Nutritional analysis and sensory evaluation of ulluco (Ullucus tuberosus Loz) grown in New Zealand

Ulluco (Ullucus tuberosus Lot) is an Andean crop that has recently been rei ntroduced into New Zealand. Nutritional analysis and sensory evaluation wer e undertaken using standard methods. Ulluco contained high carbohydrate and fibre levels, moderate protein and low fat. Panellists were asked to asses s the overall acceptability of raw and cooked ulluco and to state their pre ferences for colour, bitterness, sweetness and mealiness of cooked ulluco. Red was the most preferred skin and tissue colour of ulluco over plain yell ow and mixtures of yellow, green and red. There were no significant differe nces in panellists' preferences for taste between ulluco cultivars, althoug h panellists disliked the appearance of the multicoloured cultivars. The su ccessful cultivation of this crop in New Zealand in the future will depend on optimising growing conditions and educating consumers about the aestheti c appeal of the different skin and tissue colours. (C) 2000 Society of Chem ical Industry.