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

Gilma Auxiliadora Santos Gonçalves,Elisângela Elena Nunes De Carvalho,Nathane Silva Resende,Jaime Vilela De Resende,Eduardo Valério De Barros Vilas Boas,Carla Saraiva Gonçalves

doi:10.1590/1413-7054202044003020

Gilma Auxiliadora Santos Gonçalves, Elisângela Elena Nunes De Carvalho + Show 4 more

Open Access

https://doi.org/10.1590/1413-7054202044003020

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Abstract

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.

Highlights

The Temporal Dominance of Sensations test (TDS), a temporal descriptive test, is used to identify the sensation that is dominant over time from among a sequence of sensory attributes (Pineau et al, 2009) The term “Dominant” is considered as the sensation that attracts attention, the most striking perception, or the new sensation that appears at a certain moment, not necessarily the most intense (Labbe et al, 2009; Pineau et al, 2009)
It is noteworthy that temporal dominance of sensations (TDS) dominance curves do not relate the intensity, but the proportion of times an attribute is selected as dominant at any given time
The lack of studies using the TDS technique in fruit pulp limits the opportunity to compare our finding to the literature; a recent study with strawberry pulp submitted to treatments similar to that of this study identified sour taste as dominant in pulps P and UP, and the cooked flavor was perceived in pulp P at the zero storage time (Gonçalves et al, 2017)

Summary

Introduction

In recent years there has been an increase in demand for low-processed foods, similar to fresh fruits and vegetables and without additives, the great challenge for the food industry is to extend the shelf life of these foods, using technologies that minimally affect their nutritional and sensory properties (Picouet et al, 2016). Pasteurization, it can increase storage time, it can cause significant sensory changes, such as color, aroma and flavor degradation (Garcia-Reyes; Narvaez-Cuenca, 2010; Su et al, 2019; Bhattacharjee; Saxena; Dutta, 2019), especially when associated with freezing and prolonged storage. Some studies have used TDS to profile the dynamic perception of drinking (Frost; Harbertson; Heymann, 2017; Hutchings et al, 2017) and others was successfully applied to beverages like strawberry pulp (Gonçalves et al, 2017) and lemonade (Wu et al, 2019)

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