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

LWT

Volumn 47, Issue 1, 2012, Pages 83-90

  Goldner, María C ^a,b   Pérez, Oscar E ^a,c   Pilosof, Ana M R ^a,c   Armada, Margarita ^a,d  

^a Consejo Nacional de Investigaciones Científicas y Técnicas ^*  (Argentina)

^b Universidad Nacional de Salta   (Argentina)

^c UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^d UNIVERSIDAD NACIONAL DE SALTA   (Argentina)

Author keywords

Andean tubers; Dry matter; Sensory analysis; Texture profile analysis

Indexed keywords

ADHESIVES; COLOR; CORRELATION METHODS; TEXTURES; TUBES (COMPONENTS);

ANDEAN TUBERS; COMPARATIVE STUDIES; DRY MATTERS; INSTRUMENTAL ANALYSIS; INSTRUMENTAL METHODS; SENSORY CHARACTERISTICS; TEXTURE DESCRIPTORS; TEXTURE PROFILE ANALYSIS;

SENSORY ANALYSIS;

OXALIS TUBEROSA;

EID: 84857109914     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.12.031     Document Type: Article

References (40)

1. Andre C.M., Oufir M., Guignard C., Hoffmann L., Hausmann J.F., Evers D., et al. Antioxidant profiling of native Andean potato tubers (Solanum tuberosum L.) revels cultivars with high levels of β-carotene, α-tocopherol, chlorogenic acid and petanin. Journal of Agricultural and Food Chemistry 2007, 55:10839-10849.
2. Arvanitoyannis I.S., Vaitsi O., Mavromatis A. Physico-chemical and sensory attributes in conjunction with multivariate analysis of two potato (Solanum tuberonsum L.) cultivars after 90 days of storage: an exploratory authentication study. International Journal of Food Science and Technology 2008, 43:1960-1970.
3. ASTM Manual on sensory testing and methods, STP 434 1977, American Society for Testing and Materials, Philadelphia, PA.
4. Bourne M.C. Texture profile analysis. Food Technology 1978, 32. 66-62 and 72.
5. Brandt M.A., Skinner E.Z., Coleman J.A. Texture profile method. Journal of Food Science 1963, 28:404-409.
6. Busch J.M., Chancherdchai S., Savage G.P., Martin R.J., Halloy S., Deo B. Nutritional analysis and sensory evaluation of ulluco (Ullucus tuberosus Loz) grown in New Zealand. Journal of the Science of Food and Agriculture 2000, 80:2232-2240.
7. Chiavaro E., Barbanti D., Vittadini E., Massini R. The effect of different cooking methods on the instrumental quality of potatoes (cv. Agata). Journal of Food Engineering 2006, 77:169-178.
8. Condori B., Mamani P., Botello R., Patiño F., Devaux A., Ledent J.F. Agrophysiological characterization and parametrisation of Andean tubers: potato (Solanum sp.), oca (Oxalis tuberosa), isaño (Tropaeolum tuberosum) and papalisa (Ullucus tuberosus). European Journal of Agronomy 2008, 28:526-540.
9. Dubois M., Savage G.P., Martin R.J. The effect of cooking on the composition and colour of New Zealand grown oca. Food Chemistry 2007, 104:768-773.
10. García-Segovia P., Andrés-Bello A., Martínez-Monzó J. Textural properties of potatoes (Solanum tuberosum L., cv. Monalisa) as affected by different cooking processes. Journal of Food Engineering 2008, 88:28-35.
11. Goldner M.C., Armada M. Aceptabilidad de preparaciones culinarias de la Puna salteña en consumidores de zonas urbanas. Póster. II Congreso Internacional en Nutrición y Tecnología de Alimentos 2010, Mendoza, Argentina.
12. González Viñas M.A., Ballesteros C., Martín-Alvarez P.J., Cabezas L. Relationship between sensory and instrumental measurements of texture for artisanal and industrial Manchego cheeses. Journal of Sensory Studies 2007, 22:462-476.
13. IRAM Análisis sensorial metodología. Método de investigación de la sensibilidad del gusto 1996, Norma 20004, Instituto Argentino de Normalización, Buenos Aires, Argentina.
14. IRAM Análisis sensorial metodología. Iniciación y entrenamiento de los evaluadores en la detección y reconocimiento de olores 1996, Norma 20006, Instituto Argentino de Normalización, Buenos Aires, Argentina.
15. Jimenez M.E., Rossi A., Samman N. Revalorización del cultivo de papas andinas (Solanum tuberosum ssp andigenum). La Alimentación Latinoamericana 2007, 268:69-73.
16. Jimenez M.E., Rossi A., Samman N. Phenotypic, agronomic and nutritional characteristics of seven varieties of Andean potatoes. Journal of Food Composition and Analysis 2009, 22:613-616.
