This study aimed to assess the physical, chemical, and sensory attributes of mango varieties grown under the organic farming. Fruits from ten varieties of mango grown under the organic system in the Chapada Diamantina region, BA, Brazil, were assessed. The following physical and chemical characteristics were assessed: fruit mass, pulp yield, pulp color (L*, C*, and h*), soluble solids (SS), titratable acidity (TA), total carotenoids, and ascorbic acid. The sensory acceptance test was performed with 50 consumers using the nine-point structured hedonic scale and the attributes acidity, sweetness, and firmness of the pulp were assessed using the just-about-right scale. Differences among the varieties of mango grown under the organic production system were observed for physical, chemical and sensory attributes. The varieties showed a percentage of pulp equal or above 60%, which makes them more suitable for processing. According to the PCA analysis, the characteristics soluble solids, total carotenoids, fruit mass, titratable acidity, h* and L* were considered the most important to differentiate the mango varieties evaluated. Ubá and Beta varieties had the highest levels of SS, while Favo de Mel was characterized by the highest values of TA and L*. The varieties Favo de Mel, Palmer, Surpresa, Juazeiro 2, Imperial and Joa had fruits with higher mass and h* values and the varieties Amrapali and Roxa Embrapa 141 had the highest levels of total carotenoids. Imperial, Palmer, Beta and Joa varieties were the most accepted for all sensory attributes.
The objective of this study was to develop a cake rich in resistant starch, with green banana flour (GBF), of good sensory acceptance. In step 1, four cake formulations were prepared with increasing concentrations of GBF and evaluated for acceptability and purchase intention. In step 2, four new formulations were made by modifying the most accepted formulation in step 1, in addition to the formulation without GBF (control). The resistant starch content, proximate composition, total calorific value, and sensory acceptance data were obtained. The formulation with cocoa powder and dried banana (E1F4) achieved 97.78% overall acceptance and higher purchase intent. In step 2, the formulations with 14% and 18% GBF were the most accepted for flavor, texture/softness, and overall acceptance. Adding the categories of “would certainly buy” and “would probably buy”, 53.33% of consumers would buy the cake with 14% GBF and 48.89% would buy the cake containing 18% GBF. The incorporation of GBF increased the resistant starch contents of the formulations as compared with the control. Ash content was highest in the formulation with 26% GBF (2.22%) and lipid content in the control formulation (11.58%). The treatments did not differ in terms of moisture content. Protein content decreased as the GBF content in the formulations was increased. The total dietary fiber content of the formulations was 9.30%. Carbohydrate content and calorific value also did not vary. The mean values of L*, a*, b*, C*, and h* showed that the cakes had an intense dark brown color. In conclusion, the addition of 14% and 18% GBF to the cake resulted in a product of high sensory acceptance, with high purchase intent, a resistant starch content 7.21 and 8.34 times higher than those in the control cake.
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