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

Autores
Sosa, Miriam; Garitta, Lorena Verónica; Elizagoyen, Eliana; Arce, Soledad; Budde, Claudio Olaf; Gabilondo, Julieta; Gugole Ottaviano, María Fernanda
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
Descripción
Background: This study aimed to evaluate the sensory acceptability of 4 sweet potato cultivars (Beauregard, Morada-INTA, Colorado-INTA and Arapey), considering two cooking 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 (HUT) was carried out. Each consumer received at home each sample in a bag containing 3 sweet potatoes and the evaluation form. The sensory acceptability of different characteristics of the samples was evaluated, before and after cooking. To inquire the reasons for consumption of each sample, the methodology Check All That Apply (CATA) were used. ─ Results: Of the 2 factors evaluated (city and cooking method), city had a significant influence when evaluating the samples. Participants of SP gave higher acceptability to Beauregard cultivar than 9DJ in most attributes. Colorado INTA had greater acceptability in some descriptors by the consumers of 9DJ. While Arapey and Morada INTA had greatest acceptability in 9DJ trial. In CATA results 9DJ consumers associated the Beauregard cultivar with negative phrases: It tastes weird and It has little flavor/tasteless and to lesser extent to The internal color is artificial and It breaks when cooking. While SP consumers characterized with negative phrases the Arapey and Morada INTA samples as: It changes color (brown) quickly, Its shape is not regular and When cooked, it has threads or fibers. ─ Conclusion: Consumer preferences provide opportunities for development or improvement of new cultivars. It would be interesting to extend this study to other regions and/or countries.
EEA San Pedro, INTA
Fil: Sosa, Miriam. Instituto Superior Experimental de Tecnología Alimentaria (ISETA). Departamento de Evaluación Sensorial de Alimentos; Argentina
Fil: Sosa, Miriam. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Garitta, Lorena Verónica. Instituto Superior Experimental de Tecnología Alimentaria (ISETA). Departamento de Evaluación Sensorial de Alimentos; Argentina
Fil: Garitta, Lorena Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Elizagoyen, Eliana. Instituto Superior Experimental de Tecnología Alimentaria (ISETA). Departamento de Evaluación Sensorial de Alimentos; Argentina
Fil: Elizagoyen, Eliana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Arce, Soledad. Instituto Superior Experimental de Tecnología Alimentaria (ISETA). Departamento de Evaluación Sensorial de Alimentos; Argentina
Fil: Arce, Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina
Fil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina
Fil: Gugole Ottaviano, María Fernanda. Instituto Superior Experimental de Tecnología Alimentaria (ISETA). Departamento de Evaluación Sensorial de Alimentos; Argentina
Fil: Gugole Ottaviano, María Fernanda. Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CICPBA); Argentina
Fuente
JSFA Reports : 1-26 (First published: 13 November 2023)
Materia
Batata
Ipomoea batatas
Consumidores
Participación de los Consumidores
Aceptabilidad
Encuestas al Consumidor
Variedades
Sweet Potatoes
Consumers
Consumer Participation
Acceptability
Consumer Surveys
Varieties
In Home Use Test
Beauregard [Sweet potato variety]
Morada INTA [Sweet potato Variety]
Colorado INTA [Sweet potato Variety]
Arapey [Sweet potato Variety]
Pruebas de Uso en el Hogar
Beauregard [Batata]
Morada INTA [Batata]
Colorado INTA [Batata]
Arapey [Batata]
Nivel de accesibilidad
acceso restringido
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
