LIME EFFECT ON COLOR AND SENSORY PROPERTIES OF THE ANCESTRAL QUISPIÑO MADE FROM THE GRAINS OF QUINOA (CHENOPODIUM QUINOA WILLD.)

An investigation of the effects of varying lime concentrations (0.1%, 0.3%, 0.5%, 0.7%, and 0.9%) on the color and sensory properties of quispiño, a traditional product made from the grains of quinoa (Chenopodium quinoa Willd.), was the focus of this study. The primary objectives were to evaluate the influence of lime concentrations on color parameters (L*, a*, b*, chromaticity, and hue angle), assess the net color difference (ΔE) between raw and cooked dough, and conduct a sensory acceptability test. The results showed significant variations in the color properties of the dough, with the optimal lime concentration (0.7%) superior for color maintenance and sensory acceptability. The optimal concentration achieved the balance between the visual appearance and flavor. However, the higher lime concentration (0.9%) improved the taste and aroma but affecting the appearance. Sensory evaluation involving 40 untrained panelists confirmed that quispiño with lime concentration at 0.7% was the most acceptable for color, taste, and appearance. The latest research highlighted the cultural and biochemical importance of lime in traditional food preparation, providing a scientific basis for optimizing traditional products like quispiño, while maintaining their sensory and cultural significance.