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Sensory descriptive quantitative analysis of unpasteurized and pasteurized juçara pulp (Euterpe edulis) during long-term storage.

da Silva PP, Casemiro RC, Zillo RR, de Camargo AC, Prospero ET, Spoto MH - Food Sci Nutr (2014)

Bottom Line: This study evaluated the effect of pasteurization followed by storage under different conditions on the sensory attributes of frozen juçara pulp using quantitative descriptive analysis (QDA).Sensory attributes were separated as follows: appearance (foamy, heterogeneous, purple, brown, oily, and creamy), aroma (sweet and fermented), taste (astringent, bitter, and sweet), and texture (oily and consistent), and compared to a reference material.Pasteurization followed by storage under frozen conditions has shown to be the best conservation method as samples submitted to such process received the best sensory evaluation, described as foamy, slightly heterogeneous, slightly bitter, and slightly astringent.

View Article: PubMed Central - PubMed

Affiliation: Center for Nuclear Energy in Agriculture, University of São Paulo (CENA/USP) Piracicaba, São Paulo, Brazil.

ABSTRACT
This study evaluated the effect of pasteurization followed by storage under different conditions on the sensory attributes of frozen juçara pulp using quantitative descriptive analysis (QDA). Pasteurization of packed frozen pulp was performed by its immersion in stainless steel tank containing water (80°C) for 5 min, followed by storage under refrigerated and frozen conditions. A trained sensory panel evaluated the samples (6°C) on day 1, 15, 30, 45, 60, 75, and 90. Sensory attributes were separated as follows: appearance (foamy, heterogeneous, purple, brown, oily, and creamy), aroma (sweet and fermented), taste (astringent, bitter, and sweet), and texture (oily and consistent), and compared to a reference material. In general, unpasteurized frozen pulp showed the highest score for foamy appearance, and pasteurized samples showed highest scores to creamy appearance. Pasteurized samples remained stable regarding brown color development while unpasteurized counterparts presented increase. Color is an important attribute related to the product identity. All attributes related to taste and texture remained constant during storage for all samples. Pasteurization followed by storage under frozen conditions has shown to be the best conservation method as samples submitted to such process received the best sensory evaluation, described as foamy, slightly heterogeneous, slightly bitter, and slightly astringent.

No MeSH data available.


Related in: MedlinePlus

Sequential test triangular to selection of tasters with p0 = 1/3, p1 = 2/3, α = 0.05 and β = 0.10.
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fig01: Sequential test triangular to selection of tasters with p0 = 1/3, p1 = 2/3, α = 0.05 and β = 0.10.

Mentions: The method used for the sensory evaluation was an adaptation of QDA developed by Stone (1992). The panelists were selected by the basic taste test according to Stone et al. (1998). Candidates who obtained 100% accuracy were chosen for the next stage of selection. In the second stage of selection the sensitivity test was used for taste, using the triangular test, at which the members received three samples with different sucrose concentration, two identical (2%) and one different (4%). Individuals were asked to try the samples from left to right and identify the different one (Meilgaard et al. 2006). Each member performed the test seven times. The final panelists were chosen based on whether their answers fit within the region of acceptance or rejection (Fig. 1), according to Amerine et al. (1965).


Sensory descriptive quantitative analysis of unpasteurized and pasteurized juçara pulp (Euterpe edulis) during long-term storage.

da Silva PP, Casemiro RC, Zillo RR, de Camargo AC, Prospero ET, Spoto MH - Food Sci Nutr (2014)

Sequential test triangular to selection of tasters with p0 = 1/3, p1 = 2/3, α = 0.05 and β = 0.10.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4221830&req=5

fig01: Sequential test triangular to selection of tasters with p0 = 1/3, p1 = 2/3, α = 0.05 and β = 0.10.
Mentions: The method used for the sensory evaluation was an adaptation of QDA developed by Stone (1992). The panelists were selected by the basic taste test according to Stone et al. (1998). Candidates who obtained 100% accuracy were chosen for the next stage of selection. In the second stage of selection the sensitivity test was used for taste, using the triangular test, at which the members received three samples with different sucrose concentration, two identical (2%) and one different (4%). Individuals were asked to try the samples from left to right and identify the different one (Meilgaard et al. 2006). Each member performed the test seven times. The final panelists were chosen based on whether their answers fit within the region of acceptance or rejection (Fig. 1), according to Amerine et al. (1965).

Bottom Line: This study evaluated the effect of pasteurization followed by storage under different conditions on the sensory attributes of frozen juçara pulp using quantitative descriptive analysis (QDA).Sensory attributes were separated as follows: appearance (foamy, heterogeneous, purple, brown, oily, and creamy), aroma (sweet and fermented), taste (astringent, bitter, and sweet), and texture (oily and consistent), and compared to a reference material.Pasteurization followed by storage under frozen conditions has shown to be the best conservation method as samples submitted to such process received the best sensory evaluation, described as foamy, slightly heterogeneous, slightly bitter, and slightly astringent.

View Article: PubMed Central - PubMed

Affiliation: Center for Nuclear Energy in Agriculture, University of São Paulo (CENA/USP) Piracicaba, São Paulo, Brazil.

ABSTRACT
This study evaluated the effect of pasteurization followed by storage under different conditions on the sensory attributes of frozen juçara pulp using quantitative descriptive analysis (QDA). Pasteurization of packed frozen pulp was performed by its immersion in stainless steel tank containing water (80°C) for 5 min, followed by storage under refrigerated and frozen conditions. A trained sensory panel evaluated the samples (6°C) on day 1, 15, 30, 45, 60, 75, and 90. Sensory attributes were separated as follows: appearance (foamy, heterogeneous, purple, brown, oily, and creamy), aroma (sweet and fermented), taste (astringent, bitter, and sweet), and texture (oily and consistent), and compared to a reference material. In general, unpasteurized frozen pulp showed the highest score for foamy appearance, and pasteurized samples showed highest scores to creamy appearance. Pasteurized samples remained stable regarding brown color development while unpasteurized counterparts presented increase. Color is an important attribute related to the product identity. All attributes related to taste and texture remained constant during storage for all samples. Pasteurization followed by storage under frozen conditions has shown to be the best conservation method as samples submitted to such process received the best sensory evaluation, described as foamy, slightly heterogeneous, slightly bitter, and slightly astringent.

No MeSH data available.


Related in: MedlinePlus