Validação da percepção do sabor de oito genótipos de batata doce (Ipomoea Batatas (l.) LAM) pelo consumidor e sua relação com os teores de sólidos solúveis totais e matéria seca

Abstract

Sweet potato (Ipomoea batatas) is a key food in the diet of Mozambican families, especially in rural areas, due to its nutritional value and versatility. This study aimed to evaluate the total soluble solids and dry matter content in eight sweet potato genotypes (Alisha, Ken, Namanga, Olga, Nsântimuni, MGSG17009-19, Bertran, and Vitória), correlating these data with consumer acceptance of flavor. Analyses were conducted on both raw and cooked samples. Total soluble solids were measured using a digital refractometer, and dry matter was determined through freeze-drying. Sensory acceptance data were obtained from a trained panel, which evaluated the genotypes using a 10 point hedonic scale. Results showed that total soluble solids ranged from 6.65 to 10.03 °Brix (raw) and from 12.13 to 18.90 °Brix (cooked). Dry matter content ranged from 21.50% to 29.54%, with genotype Ken showing the highest value. A negative correlation (r = –0.57) was observed between dry matter and total soluble solids, indicating that high sweetness levels do not necessarily correspond to higher dry matter content. Although soluble solids and dry matter levels influenced sensory acceptance, attributes such as mealy texture and pleasant aroma were also crucial. Genotypes like Nsântimuni and Olga, even with moderate soluble solids levels, were highly accepted due to their favorable texture and aroma. It is concluded that the acceptance of sweet potato depends not only on sweetness but also on texture and aroma. Genetic improvement programs should consider these attributes in balance to develop varieties that better meet consumer preferences..