Physicochemical characterization and consumer response to new Andean ingredients-based fresh pasta: Gnocchi

Abstract

Gnocchi is a typical Italian, potato-based, fresh pasta. Nowadays, there is not sufficient research about this pasta with non-traditional ingredients. The aims of this research were to characterize the physicochemical, texture and sensory quality of new Andean ingredients-based fresh pasta (Gnocchi) and to relate these characteristics to consumer response. There was no difference in moisture among raw gnocchi (p < 0.05). Commercial gnocchi (C) had the highest values of WAI (Water Absorption Index), cooking loss and luminosity. The values of WSI (Water Solubility Index) and water absorption were the highest for quinoa gnocchi (Q). Textural parameters and microstructure in cooked gnocchis showed that A and Q were the gummiest, showing little loss of granular structure. The average acceptability of Q, A and C was 3.79, 3.96 and 4.49, respectively. In addition, it was reflected in the purchase intention, which may be due to the lack of variety in the local market. This study demonstrates that fresh pasta gnocchis with Andean ingredients are high-quality and contribute to the revaluation of these exceptional Andean crops, which are very important to community of food and gastronomy sciences.