Université Peleforo Gon Coulibaly, Korhogo, Côte d'Ivoire.
Centre National de Recherche Agronomique, Abidjan, Côte d'Ivoire.
J Sci Food Agric. 2024 Jun;104(8):4596-4605. doi: 10.1002/jsfa.13141. Epub 2023 Dec 9.
Cassava breeding research programs focused initially on agronomic performance but in recent years they have considered the processability and the organoleptic properties of the final product, to increase the adoption of new varieties. One important cassava foodstuff is attiéké, a fermented and granular product, so it is necessary to determine criteria used by attiéké processors to select raw cassava and the characteristics leading consumers to like this product. This study assessed the attiéké production process, the criteria associated with the quality of attiéké, the sensory drivers of consumer acceptance, and their thresholds.
The total processing yield of attiéké varied according to the cassava variety and depended primarily on the fermentation-pressing yield. However, it was not correlated either with the peeling yield or with morphological characteristics of cassava roots. The production of a ton of attiéké required about 150 h. Dry matter, organic acids, soluble sugars, total pectin, and the pH of raw material and attiéké varied depending on the cassava variety. Ten discriminating sensory attributes of attiéké were identified. Consumer testing showed that overall liking for attiéké was associated with sourness, texture, and brightness. Acceptable sensory score thresholds were 1.67-2.18 for sour odor, 4.75 to 6.3 for cohesiveness, and 5.4 to 6.3 for 'mouthfeel sensation'. Attiéké dry matter correlated positively with cohesiveness and moldability.
Several potential solutions are discussed to improve the adoption of cassava varieties for attiéké production. However, further studies need to be carried out to translate the sensory thresholds of texture attributes into robust instrumental methods because texture is an important attribute of attiéké in addition to sourness. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
木薯的培育研究最初集中在农艺性能上，但近年来，它们已经考虑到最终产品的可加工性和感官特性，以提高新品种的采用率。木薯的一种重要食品是 attiéké，一种发酵和颗粒状的产品，因此有必要确定 attiéké 加工者用来选择生木薯的标准以及促使消费者喜欢这种产品的特征。本研究评估了 attiéké 的生产工艺、与 attiéké 质量相关的标准、消费者接受度的感官驱动因素及其阈值。
attiéké 的总加工收率因木薯品种而异，主要取决于发酵压榨收率。然而，它既与去皮收率无关，也与木薯根的形态特征无关。生产一吨 attiéké 需要大约 150 小时。干物质、有机酸、可溶性糖、总果胶以及原料和 attiéké 的 pH 值取决于木薯品种。确定了 10 个区分 attiéké 的感官属性。消费者测试表明，对 attiéké 的总体喜爱与酸味、质地和亮度有关。可接受的感官评分阈值为酸臭气味 1.67-2.18、内聚性 4.75 至 6.3 和“口感感”5.4 至 6.3。attiéké 干物质与内聚性和可模塑性呈正相关。
讨论了几种潜在的解决方案来提高木薯品种在 attiéké 生产中的采用率。然而，需要进一步研究，以便将质地属性的感官阈值转化为稳健的仪器方法，因为质地是 attiéké 的一个重要属性，除了酸味之外。© 2023 作者。John Wiley & Sons Ltd 代表化学工业协会出版的《食品科学杂志》。
