73G-35 |
Acceptability and sensory characterization of frozen mangoes as function of the processing conditions |
C. ESCAMILLA-SANTANA and P. Ochoa-Perez. CES Internacional & Asociados, Priv. José Linares 2, Col. Centro, Queretaro, QRO, CP 76000, Mexico Mango is a tropical fruit with an increasing comercial importance in the world. Because of its perishability, and distribution problems, varieties with potential market are lost. Freezing is an alternative method that keeps the original attributes of the fruit and that would help to reduce loss. Although, there is information about frozen fruit, there is not information about the fruit characteristics that facilitate its selection, and the conditions that optimize the acceptability of the frozen mangoes. The aim of this study was to obtain, sensory an affective information of Manila and Haden mangoes by defining the sensory and physicochemical characteristics, the optimal degree of ripeness, and the optimal concentration of the additives for fruit processing and acceptability. In the first stage of the study, to determine the optimal degree of ripeness, samples of mangoes in 4 degrees of ripeness were treated with the additives, frost and defrost. Furthermore, the samples were evaluated hedonically by 71 consumers . During the second stage nine samples of the 3 additive concentrations (sugar at 1%, 10% and 16%, CaCl2 at 0.15%, 1% and 2%, and ascorbic acid at 0.25%) were characterized applying QDA methodology by trained panel. A group of 12 judges evaluated by triplicate the 12 descriptors of the samples. Rheological and chemical analysis of the samples also were conducted To know the trend of the samples acceptability, the 9 samples of each of both varieties were evaluated by preference mapping with 80 consumers. Results of the Internal Preference Mapping indicated the preference for the mango treatments with a 10% sugar concentration in both varieties. For CaCl2 preferred concentration in Manila mango was 0.15% whereas in Haden mango it was 1%. These results provide critical quality and consumer information of the procesing conditions of mangoes.
Session 73G, Sensory Evaluation
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