Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: Case of gowe from Benin
Sensory profile of gowe beverage was established with 10 gowe samples by 22 semitrained panelists. Besides, consumer study was performed on four representative gowe samples with 141 African ordinary consumers using a modified quantitative descriptive analysis. Gowe samples significantly differed (P < 0.05) with respect to all the sensory attributes, except for cereal odor and cereal taste (P > 0.05). The principal component analysis plot revealed the effects of raw material and process: Sorghum gowe was differently scored from maize gowe samples (P < 0.05). Gowe types from saccharification step (SSaF, SSaSF) evidenced higher scores with respect to fermented odor (41.7) and acidic taste (47.9), while those without saccharification had lower scores of fermented odor and acidic taste, with values of 18.4 and 16.9, respectively. No significant difference was evidenced with respect to the addition of "non malted flour" before or after saccharification. Regarding consumer testing, three distinct patterns of consumer acceptability were observed, which were grouped as "Sugary gowe likers" (63.1% of consumers) followed by "Sugary and saccharified sorghum gowe likers" (20.6%) and "Pure maize gowe dislikers" (16.3%). Irrespective of the consumers cluster, saccharified malted sorghum gowe without sugar was the unique sample scored more than 6 over 9.
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dig-cirad-fr-5750362024-01-28T22:26:33Z http://agritrop.cirad.fr/575036/ http://agritrop.cirad.fr/575036/ Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: Case of gowe from Benin. Adinsi Laurent, Akissoé Noël, Dalodé-Vieira Générose, Anihouvi Victor, Fliedel Geneviève, Mestres Christian, Hounhouigan Joseph Djidjoho. 2015. Food Science and Nutrition, 3 (1), 9 p.https://doi.org/10.1002/fsn3.166 <https://doi.org/10.1002/fsn3.166> Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: Case of gowe from Benin Adinsi, Laurent Akissoé, Noël Dalodé-Vieira, Générose Anihouvi, Victor Fliedel, Geneviève Mestres, Christian Hounhouigan, Joseph Djidjoho eng 2015 Food Science and Nutrition Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires produit fermenté boisson analyse organoleptique acceptabilité comportement du consommateur maïs sorgho en grain enquête auprès des consommateurs qualité des aliments maltage fermentation http://aims.fao.org/aos/agrovoc/c_15734 http://aims.fao.org/aos/agrovoc/c_896 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_29195 http://aims.fao.org/aos/agrovoc/c_1821 http://aims.fao.org/aos/agrovoc/c_12332 http://aims.fao.org/aos/agrovoc/c_7249 http://aims.fao.org/aos/agrovoc/c_28656 http://aims.fao.org/aos/agrovoc/c_10965 http://aims.fao.org/aos/agrovoc/c_12355 http://aims.fao.org/aos/agrovoc/c_2855 Bénin http://aims.fao.org/aos/agrovoc/c_875 Sensory profile of gowe beverage was established with 10 gowe samples by 22 semitrained panelists. Besides, consumer study was performed on four representative gowe samples with 141 African ordinary consumers using a modified quantitative descriptive analysis. Gowe samples significantly differed (P < 0.05) with respect to all the sensory attributes, except for cereal odor and cereal taste (P > 0.05). The principal component analysis plot revealed the effects of raw material and process: Sorghum gowe was differently scored from maize gowe samples (P < 0.05). Gowe types from saccharification step (SSaF, SSaSF) evidenced higher scores with respect to fermented odor (41.7) and acidic taste (47.9), while those without saccharification had lower scores of fermented odor and acidic taste, with values of 18.4 and 16.9, respectively. No significant difference was evidenced with respect to the addition of "non malted flour" before or after saccharification. Regarding consumer testing, three distinct patterns of consumer acceptability were observed, which were grouped as "Sugary gowe likers" (63.1% of consumers) followed by "Sugary and saccharified sorghum gowe likers" (20.6%) and "Pure maize gowe dislikers" (16.3%). Irrespective of the consumers cluster, saccharified malted sorghum gowe without sugar was the unique sample scored more than 6 over 9. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/575036/1/document_575036.pdf application/pdf cc_by info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/4.0/ https://doi.org/10.1002/fsn3.166 10.1002/fsn3.166 info:eu-repo/semantics/altIdentifier/doi/10.1002/fsn3.166 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1002/fsn3.166 |
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Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires produit fermenté boisson analyse organoleptique acceptabilité comportement du consommateur maïs sorgho en grain enquête auprès des consommateurs qualité des aliments maltage fermentation http://aims.fao.org/aos/agrovoc/c_15734 http://aims.fao.org/aos/agrovoc/c_896 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_29195 http://aims.fao.org/aos/agrovoc/c_1821 http://aims.fao.org/aos/agrovoc/c_12332 http://aims.fao.org/aos/agrovoc/c_7249 http://aims.fao.org/aos/agrovoc/c_28656 http://aims.fao.org/aos/agrovoc/c_10965 http://aims.fao.org/aos/agrovoc/c_12355 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_875 Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires produit fermenté boisson analyse organoleptique acceptabilité comportement du consommateur maïs sorgho en grain enquête auprès des consommateurs qualité des aliments maltage fermentation http://aims.fao.org/aos/agrovoc/c_15734 http://aims.fao.org/aos/agrovoc/c_896 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_29195 http://aims.fao.org/aos/agrovoc/c_1821 http://aims.fao.org/aos/agrovoc/c_12332 http://aims.fao.org/aos/agrovoc/c_7249 http://aims.fao.org/aos/agrovoc/c_28656 http://aims.fao.org/aos/agrovoc/c_10965 http://aims.fao.org/aos/agrovoc/c_12355 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_875 |
