Comparative study of sensory and instrumental characteristics of texture and color of boiled under-exploited Andean tubers

Andean tubers are traditional staple food with different sizes, forms, colors and textures which, nowadays, are under-exploited. The work's aims were 1) to determine the instrumental and sensory characteristics of texture and color of boiled Andean tubers; and 2) to establish the relationship b...

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Detalles Bibliográficos
Autores principales: Pérez, Oscar E., Pilosof, Ana María Renata
Publicado: 2012
Materias:
Andean tubers
Dry matter
Sensory analysis
Texture profile analysis
Comparative studies
Different sizes
Dry matters
Instrumental analysis
Instrumental methods
Sensory characteristics
Staple food
Texture descriptors
Texture properties
Tuber crops
Color
Correlation methods
Food technology
Textures
Tubes (components)
Oxalis tuberosa
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v47_n1_p83_Goldner
http://hdl.handle.net/20.500.12110/paper_00236438_v47_n1_p83_Goldner
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_00236438_v47_n1_p83_Goldner
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spelling paper:paper_00236438_v47_n1_p83_Goldner2023-06-08T14:51:46Z Comparative study of sensory and instrumental characteristics of texture and color of boiled under-exploited Andean tubers Pérez, Oscar E. Pilosof, Ana María Renata Andean tubers Dry matter Sensory analysis Texture profile analysis Andean tubers Comparative studies Different sizes Dry matters Instrumental analysis Instrumental methods Sensory analysis Sensory characteristics Staple food Texture descriptors Texture profile analysis Texture properties Tuber crops Color Correlation methods Food technology Textures Tubes (components) Oxalis tuberosa Andean tubers are traditional staple food with different sizes, forms, colors and textures which, nowadays, are under-exploited. The work's aims were 1) to determine the instrumental and sensory characteristics of texture and color of boiled Andean tubers; and 2) to establish the relationship between the perceived sensations and the instrumental analysis. Six tuber crops were evaluated by a trained panel and instrumental methods. Oca amarilla, Oca morada, and Papalisa were characterized by their colors. Imilla, Runa and Cuarentona were noted for their texture properties. Roughness, friability, adhesiveness and springiness could be predicted by instrumental firmness (r between 0.50 and 0.73). The dry matter, ranging from 10.4 to 30.4%, was associated with all the sensory texture descriptors according, but only showed Pearson's correlation with manual adhesiveness (r = 0.62, P < 0.05) and firmness (r = 0.53, P < 0.05). This research determined some of the Andean tubers characteristics to start an appropriate utilization in food technology. © 2012 Elsevier Ltd. Fil:Pérez, O.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Pilosof, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2012 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v47_n1_p83_Goldner http://hdl.handle.net/20.500.12110/paper_00236438_v47_n1_p83_Goldner
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Andean tubers
Dry matter
Sensory analysis
Texture profile analysis
Andean tubers
Comparative studies
Different sizes
Dry matters
Instrumental analysis
Instrumental methods
Sensory analysis
Sensory characteristics
Staple food
Texture descriptors
Texture profile analysis
Texture properties
Tuber crops
Color
Correlation methods
Food technology
Textures
Tubes (components)
Oxalis tuberosa
spellingShingle Andean tubers
Dry matter
Sensory analysis
Texture profile analysis
Andean tubers
Comparative studies
Different sizes
Dry matters
Instrumental analysis
Instrumental methods
Sensory analysis
Sensory characteristics
Staple food
Texture descriptors
Texture profile analysis
Texture properties
Tuber crops
Color
Correlation methods
Food technology
Textures
Tubes (components)
Oxalis tuberosa
Pérez, Oscar E.
Pilosof, Ana María Renata
Comparative study of sensory and instrumental characteristics of texture and color of boiled under-exploited Andean tubers
topic_facet Andean tubers
Dry matter
Sensory analysis
Texture profile analysis
Andean tubers
Comparative studies
Different sizes
Dry matters
Instrumental analysis
Instrumental methods
Sensory analysis
Sensory characteristics
Staple food
Texture descriptors
Texture profile analysis
Texture properties
Tuber crops
Color
Correlation methods
Food technology
Textures
Tubes (components)
Oxalis tuberosa
description Andean tubers are traditional staple food with different sizes, forms, colors and textures which, nowadays, are under-exploited. The work's aims were 1) to determine the instrumental and sensory characteristics of texture and color of boiled Andean tubers; and 2) to establish the relationship between the perceived sensations and the instrumental analysis. Six tuber crops were evaluated by a trained panel and instrumental methods. Oca amarilla, Oca morada, and Papalisa were characterized by their colors. Imilla, Runa and Cuarentona were noted for their texture properties. Roughness, friability, adhesiveness and springiness could be predicted by instrumental firmness (r between 0.50 and 0.73). The dry matter, ranging from 10.4 to 30.4%, was associated with all the sensory texture descriptors according, but only showed Pearson's correlation with manual adhesiveness (r = 0.62, P < 0.05) and firmness (r = 0.53, P < 0.05). This research determined some of the Andean tubers characteristics to start an appropriate utilization in food technology. © 2012 Elsevier Ltd.
author Pérez, Oscar E.
Pilosof, Ana María Renata
author_facet Pérez, Oscar E.
Pilosof, Ana María Renata
author_sort Pérez, Oscar E.
title Comparative study of sensory and instrumental characteristics of texture and color of boiled under-exploited Andean tubers
title_short Comparative study of sensory and instrumental characteristics of texture and color of boiled under-exploited Andean tubers
title_full Comparative study of sensory and instrumental characteristics of texture and color of boiled under-exploited Andean tubers
title_fullStr Comparative study of sensory and instrumental characteristics of texture and color of boiled under-exploited Andean tubers
title_full_unstemmed Comparative study of sensory and instrumental characteristics of texture and color of boiled under-exploited Andean tubers
title_sort comparative study of sensory and instrumental characteristics of texture and color of boiled under-exploited andean tubers
publishDate 2012
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v47_n1_p83_Goldner
http://hdl.handle.net/20.500.12110/paper_00236438_v47_n1_p83_Goldner
work_keys_str_mv AT perezoscare comparativestudyofsensoryandinstrumentalcharacteristicsoftextureandcolorofboiledunderexploitedandeantubers
AT pilosofanamariarenata comparativestudyofsensoryandinstrumentalcharacteristicsoftextureandcolorofboiledunderexploitedandeantubers
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