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

Show simple item record Nakitto, Mariam Johanningsmeier, Suzanne D. Moyo, Mukani Bugaud, Christophe De Kock, Henrietta Letitia Dahdouh, Layal Forestier-Chiron, Nelly Ricci, Julien Khakasa, Elizabeth Ssali, Reuben T. Mestres, Christian Muzhingi, Tawanda 2023-04-04T10:40:44Z 2023-04-04T10:40:44Z 2022-10
dc.description.abstract Prioritizing 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.description.department Consumer Science en_US
dc.description.department Food Science en_US
dc.description.librarian hj2023 en_US
dc.description.sponsorship This article is based on research conducted from 2019 to 2021, under the RTBfoods project Breeding RTB products for end-user preferences (RTBfoods) through a grant OPP1178942, to the French Agricultural Research Center for International development (CIRAD), Montpellier, France, by the Bill and Melinda Gates Foundation (BMGF). This research was also funded by The Sweetpotato Genetic Advances and Innovative Seed Systems (SweetGAINS) with funding by BMFG to the International Potato Center (CIP), Lima Peru. en_US
dc.description.uri en_US
dc.identifier.citation Nakitto, M., Johanningsmeier, S.D., Moyo, M. et al. 2022, 'Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda', Food Quality and Preference, vol. 101, art. 104628, pp. 1-15, doi : 10.1016/j.foodqual.2022.104628. en_US
dc.identifier.issn 0950-3293
dc.identifier.other 10.1016/j.foodqual.2022.104628
dc.language.iso en en_US
dc.publisher Elsevier en_US
dc.rights © 2022 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY license ( en_US
dc.subject Descriptive sensory analysis en_US
dc.subject Sweetpotato lexicon en_US
dc.subject Sweetpotato breeding en_US
dc.subject Ipomoea batatas en_US
dc.subject Penalty analysis en_US
dc.subject Sweet potato en_US
dc.title Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda en_US
dc.type Article en_US

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