List of descriptors prepared following the methodology described in Galluzzi et al. (2015) PLoS ONE
It was determined by photograph
It was determined by photograph
Dry matter was obtained by placing cooked samples of ground fruit in an oven at 40 °C for 48 hours
Dry matter was obtained by placing fresh samples of ground fruit in an oven at 40 °C for 48 hours
Crude fiber content was determined by combustion of the dry matter residue of raw flour samples after digestion with acids and base reagents
Crude fiber content was determined by combustion of the dry matter residue of cooked flour samples after digestion with acids and base reagents
The firmness reduction factor shows the behavior of pejibaye against cooking (Tcrudo/Tcocido)
It was measured by incinerating the flour obtained from the fruits in an oven at 550 ºC for 3 hours
Nitrogen content was quantified in a colorimeter (660 nm wavelength) after digesting the fruit meal with sulfuric acid, selenium and salicylic acid
The oil content was determined by extraction of the meal with hexane
To identify and quantify carotenoids, HPLC analyses were carried out on raw and cooked fruit pulp
It was determined by progressively heating a 10% starch water suspension
Temperature at which the starch in suspension gels
Time after which the starch in suspension gels
The functional properties of starch were determined using a Rapid Visco Analyzer (RVA) on a 10% starch suspension
Starch was isolated from the flour and analyzed by RVA (Rapid Visco Analyzer)
Nitrogen content was quantified in a colorimeter (660 nm wavelength) after digesting the fruit meal with sulfuric acid, selenium and salicylic acid