Relation between quantitative descriptive analysis and textural analysis of boiled plantain.

Abstract

Inadequate consideration of textural quality in conventional breeding pipelinesof plantains (from breeders to end-users)resulted in limited impact. Knowledge ofthe textural quality characteristics of boiled plantain, as preferred by end-users,could help improve the adoption of new clones when these traits are selected for breeding. Thisstudy aimed at evaluatingthe relationship between instrumental and sensory texture attributes of boiled plantain genotypes. Consumer testing (Just About Right and Check All That Apply tests), sensory Quantitative Descriptive Analysis (QDA) instrumental Texture Profile Analysis (TPA)and penetrometrywere conducted with nine accessions: three landraces and six plantain-like bred hybrids RESULTS: Landraces were consideredjust-about-right by more than 45% of people for all the sensory attributes (humidity, sweetness, color and firmness), described by characteristics such as smooth on sight, attractive, mealy, firm, plantain taste, andyellow. Color and firmness were the most highly scored attributes by panelists for the landraces. Penetrometry discriminated among genotypes better than TPA. Hardness, gumminess, resilience and chewiness were the most discriminatory attributes for TPA, while hardness and area under the curve were the most discriminatory attributes for penetrometry. No correlation was found between penetrometry and sensory texture of boiled plantain.For TPA, negative correlations were found between sensory humidity andhardness, and between sensory firmness and resilience, while a positive correlation was found between resilience and sensoryhumidity. Combining QDA and texture measurements can make selection of plantain hybrids more effective and improve the adoption of new varieties. This article is protected by copyright. All rights reserved.