کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10541783 | 963435 | 2011 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of cultivar and harvesting conditions (age, season) on the texture and taste of boiled cassava roots
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effects of cultivar and harvesting conditions (age, season) on the texture and taste of boiled cassava roots Effects of cultivar and harvesting conditions (age, season) on the texture and taste of boiled cassava roots](/preview/png/10541783.png)
چکیده انگلیسی
Sensory taste (sweet or bitter) of boiled cassava root could not be correlated with sugar content and/or cyanide potential, which both interfere with taste perception; hence, bitterness is not a good indicator of the poisonous character of cassava roots. Improved cultivars generally showed lower friability scores, independently of plant age (10-14Â months) or season. Rainfall before harvest directly lowers dry matter and mealiness of boiled roots. Cultivar and rainfall effects are discussed in relation to pectins (higher content for improved cultivars) that are suspected to be the major biochemical cause of vegetable mealiness.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 126, Issue 1, 1 May 2011, Pages 127-133
Journal: Food Chemistry - Volume 126, Issue 1, 1 May 2011, Pages 127-133
نویسندگان
Hongbété Franck, Mestres Christian, Akissoé Noël, Pons Brigitte, Hounhouigan D. Joseph, D. Cornet, Nago C. Mathurin,