Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city

Autores
Sosa, Miriam Patricia; Garitta, Lorena Garitta; Elizagoyen, Eliana Soledad; Arce, María Soledad; Budde, C.; Gabilondo, Julieta; Gugole Ottaviano, Maria Fernanda
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This study aimed to evaluate the sensory acceptability of four sweet potatocultivars (Beauregard, Morada-INTA, Colorado-INTA, and Arapey), considering twocooking methods: boiled and baked; and two cities, 9 de Julio (9DJ) and San Pedro (SP),of Buenos Aires province. 120 women were recruited in each city. A home use test wascarried out. Each consumer received at home each sample in a bag containing threesweet potatoes and the evaluation form. The sensory acceptability of different characteristicsof the samples was evaluated, before and after cooking. To inquire the reasonsfor consumption of each sample, the methodology check all that apply (CATA) was used.Results: Of the two factors evaluated (city and cooking method), city had a significant influencewhen evaluating the samples. Participants of SP gave higher acceptability to Beauregardcultivar than 9DJ in most attributes. Colorado INTA had greater acceptability in somedescriptors by the consumers of 9DJ. While Arapey and Morada INTA had the greatestacceptability in 9DJ trial. In CATA results 9DJ consumers associated the Beauregard cultivarwith negative phrases: It tastes weird and It has little flavor/tasteless and to a lesser extent toThe internal color is artificial and It breaks when cooking. While SP consumers characterizedwith negative phrases the Arapey and Morada INTA samples as follows: It changes color(brown) quickly, Its shape is not regular and When cooked, it has threads or fibers.Conclusion: Consumer preferences provide opportunities for the development orimprovement of new cultivars. It would be interesting to extend this study to otherregions and/or countries.
Fil: Sosa, Miriam Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina
Fil: Garitta, Lorena Garitta. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina
Fil: Elizagoyen, Eliana Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina
Fil: Arce, María Soledad. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina
Fil: Budde, C.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Norte. Estación Experimental Agropecuaria San Pedro; Argentina
Fil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Norte. Estación Experimental Agropecuaria San Pedro; Argentina
Fil: Gugole Ottaviano, Maria Fernanda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina
Materia
Consumers
Cultivars
Home use test
Penalty
Sweet potatoes
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/229482
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/229482
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the citySosa, Miriam PatriciaGaritta, Lorena GarittaElizagoyen, Eliana SoledadArce, María SoledadBudde, C.Gabilondo, JulietaGugole Ottaviano, Maria FernandaConsumersCultivarsHome use testPenaltySweet potatoeshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This study aimed to evaluate the sensory acceptability of four sweet potatocultivars (Beauregard, Morada-INTA, Colorado-INTA, and Arapey), considering twocooking methods: boiled and baked; and two cities, 9 de Julio (9DJ) and San Pedro (SP),of Buenos Aires province. 120 women were recruited in each city. A home use test wascarried out. Each consumer received at home each sample in a bag containing threesweet potatoes and the evaluation form. The sensory acceptability of different characteristicsof the samples was evaluated, before and after cooking. To inquire the reasonsfor consumption of each sample, the methodology check all that apply (CATA) was used.Results: Of the two factors evaluated (city and cooking method), city had a significant influencewhen evaluating the samples. Participants of SP gave higher acceptability to Beauregardcultivar than 9DJ in most attributes. Colorado INTA had greater acceptability in somedescriptors by the consumers of 9DJ. While Arapey and Morada INTA had the greatestacceptability in 9DJ trial. In CATA results 9DJ consumers associated the Beauregard cultivarwith negative phrases: It tastes weird and It has little flavor/tasteless and to a lesser extent toThe internal color is artificial and It breaks when cooking. While SP consumers characterizedwith negative phrases the Arapey and Morada INTA samples as follows: It changes color(brown) quickly, Its shape is not regular and When cooked, it has threads or fibers.Conclusion: Consumer preferences provide opportunities for the development orimprovement of new cultivars. It would be interesting to extend this study to otherregions and/or countries.Fil: Sosa, Miriam Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; ArgentinaFil: Garitta, Lorena Garitta. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; ArgentinaFil: Elizagoyen, Eliana Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; ArgentinaFil: Arce, María Soledad. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; ArgentinaFil: Budde, C.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Norte. Estación Experimental Agropecuaria San Pedro; ArgentinaFil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Norte. Estación Experimental Agropecuaria San Pedro; ArgentinaFil: Gugole Ottaviano, Maria Fernanda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; ArgentinaJohn Wiley & Sons2023-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/229482Sosa, Miriam Patricia; Garitta, Lorena Garitta; Elizagoyen, Eliana Soledad; Arce, María Soledad; Budde, C.; et al.; Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city; John Wiley & Sons; JSFA Reports; 4; 1; 5-2023; 39-482573-5098CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.166info:eu-repo/semantics/altIdentifier/doi/ 10.1002/jsf2.166info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:08:27Zoai:ri.conicet.gov.ar:11336/229482instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:08:28.647CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city
title Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city
spellingShingle Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city
Sosa, Miriam Patricia
Consumers
Cultivars
Home use test
Penalty
Sweet potatoes
title_short Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city
title_full Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city
title_fullStr Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city
title_full_unstemmed Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city
title_sort Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city
dc.creator.none.fl_str_mv Sosa, Miriam Patricia
Garitta, Lorena Garitta
Elizagoyen, Eliana Soledad
Arce, María Soledad
Budde, C.
