Mango with cashew apples structured: influence of honey and gellan gum on physical-chemical and sensorial characteristics

Bibliographic Details
Main Author: Leal, Amanda Rodrigues
Publication Date: 2020
Other Authors: Costa, Juliana Nascimento da, Vieira, Janaina Maria Martins, Araújo Filho, Antônio Augusto Lima, Sousa, Paulo Henrique Machado de
Format: Article
Language: por
Source: Research, Society and Development
Download full: https://rsdjournal.org/index.php/rsd/article/view/3253
Summary: The aim of this study was to evaluate the influence of low acyl (LA) and high acyl gellan gum (HA) and honey on the physical-chemical and sensorial characteristics of mango and cashew apple structured fruits. The samples were made with honey (CM) and without honey (SM), in a 5% concentration , with 47.5% each mango and cashew apple pulp, and the LA:HA ratios of 100:0, 75:25 and 50:50, in a concentration of 0.75%. Physical and chemical assays (pH, titratable acidity, soluble solids, water activity) and sensory analysis (acceptance, consumption intention and characterization by Check-All-That-Apply-CATA and Rate-All-That-Apply-RATA tests). The physico-chemical characteristics of the samples were very similar, however, soluble solids contents were higher in CM (20.00 °Brix) than SM (12.00 to 13.00 °Brix) formulations. The LA100/HA0 CM sample was best accepted, with overall impression between the terms “slightly liked ” and “moderately liked”, and LA50/HA50 SM was less accepted, with means between the terms “slightly displeased” and  “neither liked or disliked”. This probably occurred because the attributes "sweet taste" and "honey taste" were quantified with greater intensity in the LA100/HA0 CM formulation, while "strange taste" was more intense on LA100/HA0, LA75/HA25 and LA50/HA50 SM. It was concluded that the different proportions of LA and HA gel gums did not influence the physical-chemical characteristics of the structured fruits. However, hydrocolloids and honey influenced the sensory characteristics of the product, since the participants best accepted the sample containing honey and a higher proportion of LA gel (LA100/HA0 CM).
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spelling Mango with cashew apples structured: influence of honey and gellan gum on physical-chemical and sensorial characteristicsMango con anacardo estructurado: influencia de la miel y la goma gellan en las características físico-químicas y sensorialesManga com caju estruturados: influência do mel e goma gelana nas características físico-químicas e sensoriaisFrutas tropicaisGoma gelana de alta acilaçãoGoma gelana de baixa acilaçãoGéis de frutas.Frutas tropicalesGoma gelana de alta acilaciónGoma gelana de baja acilaciónGeles de frutas.Tropical fruitsHigh acyl gellan gumLow acyl gellan gumFruit gels.The aim of this study was to evaluate the influence of low acyl (LA) and high acyl gellan gum (HA) and honey on the physical-chemical and sensorial characteristics of mango and cashew apple structured fruits. The samples were made with honey (CM) and without honey (SM), in a 5% concentration , with 47.5% each mango and cashew apple pulp, and the LA:HA ratios of 100:0, 75:25 and 50:50, in a concentration of 0.75%. Physical and chemical assays (pH, titratable acidity, soluble solids, water activity) and sensory analysis (acceptance, consumption intention and characterization by Check-All-That-Apply-CATA and Rate-All-That-Apply-RATA tests). The physico-chemical characteristics of the samples were very similar, however, soluble solids contents were higher in CM (20.00 °Brix) than SM (12.00 to 13.00 °Brix) formulations. The LA100/HA0 CM sample was best accepted, with overall impression between the terms “slightly liked ” and “moderately liked”, and LA50/HA50 SM was less accepted, with means between the terms “slightly displeased” and  “neither liked or disliked”. This probably occurred because the attributes "sweet taste" and "honey taste" were quantified with greater intensity in the LA100/HA0 CM formulation, while "strange taste" was more intense on LA100/HA0, LA75/HA25 and LA50/HA50 SM. It was concluded that the different proportions of LA and HA gel gums did not influence the physical-chemical characteristics of the structured fruits. However, hydrocolloids and honey influenced the sensory characteristics of the product, since the participants best accepted the sample containing honey and a higher proportion of LA gel (LA100/HA0 CM).El estudio tuvo como objetivo evaluar la influencia de la goma gelana de alta (HA) y baja (LA) acilación y la miel sobre las características fisicoquímicas y sensoriales de las frutas estructuradas de mango con anacardos. Las muestras se hicieron con miel (CM) y sin miel (SM), a una concentración de 5%, pulpa de mango y