Contrasting effects of polysaccharide components on the cooking properties of Roots, Tubers and Bananas (RTBs)

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cg.authorship.typesCGIAR and developing country instituteen
cg.authorship.typesCGIAR and advanced research instituteen
cg.contributor.affiliationUniversité de Montpellieren
cg.contributor.affiliationJames Hutton Instituteen
cg.contributor.affiliationBioversity International and the International Center for Tropical Agricultureen
cg.contributor.affiliationNational Crop Research Instituteen
cg.contributor.affiliationCentre de Coopération Internationale en Recherche Agronomique Pour le Développementen
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.donorBill & Melinda Gates Foundationen
cg.contributor.donorCGIAR Trust Funden
cg.contributor.initiativeAccelerated Breeding
cg.creator.identifierChristian Mestres: 0000-0002-1287-2397
cg.creator.identifierSantiago Arufe: 0000-0002-8644-6921
cg.creator.identifierThierry Tran: 0000-0002-9557-3340
cg.creator.identifierEphraim Nuwamanya: 0000-0001-8925-0628
cg.creator.identifierDominique Dufour: 0000-0002-7794-8671
cg.creator.identifierMeghar Karima: 0000-0002-7732-9184
cg.creator.identifierDominique Rinaldo: 0000-0002-0408-1448
cg.creator.identifierDOMINGO Romain: 0000-0002-6372-4925
cg.creator.identifierNNan DIBY: 0000-0003-0912-730X
cg.creator.identifierDidier MBEGUIE-A-MBEGUIE: 0000-0002-9256-3999
cg.creator.identifierNoël Akissoe: 0000-0001-9695-720X
cg.creator.identifierLaurent: 0000-0001-8853-5445
cg.creator.identifierLuis Fernando Delgado-Muñoz: 0000-0002-5443-4678
cg.howPublishedFormally Publisheden
cg.identifier.doihttps://doi.org/10.1002/jsfa.12914en
cg.isijournalISI Journalen
cg.issn1097-0010en
cg.issue8en
cg.journalJournal of the Science of Food and Agricultureen
cg.reviewStatusPeer Reviewen
cg.subject.cipANDEAN ROOTS AND TUBERSen
cg.subject.cipSWEETPOTATOESen
cg.subject.cipSWEETPOTATO AGRI-FOOD SYSTEMSen
cg.volume104en
dc.contributor.authorMestres, C.en
dc.contributor.authorTaylor, M.en
dc.contributor.authorMcDougall, G.en
dc.contributor.authorArufe, S.en
dc.contributor.authorTran, T.en
dc.contributor.authorNuwamanya, E.en
dc.contributor.authorDufour, D.en
dc.contributor.authorNakitto, M.en
dc.contributor.authorMeghar, K.en
dc.contributor.authorRinaldo, D.en
dc.contributor.authorOllier, L.en
dc.contributor.authorDomingo, R.en
dc.contributor.authorMoreno, J.L.en
dc.contributor.authorDelgado, L.F.en
dc.contributor.authorKouassi, H.A.en
dc.contributor.authorDiby, N.A.S.en
dc.contributor.authorMbeguie-A-Mbeguie, D.en
dc.contributor.authorAkissoe, N.en
dc.contributor.authorAdinsi, L.en
dc.contributor.authorRolland Sabaté, Agnèsen
dc.date.accessioned2023-08-17T17:05:51Zen
dc.date.available2023-08-17T17:05:51Zen
dc.identifier.urihttps://hdl.handle.net/10568/131583
dc.titleContrasting effects of polysaccharide components on the cooking properties of Roots, Tubers and Bananas (RTBs)en
dcterms.abstractBackground: Consumer preferences for boiled or fried pieces of roots, tubers and bananas (RTBs) foodstuffs are mainly related to their texture. Different raw and cooked RTBs were physiochemically characterised to determine the effect of biochemical components on their cooking properties. Results: Firmness in boiled sweetpotato increases with sugar and amylose contents but no significant correlation was observed between other physicochemical characteristics and cooking behaviour. Hardness of boiled yam can be predicted by dry matter (DM) and galacturonic acid (GalA) levels. For cassava, no significant correlation was found between textural properties of boiled roots and DM, but amylose and Ca2+ content were correlated with firmness, negatively and positively, respectively. Water absorption of cassava root pieces boiled in calcium chloride solutions was much lower, providing indirect evidence that pectins are involved in determining cooking quality. A highly positive correlation between textural attributes and DM was observed for fried plantain, but no significant correlation was found with GalA, although frying slightly reduced GalA. Conclusion: The effect of main components on texture after cooking differs for the various RTBs. The effect of global DM and major components (i.e., starch, amylose) is prominent for yam, plantain and sweetpotato. Pectins also play an important role on the texture of boiled yam and play a prominent role for cassava through interaction with Ca2+.en
dcterms.accessRightsOpen Access
dcterms.audienceAcademicsen
dcterms.audienceCGIARen
dcterms.audienceDevelopment Practitionersen
dcterms.audienceDonorsen
dcterms.audienceExtensionen
dcterms.audienceFarmersen
dcterms.audienceGeneral Publicen
dcterms.audienceNGOsen
dcterms.audiencePolicy Makersen
dcterms.audienceScientistsen
dcterms.available2023-08-31
dcterms.bibliographicCitationMestres, C.; Taylor, M.A.; McDougall, G.J.; Arufe, S.; Tran, T.; Nuwamanya, E.; Dufour, D.; Nakitto, M.; Meghar, K.; Rinaldo, D.; Ollier, L.; Domingo, R.; Moreno, J.L.; Delgado, L.F.; Kouassi, H.A.; Diby, N.; Mbéguié-A-Mbéguié, D.; Akissoé, N.H.; Adinsi, L.; Rolland-Sabaté, A. 2023. Contrasting effects of polysaccharide components on the cooking properties of Roots, Tubers and Bananas (RTBs). Journal of the Science of Food and Agriculture. ISSN 1097-0010. 32 p.en
dcterms.extent32 p.en
dcterms.issued2023-08-09
dcterms.languageen
dcterms.licenseCC-BY-4.0
dcterms.publisherWileyen
dcterms.subjectrootsen
dcterms.subjecttubersen
dcterms.subjectbananasen
dcterms.subjectcookingen
dcterms.typeJournal Article

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