title: Sensory evaluation and acceptability of gluten-free Andean corn spaghetti.
abstract: 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.
authors.affiliation: Departamento de Agroindustrias. Facultad de Ingeniería, Universidad Nacional de Jujuy, Avenida Italia esq. Martiarena, 4600, Jujuy, Argentina.
authors.forename: Maria A
authors.initials: MA
authors.lastname: Giménez
authors.forename: Adriana
authors.initials: A
authors.lastname: Gámbaro
authors.forename: Marcelo
authors.initials: M
authors.lastname: Miraballes
authors.forename: Antonella
authors.initials: A
authors.lastname: Roascio
authors.forename: Miguel
authors.initials: M
authors.lastname: Amarillo
authors.forename: Norma
authors.initials: N
authors.lastname: Sammán
authors.forename: Manuel
authors.initials: M
authors.lastname: Lobo
mesh_terms: D000328:Adult; D000368:Aged; D001118:Argentina; D002446:Celiac Disease / Q000178:diet therapy; D003258:Consumer Behavior; D055050:Diet, Gluten-Free; D005260:Female; D005433:Flour; D005511:Food Handling / Q000379:methods; D005983:Glutens / Q000032:analysis; D006801:Humans; D008297:Male; D008875:Middle Aged; D012275:Oryza; D012677:Sensation; D013649:Taste; D014908:Triticum; D003313:Zea mays
chemical_list: D005983:Glutens
keywords: Andean corn; gluten free; sensory analysis; spaghetti