Physico-chemical and sensory properties of marmalades made from mixtures of fruits and under-exploited Andean tubers

LOTUFO HADDAD, AGUSTINA M; GOLDNER, MARÍA CRISTINA; ARMADA, MARGARITA; MARGALEF, MARÍA ISABEL

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Año: 2017 vol. 97 p. 4124 - 4134

0022-5142

BACKGROUND: This work studies the added value to the Andean tuber crops through the production of jams. The objective were: (1) to study the sensory and instrumental characteristics of dietetic marmalades made with fruits and Andean tubers; (2) to research consumer´s acceptability and emotional responses; (3) to assess the relationship between sensory and instrumental variables and (4) to determine sensory, instrumental and emotional variables that influence the acceptability. RESULTS: Pearson´s correlations showed that spreadability was the variable better predicted by sensory and instrumental ones. The analysis of variance showed that sourness increased with the increase of strawberry and the decrease of apple contents (P < 0.05). The acceptability increased when the strawberry proportion was higher. The sweetness?sourness balance drove the hedonic response and some emotions changed from one feeling to its corresponding opposite when the strawberry proportion reached 50 or 60. According to a partial least square 2 and a principal components analysis of sensory/acceptability/emotion data, ?typical?, ?autochthonous?, ?urban? and ?present? resulted in positive emotions which favored the consumer liking. CONCLUSION: Formulating marmalades with mixtures of fruits and Andean tubers will allow giving value-added to these crops. The elaboration of products using innovative raw materials will be an incentive for farmers to cultivate them. © 2017 Society of Chemical Industry.