Analysis of association of sensory and laboratory assessments for quality and consumer acceptability of steamed East Africa Highland Bananas.

The strong associations observed between laboratory-assessed and consumer-based characteristics (moldable by touch, and yellowness) suggest the possibility of predicting consumer characteristics using quantitative laboratory sensory assessments. Matooke taste as assessed by consumer panel (CP) is strongly associated with smooth texture and deep yellow color, which were the characteristics associated with landraces in the laboratory sensory assessment. This article is protected by copyright. All rights reserved.