| Autor: |
Silva LMA; Embrapa Agroindústria Tropical, Rua Dra. Sara Mesquita, Pici 2270, Fortaleza 60511-110, Brazil., Alves Filho EG; Departamento de Engenharia de Alimentos, Campus do Pici, Universidade Federal do Ceará, Fortaleza 60440-900, Brazil., Martins RM; Departamento de Química, Campus do Pici, Universidade Federal do Ceará, Fortaleza 60440-900, Brazil., Oliveira WJDJ; Departamento de Química, Campus do Pici, Universidade Federal do Ceará, Fortaleza 60440-900, Brazil., Vidal CS; Departamento de Química, Campus do Pici, Universidade Federal do Ceará, Fortaleza 60440-900, Brazil., de Oliveira LA; Embrapa Mandioca e Fruticultura Tropical, Cruz das Almas 44380-000, Brazil., de Brito ES; Embrapa Agroindústria Tropical, Rua Dra. Sara Mesquita, Pici 2270, Fortaleza 60511-110, Brazil. |
| Abstrakt: |
Cassava is an important staple food for low-income countries. However, its cooking characteristics are especially affected by genotype. In this study, two groups of genotypes, namely hard to cook (HTC) and easy to cook (ETC), were harvested at different times (9 and 15 months), and evaluated by NMR coupled to chemometrics. Additionally, lignin of these materials was studied by 1 H- 13 C HSQC NMR. The carbohydrates were the most important class of compounds to differentiate the cassava genotypes. The correlation of NMR with cooking time and starch content showed that the higher content of primary metabolites, mostly glucose, can be associated with longer cooking times and reduction of starch, corroborating the metabolic pathways analysis. Furthermore, it was observed that the lignin from cell walls did not differentiate the cooking performance of the genotypes. |
