title: Physico-chemical and sensory properties of marmalades made from mixtures of fruits and under-exploited Andean tubers.
abstract: BACKGROUND
  This work studies the added value to the Andean tuber crops through the production of jams. The objective were: (1) to study the sensory and instrumental characteristics of dietetic marmalades made with fruits and Andean tubers; (2) to research consumer's acceptability and emotional responses; (3) to assess the relationship between sensory and instrumental variables and (4) to determine sensory, instrumental and emotional variables that influence the acceptability.
  
  
  RESULTS
  Pearson's correlations showed that spreadability was the variable better predicted by sensory and instrumental ones. The analysis of variance showed that sourness increased with the increase of strawberry and the decrease of apple contents (P < 0.05). The acceptability increased when the strawberry proportion was higher. The sweetness-sourness balance drove the hedonic response and some emotions changed from one feeling to its corresponding opposite when the strawberry proportion reached 50 or 60. According to a partial least square 2 and a principal components analysis of sensory/acceptability/emotion data, 'typical', 'autochthonous', 'urban' and 'present' resulted in positive emotions which favored the consumer liking.
  
  
  CONCLUSIONS
  Formulating marmalades with mixtures of fruits and Andean tubers will allow giving value-added to these crops. The elaboration of products using innovative raw materials will be an incentive for farmers to cultivate them. © 2017 Society of Chemical Industry.
authors.affiliation: Consejo de Investigación de la Universidad Nacional de Salta, Salta, Argentina.|Instituto de investigaciones Sensoriales de Alimentos, Facultad de Ciencias de la Salud, Universidad Nacional de Salta, Salta, Argentina.
authors.forename: Agustina M
authors.initials: AM
authors.lastname: Lotufo Haddad
authors.affiliation: Instituto de investigaciones Sensoriales de Alimentos, Facultad de Ciencias de la Salud, Universidad Nacional de Salta, Salta, Argentina.
authors.forename: María Isabel
authors.initials: MI
authors.lastname: Margalef
authors.affiliation: Facultad de Ingeniería, Universidad Nacional de Salta, Salta, Argentina.|Instituto para la Investigación de la Industria Química-Consejo Nacional de Investigaciones Científicas y Técnicas, Salta, Argentina.
authors.forename: Margarita
authors.initials: M
authors.lastname: Armada
authors.affiliation: Instituto de investigaciones Sensoriales de Alimentos, Facultad de Ciencias de la Salud, Universidad Nacional de Salta, Salta, Argentina.|Instituto para la Investigación de la Industria Química-Consejo Nacional de Investigaciones Científicas y Técnicas, Salta, Argentina.
authors.forename: María Cristina
authors.initials: MC
authors.lastname: Goldner
mesh_terms: D000328:Adult; D005260:Female; D005421:Flavoring Agents / Q000032:analysis; D005511:Food Handling; D005518:Food Preferences; D031985:Fragaria / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D008297:Male; D027845:Malus / Q000737:chemistry*; D035281:Plant Tubers / Q000737:chemistry*; D011198:Solanum tuberosum / Q000737:chemistry*; D013649:Taste
chemical_list: D005421:Flavoring Agents
keywords: Andean tubers; acceptability; emotional response; marmalade; sensory analysis