Bibliographic citations
Cáceres, M., (2016). Evaluación sensorial del sabor amargo de doce accesiones de quinua (Chenopodium quinoa Willd.) y su correlación con el contenido de saponinas [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/2661
Cáceres, M., Evaluación sensorial del sabor amargo de doce accesiones de quinua (Chenopodium quinoa Willd.) y su correlación con el contenido de saponinas [Tesis]. : Universidad Nacional Agraria La Molina; 2016. https://hdl.handle.net/20.500.12996/2661
@misc{renati/249005,
title = "Evaluación sensorial del sabor amargo de doce accesiones de quinua (Chenopodium quinoa Willd.) y su correlación con el contenido de saponinas",
author = "Cáceres Ríos, María del Carmen",
publisher = "Universidad Nacional Agraria La Molina",
year = "2016"
}
In this research was realized the sensory evaluation of the bitter taste of 12 accessions of quinoa from the coast (La Molina-Lima) and the highland (Marcará-Carhuaz-Ancash) of Peru, for this purpose was used trained sensory judges. Additionally, was studied the relationship between the sensory evaluation measurements and the saponins content using spectrophotometric and afrosimetric methods. The sensory methodology used to obtain trained sensory judges consisted of five stages: screening, selection, training, performance evaluation and final test, which were carried out through various sensory tests with applicability to the bitter taste in quinoa. The process began with 28 candidates, of which only were staying those with skills to detect, differentiate and quantify the bitter taste, they finally were a group of seven trained sensory judges who qualified interest, health, availability and ability to evaluate the bitter taste attribute quinoa accessions effect of saponins content using unstructured linear scale of 10 cm. For the determination of saponins in quinoa samples were used afrosimetric and spectrophotometric instrumental methods. The statistical analysis used to determine the relationship between the sensory measurement of bitter taste and saponins content of quinoa accessions from coast and highland, was performed by the coefficient of determination (R2), which showed a relationship that fits a quadratic model of the intensity of bitter taste obtained by sensory and judges the saponins content by spectrophotometric method; however, there was no statistical relationship to the quadratic model between the percentage of saponins by the afrosimetric method and sensory measurements provided by sensory judges.
This item is licensed under a Creative Commons License