Standard operating procedure for characterization of instrumental texture of steamed potato by penetration, TPA and extrusion

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cg.authorship.typesCGIAR and developing country instituteen
cg.authorship.typesCGIAR and advanced research instituteen
cg.contributor.affiliationInternational Potato Centeren
cg.contributor.affiliationNational Agricultural Research Laboratories, Ugandaen
cg.coverage.countryUganda
cg.coverage.iso3166-alpha2UG
cg.coverage.regionAfrica
cg.creator.identifierMariam Nakitto: 0000-0002-4140-7216en
cg.creator.identifierMukani Moyo: 0000-0001-5658-2669en
cg.creator.identifierThiago Otavio Mendes De Paula: 0000-0003-3695-7827en
cg.creator.identifierReuben SSALI Tendo: 0000-0002-8143-6564en
cg.identifier.doihttps://doi.org/10.18167/agritrop/00783en
cg.subject.actionAreaGenetic Innovation
cg.subject.actionAreaSystems Transformation
cg.subject.cipPOTATOESen
cg.subject.cipBREEDINGen
cg.subject.cipNUTRITIONen
cg.subject.cipSOCIAL AND NUTRITIONAL SCIENCES SNSen
cg.subject.impactAreaNutrition, health and food security
cg.subject.impactAreaGender equality, youth and social inclusion
cg.subject.sdgSDG 2 - Zero hungeren
cg.subject.sdgSDG 3 - Good health and well-beingen
cg.subject.sdgSDG 12 - Responsible consumption and productionen
dc.contributor.authorNakitto, M.en
dc.contributor.authorMoyo, M.en
dc.contributor.authorMendes, T.en
dc.contributor.authorBalikoowa, B.en
dc.contributor.authorSsali, R.T.en
dc.contributor.authorAyetigbo, O.en
dc.contributor.authorMestres, C.en
dc.date.accessioned2025-04-01T21:03:13Zen
dc.date.available2025-04-01T21:03:13Zen
dc.identifier.urihttps://hdl.handle.net/10568/173961
dc.titleStandard operating procedure for characterization of instrumental texture of steamed potato by penetration, TPA and extrusionen
dcterms.abstractConsumers of potato in Uganda prefer potato tubers that are soft when cooked. Softness is commonly used as an antonym for firmness. Therefore, consumers like potatoes that require little effort to bite through. This SOP describes laboratory-based methods for measuring instrumental texture in steamed potato. The methods described include details about sample preparation, conditions of instrumental texture analysis and description of textural parameters measured. To cook the samples, cubed pieces measuring 2.5cm on each side were excised from potato tubers and steamed between pieces of banana leaves over boiling water for 15 minutes. A similar procedure is used when preparing potato samples for descriptive sensory analysis where whole tubers are peeled and steamed between layers of banana leaves over boiling water for 40 minutes. The proposed texture analysis procedure is conducted on 2.5 cm cubes of potato using a 60° conical probe to a maximum distance of 10 mm for penetration, 75mm cylindrical plate for two-cycles texture profile analysis (TPA), and 5-blade grid Ottawa cell for extrusion. The methods were validated by comparing with descriptive sensory analysis of steamed potato on the same samples, and significant correlations were found. While all the methods were discriminant, the penetration method seemed to be preferred in lieu of extrusion and texture profile analysis.en
dcterms.accessRightsOpen Access
dcterms.audienceAcademicsen
dcterms.audienceCGIARen
dcterms.audienceDevelopment Practitionersen
dcterms.audienceDonorsen
dcterms.audienceExtensionen
dcterms.audienceFarmersen
dcterms.audienceGeneral Publicen
dcterms.audienceNGOsen
dcterms.audiencePolicy Makersen
dcterms.audienceScientistsen
dcterms.bibliographicCitationNakitto, M.; Moyo, M.; Mendes, T.; Balikoowa, B.; Ssali, R.T.; Ayetigbo, O.; Mestres, C. 2024. Standard Operating Procedure for Characterization of Instrumental Texture of Steamed Potato by Penetration, TPA and Extrusion. Kampala, Uganda: RTB Breeding, 21 p. https://doi.org/10.18167/agritrop/00783en
dcterms.issued2024en
dcterms.languageen
dcterms.licenseCopyrighted; all rights reserved
dcterms.subjectpotatoesen
dcterms.subjectfood qualityen
dcterms.subjectstandard operating proceduresen
dcterms.typeManual

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