{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T14:03:27Z","timestamp":1788530607894,"version":"build-2803163510"},"reference-count":46,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2014,5,30]],"date-time":"2014-05-30T00:00:00Z","timestamp":1401408000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2015,1]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Although pasta is one of the most widely demanded products among gluten\u2010intolerant people, few studies have focused on the sensory analysis and acceptability of these products. Spaghetti was made from Andean corn (<jats:italic>Zea mays<\/jats:italic> var. <jats:italic>amylacea<\/jats:italic>), capia and cully varieties from northern Argentina, and the flash profile technique was applied by semi\u2010trained assessors to compare the sensory profile of this type of spaghetti with those made with rice and wheat flours. Acceptability of capia corn spaghetti was studied in celiac and non\u2010celiac consumer groups using a 9\u2010point hedonic scale and check\u2010all\u2010that\u2010apply (<jats:styled-content style=\"fixed-case\">CATA<\/jats:styled-content>) questions.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Two Andean corn spaghetti samples were described by assessors as rough, odd\u2010smelling and odd\u2010tasting. These terms were also used by non\u2010celiac consumers to describe the capia corn spaghetti sample, which explained its low acceptability scores. However, celiac consumers assigned high acceptability scores to the same sample and described it as tasty, smooth, tender, novel, having a pleasant flavor and good quality, and as a product that can be consumed every day and by the whole family.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSIONS<\/jats:title><jats:p>The results of this study suggest that Andean corn flours are a suitable and acceptable product for celiac consumers and can be used in the production of spaghetti for celiac consumers but should be reformulated for non\u2010celiac consumers. \u00a9 2014 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.6704","type":"journal-article","created":{"date-parts":[[2014,4,19]],"date-time":"2014-04-19T06:24:54Z","timestamp":1397888694000},"page":"186-192","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":29,"title":["Sensory evaluation and acceptability of gluten\u2010free Andean corn spaghetti"],"prefix":"10.1002","volume":"95","author":[{"given":"Maria A","family":"Gim\u00e9nez","sequence":"first","affiliation":[{"name":"Departamento de Agroindustrias. 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