44F-17 |
Development of a carbonated pineapple juice blend. |
H. C. MENEZES1, P. P. M. Uchôa1, and D. M. Barrett2. (1) Dept. de Tecnologia de Alimentos, Univ. Estadual de Campinas, Faculdade de Engenharia de Alimentos, Cidade Universitária Zeferino Vaz, CP 6121, Campinas, SP, 13083-970, Brazil, (2) Dept. of Food Science & Technology, Univ. of California, Davis, 1 Shields Ave., Davis, CA 95616-8598 Juice carbonation and blending of different juices are resources manufacturers use to prepare differentiated drinks. The present research aimed at developing a new product based on pineapple juice, using frozen concentrated pineapple, grapefruit, orange and lemon juices, after dilution and clarification. Here we report on sensory evaluations used to determine and optimize the blend. Four non-carbonated blends were initially evaluated: I) 100% pineapple juice; II) 80% pineapple and 20% orange juices; III) 75% pineapple, 20% orange and 5% lemon juices; IV) 70% pineapple, 20% orange, 5% lemon and 5% grapefruit juices. A complete block design ranking test was used, where 1=most favorite and 4=least favorite. The results indicated blend III as the most preferred, so this blend was used in the subsequent carbonation tests, where a ranking test was used to determine the influence of carbonation on product acceptance as follows: Group IA - 100% pineapple juice; Group IB - 100% pineapple juice carbonated to 2 atm; Group IIIA - 75% pineapple, 20% orange and 5% lemon juices; Group IIIB - 75% pineapple, 20% orange and 5% lemon juices, carbonated to 2 atm.. Additionally, a central location consumer test using a 9-point hedonic scale (1=dislike extremely to 9=like extremely) was used to sensorially evaluate the products. The results of the ranking test showed values of 124ab, 131b, 107a and 120b for the groups IA, IB, IIIA and IIIB respectively, suggesting that carbonation had a slightly negative effect on product preference. The results of the central location consumer test showed values of 6.6a, 5.5b, 6.4a and 5.6b respectively for groups IA, IB, IIIA and IIIB, indicating greater acceptance of the non-carbonated products in the global evaluation. The present research gives some directions for the development of a new product using pineapple juice.
Session 44F, Product Development
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