The roles of cell wall polymers and intracellular components in the thermal softening of cassava roots
作者： Simone Palma Favaro , Adelaide Beléia , Nelson da Silva Fonseca Junior , Keith William Waldron
DOI: 10.1016/J.FOODCHEM.2007.10.070
关键词:
摘要: Cassava varieties Iapar 19 – Pioneira (short cooking time, domestic vegetable), Taquari (medium-to-long and Branca de Santa Catarina (long industrial were selected in order to investigate the cell wall compositional basis for these textural differences. had lower levels of Ca2+ Mg2+, higher phytic acid monovalent cations than longer time varieties. Detailed analysis indicated that cultivar chelator-insoluble pectic polysaccharides. The potential causative roles different features evaluated using vortex-induced separation (VICS) studies. Time achieve complete VICS was reduced with externally-supplied chelating agents (CDTA) Na2CO3. roots did not respond this way indicating a biochemical maintenance adhesion. results are discussed relation thermal stability texture cassava
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