Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development

Amylose-free and wild-type cassava starches were fermented for up to 30 days and oven- or sun-dried. The specific volume (ν) after baking was measured in native and fermented starches. The average ν (across treatments) for waxy starch was 3.5 times higher than that in wild-type starches (17.6 vs. 4.8 cm3 g−1). The best wild-type starch (obtained after fermentation and sun-drying) had considerably poorer breadmaking potential than native waxy cassava (8.4 vs. 16.4 cm3 g−1, respectively). The best results were generally obtained through the synergistic combination of fermentation (for about 10–14 days) and sundrying. Fermentation reduced viscosities and the weight average molar mass led to denser macromolecules and increased branching degree, which are linked to a high loaf volume. The absence of amylose, however, was shown to be a main determinant as well. Native waxy starch (neutral in taste, gluten-free, and considerably less expensive than the current alternatives to cassava) could become a new ingredient for the formulation of clean label-baked or fried expanded products

NIRS Database on fresh blended yellow cassava for DM, HCN, TCC, TBC & cooking time at CIAT, Colombia

The database contains biophysical data (DM, HCN, TCC, TBC, cooking time) and NIRS data of 1056 samples of biofortified (yellow) cassava harvested at CIAT over several years (2016-2019). NIRS data was recorded on fresh blended cassava roots, using a Foss 6500 instrument. The objective of the study is to investigate correlations between biophysical data and NIRS data, using different statistical approaches to identify the one(s) that works best. Deep learning algorithms will also be tested to assess their potential for more accurate NIRS calibrations. (2020-7-12

NIRS Database on fresh blended cassava for DM, Water absorption, texture parameters & cooking time (OCT) at CIAT, Colombia

This is a database of quality traits of boiled cassava landraces, harvested at CIAT (Colombia) from two field trials: "Parentales/progenitors (36 genotypes)" and "Sensorial (28 genotypes)" in November 2019-February 2020. Five harvests were conducted: 19-63, 19-64 & 20-02 are from the field parentales in November 2019, December 2019 and January 2020 (9, 10, 11 months after planting), respectively; and 20-03 & 20-11 from field sensorial in January 2020 and February 2020 (10 and 11 months after planting). The dataset contains biophysical data (dry matter, water absorption, texture parameters, cooking time) and NIRS data of 160 samples. NIRS data was recorded on fresh blended cassava roots, using a Foss DS2500 instrument. The objective of the study is (1) to build a database of biophysical quality traits (DM, Water absorption, texture parameters & cooking time) and NIRS data collected on the same fresh roots samples; (2) Investigate correlations between biophysical data and NIRS data and develop predictive equations, in order to replace biophysical analyses with faster NIRS analyses. (2021-12-20

MIRS Database on cassava cell wall to predict cooking time at CIAT, Colombia

This database contains 111 MIR (mid-infrared) spectra of cassava flours acquired at 23/10/2020 in CIRAD (Montpellier), by using Nicolet IS50R Research FTIR spectrometer. The cassava roots used to produce the flour samples are harvested at CIAT (Colombia) from 2 fields : "parentales" and "sensorial" in November 2019-February 2020. Five harvests (trials): 19-63, 19-64 & 20-02 are from the field parentales in 11/2019, 12/2019 and 01/2020 (9, 10, 11 months after planting), respectively; and 20-03 & 20-11 from field sensorial in 01/2020 and 02/2020 (10 and 11 months after planting). This database contains also laboratory data measured on the same cassava roots samples, such as DM, water absorption at 10 minutes of cooking (WA10), water absorption at 20 minutes of cooking (WA20), water absorption at 30 minutes of cooking (WA30), water absorption at optimum cooking time, optimum cooking time (OCT), gradient, max force, distance at max force, area, linear distance, end force : max force. (2020-12-18

NIRS Database on fresh blended cassava for Dry Matter, Water absorption, Texture & cooking Time at CIAT, Colombia

