Sensory Characteristics of Heat‐processed and Fresh Tomato Salsa Containing Honey

Abstract

Heat-processed and fresh salsa formulations were developed with different levels of honey (up to 10%), acid, and capsaicin. Descriptive sensory characteristics and consumer acceptability of the salsas were studied. Increasing levels of honey increased sweetness and crispness of both salsas. Higher levels of honey decreased oral heat intensity more than did lower levels. Consumers liked heat-processed salsa better than fresh and acceptability generally decreased with increasing honey content. However, about one-third of consumers liked salsas with honey more than samples without honey.

Selection of Hydrocolloid to formulate processed Tomato salsa with herbs

“…According to Allison et al (1999) increased acidity suppressed the sweet perception in heat processed salsa. There was significant difference in sensory scores of the tomato salsa prepared with various levels of vinegar, sugar and cilantro.…”

“…Tomato salsa with steeped ingredients (onion, garlic, cilantro and capsicum) also showed good response from the panelists ( Table 2). Prepared recipe of tomato salsa was Standardized following the research done by Allison et al (1999) and Carlsen et al (1997). The data regarding the effect of different levels of acetic acid, sugar and cilantro concentrations on organoleptic quality of tomato salsa have been represented in Table 1.…”

“…Heat processed salsa was rated higher in overall acceptability than fresh salsa, and increasing honey level reduced water activity and moisture in processed and fresh salsas (www.humec.k-state.edu). Allison et al (1999) studied sensory characteristics of salsa. They developed heat processed and fresh Salsa containing honey (up to 10%) with different levels of acid and capsaicin.…”

“…Tomato salsa is one such kind of product with low calorie, high fiber, vitamin and mineral rich product. Tomato salsa is described as having firm chunks of whole tomato suspended in an aqueous medium of fresh juice or pulp fully blended with chopped ingredients such as onions, garlic, salt and acid (Allison et al 1999). The most desirable qualities for processing of tomatoes have been considered as high total solids (4.62%), acidity (0.3 to 0.4%), smooth surface, free from wrinkles, small core, firm flesh and uniform ripening (color) (Sethi and Anand 1986).…”

Effects of Residual Toothpaste Flavor on Flavor Profiles of Common Foods and Beverages

“…Conversely, nonirritating aromas produced electrophysiological responses in the trigeminal nerve (Tucker 1971). Other research on a similar irritant, capsaicin, suggested that heat/burn could attenuate the perception of other tastes, such as sweetness in salsa (Allison et al. 1999) and sourness in chicken broth (Cowart 1987).…”