Avaliação das propriedades físicas, químicas e sensorial de preferência de goiabas em calda industrializadas

Abstract

SUMMARYPHYSICAL, CHEMICAL AND SENSORIAL ANALYSES OF INDUSTRIALIZED GUAVA IN SYRUP. Four brands of canned guava were submitted to physico-chemical, sensory (preference test) and instrumental color and texture analyses, in order to evaluate the differences between commercial products. The same analyses were made on a fresh, mature guava, to evaluate possible effects of processing on the quality of the final product. There were considerable differences between the distinct brands, and occasionally differences could be found between samples from the same manufacturer. The chemical analyses showed that most of the samples contained between 22 and 30% of sugar, except for one sample, which had a higher content, around 40%. The preference test showed that the consumers preferred the sweetness of the sample with the highest sugar content. Lower values for the chroma parameter a* were found in the commercial samples than in the fresh fruit, probably due to carotenoid degradation. The canned guava samples were lighter (higher values for L*) than the fresh fruit, due to the presence of sugar. The penetration of sugar into the fruit during heat processing may have caused pectin gelation, increasing the hardness, firmness and elasticity of some of the processed samples as compared to the fresh fruit. However in some samples, drastic process conditions were readily apparent, leading to loss of cellular structure, which could be observed from the low values obtained for the mechanical properties. With respect to texture, the hardest sample was preferred.

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

“…Longer cooking times generally results in softer products, mainly due to degradation of the cell structure. Results similar to those of this study were reported by Sato, Sanjinez-Argandona and Cunha (2004), who investigated guavas in syrup. Other conditions, such as an acid pH value and an increase in soluble solids content (longer cooking times), could favor the natural gelation of the pectin present resulting in the formation of stronger gels (SHARMA; LIPTAY; LE-MAGUER, 1998).…”

Sensory Analysis of New Varieties of Citrus as a Complementary Strategy to the Brazilian Citriculture

“…The first principal component (52.54%) and second principal component (11.48%) amounted 64.02% of the variance. Since the samples that present higher ratio and higher quantity of sugar and consequently more sweetness represent also the consumer preference (Sato et al, 2004;Jayasena & Cameron, 2008), more consumers liked the right samples ( Figure 3A) because of the ratio and TDS (Table 1) presented, compared to the left samples. Vol.…”

Storage stability of standard and diet figs canned in syrup

“…During storage, the concentrations of soluble solids between fruit and syrup increased the fruit osmotic pressure and water loss by the highest soluble solids content in the syrup. Additionally, sucrose absorption may occur, but always depending on the structure and permeability of cell membrane, besides the effects caused by fruits processing (Cardoso et al, 2010;Sato et al, 2004). Thus, the exchange of water and sucrose affects fruit texture during storage; however it was not observed in the current study, since soluble solids were not affected by storage.…”