MODELING CONSUMER ACCEPTABILITY OF β-CAROTENE RICH SWEET POTATO CURD

• Published in: Journal of sensory studies Vol. 23; no. 6; pp. 791 - 803
• Main Authors: SIVAKUMAR, P. SETHURAMAN, PANDA, SMITA H., RAY, RAMESH C., PRADHAN, DURGA C., SIVARAMANE, N.
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.12.2008; Wiley
• Subjects: Biological and medical sciences; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; General aspects; Methods of analysis, processing and quality control, regulation, standards; Solanum tuberosum; Tuber; Vegetables; Sweet potato; Modeling
• ISSN: 0887-8250; 1745-459X
• DOI: 10.1111/j.1745-459X.2008.00186.x

ABSTRACT Sweet potato (SP) curd prepared by co‐fermenting boiled β ‐carotene rich SP puree, cow's milk with curd culture, was evaluated for consumer acceptability of sensory attributes. One hundred consumers from the Orissa State, India evaluated SP curd in terms of five major sensory attributes, i.e., sweetness, color, texture, aroma and general appearance on a 9‐point hedonic scale. The responses were modeled through binary logistic regression to understand the sensory attributes, which govern the decision process. Color and texture were found to influence consumer acceptability. The β ‐carotene supplied by SP‐enriched yellow color of the curd, and starch and dietary fiber enhanced the thickness of SP curd. PRACTICAL APPLICATIONS Vitamin A Deficiency (VAD) is a serious problem affecting bulk of the disadvantaged population living in the developing countries. Fortification of foods with β‐carotene (precursor of vitamin A) is widely regarded as a strategy to combat VAD through natural means. Sweet potato (SP) is a secondary staple food for small and tribal farmers particularly during off‐season when there is a scarcity of food grains. Curd is a popular fermented dairy product, consumed widely in the Indian subcontinent. Fortifying curd with β‐carotene rich SP can enhance the nutrient content (β‐carotene, minerals, etc.) as well as culinary qualities (color and texture). Besides, modeling consumer preferences help us to identify the attributes, which govern the acceptability of SP curd. Such model could be compared with the sensory panel results to understand the accuracy with which decisions are made at the laboratory level.