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Bechoff A, Adinsi L, Ngoh Newilah G, Nakitto M, Deuscher Z, Ssali R, Chijioke U, Khakasa E, Nowakunda K, Bouniol A, Dufour D, Bugaud C. Combined use of sensory methods for the selection of root, tuber and banana varieties acceptable to end-users. J Sci Food Agric 2024; 104:4700-4708. [PMID: 37262338 DOI: 10.1002/jsfa.12723] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 05/07/2023] [Accepted: 06/01/2023] [Indexed: 06/03/2023]
Abstract
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. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Aurélie Bechoff
- Natural Resources Institute, University of Greenwich, Chatham, UK
| | - Laurent Adinsi
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Abomey-Calavi, Benin
- Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d'Agriculture, Sakété, Bénin
| | - Gérard Ngoh Newilah
- CARBAP, Douala, Cameroon
- University of Dschang, Department of Biochemistry, Dschang, Cameroon
| | | | - Zoé Deuscher
- Centre de Recherche Agronomique pour le Dévelopement (CIRAD), UMR QualSud, 34398, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Reuben Ssali
- International Potato Center (CIP), Kampala, Uganda
| | - Ugo Chijioke
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | | | - Kephas Nowakunda
- National Agricultural Research Organisation (NARO), Kawanda, Uganda
| | - Alexandre Bouniol
- Centre de Recherche Agronomique pour le Dévelopement (CIRAD), UMR QualSud, 34398, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- CIRAD, UMR QualiSud, Cotonou, Bénin
| | - Dominique Dufour
- Centre de Recherche Agronomique pour le Dévelopement (CIRAD), UMR QualSud, 34398, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Christophe Bugaud
- Centre de Recherche Agronomique pour le Dévelopement (CIRAD), UMR QualSud, 34398, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
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Nowakunda K, Khakasa E, Ceballos H, Kenneth A, Tumuhimbise R, Bugaud C, Asasira M, Uwimana B, Bouniol A, Nuwamanya E, Forsythe L, Marimo P, Dufour D, Tushemereirwe W. East African highland cooking banana: towards an efficient selection of hybrids with user-preferred food quality traits. J Sci Food Agric 2024; 104:4551-4560. [PMID: 37872774 DOI: 10.1002/jsfa.13070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 10/13/2023] [Accepted: 10/24/2023] [Indexed: 10/25/2023]
Abstract
BACKGROUND Determinants of culinary qualities of East African highland cooking bananas (EAHCB) are not well known. This constrains the inclusion of user-preferred traits in breeding. The present study aimed to quantify key indicators of user-preferred characteristics to enable selection of acceptable hybrids. RESULTS Qualitative characteristics that drive preference were big bunches (15-34 kg), long straight/slightly curved fingers (12-23 cm), yellowness and soft texture. Descriptive sensory analysis of the intensity of colour and texture the 23 genotypes revealed that landraces Kibuzi, Mbwazirume, Nakitembe and Mpologoma had higher intensity of yellowness and lower intensity of hardness (softer) and a low score (≤ 1.0) of astringency taste. A preference test showed that they had higher acceptability scores. Biochemical, instrumental and sensory data revealed correlations between sensory firmness and instrumental hardness (r = 0.5), sensory firmness and amylopectin (r = -0.54), suggesting that qualitative descriptions can be predicted by instrumental and biochemical indicators. Significant (P < 0.05) variations in amylose and total starch content were observed in different varieties. Moderate correlations between instrumental hardness and firmness in mouth (r = 0.55), cohesiveness and firmness in the mouth (r = 0.57), and adhesiveness and firmness in the mouth (r = 0.64) were observed. Surprisingly, carotenoids content was not correlated with yellowness in cooked matooke. However, positive correlations were observed between chroma (b*) parameters of raw matooke and sensorial assessed color on cooked samples. CONCLUSION Qualitative characteristis; the bunch, pulp colour and texture; that drive users-preference in the EAHCB were quantified, paving way for breeders to use them to select genotypes with these attributes early in the breeding process. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Kephas Nowakunda
- National Agricultural Research Laboratories (NARL), Kampala, Uganda
| | | | | | - Akankwasa Kenneth
- Rwebitaba Zonal Agricultural Research and Development Institute, Fort Portal, Uganda
| | - Robooni Tumuhimbise
- Rwebitaba Zonal Agricultural Research and Development Institute, Fort Portal, Uganda
| | - Christophe Bugaud
- Qualisud, University of Montpellier, Institut Agro, CIRAD, Avignon Université, Univ. de la Réunion, Montpellier, France
- CIRAD, UMR Qualisud, Montpellier, France
| | - Moreen Asasira
- National Agricultural Research Laboratories (NARL), Kampala, Uganda
| | - Brigitte Uwimana
- International Institute of Tropical Agriculture (IITA), Kampala, Uganda
