Caracterización sensorial de maíz blanco Zea mays L y su producto final, arepa tipo Antioqueña
Sensorial characterization of white-corn Zea mays L and its final product arepa type Antioquia
| dc.creator | Martínez Álvarez, Olga Lucía | |
| dc.creator | Ardila Castañeda, Maurem Paola | |
| dc.creator | García Betancur, Alba Yamile | |
| dc.date | 2021-11-13T21:02:52Z | |
| dc.date | 2021-11-13T21:02:52Z | |
| dc.date | 2014 | |
| dc.date.accessioned | 2023-08-28T19:42:07Z | |
| dc.date.available | 2023-08-28T19:42:07Z | |
| dc.identifier | 0304-2847 | |
| dc.identifier | http://hdl.handle.net/10495/24072 | |
| dc.identifier | 2248-7026 | |
| dc.identifier | https://revistas.unal.edu.co/index.php/refame/issue/view/5130 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/8466799 | |
| dc.description | RESUMEN: La arepa de Colombia es un alimento de apariencia plana y delgada, elaborada a partir de maíz blanco (Zea Mayz L) trillado. Se realizó estudio de caracterización sensorial de maíz blanco y arepa tipo tela con jueces entrenados del Laboratorio de Análisis Sensorial de Alimentos de la Universidad de Antioquia. En los tratamientos del maíz destinado a la elaboración de arepa, a temperatura de 96º C por 5, 10 y 15 minutos, los jueces percibieron entre los sabores y olores más destacados: dulce, maíz cocido y cereal y para la textura: duro, grumoso, adhesivo, masticable y cohesivo. Se realizó ficha técnica sensorial a la masa destinada para el producto en apariencia, color, olor, sabor y textura. Los jueces describieron y calificaron la calidad sensorial de la arepa con la Metodología Descriptiva de Perfil Sensorial por Aproximación Multidimensional bajo la NTC 3932 (ISO 11035), con base en esta prueba se realizaron los perfil les de la arepa empacada en polietileno sin vacío y al vacío, encontrándose diferencia significativa P≤0,05 en el olor a maíz (o, oo6) y el sabor a maíz (0,039). La calidad sensorial de la arepa varía según la materia prima, el proceso y el tipo de envase especialmente en el sabor y olor a maíz. | |
| dc.description | ABSTRACT: The Colombian corn-cake is a fl at and thin food product made from white wet-milled corn (Zea Mayz L). A sensorial characterization study was conducted for white-corn and corn-cake type tela (type thinner) using trained judges from the University of Antioquia’s Sensorial Analysis Laboratory. When the corn-cake was cooked with corn conditions of 96ºC degrees during 5, 10 and 15 minutes respectively, the panel of judges highlighted for the smell and fl avor: sweet, boiled corn, and cereal; and for the texture: hard, clotted, sticky, chewable, and cohesive. The technical specifi cation chart for the dough was also made including appearance, color, smell, fl avor, and texture. The judges described and rated the sensorial quality of the corn-cake using the Descriptive Methodology for Sensorial Profi le using Multidimensional Approximation under NTC 3932. Based on the results for this test, the corn-cake profi le packed in two different packages was determined, one using polyethylene bags without vacuum and the other one using polyethylene bags with vacuum. The difference found was of significance, P≤0.05; for the corn smell (0.006), and for the corn flavor (0.039). The sensorial quality of the corn cake varies depending of the raw materials, the production process, and the package type, even more for the corn smell and flavor characteristics. | |
| dc.description | COL0106039 | |
| dc.format | 4 | |
| dc.format | application/pdf | |
| dc.format | application/pdf | |
| dc.language | spa | |
| dc.publisher | Universidad Nacional de Colombia, Facultad de Ciencias Agrarias | |
| dc.publisher | Grupo de Investigación en Análisis Sensorial | |
| dc.publisher | Medellín, Colombia | |
| dc.relation | Rev. Fac. Nac. Agron. Medellín | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.rights | http://creativecommons.org/licenses/by-nc-sa/2.5/co/ | |
| dc.rights | http://purl.org/coar/access_right/c_abf2 | |
| dc.rights | https://creativecommons.org/licenses/by-nc-sa/4.0/ | |
| dc.subject | Sabor | |
| dc.subject | Flavor | |
| dc.subject | Evaluación sensorial de alimentos | |
| dc.subject | Food - Sensory evaluation | |
| dc.subject | Zea mays | |
| dc.subject | Análisis sensorial de los alimentos | |
| dc.subject | Arepas de maíz blanco | |
| dc.subject | http://aims.fao.org/aos/agrovoc/c_8504 | |
| dc.title | Caracterización sensorial de maíz blanco Zea mays L y su producto final, arepa tipo Antioqueña | |
| dc.title | Sensorial characterization of white-corn Zea mays L and its final product arepa type Antioquia | |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | http://purl.org/coar/resource_type/c_2df8fbb1 | |
| dc.type | https://purl.org/redcol/resource_type/ART | |
| dc.type | Artículo de investigación |