How does starch affect the sensory characteristics of mazamorra morada? A study with a dessert widely consumed by Peruvians

Descripción del Articulo

Erick Saldaña received the support of the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC" from Perú (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT).
Detalles Bibliográficos
Autores: Saldaña E., Rios-Mera J., Arteaga H., Saldaña J., Samán C.M., Selani M.M., Villanueva N.D.M.
Formato: artículo
Fecha de Publicación:2018
Institución:Consejo Nacional de Ciencia Tecnología e Innovación
Repositorio:CONCYTEC-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorio.concytec.gob.pe:20.500.12390/872
Enlace del recurso:https://hdl.handle.net/20.500.12390/872
https://doi.org/10.1016/j.ijgfs.2018.01.002
Nivel de acceso:acceso abierto
Materia:mazamorra morada
dessert Peruvians
https://purl.org/pe-repo/ocde/ford#4.04.01
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oai_identifier_str oai:repositorio.concytec.gob.pe:20.500.12390/872
network_acronym_str CONC
network_name_str CONCYTEC-Institucional
repository_id_str 4689
dc.title.none.fl_str_mv How does starch affect the sensory characteristics of mazamorra morada? A study with a dessert widely consumed by Peruvians
title How does starch affect the sensory characteristics of mazamorra morada? A study with a dessert widely consumed by Peruvians
spellingShingle How does starch affect the sensory characteristics of mazamorra morada? A study with a dessert widely consumed by Peruvians
Saldaña E.
mazamorra morada
dessert Peruvians
https://purl.org/pe-repo/ocde/ford#4.04.01
title_short How does starch affect the sensory characteristics of mazamorra morada? A study with a dessert widely consumed by Peruvians
title_full How does starch affect the sensory characteristics of mazamorra morada? A study with a dessert widely consumed by Peruvians
title_fullStr How does starch affect the sensory characteristics of mazamorra morada? A study with a dessert widely consumed by Peruvians
title_full_unstemmed How does starch affect the sensory characteristics of mazamorra morada? A study with a dessert widely consumed by Peruvians
title_sort How does starch affect the sensory characteristics of mazamorra morada? A study with a dessert widely consumed by Peruvians
author Saldaña E.
author_facet Saldaña E.
Rios-Mera J.
Arteaga H.
Saldaña J.
Samán C.M.
Selani M.M.
Villanueva N.D.M.
author_role author
author2 Rios-Mera J.
Arteaga H.
Saldaña J.
Samán C.M.
Selani M.M.
Villanueva N.D.M.
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Saldaña E.
Rios-Mera J.
Arteaga H.
Saldaña J.
Samán C.M.
Selani M.M.
Villanueva N.D.M.
dc.subject.none.fl_str_mv mazamorra morada
topic mazamorra morada
dessert Peruvians
https://purl.org/pe-repo/ocde/ford#4.04.01
dc.subject.es_PE.fl_str_mv dessert Peruvians
dc.subject.ocde.none.fl_str_mv https://purl.org/pe-repo/ocde/ford#4.04.01
description Erick Saldaña received the support of the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC" from Perú (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT).
publishDate 2018
dc.date.accessioned.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.available.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.issued.fl_str_mv 2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/20.500.12390/872
dc.identifier.doi.none.fl_str_mv https://doi.org/10.1016/j.ijgfs.2018.01.002
dc.identifier.scopus.none.fl_str_mv 2-s2.0-85046673383
url https://hdl.handle.net/20.500.12390/872
https://doi.org/10.1016/j.ijgfs.2018.01.002
identifier_str_mv 2-s2.0-85046673383
dc.language.iso.none.fl_str_mv eng
language eng
dc.relation.ispartof.none.fl_str_mv International Journal of Gastronomy and Food Science
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv AZTI-Tecnalia
publisher.none.fl_str_mv AZTI-Tecnalia
dc.source.none.fl_str_mv reponame:CONCYTEC-Institucional
instname:Consejo Nacional de Ciencia Tecnología e Innovación
instacron:CONCYTEC
instname_str Consejo Nacional de Ciencia Tecnología e Innovación
instacron_str CONCYTEC
institution CONCYTEC
reponame_str CONCYTEC-Institucional
collection CONCYTEC-Institucional
repository.name.fl_str_mv Repositorio Institucional CONCYTEC
repository.mail.fl_str_mv repositorio@concytec.gob.pe
_version_ 1844248875508957184
