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Article

Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties.

Journal of the science of food and agriculture - 1 Jun 2024

Iragaba Paula, Adinsi Laurent, Delgado Luis Fernando, Nanyonjo Ann Ritah, Nuwamanya Ephraim, Wembabazi Enoch, Kanaabi Michael, Honfozo Laurenda, Hotegni Francis, Djibril-Moussa Imayath, Londoño Luis Fernando, Bugaud Christophe, Dufour Dominique, Kawuki Robert Sezi, Akissoé Noël, Tran Thierry

Abstract excerpt

BACKGROUND: Consumers of boiled cassava in Africa, Latin America and Asia use specific preference criteria to evaluate its cooking quality, in terms of texture, colour and taste. To improve adoption rates of improved cassava varieties intended for consumption after boiling, these preference criteria need to be determined, quantified and integrated as post-harvest quality traits in the target product profile of...

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PMID: 38319871
DOI: 10.1002/jsfa.13363

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