Culinary quality and sensory profile of cassava varieties harvested at different ages
DOI:
https://doi.org/10.5433/1679-0359.2021v42n2p657Keywords:
CATA, Chemical composition, Cooking, texture, Manihot esculenta, Sensory acceptance.Abstract
Sweet cassava must be rapidly cooked and meet the sensory and technological requirements of consumers. The objectives of this study were to evaluate the culinary quality of sweet cassava varieties harvested at three ages and obtain the sensory profile of these varieties using the check-all-that-apply method (CATA). Roots of three cassava varieties released or recommended by Embrapa (BRS Aipim Brasil, BRS Dourada and Saracura) and the commercial variety Eucalipto, harvested at nine, 12 and 15 months of age, were evaluated for physical, chemical and sensory aspects. At nine months of age, the Saracura, BRS Aipim Brasil and BRS Dourada varieties did not differ in cooking time, averaging 41.62 min. The Eucalipto variety had similar cooking times at the three harvest ages, averaging 21.83 min. There was a difference between the four varieties at nine months, with Saracura exhibiting the lowest acceptance score (5.0) and differing from the Eucalipto variety, which showed an average score of 6.3. At 12 months of age, there was a significant increase in the acceptance of the Saracura and BRS Aipim Brasil varieties, which did not differ from Eucalipto and had an average score of 6.4. Consumers perceived differences between the sensory characteristics of the cassava varieties using CATA. The sensory terms “creamy”, “soft” and “sticky” can be associated with greater acceptance of cooked cassava roots, whereas terms such as “floury”, “slightly bitter”, “no taste”, “hard” and “fibrous” can be associated with less acceptance and are therefore undesirable from the consumer’s point of view. Principal component analysis showed that the age at which the roots were harvested had a great effect on the culinary quality of cassava, regardless of the evaluated variety. The commercial variety Eucalipto was well-accepted by the consumers irrespective of root age and can be harvested at any of the evaluated ages. For the Saracura, BRS Aipim Brasil and BRS Dourada varieties, harvesting is recommended at 12 or 15 months so that better quality roots are obtained.References
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Beldarrain, L. R., Etaio, I., Morán, L., Sentandreu, M. A., Barron, L. J. R., & Aldai, N. (2020). Effect of ageing time on consumer preference and sensory description of foal meat. Food Research International, 129, 108871. doi: 10.1016/j.foodres.2019.108871
Beleia, A., Butarelo, S. S., & Silva, R. S. F. (2006). Modeling of starch gelatinization during cooking of cassava (Manihot esculenta Crantz). LWT - Food Science and Technology, 39(4), 399-404. doi: 10.1016/j.lwt. 2005.02.021
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Boukid, F., Gentilucci, V., Vittadini, E., Montis, A. de, Rosta, R., Bose, S., Carini, E. (2020). Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. Aestivum) through an integrated approach: Physicochemical evaluation and consumer’s perception. LWT- Food Science and Tecnology, 122, 109043. doi: 10.1016/j.lwt.2020.109043
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Favaro, S. P., Beleia, A., Fonseca, N. S., Jr., & Waldron, K. W. (2008). The roles of cell wall polymers and intracelular components in the thermal softening of cassava roots. Food Chemistry, 108, 220-227. doi: 10.1016/j.foodchem.2007.10.070
Feniman, C. M. (2004). Caracterização de raízes de mandioca (Manihot esculenta Crantz) do cultivar IAC 576-70 quanto à cocção, composição química e propriedades do amido em duas épocas de colheita. Dissertação de mestrado, Escola Superior de Agricultura “Luiz de Queiroz”, Universidade de São Paulo, Piracicaba, SP, Brasil.
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Food and Agriculture Organization of the United Nations/World Health Organization (2012). Safety evaluation of certain food additives and contaminants. Geneva: WHO Food Additives Series.
