Sensory evaluation and acceptability of gluten-free Andean corn spaghetti

Autores
Giménez, María Alejandra; Gámbaro, Adriana; Miraballes, Marcelo; Roascio, Antonella; Amarillo, Miguel; Samman, Norma Cristina; Lobo, Manuel Oscar
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
BACKGROUND: Although pasta is one of the most widely demanded products among gluten-intolerant people, few studies have focused on the sensory analysis and acceptability of these products. Spaghetti was made from Andean corn (Zea mays var. amylacea), capia and cully varieties from northern Argentina, and the flash profile technique was applied by semi-trained assessors to compare the sensory profile of this type of spaghetti with those made with rice and wheat flours. Acceptability of capia corn spaghetti was studied in celiac and non-celiac consumer groups using a 9-point hedonic scale and check-all-that-apply (CATA) questions. RESULTS: Two Andean corn spaghetti samples were described by assessors as rough, odd-smelling and odd-tasting. These terms were also used by non-celiac consumers to describe the capia corn spaghetti sample, which explained its low acceptability scores. However, celiac consumers assigned high acceptability scores to the same sample and described it as tasty, smooth, tender, novel, having a pleasant flavor and good quality, and as a product that can be consumed every day and by the whole family. CONCLUSIONS: The results of this study suggest that Andean corn flours are a suitable and acceptable product for celiac consumers and can be used in the production of spaghetti for celiac consumers but should be reformulated for non-celiac consumers.
Fil: Giménez, María Alejandra. Universidad Nacional de Jujuy. Facultad de Ingeniería. Centro de Investigación en Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Gámbaro, Adriana. Universidad de la República; Uruguay
Fil: Miraballes, Marcelo. Universidad de la República; Uruguay
Fil: Roascio, Antonella. Universidad de la República; Uruguay
Fil: Amarillo, Miguel. Universidad de la República; Uruguay
Fil: Samman, Norma Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Jujuy. Facultad de Ingeniería. Centro de Investigación en Tecnología Alimentaria; Argentina
Fil: Lobo, Manuel Oscar. Universidad Nacional de Jujuy. Facultad de Ingeniería. Centro de Investigación en Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
ANDEAN CORN
GLUTEN FREE
SENSORY ANALYSIS
SPAGHETTI
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/180424
Acceder
id CONICETDig_a8fc5e306fa6e7c068af57cc213fa7bb
oai_identifier_str oai:ri.conicet.gov.ar:11336/180424
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Sensory evaluation and acceptability of gluten-free Andean corn spaghettiGiménez, María AlejandraGámbaro, AdrianaMiraballes, MarceloRoascio, AntonellaAmarillo, MiguelSamman, Norma CristinaLobo, Manuel OscarANDEAN CORNGLUTEN FREESENSORY ANALYSISSPAGHETTIhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2BACKGROUND: Although pasta is one of the most widely demanded products among gluten-intolerant people, few studies have focused on the sensory analysis and acceptability of these products. Spaghetti was made from Andean corn (Zea mays var. amylacea), capia and cully varieties from northern Argentina, and the flash profile technique was applied by semi-trained assessors to compare the sensory profile of this type of spaghetti with those made with rice and wheat flours. Acceptability of capia corn spaghetti was studied in celiac and non-celiac consumer groups using a 9-point hedonic scale and check-all-that-apply (CATA) questions. RESULTS: Two Andean corn spaghetti samples were described by assessors as rough, odd-smelling and odd-tasting. These terms were also used by non-celiac consumers to describe the capia corn spaghetti sample, which explained its low acceptability scores. However, celiac consumers assigned high acceptability scores to the same sample and described it as tasty, smooth, tender, novel, having a pleasant flavor and good quality, and as a product that can be consumed every day and by the whole family. CONCLUSIONS: The results of this study suggest that Andean corn flours are a suitable and acceptable product for celiac consumers and can be used in the production of spaghetti for celiac consumers but should be reformulated for non-celiac consumers.Fil: Giménez, María Alejandra. Universidad Nacional de Jujuy. Facultad de Ingeniería. Centro de Investigación en Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Gámbaro, Adriana. Universidad de la República; UruguayFil: Miraballes, Marcelo. Universidad de la República; UruguayFil: Roascio, Antonella. Universidad de la República; UruguayFil: Amarillo, Miguel. Universidad de la República; UruguayFil: Samman, Norma Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Jujuy. Facultad de Ingeniería. Centro de Investigación en Tecnología Alimentaria; ArgentinaFil: Lobo, Manuel Oscar. Universidad Nacional de Jujuy. Facultad de Ingeniería. Centro de Investigación en Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaJohn Wiley & Sons Ltd2014-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/180424Giménez, María Alejandra; Gámbaro, Adriana; Miraballes, Marcelo; Roascio, Antonella; Amarillo, Miguel; et al.; Sensory evaluation and acceptability of gluten-free Andean corn spaghetti; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 95; 1; 4-2014; 186-1920022-5142CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.6704info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-05T10:02:55Zoai:ri.conicet.gov.ar:11336/180424instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-11-05 10:02:55.787CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Sensory evaluation and acceptability of gluten-free Andean corn spaghetti
title Sensory evaluation and acceptability of gluten-free Andean corn spaghetti
