Avaliação sensorial do guacamole com adição de α-tocoferol e ácido ascórbico conservado pelo frio

Abstract

Sensory analysis of cold-stored guacamole added with α α α α α-tocopherol and ascorbic acidMarketing of processed avocado without chemical additives is difficult. Cold temperature causes browning and sensory changes during storage. The aim of this study was to evaluate the acceptance of cold-stored guacamole added with α-tocopherol and ascorbic acid. Guacamole samples were packaged in polyethylene and polyethylene+nylon bags with and without vacuum pump application. Packaged samples were treated by refrigeration, slow and fast freezing. Sensory evaluations were performed on days 0, 1, 3, 5, 7 days after initiation of the refrigeration treatment and days 7, 30, 60, 90 after initiation of slow and fast freezing. Sensory evaluations were carried out using a 9 point hedonic scale with a group of forty randomly selected, untrained panelists to score samples with respect to acceptance, appearance, color, texture and flavor parameters. Correlation between acceptance and flavor was 0.84 and between color and appearance was 0.74. Moderate correlations were found between the other variables. The sensorial analysis showed that the addition of ascorbic acid and α-tocopherol allows preservation of guacamole by refrigeration in polyethylene packaging. The product preserved up to 30 days in any packaging components showed means of acceptance scores close to values of the evaluation at the first day.

Relationship between fruit traits and contents of ascorbic acid and carotenoids in peach

“…Ascorbic acid is a synergistic antioxidant and oxygen scavenger. It acts directly with oxygen, forming ascorbic dehydroacetic acid and eliminating the supply of oxygen available for autooxidation reactions (Daiuto et al 2011). Hojo et al (2011) stated that, during senescence, ascorbic acid of the fruit is Table 4.…”

Characterization of Bushy Cashew (Anacardium humile A. St.-Hil.) in the State of Goiás, Brazil

“…The VITC is a synergistic antioxidant and oxygen remover. It acts directly with oxygen, forming the dehydroacetic ascorbic, eliminating the supply of oxygen available for auto-oxidation reactions (Daiuto, Vieites, & Carvalho, 2011). Hojo, Durigan, and Hojo (2011) stated that, during senescence, the ascorbic acid content of the fruit is used in oxidative reactions, which are activated by the stress suffered by cellular membranes during this period, which contributes to a reduction in the levels of ascorbic acid.…”

Avocado: characteristics, health benefits and uses

“…Guacamole is a fruit pulp seasoned with salt, onion, lemon, pepper and tomato, being produced not only in an artisanal way but also marketed by some US companies (DAIUTO et al, 2011).…”

“…A greater consumers' acceptance was observed for the product stored in container with gas barrier when compared to that stored in polyethylene package (DAIUTO et al, 2011). Although these authors have also considered that the heat treatment may have been effective on the polyphenol oxidase inactivation, it can result in the development of bitterness and off-flavors in avocado, which changes the guacamole texture, negatively contributing to a mashed appearance.…”