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spelling Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the citySosa, MiriamGaritta, Lorena VerónicaElizagoyen, ElianaArce, SoledadBudde, Claudio OlafGabilondo, JulietaGugole Ottaviano, María FernandaBatataIpomoea batatasConsumidoresParticipación de los ConsumidoresAceptabilidadEncuestas al ConsumidorVariedadesSweet PotatoesConsumersConsumer ParticipationAcceptabilityConsumer SurveysVarietiesIn Home Use TestBeauregard [Sweet potato variety]Morada INTA [Sweet potato Variety]Colorado INTA [Sweet potato Variety]Arapey [Sweet potato Variety]Pruebas de Uso en el HogarBeauregard [Batata]Morada INTA [Batata]Colorado INTA [Batata]Arapey [Batata]Background: This study aimed to evaluate the sensory acceptability of 4 sweet potato cultivars (Beauregard, Morada-INTA, Colorado-INTA and Arapey), considering two cooking 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 (HUT) was carried out. Each consumer received at home each sample in a bag containing 3 sweet potatoes and the evaluation form. The sensory acceptability of different characteristics of the samples was evaluated, before and after cooking. To inquire the reasons for consumption of each sample, the methodology Check All That Apply (CATA) were used. ─ Results: Of the 2 factors evaluated (city and cooking method), city had a significant influence when evaluating the samples. Participants of SP gave higher acceptability to Beauregard cultivar than 9DJ in most attributes. Colorado INTA had greater acceptability in some descriptors by the consumers of 9DJ. While Arapey and Morada INTA had greatest acceptability in 9DJ trial. In CATA results 9DJ consumers associated the Beauregard cultivar with negative phrases: It tastes weird and It has little flavor/tasteless and to lesser extent to The internal color is artificial and It breaks when cooking. While SP consumers characterized with negative phrases the Arapey and Morada INTA samples as: It changes color (brown) quickly, Its shape is not regular and When cooked, it has threads or fibers. ─ Conclusion: Consumer preferences provide opportunities for development or improvement of new cultivars. It would be interesting to extend this study to other regions and/or countries.EEA San Pedro, INTAFil: Sosa, Miriam. Instituto Superior Experimental de Tecnología Alimentaria (ISETA). Departamento de Evaluación Sensorial de Alimentos; ArgentinaFil: Sosa, Miriam. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Garitta, Lorena Verónica. Instituto Superior Experimental de Tecnología Alimentaria (ISETA). Departamento de Evaluación Sensorial de Alimentos; ArgentinaFil: Garitta, Lorena Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Elizagoyen, Eliana. Instituto Superior Experimental de Tecnología Alimentaria (ISETA). Departamento de Evaluación Sensorial de Alimentos; ArgentinaFil: Elizagoyen, Eliana. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Arce, Soledad. Instituto Superior Experimental de Tecnología Alimentaria (ISETA). Departamento de Evaluación Sensorial de Alimentos; ArgentinaFil: Arce, Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; ArgentinaFil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; ArgentinaFil: Gugole Ottaviano, María Fernanda. Instituto Superior Experimental de Tecnología Alimentaria (ISETA). Departamento de Evaluación Sensorial de Alimentos; ArgentinaFil: Gugole Ottaviano, María Fernanda. Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CICPBA); ArgentinaWileyinfo:eu-repo/date/embargoEnd/2024-11-292023-11-29T11:28:59Z2023-11-29T11:28:59Z2023-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/16054https://onlinelibrary.wiley.com/doi/10.1002/jsf2.166Sosa, M., Garitta, L., Elizagoyen, E., Arce, S., Budde, C., Gabilondo, J., & Gugole Ottaviano, F. (2023). Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city. JSFA Reports. https://doi.org/10.1002/jsf2.1662573-5098https://doi.org/10.1002/jsf2.166JSFA Reports : 1-26 (First published: 13 November 2023)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/2019-PE-E7-I517-001, Calidad nutricional y sensorial de alimentos y aptitud tecnológica de materia prima asociada a sistemas y territorios productivos con foco en las demandas del consumidorinfo:eu-repograntAgreement/INTA/2019-PE-E7-I148-001, Procesos y tecnologías sostenibles para el agregado de valor en las cadenas y regionesNueve de Julio .......... (inhabited place) (World, South America, Argentina, Buenos Aires)San Pedro .......... (inhabited place) (World, South America, Argentina, Buenos Aires)10198061136466info:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-04T09:50:06Zoai:localhost:20.500.12123/16054instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:50:06.328INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Batata
