scholarly journals Passion fruit juice with different sweeteners: sensory profile by descriptive analysis and acceptance

2015 ◽  
Vol 3 (2) ◽  
pp. 129-139 ◽  
Author(s):  
Izabela Furtado de Oliveira Rocha ◽  
Helena Maria André Bolini
Keyword(s):  
Fruit Juice ◽  
Descriptive Analysis ◽  
Passion Fruit ◽  
Sensory Profile

scholarly journals AVALIAÇÃO DA QUALIDADE SENSORIAL DE SUCO DE MARACUJÁ-AMARELO ( Passiflora edulis var. flavicarpa) SUBMETIDO À PASTEURIZAÇÃO E ARMAZENAMENTO

2003 ◽  
Vol 21 (1) ◽  
Author(s):  
DELCIO SANDI ◽  
JOSÉ BENÍCIO PAES CHAVES ◽  
JUNE FERREIRA MAIA PARREIRAS ◽  
ANTÔNIO CARLOS GOMES DE SOUZA ◽  
MARCO TÚLIO COELHO DA SILVA
Keyword(s):  
Fruit Juice ◽  
Descriptive Analysis ◽  
Sensory Attributes ◽  
Passion Fruit ◽  
Sensory Characteristics ◽  
Juice Quality ◽  
Passiflora Edulis ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive ◽  
Yellow Passion Fruit

Usou-se a Análise Descritiva Quantitativa (ADQ) para avaliar as características sensoriais de suco de maracujá-amarelo ( Passiflora edulis var. flavicarpa), submetido a três binômios de pasteurização (85oC/27s, 80oC/41s, 75oC/60s) e armazenamento por 120 dias sob duas temperaturas (25 ± 5oC e 5 ± 1oC). As características sensoriais (homogeneidade da cor, cor laranja, aroma característico, aroma floral, aroma doce, sabor característico, sabor estranho, sabor oxidado, sabor cozido, gosto doce e gosto amargo) foram apresentadas por meio de perfis sensoriais, junto com a descrição dos atributos sensoriais e a definição de referências para treinamento dos julgadores. Não foram detectadas diferenças significativas para a maioria das características sensoriais entre as amostras, considerando apenas os binômios de tempo-temperatura de pasteurização. Durante o armazenamento, as amostras pasteurizadas a 85oC/ 27s apresentaram as menores alterações nas características sensoriais estudadas. A pasteurização a 75oC/60s mostrou-se prejudicial, principalmente para as características de cor, aroma doce, aroma característico, aroma floral e sabor característico. O armazenamento sob refrigeração apresentou melhor tendência para a manutenção das características de qualidade sensorial do suco de maracujá. SENSORY QUALITY OF YELLOW PASSION FRUIT JUICE (Passiflora edulis var. flavicarpa) UNDER PASTEURIZATION AND STORAGE Abstract Quantitative descriptive analysis (QDA) was used to evaluate the sensory characteristics of yellow passion fruit juice ( Passiflora edulis flavicarpa) submitted to three pasteurization binomial (85oC/27s, 80oC/41s, 75oC/60s) and stored for 120 days under two different temperatures (25±5oC e 5±1oC). The sensory characteristics (color homogeneity, orange color, typical aroma, floral aroma, sweet aroma, typical flavor, off flavor, oxidized flavor, cooked flavor and sweet and bitter tastes) are presented by sensory profiles with the description of sensory attributes and reference definitions to train the judges. The results show that the pasteurization had different effects on the juice sensory attributes. However, it was not found significant differences for most of the sensory characteristics when the different time-temperature binomial of the juice pasteurization were compared. During the storage, the passion fruit juice pasteurized at 85oC/27s presented the lowest changes on the sensory attributes. The pasteurization at 75oC/60s was harmful mainly to the color characteristics, sweet aroma, characteristic aroma, floral aroma and typical flavor. Storage under refrigeration tended to keep the best juice quality characteristics.

scholarly journals Flash Profile for rapid descriptive analysis in sensory characterization of passion fruit juice

2015 ◽  
Vol 37 (3) ◽  
pp. 337 ◽  
Author(s):  
Flávia Daiana Montanuci ◽  
Diego Rodrigues Marques ◽  
Antonio Roberto Giriboni Monteiro
Keyword(s):  
Fruit Juice ◽  
Descriptive Analysis ◽  
Passion Fruit

scholarly journals Sensory profile and acceptability for pitanga (Eugenia uniflora L.) nectar with different sweeteners

