Development and validation of a color evaluation process for sweet potato preference characterization

Abstract

This study reports on the development of a process to objectively evaluate color using descriptive analysis. Panelists established a color lexicon (hue, lightness, evenness) and a two-dimensional reference tool. The lexicon was applied to 23 baked sweet potato cultivars, along with a flavor lexicon. Color attributes all differentiated the products; most of the variation was due to color evenness. A consumer acceptance test (n = 204) was conducted on a subset of the products and showed a strong bias for specific color attributes. Consumers liked even, light-orange hue; however, small changes in color dimensions impacted visual appeal. Overall characterization of products is described by a three-factor principal component analysis solution. F1 (44% variance) correlated to moist texture and a redder-orange hue and inversely correlated to stickiness. F2 (30% variance) correlated with high evenness and inverse correlation with acidic, bitter taste, and earthy aroma. F3 (15% variance) correlated to high sweet taste and caramel aroma. Practical applicationsFor consumers, food color is an indicator of key aspects of quality such as freshness, nutritional value, and sensory properties, and thus it is critically important for consumer liking. After creation and validation of a process for the evaluation of perceived color using a trained descriptive panel, an external preference map, which included the aspects of color, was able to identify three consumer segments with a complex preference pattern. This approach could be applied to more fully characterize other horticultural or food products where color is critical to the consumer sensory experience.

Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding

“…Results from the consumer tests show that NASPOT8 from both Lira and Kamwenge was the most liked variety. This differs from previous studies which showed that consumers in SSA favoured white varieties over OFSP because of the sweetpotato flavour, smell and dry texture (Low et al ., 2001; Tomlins et al ., 2007, 2012; Laurie et al ., 2013; Bowen et al ., 2019). Previous studies have profiled OFSP varieties as having watery texture and pumpkin flavour with the white/pale ones being starchy, hard and coarse in texture with a sweet taste (Tomlins et al ., 2007, 2012).…”

The Quantification of Fatty Acids, Color, and Textural Properties of Locally Produced Bakery Margarine

“…Thus, it is critically important to consumers. The instrumental or physical color evaluation represents a rapid and objective non-destructive method and uses analytical tools that offer rigorous data for quality control [26].…”