Franck, H., Christian, M., Noel, A., Brigitte, P., Joseph, H. D., Cornet, D., & Mathurin, N. C. (2011). Effects of cultivar and harvesting conditions (age, season) on the texture and taste of boiled cassava roots. Food Chemistry, 126, 127-133. doi: 10.1016/j.foodchem.2010.10.088
Fuhrmann, E., Vieira, E. A., Fialho, J. F., Faleiro, F. G., Malaquias, J. V., & Carvalho, L. J. C. B. (2020). Agronomic and biochemical evaluation of cassava clones with roots that have pink pulp. Ciência Rural, 50(1), e20180910. doi: 10.1590/0103-8478cr20180910
Holm, J. H., & Bjorck, N. G. (1986). A rapid method for the analysis of starch. Starch, 38(7), 224-226. doi: 10.1002/star.19860380704
Instituto Brasileiro de Geografia e Estatística (2019). Produção agrícola municipal, 2018.
Jaeger, S. R., Beresfor, M. K., Lo, K. R., Hunter, D. C., Chheang, S. L., & Ares, G. (2020). What does it mean to check-all-that-apply? Four case studies with beverages. Food Quality and Preference, 80, 103794. doi: 10.1016/j.foodqual.2019.103794
Kouadio, K. O., Nindjin, C., Bonfoh, B., N’Dri, D., & Amani, G. N. (2011). Water absorption as an evaluation method of cooking quality for yam (Dioscorea alata) and cassava (Manihot esculenta crantz). Procedia Food Science, 1, 153-159. doi: 10.1016/j.profoo.2011.09.024
Lado, J., Vicente, E., Manzzioni, A., & Ares, G. (2010). Application of a check-all-that-apply question for the evaluation of strawberry cultivars from a breeding program. Journal of the Science of Food and Agriculture, 90, 2268-2275. doi: 10.1002/jsfa.4081
Ministério da Agricultura Pecuária e Abastecimento. Métodos analíticos oficiais físico-químicos para controle de leite e produtos lácteos. Instrução Normativa nº 68, de 12/12/2006. Recuperado de http://extranet. agricultura.gov.br/sislegis-consulta/servlet/VisualizarAnexo?id=1802
Nelson, N. (1944). A photometric adaptation of the Somogyi method for the determination of glucose. The Journal of Biological Chemistry, 153(2), 375-380.
Oliveira, E. W., Esmerino, E. A., Carr, B. T., Pinto, L. P. F., Silva, H. L. A., Pimentel, T. C.,... Freitas, M. Q. (2017). Reformulating Minas Frescal cheese using consumer’s perceptions: Insights from intensity scales and check-all-that-apply questionnaires. Journal of Dairy Science, 100(8), 6111-6124. doi: 10.3168/jds. 2016-12335
Oliveira, M. A., & Moraes, P. S. B. (2009). Características físico-químicas, cozimento e produtividade de mandioca cultivar IAC 576-70 em diferentes épocas de colheita. Ciência e Agrotecnologia, 33(3), 837-843. doi: 10.1590/S1413-70542009000300024
Oliveira, S. P., Viana, A. E. S., Matsumoto, A. N., Cardoso, N. S., Jr., Sediyama, T., & José, A. R. S. (2010). Efeito da poda e de épocas de colheita sobre as características agronômicas da mandioca. Acta Scientiarum. Agronomy, 32(1), 99-108. doi: 10.4025/actasciagron.v32i1.922
Padonou, W., Mestres, C., & Nago, M. C. (2005). The quality of boiled cassava roots: instrumental characterization and relationship with physicochemical properties and sensory properties. Food Chemistry, 89, 261-270. doi: 10.1016/j.foodchem.2004.02.033
Pedri, E. C. M., Rossi, A. A. B., Cardoso, E. S., Tiago, A. V., Hoogerheide, E. S. S., & Yamashita, O. M. (2018). Características morfológicas e culinárias de etnovariedades de mandioca de mesa em diferentes épocas de colheita. Brazilian Journal of Food Technology, 21(e2018073), e2018073. doi: 10.1590/1981-6723.07318
R Core Team (2018). R: A language and environment for statistical computing. Vienna: R Foundation for Statistical Computing. Retrieved from http://www.R-project.org
Rodriguez-Amaya, D., & Kimura, M. (2004). HarvestPlus handbook for carotenoid analysis. Cali: IFPRI: CIAT.