2016 ◽  
Vol 22 (8) ◽  
pp. 720-731 ◽  
Author(s):  
Mírian Luisa Faria Freitas ◽  
Mariana Borges de Lima Dutra ◽  
Helena Maria André Bolini
Keyword(s):  
Fruit Juice ◽  
Descriptive Analysis ◽  
Sensory Properties ◽  
Sensory Profile ◽  
Rebaudioside A ◽  
Quantitative Descriptive Analysis ◽  
Eugenia Uniflora ◽  
Quantitative Descriptive ◽  
Sensory Profiles

The objective of this study was to evaluate the sensory properties and acceptability of pitanga nectar samples prepared with sucrose and different sweeteners (sucralose, aspartame, stevia with 40% rebaudioside A, stevia with 95% rebaudioside A, neotame, and a 2:1 cyclamate/saccharin blend). A total of 13 assessors participated in a quantitative descriptive analysis and evaluated the samples in relation to the descriptor terms. The acceptability test was carried out by 120 fruit juice consumers. The results of the quantitative descriptive analysis of pitanga nectar showed that samples prepared with sucralose, aspartame, and the 2:1 cyclamate/saccharin blend had sensory profiles similar to that of the sample prepared with sucrose. Consumers' most accepted samples were prepared with sucrose, sucralose, aspartame, and neotame. The sweeteners that have the greatest potential to replace sucrose in pitanga nectar are sucralose and aspartame.

scholarly journals Clarification of passion fruit juice by microfiltration: Analyses of operating parameters, study of membrane fouling and juice quality

2012 ◽  
Vol 111 (2) ◽  
pp. 432-439 ◽  
Author(s):  
Ricardo Cardoso de Oliveira ◽  
Roselene Caleffi Docê ◽  
Sueli Teresa Davantel de Barros
Keyword(s):  
Membrane Fouling ◽  
Fruit Juice ◽  
Passion Fruit ◽  
Operating Parameters ◽  
Juice Quality

scholarly journals Influence of process parameters on the color and texture of passion fruit albedo preserved in syrup

2013 ◽  
Vol 33 (1) ◽  
pp. 116-121
Author(s):  
Luisa Pereira Figueiredo ◽  
Marali Vilela Dias ◽  
Wanderson Alexandre Valente ◽  
Soraia Vilela Borges ◽  
Anirene Galvão Tavares Pereira ◽  
...  
Keyword(s):  
Process Parameters ◽  
Linear Models ◽  
Fruit Juice ◽  
Correlation Coefficients ◽  
Cooking Time ◽  
Passion Fruit ◽  
Influence Of Process Parameters ◽  
Yellow Color

The industrialization of passion fruit in the form of juice produces considerable amounts of residue that could be used as food. The objective of the present study was to determine the effects of the volume of passion fruit juice added to the syrup and the cooking time on the color and texture of passion fruit albedo preserved in syrup. Multi-linear models were well fit to describe the value for a* (for the albedo) the values for b* (for the albedo and syrup), which exhibited high correlation coefficients of 98%, 84%, and 88%, respectively. The volume of passion fruit juice added and the cooking time of the albedos in the syrup, involved in the processing of passion fruit albedo preserves in syrup, significantly affected color analyses. The texture was not affected by the parameters studied. Therefore, the use of larger volumes of passion fruit juice and longer cooking time is recommended for the production of passion fruit albedo preserves in syrup to achieve the characteristic yellow color of the fruit.

scholarly journals Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1334 ◽  
Author(s):  
Martina Fiorentini ◽  
Amanda J. Kinchla ◽  
Alissa A. Nolden
Keyword(s):  
Sensory Evaluation ◽  
Descriptive Analysis ◽  
Sensory Attributes ◽  
Research Field ◽  
Consumer Acceptance ◽  
Sensory Profile ◽  
Original Research ◽  
Sustainable Food ◽  
Quantitative Results ◽  
Analytical Approaches

Growing demand for sustainable food has led to the development of meat analogs to satisfy flexitarians and conscious meat-eaters. Successful combinations of functional ingredients and processing methods result in the generation of meat-like sensory attributes, which are necessary to attract non-vegetarian consumers. Sensory science is a broader research field used to measure and interpret responses to product properties, which is not limited to consumer liking. Acceptance is evaluated through hedonic tests to assess the overall liking and degree of liking for individual sensory attributes. Descriptive analysis provides both qualitative and quantitative results of the product’s sensory profile. Here, original research papers are reviewed that evaluate sensory attributes of meat analogs and meat extenders through hedonic testing and/or descriptive analysis to demonstrate how these analytical approaches are important for consumer acceptance. Sensory evaluation combined with instrumental measures, such as texture and color, can be advantageous and help to improve the final product. Future applications of these methods might include integration of sensory tests during product development to better direct product processing and formulation. By conducting sensory evaluation, companies and researchers will learn valuable information regarding product attributes and overall liking that help to provide more widely accepted and sustainable foods.

