Sensory quantitative descriptive analysis of African slimy okra (Abelmoschus esculentus) preparations and its correlation with instrumental parameters
Okra (Abelmoschus esculentus) is one of the ingredients used in traditional West and Central African gastronomy because of the slimy texture it gives to sauces, soups and stews. However, in the literature, the definition of “sliminess” is unclear, the textural perception of these slimy preparations has not been described, and the possibility of measuring the textural quality of these sauces instrumentally has not been established. This study therefore aims (a) to identify the sensory attributes adapted to describe the texture of these slimy sauces and (b) to verify that the instrumental measurements adapted to characterize the rheology and texture of these sauces are well correlated to these attributes. Nine okra sauces were prepared by varying their formulation and the preparation process. A quantitative descriptive sensory analysis and a ranking test were carried out with a trained panel of 16 panelists. The texture of the okra-based slimy sauces prepared can be described using 11 attributes referring to their consistency and to their adhesive, elastic, elongation and functional properties. Results showed that sliminess is a complex textural property resulting from the combined perception of stringiness and viscosity of semi-solid matrices. Therefore, it is not possible to correctly predict the sensory perception of sliminess with a single instrumental measurement. However, measuring their consistency index K and their stringiness is necessary and sufficient to characterize the texture of these sauces and to predict the sensory perception of their consistency and elongational properties.
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Subjects: | propriété organoleptique, sauce, analyse quantitative, instrument de mesure, Abelmoschus esculentus, gastronomie, analyse organoleptique, Abelmoschus, potage, ragoût, http://aims.fao.org/aos/agrovoc/c_5399, http://aims.fao.org/aos/agrovoc/c_6821, http://aims.fao.org/aos/agrovoc/c_32660, http://aims.fao.org/aos/agrovoc/c_12457, http://aims.fao.org/aos/agrovoc/c_8557, http://aims.fao.org/aos/agrovoc/c_1410353704258, http://aims.fao.org/aos/agrovoc/c_16006, http://aims.fao.org/aos/agrovoc/c_37381, http://aims.fao.org/aos/agrovoc/c_16148, http://aims.fao.org/aos/agrovoc/c_14587, |
Online Access: | http://agritrop.cirad.fr/605787/ http://agritrop.cirad.fr/605787/1/ID605787.pdf |
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dig-cirad-fr-6057872024-01-29T06:06:11Z http://agritrop.cirad.fr/605787/ http://agritrop.cirad.fr/605787/ Sensory quantitative descriptive analysis of African slimy okra (Abelmoschus esculentus) preparations and its correlation with instrumental parameters. Savouré Timoty, Dornier Manuel, Maraval Isabelle, Collignan Antoine. 2021. Journal of Texture Studies, 52 (3) : 314-333.https://doi.org/10.1111/jtxs.12583 <https://doi.org/10.1111/jtxs.12583> Sensory quantitative descriptive analysis of African slimy okra (Abelmoschus esculentus) preparations and its correlation with instrumental parameters Savouré, Timoty Dornier, Manuel Maraval, Isabelle Collignan, Antoine eng 2021 Journal of Texture Studies propriété organoleptique sauce analyse quantitative instrument de mesure Abelmoschus esculentus gastronomie analyse organoleptique Abelmoschus potage ragoût http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_6821 http://aims.fao.org/aos/agrovoc/c_32660 http://aims.fao.org/aos/agrovoc/c_12457 http://aims.fao.org/aos/agrovoc/c_8557 http://aims.fao.org/aos/agrovoc/c_1410353704258 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_37381 http://aims.fao.org/aos/agrovoc/c_16148 http://aims.fao.org/aos/agrovoc/c_14587 Okra (Abelmoschus esculentus) is one of the ingredients used in traditional West and Central African gastronomy because of the slimy texture it gives to sauces, soups and stews. However, in the literature, the definition of “sliminess” is unclear, the textural perception of these slimy preparations has not been described, and the possibility of measuring the textural quality of these sauces instrumentally has not been established. This study therefore aims (a) to identify the sensory attributes adapted to describe the texture of these slimy sauces and (b) to verify that the instrumental measurements adapted to characterize the rheology and texture of these sauces are well correlated to these attributes. Nine okra sauces were prepared by varying their formulation and the preparation process. A quantitative descriptive sensory analysis and a ranking test were carried out with a trained panel of 16 panelists. The texture of the okra-based slimy sauces prepared can be described using 11 attributes referring to their consistency and to their adhesive, elastic, elongation and functional properties. Results showed that sliminess is a complex textural property resulting from the combined perception of stringiness and viscosity of semi-solid matrices. Therefore, it is not possible to correctly predict the sensory perception of sliminess with a single instrumental measurement. However, measuring their consistency index K and their stringiness is necessary and sufficient to characterize the texture of these sauces and to predict the sensory perception of their consistency and elongational properties. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/605787/1/ID605787.pdf text Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1111/jtxs.12583 10.1111/jtxs.12583 info:eu-repo/semantics/altIdentifier/doi/10.1111/jtxs.12583 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1111/jtxs.12583 |
