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Comparative study of sensory and instrumental characteristics of texture and color of boiled under-exploited Andean tubers
- Goldner, María C., Pérez, Oscar E., Pilosof, Ana M.R., Armada, Margarita
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.47 no.1 pp. 83-90
- adhesion, color, crops, firmness, food technology, roughness, sensation, sensory properties, texture, traditional foods, 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 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.