| | - Alexandre Bouniol
- Qualisud, University of Montpellier, Institut Agro, CIRAD, Avignon Université, Univ. de la Réunion, Montpellier, France
- Laboratore de Sciences des Aliments, Faculté des Sciences Agronomique, Université d'Abomey-Calavi, Jericho, Benin
- CIRAD, UMR Qualisud, Cotonou, Benin
| | - Ephraim Nuwamanya
- National Crops Resources Research Institute, (NaCRRI), Kampala, Uganda
| | - Lora Forsythe
- Natural Resources Institute (NRI), University of Greenwich, London, UK
| | - Pricilla Marimo
- Alliance of Bioversity International and International Centre for Tropical Agriculture, CIAT, Kampala, Uganda
| | - Dominique Dufour
- Qualisud, University of Montpellier, Institut Agro, CIRAD, Avignon Université, Univ. de la Réunion, Montpellier, France
- Alliance of Bioversity International and International Centre for Tropical Agriculture, CIAT, Kampala, Uganda
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Nakitto M, Ssali RT, Johanningsmeier SD, Moyo M, de Kock H, Berget I, Okello JJ, Mayanja S, Tinyiro SE, Mendes T, Benard Y, Chelengat D, Osaru F, Bugaud C. Decision tree scoring system to guide selection for consumer preference in sweetpotato breeding trials. J Sci Food Agric 2024; 104:4615-4625. [PMID: 37490697 DOI: 10.1002/jsfa.12883] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 06/30/2023] [Accepted: 07/26/2023] [Indexed: 07/27/2023]
Abstract
BACKGROUND Previously, a lexicon and protocol for quantitative descriptive analysis (QDA) was established for the Uganda sweetpotato breeding program. The implication of QDA scores for priority sensory attributes on consumer preference should be determined to interpret results efficiently and make decisions effectively. The present study aimed to develop a gender-responsive decision tree to obtain an overall sweetpotato eating quality score to facilitate demand-led targeted breeding selection. It focused on Kamuli and Hoima districts (Uganda) and uses pre-lease advanced clones ('NKB3', 'NKB105', 'NKB135', 'D11' and 'D20'), released varieties ('NASPOT 8' and 'NAROSPOT 1') and landraces ('Muwulu-Aduduma', 'Umbrella'). RESULTS Including boiled sweetpotato sensory characteristics, namely mealy, sweet taste, sweetpotato smell, firm and not fibrous, in breeding design would benefit end-users, especially women given their role in varietal selection, food preparation and marketing. 'D20', 'NASPOT 8' and 'NAROSPOT 1' were most liked in both districts. 'NKB3' and 'D11' were the least liked in Hoima, whereas 'Muwulu-Aduduma' was the least liked in Kamuli. There was a positive correlation between color and overall liking (r2 = 0.8) and consumers liked the color (average rating ≥ 6 on a nine-point hedonic scale) of all genotypes. Threshold values (average rating on 11-point scales) for consumer acceptability were identified (sweet taste = 6, sweetpotato aroma and flavor = 6, firmness = 3, and mealiness = 4). A regression decision tree tool was created to calculate an eating quality selection index when screening lines in breeding programs using the values. CONCLUSION Decision trees that include consumer needs and gender considerations would facilitate demand-led breeding and make varietal selection in sweetpotato breeding programs more effective. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Mariam Nakitto
- International Potato Center (CIP-SSA), Kampala, Uganda
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
| | | | - Suzanne D Johanningsmeier
- United States Department of Agriculture, Agricultural Research Service, Southeast Area, Food Science and Market Quality & Handling Research Unit, Raleigh, NC, USA
| | - Mukani Moyo
- International Potato Center (CIP-SSA Regional Office), Nairobi, Kenya
| | - Henriette de Kock
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
| | - Ingunn Berget
- Norwegian Institute of Food, Fisheries and Aquaculture Research (NOFIMA), Tromsø, Norway
| | | | - Sarah Mayanja
- International Potato Center (CIP-SSA), Kampala, Uganda
| | - Samuel Edgar Tinyiro
- National Agricultural Research Laboratories, National Agricultural Research Organisation, Kampala, Uganda
| | - Thiago Mendes
- International Potato Center (CIP-SSA Regional Office), Nairobi, Kenya
| | - Yada Benard
- National Crops' Resources Research Institute, National Agricultural Research Organisation, Kampala, Uganda
| | - Doreen Chelengat
- National Crops' Resources Research Institute, National Agricultural Research Organisation, Kampala, Uganda
| | - Florence Osaru
- National Crops' Resources Research Institute, National Agricultural Research Organisation, Kampala, Uganda
| | - Christophe Bugaud
- CIRAD, UMR QUALISUD, Montpellier, France
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ Avigon, Univ La Réunion, Montpellier, France
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Khakasa E, Muyanja C, Mugabi R, Bugaud C, Forestier-Chiron N, Uwimana B, Arinaitwe IK, Nowakunda K. Sensory characterization of the perceived quality of East African highland cooking bananas (matooke). J Sci Food Agric 2024; 104:4907-4914. [PMID: 37029474 DOI: 10.1002/jsfa.12606] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 03/12/2023] [Accepted: 04/08/2023] [Indexed: 06/19/2023]
