36E-36 |
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C. Domínguez-Campos, Dept. de Ingeniería Química y Alimentos, Univ. de las Américas, Puebla, Sta. Catarina Mártir, Cholula, Puebla, 72820, Mexico, A. Argaiz, Dept. de Ing. Química y Alimentos, Univ. de las Américas, Puebla, Sta. Catarina Martir, Cholula, Puebla, 72820, Mexico, E. Palou, Center for Engineering Education, Univ. de las Americas, Puebla, Cholula, Puebla, 72820, Mexico, and A. LOPEZ-MALO, Dept. de Ingeniería Química y Alimentos, Univ. de las Américas-Puebla, Santa Catarina Mártir, Cholula, Puebla, 72820, Mexico. Mixtures of tropical fruit nectars are becoming popular and used as natural flavoring for ice-cream, jams, confectionery and other food preparations. Common fruits processed into juices and/or nectars among other are mangoes, guavas and pineapples. Due to the abundance and highly marked season production, tropical fruit losses are very high and producers are searching alternatives uses for them. The objective of this work was to formulate and evaluate the acceptability of a fruit punch containing mango, guava and pineapple, maximizing formulation sensory acceptability. Mango puree (M) was combined with guava pulp (G), and pineapple juice (P) in ternary mixtures containing at least 20% of every fruit using a simplex centroid mixture design. The 14 resulting treatments were rated for acceptability on a 9 point hedonic scale by 20 semi-trained judges. The mixture components were expressed as pseudo-components to have them in the same scale (0 to 10). The pseudo-components were used in a quadratic Scheffe's prediction model in order to describe and predict sensory results. Acceptability results showed that the mixture of mango, guava and pineapple was well accepted and can be described and predicted using a quadratic model. Treatments with high mango proportions in the mixture received the higher mean scores for acceptability. The acceptability (y) was satisfactorily described (R-square=0.80) by the Scheffe's model. The model predicts optimal mixtures with mango proportions higher than 42% combined with no more than 31% guava and the rest of pineapple with acceptability scores > 6.5 (between liked slightly and liked moderately). Tropical fruits can be used to manufacture a highly acceptable mixture punch with different proportions of fruits.
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |