Influence of Storage Conditions on Sensory Shelf Life of Yerba Mate

Surkan, Sergio Alejandro; Albani, Oscar Alfredo; Ramallo, Laura Ana

doi:10.1111/j.1745-4557.2008.00236.x

Cited by 21 publications

(15 citation statements)

References 23 publications

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“…Variety Roslin Eburu had the highest colour score (5.68) while Cangi had the lowest score (2.73). Colour is one of the most critical sensory properties that determines acceptability of a food (Surkan et al, 2009) and hence must conform to consumer requirement (Krokida et al, 2001). Since there was a high correlation (r=-0.92) between PC/SFA and sensory colour scores for potato crisps processed from the 24 cultivars, it therefore means that the panelists scores were in agreement with the objective colour measurement (Table 5).…”

Section: Resultsmentioning

confidence: 84%

Evaluation of selected Kenyan potato cultivars for processing into potato crisps

Abong¹,

Okoth²,

Imungi³

et al. 2010

ABJNA

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There has been tremendous increase in the demand and consumption of potato crisps as snack in Kenya. This has however, not been paralleled by development of appropriate raw materials. Many potato varieties and clones have been developed through breeding, but these have not been adequately evaluated for crisps processing. This study was therefore designed to evaluate the newly developed potato cultivars for processing into quality crisps. Twenty four potato cultivars including eighteen varieties and six clones were evaluated for some physico-chemical properties and crisps processing potential. Most cultivars with the exception of six of them including Roslin Tana, Desiree, Roslin Eburu, Nyayo, Tigoni Long and Kihoro had acceptable physical characteristics for processing. The specific gravity of the cultivars varied from 1.074 to 1.098 and dry matter contents from 19.50 % to 24.20 %. Reducing sugar levels significantly (P ≤ 0.05) varied among the cultivars and ranged between 0.07 % and 0.4 %. In addition to Dutch Robyjn which is currently used for processing potato crisps in Kenya, the varieties Tigoni and Kenya Baraka, and the clones 393371. 58, 392657.8, 391691.96 and 393385.39 were also similarly suitable for processing into potato crisps. They had desired physical characteristics with low levels of reducing sugars, and were highly rated by sensory panelists. Promoting these cultivars will increase the number of processing varieties for the rapidly expanding processing industry, and thus safeguard availability and quality.

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Section: Resultsmentioning

confidence: 84%

Evaluation of selected Kenyan potato cultivars for processing into potato crisps

Abong¹,

Okoth²,

Imungi³

et al. 2010

ABJNA

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“…Mate tea, often known as ''yerba mate'', is one of the most commonly consumed beverages in several South American countries, including Uruguay, Paraguay, Argentina, and Brazil [1][2][3][4][5]. It is manufactured from the caffeine rich leaves of Ilex paraguayensis St. Hil.…”

Section: Introductionmentioning

confidence: 99%

“…(Aquifoliaceae) by a method similar to that used to produce green tea. The material plant I. paraguayensis, is a perennial tree growing in the jungle of the Parana basin [1][2][3][4][5]. This plant material has a very characteristic odor, used in stimulants, bitter tonics, and diaphoretics; and has a characteristic mature flavor which is somewhat sweet, sour, withered leaf like, and cigarette-like [1][2][3][4][5].…”

Section: Introductionmentioning

confidence: 99%

“…The material plant I. paraguayensis, is a perennial tree growing in the jungle of the Parana basin [1][2][3][4][5]. This plant material has a very characteristic odor, used in stimulants, bitter tonics, and diaphoretics; and has a characteristic mature flavor which is somewhat sweet, sour, withered leaf like, and cigarette-like [1][2][3][4][5]. Leaves from this plant contain between 1-1.5% caffeine and 7-11% tannin similar to other beverages such as tea or coffee [1][2][3][4][5].…”

Section: Introductionmentioning

confidence: 99%

“…This plant material has a very characteristic odor, used in stimulants, bitter tonics, and diaphoretics; and has a characteristic mature flavor which is somewhat sweet, sour, withered leaf like, and cigarette-like [1][2][3][4][5]. Leaves from this plant contain between 1-1.5% caffeine and 7-11% tannin similar to other beverages such as tea or coffee [1][2][3][4][5]. In spite of its popularity, the composition of its flavor constituents was not reported until recently [6][7][8][9].…”

Section: Introductionmentioning

confidence: 99%

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Discrimination of yerba mate (Ilex paraguayensis St. Hil.) samples according to their geographical origin by means of near infrared spectroscopy and multivariate analysis

Cozzolino

Restaino

Fassio

2010

Sens. & Instrumen. Food Qual.

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Near infrared reflectance (NIR) spectroscopy combined with multivariate data analysis was used to discriminate between the geographical origins of yerba mate (Ilex paraguayensis St. Hil.) samples. Samples were purchased from the local market and scanned in the NIR region (1100-2500 nm) in a monochromator instrument in reflectance. Principal component analysis (PCA), partial least squares discriminant analysis (PLS-DA) and linear discriminant analysis (LDA) were used to classify the samples based on their NIR spectra according to their geographical origin. Full cross validation was used as validation method when classification models were developed. The overall classification rates obtained were 76 and 100% using PLS-DA and LDA, respectively. The results demonstrated the usefulness of NIR spectra combined with multivariate data analysis as an objective and rapid method to classify yerba mate samples according to their geographical origin. Nevertheless, NIR spectroscopic might provide initial screening in the food chain and enable costly methods to be used more productively on suspect specimens.

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Yerba Mate, the Global Commerce, and Possible Adulteration. The Current Situation and New Perspectives

Iommi

2021

SpringerBriefs in Molecular Science

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Influence of Storage Conditions on Sensory Shelf Life of Yerba Mate

Abstract: Samples of yerba mate (YM) manufactured with natural and accelerated

Cited by 21 publications

References 23 publications

Evaluation of selected Kenyan potato cultivars for processing into potato crisps

Evaluation of selected Kenyan potato cultivars for processing into potato crisps

Discrimination of yerba mate (Ilex paraguayensis St. Hil.) samples according to their geographical origin by means of near infrared spectroscopy and multivariate analysis

Yerba Mate, the Global Commerce, and Possible Adulteration. The Current Situation and New Perspectives

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