Boiled yam end‐user preferences and implications for trait evaluation,International Journal of Food Science & Technology

当前位置： X-MOL 学术 › Int. J. Food Sci. Tech. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Boiled yam end‐user preferences and implications for trait evaluation
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-07-06 , DOI: 10.1111/ijfs.14707
Laurenda Honfozo ₁ , Laurent Adinsi ₁ , Alexandre Bouniol _{2,

3} , Sounkoura Adetonah ₄ , Lora Forsythe ₅ , Ulrich Kleih ₅ , Joseph D Hounhouigan ₁ , Geneviève Fliedel _{3,

6} , Noël H Akissoe ₁

Affiliation

This study aimed to establish the quality characteristics of raw and boiled yam by involving stakeholders along the food chain using a methodology that includes a state of knowledge review, focus group discussion and individual interviews, participatory processing diagnosis with processors and consumer testing. Predictive characteristics of yam for producing a high‐ and low‐quality boiled yam were related to morphological or physicochemical characteristics: peeled yam discoloration and mucilage content being negatively appreciated while the ease of peeling, viscous state of cooking water and the ease of breaking yam into pieces positively valued. High‐quality boiled yam should be white or yellowish, sticky to the fingers, nonfibrous, easy to chew, crumbly/friable, with a sweet taste and a good smell. The overall liking of boiled yam is greatly penalised by a too dark colour, hard to the touch, no sweet taste and no friability while eating.

中文翻译：

煮山药最终用户的偏好及其对性状评估的影响

本研究旨在通过让食物链上的利益相关者参与，使用包括知识状况审查、焦点小组讨论和个人访谈、加工者参与式加工诊断和消费者测试的方法来确定生山药和煮山药的质量特征。山药生产高品质和低品质煮山药的预测特征与形态或理化特征有关：去皮山药变色和粘液含量被负面评价，而去皮的容易程度、煮水的粘性状态和山药破碎的容易程度作品受到积极评价。优质的煮山药应呈白色或淡黄色，粘手指，无纤维，易咀嚼，脆，味甜，气味香。煮山药的总体喜好受到很大影响，因为颜色太深，摸起来很硬，味道不甜，吃时没有脆性。

更新日期：2020-07-06

点击分享查看原文

点击收藏

公开下载

阅读更多本刊最新论文