Abstract
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. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Elizabeth Khakasa
- National Agricultural Research Laboratories (NARL), Kampala, Uganda
- School of Food Technology Nutrition and Bioengineering, College of Agricultural and Environmental Sciences, Makerere University, Kampala, Uganda
| | - Charles Muyanja
- School of Food Technology Nutrition and Bioengineering, College of Agricultural and Environmental Sciences, Makerere University, Kampala, Uganda
| | - Robert Mugabi
- School of Food Technology Nutrition and Bioengineering, College of Agricultural and Environmental Sciences, Makerere University, Kampala, Uganda
| | - Christophe Bugaud
- CIRAD, UMR QUALISUD, Montpellier, France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Nelly Forestier-Chiron
- CIRAD, UMR QUALISUD, Montpellier, France
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Brigitte Uwimana
- International Institute of Tropical Agriculture (IITA), Kampala, Uganda
| | | | - Kephas Nowakunda
- National Agricultural Research Laboratories (NARL), Kampala, Uganda
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Diby NAS, Deffan KP, Adinsi L, Bechoff A, Kanon AL, Bouniol A, Yapi YE, Deuscher Z, Bugaud C, N'Zué B, Ebah Djedji CB. Use of sensory and physico-chemical parameters to understand consumer perception of attiéké, a fermented cassava product. J Sci Food Agric 2024; 104:4596-4605. [PMID: 37986262 DOI: 10.1002/jsfa.13141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 07/19/2023] [Accepted: 10/03/2023] [Indexed: 11/22/2023]
Abstract
BACKGROUND Cassava breeding research programs focused initially on agronomic performance but in recent years they have considered the processability and the organoleptic properties of the final product, to increase the adoption of new varieties. One important cassava foodstuff is attiéké, a fermented and granular product, so it is necessary to determine criteria used by attiéké processors to select raw cassava and the characteristics leading consumers to like this product. This study assessed the attiéké production process, the criteria associated with the quality of attiéké, the sensory drivers of consumer acceptance, and their thresholds. RESULTS The total processing yield of attiéké varied according to the cassava variety and depended primarily on the fermentation-pressing yield. However, it was not correlated either with the peeling yield or with morphological characteristics of cassava roots. The production of a ton of attiéké required about 150 h. Dry matter, organic acids, soluble sugars, total pectin, and the pH of raw material and attiéké varied depending on the cassava variety. Ten discriminating sensory attributes of attiéké were identified. Consumer testing showed that overall liking for attiéké was associated with sourness, texture, and brightness. Acceptable sensory score thresholds were 1.67-2.18 for sour odor, 4.75 to 6.3 for cohesiveness, and 5.4 to 6.3 for 'mouthfeel sensation'. Attiéké dry matter correlated positively with cohesiveness and moldability. CONCLUSIONS Several potential solutions are discussed to improve the adoption of cassava varieties for attiéké production. However, further studies need to be carried out to translate the sensory thresholds of texture attributes into robust instrumental methods because texture is an important attribute of attiéké in addition to sourness. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- N'Nan A Sylvie Diby
- Université Peleforo Gon Coulibaly, Korhogo, Côte d'Ivoire
- Centre National de Recherche Agronomique, Abidjan, Côte d'Ivoire
| | | | - Laurent Adinsi
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Bénin
- Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d'Agriculture, Sakété, Bénin
| | - Aurélie Bechoff
- Natural Resources Institute, University of Greenwich, Chatham, UK
| | | | - Alexandre Bouniol
- Laboratoire de Sciences des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Bénin
- Centre de Recherche Agronomique pour le Dévelopement (CIRAD), Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- CIRAD, UMR QUALISUD, Cotonou, Bénin
| | - Yapi Eric Yapi
- Centre National de Recherche Agronomique, Abidjan, Côte d'Ivoire
| | - Zoé Deuscher
- Centre de Recherche Agronomique pour le Dévelopement (CIRAD), Montpellier, France
- CIRAD, UMR QUALISUD, Cotonou, Bénin
| | - Christophe Bugaud
- Centre de Recherche Agronomique pour le Dévelopement (CIRAD), Montpellier, France
- CIRAD, UMR QUALISUD, Cotonou, Bénin
| | - Boni N'Zué
- Centre National de Recherche Agronomique, Abidjan, Côte d'Ivoire
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Iragaba P, Adinsi L, Delgado LF, Nanyonjo AR, Nuwamanya E, Wembabazi E, Kanaabi M, Honfozo L, Hotegni F, Djibril-Moussa I, Londoño LF, Bugaud C, Dufour D, Kawuki RS, Akissoé N, Tran T. Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties. J Sci Food Agric 2024. [PMID: 38319871 DOI: 10.1002/jsfa.13363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 08/01/2023] [Accepted: 02/07/2024] [Indexed: 02/08/2024]