anacardo en la proporción de 47.5% cada una, y la goma hidrocoloide LA y HA, en las proporciones LA: HA de 100:0, 75:25 y 50:50, en una concentración de 0,75%. Se realizaron análisis fisicoquímicos (pH, acidez titulable, sólidos solubles, actividad del agua), análisis del color y sensoriales (aceptación, intención de consumo y caracterización mediante las pruebas Check-All-That-Apply-CATA y Rate-All-That-Apply-RATA). Las características fisicoquímicas de las muestras fueron muy similares, sin embargo, los niveles de sólidos solubles fueron más altos en las formulaciones CM (20.00 °Brix) en comparación con SM (12.00 a 13.00 °Brix). La muestra LA100/HA0 CM fue mejor aceptada, con una impresión general entre los términos que me gustaron un poco/me gustó moderadamente, y LA50/HA50 SM tuvo menos aceptación, con un promedio entre los términos que no me gustaron/no me gustaron ni me gustaron. Esto probablemente ocurrió porque los atributos "sabor dulce" y "sabor a miel" se cuantificaron con mayor intensidad en la formulación LA100/HA0 CM, y una mayor intensidad de "sabor extraño" en LA100/HA0, LA75/HA25 y LA50/HA50 SM. Se concluyó que las diferentes proporciones de las gomas gelana LA y HA no influyeron en las características fisicoquímicas de las frutas estructuradas. Sin embargo, los hidrocoloides y la miel influyeron en las características sensoriales del producto, ya que los catadores obtuvieron una mayor aceptación de la muestra que contenía miel y una mayor proporción de goma gelana LA (LA100/HA0 CM).O estudo objetivou analisar a interferência das gomas gelana de alta-HA e baixa acilação-LA e do mel sobre as características físico-químicas e sensoriais de frutas estruturadas de manga com caju. As formulações foram feitas com mel (CM) e sem mel (SM), na concentração de 5%, polpa de manga e de caju na proporção de 47,5% cada, e os hidrocoloides goma gelana LA e HA, nas proporções LA:HA de 100:0, 75:25 e 50:50, numa concentração de 0,75%. Realizaram-se análises físico-químicas (pH, acidez titulável, sólidos solúveis, atividade de água), de cor e sensoriais (aceitação, intenção de consumo, e testes Check-All-That-Apply-CATA e Rate-All-That-Apply-RATA). As características físico-químicas das amostras foram bem semelhantes, porém, os teores de sólidos solúveis foram superiores nas formulações CM (20,00 °Brix) em relação às SM (12,00 a 13,00 °Brix). A amostra LA100/HA0 CM foi mais bem aceita, com impressão global entre os termos gostei ligeiramente/gostei moderadamente, e LA50/HA50 SM teve menor aceitação, com média entre os termos desgostei ligeiramente/nem gostei nem desgostei. Isso provavelmente ocorreu, pois os atributos “gosto doce” e “sabor de mel” foram quantificados com maior intensidade em LA100/HA0 CM, e uma maior intensidade de “sabor estranho” em LA100/HA0, LA75/HA25 e LA50/HA50 SM. Inferiu-se que as diferentes proporções das gomas gelana LA e HA não influenciaram nas características físico-químicas das frutas estruturadas. Porém, os hidrocoloides e o mel influenciaram nas características sensoriais do produto, visto que os provadores obtiveram maior aceitação pela amostra contendo mel e maior proporção de goma gelana LA (LA100/HA0 CM).Research, Society and Development2020-03-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/325310.33448/rsd-v9i5.3253Research, Society and Development; Vol. 9 No. 5; e96953253Research, Society and Development; Vol. 9 Núm. 5; e96953253Research, Society and Development; v. 9 n. 5; e969532532525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/3253/5284Copyright (c) 2020 Amanda Rodrigues Leal, Juliana Nascimento da Costa, Janaina Maria Martins Vieira, Antônio Augusto Lima Araújo Filho, Paulo Henrique Machado de Sousainfo:eu-repo/semantics/openAccessLeal, Amanda RodriguesCosta, Juliana Nascimento daVieira, Janaina Maria MartinsAraújo Filho, Antônio Augusto LimaSousa, Paulo Henrique Machado de2020-08-20T18:06:36Zoai:ojs.pkp.sfu.ca:article/3253Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:31.233285Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Mango with cashew apples structured: influence of honey and gellan gum on physical-chemical and sensorial characteristics
Mango con anacardo estructurado: influencia de la miel y la goma gellan en las características físico-químicas y sensoriales
Manga com caju estruturados: influência do mel e goma gelana nas características físico-químicas e sensoriais
title Mango with cashew apples structured: influence of honey and gellan gum on physical-chemical and sensorial characteristics
spellingShingle Mango with cashew apples structured: influence of honey and gellan gum on physical-chemical and sensorial characteristics
Leal, Amanda Rodrigues
Frutas tropicais
Goma gelana de alta acilação
Goma gelana de baixa acilação
Géis de frutas.
