Fresh Tuber Processing Suitability of Different Edible Cassava Cultivars

doi:10.3969/j.issn.1000-2561.2021.06.031

Abstract

Abstract:

In order to study the fresh tuber processing suitability of different cassava cultivars, 12 edible cultivars were processed into steamed cassava, cassava juice and cassava soup for quality characteristics identification and sensory evaluation. The suitability of cultivars were comprehensively evaluated by associatied analysis and principal component analysis, and the main impact factors were analyzed. Five components were extracted from 15 quality evaluation traits of steamed cassava. Of them, chroma a^*, chroma b^*, fiber sensation, evaluation, springiness, hardness and gumminess played the key role in fresh tuber processing. Three components were extracted from 10 quality evaluation traits of cassava juice, and the color, texture, pH value and viscosity played the key role in fresh tuber processing. Two components were extracted from five sensory evaluation traits of cassava soup, and evaluation, smoothness played the key role in fresh tuber processing. In addition, the main quality evaluation indexes of steamed cassava were affected by the content of starch, dry matter, crude fiber and protein in fresh tuber. The main quality evaluation indexes of cassava juice were affected by the content of protein, soluble sugar and amylose in fresh tuber. Among the twelve cultivars, P3 was suitable for fresh consumption, M33, M9, ST and NK-10 were suitable for steaming cassava. ST, P9, M11 and P3 were suitable for processing cassava juice. M9, M11, ST and NK-10 were suitable for processing cassava soup.

Key words: edible cassava, nutrition ingredient, fresh tuber processing, sensory evaluation, principal component analysis

CLC Number:

TS215

LU Liuying, WANG Ying, CAO Sheng, SHANG Xiaohong, CHEN Yinghui, XIAO Liang, YAN Huabing. Fresh Tuber Processing Suitability of Different Edible Cassava Cultivars[J]. Chinese Journal of Tropical Crops, 2021, 42(6): 1725-1734.

Figures/Tables 9

References 19

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分数 Score	苦度 Bitterness	香度 Fragrance	甜度 Sweetness	黏度 Viscosity	面度 Smoothness	纤维感 Fiber sensation	评价 Evaluation	最终得分 Final score
0~1.0	苦	不香	不甜	不黏	不面	多	差	-
1.1~2.0	较苦	微香	微甜	微黏	微面	较多	较差	-
2.1~3.0	中等	清香	中等	中等	中等	中等	中等	-
3.1~4.0	微苦	较香	较甜	较黏	较面	较少	良	-
4.1~5.0	不苦	香	甜	黏	面	无	优	-

分数 Score	苦度 Bitterness	香度 Fragrance	甜度 Sweetness	黏度 Viscosity	面度 Smoothness	纤维感 Fiber sensation	评价 Evaluation	最终得分 Final score
0~1.0	苦	不香	不甜	不黏	不面	多	差	-
1.1~2.0	较苦	微香	微甜	微黏	微面	较多	较差	-
2.1~3.0	中等	清香	中等	中等	中等	中等	中等	-
3.1~4.0	微苦	较香	较甜	较黏	较面	较少	良	-
4.1~5.0	不苦	香	甜	黏	面	无	优	-

品种（系） Varieties (line)	鲜木薯Fresh cassava			蒸木薯Steamed cassava			木薯汁Cassava juice
品种（系） Varieties (line)	L^*	a^*	b^*	L^*	a^*	b*	L^*	a^*	b*
NZ199	91.73±0.40^a	0.90±0.12^fg	9.56±0.36ⁱ	58.07±3.61^f	0.49±0.03^hi	13.47±1.62^h	45.59±0.16^a	-0.60±0.10^e	0.39±0.18^d
SC9	88.36±0.26^bc	3.04±0.30^c	28.55±0.41^a	68.47±2.91^de	5.09±0.16^b	43.62±1.98^a	43.83±0.87^cd	0.10±0.12^bc	10.24±1.80^b
NK-10 (Centet)	88.34±0.76^bc	3.16±0.30^c	21.73±0.73^d	65.72±2.80^e	3.64±0.15^c	32.81±0.35^b	42.79±0.44^defg	0.07±0.07^bc	4.26±0.57^c
NK-10 (Edge)	89.06±1.15^bc	1.35±0.05^e	16.03±1.05^e	81.53±2.04^a	0.57±0.06^ghi	22.57±0.27^d	42.79±0.44^defg	0.07±0.07^bc	4.26±0.57^c
P1	88.38±0.49^bc	2.05±0.21^d	23.57±0.82^c	52.93±3.65^g	1.73±0.12^e	21.14±1.66^de	40.39±0.67^h	0.17±0.05^b	4.08±1.26^c
P2	89.35±0.24^b	1.40±0.10^e	22.14±0.75^d	57.37±2.20^fg	3.58±0.18^c	30.86±2.02^b	42.67±0.14^efg	0.25±0.06^b	4.57±0.15^c
P3	87.69±2.19^c	5.68±0.17^b	21.92±0.27^d	48.03±3.69^h	3.25±0.20^d	26.17±1.21^c	40.41±0.34^h	0.58±0.08^a	9.81±0.21^b
P9	84.33±0.23^d	9.72±0.15^a	27.09±0.09^b	58.19±1.71^f	7.35±0.10^a	42.90±1.54^a	43.00±0.45^def	0.48±0.10^a	12.40±2.69^a
M9	91.65±0.30^a	1.19±0.18^ef	12.57±0.67^f	74.48±3.37^c	0.70±0.17^gh	17.67±0.89^fg	45.14±0.17^ab	-0.20±0.13^d	2.14±0.16^d
M11	92.81±0.31^a	0.74±0.12^g	10.12±0.41^hi	73.27±3.15^cd	0.98±0.08^f	17.84±0.43^f	43.36±0.27^cde	-0.09±0.16^cd	2.29±0.21^d
M13	92.41±0.06^a	0.98±0.08^fg	11.36±0.50^g	79.83±2.82^ab	0.40±0.05ⁱ	18.89±0.94^ef	42.08±1.34^fg	-0.26±0.12^d	4.30±0.59^c
M33	92.04±0.31^a	0.81±0.04^g	10.71±0.08^gh	75.69±2.59^bc	0.68±0.17^gh	17.95±1.46^f	41.83±0.31^g	-0.21±0.15^d	1.66±0.33^d
ST	91.59±0.09^a	0.88±0.04^g	10.87±0.09^gh	84.07±1.23^a	0.73±0.10^g	15.40±1.28^gh	44.33±0.50^bc	-0.20±0.18^d	1.56±0.22^d