Sanoussi, A. F., Loko, L. Y., Ahissou, H., Adjahi, A. K., Orobiyi, A., Agré, A. P.,… Sanni, A. (2015). Diversity, physicochemical and technological characterization of elite cassava (Manihot esculenta Crantz) cultivars of Bantè, a district of Central Benin. The Scientific World Journal, (674201), 1-8. doi: 10.1155/2015/674201
Santos, H. G., Jacomine, P. K., Anjos, L. H. C., Oliveira, V. A., Lumbreras, J. F., Coelho, M. R., Cunha, T. J. F. (2018). Sistema brasileiro de classificação de solos. Brasília, DF: EMBRAPA.
Somogyi, M. (1945). A new reagent for the determination of sugar. The Journal of Biological Chemistry, 160(1), 61-68.
STATSOFT (2008). Statistics for Windows 7.0. Tulsa: STATSOFT.
Talma, S. V., Almeida, S. B., Lima, R. M. P., Vieira, H. D., & Bervert, P. A. (2013). Tempo de cozimento e textura de raízes de mandioca, Brazilian Journal of Food Technology, 16 (2), 133-138, doi: 10.1590/S1981-67232013005000016
Zenebon, O., Pascuet, N. S., Tiglea, P. (2008). Métodos físico-químicos para análise de alimentos. São Paulo: Instituto Adolfo Lutz.
Aguiar, L. A., Rodrigues, D. B., Queiroz, V. A. V., Melo, L., & Pineli, L. L. O. (2020). Comparison of two rapid descriptive sensory techniques for profiling and screening of drivers of linking of sorghum breads. Food Research International, 131, 1-12. doi: 10.1016/j.foodres.2020.108999
Araújo, J. C., & Almeida, C. O. (2013). Inventário de variedades de mandioca lançadas pela EMBRAPA Mandioca e Fruticultura no período de 1996 a 2009. (Circular Técnica, 107). Cruz das Almas: EMBRAPA Mandioca e Fruticultura.
Ares, G., Barreiro, C., Deliza, R., Giménez, A., & Gámbaro, A. (2010). Application of a check-all-that-apply question to the development of chocolate milk desserts. Journal of Sensory Studies, 25(Supl. 1), 67-86. doi: 10.1111/j.1745-459x.2010.00290.x
Beldarrain, L. R., Etaio, I., Morán, L., Sentandreu, M. A., Barron, L. J. R., & Aldai, N. (2020). Effect of ageing time on consumer preference and sensory description of foal meat. Food Research International, 129, 108871. doi: 10.1016/j.foodres.2019.108871
Beleia, A., Butarelo, S. S., & Silva, R. S. F. (2006). Modeling of starch gelatinization during cooking of cassava (Manihot esculenta Crantz). LWT - Food Science and Technology, 39(4), 399-404. doi: 10.1016/j.lwt. 2005.02.021
Beleia, A., Yamashita, F., Moraes, S. R., Silveira, C. A., & Miranda, L. A. (2004). Textural changes during cooking of cassava (Manihot esculenta Crantz) roots. Journal of the Science of Food and Agriculture, 84, 1975-1978. doi: 10.1002/jsfa.1917
Boukid, F., Gentilucci, V., Vittadini, E., Montis, A. de, Rosta, R., Bose, S., Carini, E. (2020). Rediscovering bread quality of “old” Italian wheat (Triticum aestivum L. ssp. Aestivum) through an integrated approach: Physicochemical evaluation and consumer’s perception. LWT- Food Science and Tecnology, 122, 109043. doi: 10.1016/j.lwt.2020.109043
Carvalho, A. V., Cunha, E. F. M., & Faria, J. T., Neto. (2017). Caracterização físico-química de genótipos de macaxeira cultivados no estado do Pará. Belém PA: Embrapa Amazônia Oriental. (Boletim de Pesquisa e Desenvolvimento, 120). Recuperado de https://www.embrapa.br/amazonia-oriental/publicacoes
Carvalho, H. W. L., Fukuda, W. M. G., Ribeiro, F. E., Oliveira, V. D., Ribeiro, S. S., & Rodrigues, K. F. (2007). Comportamento de variedades de aipim no estado de Sergipe. (Boletim de Pesquisa e Desenvolvimento, 20). Aracaju SE: EMBRAPA Tabuleiros Costeiros. Recuperado de https://ainfo.cnptia. embrapa.br/digital/bitstream/CPATC/19760/1/bp-20.pdf
Cooke, R. D. (1979). Enzymatic assay for determining the cyanide content of cassava and cassava products. Cali: Centro Internacional de Agricultura Tropical 05EC-6.
