Colombian Arepa de Huevo sensory quality: Culinary factors and maize-based determinants as an ethnic food

The Arepa de Huevo elaborated with yellow maize is a popular ethnic food product representing a culinary tradition from the Caribbean region of Colombia. Yellow maize is produced in large volumes in the United States, and its trade to various countries is driven by the need for industrial food production and animal feed. However, it has promoted the cultivation and consumption of hybrid varieties in Latin American countries. In this study, six varieties of maize used in Colombia were evaluated to identify the factors determining the sensory quality of Arepa de Huevo , an ethnic product. The maize varieties were characterised by morphology, bulk density, colour, and moisture. In the Arepa de Huevo , water and oil absorption were determined during the soaking, cooking, and frying of the arepa dough. Colour was quantified by instrumental measure, and sensory acceptance by semi-trained panellist was used as a quality parameter. The results showed that the main determining factors of the sensory quality of Arepa de Huevo were the starch content and the higher water absorption capacity during cooking of the national variety NALV 8610, and the oil absorption characteristics compared to imported varieties. Crunchiness in arepa was the most relevant parameter in the sensory analysis. In conclusion, even when the national hybrid varieties NALV 8610 and NALV 21, having higher starch contents and responding to greater water absorption during dough cooking, however the attributes crunchiness, soft egg yolk and firm egg white were determinant in the panellist overall preference, due to which NALV 8610 and ADV were selected as the top samples with very similar preference scores. • Crunchiness is highly appreciated in fried products by consumers • Maize characteristics are determinant for the sensory quality of Arepa de Huevo • There is no direct relation between the raw grain volume and the cooked yield • High yield of maize during soaking does not mean final product high quality