品种（系） Varieties (line)	鲜木薯Fresh cassava			蒸木薯Steamed cassava			木薯汁Cassava juice
品种（系） Varieties (line)	L^*	a^*	b^*	L^*	a^*	b*	L^*	a^*	b*
NZ199	91.73±0.40^a	0.90±0.12^fg	9.56±0.36ⁱ	58.07±3.61^f	0.49±0.03^hi	13.47±1.62^h	45.59±0.16^a	-0.60±0.10^e	0.39±0.18^d
SC9	88.36±0.26^bc	3.04±0.30^c	28.55±0.41^a	68.47±2.91^de	5.09±0.16^b	43.62±1.98^a	43.83±0.87^cd	0.10±0.12^bc	10.24±1.80^b
NK-10 (Centet)	88.34±0.76^bc	3.16±0.30^c	21.73±0.73^d	65.72±2.80^e	3.64±0.15^c	32.81±0.35^b	42.79±0.44^defg	0.07±0.07^bc	4.26±0.57^c
NK-10 (Edge)	89.06±1.15^bc	1.35±0.05^e	16.03±1.05^e	81.53±2.04^a	0.57±0.06^ghi	22.57±0.27^d	42.79±0.44^defg	0.07±0.07^bc	4.26±0.57^c
P1	88.38±0.49^bc	2.05±0.21^d	23.57±0.82^c	52.93±3.65^g	1.73±0.12^e	21.14±1.66^de	40.39±0.67^h	0.17±0.05^b	4.08±1.26^c
P2	89.35±0.24^b	1.40±0.10^e	22.14±0.75^d	57.37±2.20^fg	3.58±0.18^c	30.86±2.02^b	42.67±0.14^efg	0.25±0.06^b	4.57±0.15^c
P3	87.69±2.19^c	5.68±0.17^b	21.92±0.27^d	48.03±3.69^h	3.25±0.20^d	26.17±1.21^c	40.41±0.34^h	0.58±0.08^a	9.81±0.21^b
P9	84.33±0.23^d	9.72±0.15^a	27.09±0.09^b	58.19±1.71^f	7.35±0.10^a	42.90±1.54^a	43.00±0.45^def	0.48±0.10^a	12.40±2.69^a
M9	91.65±0.30^a	1.19±0.18^ef	12.57±0.67^f	74.48±3.37^c	0.70±0.17^gh	17.67±0.89^fg	45.14±0.17^ab	-0.20±0.13^d	2.14±0.16^d
M11	92.81±0.31^a	0.74±0.12^g	10.12±0.41^hi	73.27±3.15^cd	0.98±0.08^f	17.84±0.43^f	43.36±0.27^cde	-0.09±0.16^cd	2.29±0.21^d
M13	92.41±0.06^a	0.98±0.08^fg	11.36±0.50^g	79.83±2.82^ab	0.40±0.05ⁱ	18.89±0.94^ef	42.08±1.34^fg	-0.26±0.12^d	4.30±0.59^c
M33	92.04±0.31^a	0.81±0.04^g	10.71±0.08^gh	75.69±2.59^bc	0.68±0.17^gh	17.95±1.46^f	41.83±0.31^g	-0.21±0.15^d	1.66±0.33^d
ST	91.59±0.09^a	0.88±0.04^g	10.87±0.09^gh	84.07±1.23^a	0.73±0.10^g	15.40±1.28^gh	44.33±0.50^bc	-0.20±0.18^d	1.56±0.22^d

品种(系) Varieties (line)	蛋白质 Protein/%	粗纤维 Crude fiber/%	干物质 Dry matter /[g•(100 g)^-1 ]	淀粉 Starch /[g•(100 g)^-1 ]	可溶性糖 Soluble sugar/%	直链淀粉 Amylose/%	支链淀粉 Amylopectin/%	氢氰酸 Hydrocyanic acid/(mg• kg^-1)
NZ199	2.09	2.0	39.8	34.3	2.99	9.85	90.15	30~50
SC9	2.43	1.7	41.1	34.4	2.68	10.18	89.82	20~30
NK-10	1.59	1.8	38.4	31.7	4.71	8.09	91.91	30~50
P1	1.66	3.3	39.2	32.7	2.50	10.77	89.23	30~50
P2	1.89	1.7	37.1	30.6	4.91	9.61	90.39	20~30
P3	1.45	1.5	39.3	23.8	6.44	12.29	87.71	10~20
P9	2.30	2.8	33.1	27.2	4.35	10.40	89.60	10~20
M9	4.35	1.4	40.2	34.5	1.92	7.90	92.10	10~20
M11	2.05	1.4	40.0	34.3	2.95	11.66	88.34	5~10
M13	2.84	1.5	38.8	34.0	2.19	11.24	88.76	30~50
M33	2.09	1.5	43.5	40.0	2.11	9.40	90.60	20~30
ST	1.92	2.1	40.6	33.1	3.77	9.40	90.60	30~50