Sensory profile and acceptance of pasteurized Tommy Atkins mango (Mangifera indica) juice.
Amorim F. L., Alves L. K. C., Silva G. V., Martins M. W. R., Cafieiro C. S. P. C.
Author Affiliation: Instituto Federal de Educação, Ciência e Tecnologia Baiano - Campus Guanambi, Guanambi, BA, Brazil.
Magistra 26 : 2087-2091
Abstract : The mango is a tropical fruit very appreciated for its taste, aroma and characteristic colour and with great importance as a raw material in canned fruit industries. This study aimed to trace the sensory profile and evaluate the acceptance of Tommy Atkins mango juice in different natural and pasteurized conditions. Forty randomly selected and untrained panellists rated colour, viscosity, presence of particles/cells, natural aroma, rotten smell, taste and natural taste of rotten mango juice samples processed in four different pasteurization temperature conditions/retention time: Treatment, 1 85.0°C/13.8 seconds; Treatment 2, 85.0°C/15.8 seconds; Treatment 3, 87.0°C/43.9 seconds, Treatment 4, 87.0°C/58.5 seconds and a natural unprocessed mango juice. Samples were presented according to experimental design with two replications and the results analysed by Analysis of Variance (ANOVA). Pasteurized juice that received the most drastic heat treatment (87.0°C/58.5 seconds) had greater acceptance from the panellists and showed higher buying intention in relation to natural mango juice.