scholarly journals Physico-chemical properties, probiotic stability and sensory characteristics of Lactobacillus plantarum S20 – supplemented passion fruit (Passiflora edulis f. flavicarpa Deg.) juice powder

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 320-326
Author(s):  
Reifrey, A. Lascano ◽  
M.G.L.D. Gan ◽  
A.S.L. Sulabo ◽  
D.M.O. Santiago ◽  
L.B. Ancheta ◽  
...  
Keyword(s):  
Moisture Content ◽  
Lactobacillus Plantarum ◽  
Spray Drying ◽  
Fruit Juice ◽  
Chemical Properties ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Passiflora Edulis ◽  
Physico Chemical ◽  
Significant Difference

The study aimed to develop a non-dairy-based probiotic-supplemented product using an underutilized crop in the Philippines such as the yellow passion fruit (Passiflora edulis f. flavicarpa Deg.). The physico-chemical properties (moisture content, water activity, pH, and total soluble solids), probiotics stability at different storage temperatures (4°C, 25°C, and 37°C), and the sensory characteristics of Lactobacillus plantarum S20-supplemented passion fruit juice powder was evaluated. Passion fruit juice powder and L. plantarum S20 were first prepared using low-temperature spray drying utilizing maltodextrin as a carrier, with yield as 42.97% and 21.17%, respectively. Spray drying of probiotics culture also resulted in 42.68% log survivability. The formulated juice powder had a final moisture content of 1.729±0.38% and water activity of 0.398±0.0051, and with recommended dilution with water, had a final pH and total soluble solids of 3.40±0.10 and 12.00±0.00° Brix, respectively. Results also showed that storage of the formulated juice powder at 4°C yielded the highest probiotic stability, maintaining a viable log count of 4.27 per g, while storage at 37°C showed no microbial growth. Sensory evaluation of probioticsupplemented passion fruit juice against a non-probiotic-supplemented one revealed significant difference in terms of color, sweetness, and sourness, while no significant difference was observed in terms of aroma, mouthfeel, and general acceptability.

scholarly journals Sensory Profiles and Lactic Acid Bacteria Density of Tape Ketan and Tape Singkong in Bogor

2019 ◽  
Vol 38 (3) ◽  
pp. 265 ◽  
Author(s):  
Uswatun Hasanah ◽  
Haqqifizta Ratihwulan ◽  
Lilis Nuraida
Keyword(s):  
Lactic Acid ◽  
Data Analysis ◽  
Lactic Acid Bacteria ◽  
Descriptive Analysis ◽  
Starter Culture ◽  
Analysis Data ◽  
Sensory Profile ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive ◽  
Home Industries

Tape ketan (fermented glutinous rice) and tape singkong (fermented cassava) are traditional Indonesian foods produced by fermenting carbohydrate sources using ragi as starter culture. Those products known to contain high number of lactic acid bacteria (LAB). The purpose of the study was to evaluate the sensory characteristics of tape ketan and tape singkong from different household industry in Bogor, to identify the sensory profile, and to evaluate the correlation between LAB density and sensory attribute. The research was started by survey to household tape industries, followed by sensory analysis of rating hedonic and Quantitative Descriptive Analysis (QDA), and LAB analysis. Data analysis of rating hedonic was done by ANOVA and post-hoc Duncan test, while data analysis of QDA was done by Principle Component Analysis (PCA). Samples of tape ketan were taken from two different home industries (BK and LK), while samples of tape singkong were taken from four different home industries (CT, NG, SH, TS). Hedonic rating test showed that the most preferred sample overall was tape ketan BK and tape singkong CT. QDA results showed that tape ketan BK was characterized by its sweetness, rice-like aroma, rice-like taste, and texture, while tape ketan LK was characterized by alcoholic aroma, alcoholic taste, sourness, and color. Tape singkong NG were characterized by sour aroma, alcoholic aroma, alcoholic taste, and color. Specific characteristic of tape singkong CT was bitterness and bitter aftertaste, SH was sweetness, and TS was texture. LAB of tape ketan BK (8,5 log cfu/g) was higher than LK (7,9 log cfu/g). Tape singkong with highest density of LAB was TS (8,1 log cfu/g), followed by CT (7,2 log cfu/g), NG (7,0 log cfu/g), and SH (6,5 log cfu/g). There was no correlation between the density of LAB and descriptive score of sourness, alcoholic taste, and sweetness.

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