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

GOLDNER, M. C.; PEREZ, O.; PILOSOF, A.; ARMADA, M.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdan; Año: 2012 vol. 47 p. 83 - 90

0023-6438

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, morada, and Papalisa were characterized by their colors. Imilla, Runa and Cuarentona were noted for their texture properties. Instrumental firmness could predict roughness, friability, adhesiveness and springiness (0.50< r < 0.73). The dry matter, ranging from 10.4 to 30.4 g/100g, was associated with all the sensory texture descriptors according, but only showed Pearson´s correlation with manual adhesiveness (r =0.62, P