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Titolo:
Sensory evaluation of new lines of oca (Oxalis tuberosa) grown in New Zealand
Autore:
Sangketkit, C; Savage, GP; Martin, RJ; Searle, BP; Mason, SL;
Indirizzi:
Lincoln Univ, Anim & Food Sci Div, Canterbury, Kent, England Lincoln UnivCanterbury Kent England Sci Div, Canterbury, Kent, England New Zealand Inst Crop Res Ltd, Christchurch, New Zealand New Zealand Inst Crop Res Ltd Christchurch New Zealand rch, New Zealand Lincoln Univ, Soil Plant & Ecol Sci Div, Canterbury, New Zealand Lincoln Univ Canterbury New Zealand ol Sci Div, Canterbury, New Zealand
Titolo Testata:
FOOD QUALITY AND PREFERENCE
fascicolo: 3, volume: 11, anno: 2000,
pagine: 189 - 199
SICI:
0950-3293(200005)11:3<189:SEONLO>2.0.ZU;2-B
Fonte:
ISI
Lingua:
ENG
Soggetto:
CULTIVARS; COLOR;
Keywords:
oca; New Zealand yam; cooking quality; colour; acceptability; proportional-odds model;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
29
Recensione:
Indirizzi per estratti:
Indirizzo: Sangketkit, C Lincoln Univ, Anim & Food Sci Div, POB 84, Canterbury, Kent,England Lincoln Univ POB 84 Canterbury Kent England , Kent, England
Citazione:
C. Sangketkit et al., "Sensory evaluation of new lines of oca (Oxalis tuberosa) grown in New Zealand", FOOD QUAL P, 11(3), 2000, pp. 189-199

Abstract

Five new and one local cultivar of oca or New Zealand yam (Oxalis tuberosa) were evaluated by a consumer-type panel for appearance, flesh colour, flavour, texture and overall acceptability of raw, steamed and baked tubers. The intensity, 'just right' or liking scores were analysed using the proportional odds model. Skin and flesh colour of tubers were also measured objectively using a colorimeter. For raw oca, panellists preferred bright red tubers, but size was also important. Flesh colour, bitterness and mealiness were important variables which described the overall acceptability of steamedoca, while only flesh colour and bitterness were important variables for baked oca. Cultivars which had flesh colour described as 'bright yellow', flavour as 'no bitter taste', and a very slightly mealy' texture were more preferred. Cultivars with higher yellow/blue (b*) and chroma (c*) values for cooked tuber skin and flesh colours were more acceptable. (C) 2000 ElsevierScience Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 12/08/20 alle ore 21:04:12