Sensory characterization of the perceived quality of East African highland cooking bananas (matooke)
BACKGROUND It has recently become increasingly evident that banana projects in Uganda need to consider consumer preferences as part of the breeding process to increase the acceptability of new cultivars. A trained panel used quantitative descriptive analysis (QDA) as a tool to assess the sensory cha...
| Autores principales: | , , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2024
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/132750 |
| _version_ | 1855536982920265728 |
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| author | Khakasa, E. Muyanja, C. Mugabi, R. Bugaud, C. Forestier-Chiron, N. Uwimana, Brigitte Arinaitwe, I.K. Nowakunda, K. |
| author_browse | Arinaitwe, I.K. Bugaud, C. Forestier-Chiron, N. Khakasa, E. Mugabi, R. Muyanja, C. Nowakunda, K. Uwimana, Brigitte |
| author_facet | Khakasa, E. Muyanja, C. Mugabi, R. Bugaud, C. Forestier-Chiron, N. Uwimana, Brigitte Arinaitwe, I.K. Nowakunda, K. |
| author_sort | Khakasa, E. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | BACKGROUND
It has recently become increasingly evident that banana projects in Uganda need to consider consumer preferences as part of the breeding process to increase the acceptability of new cultivars. A trained panel used quantitative descriptive analysis (QDA) as a tool to assess the sensory characteristics of 32 cooking bananas (matooke). The aim was to investigate which sensory characteristics best describe matooke.
RESULTS
Fourteen descriptors were generated. The preferred attributes of matooke were high-intensity yellow color, homogeneous distribution of yellow color, good matooke aroma, highly moldable by touch, moist and smooth in the mouth. Analysis of variance revealed significant differences in the yellowness, homogeneity of color, firmness, moistness, smoothness, matooke aroma, hardness, and moldability across the genotypes (P < 0.05). Principal component analysis (PCA) showed strong positive correlations between yellowness and homogeneity of the color (R = 0.92). Smoothness in the mouth and moldability by touch were strongly and positively correlated (R = 0.88). Firmness in the mouth was well predicted by hardness to touch (R2 = 0.85). The matooke samples were ranked into two sensory clusters by agglomerative hierarchical clustering (AHC).
CONCLUSION
The study showed attribute terms that could be used to describe matooke and also revealed that QDA may be used as a tool during the assessment and selection of new cooking banana hybrids to identify relevant sensory attributes because of its ability to discriminate among the banana hybrids. |
| format | Journal Article |
| id | CGSpace132750 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1327502025-11-11T10:43:40Z Sensory characterization of the perceived quality of East African highland cooking bananas (matooke) Khakasa, E. Muyanja, C. Mugabi, R. Bugaud, C. Forestier-Chiron, N. Uwimana, Brigitte Arinaitwe, I.K. Nowakunda, K. sensory bananas hybrids breeding food security uganda BACKGROUND It has recently become increasingly evident that banana projects in Uganda need to consider consumer preferences as part of the breeding process to increase the acceptability of new cultivars. A trained panel used quantitative descriptive analysis (QDA) as a tool to assess the sensory characteristics of 32 cooking bananas (matooke). The aim was to investigate which sensory characteristics best describe matooke. RESULTS Fourteen descriptors were generated. The preferred attributes of matooke were high-intensity yellow color, homogeneous distribution of yellow color, good matooke aroma, highly moldable by touch, moist and smooth in the mouth. Analysis of variance revealed significant differences in the yellowness, homogeneity of color, firmness, moistness, smoothness, matooke aroma, hardness, and moldability across the genotypes (P < 0.05). Principal component analysis (PCA) showed strong positive correlations between yellowness and homogeneity of the color (R = 0.92). Smoothness in the mouth and moldability by touch were strongly and positively correlated (R = 0.88). Firmness in the mouth was well predicted by hardness to touch (R2 = 0.85). The matooke samples were ranked into two sensory clusters by agglomerative hierarchical clustering (AHC). CONCLUSION The study showed attribute terms that could be used to describe matooke and also revealed that QDA may be used as a tool during the assessment and selection of new cooking banana hybrids to identify relevant sensory attributes because of its ability to discriminate among the banana hybrids. 2024-06 2023-11-06T10:40:51Z 2023-11-06T10:40:51Z Journal Article https://hdl.handle.net/10568/132750 en Open Access application/pdf Wiley Khakasa, E., Muyanja, C., Mugabi, R., Bugaud, C., Forestier‐Chiron, N., Uwimana, B., ... & Nowakunda, K. (2023). Sensory characterization of the perceived quality of East African highland cooking bananas (matooke). Journal of the Science of Food and Agriculture, 1-8. |
| spellingShingle | sensory bananas hybrids breeding food security uganda Khakasa, E. Muyanja, C. Mugabi, R. Bugaud, C. Forestier-Chiron, N. Uwimana, Brigitte Arinaitwe, I.K. Nowakunda, K. Sensory characterization of the perceived quality of East African highland cooking bananas (matooke) |
| title | Sensory characterization of the perceived quality of East African highland cooking bananas (matooke) |
| title_full | Sensory characterization of the perceived quality of East African highland cooking bananas (matooke) |
| title_fullStr | Sensory characterization of the perceived quality of East African highland cooking bananas (matooke) |
| title_full_unstemmed | Sensory characterization of the perceived quality of East African highland cooking bananas (matooke) |
| title_short | Sensory characterization of the perceived quality of East African highland cooking bananas (matooke) |
| title_sort | sensory characterization of the perceived quality of east african highland cooking bananas matooke |
| topic | sensory bananas hybrids breeding food security uganda |
| url | https://hdl.handle.net/10568/132750 |
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