Ipomoea batatas
Consumidores
Participación de los Consumidores
Aceptabilidad
Encuestas al Consumidor
Variedades
Sweet Potatoes
Consumers
Consumer Participation
Acceptability
Consumer Surveys
Varieties
In Home Use Test
Beauregard [Sweet potato variety]
Morada INTA [Sweet potato Variety]
Colorado INTA [Sweet potato Variety]
Arapey [Sweet potato Variety]
Pruebas de Uso en el Hogar
Beauregard [Batata]
Morada INTA [Batata]
Colorado INTA [Batata]
Arapey [Batata]
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
Garitta, Lorena Verónica
Elizagoyen, Eliana
Arce, Soledad
Budde, Claudio Olaf
Gabilondo, Julieta
Gugole Ottaviano, María Fernanda
author Sosa, Miriam
author_facet Sosa, Miriam
Garitta, Lorena Verónica
Elizagoyen, Eliana
Arce, Soledad
Budde, Claudio Olaf
Gabilondo, Julieta
Gugole Ottaviano, María Fernanda
author_role author
author2 Garitta, Lorena Verónica
Elizagoyen, Eliana
Arce, Soledad
Budde, Claudio Olaf
Gabilondo, Julieta
Gugole Ottaviano, María Fernanda
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Batata
Ipomoea batatas
Consumidores
Participación de los Consumidores
Aceptabilidad
Encuestas al Consumidor
Variedades
Sweet Potatoes
Consumers
Consumer Participation
Acceptability
Consumer Surveys
Varieties
In Home Use Test
Beauregard [Sweet potato variety]
Morada INTA [Sweet potato Variety]
Colorado INTA [Sweet potato Variety]
Arapey [Sweet potato Variety]
Pruebas de Uso en el Hogar
Beauregard [Batata]
Morada INTA [Batata]
Colorado INTA [Batata]
Arapey [Batata]
topic Batata
Ipomoea batatas
Consumidores
Participación de los Consumidores
Aceptabilidad
Encuestas al Consumidor
Variedades
Sweet Potatoes
Consumers
Consumer Participation
Acceptability
Consumer Surveys
Varieties
In Home Use Test
Beauregard [Sweet potato variety]
Morada INTA [Sweet potato Variety]
Colorado INTA [Sweet potato Variety]
Arapey [Sweet potato Variety]
Pruebas de Uso en el Hogar
Beauregard [Batata]
Morada INTA [Batata]
Colorado INTA [Batata]
Arapey [Batata]
dc.description.none.fl_txt_mv Background: This study aimed to evaluate the sensory acceptability of 4 sweet potato cultivars (Beauregard, Morada-INTA, Colorado-INTA and Arapey), considering two cooking 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 (HUT) was carried out. Each consumer received at home each sample in a bag containing 3 sweet potatoes and the evaluation form. The sensory acceptability of different characteristics of the samples was evaluated, before and after cooking. To inquire the reasons for consumption of each sample, the methodology Check All That Apply (CATA) were used. ─ Results: Of the 2 factors evaluated (city and cooking method), city had a significant influence when evaluating the samples. Participants of SP gave higher acceptability to Beauregard cultivar than 9DJ in most attributes. Colorado INTA had greater acceptability in some descriptors by the consumers of 9DJ. While Arapey and Morada INTA had greatest acceptability in 9DJ trial. In CATA results 9DJ consumers associated the Beauregard cultivar with negative phrases: It tastes weird and It has little flavor/tasteless and to lesser extent to The internal color is artificial and It breaks when cooking. While SP consumers characterized with negative phrases the Arapey and Morada INTA samples as: It changes color (brown) quickly, Its shape is not regular and When cooked, it has threads or fibers. ─ Conclusion: Consumer preferences provide opportunities for development or improvement of new cultivars. It would be interesting to extend this study to other regions and/or countries.
