Textural changes during cooking of cassava (Manihot esculenta Crantz) roots

被引：7

作者：

Beleia, A ^{[1
]}

Yamashita, F ^{[1
]}

de Moraes, SR ^{[1
]}

da Silveira, CA ^{[1
]}

Miranda, LA ^{[1
]}

机构：

[1] Univ Estadual Londrina, Dept Tecnol Alimentos & Medicamentos, BR-86051970 Londrina, Parana, Brazil

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2004年 / 84卷 / 14期

关键词：

texture; cassava; age of root; quality;

D O I：

10.1002/jsfa.1917

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Consumer acceptability of cassava food products depends mostly on the final texture of the cooked tissue. The age of the roots at harvest seems to be an important factor in determining the final texture. Two cassava cultivars harvested at 8, 17 and 30 months after planting were used for texture loss determination by a puncture test after cooking at constant boiling water temperature. Kinetic data were analysed using fractional conversion. The raw tissue showed decreasing or constant peak yield force values as the root aged. There was a gradual first-order softening during cooking, with decreasing rate constant as the root aged. (C) 2004 Society of Chemical Industry.

引用

页码：1975 / 1978

页数：4

共 13 条

[1] CULTIVAR, SPECIFIC-GRAVITY AND LOCATION IN TUBER AFFECT PUNCTURE FORCE OF RAW POTATOES [J].