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Abstract:

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.

Registro:

Documento: Artículo
Título:Comparative study of sensory and instrumental characteristics of texture and color of boiled under-exploited Andean tubers
Autor:Goldner, M.C.; Pérez, O.E.; Pilosof, A.M.R.; Armada, M.
Filiación:Instituto para la Investigación de la Industria Química (INIQUI), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Bolivia 5150, 4400 Salta, Argentina
Instituto de investigaciones Sensoriales de Alimentos (IISA), Facultad de Ciencias de la Salud, Universidad Nacional de Salta (UNSa), Av. Bolivia 5150, 4400 Salta, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires (UBA), Ciudad Universitaria, 1428 Buenos Aires, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Rivadavia 1917, 1033 Buenos Aires, Argentina
Facultad de Ingeniería, Universidad Nacional de Salta (UNSa), Argentina
Consejo de Investigación de la Universidad Nacional de Salta (CIUNSa), Argentina
Palabras clave: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
Año:2012
Volumen:47
Número:1
Página de inicio:83
Página de fin:90
DOI: http://dx.doi.org/10.1016/j.lwt.2011.12.031
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v47_n1_p83_Goldner

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Citas:

---------- APA ----------
Goldner, M.C., Pérez, O.E., Pilosof, A.M.R. & Armada, M. (2012) . Comparative study of sensory and instrumental characteristics of texture and color of boiled under-exploited Andean tubers. LWT - Food Science and Technology, 47(1), 83-90.
http://dx.doi.org/10.1016/j.lwt.2011.12.031
---------- CHICAGO ----------
Goldner, M.C., Pérez, O.E., Pilosof, A.M.R., Armada, M. "Comparative study of sensory and instrumental characteristics of texture and color of boiled under-exploited Andean tubers" . LWT - Food Science and Technology 47, no. 1 (2012) : 83-90.
http://dx.doi.org/10.1016/j.lwt.2011.12.031
---------- MLA ----------
Goldner, M.C., Pérez, O.E., Pilosof, A.M.R., Armada, M. "Comparative study of sensory and instrumental characteristics of texture and color of boiled under-exploited Andean tubers" . LWT - Food Science and Technology, vol. 47, no. 1, 2012, pp. 83-90.
http://dx.doi.org/10.1016/j.lwt.2011.12.031
---------- VANCOUVER ----------
Goldner, M.C., Pérez, O.E., Pilosof, A.M.R., Armada, M. Comparative study of sensory and instrumental characteristics of texture and color of boiled under-exploited Andean tubers. LWT - Food Sci. Technol. 2012;47(1):83-90.
http://dx.doi.org/10.1016/j.lwt.2011.12.031