Nutritional analysis and sensory evaluation of ulluco (Ullucus tuberosus Loz) grown in New Zealand

Abstract

Ulluco (Ullucus tuberosus Loz) is an Andean crop that has recently been reintroduced into New Zealand. Nutritional analysis and sensory evaluation were undertaken using standard methods. Ulluco contained high carbohydrate and ®bre levels, moderate protein and low fat. Panellists were asked to assess the overall acceptability of raw and cooked ulluco and to state their preferences for colour, bitterness, sweetness and mealiness of cooked ulluco. Red was the most preferred skin and tissue colour of ulluco over plain yellow and mixtures of yellow, green and red. There were no signi®cant differences in panellists' preferences for taste between ulluco cultivars, although panellists disliked the appearance of the multicoloured cultivars. The successful cultivation of this crop in New Zealand in the future will depend on optimising growing conditions and educating consumers about the aesthetic appeal of the different skin and tissue colours.

In vitrovirus elimination in three Andean root crops: Oca (Oxalis tuberosa), ulluco (Ullucus tuberosus), and arracacha (Arracacia xanthorrhiza)

“…This virus eradication treatment has successfully enabled the release of tuber accessions for multiplication, field evaluation, and sensory evaluation under New Zealand growing conditions (Martin et al 1997Ross et al 1999;Busch et al 2000;Sangketkit et al 2000).…”

“…To expand this germplasm source, further accessions were imported into New Zealand in 1993 by Alfredo Grau (Grau & Halloy 1994). At the same time he imported some accessions of ulluco to trial as a "new crop" (Busch et al 2000). In 1986 John Fletcher arranged for the importation of arracacha for the same purpose.…”

Determination of the Morphology of the Starch Granules and the Optimum Internal Cooking Temperature of Four Andean Crops: Oca (Oxalis tuberosaMolina), Olluco (Ullucus tuberosusLoz), Isaño (Tropaeolum tuberosumRuiz & Pavon) and Arracacha (Arracacia xanthorrhizaBancroft)

“…High values were considered to be better from the consumer point of view. The samples were cooked with boiling water, making measurements in the geometric center with a thermocouple similar to the procedure of Goldner et al (2012) but removing them at the determined times, then drained the water and cooled to room temperature before use (Busch et al, 2000). The results of the sensory evaluation were treated by an analysis of variance (ANOVA) and the Tukey's test using the version 3.4.1 of the statistical programming language R (R Development Core Team, 2008) .…”

“…Arracacha is a tuberous root, the edible part of which is a long, cylindrical cormorous rhizome with horizontal knotted rings (Hodge, 1954), it is also called "Peruvian carrot". Nutritional characteristics (King and Gershoff, 1987;Busch et al, 2000) and potential health benefits (Jimenez et al, 2015) of these crops have been studied, while their processing has been studied to a lesser extent, although with greater interest in recent years in processed foods such as porridges (Surco Laos, 2004), instant soups, baby food and fried foods internal cooking temperature of four andean crops: oca, olluco, isaño and arracacha (Santos and Hermann, 1994). However, its main form of consumption has remained the same, i. e. culinary preparations.…”

“…However, its main form of consumption has remained the same, i. e. culinary preparations. Using differential scanning calorimetry (DSC), the starches from these crops have been studied to determine their point of gelatinisation after being extracted from the sample matrix (Santacruz, 2002;Valcárcel-Yamani et al, 2013, Cruz et al, 2016, and only in the case of oca and olluco the whole tubers were studied during cooking (Busch et al, 2000;Goldner et al, 2012), so there is little knowledge of the gelatinisation process of native starch from isaño and arracacha, as well as the morphology of their starch granules during the cooking. This work aims to determine the most suitable internal cooking temperature for the consumption of these four Andean crops by sensory evaluation, as well as to describe the morphology of the native starch granules of each product at different cooking times.…”