Current status of knowledge about end-user preferences for boiled potato in Uganda – A food science, gender and demand perspective

Kisakye, Sarah; Edgar, Tinyiro,; Mayanja, Sarah; Naziri, Diego

doi:10.4160/9789290605546

Cited by 1 publication

(1 citation statement)

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“…For example, a variety with low mealiness would be desired for mashed potato (usually prepared for children), while the reverse would be true for chips preferred by the youth. 28 More research is therefore required to identify optimal mealiness for varying products to target the specific segmented demand. However, mealy and good smell were considered nice to have characteristics, thus underscoring their importance.…”

Section: Discussionmentioning

confidence: 99%

End‐user preferences to enhance prospects for varietal acceptance and adoption in potato breeding in Uganda

Nantongo,

Tinyiro,

Nakitto

et al. 2023

J Sci Food Agric

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BackgroundPotato varieties have diverse biophysical characteristics, so it is important for breeders to have the capacity to choose those that meet the preferences of end users, such as mealiness, firmness, potato taste; among others. Combining user preferences with descriptive information on the sensory characteristics of boiled potatoes can contribute to the improvement of consumer‐driven varieties. This study aims to factor in the preferences of end users to improve the prospects for varietal acceptance, adoption, and discrimination of genotypes in potato breeding.ResultsThe priority quality traits of the boiled potatoes were determined by evaluating gender and livelihood using the G+ tool. Potato genotypes were discriminated by penetration and the procedure was repeatable between cooking replicates at 40 min of cooking. Instrument‐based texture parameters, such as penetration peak force (hardness/firmness) and area (area under curve representing energy needed to penetrate) of boiled potato tubers, are significantly associated with sensory attributes such as fracturability and hardness in mouth. An attempt to discriminate genotypes using NIRS revealed that the average performances observed of the calibration for yellow color (r2 = 0.70), homogeneity of color (r2 = 0.48), moisture in mass (r2 = 0.40) as well as uniformity of texture (r2 = 0.56), suggested that these models could be used for initial breeding screening purposes.ConclusionsThe acceptance traits of the boiled potato can be integrated in the potato breeding program/product profile. NIRS shows great potential to predict potato color. The NIRS models are also promising for predicting some texture attributes.This article is protected by copyright. All rights reserved.

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Section: Discussionmentioning

confidence: 99%