Sensory evaluation of 'Tommy Atkins', 'Haden' and 'Kent' mango processed in sucrose syrup.
Lima V. L. A. G., Mélo E. A., Maciel M. I. S., Prazeres F. G., Lima D. E. S., Lima M. S., Musser R. S., Mendonça S. C.
Author Affiliation: Home Economics Department, Federal Rural University of Pernambuco, 52171-900, Recife, PE, Brazil.
: 275-277
Abstract : In this study, ripe mangoes cv. 'Tommy Atkins', 'Haden' and 'Kent' were washed, peeled, sliced (2×2 cm thickness), then mixed with sucrose syrup (30 and 50°Brix). The products were stabilized at room temperature (30±2°C) for 15 days in glass jars, then subjected to sensory evaluation of appearance, colour, aroma, taste, and texture by 30 untrained judges using preference test-paired comparison. Sensory data were submitted to analysis of variance and Tukey test (P0.05). The results showed no significant preference among mango slices in 30 and 50°Brix sucrose syrup for all cultivars. Significant differences were observed only for appearance of 'Kent' mango slices in 30°Brix sucrose syrup (P0.05). The cultivar 'Kent' showed decreasing trend for appearance of mango slices in syrup.