Abstract
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 boiled cassava, so that breeding programs may screen candidate varieties based on both agronomic traits and consumer preference traits. RESULTS Surveys of various end-user groups identified seven priority quality attributes of boiled cassava covering root preparation, visual aspect, taste and texture. Three populations of contrasted cassava genotypes, from good-cooking to bad-cooking, in three countries (Uganda, Benin, Colombia) were then characterized according to these quality attributes by sensory quantitative descriptive analysis (QDA) and by standard instrumental methods. Consumers' preferences of the texture attributes mealiness and hardness were also determined. By analysis of correlations, the consumers' preferences scores were translated into thresholds of acceptability in terms of QDA scores, then in terms of instrumental measurements (water absorption during boiling and texture analysis). The thresholds of acceptability were used to identify among the Colombian and Benin populations promising genotypes for boiled cassava quality. CONCLUSION This work demonstrates the steps of determining priority quality attributes for boiled cassava and establishing their corresponding quantitative thresholds of acceptability. The information can then be included in boiled cassava target product profiles used by cassava breeders, for better selection and adoption rates of new varieties. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Paula Iragaba
- National Crops Resources Research Institute (NaCRRI), Kampala, Uganda
| | - Laurent Adinsi
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
- Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d'Agriculture, Sakété, Benin
| | | | | | - Ephraim Nuwamanya
- National Crops Resources Research Institute (NaCRRI), Kampala, Uganda
| | - Enoch Wembabazi
- National Crops Resources Research Institute (NaCRRI), Kampala, Uganda
| | - Michael Kanaabi
- National Crops Resources Research Institute (NaCRRI), Kampala, Uganda
| | - Laurenda Honfozo
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
| | - Francis Hotegni
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
| | | | | | - Christophe Bugaud
- CIRAD, UMR Qualisud, Montpellier, France
- QualiSud, University of Montpellier, CIRAD, Institut Agro, University of Avignon, University of La Réunion, Montpellier, France
| | - Dominique Dufour
- CIRAD, UMR Qualisud, Montpellier, France
- QualiSud, University of Montpellier, CIRAD, Institut Agro, University of Avignon, University of La Réunion, Montpellier, France
| | | | - Noël Akissoé
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
| | - Thierry Tran
- Alliance Bioversity - CIAT, Cali, Colombia
- QualiSud, University of Montpellier, CIRAD, Institut Agro, University of Avignon, University of La Réunion, Montpellier, France
- CIRAD, UMR Qualisud, Cali, Colombia
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Dieye M, Ndiaye ND, Bassama J, Mertz C, Bugaud C, Diatta P, Cissé M. Storage Time as an Index for Varietal Prediction of Mango Ripening: A Systemic Approach Validated on Five Senegalese Varieties. Foods 2022; 11:foods11233759. [PMID: 36496567 PMCID: PMC9740562 DOI: 10.3390/foods11233759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 11/12/2022] [Accepted: 11/17/2022] [Indexed: 11/25/2022] Open
Abstract
Mangifera indica species presents a wide varietal diversity in terms of fruit size and morphology and also of physicochemical and organoleptic properties of the pulp. In Senegal, in addition to the well-known export varieties, such as 'Kent', local varieties have been little studied particularly during ripening. This study aims to propose prediction models integrating variables deduced from varietal characteristics. Five mango varieties ('Diourou', 'Papaye', 'Sierraleone', 'Boukodiekhal' and 'Sewe') endemic to Senegal were characterized at harvest and followed during ripening storage. Caliber parameters were determined at green-mature stage as well as storage (25 °C) weight losses. Considering the 'ripening storage time' (RST) variable as ripeness level index, intra-varietal prediction models were built by multi-linear regression (R2 = 0.98) using pulp pH, soluble solid content (SSC) and Hue angle. In addition to these physicochemical parameters, variety-specific size, shape and weight loss parameters, were additional variables in multi-linear models (R2 = 0.97) for multi-varietal prediction of RST. Results showed that storage time, which was the most influential factor on the pH, SSC and Hue, can be used as a response for varietal prediction of mango ripening. As a decision support tool, theses statistical models, validated on two seasons, will contribute to reduce post-harvest losses and enhance mango value chain through a better ripening process monitoring.
