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

Adinsi Laurent, Akissoé Noël, Maraval Isabelle, Forestier-Chiron Nelly, Bugaud Christophe. 2021. Sensory characterization of boiled cassava. Biophysical characterization of quality traits, WP2. Cotonou : RTBfoods Project-CIRAD, 13 p.

Url - jeu de données - Dataverse Cirad : https://doi.org/10.18167/DVN1/3ROQIK

Résumé : The sensory attributes of boiled cassava were mapped using quantitative descriptive analysis methodology. Nine samples that differed by the variety and planting age were evaluated by 13 trained panellists. After washing, the proximal and distal ends of the roots were cut off, then the remaining portion was peeled and cut into pieces of about 40 g and 5 cm depth. Thereafter, they were steam-cooked during 45 min. After cooking, the samples were stored in insulated containers for sensory analysis. In addition and in parallel, instrumental texture, colour and dry matter analyses were performed on a batch. Another batch of samples was dried at 50 °C for 24 h for future biochemical analyses. For sensory analysis, the samples were served at around 60 °C and each sample was tested in triplicate during three sessions on scales including three attributes of appearance, four attributes of texture by hand, two attributes of texture in mouth, one attribute of odour and three attributes of taste. The panellist immediately assesses the appearance attributes and thereafter, the texture while the temperature of the sample was around 40- 45 °C.

Mots-clés libres : Boiled cassava, Preparation, Quantitative descriptive analysis, Colour, Texture

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

• Adinsi Laurent, UAC (BEN)
• Akissoé Noël, UAC (BEN)

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/602105/)

Métriques

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