Culinary quality and sensory profile of cassava varieties harvested at different ages

Detalhes bibliográficos
Autor(a) principal: Reis, Ronielli Cardoso
Data de Publicação: 2021
Outros Autores: Oliveira, Luciana Alves de, Almeida, Jamille Mota, Jesus Neta, Palmira de, Santos, Fabrine Dias, Santos, Vanderlei da Silva, Cruz, Renato Souza
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/41002
Resumo: 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.
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spelling Culinary quality and sensory profile of cassava varieties harvested at different agesQualidade culinária e perfil sensorial de variedades de mandioca de mesa colhidas em diferentes idadesCATAChemical compositionCookingtextureManihot esculentaSensory acceptance.CATAComposição químicaCozimentoTexturaManihot esculentaAceitação sensorial.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.A mandioca de mesa deve apresentar rápido cozimento e atender às exigências sensoriais e tecnológicas dos consumidores. O objetivo dessa pesquisa foi avaliar a qualidade culinária de variedades de mandiocas de mesa colhidas em três idades e obter o perfil sensorial dessas variedades utilizando o método check-all-that-apply (CATA). Foram avaliadas raízes de três variedades de mandioca de mesa lançadas ou recomendadas pela Embrapa (BRS Aipim Brasil, BRS Dourada e Saracura) e a variedade comercial Eucalipto, colhidas aos nove, 12 e 15 meses de idade, quanto aos aspectos físicos, químicos e sensoriais. Aos nove meses de idade, as variedades Saracura, BRS Aipim Brasil e BRS Dourada não diferiram entre si quanto ao tempo de cozimento, e tais raízes apresentaram o tempo médio de 41,62 min. A variedade Eucalipto apresentou tempo de cozimento similar nas três épocas de colheita, com valor médio de 21,83 minutos. Houve diferença entre as quatro variedades e aos nove meses a variedade Saracura apresentou a menor nota de aceitação (5,0), diferindo da variedade Eucalipto, que apresentou nota média de 6,3. Aos 12 meses de idade houve um aumento significativo na aceitação das variedades Saracura e BRS Aipim Brasil, que não diferiram da variedade Eucalipto e apresentaram nota média de 6,4. Os consumidores perceberam diferenças entre as características sensoriais das variedades de mandioca utilizando o CATA. Os termos sensoriais “cremosa”, “macia” e “pegajosa” podem ser associados à maior aceitação das raízes de mandioca cozida, enquanto que termos como “farinhenta”, “levemente amargo”, “sem sabor”, “dura” e “fibrosa”, podem ser associados à menor aceitação, sendo, portanto indesejáveis do ponto de vista do consumidor. Pela análise de componentes principais verificou-se que a idade de colheita das raízes exerce um grande efeito sobre a qualidade culinária da mandioca de mesa, independentemente da variedade avaliada. A variedade comercial Eucalipto foi bem aceita pelos consumidores, independente da idade da raiz e, portanto, pode ser colhida em qualquer uma das idades avaliadas. Para as variedades Saracura, BRS Aipim Brasil e BRS Dourada, indica-se que a colheita seja feita aos 12 ou 15 meses, a fim de obter raízes de melhor qualidade.UEL2021-02-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4100210.5433/1679-0359.2021v42n2p657Semina: Ciências Agrárias; Vol. 42 No. 2 (2021); 657-678Semina: Ciências Agrárias; v. 42 n. 2 (2021); 657-6781679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/41002/29027Copyright (c) 2021 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessReis, Ronielli CardosoOliveira, Luciana Alves deAlmeida, Jamille MotaJesus Neta, Palmira deSantos, Fabrine DiasSantos, Vanderlei da SilvaCruz, Renato Souza2022-10-04T13:51:47Zoai:ojs.pkp.sfu.ca:article/41002Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-10-04T13:51:47Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Culinary quality and sensory profile of cassava varieties harvested at different ages
Qualidade culinária e perfil sensorial de variedades de mandioca de mesa colhidas em diferentes idades
title Culinary quality and sensory profile of cassava varieties harvested at different ages
spellingShingle Culinary quality and sensory profile of cassava varieties harvested at different ages
Reis, Ronielli Cardoso
CATA
Chemical composition
Cooking
texture
Manihot esculenta
Sensory acceptance.
CATA
Composição química
Cozimento
Textura
Manihot esculenta
Aceitação sensorial.
title_short Culinary quality and sensory profile of cassava varieties harvested at different ages
title_full Culinary quality and sensory profile of cassava varieties harvested at different ages
title_fullStr Culinary quality and sensory profile of cassava varieties harvested at different ages
title_full_unstemmed Culinary quality and sensory profile of cassava varieties harvested at different ages
title_sort Culinary quality and sensory profile of cassava varieties harvested at different ages
author Reis, Ronielli Cardoso
author_facet Reis, Ronielli Cardoso
Oliveira, Luciana Alves de
Almeida, Jamille Mota
Jesus Neta, Palmira de
Santos, Fabrine Dias
Santos, Vanderlei da Silva
Cruz, Renato Souza
author_role author
author2 Oliveira, Luciana Alves de
Almeida, Jamille Mota
Jesus Neta, Palmira de
Santos, Fabrine Dias
Santos, Vanderlei da Silva
Cruz, Renato Souza
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Reis, Ronielli Cardoso
Oliveira, Luciana Alves de
Almeida, Jamille Mota
Jesus Neta, Palmira de
Santos, Fabrine Dias
Santos, Vanderlei da Silva
Cruz, Renato Souza
dc.subject.por.fl_str_mv CATA
Chemical composition
Cooking
texture
Manihot esculenta
Sensory acceptance.
CATA
Composição química
Cozimento
Textura
Manihot esculenta
Aceitação sensorial.
topic CATA
Chemical composition
Cooking
texture
Manihot esculenta
Sensory acceptance.
CATA
Composição química
Cozimento
Textura
Manihot esculenta
Aceitação sensorial.
description 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.
publishDate 2021
dc.date.none.fl_str_mv 2021-02-24
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/41002
10.5433/1679-0359.2021v42n2p657
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/41002
identifier_str_mv 10.5433/1679-0359.2021v42n2p657
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/41002/29027
dc.rights.driver.fl_str_mv Copyright (c) 2021 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2021 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 42 No. 2 (2021); 657-678
Semina: Ciências Agrárias; v. 42 n. 2 (2021); 657-678
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
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