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Affiliation(s)
- Mor Dieye
- Institut de Technologie Alimentaire (ITA) Route des Pères Maristes, Hann Bel Air, Dakar BP 2765, Senegal
- Laboratoire d’Electrochimie et des Procédés Membranaires, Ecole Supérieure Polytechnique, Université Cheikh Anta Diop, Dakar BP 5005, Senegal
- Correspondence: ; Tel.: +221-772-442-322
| | - Nafissatou Diop Ndiaye
- Institut de Technologie Alimentaire (ITA) Route des Pères Maristes, Hann Bel Air, Dakar BP 2765, Senegal
| | - Joseph Bassama
- Faculté des Sciences Agronomiques, Aquaculture et Technologie Alimentaire, Université Gaston Berger de Saint-Louis, Route de Ngallèle, Saint-Louis BP 234, Senegal
| | - Christian Mertz
- CIRAD, UMR Qualisud, 34398 Montpellier, France
- Qualisud, Univ Montpellier, Institut Agro, CIRAD, Avignon Université, Université de la Réunion, 34398 Montpellier, France
| | - Christophe Bugaud
- CIRAD, UMR Qualisud, 34398 Montpellier, France
- Qualisud, Univ Montpellier, Institut Agro, CIRAD, Avignon Université, Université de la Réunion, 34398 Montpellier, France
| | - Paterne Diatta
- Centre de Recherches Agricoles (CRA) de Djibélor (Ziguinchor), Institut Sénégalais de Recherches Agricoles (ISRA), Hann Bel Air, Route des Hydrocarbures, Dakar BP 3120, Senegal
| | - Mady Cissé
- Laboratoire d’Electrochimie et des Procédés Membranaires, Ecole Supérieure Polytechnique, Université Cheikh Anta Diop, Dakar BP 5005, Senegal
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Nakitto M, Johanningsmeier SD, Moyo M, Bugaud C, de Kock H, Dahdouh L, Forestier-Chiron N, Ricci J, Khakasa E, Ssali RT, Mestres C, Muzhingi T. Sensory guided selection criteria for breeding consumer-preferred sweetpotatos in Uganda. Food Qual Prefer 2022; 101:104628. [PMID: 36193098 PMCID: PMC9247747 DOI: 10.1016/j.foodqual.2022.104628] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 05/10/2022] [Accepted: 05/13/2022] [Indexed: 11/18/2022]
Abstract
Prioritizing sensory attributes and consumer evaluation early in breeding trials to screen for end-user preferred traits could improve adoption rates of released genotypes. In this study, a lexicon and protocol for descriptive sensory analysis (DSA) was established for sweetpotato and used to validate an instrumental texture method for which critical values for consumer preference were set. The study comprised several phases: lexicon development during a 4-day workshop; 3-day intensive panel training; follow-up virtual training, evaluation of 12 advanced genotypes and 101 additional samples from two trials in 2021 by DSA and instrumental texture analysis using TPA double compression; and DSA, instrumental texture analysis and consumer acceptability tests on 7 genotypes in on-farm trials. The established sweetpotato lexicon comprising 27 sensory attributes enabled characterization and differentiation of genotypes by sensory profiles. Significant correlation was found between sensory firmness by hand and mouth with TPA peak positive force (r = 0.695 and r = 0.648, respectively) and positive area (r = 0.748, r = 0.715, respectively). D20, NAROSPOT 1, NASPOT 8, and Umbrella were the most liked genotypes in on-farm trials (overall liking = 7). An average peak positive force of 3700 gf was proposed as a minimum texture value for screening sweetpotato genotypes, since it corresponded with at least 46 % of consumers perceiving sweetpotatoes as just-about-right in firmness and a minimum overall liking of 6 on average. Combining DSA with instrumental texture analysis facilitates efficient screening of genotypes in sweetpotato breeding programs.
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Affiliation(s)
- Mariam Nakitto
- International Potato Center (CIP-SSA), Plot 47 Ntinda II Road, PO Box 22247, Kampala, Uganda
- Department of Consumer and Food Sciences, University of Pretoria, Private bag X20, Hatfield, Pretoria, South Africa
- Corresponding author at: International Potato Center (CIP-SSA), Plot 47 Ntinda II Road, PO Box 22247, Kampala, Uganda.
