Sensorial Evaluation of a Spreadable Paste based on Orejero Seeds (Enterolobium cyclocarpum) and its Physicochemical, Microbiological and Textural Characterization

10.19026/ajfst.16.5969

Ramiro Torres-Gallo；Rafael Olivero Verbel；Yeimmy Peralta-Ruiz；Cristian M. Ibarguen；Dora L. Navarro

Cohesiveness ； legumes ； sensory ； spreadability ； spreadable pasta

Advance Journal of Food Science and Technology

16卷S期（2018 / 11 / 10）

287 - 291

英文

A degree of acceptance of a paste based on orejero seeds (Enterolobium cyclocarpum) was determined with a preference test, for 9 formulations of spreadable pasta, in which was varied the content of pulp, milk and panela. To the formulation with most preferred a categorical scale test by attribute was performed (texture, color, aroma and flavor) with a group of 100 untrained panelists. The results obtained were implemented the corresponding frequency analysis. Furthermore, it was characterized physicochemical, microbiological and textually, determining its ability to be spreadable with a test of retro-extrusion. The formulation that presented better acceptance was F4 (25.6% seed pulp, 69.1% milk, 5.3% panela), which had a high protein content (28.37%), Carbohydrates (30.39%), fiber (13.48) and a good spreadability. Although, was no significant differences in spreadability with the formulation F1 (69% pulp, 2.8% milk) and F3 (28.1% Panela, 79.1% pulp, 2.8% milk, 18.1%).