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Sensory Characteristics of Heat‐processed and Fresh Tomato Salsa Containing Honey
Author(s) -
Allison A. A.,
Chambers E.,
Gibson E.,
Aramouni F. M.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb15085.x
Subject(s) - sweetness , salsa , food science , taste , sensory system , sensory analysis , chemistry , biology , art , neuroscience , performance art , art history
Heat‐processed and fresh salsa formulations were developed with different levels of honey (up to 10%), acid, and capsaicin. Descriptive sensory characteristics and consumer acceptability of the salsas were studied. Increasing levels of honey increased sweetness and crispness of both salsas. Higher levels of honey decreased oral heat intensity more than did lower levels. Consumers liked heat‐processed salsa better than fresh and acceptability generally decreased with increasing honey content. However, about one‐third of consumers liked salsas with honey more than samples without honey.