%0 Journal Article
%T Sensorial Characteristics of a Senescent Plantain Empiric Dish (Dockounou) Produced in C te d¡¯Ivoire
%A Akoa Essoma E. Flore
%A Kra Kouassi Aboutou S¨¦verin
%A Megnanou Rose-Monde
%A Akpa Eric Essoh
%J Journal of Food Research
%@ 1927-0895
%D 2012
%R 10.5539/jfr.v1n4p150
%X Dockounou, a plantain derivate dish, is proposed on C te d¡¯Ivoire markets, under various sensorial qualities. Nevertheless, most of time, consumers¡¯ demands are not satisfied. Hence, a survey was undertaken in Abidjan to determine dockounou consumers¡¯ preferential sensorial criteria, for further improvements. 1250 respondents of both genre, from three age categories (junior, major and senior), literates or not and belonging to all the ethnic groups of C te d¡¯Ivoire, were interviewed through the whole communes. Among the eight sensorial criteria of dockounou, the majority of respondents identified packaging (98.16%), structure (94.47%), taste (91.11%) and the color (80.13%) as the first essential sensorial criteria for the choice of dockounou. They were followed by the texture (74.29%), flavor (68.43%), cooking mode (66.59%) and the type of flour (59.05%). The specific sensorial characteristics most of the respondents expected, independently to the socio-demographic variables, were Thaumatococcus daniellii leaf (55.59%) as packaging, smooth structure (58.44%), sweet-spiced taste (80.65%), brown color (67.32%), hard texture (57.31%), plantain flavor (73.96%), water cooking (48.08%) and maize (38.24%) and rice (37.09%) flours. However, these sensorial characteristics choices were significantly influenced by the ethnic and the age category more than the genre and the education.
%U http://www.ccsenet.org/journal/index.php/jfr/article/view/18606