Textural and physicochemical predictors of sensory texture and sweetness of boiled plantain

Kouassi, Hermann Antonin; Assemand, Emma Fernande; Gibert, Olivier; Maraval, Isabelle; Ricci, Julien; Thiemele, Deless Edmond Fulgence; Bugaud, Christophe

doi:10.1111/ijfs.14765

Cited by 10 publications

(22 citation statements)

References 32 publications

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“…Given that the crumbly samples were also easy to break their prediction by PF could 10970010, ja, Downloaded from https://onlinelibrary.wiley.com/doi/10.1002/jsfa.12589 by CIRAD -DGDRS -DIST, Wiley Online Library on [14/04/2023]. See the Terms and Conditions (https://onlinelibrary.wiley.com/terms-and-conditions) on Wiley Online Library for rules of use; OA articles are governed by the applicable Creative Commons License be due to co-linearity between these sensory traits, as reported by Kouassi et al 6 for boiled plantain.…”

Section: Discussionmentioning

confidence: 99%

“…Kouassi et al 6 reported that an increase in the soluble solid content of 4°Brix was sufficient for the panellists to perceive a significant and coherent difference. This led to a 2-point increase in the sweetness of boiled plantain.…”

Section: Discussionmentioning

confidence: 99%

“…18 The use of the deviation of preferred variables from the optimum as well as the regression coefficients as weights in our study should give consistent results. The correlations between instrumental parameters (biophysical, biochemical) and sensory attributes have been the subject of several publications, 3,5,6,8 but the profile of the ideal/optimal product 8 as well as the acceptability thresholds 3 have been poorly documented. Several studies 5,6 have provided evidence that sensory attributes' scores varied within and between genotypes and, specifically for yam, some variation between samples is expected, in agreement with Mestres et al, 19 who reported a sizeable sensory score range covering the whole scale.…”

Section: Discussionmentioning

confidence: 99%

“…In food sciences, many relationships have been established to predict either intrinsic characteristics of food products or sensory attributes as a function of biochemical/biophysical characteristics. 5,6 The difference in paste firmness in yam has been related to the extent of cell disintegration, which was more pronounced for Dioscorea alata. 7 Dry matter of raw and boiled yams (DMR and DMB, respectively) are closely linked.…”

Section: Introductionmentioning

confidence: 99%

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Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact

et al. 2023

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BACKGROUND: Boiled yam key quality attributes typical for West African consumers are: crumbly, easy to break, and sweet taste. New yam varieties are being developed but high or medium throughput tools to assess the required quality traits and their range of acceptance are limited. This study assessed the acceptance thresholds of these quality attributes and established the predictive models for screening yam varieties that meet the required consumers' preferences. RESULTS:Overall liking was associated with sweet taste, crumbly and easy to break (r values 0.502, 0.291 and -0.087, respectively). These parameters and selected biophysical parameters highly discriminated the boiled yam varieties. Crumbly texture and easy to break were wellpredicted by penetration force and dry matter, whereas sweet taste by dry matter and sugar intensity. A high crumbliness and sweet taste are preferred (sensory scores above 6.19 and 6.22 for crumbly and sweet taste, respectively, on a 10 cm unstructured line scale), while a too high easiness to break is disliked (sensory scores ranging from 4.72 to 7.62). Desirable biophysical targets were between 5.1 and 7.1 N for penetration force, dry matter around 39% and sugar intensity below 3.62 g/100g. Some improved varieties fulfilled the acceptable thresholds, and the screening was improved through the deviation from optimum. CONCLUSION:The acceptance thresholds and the deviation from optimum for boiled yam assessed through the instrumental measurements are promising tools for yam breeders.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact

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“…2 A. The sweetness substantially increased from RS4 to RS7, indicating that starch hydrolyzed to produce soluble solids during this period, which increased the sugar content of banana ( Kouassi et al, 2020 ). Notably, there was no obvious change in sweetness after RS7.…”

Section: Resultsmentioning

confidence: 99%

Prediction of banana maturity based on the sweetness and color values of different segments during ripening

Liang²,

Cui

et al. 2022

Current Research in Food Science

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Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end‐users

et al. 2023

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BACKGROUNDThe assessment of user acceptability in relation to crop quality traits should be a full part of breeding selection programs. Our methodology is based on a combination of sensory approaches aiming to evaluate the sensory characteristics and user acceptability of root, tuber and banana (RTB) varieties.RESULTSThe four‐stepped approach links sensory characteristics to physicochemical properties and end‐user acceptance. It starts with the development of key quality traits using qualitative approaches (surveys and ranking) and it applies a range of sensory tests such as Quantitative Descriptive Analysis with a trained panel, Check‐All‐That‐apply, nine‐point hedonic scale and Just‐About‐Right with consumers. Results obtained on the same samples from the consumer acceptance, sensory testing and physicochemical testing are combined to explore correlations and develop acceptability thresholds.CONCLUSIONA combined qualitative and quantitative approach involving different sensory techniques is necessary to capture sensory acceptance of products from new RTB clones. Some sensory traits can be correlated with physicochemical characteristics and could be evaluated using laboratory instruments (e.g. texture). Other traits (e.g. aroma and mealiness) are more difficult to predict, and the use of a sensory panel is still necessary. For these latter traits, more advanced physicochemical methods that could accelerate the breeding selection through high throughput phenotyping are still to be developed. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Textural and physicochemical predictors of sensory texture and sweetness of boiled plantain

Abstract: Prediction of firmness by puncture force for boiled plantain

Cited by 10 publications

References 32 publications

Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact

Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact

Prediction of banana maturity based on the sweetness and color values of different segments during ripening

Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end‐users

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