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

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

Url - jeu de données - Dataverse Cirad : https://doi.org/10.18167/DVN1/6UMNFF

Résumé : This activity aims to standardize the procedure for sensory attributes mapping of boiled yam using quantitative descriptive analysis. Major quality attributes of boiled yam are related to colour, texture, taste and odour. Beside yam varieties, the effect of sections alongside the tuber on the sensory attributes were highlighted. In this respect, boiled yam was prepared according to the Standard Operating Procedure (SOP) related to sample preparation and cooking time for texture analysis. Five varieties and three cutting sections (proximal, central and distal) were designed giving a total of fifteen samples of boiled yam piece (50 g) with approximately 1.5 to 2 cm of thickness. The samples were stored for approximately 2 to 3 min before being served at around 60-68 °C. They were evaluated by 15 trained panellists through four attributes of appearance, four of texture by hand, two of texture in mouth, one of odour and three of taste. Each sample was tested in triplicate during three sessions. In parallel to sensory analysis, instrumental analyses such as texture, colour and dry matter content were performed on a part of samples while another part was dried at 50 °C for 24 h for future biochemical analyses.

Mots-clés libres : Yam tuber, Tuber section, Preparation, Boiled yam, Quantitative descriptive analysis, Color, Texture, Taste

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/602109/)

Métriques

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