This database contains 250 NIR spectra of cassava puree acquired in CIAT (Colombia), by using FOSS DS2500 NIR spectrometer. Cassava harvested at CIAT (Colombia) from various fields and years: - 2019-2020: 2 fields ""parentales/progenitors"" and ""sensorial"" in November 2019-February 2020. Five harvests (trials): 19-63, 19-64 & 20-02 are from the field parentales in 11/2019, 12/2019 and 01/2020 (9, 10, 11 months after planting), respectively; and 20-03 & 20-11 from field sensorial in 01/2020 and 02/2020 (10 and 11 months after planting) - 2021: 1 field ""progenitors"" in January-March 2021. 3 harvests (trials): 21-01, 21-04 (complement 21-05) & 21-09 in January, February and March (9, 10, 11 months after planting). NB: NIRS spectra of the second harvest (at 10 months) are from 21-05 trial. This database contains also laboratory data measured on the same cassava roots samples, such as DM, water absorption at 10 minutes of cooking (WA10), water absorption at 20 minutes of cooking (WA20), water absorption at 30 minutes of cooking (WA30), water absorption at optimum cooking time, optimum cooking time (OCT), DM at 30' boiling, gradient, max force, distance at max force, area, linear distance, end force : max force and end force. (2021-10-12

NIRS calibration database on fresh cassava puree to predict cooking time

This database contains 542 NIR spectra of cassava puree acquired in CIAT (Colombia), by using FOSS DS2500 NIR spectrometer. Cassava harvested at CIAT (Colombia) from various fields and years: 2022: 1 field "progeny" in January and February 2022. 2 harvests (trials) Field 202108CQQU2_ciat (M RTB): 22-02 and 22-05 on 12 Jan. and 8 Feb. 2022, repectively (10 and 11 MAP) This database contains also laboratory data measured on the same cassava roots samples: water absorption at 20 minutes of cooking (WA20) and water absorption at 30 minutes of cooking (WA30) the Dry matter values (DM) correspond to predicted values using a specific claibration developped by CIAT. Spectra included in this database have been acquired using: BELALCAZAR, J., TRAN, T., MEGHAR, K., & DAVRIEUX, F. (2021). NIRS Measurement on Fresh Ground Cassava. High-Throughput Phenotyping Protocols (HTPP), WP3. Cali, Colombia: RTBfoods Laboratory Standard Operating Procedure, 9 p. (2022-10-18

Aplicación de la espectroscopia NIR para la predicción de sólidos solubles en pulpa de guayaba

Utilizando la técnica NIRS (espectroscopia de reflectancia en el infrarrojo cercano) se realizó la predicción de sólidos solubles en pulpa de guayaba (Psidium guajava L.) y (Psidium friedrichsthalianum) sobre 92 muestras en dos estados de madurez de la fruta. Cada fruto fue procesado hasta obtener la fracción co-mestible en la cual se determinó el contenido de sólidos solubles (%). De esta fracción se tomaron dos submuestras que fueron escaneadas en el espectrofotómetro NIR en un rango entre 400 y 2500 nm. Para la calibración se generaron modelos de regresión mediante MPLS (mínimos cuadrados parciales modifica-dos) en un rango entre 1108 y 2498.2 nm. Para la elección del modelo final de calibración del NIR se con-sideraron como criterios el coeficiente de determinación (R2) y la desviación residual predictiva (RPD). Para establecer la existencia de diferencias entre los resultados obtenidos por el método primario o de referencia y los de NIR se realizó un análisis de varianza y prueba de medias mediante el programa esta-dístico SAS v 9.0. Los resultados mostraron una alta capacidad de predicción del modelo (R2 = 0.990) entre las mediciones primarias y las de NIR. El valor de RPD fue 6.20, que indica una excelente precisión de la predicción. Entre las estimaciones por NIR y primarias no se presentaron diferencias significativas, pero sí se observaron entre muestras

Native and fermented waxy cassava starch as a novel gluten-free and clean label ingredient for baking and expanded product development

International audienceAmylose-free and wild-type cassava starches were fermented for up to 30 days and oven- or sun-dried. The specific volume (ν) after baking was measured in native and fermented starches. The average ν (across treatments) for waxy starch was 3.5 times higher than that in wild-type starches (17.6 vs. 4.8 cm3 g−1). The best wild-type starch (obtained after fermentation and sun-drying) had considerably poorer breadmaking potential than native waxy cassava (8.4 vs. 16.4 cm3 g−1, respectively). The best results were generally obtained through the synergistic combination of fermentation (for about 10–14 days) and sundrying. Fermentation reduced viscosities and the weight average molar mass led to denser macromolecules and increased branching degree, which are linked to a high loaf volume. The absence of amylose, however, was shown to be a main determinant as well. Native waxy starch (neutral in taste, gluten-free, and considerably less expensive than the current alternatives to cassava) could become a new ingredient for the formulation of clean label-baked or fried expanded products