EVALUACIÓN DE COLOR DEL GARBANZO (Cicer arietinum L.) POR MÉTODOS INSTRUMENTALES Y SENSORIALES
Chickpea is a well recognized source of vegetable protein, especially in underdeveloped areas of the world. Mexican chickpea is highly priced in the international market due to its desired quality. The Northwest of Mexico, especially Sonora and Sinaloa, are also recognized for the quality of chickpe...
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Published in | Revista mexicana de agronegocios Vol. 27; no. July-December 2010; pp. 323 - 335 |
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Main Authors | , , , , |
Format | Journal Article |
Language | Spanish |
Published |
21.08.2010
|
Edition | 1345 |
Subjects | |
Online Access | Get full text |
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Summary: | Chickpea is a well recognized source of vegetable protein, especially in underdeveloped areas
of the world. Mexican chickpea is highly priced in the international market due to its desired
quality. The Northwest of Mexico, especially Sonora and Sinaloa, are also recognized for the
quality of chickpea, where a high percentage of the annual production is placed in the
international market. Among the various characteristics of high-quality chickpea, color is one
of the most important, since it influences both: the selection of new improved varieties at the
experimental research stations, and also the price at the international market. The purpose of
this study was to evaluate two objective instrumental methods of color determination as related
to sensory evaluation analysis, using a panel of trained judges. The color determination method
with the highest correlation with sensory evaluation results could be used for the
implementation of a color scale for chickpeas. Results from this study will help the
improvement selection programs at the agriculture experimental stations for the selection of
chickpea varieties with better color quality attributes and also it will increase the
commercialization of chickpea produced in the Northwest of Mexico. Ten chickpea samples
were selected for this study: seven were chickpea varieties and three were advanced lines,
under improved selection programs. Samples were measured by the reflectometer, AGTRON
(Md. M300A) and Hunter Lab. apparatus. Sensory evaluation analyses were conducted using a
ranking test, where a trained panel of twelve judges ranked chickpea samples in their
preference of color. Statistical analyses of variance showed a significantly high correlation
between objective and subjective methodologies for color determination. |
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ISSN: | 1405-9282 |
DOI: | 10.22004/ag.econ.93569 |