spelling Publicationrp00628500rp00974500rp02304600rp02301600rp02303600rp00978500rp02302600Saldaña E.Rios-Mera J.Arteaga H.Saldaña J.Samán C.M.Selani M.M.Villanueva N.D.M.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2018https://hdl.handle.net/20.500.12390/872https://doi.org/10.1016/j.ijgfs.2018.01.0022-s2.0-85046673383Erick Saldaña received the support of the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC" from Perú (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT).Mazamorra morada is a dessert consumed by Peruvian people, but currently there is no information about its sensory characteristics. In this case, it is very important to know the sensory characteristics of this product for future commercialization. The present study evaluated the influence of type and content of potato, sweet potato and corn starches on sensory characteristics (Check-all-that-apply (CATA) questions with ideal profile), overall liking, pH, and total soluble solids (°Brix) of mazamorra morada. Ten samples were manufactured, varying the type and content of starch. According to the results, samples with only potato starch or with the three starches in the same proportion showed the highest overall liking ratings by consumers. Therefore, future formulations of mazamorra morada should have the characteristics of these two samples because it generates attributes such as: gelatinous texture, thick texture, fruit taste, sweet taste, bright appearance, homogenous appearance, cinnamon taste, slight bitter taste, and purple color. Few differences were found for pH and soluble solids in all samples. Results suggest that CATA questions with an ideal profile were helpful to better understanding the consumer perception guaranteeing the sensory quality of mazamorra morada subjected to variation of type and content of starch.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengAZTI-TecnaliaInternational Journal of Gastronomy and Food Scienceinfo:eu-repo/semantics/openAccessmazamorra moradadessert Peruvians-1https://purl.org/pe-repo/ocde/ford#4.04.01-1How does starch affect the sensory characteristics of mazamorra morada? A study with a dessert widely consumed by Peruviansinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/872oai:repositorio.concytec.gob.pe:20.500.12390/8722024-05-30 15:23:09.538http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="b7b3635a-5df9-4e37-98a3-b5c52fc0b0b3"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>How does starch affect the sensory characteristics of mazamorra morada? A study with a dessert widely consumed by Peruvians</Title> <PublishedIn> <Publication> <Title>International Journal of Gastronomy and Food Science</Title> </Publication> </PublishedIn> <PublicationDate>2018</PublicationDate> <DOI>https://doi.org/10.1016/j.ijgfs.2018.01.002</DOI> <SCP-Number>2-s2.0-85046673383</SCP-Number> <Authors> <Author> <DisplayName>Saldaña E.</DisplayName> <Person id="rp00628" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Rios-Mera J.</DisplayName> <Person id="rp00974" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Arteaga H.</DisplayName> <Person id="rp02304" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Saldaña J.</DisplayName> <Person id="rp02301" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Samán C.M.</DisplayName> <Person id="rp02303" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Selani M.M.</DisplayName> <Person id="rp00978" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Villanueva N.D.M.</DisplayName> <Person id="rp02302" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>AZTI-Tecnalia</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>mazamorra morada</Keyword> <Keyword>dessert Peruvians</Keyword> <Abstract>Mazamorra morada is a dessert consumed by Peruvian people, but currently there is no information about its sensory characteristics. In this case, it is very important to know the sensory characteristics of this product for future commercialization. The present study evaluated the influence of type and content of potato, sweet potato and corn starches on sensory characteristics (Check-all-that-apply (CATA) questions with ideal profile), overall liking, pH, and total soluble solids (°Brix) of mazamorra morada. Ten samples were manufactured, varying the type and content of starch. According to the results, samples with only potato starch or with the three starches in the same proportion showed the highest overall liking ratings by consumers. Therefore, future formulations of mazamorra morada should have the characteristics of these two samples because it generates attributes such as: gelatinous texture, thick texture, fruit taste, sweet taste, bright appearance, homogenous appearance, cinnamon taste, slight bitter taste, and purple color. Few differences were found for pH and soluble solids in all samples. Results suggest that CATA questions with an ideal profile were helpful to better understanding the consumer perception guaranteeing the sensory quality of mazamorra morada subjected to variation of type and content of starch.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1
score 12.579105
How does starch affect the sensory characteristics of mazamorra morada? A study with a dessert widely consumed by Peruvians
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La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).

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