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|Title:||Kendall`s concordance analysis of sensory descriptors influencing consumer preference for sweet potatoes in Ghana|
Nutsugah, S. K.
Wiredu, A. N.
Johnson, P. N. T.
|Keywords:||Sweet potatoes;Cultivar;Colour;Texture;Taste preference|
|Publisher:||Academic Journals Inc|
|Citation:||American Journal of Food Technology, 7 (3), 142-150|
|Abstract:||Sweet potato is an important crop in the Upper East Region of Ghana due to its adaptive ability on poor quality soils. It is a predominant snack and lunch for children during the peak harvest period, around October-February. This study assessed the influence of some sensory descriptors, with emphasis on the emerging influence of colour, on consumer taste preference. Boiled and fried samples of 7 cultivars were assessed by 57 taste panelists using a five-point hedonic score for taste, colour, flavour, texture, mouth-feel and overall acceptability. A further questionnaire on consumers` first-choice preference and reasons for preference was administered. Kendall`s concordance analysis was performed to test the null hypothesis of independence between variables. Critical descriptors influencing consumer preference were orange-flesh (20.8%), mild flavour (20.8%), soft texture (20.8%) and hard texture (16.7%). Up to 24.1 and and 21.8% of data variation when boiled and 24.2 and 28.5% when fried were associated with sweetness and soft texture, respectively. Cinkase-Abiaga showed distinct orange-fleshed colour score (3.9) followed by Cinkanse-Naabug (3.3) whiles the other varieties recorded a near white colour (1.3-1.4). Overall scores for preference(%) were Purupuru (12.8), Obare-red (15.8), Obare-white (10.5), Kuffour (8.8), Cinkanse (12.3), Cinkanse-Abiaga (31.6) and Cinkanse-Naabug (8.8). Kendall`s concordance coefficients showed this order of preference: Cinkanse-Abiaga (5.9), Purupuru (4.74), Kuffour (4.68), Obare-white (4.6), Obare-red (4.2), Cinkanse-Naabug (2.5). Sensory descriptors of the most preferred varieties (Cinkanse-Abiaga and Purupuru) were starchy-soft texture requiring little chewing, strong flavour and good mouth-feel. Thus, orange-fleshed cultivars which combine these attributes would be appealing to consumers of wide diversities|
|Journal Name:||American Journal of Food Technology|
|Appears in Collections:||Food Research Institute|
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