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Flavor and Stability of “Horchata De Chufas”
Author(s) -
MOSQUERA L. ALBERTO,
SIMS CHARLES A.,
BATES ROBERT P.,
O'KEEFE SEAN F.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb12219.x
Subject(s) - sweetness , flavor , food science , cyperus , chemistry , pasteurization , horticulture , biology
Horchata is a sweetened water extract of chufa tubers ( Cyperus esculentus ) which is very popular in Spain, and has potential in the U.S. The objectives of this research were to characterize horchatas from different types of chufa, and to monitor flavor and stability of unheated and pasteurized horchatas during storage (2°C). Trained panelists rated the following attributes: color, chalkiness, sweetness, vanilla‐like, nutty, earthiness, bitterness, and off‐flavor. Horchatas made with chufa grown in Spain and chufa from Spain but grown in Florida showed higher vanilla and nutty levels than horchata from the Florida type. During storage (2°C), vanilla, nutty, and sweetness decreased, and other attributes increased. Heating to 70 and 95°C for 1 min did not alter sensory attributes initially, prevented off‐flavor development, and slowed changes in desirable attributes for 35 days.