Sensory characterization of boiled cassava. Biophysical characterization of quality traits, WP2

Nuwamanya Ephraim, Iragaba Paula, Kawuki Robert Sezi, Nanyonjo Ann Ritah, Kanaabi Michael, Khakasa Elizabeth, Maraval Isabelle, Forestier-Chiron Nelly, Bugaud Christophe. 2021. Sensory characterization of boiled cassava. Biophysical characterization of quality traits, WP2. Kampala : RTBfoods Project-CIRAD, 18 p.

Url - jeu de données - Dataverse Cirad : https://doi.org/10.18167/DVN1/VFKFUR

Résumé : The sensory evaluation by trained panelists was conducted to establish a standard operating procedure (SOP) for routine undertaking of sensory evaluation to determine the quality of boiled cassava roots by by breeders to improve consumer acceptability of new varieties. Accordingly, we worked with the trained panellists to come up with a list of descriptors that could be used to assess the quality of boiled cassava roots. In total, 21 descriptors associated with appearance, texture, taste and aroma of boiled roots were determined. Having learnt from consumer-testing and surveys, there was need to establish standard descriptors that can be routinely used by sensory panelists to assess quality attributes during varietal development process by breeders. To this end, roots from different clones were harvested and prepared for cooking in a food science laboratory. After cooking, one clone was served to the panelist at a time, and requested to evaluate the sample based on their prior knowledge regarding appearance and texture both in mouth and touch; taste and aroma were also assessed. The panelists were given plain paper to write descriptors, after which a discussion was held with all panelists and the team facilitating the activity. The panelists were requested to highlight the key terminologies they had used to evaluate the attributes of cooked cassava. The highlighted descriptors were written on flip charts that were pinned on the wall of the training room so that everybody could easily follow the discussion. The highlighted descriptors were carefully grouped into categories such as texture by hand, aroma, appearance, taste, and texture by mouth. In the end, after a series of discussions and evaluating a number of cassava clones, a catalogue of 21 descriptors for boiled cassava was developed.

Mots-clés libres : Texture, Aroma, Appearance, Taste, Consumer, Breeding, Quality, Cassava

Agences de financement hors UE : Bill and Melinda Gates Foundation, Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Centro Internacional de Agricultura Tropical, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, James Hutton Institute

Projets sur financement : (FRA) Breeding RTB Products for End User Preferences

Auteurs et affiliations

• Nuwamanya Ephraim, NaCRRI (UGA)
• Iragaba Paula, NaCRRI (UGA)
• Kawuki Robert Sezi, NaCRRI (UGA)
• Nanyonjo Ann Ritah, NaCRRI (UGA)
• Kanaabi Michael, NaCRRI (UGA)
• Khakasa Elizabeth, NaCRRI (UGA)

Contributeurs et affiliations

• Maraval Isabelle, CIRAD-PERSYST-UMR Qualisud (FRA) - collaborateur
• Forestier-Chiron Nelly, CIRAD-PERSYST-UMR Qualisud (FRA) - collaborateur
• Bugaud Christophe, CIRAD-PERSYST-UMR Qualisud (FRA) - collaborateur

Source : Cirad-Agritrop (https://agritrop.cirad.fr/602106/)

Métriques

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