Essers, A. J. (1994). Further improving the enzymic assay for cyanogens in cassava products. Acta Horticulturae, 375, 97-104. doi: 10.17660/ActaHortic.1994.375.7
Favaro, S. P., Beleia, A., Fonseca, N. S., Jr., & Waldron, K. W. (2008). The roles of cell wall polymers and intracelular components in the thermal softening of cassava roots. Food Chemistry, 108, 220-227. doi: 10.1016/j.foodchem.2007.10.070
Feniman, C. M. (2004). Caracterização de raízes de mandioca (Manihot esculenta Crantz) do cultivar IAC 576-70 quanto à cocção, composição química e propriedades do amido em duas épocas de colheita. Dissertação de mestrado, Escola Superior de Agricultura “Luiz de Queiroz”, Universidade de São Paulo, Piracicaba, SP, Brasil.
Food and Agriculture Organization of the United Nations (2020). Crops. Retrieved from: http://www.fao.org/ faostat/en/#data/QC
Food and Agriculture Organization of the United Nations/World Health Organization (2012). Safety evaluation of certain food additives and contaminants. Geneva: WHO Food Additives Series.
Franck, H., Christian, M., Noel, A., Brigitte, P., Joseph, H. D., Cornet, D., & Mathurin, N. C. (2011). Effects of cultivar and harvesting conditions (age, season) on the texture and taste of boiled cassava roots. Food Chemistry, 126, 127-133. doi: 10.1016/j.foodchem.2010.10.088
Fuhrmann, E., Vieira, E. A., Fialho, J. F., Faleiro, F. G., Malaquias, J. V., & Carvalho, L. J. C. B. (2020). Agronomic and biochemical evaluation of cassava clones with roots that have pink pulp. Ciência Rural, 50(1), e20180910. doi: 10.1590/0103-8478cr20180910
Holm, J. H., & Bjorck, N. G. (1986). A rapid method for the analysis of starch. Starch, 38(7), 224-226. doi: 10.1002/star.19860380704
Instituto Brasileiro de Geografia e Estatística (2019). Produção agrícola municipal, 2018.
Jaeger, S. R., Beresfor, M. K., Lo, K. R., Hunter, D. C., Chheang, S. L., & Ares, G. (2020). What does it mean to check-all-that-apply? Four case studies with beverages. Food Quality and Preference, 80, 103794. doi: 10.1016/j.foodqual.2019.103794
Kouadio, K. O., Nindjin, C., Bonfoh, B., N’Dri, D., & Amani, G. N. (2011). Water absorption as an evaluation method of cooking quality for yam (Dioscorea alata) and cassava (Manihot esculenta crantz). Procedia Food Science, 1, 153-159. doi: 10.1016/j.profoo.2011.09.024
Lado, J., Vicente, E., Manzzioni, A., & Ares, G. (2010). Application of a check-all-that-apply question for the evaluation of strawberry cultivars from a breeding program. Journal of the Science of Food and Agriculture, 90, 2268-2275. doi: 10.1002/jsfa.4081
Ministério da Agricultura Pecuária e Abastecimento. Métodos analíticos oficiais físico-químicos para controle de leite e produtos lácteos. Instrução Normativa nº 68, de 12/12/2006. Recuperado de http://extranet. agricultura.gov.br/sislegis-consulta/servlet/VisualizarAnexo?id=1802
Nelson, N. (1944). A photometric adaptation of the Somogyi method for the determination of glucose. The Journal of Biological Chemistry, 153(2), 375-380.
