Boiled yam consumer testing, QDA, instrumental texture dataset for the key quality traits at UAC-FSA, Benin

Acceptance thresholds of key attributes of boiled yam were previously determined at sensory and instrumental levels. Seven or nine yam varieties were used for this purpose in 2022. Some of the models established need to be improved while others with high correlation coefficients are expected to be validated. This study was carried out to consolidate the sensory acceptability thresholds of the texture attributes and to validate instrumental predictors of easiness to break and overall liking. Crumbliness, easiness to break, sweetness of boiled yam from seven yam varieties were scored through quantitative descriptive analysis. Thereafter, Just About Right test and hedonic test were performed. In parallel, dry matter was determined on raw and boiled yam while penetration test was applied on boiled yam. All sensory and instrumental parameters highlighted significant varietal differences. The sensory thresholds of texture attributes of boiled yam were consolidated: thus, the crumbliness was judged acceptable and optimal at the scores above 5.5 and 7.0, respectively while the optimal easiness to break of boiled yam were scored between 6.0 and 8.1, and the acceptable ranged between 4.4 and 9.7. Easiness to break and overall liking models using instrumental parameters were validated with, on the one hand, a significant correlation between the predicted values observed values and, on the other hand, the absence of a significant difference between the correlation coefficients observed for both datasets.