Effect of tuber starch type on the sensory texture profile of traditional Colombian baked products
DOI:
https://doi.org/10.17533/udea.vitae.v32n2a359587Keywords:
Texture Profile Analysis, sensory evaluation, Colombian baked products, Starch substitution, Gluten-free formulations, Andean tubersAbstract
Background: This study evaluated the effect of replacing traditional cassava and maize starches with starches from arracacha, yam, and malanga on the sensory texture profile, instrumental texture parameters (TPA), color, and microstructure of four Colombian baked products: pandebono, pandeyuca, dusty cookies, and panderos. Objective: The aim was to determine how these alternative starches modified texture attributes and product appearance while maintaining acceptable sensory quality through adjustments in formulation and processing. A trained panel evaluated hardness, adhesiveness, fracturability, springiness, cohesiveness, gumminess, and chewiness; color was measured using the CIELAB system; texture was analyzed instrumentally; and microstructure was studied by scanning electron microscopy (SEM). Results: arracacha starch increased cohesiveness, adhesiveness, and chewiness in pandebonos and panderos, yam starch produced higher hardness and changes in gumminess and cohesiveness in pandeyuca, and malanga starch yielded softer and less brittle textures in dusty cookies, consistent with its lower gelatinization temperature. SEM analyses confirmed variations in starch granule distribution and size that explained the observed differences in texture. Conclusions: incorporation of Andean tuber starches makes it possible to diversify traditional recipes, expand the range of naturally gluten-free products, and add value to Colombian gastronomy.
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