Sensory Description of Andean corn spaghetti type pasta using Flash Profile

ALEJANDRA GIMENEZ; MARCELO MIRABALLES; ADRIANA GÁMBARO; MANUEL LOBO; NORMA SAMMAN

Rio de Janeiro

Simposio; 10 Th Pangborn Sensory Science Symposium; 2013

The Andean corns represent the basic food of northern Argentina. Due to the growing demand for gluten-free products, processed product development, based on these, is increasing. Pastas are in great demand in the celiac population. Currently gluten-free products are made from refined flours and starches with low nutritional value, which could be increased with the use of whole grain, but could affect the sensory quality. Flash Profile (FP) is a sensory description tool developed as a variant of Free Choice Profiling. It has the advantage of easily understood by consumers and a quick response. The aim of this study was to obtain sensory description of corn pasta-like product (spaghetti-type) and to compare the results obtained by a sensory panel of 10 judges with one of 30 consumers of pasta, using FP. Corn pasta-like product were developed with two varieties of Andean corns (Zea mays var. amylacea): white capia (MC) and Culli (MM). Also spaghetti samples: rice flour (ARR), durum wheat (TD), wheat bread (TC) and Italian durum wheat (TDI) were used. Data were analyzed by General Procrustes Analysis (GPA) and Hierarchical Cluster Analysis (HCA). In both cases the cluster analysis yielded three identical samples groups, one consisting of TD, TC, TDI, associated with "Firmness-Hardness", "Brightness", "yellow color ", "characteristic odor" and "flavor"; other by MM and MC associated with "grittiness", "stickiness", "strange color", "dark spots", "strange odor" and "strange taste" and finally ARR sample described by "sticky", "rice odor" and "flavored rice." Both panels supplied a similar sensory description, attributes or descriptors virtually identical were developed.