EMKCSV3I

2692

6 janvier 2021 16:24

6 janvier 2021 16:24

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 toward nontraditional cultivars.

None

• AB - Spécifique
• FREDO alimentation animale
• FREDO qualité des produits
• FREDO étude des variétés
• GEO Etats-Unis
• composition nutritionnelle
• patate douce
• sensorial analysis

• aroma
• brix
• color attribute
• consumer acceptance
• ipomea batatas
• quality
• taste
• texture

International Journal of Vegetable Science

23

536-551

November 2, 2017

2 novembre 2017

10.1080/19315260.2017.1346029 Le DOI est une URL unique de référencement d'une publication. Il est donc plus fiable et permanent qu'une URL classique

1931-5260 L’ISSN est un code de 8 chiffres servant à identifier les journaux, revues, magazines, périodiques de toute nature et sur tous supports, papier comme électronique.