Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda

Simple item page
dc.contributor.authorNakitto, Mariam
dc.contributor.authorJohanningsmeier, Suzanne D.
dc.contributor.authorMoyo, Mukani
dc.contributor.authorKhakasa, Elizabeth
dc.contributor.authorSsali, Reuben T.
dc.contributor.authorMestres, Christian
dc.contributor.authorMuzhingi, Tawanda
dc.date.accessioned2023-04-03T15:37:18Z
dc.date.available2023-04-03T15:37:18Z
dc.date.issued2022
dc.description.abstractPrioritizing sensory attributes and consumer evaluation early in breeding trials to screen for end-user preferred traits could improve adoption rates of released genotypes. In this study, a lexicon and protocol for descriptive sensory analysis (DSA) was established for sweetpotato and used to validate an instrumental texture method for which critical values for consumer preference were set. The study comprised several phases: lexicon development during a 4-day workshop; 3-day intensive panel training; follow-up virtual training, evaluation of 12 advanced genotypes and 101 additional samples from two trials in 2021 by DSA and instrumental texture analysis using TPA double compression; and DSA, instrumental texture analysis and consumer acceptability tests on 7 genotypes in on-farm trials. The established sweetpotato lexicon comprising 27 sensory attributes enabled characterization and differentiation of genotypes by sensory profiles. Significant correlation was found between sensory firmness by hand and mouth with TPA peak positive force (r = 0.695 and r = 0.648, respectively) and positive area (r = 0.748, r = 0.715, respectively). D20, NAROSPOT 1, NASPOT 8, and Umbrella were the most liked genotypes in on-farm trials (overall liking = 7). An average peak positive force of 3700 gf was proposed as a minimum texture value for screening sweetpotato genotypes, since it corresponded with at least 46 % of consumers perceiving sweetpotatoes as just-about-right in firmness and a minimum overall liking of 6 on average. Combining DSA with instrumental texture analysis facilitates efficient screening of genotypes in sweetpotato breeding programs.en_US
dc.identifier.citationNakitto, M., Johanningsmeier, S. D., Moyo, M., Bugaud, C., de Kock, H., Dahdouh, L., ... & Muzhingi, T. (2022). Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda. Food Quality and Preference, 101, 104628.https://doi.org/10.1016/j.foodqual.2022.104628en_US
dc.identifier.issn0950-3293
dc.identifier.urihttps://nru.uncst.go.ug/handle/123456789/8393
dc.language.isoenen_US
dc.publisherFood Quality and Preferenceen_US
dc.subjectDescriptive sensory analysisen_US
dc.subjectSweetpotato lexiconen_US
dc.subjectSweet potatoen_US
dc.subjectSweetpotato breedingen_US
dc.titleSensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Ugandaen_US
dc.typeArticleen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda.pdf
Size:
1.94 MB
Format:
Adobe Portable Document Format
Description:
Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Agricultural and Veterinary Sciences