Open AccessSensory descriptive quantitative analysis of unpasteurized and pasteurized juçara pulp ( E uterpe edulis ) during long‐term storage
Author(s) -
Silva Paula Porrelli Moreira,
Casemiro Renata Cristina,
Zillo Rafaela Rebessi,
Camargo Adriano Costa,
Prospero Evanilda Teresinha Perissinotto,
Spoto Marta Helena Fillet
Publication year - 2014
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.105
Subject(s) - pasteurization , astringent , quantitative descriptive analysis , food science , pulp (tooth) , chemistry , aroma , sensory analysis , taste , dentistry , medicine
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.