The use of sensory attributes, sugar content, instrumental data and consumer acceptability in selection of sweet potato varieties

Journal of the Science of Food and Agriculture

Volumn 93, Issue 7, 2013, Pages 1610-1619

  Laurie, Sunette M ^a   Faber, Mieke ^b   Calitz, Frikkie J ^a   Moelich, Erika I ^c   Muller, Nina ^c   Labuschagne, Maryke T ^d  

^a AGRICULTURAL RESEARCH COUNCIL   (South Africa)

^b SOUTH AFRICAN MEDICAL RESEARCH COUNCIL   (South Africa)

^c STELLENBOSCH UNIVERSITY   (South Africa)

^d UNIVERSITY OF THE FREE STATE   (South Africa)

Author keywords

Consumer acceptance; Instrumental analyses; Maltose content; Partial least squares regression; Principal component analysis; Sensory attributes; Sweet potato

Indexed keywords

MALTOSE; WATER;

ARTICLE; CHEMISTRY; CLASSIFICATION; COLOR; CONSUMER; DIET; FOOD PREFERENCE; FOOD QUALITY; HARDNESS; HUMAN; PLANT TUBER; REGRESSION ANALYSIS; SOUTH AFRICA; SPECIES DIFFERENCE; SUGAR INTAKE; SWEET POTATO; TASTE;

COLOR; CONSUMER SATISFACTION; DIET; DIETARY SUCROSE; FOOD PREFERENCES; FOOD QUALITY; HARDNESS; HUMANS; IPOMOEA BATATAS; LEAST-SQUARES ANALYSIS; MALTOSE; PLANT TUBERS; SOUTH AFRICA; SPECIES SPECIFICITY; TASTE; WATER;

IPOMOEA BATATAS;

EID: 84876316495     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5932     Document Type: Article

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