木薯根水煮过程中烹饪时间与吸水率及相对密度变化的相关性。
Correlation of cooking time with water absorption and changes in relative density during boiling of cassava roots.
作者信息
Tran Thierry, Zhang Xiaofei, Ceballos Hernan, Moreno Jhon L, Luna Jorge, Escobar Andrés, Morante Nelson, Belalcazar John, Becerra Luis A, Dufour Dominique
机构信息
CGIAR Research Program on Roots Tubers and Bananas (RTB) The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT) Cali Colombia.
French Agricultural Research Centre for International Development (CIRAD) UMR Qualisud Cali Colombia.
出版信息
Int J Food Sci Technol. 2021 Mar;56(3):1193-1205. doi: 10.1111/ijfs.14769. Epub 2020 Aug 30.
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 ( > 0.6) were found at 30-min boiling. These alternative protocols facilitate screening large numbers of cassava genotypes for CT.
消费者更喜欢在水煮时快速煮熟的木薯根。目前评估烹饪时间（CT）的方法缓慢且 labor-intensive。本文描述了评估根中 CT 的改进方案。我们在种植后 8 - 11 个月每月对 36 个基因型的 CT 进行评估。CT 在收获时的植株年龄和基因型之间存在差异。在水煮过程中，根吸收水分（WAB），从而降低其相对密度（DEN）。我们将基因型分为三组，CT 逐渐增加（≤25 分钟、25 - 40 分钟和 >40 分钟），分别与 WAB 的降低相关，WAB 分别为初始根重的 15.3 ± 3.1%、10.7 ± 1.7%和 4.9 ± 3.8%。DEN 的变化也观察到类似趋势（分别为初始 DEN 的 46.3 ± 9.8%、54.5 ± 11.1%和 75.9 ± 6.9%）。在水煮 30 分钟时，发现 WAB 和 DEN 与 CT 之间的相关性最高（>0.6）。这些替代方案便于筛选大量木薯基因型的 CT。
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