Physicochemical and sensory evaluation of sweet potato (Ipomoea batatas L.) restructured products produced in the Sinu Valley, Colombia

Abstract

The purpose of the food industry is to ensure the availability of safe and nutritious food ingredients for human consumption. Sweet potato is a crop with excellent industrialization possibilities for human food due to its important nutrient content. The objective of this study was to evaluate the effect of an alginate-calcium sulfatetripolyphosphate (PPTS) gelling system on the physicochemical and sensory characteristics of restructured sweet potato products. Fifteen formulations with varied concentrations of alginate, calcium sulfate, and PPTS were elaborated and subjected to a ordered-preference test. The physicochemical composition and color parameters of the preferred samples were determined, and the consumer acceptance, intention to purchase, and acceptability index (AI) were assessed. The preferred formulations (p 0.05) were F1, F6, F10, F11, and F14, and the gel formation was efficient at retaining water and preventing the restructured products from absorbing fat during frying. The restructured products with the highest water retention and lowest fat absorption were F11 (46.75%), F10 (44.53%), and F14 (43.29%). In the acceptance test, no differences (p ! 0.05) were found in the attributes softness, crunchiness, and sweet potato flavor. Formulations F6 and F14 obtained the highest acceptability index (AI), equal to or higher than 70%, indicating that they could represent viable alternatives for the industrial transformation of sweet potato for its possible commercialization.

Focus group and word association for evaluating consumer perception of microwave popcorn labels

“…The label of the natural flavor popcorn without salt had a significantly higher frequency of citations in the affective sensory aspect—positive (59.6%), descriptive sensory aspect (50.9%), affective memory of leisure/behavior (47.4%), and origin—positive/neutral aspect (45.6%) (Table 4). Crunchiness was the most cited word, as well as flavor, and it is the main sensory characteristic of popcorn that is considered by consumers (Paula et al, 2021), which is related to the expansion of the product (Song et al, 1991). Moreover, popcorn maintains links to family because it is the food used during leisure activities (Silva et al, 2016), leading consumers to associate this label with the places or situations in which they ate the popcorn.…”

Appropriate Post-Harvest Technologies for Biofortified Crops Pro Enhanced Utilization, Value Addition, and Micronutrient Retention

“…OFSP puree is an ingredient in many foods, including baby foods, casseroles, puddings, soups, pies, cakes, ice creams, breads, and other products [36,[67][68][69]. Sweet potato purees are also used in fruit/vegetable-based beverages and restructured products as well as commercial ones like jam, ketchup, flakes, and powders while various fermented food products have also been explored [36,[70][71][72][73][74].…”

Using machine learning for image-based analysis of sweetpotato root sensory attributes

“…During the sweetpotato breeding process, breeders assess different phenotypic traits, such as the sensory attributes, to decide which varieties to progress to the next stage along the breeding cycle [5] , [6] . Sensory attributes such as taste, smell, flavour and appearances like and texture, are important for consumer acceptability [7] , [8] , [9] , [10] . These refer to characteristics of an agricultural product such as food that can be perceived through senses [11] .…”

“…Therefore, sensory attributes must be accurately measured during the breeding process. Sensory profiling of sweetpotato involves trained persons who rate sweetpotato samples for several defined sensory attributes [8] , [11] , [18] . In Uganda, food scientists have developed a lexicon and protocols for conducting descriptive sensory analysis of sweetpotato samples in a breeding program [16] .…”