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propriété organoleptique sauce analyse quantitative instrument de mesure Abelmoschus esculentus gastronomie analyse organoleptique Abelmoschus potage ragoût http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_6821 http://aims.fao.org/aos/agrovoc/c_32660 http://aims.fao.org/aos/agrovoc/c_12457 http://aims.fao.org/aos/agrovoc/c_8557 http://aims.fao.org/aos/agrovoc/c_1410353704258 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_37381 http://aims.fao.org/aos/agrovoc/c_16148 http://aims.fao.org/aos/agrovoc/c_14587 propriété organoleptique sauce analyse quantitative instrument de mesure Abelmoschus esculentus gastronomie analyse organoleptique Abelmoschus potage ragoût http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_6821 http://aims.fao.org/aos/agrovoc/c_32660 http://aims.fao.org/aos/agrovoc/c_12457 http://aims.fao.org/aos/agrovoc/c_8557 http://aims.fao.org/aos/agrovoc/c_1410353704258 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_37381 http://aims.fao.org/aos/agrovoc/c_16148 http://aims.fao.org/aos/agrovoc/c_14587 |
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propriété organoleptique sauce analyse quantitative instrument de mesure Abelmoschus esculentus gastronomie analyse organoleptique Abelmoschus potage ragoût http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_6821 http://aims.fao.org/aos/agrovoc/c_32660 http://aims.fao.org/aos/agrovoc/c_12457 http://aims.fao.org/aos/agrovoc/c_8557 http://aims.fao.org/aos/agrovoc/c_1410353704258 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_37381 http://aims.fao.org/aos/agrovoc/c_16148 http://aims.fao.org/aos/agrovoc/c_14587 propriété organoleptique sauce analyse quantitative instrument de mesure Abelmoschus esculentus gastronomie analyse organoleptique Abelmoschus potage ragoût http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_6821 http://aims.fao.org/aos/agrovoc/c_32660 http://aims.fao.org/aos/agrovoc/c_12457 http://aims.fao.org/aos/agrovoc/c_8557 http://aims.fao.org/aos/agrovoc/c_1410353704258 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_37381 http://aims.fao.org/aos/agrovoc/c_16148 http://aims.fao.org/aos/agrovoc/c_14587 Savouré, Timoty Dornier, Manuel Maraval, Isabelle Collignan, Antoine Sensory quantitative descriptive analysis of African slimy okra (Abelmoschus esculentus) preparations and its correlation with instrumental parameters |
description |
Okra (Abelmoschus esculentus) is one of the ingredients used in traditional West and Central African gastronomy because of the slimy texture it gives to sauces, soups and stews. However, in the literature, the definition of “sliminess” is unclear, the textural perception of these slimy preparations has not been described, and the possibility of measuring the textural quality of these sauces instrumentally has not been established. This study therefore aims (a) to identify the sensory attributes adapted to describe the texture of these slimy sauces and (b) to verify that the instrumental measurements adapted to characterize the rheology and texture of these sauces are well correlated to these attributes. Nine okra sauces were prepared by varying their formulation and the preparation process. A quantitative descriptive sensory analysis and a ranking test were carried out with a trained panel of 16 panelists. The texture of the okra-based slimy sauces prepared can be described using 11 attributes referring to their consistency and to their adhesive, elastic, elongation and functional properties. Results showed that sliminess is a complex textural property resulting from the combined perception of stringiness and viscosity of semi-solid matrices. Therefore, it is not possible to correctly predict the sensory perception of sliminess with a single instrumental measurement. However, measuring their consistency index K and their stringiness is necessary and sufficient to characterize the texture of these sauces and to predict the sensory perception of their consistency and elongational properties. |
format |
article |
topic_facet |
propriété organoleptique sauce analyse quantitative instrument de mesure Abelmoschus esculentus gastronomie analyse organoleptique Abelmoschus potage ragoût http://aims.fao.org/aos/agrovoc/c_5399 http://aims.fao.org/aos/agrovoc/c_6821 http://aims.fao.org/aos/agrovoc/c_32660 http://aims.fao.org/aos/agrovoc/c_12457 http://aims.fao.org/aos/agrovoc/c_8557 http://aims.fao.org/aos/agrovoc/c_1410353704258 http://aims.fao.org/aos/agrovoc/c_16006 http://aims.fao.org/aos/agrovoc/c_37381 http://aims.fao.org/aos/agrovoc/c_16148 http://aims.fao.org/aos/agrovoc/c_14587 |
author |
Savouré, Timoty Dornier, Manuel Maraval, Isabelle Collignan, Antoine |
author_facet |
Savouré, Timoty Dornier, Manuel Maraval, Isabelle Collignan, Antoine |
author_sort |
Savouré, Timoty |
title |
Sensory quantitative descriptive analysis of African slimy okra (Abelmoschus esculentus) preparations and its correlation with instrumental parameters |
title_short |
Sensory quantitative descriptive analysis of African slimy okra (Abelmoschus esculentus) preparations and its correlation with instrumental parameters |
title_full |
Sensory quantitative descriptive analysis of African slimy okra (Abelmoschus esculentus) preparations and its correlation with instrumental parameters |
title_fullStr |
Sensory quantitative descriptive analysis of African slimy okra (Abelmoschus esculentus) preparations and its correlation with instrumental parameters |
title_full_unstemmed |
Sensory quantitative descriptive analysis of African slimy okra (Abelmoschus esculentus) preparations and its correlation with instrumental parameters |
title_sort |
sensory quantitative descriptive analysis of african slimy okra (abelmoschus esculentus) preparations and its correlation with instrumental parameters |
url |
http://agritrop.cirad.fr/605787/ http://agritrop.cirad.fr/605787/1/ID605787.pdf |
work_keys_str_mv |
AT savouretimoty sensoryquantitativedescriptiveanalysisofafricanslimyokraabelmoschusesculentuspreparationsanditscorrelationwithinstrumentalparameters AT dorniermanuel sensoryquantitativedescriptiveanalysisofafricanslimyokraabelmoschusesculentuspreparationsanditscorrelationwithinstrumentalparameters AT maravalisabelle sensoryquantitativedescriptiveanalysisofafricanslimyokraabelmoschusesculentuspreparationsanditscorrelationwithinstrumentalparameters AT collignanantoine sensoryquantitativedescriptiveanalysisofafricanslimyokraabelmoschusesculentuspreparationsanditscorrelationwithinstrumentalparameters |
_version_ |
1792500596096368640 |