Effects of cultivar and harvesting conditions (age, season) on the texture and taste of boiled cassava roots

Hongbete, Franck; Mestres, Christian; Akissoé, Noël H.; Pons, Brigitte; Joseph, H.; Cornet, Denis; Mathurin, Nago C.

doi:10.1016/j.foodchem.2010.10.088

Cited by 53 publications

(59 citation statements)

References 23 publications

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“…Cassava (Manihot esculenta Crantz) is one of the most widely grown plants worldwide, particularly in the tropics, and stands out as one of the main crops in Brazil (Léotard et al, 2009), where it is broadly used as human and animal food (Franck et al, 2011;Nwokocha, Aviara, Senan, & Willians, 2009). It is a valuable crop, mainly for the economies of countries in development, due to the versatility of in natura and industrialized sub-products and by-products (Zanetti, Cardoso, Dourado, Reina, & Muraishi, 2014).…”

Section: Introductionmentioning

confidence: 99%

Influence of the temperature and granulometry on the hygroscopic behavior of tapioca flour

Carmo

Pena

2019

CyTA - Journal of Food

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The morphological difference between two types of tapioca flour motivated this research, which aims to evaluate the hygroscopic behavior of these products via moisture sorption isotherms (MSI). The MSI of the products were obtained at 25°C, 35°C, 45°C, and 55°C and the experimental data were fitted at seven mathematic models that concern the effect of temperature. MSI had type-II behavior and hysteresis were observed between the moisture adsorption and desorption isotherms, whose magnitudes decreased with higher temperatures. According to adsorption, the two flour are microbiologically stable if they have moisture below 11% and they are less susceptible to becoming moist if they are stored at relative humidity below 70%. The MSI indicated that the tapioca flour more expanded is more hygroscopic and with higher moisture decreases as temperature increases, suggesting distinct storage conditions for the two flour. The modified Oswin model had a good fit to the sorption data.

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Section: Introductionmentioning

confidence: 99%

Influence of the temperature and granulometry on the hygroscopic behavior of tapioca flour

Carmo

Pena

2019

CyTA - Journal of Food

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“…Essas características são desejáveis ao consumo in natura e são fortemente influenciadas pela idade da planta (Franck et al, 2011), sendo por esse motivo cultivada por até 13 meses (Lorenzi, 2003).…”

Section: Introductionunclassified

Componentes de produção e morfologia de raízes de mandioca sob diferentes preparos do solo

et al. 2014

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ResumoCom o objetivo de avaliar o efeito de cultivo mínimo, plantio convencional e plantio direto sobre os componentes de produção e a morfologia das raízes tuberosas de mandioca da cultivar de mesa IAC 576-70, conduziu-se este experimento a campo em delineamento experimental de blocos ao acaso, com parcelas subdivididas com seis repetições. Os preparos do solo, cultivo mínimo, preparo convencional e plantio direto, foram consideradas as parcelas e as épocas de avaliação, em dias após o plantio, foram consideras as subparcelas. Neste experimento foram avaliados o número, comprimento, diâmetro, massas fresca e seca, teor de massa seca e as características morfológicas das raízes de mandioca em diferentes épocas de avaliação. A partir dos resultados dessas avaliações foi possível concluir que o preparo de solo influencia no diâmetro das raízes, nas massas fresca e seca no início das fases de repouso fisiológico e retomada do novo período vegetativo; que o preparo de solo não influencia a definição cronológica dos componentes de produção nem a morfologia de raízes de mandioca; e que os componentes da produção de raízes são definidos no tempo na seguinte ordem: número de raízes, comprimento, diâmetro, teor de massa seca, massas fresca e seca.Palavras-chave: Manihot esculenta, mandioca de mesa, plantio convencional, cultivo mínimo e plantio direto. Yield components and morphology of cassava roots under different tillage AbstractIn order to evaluate the effect of minimum tillage, conventional tillage and no-tillage on yield components and the morphology of roots of sweet cassava cv. IAC 576-70 was conducted a field experiment in randomized blocks design with split plot with six replications. The different tillages: minimum tillage, conventional tillage and no-tillage plots were considered the plots and the evaluation time, in days after planting, were considered the subplots. In this experiment were mensured the number, length, diameter, fresh and dry weight, dry matter content and morphological characteristics of cassava roots at different sampling times. From the results of these assessments it was concluded that the soil tillage influence root diameter, fresh and dry weight, in the early dormancy phase and new period of vegetative growth, the soil tillage did not influence the chronological definition of the yield component as well as the morphology of cassava roots and the yield components of sweet cassava cv. IAC 576-70 are defined in the following order, number of roots, length, diameter, dry matter content, fresh and dry weight.

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“…O restante é utilizado na alimentação humana e animal e na obtenção da fécula (BELEIA et al, 2006;FRANCK et al, 2011). A fécula é a forma mais ampla de aproveitamento industrial da mandioca e é empregada como matéria-prima no processamento de diversos alimentos (NWOKOCHA et al, 2009;CARVALHO et al, 2010).…”

Section: Introductionunclassified

Caracterização de farinhas de tapioca produzidas no estado do Pará

Silva

Cunha

Pena³

2012

Cienc. Rural

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Effects of cultivar and harvesting conditions (age, season) on the texture and taste of boiled cassava roots

Cited by 53 publications

References 23 publications

Influence of the temperature and granulometry on the hygroscopic behavior of tapioca flour

Influence of the temperature and granulometry on the hygroscopic behavior of tapioca flour

Componentes de produção e morfologia de raízes de mandioca sob diferentes preparos do solo

Caracterização de farinhas de tapioca produzidas no estado do Pará

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