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Correlation of cooking time with water absorption and changes in relative density during boiling of cassava roots
Author(s) -
Tran Thierry,
Zhang Xiaofei,
Ceballos Hernan,
Moreno Jhon L.,
Luna Jorge,
Escobar Andrés,
Morante Nelson,
Belalcazar John,
Becerra Luis A.,
Dufour Dominique
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14769
Subject(s) - boiling , absorption of water , sowing , positive correlation , horticulture , negative correlation , zoology , correlation , chemistry , mathematics , botany , biology , medicine , organic chemistry , geometry
Consumers prefer cassava roots that cook quickly during boiling. Current methods to evaluate cooking time (CT) are slow and labour‐intensive. This article describes improved protocols for assessing CT in roots. We evaluated CT in 36 genotypes monthly at 8–11 months after planting. CT showed differences for plant age at harvest and among genotypes. During boiling, roots absorbed water (WAB) and thus reduced their relative density (DEN). We classified three groups of genotypes with increasing CT (≤25 min, 25–40 min and >40 min), associated with decreasing WAB, respectively, 15.3 ± 3.1, 10.7 ± 1.7 and 4.9 ± 3.8% of initial root weight. A similar trend was observed for changes in DEN (46.3 ± 9.8, 54.5 ± 11.1 and 75.9 ± 6.9% of initial DEN, respectively). The highest correlations between WAB and DEN with CT ( r 2 > 0.6) were found at 30‐min boiling. These alternative protocols facilitate screening large numbers of cassava genotypes for CT.