Development of a food product profile for boiled and steamed sweetpotato in Uganda for effective breeding
| Autor: | Sarah Kisakye, Maria I. Andrade, Geneviève Fliedel, Edward E. Carey, Lora Forsythe, Thomas zum Felde, David Bamwirire, Bernard Yada, Wolfgang J. Grüneberg, Linly Banda, Mariam Nakitto, Suzanne D. Johanningsmeier, Tawanda Muzhingi, Beatrice Anena, Robert O. M. Mwanga, Jolien Swanckaert, Netsayi N. Mudege, Alexandre Bouniol, Mukani Moyo, Damalie Babirye Magala, Samuel Edgar Tinyiro, Sarah Mayanja |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
S01 - Nutrition humaine - Considérations générales
product profile Composition des aliments Boiled roots Industrial and Manufacturing Engineering F30 - Génétique et amélioration des plantes Étuvage preferences Mathematics media_common Qualité des aliments Staple food raw roots 04 agricultural and veterinary sciences Q01 - Sciences et technologies alimentaires - Considérations générales Sweetness 040401 food science quality characteristics Product (business) Préférence alimentaire Original Article media_common.quotation_subject aliments crus Steaming 0404 agricultural biotechnology Sweetpotato Quality (business) Consumer behaviour amélioration génétique business.industry Patate douce Product profile Product testing Produit alimentaire Biotechnology Propriété organoleptique 040103 agronomy & agriculture 0401 agriculture forestry and fisheries processing business Food Science |
| Zdroj: | International Journal of Food Science and Technology International Journal of Food Science & Technology |
| Popis: | This study sought to understand user preferences of raw, boiled and steamed sweetpotato, a staple food in Uganda. A sequential methodology involving state of knowledge review, gendered food mapping, processing diagnosis and consumer testing was used in Lira and Kamwenge districts. Preferred raw sweetpotato characteristics, were large roots (≥ 3 cm diameter) with a sweet taste, smooth skin and hard texture, while mealiness, sweet taste and good sweetpotato smell were important attributes for boiled sweetpotato. Processors, mostly women, highlighted ease of peeling and sappiness of raw roots. There were gender differences in quality characteristic preferences and perceived importance. The released variety, NASPOT 8, had the highest overall liking in Kamwenge and was well‐liked in Lira. Penalty analysis of consumer data showed that sweetness and firmness were key drivers of overall liking. The results will support breeding programmes in meeting specific end‐user product profiles, selection criteria and uptake of new varieties. Summary This study sought to understand user preferences of raw, boiled and steamed sweetpotato, a staple food in Uganda. A sequential methodology involving state of knowledge review, gendered food mapping, processing diagnosis and consumer testing was used in Lira and Kamwenge districts. Preferred raw sweetpotato characteristics were large roots (≥ 3 cm diameter) with a sweet taste, smooth skin and hard texture, while mealiness, sweet taste and good sweetpotato smell were important attributes for boiled sweetpotato. Processors, mostly women, highlighted ease of peeling and sappiness of raw roots. There were gender differences in quality characteristic preferences and perceived importance. The released variety, NASPOT 8, had the highest overall liking in Kamwenge and was well liked in Lira. Penalty analysis of consumer data showed that sweetness and firmness were key drivers of overall liking. The results will support breeding programmes in meeting specific end‐user product profiles, selection criteria and uptake of new varieties. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|