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

No hay miniatura disponible
Saldaña E.
Rios-Mera J.
Arteaga H.
Saldaña J.
Samán C.M.
Selani M.M.
Villanueva N.D.M.
Título de la revista
Revista ISSN
Título del volumen
Proyectos de investigación
Unidades organizativas
Número de la revista
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.
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).
Palabras clave
mazamorra morada, dessert Peruvians