Discriminative and descriptive sensory analysis of guacamole dressing made from “Hass” avocado powder
ABSTRACT: The guacamole is a product based on avocado very desirable in world gastronomy. The aim of this study was to select a formulation of guacamole prepared with avocado powder and fresh avocado (GAP+FA) from sensory methodologies. Initially, a discriminative ranking analysis was performed, whi...
- Autores:
-
Torres Oquendo, Juan Diego
Cortes Rodríguez, Misael
Orrego Vargas, Francy Stephanie
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2020
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/38894
- Acceso en línea:
- https://hdl.handle.net/10495/38894
- Palabra clave:
- Salix
Condimentos
Condiments
Evaluación sensorial de alimentos
Food - Sensory evaluation
Aguacate
Avocado
https://id.nlm.nih.gov/mesh/D032108
https://id.nlm.nih.gov/mesh/D003212
- Rights
- openAccess
- License
- https://creativecommons.org/licenses/by-nc-nd/4.0/
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Discriminative and descriptive sensory analysis of guacamole dressing made from “Hass” avocado powder |
| dc.title.translated.spa.fl_str_mv |
Análisis sensorial discriminativo y descriptivo de guacamole a base de polvo de aguacate “Hass” Análise sensorial discriminativa e descritiva do molho de guacamole feito de abacate em pó “Hass” |
| title |
Discriminative and descriptive sensory analysis of guacamole dressing made from “Hass” avocado powder |
| spellingShingle |
Discriminative and descriptive sensory analysis of guacamole dressing made from “Hass” avocado powder Salix Condimentos Condiments Evaluación sensorial de alimentos Food - Sensory evaluation Aguacate Avocado https://id.nlm.nih.gov/mesh/D032108 https://id.nlm.nih.gov/mesh/D003212 |
| title_short |
Discriminative and descriptive sensory analysis of guacamole dressing made from “Hass” avocado powder |
| title_full |
Discriminative and descriptive sensory analysis of guacamole dressing made from “Hass” avocado powder |
| title_fullStr |
Discriminative and descriptive sensory analysis of guacamole dressing made from “Hass” avocado powder |
| title_full_unstemmed |
Discriminative and descriptive sensory analysis of guacamole dressing made from “Hass” avocado powder |
| title_sort |
Discriminative and descriptive sensory analysis of guacamole dressing made from “Hass” avocado powder |
| dc.creator.fl_str_mv |
Torres Oquendo, Juan Diego Cortes Rodríguez, Misael Orrego Vargas, Francy Stephanie |
| dc.contributor.author.none.fl_str_mv |
Torres Oquendo, Juan Diego Cortes Rodríguez, Misael Orrego Vargas, Francy Stephanie |
| dc.contributor.researchgroup.spa.fl_str_mv |
Grupo de Investigación en Ciencia Sensorial |
| dc.subject.decs.none.fl_str_mv |
Salix Condimentos Condiments |
| topic |
Salix Condimentos Condiments Evaluación sensorial de alimentos Food - Sensory evaluation Aguacate Avocado https://id.nlm.nih.gov/mesh/D032108 https://id.nlm.nih.gov/mesh/D003212 |
| dc.subject.lemb.none.fl_str_mv |
Evaluación sensorial de alimentos Food - Sensory evaluation Aguacate Avocado |
| dc.subject.meshuri.none.fl_str_mv |
https://id.nlm.nih.gov/mesh/D032108 https://id.nlm.nih.gov/mesh/D003212 |
| description |
ABSTRACT: The guacamole is a product based on avocado very desirable in world gastronomy. The aim of this study was to select a formulation of guacamole prepared with avocado powder and fresh avocado (GAP+FA) from sensory methodologies. Initially, a discriminative ranking analysis was performed, which allowed to select the best overall quality formulation and subsequently a descriptive analysis was performed by a multidimensional approach to the selected GPA+AF and commercial guacamole obtained with fresh avoca-do (GAF), where descriptors of appearance, color, flavor and texture were evaluated. Trained panelists were used, who evaluated 15 formulations obtained from the variables: dry solids of guacamole (DSGuacamole) (30,30–25,25–20,20%), dry solids provided by AF (DSAF) (0-25-50%) and lime color (0–0,015–0,030%). The discriminative methodology selected two formulations: 1) DSGuacamole = 25,25%, DSFA = 25% and lime color = 0,015% (F2) and 2) DSGuacamole = 30,30%, DSFA = 50% and lime color = 0,030% (F16). According to the greater similarity with the GFA sample, regarding the contribution of DSGuacamole and higher content of dry solids provided by the AP (DSAP), F2 formula was selected for the descriptive test, which provided descriptors with desirable characteristics by consumers of Tex-Mex products. |
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2020 |
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2020 |
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2024-04-04T14:34:42Z |
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2024-04-04T14:34:42Z |