| | - Suzanne D. Johanningsmeier
- United States Department of Agriculture, Agricultural Research Service, Southeast Area, Food Science and Market Quality & Handling Research Unit, Raleigh, NC 27695, USA
| | - Mukani Moyo
- International Potato Center (CIP-SSA Regional Office), PO Box 25171, Nairobi, Kenya
| | - Christophe Bugaud
- CIRAD, UMR QUALISUD, 73 avenue J.F. Breton, F-34398 Montpellier Cedex 5, France
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ Avigon, Univ La Réunion, Montpellier, France
| | - Henriette de Kock
- Department of Consumer and Food Sciences, University of Pretoria, Private bag X20, Hatfield, Pretoria, South Africa
| | - Layal Dahdouh
- CIRAD, UMR QUALISUD, 73 avenue J.F. Breton, F-34398 Montpellier Cedex 5, France
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ Avigon, Univ La Réunion, Montpellier, France
| | - Nelly Forestier-Chiron
- CIRAD, UMR QUALISUD, 73 avenue J.F. Breton, F-34398 Montpellier Cedex 5, France
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ Avigon, Univ La Réunion, Montpellier, France
| | - Julien Ricci
- CIRAD, UMR QUALISUD, 73 avenue J.F. Breton, F-34398 Montpellier Cedex 5, France
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ Avigon, Univ La Réunion, Montpellier, France
| | - Elizabeth Khakasa
- National Agriculture Research Laboratories, PO Box 7065, Kawanda – Senge Road, Kampala, Uganda
| | - Reuben T. Ssali
- International Potato Center (CIP-SSA), Plot 47 Ntinda II Road, PO Box 22247, Kampala, Uganda
| | - Christian Mestres
- CIRAD, UMR QUALISUD, 73 avenue J.F. Breton, F-34398 Montpellier Cedex 5, France
- QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Univ Avigon, Univ La Réunion, Montpellier, France
| | - Tawanda Muzhingi
- International Potato Center (CIP-SSA Regional Office), PO Box 25171, Nairobi, Kenya
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Kouassi HA, Assemand EF, Gibert O, Maraval I, Ricci J, Thiemele DEF, Bugaud C. Textural and physicochemical predictors of sensory texture and sweetness of boiled plantain. Int J Food Sci Technol 2021; 56:1160-1170. [PMID: 33776227 PMCID: PMC7984083 DOI: 10.1111/ijfs.14765] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 08/01/2020] [Accepted: 08/05/2020] [Indexed: 12/01/2022]
Abstract
Boiled pulp is a major form of consumption for plantain. We assessed instrumental (puncture test and texture profile analysis) and sensory texture attributes of 13 plantain cultivars, two cooking hybrids and one dessert banana at different stages of ripeness after cooking in boiling water. Firmness, chewiness, stickiness, mealiness, sweetness and moistness described sensory variability, which was greater between stages of ripeness than between types of cultivars. Firmness and chewiness were well‐predicted by instrumental force and hardness (r2 > 0.72), and by soluble solid and dry matter content (r2 > 0.85). Complementary sensitivity analysis revealed that a pulp puncture force or a hardness of at least 2.1 N or of 0.3 N/mm2 was needed before a difference in firmness or chewiness could be perceived; a Brix of 3.7 was required to ensure a detectable difference in sweetness. Rheological and biochemical predictors can be useful for breeders for high‐throughput phenotyping.
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Affiliation(s)
- Hermann Antonin Kouassi
- Department of Food Sciences and Technologies Laboratory of Food Biochemistry and Technology of Tropical Products University Nangui Abrogoua 02 BP 801 Abidjan 02 Ivory Coast
| | - Emma Fernande Assemand
- Department of Food Sciences and Technologies Laboratory of Food Biochemistry and Technology of Tropical Products University Nangui Abrogoua 02 BP 801 Abidjan 02 Ivory Coast
| | - Olivier Gibert
- CIRAD UMR QUALISUD F-34398 Montpellier France.,QUALISUD Univ Montpellier CIRAD Montpellier Institut Agro Univ d'Avignon Univ de la Réunion Montpellier France
| | - Isabelle Maraval
- CIRAD UMR QUALISUD F-34398 Montpellier France.,QUALISUD Univ Montpellier CIRAD Montpellier Institut Agro Univ d'Avignon Univ de la Réunion Montpellier France
| | - Julien Ricci
- CIRAD UMR QUALISUD F-34398 Montpellier France.,QUALISUD Univ Montpellier CIRAD Montpellier Institut Agro Univ d'Avignon Univ de la Réunion Montpellier France
| | | | - Christophe Bugaud
- CIRAD UMR QUALISUD F-34398 Montpellier France.,QUALISUD Univ Montpellier CIRAD Montpellier Institut Agro Univ d'Avignon Univ de la Réunion Montpellier France
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Bigot C, Bugaud C, Camilo J, Kapitan A, Montet D, Meile JC. Impact of farming type, variety and geographical origin on bananas bacterial community. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106925] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Etienne A, Génard M, Bugaud C. A Process-Based Model of TCA Cycle Functioning to Analyze Citrate Accumulation in Pre- and Post-Harvest Fruits. PLoS One 2015; 10:e0126777. [PMID: 26042830 PMCID: PMC4456289 DOI: 10.1371/journal.pone.0126777] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2014] [Accepted: 04/07/2015] [Indexed: 11/19/2022] Open
Abstract
Citrate is one of the most important organic acids in many fruits and its concentration plays a critical role in organoleptic properties. The regulation of citrate accumulation throughout fruit development, and the origins of the phenotypic variability of the citrate concentration within fruit species remain to be clarified. In the present study, we developed a process-based model of citrate accumulation based on a simplified representation of the TCA cycle to predict citrate concentration in fruit pulp during the pre- and post-harvest stages. Banana fruit was taken as a reference because it has the particularity of having post-harvest ripening, during which citrate concentration undergoes substantial changes. The model was calibrated and validated on the two stages, using data sets from three contrasting cultivars in terms of citrate accumulation, and incorporated different fruit load, potassium supply, and harvest dates. The model predicted the pre and post-harvest dynamics of citrate concentration with fairly good accuracy for the three cultivars. The model suggested major differences in TCA cycle functioning among cultivars during post-harvest ripening of banana, and pointed to a potential role for NAD-malic enzyme and mitochondrial malate carriers in the genotypic variability of citrate concentration. The sensitivity of citrate accumulation to growth parameters and temperature differed among cultivars during post-harvest ripening. Finally, the model can be used as a conceptual basis to study citrate accumulation in fleshy fruits and may be a powerful tool to improve our understanding of fruit acidity.
