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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/229482
Ver los metadatos del registro completo
id |
CONICETDig_70b6f82fa29ddf8b1136eae381291856 |
---|---|
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 Técnicas2025-09-29T09:40:03Zoai: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:34982025-09-29 09:40:03.368CONICET 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 |
_version_ |
1844613267000918016 |
score |
13.070432 |