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Artículo de investigación |
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Cortéz Rodríguez, M. ., Orrego Vargas, F. S. ., & Torres Oquendo, J. D. . (2020). Discriminative and descriptive sensory analysis of guacamole dressing made from “Hass” avocado powder. Biotecnología En El Sector Agropecuario Y Agroindustrial, 18(2), 117–125. https://doi.org/10.18684/BSAA(18)117-125 |
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1692-3561 |
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https://hdl.handle.net/10495/38894 |
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10.18684/BSAA(18)117-125 |
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1909-9959 |
| identifier_str_mv |
Cortéz Rodríguez, M. ., Orrego Vargas, F. S. ., & Torres Oquendo, J. D. . (2020). Discriminative and descriptive sensory analysis of guacamole dressing made from “Hass” avocado powder. Biotecnología En El Sector Agropecuario Y Agroindustrial, 18(2), 117–125. https://doi.org/10.18684/BSAA(18)117-125 1692-3561 10.18684/BSAA(18)117-125 1909-9959 |
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https://hdl.handle.net/10495/38894 |
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eng |
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eng |
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Biotecnol. Sector Agropecuario Agroind. |
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125 |
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2 |
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117 |
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18 |
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Biotecnología en el Sector Agropecuario y Agroindustrial |
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http://creativecommons.org/licenses/by-nc-nd/2.5/co/ |
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Universidad del Cauca, Facultad de Ciencias Agrarias |
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Popayán, Colombia |
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Torres Oquendo, Juan DiegoCortes Rodríguez, MisaelOrrego Vargas, Francy StephanieGrupo de Investigación en Ciencia Sensorial2024-04-04T14:34:42Z2024-04-04T14:34:42Z2020Cortéz Rodríguez, M. ., Orrego Vargas, F. S. ., & Torres Oquendo, J. D. . (2020). Discriminative and descriptive sensory analysis of guacamole dressing made from “Hass” avocado powder. Biotecnología En El Sector Agropecuario Y Agroindustrial, 18(2), 117–125. https://doi.org/10.18684/BSAA(18)117-1251692-3561https://hdl.handle.net/10495/3889410.18684/BSAA(18)117-1251909-9959ABSTRACT: The guacamole is a product based on avocado very desirable in world gastronomy. The aim of this study was to select a formulation of guacamole prepared with avocado powder and fresh avocado (GAP+FA) from sensory methodologies. Initially, a discriminative ranking analysis was performed, which allowed to select the best overall quality formulation and subsequently a descriptive analysis was performed by a multidimensional approach to the selected GPA+AF and commercial guacamole obtained with fresh avoca-do (GAF), where descriptors of appearance, color, flavor and texture were evaluated. Trained panelists were used, who evaluated 15 formulations obtained from the variables: dry solids of guacamole (DSGuacamole) (30,30–25,25–20,20%), dry solids provided by AF (DSAF) (0-25-50%) and lime color (0–0,015–0,030%). The discriminative methodology selected two formulations: 1) DSGuacamole = 25,25%, DSFA = 25% and lime color = 0,015% (F2) and 2) DSGuacamole = 30,30%, DSFA = 50% and lime color = 0,030% (F16). According to the greater similarity with the GFA sample, regarding the contribution of DSGuacamole and higher content of dry solids provided by the AP (DSAP), F2 formula was selected for the descriptive test, which provided descriptors with desirable characteristics by consumers of Tex-Mex products.RESUMEN: El guacamole es un producto a base de aguacate muy apetecido en la gastronomía mundial. El objetivo de este estudio fue seleccionar una formulación de guacamole preparada con polvo de aguacate y aguacate fresco (GPA+AF) a partir de metodologías sensoriales. Inicialmente, se realizó un análisis discriminativo tipo ranking, el cual permitió seleccionar la formulación de mejor calidad general y posteriormente se realizó un análisis descriptivo por aproximación multidimensional al GPA+AF seleccionado y a un guacamole comercial obtenido con aguacate fresco (GAF), donde se evaluaron descriptores de apariencia, co-lor, sabor y textura. Se utilizaron panelistas entrenados, los cuales evaluaron 15 formulaciones obtenidas a partir de las variables: sólidos secos del