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Consumer evaluation of five new sweet potato ( Ipomea batatas ) varieties
Author(s) -
OpareObisaw C.,
Danquah A. O.,
Doku E. V.,
Boakye B. B.,
AnsahKissiedu D.
Publication year - 2000
Publication title -
journal of consumer studies and home economics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 0309-3891
DOI - 10.1046/j.1365-2737.2000.00125.x
Subject(s) - sugar , taste , horticulture , biology , food science
Five new sweet potato varieties, 91/62, 84/17, 91/198, 82/123 and Injala White, known to be less sweet were evaluated by a 15‐member panel to determine their acceptance as staple food items in Ghana. The results of the experiment revealed that there were significant differences among all the quality characteristics of the five new sweet potato varieties. However, all the varieties were accepted as staple food, with some being preferred more than others. In terms of flavour and colour, variety 91/198 was most preferred, while variety 91/62 was the most preferred with regard to texture and taste. The overall acceptability showed that variety 91/198 was the most preferred one, which also was the one with the least sugar content. In fact, varieties 91/198 and 91/62 always emerged as the best two varieties, with most of their qualities preferred among the five studied. On the whole, the Injala White variety was the least accepted.