Abstract
BACKGROUND: As eating quality is important for adoption of new varieties, nine orange-fleshed and three cream-fleshed sweet potato varieties were assessed for sensory characteristics, dry mass and free sugar content, instrumental texture and colour and consumer acceptability (n = 216) in a peri-urban South African setting. RESULTS: Cream-fleshed varieties were higher in yellow-green colour and sweet potato-like flavour and lower in graininess. Orange-fleshed varieties were higher in pumpkin-like flavour, orange colour, discolouration and sucrose content. Partial least squares regression analysis showed that the most accepted varieties (Impilo, Excel, Resisto, 2001_5_2, Serolane, W-119 and Monate) were associated with sweet flavour, dry mass and maltose content, while the least accepted varieties (Beauregard, Khano and 1999_1_7) were associated with wateriness. Pearson correlation analysis highlighted correlations of sensory attributes yellow and orange with instrumental colour measurements (colour a* and colour b*), instrumental firmness with sensory firmness, dry mass with sensory wateriness, and maltose content with sensory sweet and sweet potato-like flavour. The varieties were clustered into three groups. Consumer acceptability for eating quality correlated with maltose content, dry mass and sweet flavour. CONCLUSION: Chemical and instrumental measurements were identified to evaluate key attributes and will be useful in the intermediate phases of sweet potato varietal development.
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Claims 13
Claim · model-written summary
Cream-fleshed varieties had more yellow-green colour and sweet potato-like flavour.
- Taxon
- sweet potato
_Flower.jpg?width=60)
Ipomoea batatast0 - Material
- Cream-fleshed varietiese0
- Outcome
- yellow-green colour and sweet potato-like flavoure0
- Direction
- highere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Flower.jpg?width=500)
Verbatim
e0“Cream-fleshed varieties were higher in yellow-green colour and sweet potato-like flavour and lower in graininess”
t0“sweet potato”
Claim · model-written summary
Cream-fleshed varieties had less graininess.
- Taxon
- sweet potatoIpomoea batatast0
- Material
- Cream-fleshed varietiese0
- Outcome
- graininesse0
- Direction
- lowere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cream-fleshed varieties were higher in yellow-green colour and sweet potato-like flavour and lower in graininess”
t0“sweet potato”
Claim · model-written summary
Orange-fleshed varieties had more pumpkin-like flavour, orange colour and discolouration.
- Taxon
- sweet potatoIpomoea batatast0
- Material
- Orange-fleshed varietiese0
- Outcome
- pumpkin-like flavour, orange colour, discolouratione0
- Direction
- highere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Orange-fleshed varieties were higher in pumpkin-like flavour, orange colour, discolouration and sucrose content”
t0“sweet potato”
Claim · model-written summary
Orange-fleshed varieties had higher sucrose content.
- Taxon
- sweet potatoIpomoea batatast0
- Material
- Orange-fleshed varietiese0
- Outcome
- sucrose contente0
- Direction
- highere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Orange-fleshed varieties were higher in pumpkin-like flavour, orange colour, discolouration and sucrose content”
t0“sweet potato”
Claim · model-written summary
The most accepted varieties were associated with sweet flavour, dry mass and maltose content.
- Taxon
- sweet potatoIpomoea batatast0
- Material
- Impilo, Excel, Resisto, 2001_5_2, Serolane, W-119 and Monatee0
- Outcome
- most accepted varietiese0
- Qualifier
- sweet flavour, dry mass and maltose contente0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the most accepted varieties (Impilo, Excel, Resisto, 2001_5_2, Serolane, W-119 and Monate) were associated with sweet flavour, dry mass and maltose content”
t0“sweet potato”
Claim · model-written summary
The least accepted varieties were associated with wateriness.
- Taxon
- sweet potatoIpomoea batatast0
- Material
- Beauregard, Khano and 1999_1_7e0
- Outcome
- least accepted varietiese0
- Qualifier
- waterinesse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the least accepted varieties (Beauregard, Khano and 1999_1_7) were associated with wateriness”
t0“sweet potato”
Claim · model-written summary
Sensory yellow and orange correlated with instrument colour measures.
- Taxon
- sweet potatoIpomoea batatast0
- Outcome
- sensory attributes yellow and orangee0
- Comparator
- instrumental colour measurements (colour a* and colour b*)e0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“correlations of sensory attributes yellow and orange with instrumental colour measurements (colour a* and colour b*)”
t0“sweet potato”
Claim · model-written summary
Instrumental firmness correlated with sensory firmness.
- Taxon
- sweet potatoIpomoea batatast0
- Outcome
- instrumental firmnesse0
- Comparator
- sensory firmnesse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“instrumental firmness with sensory firmness”
t0“sweet potato”
Claim · model-written summary
Dry mass correlated with sensory wateriness.
- Taxon
- sweet potatoIpomoea batatast0
- Outcome
- dry masse0
- Comparator
- sensory waterinesse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“dry mass with sensory wateriness”
t0“sweet potato”
Claim · model-written summary
Maltose content correlated with sensory sweet and sweet potato-like flavour.
- Taxon
- sweet potatoIpomoea batatast0
- Outcome
- maltose contente0
- Comparator
- sensory sweet and sweet potato-like flavoure0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“maltose content with sensory sweet and sweet potato-like flavour”
t0“sweet potato”
Claim · model-written summary
Varieties clustered into three groups.
- Taxon
- sweet potatoIpomoea batatast0
- Outcome
- clustered into three groupse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The varieties were clustered into three groups”
t0“sweet potato”
Claim · model-written summary
Consumer acceptability correlated with maltose content, dry mass and sweet flavour.
- Taxon
- sweet potatoIpomoea batatast0
- Outcome
- Consumer acceptability for eating qualitye0
- Comparator
- maltose content, dry mass and sweet flavoure0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Consumer acceptability for eating quality correlated with maltose content, dry mass and sweet flavour”
t0“sweet potato”
Claim · model-written summary
Chemical and instrumental measurements were identified as useful for varietal development.
- Taxon
- sweet potatoIpomoea batatase0
- Outcome
- evaluate key attributese0
- Qualifier
- intermediate phases of sweet potato varietal developmente0
Not reportedComparatorValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Chemical and instrumental measurements were identified to evaluate key attributes and will be useful in the intermediate phases of sweet potato varietal development”