guacamole (SSGuacamole) (30,3–25,25-20,2%), sólidos secos aportados por AF (SSAF) (0–25-50%) y color lima (0–0,015-0,030%). Los datos obtenidos se analiza-ron estadísticamente usando la prueba de Friedman. El análisis discriminativo seleccionó dos formulaciones: 1) SSGuacamole = 25,25%, SSAF = 25% y color lima = 0,015% (F2) y 2) SSGuacamole = 30,30%, SSAF = 50% y color lima = 0,030% (F16). Debido a la mayor similitud con el GAF en cuanto al aporte de SSGuacamole y al mayor contenido de sólidos secos aportados por el PA (SSPA), la formula F2 fue seleccionada para la prueba descriptiva, la cual proporcionó descriptores con características deseadas por los consumidores de productos Tex-mex.RESUMO: O Guacamole é um produto a base de abacate que é muito popular na culinária mundial. O objetivo deste estudo foi selecionar uma formulação de guacamole preparada com pó abacate e abacate fresco (GPA+AF) de metodologias sensoriais. Inicialmente, foi realizada uma análise de classificação discriminativa, que permitiu a seleção da melhor formulação de qualidade geral e posteriormente, uma análise descritiva por aproximação multidimensional do GPA+AF selecionado e um guacamole comercial obtido com abacate fresco (GAF), onde os descritores de aparência, cor, sabor e textura foram avaliados. Utilizou-se panelistas treinados, que avaliaram 15 formulações obtidas a partir das variáveis: sólidos secos do guacamole (SSGuacamole) (30,30–25,25 –20,20%), sólidos secos fornecidos pelo AF (SSAF) (0–25-50%) e cor de lima (0–0,015-0,030%) e a análise estatística foi realizada a partir do teste de Friedman. A análise discriminativa selecionou duas formulações: 1) SSGuacamole = 25,25%, SSAF = 25% e cor lima = 0,015% (F2) e 2) SSGuaca-mole = 30,30%, SSAF = 50% e cor lima = 0,030% (F16). Devido a maior semelhança com o GAF enquanto ao aporte do SSGuacamole e maior teor de sólidos secos fornecido pelo PA (SSPA), a fórmula F2 foi selecionada para o teste descritivo, que forneceu aos descritores as características desejadas pelos consumidores de Produtos Tex-mex.COL01060399 páginasapplication/pdfengUniversidad del Cauca, Facultad de Ciencias AgrariasPopayán, Colombiahttps://creativecommons.org/licenses/by-nc-nd/4.0/http://creativecommons.org/licenses/by-nc-nd/2.5/co/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Discriminative and descriptive sensory analysis of guacamole dressing made from “Hass” avocado powderAnálisis sensorial discriminativo y descriptivo de guacamole a base de polvo de aguacate “Hass”Análise sensorial discriminativa e descritiva do molho de guacamole feito de abacate em pó “Hass”Artículo de investigaciónhttp://purl.org/coar/resource_type/c_2df8fbb1https://purl.org/redcol/resource_type/ARThttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionSalixCondimentosCondimentsEvaluación sensorial de alimentosFood - Sensory evaluationAguacateAvocadohttps://id.nlm.nih.gov/mesh/D032108https://id.nlm.nih.gov/mesh/D003212Biotecnol. Sector Agropecuario Agroind.125211718Biotecnología en el Sector Agropecuario y AgroindustrialPublicationCC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8823https://bibliotecadigital.udea.edu.co/bitstreams/5fa235ae-bf96-48e0-9fa7-db3b752a2980/downloadb88b088d9957e670ce3b3fbe2eedbc13MD52falseAnonymousREADLICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://bibliotecadigital.udea.edu.co/bitstreams/47672f50-6867-4d3a-898b-d25f80dc3bf5/download8a4605be74aa9ea9d79846c1fba20a33MD53falseAnonymousREADORIGINALTorresJuan_2020_Discrimative_Descriptive_Sensory_Analysis.pdfTorresJuan_2020_Discrimative_Descriptive_Sensory_Analysis.pdfArtículo de investigaciónapplication/pdf2437442https://bibliotecadigital.udea.edu.co/bitstreams/bc0f90e6-da02-485d-bdd2-c8d9562d3604/downloadef69d372d1bca2cdc259d1c4edacd6beMD51trueAnonymousREADTEXTTorresJuan_2020_Discrimative_Descriptive_Sensory_Analysis.pdf.txtTorresJuan_2020_Discrimative_Descriptive_Sensory_Analysis.pdf.txtExtracted texttext/plain29742https://bibliotecadigital.udea.edu.co/bitstreams/c632ae6c-c931-4a63-a712-542df75e933d/download64bac16649714c076c31151307d93627MD54falseAnonymousREADTHUMBNAILTorresJuan_2020_Discrimative_Descriptive_Sensory_Analysis.pdf.jpgTorresJuan_2020_Discrimative_Descriptive_Sensory_Analysis.pdf.jpgGenerated Thumbnailimage/jpeg11399https://bibliotecadigital.udea.edu.co/bitstreams/913453f8-6dd5-458e-8303-2c25f84796cd/downloadcdce185cc2c46d18a7e60706beb2cb9eMD55falseAnonymousREAD10495/38894oai:bibliotecadigital.udea.edu.co:10495/388942025-03-26 23:24:41.14https://creativecommons.org/licenses/by-nc-nd/4.0/open.accesshttps://bibliotecadigital.udea.edu.coRepositorio Institucional de la Universidad de Antioquiaaplicacionbibliotecadigitalbiblioteca@udea.edu.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 |