干旱区生态环境知识资源中心(Arid): Flavour profile, consumer acceptance and cooking methods of Portulacaria afra (spekboom) leaves

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DOI	10.1016/j.ijgfs.2023.100784
	Flavour profile, consumer acceptance and cooking methods of Portulacaria afra (spekboom) leaves
	Zulu, Ayanda B.; Bothma, Carina; De Wit, Maryna; du Toit, Alba
通讯作者	du Toit, A
来源期刊	INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
ISSN	1878-450X
EISSN	1878-4518
出版年	2023
卷号	33
英文摘要	Portulacaria afra (P. afra) is a highly adaptable edible wild-growing succulent plant known as Spekboom. It thrives in gardens and the wild in arid and semi-arid regions of Southern Africa. It has a pleasant and citrusy acidic flavour. The study determined the consumer liking and sensory profile of five Spekboom treatments (raw, blanched, oven-baked, stir-fried and steamed). Ninety-four panellists ranked it on a nine-point hedonic scale and selected sensory characteristics which best described the taste using the Check-All-That-Apply (CATA) assessment. The overall liking assessment showed the fresh sample was 'neither liked nor disliked' (5.06), while the other treatments were 'disliked slightly'. The most frequently checked terms in the CATA assessment were leafy appearance (201) and sour taste (369). Agglomerative Hierarchical Clustering and External Preference Mapping indicated two clusters. Cluster 1 indicated the raw leaves as fresh, green, leafy, and crispy, while the second cluster preferred blanched, oven-baked, and steamed leaves with descriptors like sour, bitter, chewy, juicy and pungent. All the treatments, except stir-frying, appeared to be acceptable to consumers. Thus, this plant has an acceptable taste. It could assist in ensuring sustainable food security and reduce the vulnerability of rural and urban food-insecure households in Southern Africa.
英文关键词	Wild edible plants Underutilised food source Food and nutrition security New ingredients Check-all-that-apply (CATA)
类型	Article
语种	英语
开放获取类型	hybrid
收录类别	SCI-E
WOS记录号	WOS:001048849900001
WOS关键词	FOOD SECURITY ; SOUTH-AFRICA ; PLANTS
WOS类目	Food Science & Technology
WOS研究方向	Food Science & Technology
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/397000
推荐引用方式 GB/T 7714	Zulu, Ayanda B.,Bothma, Carina,De Wit, Maryna,et al. Flavour profile, consumer acceptance and cooking methods of Portulacaria afra (spekboom) leaves[J],2023,33.
APA	Zulu, Ayanda B.,Bothma, Carina,De Wit, Maryna,&du Toit, Alba.(2023).Flavour profile, consumer acceptance and cooking methods of Portulacaria afra (spekboom) leaves.INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE,33.
MLA	Zulu, Ayanda B.,et al."Flavour profile, consumer acceptance and cooking methods of Portulacaria afra (spekboom) leaves".INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE 33(2023).