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Affiliation(s)
- Audrey Etienne
- UMR QUALISUD, Centre de Coopération International en Recherche Agronomique pour le Développement (CIRAD), Campus Agro-Environnemental Caraïbe, Lamentin, France
| | - Michel Génard
- UR 1115 Plantes et Systèmes de Cultures Horticoles, INRA, Avignon, France
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Etienne A, Génard M, Lobit P, Bugaud C. Modeling the vacuolar storage of malate shed lights on pre- and post-harvest fruit acidity. BMC Plant Biol 2014; 14:310. [PMID: 25403512 PMCID: PMC4239383 DOI: 10.1186/s12870-014-0310-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2014] [Accepted: 10/27/2014] [Indexed: 05/03/2023]
Abstract
BACKGROUND Malate is one of the most important organic acids in many fruits and its concentration plays a critical role in organoleptic properties. Several studies suggest that malate accumulation in fruit cells is controlled at the level of vacuolar storage. However, the regulation of vacuolar malate storage throughout fruit development, and the origins of the phenotypic variability of the malate concentration within fruit species remain to be clarified. In the present study, we adapted the mechanistic model of vacuolar storage proposed by Lobit et al. in order to study the accumulation of malate in pre and postharvest fruits. The main adaptation concerned the variation of the free energy of ATP hydrolysis during fruit development. Banana fruit was taken as a reference because it has the particularity of having separate growth and post-harvest ripening stages, during which malate concentration undergoes substantial changes. Moreover, the concentration of malate in banana pulp varies greatly among cultivars which make possible to use the model as a tool to analyze the genotypic variability. The model was calibrated and validated using data sets from three cultivars with contrasting malate accumulation, grown under different fruit loads and potassium supplies, and harvested at different stages. RESULTS The model predicted the pre and post-harvest dynamics of malate concentration with fairly good accuracy for the three cultivars (mean RRMSE = 0.25-0.42). The sensitivity of the model to parameters and input variables was analyzed. According to the model, vacuolar composition, in particular potassium and organic acid concentrations, had an important effect on malate accumulation. The model suggested that rising temperatures depressed malate accumulation. The model also helped distinguish differences in malate concentration among the three cultivars and between the pre and post-harvest stages by highlighting the probable importance of proton pump activity and particularly of the free energy of ATP hydrolysis and vacuolar pH. CONCLUSIONS This model appears to be an interesting tool to study malate accumulation in pre and postharvest fruits and to get insights into the ecophysiological determinants of fruit acidity, and thus may be useful for fruit quality improvement.
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Affiliation(s)
- Audrey Etienne
- />Centre de Coopération International en Recherche Agronomique pour le Développement (CIRAD), UMR QUALISUD, Campus Agro-Environnemental Caraïbe, BP 214, 97 285 Lamentin, Cedex 2 France
| | - Michel Génard
- />INRA, UR 1115 Plantes et Systèmes de Cultures Horticoles, F-84914 Avignon, France
| | - Philippe Lobit
- />Instituo de investigaciones Agropecuarias y Forestales, Universidad Michoacana de San Nicolás de Hidalgo, Tarímbaro, Michoacán CP 58880 Mexico
| | - Christophe Bugaud
- />CIRAD, UMR QUALISUD, TA B-95 /16, 73 rue Jean-François Breton, 34398 Montpellier, Cedex 5 France
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Etienne A, Génard M, Lobit P, Mbeguié-A-Mbéguié D, Bugaud C. What controls fleshy fruit acidity? A review of malate and citrate accumulation in fruit cells. J Exp Bot 2013; 64:1451-69. [PMID: 23408829 DOI: 10.1093/jxb/ert035] [Citation(s) in RCA: 254] [Impact Index Per Article: 23.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
Fleshy fruit acidity is an important component of fruit organoleptic quality and is mainly due to the presence of malic and citric acids, the main organic acids found in most ripe fruits. The accumulation of these two acids in fruit cells is the result of several interlinked processes that take place in different compartments of the cell and appear to be under the control of many factors. This review combines analyses of transcriptomic, metabolomic, and proteomic data, and fruit process-based simulation models of the accumulation of citric and malic acids, to further our understanding of the physiological mechanisms likely to control the accumulation of these two acids during fruit development. The effects of agro-environmental factors, such as the source:sink ratio, water supply, mineral nutrition, and temperature, on citric and malic acid accumulation in fruit cells have been reported in several agronomic studies. This review sheds light on the interactions between these factors and the metabolism and storage of organic acids in the cell.
