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Sensory Evaluation of Vegetable Amaranth (Amaranthus spp.)

1982; American Society for Horticultural Science; Volume: 17; Issue: 3 Linguagem: Inglês

10.21273/hortsci.17.3.409

2327-9834

Judith A. Abbott, T. A. Campbell,

Seed and Plant Biochemistry

Abstract Appearance, flavor, texture, and overall eating quality of 20 steamed amaranths ( Amaranthus spp.) were rated on hedonic scales by consumer sensory panels. Several entries of A. tricolor had nonsignificantly lower scores than spinach ( Spinacia oleracea L.). Of the A. tricolor entries, ‘Chin’ was the best overall and ‘Tampala’ (most readily available entry in the U.S.) was intermediate. A. dubius was intermediate and A. cruentus entries were least acceptable.