CONSUMERS'ACCEPTANCE OF FRESH AND COMBINED METHODS PROCESSED MELON, MANGO AND CASHEW APPLE

Renata Tieko Nassu,Janice Ribeiro Lima,Men De Sá Moreira De Souza Filho

doi:10.1590/s0100-29452001000300020

Renata Tieko Nassu, Janice Ribeiro Lima + Show 1 more

Open Access

https://doi.org/10.1590/s0100-29452001000300020

Copy DOI

Abstract

Fresh and combined methods processed Cantaloupe melons, mangoes and cashew apples were submitted to consumers' acceptance and scored on a nine-point hedonic scale. Fruits were osmotically treated in sucrose syrup with two different concentrations of SO2. Overall acceptance, appearance, aroma, flavor and texture were evaluated. Fresh cashew apples received lower scores for acceptance than processed cashew apples while fresh mangoes were more acceptable than processed mangoes. Acceptance of fresh melons and processed melons was similar. Treatments of the tropical fruits with two different concentrations of SO2 did not demonstrate significant differences between the fruits tested.

Highlights

Production of economically important tropical fruits is mostly distributed in tropical and subtropical zones of less developed countries
Food preservation through processing by combined methods is a suitable combination of various hurdles, such as reduction of water activity, lowering pH, simple or combined use of antimicrobial agents and mild thermal treatment, which lead to room temperature stable and low cost foods (Daza et al, 1997; Welti-Chanes, 1997)
Fruits processed by combined methods can be consumed as if they were fresh or used as components in food formulation such as ice creams, frozen desserts, and yogurts, with an advantage that this type of processing give to fruits a “fresh” and/or “healthy” appearance (Maltini et al, 1993)

Summary

Introduction

Production of economically important tropical fruits is mostly distributed in tropical and subtropical zones of less developed countries. Lack of suitable techniques of handling, transportation and storage, and high perishability lead to great losses, which could be reduced by processing by combined methods (Welti-Chanes et al, 1994). Food preservation through processing by combined methods is a suitable combination of various hurdles, such as reduction of water activity, lowering pH , simple or combined use of antimicrobial agents and mild thermal treatment, which lead to room temperature stable and low cost foods (Daza et al, 1997; Welti-Chanes, 1997). Fruits processed by combined methods can be consumed as if they were fresh or used as components in food formulation such as ice creams, frozen desserts, and yogurts, with an advantage that this type of processing give to fruits a “fresh” and/or “healthy” appearance (Maltini et al, 1993). One further advantage of processing by combined methods is that original organoleptic characteristics are largerly maintained (Alzamora et al, 1993). This work aimed to evaluate sensory acceptance of fresh and processed melons, mangoes and cashew apples

Objectives

Methods

Results

Conclusion