spellingShingle Sensory evaluation and acceptability of gluten-free Andean corn spaghetti
Giménez, María Alejandra
ANDEAN CORN
GLUTEN FREE
SENSORY ANALYSIS
SPAGHETTI
title_short Sensory evaluation and acceptability of gluten-free Andean corn spaghetti
title_full Sensory evaluation and acceptability of gluten-free Andean corn spaghetti
title_fullStr Sensory evaluation and acceptability of gluten-free Andean corn spaghetti
title_full_unstemmed Sensory evaluation and acceptability of gluten-free Andean corn spaghetti
title_sort Sensory evaluation and acceptability of gluten-free Andean corn spaghetti
dc.creator.none.fl_str_mv Giménez, María Alejandra
Gámbaro, Adriana
Miraballes, Marcelo
Roascio, Antonella
Amarillo, Miguel
Samman, Norma Cristina
Lobo, Manuel Oscar
author Giménez, María Alejandra
author_facet Giménez, María Alejandra
Gámbaro, Adriana
Miraballes, Marcelo
Roascio, Antonella
Amarillo, Miguel
Samman, Norma Cristina
Lobo, Manuel Oscar
author_role author
author2 Gámbaro, Adriana
Miraballes, Marcelo
Roascio, Antonella
Amarillo, Miguel
Samman, Norma Cristina
Lobo, Manuel Oscar
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv ANDEAN CORN
GLUTEN FREE
SENSORY ANALYSIS
SPAGHETTI
topic ANDEAN CORN
GLUTEN FREE
SENSORY ANALYSIS
SPAGHETTI
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv BACKGROUND: Although pasta is one of the most widely demanded products among gluten-intolerant people, few studies have focused on the sensory analysis and acceptability of these products. Spaghetti was made from Andean corn (Zea mays var. amylacea), capia and cully varieties from northern Argentina, and the flash profile technique was applied by semi-trained assessors to compare the sensory profile of this type of spaghetti with those made with rice and wheat flours. Acceptability of capia corn spaghetti was studied in celiac and non-celiac consumer groups using a 9-point hedonic scale and check-all-that-apply (CATA) questions. RESULTS: Two Andean corn spaghetti samples were described by assessors as rough, odd-smelling and odd-tasting. These terms were also used by non-celiac consumers to describe the capia corn spaghetti sample, which explained its low acceptability scores. However, celiac consumers assigned high acceptability scores to the same sample and described it as tasty, smooth, tender, novel, having a pleasant flavor and good quality, and as a product that can be consumed every day and by the whole family. CONCLUSIONS: The results of this study suggest that Andean corn flours are a suitable and acceptable product for celiac consumers and can be used in the production of spaghetti for celiac consumers but should be reformulated for non-celiac consumers.
Fil: Giménez, María Alejandra. Universidad Nacional de Jujuy. Facultad de Ingeniería. Centro de Investigación en Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Gámbaro, Adriana. Universidad de la República; Uruguay
Fil: Miraballes, Marcelo. Universidad de la República; Uruguay
Fil: Roascio, Antonella. Universidad de la República; Uruguay
Fil: Amarillo, Miguel. Universidad de la República; Uruguay
Fil: Samman, Norma Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Jujuy. Facultad de Ingeniería. Centro de Investigación en Tecnología Alimentaria; Argentina
Fil: Lobo, Manuel Oscar. Universidad Nacional de Jujuy. Facultad de Ingeniería. Centro de Investigación en Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description BACKGROUND: Although pasta is one of the most widely demanded products among gluten-intolerant people, few studies have focused on the sensory analysis and acceptability of these products. Spaghetti was made from Andean corn (Zea mays var. amylacea), capia and cully varieties from northern Argentina, and the flash profile technique was applied by semi-trained assessors to compare the sensory profile of this type of spaghetti with those made with rice and wheat flours. Acceptability of capia corn spaghetti was studied in celiac and non-celiac consumer groups using a 9-point hedonic scale and check-all-that-apply (CATA) questions. RESULTS: Two Andean corn spaghetti samples were described by assessors as rough, odd-smelling and odd-tasting. These terms were also used by non-celiac consumers to describe the capia corn spaghetti sample, which explained its low acceptability scores. However, celiac consumers assigned high acceptability scores to the same sample and described it as tasty, smooth, tender, novel, having a pleasant flavor and good quality, and as a product that can be consumed every day and by the whole family. CONCLUSIONS: The results of this study suggest that Andean corn flours are a suitable and acceptable product for celiac consumers and can be used in the production of spaghetti for celiac consumers but should be reformulated for non-celiac consumers.
publishDate 2014
dc.date.none.fl_str_mv 2014-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/180424
Giménez, María Alejandra; Gámbaro, Adriana; Miraballes, Marcelo; Roascio, Antonella; Amarillo, Miguel; et al.; Sensory evaluation and acceptability of gluten-free Andean corn spaghetti; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 95; 1; 4-2014; 186-192
0022-5142
CONICET Digital
CONICET
url http://hdl.handle.net/11336/180424
identifier_str_mv Giménez, María Alejandra; Gámbaro, Adriana; Miraballes, Marcelo; Roascio, Antonella; Amarillo, Miguel; et al.; Sensory evaluation and acceptability of gluten-free Andean corn spaghetti; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 95; 1; 4-2014; 186-192
0022-5142
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.6704
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv John Wiley & Sons Ltd
publisher.none.fl_str_mv John Wiley & Sons Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1847977490227658752
score 13.087074

Publicaciones similares