Oliveira, E. W., Esmerino, E. A., Carr, B. T., Pinto, L. P. F., Silva, H. L. A., Pimentel, T. C.,... Freitas, M. Q. (2017). Reformulating Minas Frescal cheese using consumer’s perceptions: Insights from intensity scales and check-all-that-apply questionnaires. Journal of Dairy Science, 100(8), 6111-6124. doi: 10.3168/jds. 2016-12335
Oliveira, M. A., & Moraes, P. S. B. (2009). Características físico-químicas, cozimento e produtividade de mandioca cultivar IAC 576-70 em diferentes épocas de colheita. Ciência e Agrotecnologia, 33(3), 837-843. doi: 10.1590/S1413-70542009000300024
Oliveira, S. P., Viana, A. E. S., Matsumoto, A. N., Cardoso, N. S., Jr., Sediyama, T., & José, A. R. S. (2010). Efeito da poda e de épocas de colheita sobre as características agronômicas da mandioca. Acta Scientiarum. Agronomy, 32(1), 99-108. doi: 10.4025/actasciagron.v32i1.922
Padonou, W., Mestres, C., & Nago, M. C. (2005). The quality of boiled cassava roots: instrumental characterization and relationship with physicochemical properties and sensory properties. Food Chemistry, 89, 261-270. doi: 10.1016/j.foodchem.2004.02.033
Pedri, E. C. M., Rossi, A. A. B., Cardoso, E. S., Tiago, A. V., Hoogerheide, E. S. S., & Yamashita, O. M. (2018). Características morfológicas e culinárias de etnovariedades de mandioca de mesa em diferentes épocas de colheita. Brazilian Journal of Food Technology, 21(e2018073), e2018073. doi: 10.1590/1981-6723.07318
R Core Team (2018). R: A language and environment for statistical computing. Vienna: R Foundation for Statistical Computing. Retrieved from http://www.R-project.org
Rodriguez-Amaya, D., & Kimura, M. (2004). HarvestPlus handbook for carotenoid analysis. Cali: IFPRI: CIAT.
Sanoussi, A. F., Loko, L. Y., Ahissou, H., Adjahi, A. K., Orobiyi, A., Agré, A. P.,… Sanni, A. (2015). Diversity, physicochemical and technological characterization of elite cassava (Manihot esculenta Crantz) cultivars of Bantè, a district of Central Benin. The Scientific World Journal, (674201), 1-8. doi: 10.1155/2015/674201
Santos, H. G., Jacomine, P. K., Anjos, L. H. C., Oliveira, V. A., Lumbreras, J. F., Coelho, M. R., Cunha, T. J. F. (2018). Sistema brasileiro de classificação de solos. Brasília, DF: EMBRAPA.
Somogyi, M. (1945). A new reagent for the determination of sugar. The Journal of Biological Chemistry, 160(1), 61-68.
STATSOFT (2008). Statistics for Windows 7.0. Tulsa: STATSOFT.
Talma, S. V., Almeida, S. B., Lima, R. M. P., Vieira, H. D., & Bervert, P. A. (2013). Tempo de cozimento e textura de raízes de mandioca, Brazilian Journal of Food Technology, 16 (2), 133-138, doi: 10.1590/S1981-67232013005000016
Zenebon, O., Pascuet, N. S., Tiglea, P. (2008). Métodos físico-químicos para análise de alimentos. São Paulo: Instituto Adolfo Lutz.
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2021-02-24
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Reis, R. C., Oliveira, L. A. de, Almeida, J. M., Jesus Neta, P. de, Santos, F. D., Santos, V. da S., & Cruz, R. S. (2021). Culinary quality and sensory profile of cassava varieties harvested at different ages. Semina: Ciências Agrárias, 42(2), 657–678. https://doi.org/10.5433/1679-0359.2021v42n2p657
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