Gabilondo, Julieta
Gugole Ottaviano, Maria Fernanda
author Sosa, Miriam Patricia
author_facet Sosa, Miriam Patricia
Garitta, Lorena Garitta
Elizagoyen, Eliana Soledad
Arce, María Soledad
Budde, C.
Gabilondo, Julieta
Gugole Ottaviano, Maria Fernanda
author_role author
author2 Garitta, Lorena Garitta
Elizagoyen, Eliana Soledad
Arce, María Soledad
Budde, C.
Gabilondo, Julieta
Gugole Ottaviano, Maria Fernanda
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Consumers
Cultivars
Home use test
Penalty
Sweet potatoes
topic Consumers
Cultivars
Home use test
Penalty
Sweet potatoes
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This study aimed to evaluate the sensory acceptability of four sweet potatocultivars (Beauregard, Morada-INTA, Colorado-INTA, and Arapey), considering twocooking methods: boiled and baked; and two cities, 9 de Julio (9DJ) and San Pedro (SP),of Buenos Aires province. 120 women were recruited in each city. A home use test wascarried out. Each consumer received at home each sample in a bag containing threesweet potatoes and the evaluation form. The sensory acceptability of different characteristicsof the samples was evaluated, before and after cooking. To inquire the reasonsfor consumption of each sample, the methodology check all that apply (CATA) was used.Results: Of the two factors evaluated (city and cooking method), city had a significant influencewhen evaluating the samples. Participants of SP gave higher acceptability to Beauregardcultivar than 9DJ in most attributes. Colorado INTA had greater acceptability in somedescriptors by the consumers of 9DJ. While Arapey and Morada INTA had the greatestacceptability in 9DJ trial. In CATA results 9DJ consumers associated the Beauregard cultivarwith negative phrases: It tastes weird and It has little flavor/tasteless and to a lesser extent toThe internal color is artificial and It breaks when cooking. While SP consumers characterizedwith negative phrases the Arapey and Morada INTA samples as follows: It changes color(brown) quickly, Its shape is not regular and When cooked, it has threads or fibers.Conclusion: Consumer preferences provide opportunities for the development orimprovement of new cultivars. It would be interesting to extend this study to otherregions and/or countries.
Fil: Sosa, Miriam Patricia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina
Fil: Garitta, Lorena Garitta. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina
Fil: Elizagoyen, Eliana Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina
Fil: Arce, María Soledad. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina
Fil: Budde, C.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Norte. Estación Experimental Agropecuaria San Pedro; Argentina
Fil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Norte. Estación Experimental Agropecuaria San Pedro; Argentina
Fil: Gugole Ottaviano, Maria Fernanda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas; Argentina. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria. Departamento de Evaluación Sensorial de Alimentos; Argentina
description This study aimed to evaluate the sensory acceptability of four sweet potatocultivars (Beauregard, Morada-INTA, Colorado-INTA, and Arapey), considering twocooking methods: boiled and baked; and two cities, 9 de Julio (9DJ) and San Pedro (SP),of Buenos Aires province. 120 women were recruited in each city. A home use test wascarried out. Each consumer received at home each sample in a bag containing threesweet potatoes and the evaluation form. The sensory acceptability of different characteristicsof the samples was evaluated, before and after cooking. To inquire the reasonsfor consumption of each sample, the methodology check all that apply (CATA) was used.Results: Of the two factors evaluated (city and cooking method), city had a significant influencewhen evaluating the samples. Participants of SP gave higher acceptability to Beauregardcultivar than 9DJ in most attributes. Colorado INTA had greater acceptability in somedescriptors by the consumers of 9DJ. While Arapey and Morada INTA had the greatestacceptability in 9DJ trial. In CATA results 9DJ consumers associated the Beauregard cultivarwith negative phrases: It tastes weird and It has little flavor/tasteless and to a lesser extent toThe internal color is artificial and It breaks when cooking. While SP consumers characterizedwith negative phrases the Arapey and Morada INTA samples as follows: It changes color(brown) quickly, Its shape is not regular and When cooked, it has threads or fibers.Conclusion: Consumer preferences provide opportunities for the development orimprovement of new cultivars. It would be interesting to extend this study to otherregions and/or countries.
publishDate 2023
dc.date.none.fl_str_mv 2023-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/229482
Sosa, Miriam Patricia; Garitta, Lorena Garitta; Elizagoyen, Eliana Soledad; Arce, María Soledad; Budde, C.; et al.; Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city; John Wiley & Sons; JSFA Reports; 4; 1; 5-2023; 39-48
2573-5098
CONICET Digital
CONICET
url http://hdl.handle.net/11336/229482
identifier_str_mv Sosa, Miriam Patricia; Garitta, Lorena Garitta; Elizagoyen, Eliana Soledad; Arce, María Soledad; Budde, C.; et al.; Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city; John Wiley & Sons; JSFA Reports; 4; 1; 5-2023; 39-48
2573-5098
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.166
info:eu-repo/semantics/altIdentifier/doi/ 10.1002/jsf2.166
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv John Wiley & Sons
publisher.none.fl_str_mv John Wiley & Sons
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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