EEA San Pedro, INTA
Fil: Sosa, Miriam. Instituto Superior Experimental de Tecnología Alimentaria (ISETA). Departamento de Evaluación Sensorial de Alimentos; Argentina
Fil: Sosa, Miriam. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Garitta, Lorena Verónica. Instituto Superior Experimental de Tecnología Alimentaria (ISETA). Departamento de Evaluación Sensorial de Alimentos; Argentina
Fil: Garitta, Lorena Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Elizagoyen, Eliana. Instituto Superior Experimental de Tecnología Alimentaria (ISETA). Departamento de Evaluación Sensorial de Alimentos; Argentina
Fil: Elizagoyen, Eliana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Arce, Soledad. Instituto Superior Experimental de Tecnología Alimentaria (ISETA). Departamento de Evaluación Sensorial de Alimentos; Argentina
Fil: Arce, Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Budde, Claudio Olaf. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina
Fil: Gabilondo, Julieta. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria San Pedro; Argentina
Fil: Gugole Ottaviano, María Fernanda. Instituto Superior Experimental de Tecnología Alimentaria (ISETA). Departamento de Evaluación Sensorial de Alimentos; Argentina
Fil: Gugole Ottaviano, María Fernanda. Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CICPBA); Argentina
description Background: This study aimed to evaluate the sensory acceptability of 4 sweet potato cultivars (Beauregard, Morada-INTA, Colorado-INTA and Arapey), considering two cooking 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 (HUT) was carried out. Each consumer received at home each sample in a bag containing 3 sweet potatoes and the evaluation form. The sensory acceptability of different characteristics of the samples was evaluated, before and after cooking. To inquire the reasons for consumption of each sample, the methodology Check All That Apply (CATA) were used. ─ Results: Of the 2 factors evaluated (city and cooking method), city had a significant influence when evaluating the samples. Participants of SP gave higher acceptability to Beauregard cultivar than 9DJ in most attributes. Colorado INTA had greater acceptability in some descriptors by the consumers of 9DJ. While Arapey and Morada INTA had greatest acceptability in 9DJ trial. In CATA results 9DJ consumers associated the Beauregard cultivar with negative phrases: It tastes weird and It has little flavor/tasteless and to lesser extent to The internal color is artificial and It breaks when cooking. While SP consumers characterized with negative phrases the Arapey and Morada INTA samples as: It changes color (brown) quickly, Its shape is not regular and When cooked, it has threads or fibers. ─ Conclusion: Consumer preferences provide opportunities for development or improvement of new cultivars. It would be interesting to extend this study to other regions and/or countries.
publishDate 2023
dc.date.none.fl_str_mv 2023-11-29T11:28:59Z
2023-11-29T11:28:59Z
2023-11
info:eu-repo/date/embargoEnd/2024-11-29
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/16054
https://onlinelibrary.wiley.com/doi/10.1002/jsf2.166
Sosa, M., Garitta, L., Elizagoyen, E., Arce, S., Budde, C., Gabilondo, J., & Gugole Ottaviano, F. (2023). Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city. JSFA Reports. https://doi.org/10.1002/jsf2.166
2573-5098
https://doi.org/10.1002/jsf2.166
url http://hdl.handle.net/20.500.12123/16054
https://onlinelibrary.wiley.com/doi/10.1002/jsf2.166
https://doi.org/10.1002/jsf2.166
identifier_str_mv Sosa, M., Garitta, L., Elizagoyen, E., Arce, S., Budde, C., Gabilondo, J., & Gugole Ottaviano, F. (2023). Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city. JSFA Reports. https://doi.org/10.1002/jsf2.166
2573-5098
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repograntAgreement/INTA/2019-PE-E7-I517-001, Calidad nutricional y sensorial de alimentos y aptitud tecnológica de materia prima asociada a sistemas y territorios productivos con foco en las demandas del consumidor
info:eu-repograntAgreement/INTA/2019-PE-E7-I148-001, Procesos y tecnologías sostenibles para el agregado de valor en las cadenas y regiones
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv restrictedAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.coverage.none.fl_str_mv Nueve de Julio .......... (inhabited place) (World, South America, Argentina, Buenos Aires)
San Pedro .......... (inhabited place) (World, South America, Argentina, Buenos Aires)
1019806
1136466
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv JSFA Reports : 1-26 (First published: 13 November 2023)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.623145

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