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Introduction. The production of regional food with local and cultural identity has become an attractive business for small-scale producers because it allows them to market their products highlighting local ingredients and traditional processing that reflects the know-how of each region. One example is Pasta filata cheese. Objective. To identify sensory characteristics and level of liking for Costa Rican Pasta filata cheeses (Palmito cheese). Materials and methods. The project was carried out at the facilities of the University of Costa Rica, during 2015. Nineteen samples of Costa Rican Palmito cheese were used, with fourteen of them being produced by artisanal producers and five by industrial producers. The methodology of Generic Quantitative Descriptive Analysis (QDA) was followed, with ten trained judges defining twenty-one attributes. Agglomerative Hierarchical Clustering (AHC) and Principal Component Analysis (PCA) were conducted to relate the samples to their attributes. Acceptance testing was performed with one hundred consumers. Consumer AHC and external preference mapping were applied to correlate the results of the liking with those of the QDA. Results. Significant differences (p

El objetivo del presente trabajo fue evaluar sensorialmente el frijol común mejorado nutricionalmente (línea 38) y la variedad local (BAT 304) con productores y consumidores de dos comunidades de Holguín, Cuba. Se aplicó una encuesta exploratoria que determinó el alto consumo de los frijoles negros pequeños, y las recetas: arroz con frijoles y potaje. Se seleccionó una muestra de 80 personas y se aplicaron tres pruebas entre marzo y junio del 2008: discriminatoria triangular, aceptabilidad y preferencia. Se encontró que 50 personas discriminaron correctamente entre las dos variedades (P < 0,000001). No hubo diferencia significativa (P=0,9) en el porcentaje de participantes que clasificaron (en una escala de uno a cuatro) la consistencia del caldo, el sabor del potaje y la textura del grano entre las variedades; sin embargo, al calificar estas características con palabras, notaron una diferencia en consistencia y textura, mas no en el sabor del potaje elaborado con los dos tipos de frijol. Finalmente, siete evaluadores no indicaron una preferencia por el potaje elaborado con uno u otro tipo de frijol. De los 73 que sí expresaron una preferencia, no manifestaron diferencia estadísticamente importante (P=0,13). En conclusión, existió diferencia sensorial entre los frijoles, pero la preferencia fue similar, lo que sugiere una buena aceptación del consumidor por el frijol mejorado nutricionalmente.

The objective of this study was to evaluate the sensory characteristics of nutritionally improved common bean (line 38) and a local variety (BAT 304) among bean producers and consumers in Holguín, Cuba. An exploratory questionnaire revealed that small-seeded black beans were the most consumed, and that rice and bean casserole were the main recipes. Three sensory tests were applied to 80 individuals from March to June 2008: triangle discrimination, acceptability, and preference. Fifty participants correctly discriminated between the two bean varieties (P<0.000001). There was no statistical difference (P=0.9, on a scale of 1 to 4) in the number of participants who classified broth consistency, the taste of the casserole, and the texture of the beans. However, when words were used to describe and score these characteristics, there was a difference between the bean varieties in consistency and texture, but not in broth taste. Seven participants indicated no preference for the casserole prepared with either bean. Of the remaining 73 that expressed a preference, there was no statistical difference (P=0.13) in the proportion who preferred any bean type. In conclusion, there are sensory differences between the nutritionally improved and locally consumed beans, but preference was similar, which suggests good consumer acceptance of nutritionally improved beans. [ABSTRACT FROM AUTHOR]