A FLASH PRESENTATION ON THE SENSORY EVALUATION OF ORANGE-FLESHED SWEETPOTATO CRISPS BY THE FLASH PROFILING METHOD
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1) Researchers evaluated orange-fleshed sweet potato (OFSP) crisps and other vegetable crisps using a flash profiling sensory method. 2) Eight assessors evaluated the crisps for various attributes on line scales and the results were analyzed using ANOVA and multiple factor analysis. 3) The sensory maps generated by multiple factor analysis clearly differentiated between the OFSP crisps and commercial control crisps based on their sensory profiles. Consumer testing is needed to determine the market potential of OFSP crisps.
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A FLASH PRESENTATION ON THE SENSORY EVALUATION OF ORANGE-FLESHED SWEETPOTATO CRISPS BY THE FLASH PROFILING METHOD
- 1. DESCRIPTIVE SENSORY EVALUATION OF ORANGE-FLESHED SWEET POTATO (OFSP) AND OTHER VEGETABLE CRISPS BY THE FLASH PROFILING METHOD J. Makame & H.L. de Kock AfroSense 2015 (23-26 November), STIAS Conference Centre, Stellenbosch, South Africa
- 2. THEORETICAL FRAMEWORK (Evans School Policy Analysis and Research, EPAR, 2015). (Laurie et al., 2015), (Varela and Ares, 2014; Frøst et al., 2015) (Dairou & Sieffermann, 2002) (Ares , 2015). OBJECTIVE
- 3. EXPERIMENTAL DESIGN Three sets of Deep-fat fried OFSP Crisps Commercial crisp samples- Controls Type 1 (Bophelo) Type 2 (Impilo) Type 3 (199062.1) Carrot Butternut Pumpkin Sweet potato A Sweet potato B FLASH PROFILE EVALUATION(Dairou & Sieffermann, 2002) [8 Assessors] ANOVA Multiple Factor Analysis (MFA) Product Sensory Fingerprints SAMPLE RANDOMIZATION RANKING PRODUCTS FOR EACH ATTRIBUTE FROM LOW TO HIGH INTENSITY (Line scale) e.g.
- 4. Bophelo Impilo 199062.1 Sweetpotato-A Pumpkin Butternut Carrot Sweetpotato-B -3 -2 -1 0 1 2 3 -4 -3 -2 -1 0 1 2 3 4 F2(31%) F1 (34 %) Orange/Yellow Burnt-T Spongy Sweet Orange/Yellow Brown Rough Crisp Sweet Chewy Cooked-Potato-Chi Dried-fruit-App Orange/Yellow Fresh-Roll-Sm Savoury Crispy Used-Oil-Sm Tough Burnt Orange/Yellow Burnt-F Burnt-Aro Dry Crisp Crunchy Oily Dark-Peach Sweet Orange/Yellow Vetkoet-T Pumpkin Orange/Yellow Brown Crunchy Mango-Aro Oily Orange/Yellow Sweetpotato-Aro Salt Burnt-App Burnt-Sm Orange/Yellow Burnt-App Rough,blisters Crisp Chewy Oily Light Nutty-T Sweet-Chilli-T Smokey aft-T Burnt-T Buttery-T Crackly Rubbery Burnt-Aro Stale MFA Sensory Map of the 7 Crisp types evaluated by the Flash Profile Method (F1F2 65%). Sweetpotato was duplicated (A, B) to check panel reliability.
- 5. CONCLUSIONS Flash Profile method clearly differentiated between the sensory maps of crisps from OFSP and commercial control types on the SA market. Consumer testing of the OFSP crisps will determine if this is a product with potential to add to the current product range. Acknowledgements • NRF-DST Innovation Masters Scholarship • The University of Pretoria, Department of Food Science • The Agricultural Research Council-Vegetable and Ornamental Plants Institute for OFSP supplies. AfroSense 2015 (23-26 November), STIAS Conference Centre, Stellenbosch, South Africa
- 6. Bophelo Impilo 199062.1 Sweetpotato-A Pumpkin Butternut Carrot Sweetpotato-B -3 -2 -1 0 1 2 3 -4 -3 -2 -1 0 1 2 3 4 F3(11.57%) F1 (33.84 %) Orange/Yellow Burnt-T Spongy Sweet Orange/Yellow Brown Rough Crisp Sweet Chewy Cooked-Potato-Chi Dried-fruit-App Orange/Yellow Fresh-Roll-Sm Savoury Crispy Used-Oil-Sm Tough Burnt Orange/Yellow Burnt F Burnt-Aro Dry Crisp Crunchy Oily Dark-Peach Sweet Orange/Yellow Vetkoet-T Pumpkin Orange/Yellow Brown Crunchy Mango-Aro Oily Orange/Yellow Rough, blisterso Salt Burnt-App Burnt-Sm Orange/Yellow Burnt-App Rough, blisters Crisp Chewy Oily Light Nutty-T Sweet-Chilli-T Smokey aft-T Burnt-T Buttery-T Crackly Rubbery Burnt-Aro Stale ADDENDUM MFA Sensory Map of the 7 Crisp types evaluated by the Flash Profile Method (F1F3 45%). Sweetpotato was duplicated (A, B) to check panel reliability.