Physicochemical characteristics and textural properties of the casabe

Abstract

Objective: The objective of this research was to determine the effect of the casabe production process on the final characteristics of the product. For this purpose, three small family businesses were chosen from Ciénaga de Oro, Córdoba (Colombia). Methodology: Physicochemical and textural characterization of the casabe produced was carried out. Descriptive analysis of the texture was performed with a trained panel of tasters, evaluating attributes of hardness, fracturability, crispness, and cohesiveness. Instrumental analyses of texture were conducted with a texture analyzer to determine hardness and fracturability. Results: The results revealed differences between the artisan casabe in terms of physicochemical characteristics (moisture and carbohydrates), sensory texture, and instrumental texture (hardness). No correlation could be established between the texture data evaluated instrumentally and sensorially. The differences in the characteristics of the casabe produced in the small family business are due to the discrepancy between the production processes, giving each casabe specific qualities. Conclusions: casabe can be defined as a hard and fractured product when consumed. These attributes can be considered the primary tool when determining quality as they are important characteristics of consumer acceptance. However, instrumental texture (hardness and fracturability) does not correlate with sensory texture.