Analysis of acceptance and preference of an extruded snack from kiwicha (Amaranthus caudatus) and rice (Oryza satifxva L.)

Abstract

Objectives.To analyze the acceptance and preference of an extruded snack made from kiwicha (Amaranthus caudatus) and rice (Oryza sativaL.).

Materials and methods.Samples of the snack were analyzed sensorially in two presentations, with coverage and without coverage. Preference and acceptability tests were performed with 30 consumers, from the population of Chimbote-Peru. The selection test and the 9-point hedonic test were applied in which attributes such as odor, color, general appearance, taste and crocancy were scored. The data were analyzed by Chi-Square distribution.

Results.The snack with coverage was preferred (53.3%), there being no significant difference in the attribute ofsmell, general appearance and crocancy, while in color and flavor, there was a significant difference.

Conclusions.The acceptance and preference of the extruded snack from kiwicha (Amaranthus caudatus) and rice (Oryza sativaL.) were analyzed and determined.