Sensory Texture Profiling and Development of Standard Rating Scales for Pounded Yam

Otegbayo, Bolanle; Aina, J. O.; Sakyi‐Dawson, Esther; Bokanga, M.; Asiedu, Robert

doi:10.1111/j.1745-4603.2005.00028.x

Cited by 16 publications

(29 citation statements)

References 12 publications

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“…STPA was conducted by the method of Brandt et al. (1963), Szczesniak (1963), Bourne (1978, 2002) and Bourne and Szczesniak (2003) as modified by Otegbayo et al. (2005).…”

Section: Methodsmentioning

confidence: 99%

“…(2005). Twelve panelists comprising staff and graduate students from IITA were selected and extensively trained for 6 weeks as described by Otegbayo et al. (2005) before the actual evaluation took place.…”

Section: Methodsmentioning

confidence: 99%

“…These panelists were presented with 12 samples per session (i.e., duplicate samples from six varieties). The textural attributes evaluated were cohesiveness, stretchability, smoothness, adhesiveness and hardness (the details of STPA were reported in Otegbayo et al. 2005).…”

Section: Methodsmentioning

confidence: 99%

“…It is different in texture from mashed potatoes or mashed yam. Bogunjoko (1992), Mensah (1995) and Otegbayo et al. (2005) reported that textural attributes considered in pounded yam are stretchability, cohesiveness (moldability), hardness (soft but firm, not very soft or extremely hard), smoothness and adhesiveness (stickiness).…”

Section: Introductionmentioning

confidence: 99%

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Texture Profile Analysis Applied to Pounded Yam

Otegbayo

Aina

Abbey³

et al. 2007

Journal of Texture Studies

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Textural quality of pounded yam made from tubers of Dioscorea rotundata Poir. and Dioscorea alata L. that were freshly harvested or stored for 4 months were evaluated using texture profile analysis. Significant correlations were obtained between the values for texture attributes evaluated using sensory texture profile analysis and those from instrumental texture profile analysis (ITPA). This implies that ITPA had the ability to measure the textural quality of pounded yam in a way similar to a trained sensory panel and could be used as an objective method to evaluate the textural quality of pounded yam. PRACTICAL APPLICATIONS Because texture profile analysis (TPA) has been successfully used to study the textural quality of pounded yam, a glutinous dough, it can be used in the food industry to study the texture attributes of pounded yam or similar doughlike products. It can also be used to screen yam varieties for textural quality for subsequent utilization.

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“…STPA was conducted by the method of Brandt et al. (1963), Szczesniak (1963), Bourne (1978, 2002) and Bourne and Szczesniak (2003) as modified by Otegbayo et al. (2005).…”

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Texture Profile Analysis Applied to Pounded Yam

Otegbayo

Aina

Abbey³

et al. 2007

Journal of Texture Studies

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“…As the published standard rating scales that have been used so far are based on well‐known foods, there is a need to develop standard rating scales based on foods familiar to the panellists to carry out an effective textural assessment of the food (Hough et al. , 1994; Otegbayo et al. , 2005).…”

Section: Introductionmentioning

confidence: 99%

Correlation between instrumental and sensory ratings by evaluation of some texture reference scales

Loredo

Guerrero

2011

Int J of Food Sci Tech

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The objective of this study was to investigate instrumental-sensory relationships of some texture scales using argentine foods as references. Textural characteristics of these foods were instrumentally investigated by the texture profile analysis technique. Principal component analysis (PCA) was used to describe the main attributes of the food samples. High Pearson's correlation coefficients were found between hardness and fracturability (r = 0.94; P < 0.0001), hardness and gumminess (r = 0.71; P < 0.0001) and springiness and cohesiveness (r = 0.85; P < 0.0001). PCA identified two significant principal components, which accounted for 81.2% of the variance in the instrumental data. Additionally, a trained panel described the texture characteristics of the food samples according to the standard reference scales. The correlation curves showed nonlinear relationships (R 2 between 85.6% and 99.9%) which were used to predict sensory attributes of other food samples. Some texture attributes like hardness and fracturability were accurately predicted by mechanical properties, while others like cohesiveness and adhesiveness were less representative.

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Genome‐wide dissection of the genetic factors underlying food quality in boiled and pounded white Guinea yam

Asfaw,

Agre,

Matsumoto

et al. 2023

J Sci Food Agric

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BACKGROUNDFood quality traits related to the genetics of yam influence the acceptability for its consumption. This study aimed at identifying genetic factors underlying sensory and textural quality attributes of boiled and pounded yam, the two dominant food products from white Guinea yam.RESULTSA genome‐wide association study (GWAS) of a panel of 184 genotypes derived from five multi‐parent crosses population was conducted. The panel was phenotyped for the qualities of boiled and pounded yam using sensory quality and instrument‐based textural profile assays. The genotypes displayed significant variation for most of the attributes. Population differentiation and structure analysis using principal component analysis (PCA) and population structure‐based Bayesian information criteria revealed the presence of four well‐defined clusters. The GWAS results from a multi‐random mixed linear model with kinship and PCA used as covariate identified 13 single‐nucleotide polymorphic (SNP) markers significantly associated with the boiled and pounded yam food qualities. The associated SNP markers explained 7.51–13.04% of the total phenotypic variance with a limit of detection exceeding 4.CONCLUSIONRegions on chromosomes 7 and 15 were found to be associated with boiled and pounded yam quality attributes from sensory and instrument‐based assays. Gene annotation analysis for the regions of associated SNPs revealed co‐localization of several known putative genes involved in glucose export, hydrolysis and glycerol metabolism. Our study is one of the first reports of genetic factors underlying the boiled and pounded yam food quality to pave the way for marker‐assisted selection in white Guinea yam. © 2023 Society of Chemical Industry.

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Sensory Texture Profiling and Development of Standard Rating Scales for Pounded Yam

Cited by 16 publications

References 12 publications

Texture Profile Analysis Applied to Pounded Yam

Texture Profile Analysis Applied to Pounded Yam

Correlation between instrumental and sensory ratings by evaluation of some texture reference scales

Genome‐wide dissection of the genetic factors underlying food quality in boiled and pounded white Guinea yam

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