Sensory characteristics of structured guava (Psidium guajava): comparison of optimized descriptive profile, cata and sensory acceptance methods

Abstract

This work aimed a sensory characteristics of structured guava elaborated with hydrocolloids agar and combinations of LA and HA gellan. The methods used were Optimized Descriptive Profile (ODP), CATA and Sensory Acceptance Tests. For the ODP, 18 semi-trained judges selected 12 sensory attributes and evaluated the samples using 9 cm unstructured scales. Sensory acceptance and CATA tests were performed by 100 untrained panelists. Sensory tests expressed medium acceptability indexes and similar results for all samples. The highest frequency CATA attributes were Homogeneous, Brightness, Pinkish red color, Guava aroma and Sour taste. The characteristics from ODP were Brightness, Sweet taste, Sour taste, Guava flavor, Firm and Sandy texture. Comparing the three methods, in the CATA and sensory acceptance, tasters did not identify differences between the samples in relation to the type of hydrocolloid, but with the ODP method they could achieve this.

Proximate chemical composition and lipid profile of Indian mackerel fish

“…The obtained fatty acid fractionation results of Indian mackerel contradict those of previous studies of different species, seasons, diets, and environmental conditions (Bahurmiz & Ng, 2007;Hong et al, 2015;O'Neill et al, 2015;Wijekoon et al, 2014;Costa et al, 2020). It is well documented that docosahexaenoic acid and palmitic acid are the main fatty acids in aquatic fish (Sahena et al, 2009).…”

Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly

“…The greater acceptance of the jelly due to its appearance and color is due to the consumer's first contact being the visual presentation with the product (Nascimento et al, 2020;Teixeira, 2009). Similarly, to the present study, Costa et al (2020) the most selected samples of structured guava were those with the pinkish-red color attribute. It is worth mentioning that this color of guava is similar to that of camu-camu, making it an important visual aspect in the selection.…”

“…However, due to the variability of formulations and interactions between the ingredients used, besides the technological evaluation, sensory evaluation is necessary to obtain more information about the potential of the resulting products. Whereas the use of descriptive sensory methods with consumers provides valid and reliable information on the sensory characteristics of food products (Costa et al, 2020).…”

Antioxidant effects of black garlic powder on spent duck meat nugget quality during storage

“…The panelists are undergraduate and graduate students in the Faculty of Animal Science, Universitas Gadjah Mada, Indonesia. The sensory attributes such as color, aroma, taste, texture, and overall acceptability of each sample were evaluated using 5 points hedonic scale (Costa et al, 2020); five denoted extremely like and one denoted extremely dislike. The panelists were informed about the nature of the experiment without disclosing the identity of the samples.…”