Descriptive sensory analysis, consumer liking and preference mapping for solar dried mango cv Dodo

Simple item page
dc.contributor.authorMongi, Richard J.
dc.contributor.authorNdabikunze, Bernadette
dc.contributor.authorChove, Bernard
dc.contributor.authorWicklund, Trude
dc.date.accessioned2023-05-26T07:00:16Z
dc.date.available2023-05-26T07:00:16Z
dc.date.issued2013
dc.descriptionAbstract. Full text article is available at https://core.ac.uk/download/pdf/234683659.pdfen_US
dc.description.abstractDescriptive sensory characteristics, consumer liking and preference mapping of solar dried mango cv Dodo were investigated in this study. Three solar drying methods solar cabinet direct dryer (CDD), cabinet mixed-mode dryer (CMD) and Tunnel dryer (TD) were used to dry mango samples while fresh sample was used as control. Descriptive sensory analysis was performed by 15 trained panelists who used 6 descriptors to quantitatively describe the sensory characteristics of mango samples while 78 consumers were used to assess the degree of liking of products’ sensory attributes using nine-point hedonic scale. External preference mapping was performed by relating sensory data with hedonic responses. Randomized complete block research design with panelists and samples as main principal factors was used. The results showed significant differences (p<0.05) in mean intensity scores of whiteness, hardness and sweetness attributes with dried samples having higher values than their fresh counterparts. Fresh sample had significantly (p<0.05) higher colour intensity score than dried samples. The consumer study showed that, with exception of taste attribute, consumers showed significant (p<0.05) differences in colour, texture, mouth feel and overall acceptability with fresh samples having higher values than dried counterparts. Moreover, the preference mapping results showed colour and acidity (flavour) attributes to be the main driver for positive consumer preference for fresh samples. Among the drying methods, tunnel dryer showed a relatively close relationship with these attributes than cabinet dryers. In conclusion, solar drying has significant effect on sensory attributes of dried mango especially colour and flavour which is also dependent on the drying method employed. Therefore, selection of appropriate drying method which will retain these attributes is of greater importance for consumer acceptability and marketability.en_US
dc.identifier.citationMongi, R. J., Bernadette, N., Chove, B., & Wicklund, T. (2013). Descriptive sensory analysis, consumer liking and preference mapping for solar dried mango cv Dodo. Food Science and Quality Management, 16, 16-23.en_US
dc.identifier.otherURL: https://core.ac.uk/download/pdf/234683659.pdf
dc.identifier.urihttp://hdl.handle.net/20.500.12661/4025
dc.language.isoenen_US
dc.publisherIISTEen_US
dc.subjectDescriptive sensory analysisen_US
dc.subjectSolar dried Mangoen_US
dc.subjectMangoen_US
dc.subjectMango cv Dodoen_US
dc.subjectPreference mappingen_US
dc.subjectSolar drying methodsen_US
dc.subjectTunnel dryeren_US
dc.subjectTDen_US
dc.subjectCabinet direct dryeren_US
dc.subjectCDDen_US
dc.subjectSensory analysisen_US
dc.titleDescriptive sensory analysis, consumer liking and preference mapping for solar dried mango cv Dodoen_US
dc.typeArticleen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
richi mongi.pdf
Size:
278.8 KB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Journal Articles