Sensory profile and consumer acceptability of third generation snacks from colored flesh potatoes

Abstract

The study evaluated the effect of organic acids (citric, lactic, L-ascorbic, malic, and L-tartaric) on the stabilization of the color of third-generation potato snacks obtained from dried potatoes of varieties with “red” (Mulberry Beauty) and “purple” (Double Fun) flesh. Descriptive and affective sensory analyses were conducted using trained and consumer panels, respectively. The use of organics acids was successful in avoiding the degradation of the main anthocyanins especially in purple (petunidine-3-p-cumaroylrutinoside-5-glucoside and malwidine-3- p-cumaroylrutinoside-5-glucoside) snacks. Organic acids slightly changed the sensory profile of the potato snacks by increasing some key attributes such as sourness, aftertaste, hardness and crispiness. Red snacks were considered as having a more natural color than purple ones and this perception resulted in higher liking, preference and willingness to buy. The consumer segment more interested in consuming this type of snacks were the young ones, age 18–24. A pretreatment with organic acids (L-ascorbic or malic acids) is strongly recommended when preparing third-generation snacks from colored flesh potatoes.