Sensory evaluation and acceptability of gluten-free Andean corn spaghetti

BACKGROUND: Although pasta is one of the most widely demanded products among gluten-intolerant people, few studies have focused on the sensory analysis and acceptability of these products. Spaghetti was made from Andean corn (Zea mays var. amylacea), capia and cully varieties from northern Argentina, and the flash profile technique was applied by semi-trained assessors to compare the sensory profile of this type of spaghetti with those made with rice and wheat flours. Acceptability of capia corn spaghetti was studied in celiac and non-celiac consumer groups using a 9-point hedonic scale and check-all-that-apply (CATA) questions. RESULTS: Two Andean corn spaghetti samples were described by assessors as rough, odd-smelling and odd-tasting. These terms were also used by non-celiac consumers to describe the capia corn spaghetti sample, which explained its low acceptability scores. However, celiac consumers assigned high acceptability scores to the same sample and described it as tasty, smooth, tender, novel, having a pleasant flavor and good quality, and as a product that can be consumed every day and by the whole family. CONCLUSIONS: The results of this study suggest that Andean corn flours are a suitable and acceptable product for celiac consumers and can be used in the production of spaghetti for celiac consumers but should be reformulated for non-celiac consumers.Fil: Giménez, María Alejandra. Universidad Nacional de Jujuy. Facultad de Ingeniería. Centro de Investigación en Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Gámbaro, Adriana. Universidad de la República; UruguayFil: Miraballes, Marcelo. Universidad de la República; UruguayFil: Roascio, Antonella. Universidad de la República; UruguayFil: Amarillo, Miguel. Universidad de la República; UruguayFil: Samman, Norma Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Jujuy. Facultad de Ingeniería. Centro de Investigación en Tecnología Alimentaria; ArgentinaFil: Lobo, Manuel Oscar. Universidad Nacional de Jujuy. Facultad de Ingeniería. Centro de Investigación en Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin

Job-Sorting Assignment to Assess Cream Liqueur Brand Image

Projective techniques rely on a stimulus to elicit from respondents projections of their beliefs onto other people or objects, thus reflecting their own perceptions, feelings and motivations. In this work, the job-sorting technique, in combination with Aaker’s personality scale, was applied to the study of cream liqueur brand image in Uruguay and Costa Rica. Eight jobs with different levels of intellectual complexity, salary and physical demands were selected. In each of the two countries, three (two imported and one locally made) liqueurs were presented to 90 consumers with similar socio-demographic characteristics. Respondents were told to select the job, profession or occupation (JPO) that best fitted each brand. After JPO selection, respondents were asked to select from a list of 88 personality traits all the words that they considered applicable to each JPO selected. The JPOs associated with the different brands showed no similarity between Uruguayan and Costa Rican respondents, but the personality traits associated with the two imported brands were similar in both countries, supporting the use of JPOs as metaphors in the study of brand images. The brand image of locally made liqueurs was associated with traits that differed clearly from those of the imported brands. These results provide relevant information for the design of marketing strategies.UCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA)UCR::Vicerrectoría de Docencia::Ciencias Agroalimentarias::Facultad de Ciencias Agroalimentarias::Escuela de Tecnología de Alimento

Quaderni Ircres numero 2/2018. Territori e Scenari. Ripensare il Mediterraneo

- Mediterraneo: archivio, sepolcro e aurora. Nota introduttiva #5- Il Mediterraneo: mare della diversità e della condivisione #15- Del romanzo-paesaggio mediterraneo #27- Albert Camus fenomenologo del Mediterraneo #37- La Liguria, Genova e il mare come scenario di incontri e scontri #5