Cassava traits and end-user preference: relating traits to consumer liking, sensory perception, and genetics
Breeding efforts have focused on improving agronomic traits of the cassava plant however little research has been done to enhance the crop palatability. This review investigates the links between cassava traits and end-user preference in relation with sensory characteristics. The main trait is starc...
| Autores principales: | , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Informa UK Limited
2018
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/76345 |
| _version_ | 1855524463251030016 |
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| author | Bechoff, Aurélie Tomlins, Keith I. Fliedel, Geneviève Becerra López Lavelle, Luis Augusto Westby, Andrew Hershey, Clair H. Dufour, D.L. |
| author_browse | Becerra López Lavelle, Luis Augusto Bechoff, Aurélie Dufour, D.L. Fliedel, Geneviève Hershey, Clair H. Tomlins, Keith I. Westby, Andrew |
| author_facet | Bechoff, Aurélie Tomlins, Keith I. Fliedel, Geneviève Becerra López Lavelle, Luis Augusto Westby, Andrew Hershey, Clair H. Dufour, D.L. |
| author_sort | Bechoff, Aurélie |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Breeding efforts have focused on improving agronomic traits of the cassava plant however little research has been done to enhance the crop palatability. This review investigates the links between cassava traits and end-user preference in relation with sensory characteristics. The main trait is starch and its composition related to the textural properties of the food. Pectin degradation during cooking resulted in increased mealiness. Nutritional components such as carotenoids made the cassava yellow but also altered sweetness and softness; however yellow cassava was more appreciated by consumers than traditional (white) varieties. Components formed during processing such as organic acids gave fermented cassava products an acidic taste that was appreciated but the fermented smell was not always liked. Anti-nutritional compounds such as cyanogenic glucosides were mostly related to bitter taste. Post-harvest Physiological Deterioration (PPD) affected the overall sensory characteristics and acceptability. Genes responsible for some of these traits were also investigated. Diversity in cassava food products can provide a challenge to identifying acceptance criteria. Socio-economic factors such as gender may also be critical. This review leads to questions in relation to the adaptation of cassava breeding to meet consumer needs and preference in order to maximise income, health and food security. |
| format | Journal Article |
| id | CGSpace76345 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Informa UK Limited |
| publisherStr | Informa UK Limited |
| record_format | dspace |
| spelling | CGSpace763452025-11-12T05:55:16Z Cassava traits and end-user preference: relating traits to consumer liking, sensory perception, and genetics Bechoff, Aurélie Tomlins, Keith I. Fliedel, Geneviève Becerra López Lavelle, Luis Augusto Westby, Andrew Hershey, Clair H. Dufour, D.L. manihot esculenta crantz genetics markets cassava plant breeding carotenoids genética mejoramiento de plantas carotenoides Breeding efforts have focused on improving agronomic traits of the cassava plant however little research has been done to enhance the crop palatability. This review investigates the links between cassava traits and end-user preference in relation with sensory characteristics. The main trait is starch and its composition related to the textural properties of the food. Pectin degradation during cooking resulted in increased mealiness. Nutritional components such as carotenoids made the cassava yellow but also altered sweetness and softness; however yellow cassava was more appreciated by consumers than traditional (white) varieties. Components formed during processing such as organic acids gave fermented cassava products an acidic taste that was appreciated but the fermented smell was not always liked. Anti-nutritional compounds such as cyanogenic glucosides were mostly related to bitter taste. Post-harvest Physiological Deterioration (PPD) affected the overall sensory characteristics and acceptability. Genes responsible for some of these traits were also investigated. Diversity in cassava food products can provide a challenge to identifying acceptance criteria. Socio-economic factors such as gender may also be critical. This review leads to questions in relation to the adaptation of cassava breeding to meet consumer needs and preference in order to maximise income, health and food security. 2018-03-04 2016-08-08T20:35:45Z 2016-08-08T20:35:45Z Journal Article https://hdl.handle.net/10568/76345 en Open Access application/pdf Informa UK Limited Bechoff, Aurélie; Tomlins, Keith; Fliedel, Geneviève; Becerra Lopez-Lavalle, Luis Augusto; Westby, Andrew; Hershey, Clair; Dufour, Dominique. 2016. Cassava traits and end-user preference: relating traits to consumer liking, sensory perception, and genetics . Critical Reviews in Food Science and Nutrition. 12 p. |
| spellingShingle | manihot esculenta crantz genetics markets cassava plant breeding carotenoids genética mejoramiento de plantas carotenoides Bechoff, Aurélie Tomlins, Keith I. Fliedel, Geneviève Becerra López Lavelle, Luis Augusto Westby, Andrew Hershey, Clair H. Dufour, D.L. Cassava traits and end-user preference: relating traits to consumer liking, sensory perception, and genetics |
| title | Cassava traits and end-user preference: relating traits to consumer liking, sensory perception, and genetics |
| title_full | Cassava traits and end-user preference: relating traits to consumer liking, sensory perception, and genetics |
| title_fullStr | Cassava traits and end-user preference: relating traits to consumer liking, sensory perception, and genetics |
| title_full_unstemmed | Cassava traits and end-user preference: relating traits to consumer liking, sensory perception, and genetics |
| title_short | Cassava traits and end-user preference: relating traits to consumer liking, sensory perception, and genetics |
| title_sort | cassava traits and end user preference relating traits to consumer liking sensory perception and genetics |
| topic | manihot esculenta crantz genetics markets cassava plant breeding carotenoids genética mejoramiento de plantas carotenoides |
| url | https://hdl.handle.net/10568/76345 |
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