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

Erick Saldaña, Juan Rios-Mera, Hubert Arteaga, Jhordin Saldaña, Cathia Malca Samán, Miriam Mabel Selani, Nilda Doris Montes Villanueva

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

9 Citas (Scopus)

Resumen

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.

Idioma originalInglés
Páginas (desde-hasta)22-30
Número de páginas9
PublicaciónInternational Journal of Gastronomy and Food Science
Volumen12
DOI
EstadoPublicada - jul. 2018
Publicado de forma externa

Nota bibliográfica

Publisher Copyright:
© 2018 Elsevier B.V.

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