| Autor: |
de Vasconcellos Santos Batista, Daniele, Reis, Ronielli Cardoso, Almeida, Jamille Mota, Rezende, Beatriz, Bragança, Carlos Augusto Dórea, da Silva, Franceli |
| Zdroj: |
Journal of Food Science & Technology; Jan2020, Vol. 57 Issue 1, p274-281, 8p |
| Abstrakt: |
The aim of the present study was to characterize the physical–chemical and sensory attributes of two papaya varieties (Aliança and Golden THB) (Carica papaya L.) coated with different solutions of manioc starch and clove essential oil (Syzygium aromaticum L. Merr. et Perry). Four different treatments were studied in papaya fruits at ripening stage 1: T0 (control); T1 (fruits coated with a solution of manioc starch); T2 (fruits coated with clove essential oil at 0.175 mL L−1); T3 (solution of manioc starch with clove essential oil—0.175 mL L−1). The physical–chemical and sensory analyses were conducted in the fruits at ripening stage 5. The edible coatings did not influence the physical–chemical characteristics of the two varieties. Those fruits coated with manioc starch reported a good sensory acceptance not differing statistically from the control fruits in the majority of the attributes studied. By evaluating the purchase intention regarding the variety Aliança, all the treatments reported good levels of acceptance, with higher scores in the option "would certainly buy". After the sensory evaluation, treatment T3 reported a purchase intention of 80%. It was concluded that the edible coatings did not influence the physical–chemical characteristics of the fruits, however, they influenced the sensory acceptance of the tasters. For the variety Aliança, the application of treatment T3 is recommended, while for Golden THB, treatments T1 and T2 are recommended due to their similarity to the control. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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