Browsing by Author "Laurent Adinsi"

Now showing 1 - 2 of 2

Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users
(Journal of the Science of Food and Agriculture, 2023-06-13) Aurélie Bechoff; Laurent Adinsi; Gérard Ngoh Newilah; Mariam Nakitto; Zoé Deuscher; Reuben Ssali; Ugo Chijioke; Elizabeth Khakasa; Kephas Nowakunda; Alexandre Bouniol; Dominique Dufour; Christophe Bugaud
BACKGROUND: The assessment of user acceptability in relation to crop quality traits should be a full part of breeding selection programs. Our methodology is based on a combination of sensory approaches aiming to evaluate the sensory characteristics and user acceptability of root, tuber and banana (RTB) varieties. RESULTS: The four-stepped approach links sensory characteristics to physicochemical properties and end-user acceptance. It starts with the development of key quality traits using qualitative approaches (surveys and ranking) and it applies a range of sensory tests such as Quantitative Descriptive Analysis with a trained panel, Check-All-That-apply, nine-point hedonic scale and Just-About-Right with consumers. Results obtained on the same samples from the consumer acceptance, sensory testing and physicochemical testing are combined to explore correlations and develop acceptability thresholds. CONCLUSION: A combined qualitative and quantitative approach involving different sensory techniques is necessary to capture sensory acceptance of products from new RTB clones. Some sensory traits can be correlated with physicochemical characteristics and could be evaluated using laboratory instruments (e.g. texture). Other traits (e.g. aroma and mealiness) are more difficult to predict, and the use of a sensory panel is still necessary. For these latter traits, more advanced physicochemical methods that could accelerate the breeding selection through high throughput phenotyping are still to be developed.
Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products
(Journal of The Science of Food and Agriculture, 2023-11-29) Oluwatoyin Ayetigbo; Santiago Arufe; Antonin Kouassi; Laurent Adinsi; Michael Adesokan; Andres Escobar; Luis Fernando Delgado; Abiola Tanimola; Oluyinka Oroniran; Cédric Kendine Vepowo; Mariam Nakitto; Elizabeth Khakasa; Ugo Chijioke; Kephas Nowakunda; Gérard Ngoh Newilah; Bolanle Otegbayo; Noel Akissoe; Mathieu Lechaudel; Thierry Tran; Emmanuel Oladeji Alamu; Busie Maziya-Dixon; Christian Mestres; Dominique Dufour
Roots, tubers and bananas (RTBs) contribute immensely to food security and livelihoods in sub-Saharan Africa, Asia and Latin America. The adoption of RTB genotypes in these regions relies on the interplay among agronomic traits, ease of processing and consumer preference. In breeding RTBs, until recently little attention was accorded key textural traits preferred by consumers. Moreover, a lack of standard, discriminant, repeatable protocols that can be used to measure the textural traits deter linkages between breeding better RTB genotypes and end user/consumer preferences. RTB products texture – that is, behaviour of RTB food products under unique deformations, such as disintegration and the flow of a food under force – is a critical component of these preferences. The preferences consumers have for certain product texture can be evaluated from expert sensory panel and consumer surveys, which are useful tools in setting thresholds for textural traits, and inform breeders on what to improve in the quality of RTBs. Textural characterization of RTBs under standard operating procedures (SOPs) is important in ensuring the standardization of texture measurement conditions, predictability of textural quality of RTBs, and ultimately definition of RTB food product profiles. This paper reviews current SOPs for the textural characterization of RTBs, including their various associated methods, parameters, challenges and merits. Case studies of texture characterized during development of SOPs and evaluation of texture of RTB populations are discussed, together with insights into key textural attributes and correlations between instrumental, sensory and consumer assessment of texture unique to various RTB food products. Hardness was considered a universal key textural attribute to discriminate RTBs. The review should provide adequate insight into texture of RTB food products and critical factors in their measurement. It aims to promote inclusion of texture in breeding pipelines by investigating which textural traits are prioritized by consumers, particularly since the inclusion of textural traits has recently gained prominence by breeders in improving RTBs.