Frutas tropicales
Goma gelana de alta acilación
Goma gelana de baja acilación
Geles de frutas.
Tropical fruits
High acyl gellan gum
Low acyl gellan gum
Fruit gels.
title_short Mango with cashew apples structured: influence of honey and gellan gum on physical-chemical and sensorial characteristics
title_full Mango with cashew apples structured: influence of honey and gellan gum on physical-chemical and sensorial characteristics
title_fullStr Mango with cashew apples structured: influence of honey and gellan gum on physical-chemical and sensorial characteristics
title_full_unstemmed Mango with cashew apples structured: influence of honey and gellan gum on physical-chemical and sensorial characteristics
title_sort Mango with cashew apples structured: influence of honey and gellan gum on physical-chemical and sensorial characteristics
author Leal, Amanda Rodrigues
author_facet Leal, Amanda Rodrigues
Costa, Juliana Nascimento da
Vieira, Janaina Maria Martins
Araújo Filho, Antônio Augusto Lima
Sousa, Paulo Henrique Machado de
author_role author
author2 Costa, Juliana Nascimento da
Vieira, Janaina Maria Martins
Araújo Filho, Antônio Augusto Lima
Sousa, Paulo Henrique Machado de
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Leal, Amanda Rodrigues
Costa, Juliana Nascimento da
Vieira, Janaina Maria Martins
Araújo Filho, Antônio Augusto Lima
Sousa, Paulo Henrique Machado de
dc.subject.por.fl_str_mv Frutas tropicais
Goma gelana de alta acilação
Goma gelana de baixa acilação
Géis de frutas.
Frutas tropicales
Goma gelana de alta acilación
Goma gelana de baja acilación
Geles de frutas.
Tropical fruits
High acyl gellan gum
Low acyl gellan gum
Fruit gels.
topic Frutas tropicais
Goma gelana de alta acilação
Goma gelana de baixa acilação
Géis de frutas.
Frutas tropicales
Goma gelana de alta acilación
Goma gelana de baja acilación
Geles de frutas.
Tropical fruits
High acyl gellan gum
Low acyl gellan gum
Fruit gels.
description The aim of this study was to evaluate the influence of low acyl (LA) and high acyl gellan gum (HA) and honey on the physical-chemical and sensorial characteristics of mango and cashew apple structured fruits. The samples were made with honey (CM) and without honey (SM), in a 5% concentration , with 47.5% each mango and cashew apple pulp, and the LA:HA ratios of 100:0, 75:25 and 50:50, in a concentration of 0.75%. Physical and chemical assays (pH, titratable acidity, soluble solids, water activity) and sensory analysis (acceptance, consumption intention and characterization by Check-All-That-Apply-CATA and Rate-All-That-Apply-RATA tests). The physico-chemical characteristics of the samples were very similar, however, soluble solids contents were higher in CM (20.00 °Brix) than SM (12.00 to 13.00 °Brix) formulations. The LA100/HA0 CM sample was best accepted, with overall impression between the terms “slightly liked ” and “moderately liked”, and LA50/HA50 SM was less accepted, with means between the terms “slightly displeased” and  “neither liked or disliked”. This probably occurred because the attributes "sweet taste" and "honey taste" were quantified with greater intensity in the LA100/HA0 CM formulation, while "strange taste" was more intense on LA100/HA0, LA75/HA25 and LA50/HA50 SM. It was concluded that the different proportions of LA and HA gel gums did not influence the physical-chemical characteristics of the structured fruits. However, hydrocolloids and honey influenced the sensory characteristics of the product, since the participants best accepted the sample containing honey and a higher proportion of LA gel (LA100/HA0 CM).
publishDate 2020
dc.date.none.fl_str_mv 2020-03-29
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/3253
10.33448/rsd-v9i5.3253
url https://rsdjournal.org/index.php/rsd/article/view/3253
identifier_str_mv 10.33448/rsd-v9i5.3253
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/3253/5284
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 5; e96953253
Research, Society and Development; Vol. 9 Núm. 5; e96953253
Research, Society and Development; v. 9 n. 5; e96953253
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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