Sensory descriptive quantitative analysis of unpasteurized and pasteurized juçara pulp (Euterpe edulis) during long-term storage
Version of Record online: 6 MAY 2014
© 2014 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
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Food Science & Nutrition
Volume 2, Issue 4, pages 321–331, July 2014
How to Cite
Food Science & Nutrition 2014; 2(4): 321–331
- Issue online: 11 JUL 2014
- Version of Record online: 6 MAY 2014
- Manuscript Accepted: 22 FEB 2014
- Manuscript Revised: 20 FEB 2014
- Manuscript Received: 12 SEP 2013
- National Nuclear Energy Commission
- Foundation for Research Support of the State of São Paulo. Grant Number: 2011/10955-2
- Euterpe edulis ;
- principal component analysis;
- QDA ;
- sensory profile
This study evaluated the effect of pasteurization followed by storage under different conditions on the sensory attributes of frozen juçara pulp using quantitative descriptive analysis (QDA). Pasteurization of packed frozen pulp was performed by its immersion in stainless steel tank containing water (80°C) for 5 min, followed by storage under refrigerated and frozen conditions. A trained sensory panel evaluated the samples (6°C) on day 1, 15, 30, 45, 60, 75, and 90. Sensory attributes were separated as follows: appearance (foamy, heterogeneous, purple, brown, oily, and creamy), aroma (sweet and fermented), taste (astringent, bitter, and sweet), and texture (oily and consistent), and compared to a reference material. In general, unpasteurized frozen pulp showed the highest score for foamy appearance, and pasteurized samples showed highest scores to creamy appearance. Pasteurized samples remained stable regarding brown color development while unpasteurized counterparts presented increase. Color is an important attribute related to the product identity. All attributes related to taste and texture remained constant during storage for all samples. Pasteurization followed by storage under frozen conditions has shown to be the best conservation method as samples submitted to such process received the best sensory evaluation, described as foamy, slightly heterogeneous, slightly bitter, and slightly astringent.