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Affiliation(s)
- A Etienne
- Centre de Coopération International en Recherche Agronomique pour le Développement (CIRAD), UMR QUALISUD, Pôle de Recherche Agronomique de Martinique, BP 214, 97 285 Lamentin Cedex 2, France
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Bugaud C, Deverge E, Daribo MO, Ribeyre F, Fils-Lycaon B, Mbéguié-A-Mbéguié D. Sensory characterisation enabled the first classification of dessert bananas. J Sci Food Agric 2011; 91:992-1000. [PMID: 21416474 DOI: 10.1002/jsfa.4270] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2010] [Revised: 11/16/2010] [Accepted: 11/19/2010] [Indexed: 05/30/2023]
Abstract
BACKGROUND Knowledge of the sensory diversity of a wide range of dessert bananas would be helpful in breeding programmes and so diversify the banana market. Descriptive sensory profiling was thus used to assess 13 cultivated bananas and four new triploid hybrids at an eating stage. RESULTS A specific vocabulary was defined to describe the sensory traits of dessert bananas. The 17 cultivars assessed were ranked in five sensory clusters, which differed mainly in the intensity of sourness and sweetness. The first cluster, which contained the standard banana (Cavendish), received the lowest sourness and the highest sweetness and banana flavour scores. The second cluster was the sourest and firmest and had the highest chemical flavour score. The third cluster was characterised by the highest melting score, the fourth by the highest mealiness, astringency, grassy odour and flavour scores and the fifth by a balance between sourness and sweetness and the highest heterogeneous texture score. Firmness and sourness were correlated with rheological pulp firmness and titratable acidity respectively. CONCLUSION The results led to the identification of relevant attributes that grouped the sensory diversity of dessert banana into five clusters. Combined with hedonic data, these results should help breeders to select banana hybrids.
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Affiliation(s)
- Christophe Bugaud
- CIRAD, UMR QUALISUD, PRAM, BP 214, F-97285 Lamentin Cedex 2, Martinique, France.
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Tessier L, Bugaud C, Buchin S. Tentative hierarchization of the influence of milk properties and technological practices on rheological properties of Abondance cheese. J DAIRY RES 2003; 70:403-11. [PMID: 14649411 DOI: 10.1017/s0022029903006228] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
An attempt at classifying the influence of different characteristics of milk and cheesemaking on the rheological properties of Abondance cheese is presented. Abondance is a traditional farmhouse French hard cheese with protected denomination of origin (PDO). Thirty-nine cheeses made from unpasteurized cows' milk were sampled. Spline partial least squares regression was used to relate milk properties and cheesemaking practices to rheological properties of the six-month-old cheeses. These properties were the deformability modulus and the strain and stress at fracture measured by compression. Milk properties and technological practices had overall the same degree of relationship with the rheological properties investigated: plasminogen-derived activity in milk and mineral-protein equilibrium, on the one hand, and brining and resting, on the other hand. However, acidification kinetics and 1-d pH, which result from both milk properties and technological practices, showed the strongest relationships with rheological characteristics. Factors that were most appropriate for modelling Abondance rheological properties are discussed.
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Affiliation(s)
- Laurent Tessier
- INRA-SRTAL, Station de Recherche en Technologie et Analyses Laitière, BP89, 39801 Poligny Cedex, France.
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Bugaud C, Buchin S, Hauwuy A, Coulon JB. Relationships between flavour and chemical composition
of Abondance cheese derived from different types of pastures. ACTA ACUST UNITED AC 2001. [DOI: 10.1051/lait:2001162] [Citation(s) in RCA: 59] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Bugaud C, Buchin S, Noël Y, Tessier L, Pochet S, Martin B, Chamba JF. Relationships between Abondance cheese texture, its composition and that of milk produced by cows grazing different types of pastures. ACTA ACUST UNITED AC 2001. [DOI: 10.1051/lait:2001152] [Citation(s) in RCA: 39] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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Bugaud C, Buchin S, Coulon JB, Hauwuy A, Dupont D. Influence of the nature of alpine pastures on plasmin activity,
fatty acid and volatile compound composition of milk. ACTA ACUST UNITED AC 2001. [DOI: 10.1051/lait:2001140] [Citation(s) in RCA: 91] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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