How freezing methods affect the sensory profile of pasteurized and unpasteurized mangaba pulp

Abstract

The Mangaba, an exotic fruit of the Brazilian Cerrado, is very appreciated for its peculiar sensory characteristics. Here we aimed to evaluate the sensory profile of mangaba pulp subjected to three treatments (unpasteurized and pasteurized pulps; frozen by static air and forced air; stored frozen for zero, 4, 8 and 12 months). The following sensory tests were applied: temporal dominance of sensations (TDS) (identify and check the dominant sensations of flavor over time of consumption), ideal scale (identify optimal concentration of sucrose to be added in nectar) and acceptance test (to evaluate the effect of treatments on consumer acceptance). By TDS analyses, a sour taste was reported for most treatments, combined with the identification of a bad flavor in most pulps from 8 months of frozen storage. The ideal scale determined that 87.8 g/L sucrose should be added to the mangaba nectar. The frozen methods by static air or forced air did not significantly influence the sensory acceptance of the mangaba pulp. Pasteurization favors high mangaba pulp acceptance for up to 8 months, however, by 12 months of storage, treatments still have good sensory acceptance.

Biotechnological potential of Hancornia speciosa whole tree: A narrative review from composition to health applicability

“…A single mangabeira tree can produce more than 100 kg of fruit per harvest [ 25 ], and when we consider its parameters of water activity and soluble solids, it is essential to apply technologies to maintain the nutritional, microbiological, and safety quality of this food. Fresh fruit is the most cited form of consumption in the literature, followed by instantly frozen pulps or by conventional freezing [ 7 , 26 , 27 ].…”

“…The use of technological methods of processing foods aiming the extension of shelf life of this fruit and its derived food products are needs resulting from its high production and physicochemical peculiarities; In addition to freezing, pasteurization is a technology widely used by the industry to inactivate deteriorating food enzymes and microorganisms, such process can cause sensory changes in mangaba, however, these changes do not influence the sensorial acceptability of the (un) pasteurized fruit pulp for up to one year of freezing storage [ 26 ].…”

“… Ref. : references - leaves n = 8 [ 17 , 36 , 37 , 60 , 72 , 74 , 111 , 112 ]; fruit n = 20 [ 5 , 6 , [38] , [39] , [40] , [41] , 46 , 47 , 50 , [55] , [56] , [57] , 7 , 8 , 19 , 22 , 24 , 26 , 35 , 37 ]; tree bark n = 1 [ 108 ]; tree latex n = 1 [ 109 ]. AA: Ascorbic acid.…”

Stability of uvaia (Eugenia pyriformis Cambess) pulp subjected to freezing by static and forced air

“…At low temperatures, conditions are unfavorable to the growth of deteriorating microorganisms and the enzymatic and oxidative reactions take place at a reduced speed, increasing the useful life and the microbiological safety of the product. However, there may be changes in the content of some compounds, such as vitamins, phenolics, and carotenoids (Auxiliadora et al, 2018;Gonçalves et al, 2017Gonçalves et al, , 2019Gonçalves et al, , 2020Monteiro et al, 2018).…”

“…Several studies have already been carried out featuring freshly processed and frozen fruit pulps, but only one with uvaia (Sganzerla et al, 2018). However, few studies have addressed the application of postharvest conservation technologies under prolonged fruit storage (Auxiliadora et al, 2018;Behsnilian & Mayer-Miebach, 2017;Gonçalves, Resende, Carvalho, de Resende, & de Boas Vilas Boas, 2018;Gonçalves, Resende, Carvalho, de Resende, & de B Vilas Boas, 2019;Gonçalves et al, 2020;Monteiro et al, 2018;Tan, Misran, Daim, Ding, & Pak Dek, 2020) emphasizing that none involved the uvaia.…”