Selection Criteria for Eating Quality in Steamed Sweet Potato Roots1

Villareal, R. L.; Tsou, S.C.S.; Lai, S. H.; Chiu, S. L.

doi:10.21273/jashs.104.1.31

Cited by 5 publications

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“…We can do justice to this important factor only if we can fully and intelligently interpret the results of objec tive and/or sensory quality evaluations. We must keep in mind that human perceptions of quality are influenced by chemical, physical, physiological, psychological, and even sociological factors (2,15,19). Because of the complexities that govern quality, the tempta tion of oversimplification is great.…”

Section: Discussionmentioning

confidence: 99%

Interpretation Of Quality Evaluations Of Horticultural Crops

Lipton¹

1980

horts

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Section: Discussionmentioning

confidence: 99%

Interpretation Of Quality Evaluations Of Horticultural Crops

Lipton¹

1980

horts

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EFFECT OF COOKING METHOD ON THE AROMA CONSTITUENTS OF SWEET POTATOES [IPOMOEA BATATAS (L.) LAM.]

Wang

Kays

2001

Journal of Food Quality

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To better understand the factors controlling the flavor of horticultural products, the effect of method of cooking on the volatile flavor of sweet potatoes was assessed. Volatile extracts *om sweet potatoes cooked by baking, boiling, and microwaving were studied by GC, GC-MS and GC olfactory assessment. GColfactory analysis identtified 37 compounds that were odor-active, 36 of which were identtjied. Compared with conventional baking, boiling and microwaving yielded only 54.26% and 6.43% of the relative total yield of aroma-active compounds, respectively. From aroma extract dilution analysis, four compounds contributed to the aroma *om each cooking method. In addition, cooking method specific aroma contributing compounds accounted for the unique aroma of each of the cooked products. Thus the flavor of cooked sweet potatoes is dependent upon the method of cooking both on a sensory and chemical level.

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Development of a Sensory Texture Profile of Cooked Potatoes by Multivariate Data Analysis

Thybo¹,

Martens

1998

Journal of Texture Studies

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A sensory texture profile of cooked potatoes (Solanum tuberosum) was developed through two training periods in 1995 and 1997. Training time necessary to obtain a reliable sensory panel in assessing texture attributes was studied by the use of univariate and multivariate data analysis. The panel was interviewed and introduced to the Texture Profile Method. A list of texture attributes, ranging from non oral terms to terms evaluated after the first bite and the following mastications, was developed resulting in 14 texture attributes, Analysis of variance (ANOVA), discriminant partial least squares regression (DPLSR) and principal component analysis (PCA) was used to reduce the texture profile to 8 reliable sensory attributes covering the geometrical (reflection, mealiness, graininess), mechanical (firmness, hardness, springiness chewiness) and moistness characteristics. These variables explained 89% and 86% of the total variance in 1995 and 1997, respectively. Relevant criteria for studying panel performance are discussed. Training for more than one day did not significantly improve panel performance. Geometrical attributes as well as moistness were found easier to evaluate than the mechanical attributes.

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Selection Criteria for Eating Quality in Steamed Sweet Potato Roots1

Cited by 5 publications

References 0 publications

Interpretation Of Quality Evaluations Of Horticultural Crops

Interpretation Of Quality Evaluations Of Horticultural Crops

EFFECT OF COOKING METHOD ON THE AROMA CONSTITUENTS OF SWEET POTATOES [IPOMOEA BATATAS (L.) LAM.]

Development of a Sensory Texture Profile of Cooked Potatoes by Multivariate Data Analysis

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