SENSORY QUALITY OF BOILED POTATO CLONES AND SPUNTA USING QUANTITATIVE DESCRIPTIVE ANALYSIS (QDA) AND INSTRUMENTAL COLOUR MEASUREMENTOUR MEASUREMENT

Yusuf CADERSA; Badroonesha Aumjaud

doi:10.56093/potatoj.v52i1.158390

Authors

Dr Yusuf Cadersa Food and Agricultural Research and Extension Institute
Mrs Badroonesha Aumjaud

https://doi.org/10.56093/potatoj.v52i1.158390

Keywords:

potato clones, Spunta, boiled potato, sensory quality, Quantitative Descriptive Analysis (QDA), instrumental colour

Abstract

The selection of advanced potato clones for their culinary characteristics as table potato is a major research activity in the breeding and selection programme at the Food and Agricultural and Extension Institute. The objective of this study was to assess the sensory quality of six advanced potato clones and Spunta variety using boiling as a cooking method. Quantitative Descriptive Analysis (QDA) was applied to develop sensory profiles. A trained sensory panel of 7 assessors identified 16 descriptors comprising of 3 appearance, 5 texture, 4 aroma, 3 flavour and 1 taste characteristics. Sensory data showed that all potato clones obtained significantly higher mean ratings for white colour but significantly lower values for yellow colour compared to Spunta (P ≤ 0.05). These results were consistent with the instrumental CIE b* measurements for yellowness. Mean sensory ratings for most texture descriptors (compressibility, stickiness and dryness) were not significantly different between clone 29/5/16 and Spunta (P ≥ 0.05). On the other hand, Spunta obtained a significantly higher mean boiled potato aroma rating than all clones (P ≤ 0.05) while the mean sensory ratings for potato–like flavour of 29/5/14, 29/5/16 and 142/16 1/5 were not significantly different from the corresponding values for Spunta (P ≥ 0.05). Texture and flavour profiles indicated suitability of potato clone 29/5/16 and Spunta for the development of boiled potato products.

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Author Biographies

Dr Yusuf Cadersa, Food and Agricultural Research and Extension Institute

Senior Research Scientist, Agronomy Division, Food and Agricultural Research and Extension Institute (FAREI)
Mrs Badroonesha Aumjaud

Food Scientist, Formerly Lecturer, Faculty of Agriculture, University of Mauritius

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