Sensory Evaluation of Organic Sweetpotato Cultivars
| Autor: | Sochinwechi Nwosisi, Dafeng Hui, Ramasamy Ravi, Dilip Nandwani |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Brix 030109 nutrition & dietetics biology Flesh Organoleptic Sensory system 04 agricultural and veterinary sciences Plant Science Umami Orange (colour) biology.organism_classification 040401 food science 03 medical and health sciences 0404 agricultural biotechnology Cultivar Food science Agronomy and Crop Science Aroma |
| Zdroj: | International Journal of Vegetable Science. 23:536-551 |
| ISSN: | 1931-5279 1931-5260 |
| DOI: | 10.1080/19315260.2017.1346029 |
| Popis: | There is little published information on sensory attributes and quality indices of organically grown sweetpotato (Ipomea batatas L.) even though there is a growing demand for this product. A study was conducted to identify the best cultivars based on sensory characteristics and organoleptic acceptability of sweetpotato grown under an organic management production system. Baked samples of 14 sweetpotato cultivars were evaluated by taste panelists on a 4-point hedonic scale for color, taste, texture, and overall acceptability. The cvs. All Purple (purple fleshed), Carolina Ruby (orange fleshed), and Ginseng (orange fleshed) had the highest taste, texture, and aroma scores; the white fleshed cv. Japanese Purple was least accepted overall. The most preferred sweetpotato cultivar was associated with the descriptors pasty, umami (monosodium glutamate like), sodium, and adhesive. The purple flesh color was well liked by all panelists and rated as the top color of all cultivars. Panelist preference was to... |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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