Effect of Cooking on the Crispness of Cassava Chips

Grizotto, Regina Kitagawa; Menezes, Hilary Castle de

doi:10.1111/j.1365-2621.2002.tb09480.x

Cited by 17 publications

(15 citation statements)

References 21 publications

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“…Dehydrated chips made with the BRS Jari variety and hybrid 2003 14-11 had highest average for flavor attribute and did not differ (p>0.05) on the crispness and overall acceptance and classified between "like slightly" and "like moderately". The acceptance values obtained in this work for the BRS Jari genotypes and hybrid 2003 14-11 are similar to those reported by Grizotto and Menezes (2002) for cassava chips elaborated with IAC Mantiqueira and IAC 576.70 varieties, receiving grades between 4.9 and 6.3 for the global acceptance and appearance attributes.…”

Section: Resultssupporting

confidence: 74%

Development and sensorial acceptance of biofortified cassava snack

Oliveira

Reis

Santana

et al. 2017

SCA

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Cassava is the food base for millions of people in tropical Africa, Latin America and Asia. However, cassava commercial varieties are deficient in vitamin A and the consumption of biofortified cassava, which has a higher concentration of β-carotene in the roots, represents an alternative to prevent this deficiency. Dehydrated products are an integral part of many consumers' diet, which have preferred healthier and lower calorie foods. This study aimed to develop a dehydrated product of cassava (dehydrated chips) from biofortified varieties. The dehydrated chips were elaborated from the following biofortified cassava genotypes: BRS Dourada, BRS Gema de Ovo, BRS Jari and hybrid 2003 14-11. For obtaining the dehydrated chips, cassava roots were washed, sanitized, peeled, sliced to a thickness of 0.8 mm, blanched and dehydrated at 65 °C. First, dehydrated chips were prepared with no added flavoring, from roots of four cassava genotypes harvested at 12 months after planting, in order to select the two most suitable for dehydrated chips production based on sensory acceptance. In the second stage, dehydrated chips were produced with the addition of onion and parsley flavoring, from the two genotypes selected in the previous step. The BRS Jari variety and hybrid 2003 14-11 showed highest total carotenoid content, 10.54 μg g -1 and 6.92 μg g -1 , respectively, and β-carotene, 8.93 μg g -1 and 4.98 μg g -1 , respectively. For carotenoids and β-carotene retention there was no significant difference among the dehydrated chips prepared with four biofortified cassava genotypes, which showed average values of 76% and 67%, respectively. Dehydrated chips made with the BRS Jari and hybrid 2003 14-11 had highest average for flavor attribute and did not differ on the crispness and overall acceptance and classified between "like slightly" and "like moderately". Despite the addition of "onion and parsley" flavoring, there has been no greater acceptance by consumers. Dehydrated cassava chips made with the BRS Jari variety and the hybrid 2003 14-11 showed good sensorial acceptance and higher total carotenoid and β-carotene contents, thus being biofortified varieties suitable for the elaboration of this product. Key words: β-carotene. Drying. Manihot esculenta Crantz. Sensory evaluation. ResumoA mandioca é a base alimentar para milhões de pessoas das regiões tropicais da África, América Latina e Ásia. Contudo as variedades comerciais de mandioca são deficientes em vitamina A e o consumo de mandioca biofortificada, que apresenta maior concentração de β-caroteno nas raízes, representa uma alternativa para prevenir essa deficiência. Os produtos desidratados são uma parte integrante da dieta de muitos consumidores, os quais têm preferido alimentos mais saudáveis e de menor valor calórico. O objetivo desse estudo foi desenvolver um produto desidratado de mandioca (chips desidratados) a partir de variedades biofortificadas. Os chips desidratados foram elaborados a partir de raízes dos seguintes genótipos de mandioca biofortificados: B...

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Section: Resultssupporting

confidence: 74%

Development and sensorial acceptance of biofortified cassava snack

Oliveira

Reis

Santana

et al. 2017

SCA

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“…Grizotto and De Menezes, 2002 showed that crispness and friability were quality criteria for fried cassava. In addition Vitrac et al, 2001 reported that crisp quality was depending on oil content, colour and texture for the same dehydration level.…”

Section: Fried Cassavamentioning

confidence: 99%

Cassava traits and end-user preference: Relating traits to consumer liking, sensory perception, and genetics

Bechoff

Tomlins

Fliedel

et al. 2017

Critical Reviews in Food Science and Nutrition

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The International Center for Tropical Agriculture (CIAT) believes that open access contributes to its mission of reducing hunger and poverty, and improving human nutrition in the tropics through research aimed at increasing the eco-efficiency of agriculture.CIAT is committed to creating and sharing knowledge and information openly and globally. We do this through collaborative research as well as through the open sharing of our data, tools, and publications. Citation:Bechoff, Aurélie; Tomlins, Keith; Fliedel, Geneviève; Becerra Lopez-Lavalle, Luis Augusto; Westby, Andrew; Hershey, Clair; Dufour, Dominique. 2016. Cassava traits and end-user preference: relating traits to consumer liking, sensory perception, and genetics. Critical Reviews in Food Science and Nutrition. DOI: 10.1080DOI: 10. /10408398.2016 formed during processing such as organic acids gave fermented cassava products an acidic taste that was appreciated but the fermented smell was not always liked. Anti-nutritional compounds such as cyanogenic glucosides were mostly related to bitter taste. Post-harvest Physiological Deterioration (PPD) affected the overall sensory characteristics and acceptability. Genes responsible for some of these traits were also investigated. Diversity in cassava food products can provide a challenge to identifying acceptance criteria. Socio-economic factors such as gender may also be critical. This review leads to questions in relation to the adaptation of cassava breeding to meet consumer needs and preference in order to maximise income, health and food security.

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“…This instrument has been used in a diverse range of texture analysis applications, including compressibility of fish (Arvanitoyannis, Tsitsika, & Panagiotaki, 2005), crispness of cassava chips (Grizotto & Menezes, 2002), mechanical characterization of instant coffee agglomerates (Gerhards, Ulbricht, & Peleg, 1998), texture analysis of fried tortilla chips (Kawas & Moreira, 2001), and many more. A more thorough list of publications is provided on the website of Stable Micro Systems Ltd. (Stable Micro Systems Ltd., 2006).…”

Section: At-line Analysis (Visual Blister Level Appraisal and Mechanimentioning

confidence: 99%