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Cassava traits and end-user preference: relating traits to consumer liking, sensory perception, and genetics

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Title Cassava traits and end-user preference: relating traits to consumer liking, sensory perception, and genetics
 
Creator Bechoff, Aurélie
Tomlins, Keith I.
Fliedel, Geneviève
Becerra López Lavelle, Luis Augusto
Westby, Andrew
Hershey, Clair H.
Dufour, D.L.
 
Subject manihot esculenta crantz
genetics
markets
cassava
plant breeding
carotenoids
genética
mejoramiento de plantas
carotenoides
 
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.
 
Date 2018-03-04
2016-08-08T20:35:45Z
2016-08-08T20:35:45Z
 
Type Journal Article
 
Identifier 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.
1040-8398
https://hdl.handle.net/10568/76345
https://doi.org/10.1080/10408398.2016.1202888
 
Language en
 
Rights Open Access
 
Format 12 p.
application/pdf
 
Publisher Informa UK Limited
 
Source Critical Reviews in Food Science and Nutrition