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Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires produit fermenté boisson analyse organoleptique acceptabilité comportement du consommateur maïs sorgho en grain enquête auprès des consommateurs qualité des aliments maltage fermentation http://aims.fao.org/aos/agrovoc/c_15734 http://aims.fao.org/aos/agrovoc/c_896 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_29195 http://aims.fao.org/aos/agrovoc/c_1821 http://aims.fao.org/aos/agrovoc/c_12332 http://aims.fao.org/aos/agrovoc/c_7249 http://aims.fao.org/aos/agrovoc/c_28656 http://aims.fao.org/aos/agrovoc/c_10965 http://aims.fao.org/aos/agrovoc/c_12355 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_875 Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires produit fermenté boisson analyse organoleptique acceptabilité comportement du consommateur maïs sorgho en grain enquête auprès des consommateurs qualité des aliments maltage fermentation http://aims.fao.org/aos/agrovoc/c_15734 http://aims.fao.org/aos/agrovoc/c_896 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_29195 http://aims.fao.org/aos/agrovoc/c_1821 http://aims.fao.org/aos/agrovoc/c_12332 http://aims.fao.org/aos/agrovoc/c_7249 http://aims.fao.org/aos/agrovoc/c_28656 http://aims.fao.org/aos/agrovoc/c_10965 http://aims.fao.org/aos/agrovoc/c_12355 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_875 Adinsi, Laurent Akissoé, Noël Dalodé-Vieira, Générose Anihouvi, Victor Fliedel, Geneviève Mestres, Christian Hounhouigan, Joseph Djidjoho Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: Case of gowe from Benin |
description |
Sensory profile of gowe beverage was established with 10 gowe samples by 22 semitrained panelists. Besides, consumer study was performed on four representative gowe samples with 141 African ordinary consumers using a modified quantitative descriptive analysis. Gowe samples significantly differed (P < 0.05) with respect to all the sensory attributes, except for cereal odor and cereal taste (P > 0.05). The principal component analysis plot revealed the effects of raw material and process: Sorghum gowe was differently scored from maize gowe samples (P < 0.05). Gowe types from saccharification step (SSaF, SSaSF) evidenced higher scores with respect to fermented odor (41.7) and acidic taste (47.9), while those without saccharification had lower scores of fermented odor and acidic taste, with values of 18.4 and 16.9, respectively. No significant difference was evidenced with respect to the addition of "non malted flour" before or after saccharification. Regarding consumer testing, three distinct patterns of consumer acceptability were observed, which were grouped as "Sugary gowe likers" (63.1% of consumers) followed by "Sugary and saccharified sorghum gowe likers" (20.6%) and "Pure maize gowe dislikers" (16.3%). Irrespective of the consumers cluster, saccharified malted sorghum gowe without sugar was the unique sample scored more than 6 over 9. |
format |
article |
topic_facet |
Q04 - Composition des produits alimentaires Q02 - Traitement et conservation des produits alimentaires produit fermenté boisson analyse organoleptique acceptabilité comportement du consommateur maïs sorgho en grain enquête auprès des consommateurs qualité des aliments maltage fermentation http://aims.fao.org/aos/agrovoc/c_15734 http://aims.fao.org/aos/agrovoc/c_896 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_29195 http://aims.fao.org/aos/agrovoc/c_1821 http://aims.fao.org/aos/agrovoc/c_12332 http://aims.fao.org/aos/agrovoc/c_7249 http://aims.fao.org/aos/agrovoc/c_28656 http://aims.fao.org/aos/agrovoc/c_10965 http://aims.fao.org/aos/agrovoc/c_12355 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_875 |
author |
Adinsi, Laurent Akissoé, Noël Dalodé-Vieira, Générose Anihouvi, Victor Fliedel, Geneviève Mestres, Christian Hounhouigan, Joseph Djidjoho |
author_facet |
Adinsi, Laurent Akissoé, Noël Dalodé-Vieira, Générose Anihouvi, Victor Fliedel, Geneviève Mestres, Christian Hounhouigan, Joseph Djidjoho |
author_sort |
Adinsi, Laurent |
title |
Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: Case of gowe from Benin |
title_short |
Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: Case of gowe from Benin |
title_full |
Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: Case of gowe from Benin |
title_fullStr |
Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: Case of gowe from Benin |
title_full_unstemmed |
Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: Case of gowe from Benin |
title_sort |
sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: case of gowe from benin |
url |
http://agritrop.cirad.fr/575036/ http://agritrop.cirad.fr/575036/1/document_575036.pdf |
work_keys_str_mv |
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