How freezing methods affect the sensory profile of pasteurized and unpasteurized mangaba pulp

• Autor(a) principal: Gonçalves, Gilma Auxiliadora Santos
• Data de Publicação: 2020
• Outros Autores: Resende, Nathane Silva, Gonçalves, Carla Saraiva, Carvalho, Elisângela Elena Nunes de, Resende, Jaime Vilela de, Vilas Boas, Eduardo Valério de Barros
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/42708
• topic: Hancornia speciosa Gomes; Temporal dominance of sensations; Just-About-Right-Scale; Acceptance test; Sensory quality; Dominância temporal de sensações; Teste de aceitação; Qualidade sensorial

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.