17. Kreutzmann S., Thybo A.K., Bredie W.L.P. Training of a sensory panel and profiling of winter hardy and coloured carrot genotypes. Food Quality and Preference 2007, 18:482-489.
18. Leighton C.S., Schönfeldt H.C., Kruger R. Quantitative descriptive sensory analysis of five different cultivars of sweet potato to determine sensory and textural profiles. Journal of Texture Studies 2010, 25:2-18.
19. Lund C.M., Jones V.S., Spanitz S. Effects and influences of motivation on trained panelists. Food Quality and Preference 2009, 20:295-303.
20. Martens H.J., Thybo A.K. An integrated microstructural, sensory and instrumental approach to describe potato texture. LWT - Food Science and Technology 2000, 33:471-482.
21. Meullenet J.F., Lyon B.G., Carpenter J.A., Lyon C.E. Relationship between sensory and instrumental texture profile attributes. Journal of Sensory Studies 1998, 13:77-93.
22. Mielby L.H., Bom Frøst M. Expectations and surprise in molecular gastronomic meal. Food Quality and Preference 2010, 21:213-224.
23. Montejano J.G., Hamann D.D., Lanier T.C. Comparison of two instrumental methods with sensory texture of protein gels. Journal of Texture Studies 1985, 16:403-424.
24. Murra J.V. Maíz, tubérculos y ritos agrícolas. El mundo andino. Población, medioambiente y economía 2002, 143-152. Pontificia Universidad Católica de Perú. IEP (Ed.).
25. Ochsenbein C., Hoffmann T., Escher F., Kneubühler H., Keiser A. Methods to routinely predict the texture quality of potatoes by tuber specific gravity. Journal of Texture Studies 2010, 41:1-16.
26. Pevicharova G., Nacheva E. Sensory analysis of boiled potatoes grown at two altitudes. IVth Balkan symposium on vegetables and potatoes, 9-12 September, Plovdiv. Acta Horticulturae 2009, 830:397-404.
27. Rosenthal A.J. Texture profile analysis - how important are the parameters?. Journal of Texture Studies 2010, 41:672-684.
28. Sangketkit C., Savage G.P., Martin R.J., Searle B.P., Mason S.L. Sensory evaluation of new lines of oca (Oxalis tuberosa) grown in New Zealand. Food Quality and Preference 1999, 11:189-199.
29. Seefeldt H., Tønning E., Thybo A.K. Exploratory sensory profiling of three culinary preparations of potatoes (Solanum tuberosum L.). Journal of the Science of Food and Agriculture 2010, 91:104-112.
30. Seefeldt H., Tønning E., Wiking L., Thybo A.K. Appropriateness of culinary preparations of potato (Solanum tuberosum L.) varieties and relation to sensory and physicochemical properties. Journal of the Science of Food and Agriculture 2010, 91:412-420.
31. Segnini S., Dejmek P., öste R. Relationship between instrumental and sensory analysis of texture and color of potato chips. Journal of Texture Studies 1999, 30:677-690.
32. Sloboļeva U., Lauriņa L., Slaidiņa A. The masticatory system. An overview. Stomatology 2005, 7:77-80.
33. Stone H., Sidel J.L. Sensory evaluation practices 1993, Elsevier Academia Press, USA. 2nd ed.
34. Szczesniak A.S. Relating sensory textural attributes of corn tortilla to some instrumental measurements. Journal of Texture Studies 1987, 18:1-15.
35. Thybo A.K., Martens M. Development of a sensory texture profile of cooked potatoes by multivariate data analysis. Journal of Texture Studies 1998, 29:453-468.
36. Thybo A.K., Martens M. Instrumental and sensory characterization of cooked potato texture. Journal of Texture Studies 1999, 30:259-278.
37. Thygesen L.G., Thybo A.K., Engelsen S.B. Prediction of sensory texture quality of boiled potatoes from low-field 1H NMR of raw potatoes. The role of chemical constituents. LWT - Food Science and Technology 2001, 34:469-477.
38. Truong V.D., Walter W.M., Hamann D.D. Relationship between instrumental and sensory parameters of cooked sweetpotato texture. Journal of Texture Studies 1997, 28:163-185.
39. Van Dijk C., Fischer M., Holm J. Texture of cooked potatoes (Solanum tuberosum). Relationships between dry matter content, sensory-perceived texture and near infrared spectroscopy. Journal of Agricultural and Food Chemistry 2002, 50:5082-5088.
40. Van Marle J.T., Van Der Vuurst De Vries R., Wilkinson E.C., Yuksel D. Sensory evaluation of the texture of steam-cooked table potatoes. Potato Research 1997, 40:79-90.