Sensory evaluation for consumer acceptance testing of Sabalito pigeon pea (Cajanus cajan) stew in Costa Rica
DOI:
https://doi.org/10.22458/urj.v5i2.261Abstract
The pigeon pea is widespread in Latin America, Asia and Africa and exported to the USA and Europe. Pigeon pea is a nitrogen fixer, has high nutritional value and protects water basins. There are four main varieties that grow in San Carlos, Costa Rica: Catie, Sabalito, Folk and Panama. A sensory evaluation for consumer acceptance testing was done with 33 consumers, using a 9-point hedonic scale (overall likability to extreme dislikability) to determine the level of acceptance of a Sabalito pigeon pea ham and potato crockpot stew. Acceptance was: Overall likability 27,3% of consumers, high 45,5%, moderate 24,3% and slight 3,03%. Consumers who liked condiment content also liked the appearance of the produce and those who liked the salt content, also liked the condiment content (Spearman correlation). Consumers’ grades were divided in two groups through a cluster analysis (8,13 and 6,89). Overall acceptance was high (72,7%) and I recommend pilot plant tests, and physical, chemical and more sensorial analyses before launching the product to the Costa Rican market.
KEY WORDS
Pigeon pea, Cajanus cajan, consumer acceptance, sensory evaluation, hedonic scale.
References
Andrés, C. (2013). Determinación de los descriptores sensoriales de un producto untable tipo hummus a base de la variedad criolla de gandul (Cajanus cajan) mediante dos mini grupos focales. Cuadernos de Investigación,in press.
Andrés, C; Amerling; C.,& Saravia, K. (2013).Prueba sensorial de grado de satisfacción para una ensalada y un dip tipo hummus elaborados a base de gandul (Cajanus cajan (L.) Millsp.). Repertorio Científico UNED, in press.
Carpenter, R., Lyon, D.,& Hasdell, T. (2000). Guidelines for sensory analysis in food product development and quality control.Gaithersburg, MD, USA: Aspen Publishers Inc. Retrieved from http://books.google.co.cr/books?hl=es&lr=&id=aklzbgkTK7gC&oi=fnd&pg=PR11&dq=Acceptance+testing,+sensorial+analysis&ots=cy-f8FGldN&sig=d7Tc6ZV-cuvU2MToY9T4tYp_gE&redir_esc=y#v=onepage&q=Acceptance%20testing%2C%20sensorial%20analysis&f=true
González, L. (2012). Gandul. Personal Communications, 29 June 2012, Agronomy Engineer. Distance State University (UNED), San José, Costa Rica.
Granito, M., Valero, Y.,& Zambrano, R. (2010). Desarrollo de productos horneados a base de leguminosas fermentadas y cereales destinados a la merienda escolar.Archivos Latinoamericanos de Nutrición, 60(1),85-92.
Liberterre. (ND).Gandul: clasificación botánica.Retrieved from http://www.liberterre.fr/gaiagnostic/semillas/gandul bean.html
Luckow, T.,&Delahunty, C. (2004). Consumer acceptance of orange juice containing functional ingredients.Food Research international, 37(8),805-814. Retrieved fromhttp://www.sciencedirect.com/science/article/pii/S0963996904000924
Malgarejo, I.,& Maury, M. (2002). Elaboración de hamburguesa a partir de Prochylodus nigricans “boquichico”.Revista amazónica de investigación alimentaria, 2(1),79-87. Retrieved from http://www.unapiquitos.edu.pe/links/facultades/alimentarias/v21/8.pdf
Okpala, L., Okoli, E.,& Udensi, E. (2013). Physico-chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours. Food Science & Nutrition, 1(1), 8-14. Retrieved from: http://onlinelibrary.wiley.com/doi/10.1002/fsn3.2/full
Platter, W., Tatum, J., Belk, E., Chapman, P., Scanga, J.,& Smith, G. (2003). Relationships of consumer sensory ratings, marbling score and shear force value to consumer acceptance of beef strip loin steaks.Journal of Animal Science, 81(11),2741-2750 . Retrieved from www.ncbi.nlm.nih.gov/pubmed/14601877
Rampersad, R., Badrie, N.,& Comissiong, E. (2003). Physico-chemical and Sensory Characteristics of Flavored Snacks from Extruded Cassava/Pigeonpea Flour.
Resurreccion, A. (2004). Sensory aspects of consumer choices for meat and meat products. Meat Science, 66 (1),11-20. Retrieved from http://www.sciencedirect.com/science/article/pii/S0309174003000214
Tiwari, B., Brennan, C., Jaganmohan, R., Surabi, A.,& Alagusundaram, K. (2011). Utilisation of pigeon pea (Cajanus cajan L) byproducts in biscuit manufacture.Food Science and Technology, 44 (6), 1533-1537. Retrieved from: http://www.sciencedirect.com/science/article/pii/S0023643811000326
Downloads
Published
How to Cite
Issue
Section
License
Note: This abstract contains an incorrect copyright due to technical issues. Authors who publish with this journal agree to the following terms: Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal
All journal contents are freely available through a CC BY 4.0 license.
CC BY 4.0 is a Creative Commons: you can copy, modify, distribute, and perform, even for commercial reasons, without asking permission, if you give appropriate credit.
Contents can be reproduced if the source and copyright are acknowledged according to the Open Access license CC BY 4.0. Self-storage in preprint servers and repositories is allowed for all versions. We encourage authors to publish raw data and data logs in public repositories and to include the links with all drafts so that reviewers and readers can consult them at any time.
The journal is financed by public funds via Universidad Estatal a Distancia and editorial independence and ethical compliance are guaranteed by the Board of Editors, UNED. We do not publish paid ads or receive funds from companies.