Sensory Evaluation of Pigmented Flesh Potatoes (&amp;lt;i&amp;gt;Solanum tuberosum&amp;lt;/i&amp;gt; L.)

Kaspar, Kerrie L.; Park, Jean Soon; Brown, Charles R.; Weller, Karen; Ross, Carolyn F.; Mathison, Bridget; Chew, Boon P.

doi:10.4236/fns.2013.41011

Cited by 10 publications

(17 citation statements)

References 29 publications

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“…Standard, fluorescent lights illuminated the room for the visual tests. Results of this study were consistent with Kaspar et al (2013), where consumers did not detect significant differences between potato cultivars, and Tomlins et al (2007) where consumers in the lake zone of Tanzania rated OFSP as highly acceptable.…”

Section: Product Location(s)supporting

confidence: 77%

“…The tests were performed in several sessions during the day, with a variable number of panelists in each session. The total number of consumers that participated in the tests was 104, which was a typical number reported for consumer hedonic tests evaluating vegetables (Zhao et al, 2007;Kaspar et al, 2013). The consumer group was screened for food allergies, history of potato consumption and willingness to participate in the sensory test.…”

Section: Sensory Evaluationmentioning

confidence: 99%

“…The orange flesh sweet potato (OFSP) has significant antioxidant activity, and can potentially improve vitamin A status in children (Laurie et al, 2015;Hotz et al, 2012;Li and Mu, 2012;Burri, 2011). Emerging health benefits of the OFSP are substantial, making it an even more important food -especially for populations in danger of malnutrition (Aywa et al 2013;Kaspar et al, 2013). Table 2 shows a comparison of water, energy, and nutrients of OFSP, raw OFSP leaves and IP.…”

Section: Introductionmentioning

confidence: 99%

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Promotion of orange flesh sweet potato by demonstration of acceptance and food product development

Bowser¹,

Ojwang²,

Sahs³

et al. 2017

Afr. J. Food Sci.

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Orange flesh sweet potato (OFSP) is a globally important staple crop. Health benefits of OFSP are substantial, especially for nutrition-endangered populations. Compared to the Irish potato (IP), OFSP is a richer source of nutrients and fiber. In some parts of the world, OFSP is unfortunately regarded as a poor farmer's crop. This negative reputation has resulted in reduced acceptance of OFSP by populations that could benefit greatly from it. One purpose of this paper is to promote acceptance of OFSP by demonstrating sensory preference of OFSP compared to IP. The second purpose is to recognize a global effort to develop food products using OFSP. Consumer taste tests were conducted to compare OFSP and IP cooked and prepared using common methods of mashing and cubing. Published journal articles that reported development of foods with OFSP as a primary ingredient were identified. Recipe developers must have used a rigorous technique of sensory analysis to test products. Consumers did not show a significant preference for the taste or appearance of mashed or cubed OFSP compared to IP. Researchers from 9 different countries have developed food products that included OFSP in 22 different categories over a 26-year period. OFSP has been successfully utilized in the development of many well-liked food products. Continuous education and exposure of future generations of scientists and consumers to the benefits of OFSP will result in broad-based acceptance.

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Section: Product Location(s)supporting

confidence: 77%

Section: Sensory Evaluationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Promotion of orange flesh sweet potato by demonstration of acceptance and food product development

Bowser¹,

Ojwang²,

Sahs³

et al. 2017

Afr. J. Food Sci.

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show abstract

“…Kaspar et al . () observed no significant differences in overall acceptance between pigmented flesh (white, yellow, purple) potatoes. However, white familiar potatoes were ranked as the most favorable in appearance and aroma, whereas unfamiliar purple potatoes were the least accepted based on aroma and appearance.…”

Section: Discussionmentioning

confidence: 77%

Consumer's Reactions to Natural, Atypically Colored Foods: An Investigation Using Blue Potatoes

Paakki

Sandell

Hopia

2015

Journal of Sensory Studies

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This study's aim was to investigate a consumer's reactions to foods that are naturally atypically colored. Blue potatoes were used, and we characterized consumers who chose either familiar, yellow potatoes, or unfamiliar, blue potatoes. Volunteers (n = 235) were asked to rate their perceptions after tasting blue or yellow potato salad by using an 8‐point Likert scale. Second, they were asked to choose between yellow and blue potatoes and argue their choice. Subgroups were classified into “yellow potato choosers” (64.7% of participants) and “blue potato choosers” (28.1% of participants) and each evaluated yellow potato salad quite equally, but “yellow potato choosers” rated blue potato salad lower than “blue potato choosers.” “Blue potato choosers” tended to be more neophilic and middle‐aged compared to “yellow potato choosers.” “Yellow potato choosers” were traditional consumers who chose yellow potatoes because of their taste and familiarity. “Blue potato choosers” tended to be more hedonistic and variety‐seeking as their willingness to try new things and appearance of food seemed to be important factors behind their choice of atypically colored blue potatoes. Practical Applications This study demonstrated that an atypical color of an ordinary food product (potatoes) affected participants’ perceptions and choice in consumer research. Although most consumers preferred typically colored yellow potatoes, over a quarter of the participants were willing to choose blue potatoes. Quite differently behaving consumer groups were found by segmentation of the volunteers according to their choice between yellow and blue potatoes. For instance, naturalness is generally considered as one of the key attributes behind food choice, but among “blue potato choosers” in our study it was not an important factor behind their potato choice. Our findings can assist food scientists and product developers in understanding the impact of an atypical color – and more widely nonfamiliar characteristics present in foods – on the perception of food and food choice.

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“…The cultivars Vitelotte and Luminella were reported to have the highest polyphenol contents (5202 and 572 µg g −1 dry weight (DW) respectively in outer flesh), whereas Charlotte and Bintje had the lowest contents (19.5 and 48.0 µg g −1 DW) respectively . The yellow PORO3PG6‐3 and purple PORO4PG82‐1 cultivars had the highest concentration of total phenolics, 2‐fold greater than in the white cultivar Russet Burbank . However, in contrast, in a study done by Al‐Saikhan et al , total phenolics were found to be dependent on genotype and not on flesh color.…”

Section: Potato and Health: Compounds Of Interestmentioning

confidence: 85%

Health‐beneficial properties of potato and compounds of interest

et al. 2016

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Potatoes have shown promising health-promoting properties in human cell culture, experimental animal and human clinical studies, including antioxidant, hypocholesterolemic, anti-inflammatory, antiobesity, anticancer and antidiabetic effects. Compounds present such as phenolics, fiber, starch and proteins as well as compounds considered antinutritional such as glycoalkaloids, lectins and proteinase inhibitors are believed to contribute to the health benefits of potatoes. However, epidemiological studies exploring the role of potatoes in human health have been inconclusive. Some studies support a protective effect of potato consumption in weight management and diabetes, while other studies demonstrate no effect and a few suggest a negative effect. As there are many biological activities attributed to the compounds present in potato, some of which could be beneficial or detrimental depending on specific circumstances, a long-term study investigating the association between potato consumption and diabetes, obesity, cardiovascular disease and cancer while controlling for fat intake is needed. © 2016 Society of Chemical Industry.

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Sensory Evaluation of Pigmented Flesh Potatoes (<i>Solanum tuberosum</i> L.)

Cited by 10 publications

References 29 publications

Promotion of orange flesh sweet potato by demonstration of acceptance and food product development

Promotion of orange flesh sweet potato by demonstration of acceptance and food product development

Consumer's Reactions to Natural, Atypically Colored Foods: An Investigation Using Blue Potatoes

Health‐beneficial properties of potato and compounds of interest

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