Sensory evaluation of mango sheets (Manguifera indica L. cv. Keitt) fortified with calcium chloride by means of pulsed vacuum osmotic dehydration.
G髆ez R. A.
Author Affiliation: Universidad de Oriente, N鷆leo Monagas, Campus Los Guaritos, Escuela de Zootecnia, Programa de Tecnolog韆 de Alimentos, Avenida Universidad, Matur韓, Estado Monagas, Venezuela.
Revista Venezolana de Ciencia y Tecnolog韆 de Alimentos 4 : 157-169
Abstract : The fortification effect of the calcium chloride (CaCl2) was evaluated in mango slices using the osmotic dehydration with vacuum pulses over the sensorial characteristics of color, taste and texture (harshness). Mango fruits, cv. Keitt, were harvested in a physiological ripeness, in which slices of 4.5 cm were obtained. The mango slices were subjected to 4 osmotic treatments with solutions of different concentrations of CaCl2 (0, 0.5, 1.5 and 2.5%), during 24 hours and using vacuum pulses. The preference of the fortified mango slices was determined by using a 9-points hedonic scale (in which 9 establishes a 'I extremely like it' option, 5 for a 'I don't like it nor dislike it' one, up to 1 establishing a 'I extremely dislike it' option). In this test participated 100 non-trained consumers, both sexes, from 18 to 50 years old. Each participant was given simultaneously 4 encoded samples with 3 digits random numbers. They were asked to rate the color, taste and texture (harshness), according to their appreciation and the hedonic scale. For the data analysis, the non-parametric analysis of Kruskal-Wallis was made. The difference between treatments was established using a rank test. A correlation analysis was used between sensorial variables through Spearman's rank test. The panel detected that the color of the slices subjected to the 2.5% CaCl2 treatment, had a significant variation (p?0,01) compared with the others. An increase of the CaCl2 concentration made the mango slices bitter and harsher. There was a highly positive correlation between the preference of the flavor and harshness and the color of the samples. The slices with 0% CaCl2 were the most acceptable at a sensory level, but for a calcium fortification the most acceptable were 0.5 and 1.5% CaCl2 treatments.