How freezing methods affect the sensory profile of pasteurized and unpasteurized mangaba pulp
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Ciência e Agrotecnologia (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100401 |
Resumo: | ABSTRACT The Mangaba, an exotic fruit of the Brazilian Cerrado, is very appreciated for its peculiar sensory characteristics. Here we aimed to evaluate the sensory profile of mangaba pulp subjected to three treatments (unpasteurized and pasteurized pulps; frozen by static air and forced air; stored frozen for zero, 4, 8 and 12 months). The following sensory tests were applied: temporal dominance of sensations (TDS) (identify and check the dominant sensations of flavor over time of consumption), ideal scale (identify optimal concentration of sucrose to be added in nectar) and acceptance test (to evaluate the effect of treatments on consumer acceptance). By TDS analyses, a sour taste was reported for most treatments, combined with the identification of a bad flavor in most pulps from 8 months of frozen storage. The ideal scale determined that 87.8 g/L sucrose should be added to the mangaba nectar. The frozen methods by static air or forced air did not significantly influence the sensory acceptance of the mangaba pulp. Pasteurization favors high mangaba pulp acceptance for up to 8 months, however, by 12 months of storage, treatments still have good sensory acceptance. |
id |
UFLA-2_42142fc481efd29cb3e258ccf699ce04 |
---|---|
oai_identifier_str |
oai:scielo:S1413-70542020000100401 |
network_acronym_str |
UFLA-2 |
network_name_str |
Ciência e Agrotecnologia (Online) |
repository_id_str |
|
spelling |
How freezing methods affect the sensory profile of pasteurized and unpasteurized mangaba pulpHancornia speciosa Gomestemporal dominance of sensationsJust-About-Right-Scaleacceptance testsensory qualityABSTRACT The Mangaba, an exotic fruit of the Brazilian Cerrado, is very appreciated for its peculiar sensory characteristics. Here we aimed to evaluate the sensory profile of mangaba pulp subjected to three treatments (unpasteurized and pasteurized pulps; frozen by static air and forced air; stored frozen for zero, 4, 8 and 12 months). The following sensory tests were applied: temporal dominance of sensations (TDS) (identify and check the dominant sensations of flavor over time of consumption), ideal scale (identify optimal concentration of sucrose to be added in nectar) and acceptance test (to evaluate the effect of treatments on consumer acceptance). By TDS analyses, a sour taste was reported for most treatments, combined with the identification of a bad flavor in most pulps from 8 months of frozen storage. The ideal scale determined that 87.8 g/L sucrose should be added to the mangaba nectar. The frozen methods by static air or forced air did not significantly influence the sensory acceptance of the mangaba pulp. Pasteurization favors high mangaba pulp acceptance for up to 8 months, however, by 12 months of storage, treatments still have good sensory acceptance.Editora da UFLA2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100401Ciência e Agrotecnologia v.44 2020reponame:Ciência e Agrotecnologia (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLA10.1590/1413-7054202044003020info:eu-repo/semantics/openAccessGonçalves,Gilma Auxiliadora SantosResende,Nathane SilvaGonçalves,Carla SaraivaCarvalho,Elisângela Elena Nunes deResende,Jaime Vilela deBoas,Eduardo Valério de Barros Vilaseng2020-07-13T00:00:00Zoai:scielo:S1413-70542020000100401Revistahttp://www.scielo.br/cagroPUBhttps://old.scielo.br/oai/scielo-oai.php||renpaiva@dbi.ufla.br|| editora@editora.ufla.br1981-18291413-7054opendoar:2022-11-22T16:31:43.562809Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)true |
dc.title.none.fl_str_mv |
How freezing methods affect the sensory profile of pasteurized and unpasteurized mangaba pulp |
title |
How freezing methods affect the sensory profile of pasteurized and unpasteurized mangaba pulp |
spellingShingle |
How freezing methods affect the sensory profile of pasteurized and unpasteurized mangaba pulp Gonçalves,Gilma Auxiliadora Santos Hancornia speciosa Gomes temporal dominance of sensations Just-About-Right-Scale acceptance test sensory quality |
title_short |
How freezing methods affect the sensory profile of pasteurized and unpasteurized mangaba pulp |
title_full |
How freezing methods affect the sensory profile of pasteurized and unpasteurized mangaba pulp |
title_fullStr |
How freezing methods affect the sensory profile of pasteurized and unpasteurized mangaba pulp |
title_full_unstemmed |
How freezing methods affect the sensory profile of pasteurized and unpasteurized mangaba pulp |
title_sort |
How freezing methods affect the sensory profile of pasteurized and unpasteurized mangaba pulp |
author |
Gonçalves,Gilma Auxiliadora Santos |
author_facet |
Gonçalves,Gilma Auxiliadora Santos Resende,Nathane Silva Gonçalves,Carla Saraiva Carvalho,Elisângela Elena Nunes de Resende,Jaime Vilela de Boas,Eduardo Valério de Barros Vilas |
author_role |
author |
author2 |
Resende,Nathane Silva Gonçalves,Carla Saraiva Carvalho,Elisângela Elena Nunes de Resende,Jaime Vilela de Boas,Eduardo Valério de Barros Vilas |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Gonçalves,Gilma Auxiliadora Santos Resende,Nathane Silva Gonçalves,Carla Saraiva Carvalho,Elisângela Elena Nunes de Resende,Jaime Vilela de Boas,Eduardo Valério de Barros Vilas |
dc.subject.por.fl_str_mv |
Hancornia speciosa Gomes temporal dominance of sensations Just-About-Right-Scale acceptance test sensory quality |
topic |
Hancornia speciosa Gomes temporal dominance of sensations Just-About-Right-Scale acceptance test sensory quality |
description |
ABSTRACT The Mangaba, an exotic fruit of the Brazilian Cerrado, is very appreciated for its peculiar sensory characteristics. Here we aimed to evaluate the sensory profile of mangaba pulp subjected to three treatments (unpasteurized and pasteurized pulps; frozen by static air and forced air; stored frozen for zero, 4, 8 and 12 months). The following sensory tests were applied: temporal dominance of sensations (TDS) (identify and check the dominant sensations of flavor over time of consumption), ideal scale (identify optimal concentration of sucrose to be added in nectar) and acceptance test (to evaluate the effect of treatments on consumer acceptance). By TDS analyses, a sour taste was reported for most treatments, combined with the identification of a bad flavor in most pulps from 8 months of frozen storage. The ideal scale determined that 87.8 g/L sucrose should be added to the mangaba nectar. The frozen methods by static air or forced air did not significantly influence the sensory acceptance of the mangaba pulp. Pasteurization favors high mangaba pulp acceptance for up to 8 months, however, by 12 months of storage, treatments still have good sensory acceptance. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100401 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100401 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1413-7054202044003020 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Editora da UFLA |
publisher.none.fl_str_mv |
Editora da UFLA |
dc.source.none.fl_str_mv |
Ciência e Agrotecnologia v.44 2020 reponame:Ciência e Agrotecnologia (Online) instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Ciência e Agrotecnologia (Online) |
collection |
Ciência e Agrotecnologia (Online) |
repository.name.fl_str_mv |
Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
||renpaiva@dbi.ufla.br|| editora@editora.ufla.br |
_version_ |
1799874971271430144 |