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

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dc.contributor.author Saldaña E. es_PE
dc.contributor.author Rios-Mera J. es_PE
dc.contributor.author Arteaga H. es_PE
dc.contributor.author Saldaña J. es_PE
dc.contributor.author Samán C.M. es_PE
dc.contributor.author Selani M.M. es_PE
dc.contributor.author Villanueva N.D.M. es_PE
dc.date.accessioned 2024-05-30T23:13:38Z
dc.date.available 2024-05-30T23:13:38Z
dc.date.issued 2018
dc.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).
dc.description.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.
dc.description.sponsorship Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec
dc.identifier.doi https://doi.org/10.1016/j.ijgfs.2018.01.002
dc.identifier.scopus 2-s2.0-85046673383
dc.identifier.uri https://hdl.handle.net/20.500.12390/872
dc.language.iso eng
dc.publisher AZTI-Tecnalia
dc.relation.ispartof International Journal of Gastronomy and Food Science
dc.rights info:eu-repo/semantics/openAccess
dc.subject mazamorra morada
dc.subject dessert Peruvians es_PE
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#4.04.01
dc.title How does starch affect the sensory characteristics of mazamorra morada? A study with a dessert widely consumed by Peruvians
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
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