SENSORY EVALUATION OF ‘TOMMY ATKINS’, ‘HADEN’ AND ‘KENT’ MANGO PROCESSED IN SUCROSE SYRUP

Autor:	M. S. Lima, Maria Inês Sucupira Maciel, R. S. Musser, Vera Lúcia Arroxelas Galvão de Lima, D. E. S. Lima, F. G. Prazeres, Enayde de Almeida Melo, S. C. Mendonca
Rok vydání:	2004
Předmět:	Horticulture Brix Geography biology Preference test Significant difference Tukey's range test Paired comparison Cultivar biology.organism_classification Aroma Sucrose syrup
Zdroj:	Acta Horticulturae. :275-277
ISSN:	2406-6168 0567-7572
DOI:	10.17660/actahortic.2004.645.29
Popis:	'Tommy Atkins', 'Haden' and 'Kent' mangoes at physiological maturity were washed, peeled, cut in slices (2 x 2 cm) and processed 30° and 50° Brix sucrose syrup. The products, kept in jars, was evaluated by Preference Test - Paired Comparison and judges were asked to evaluate the overall appearance, color, aroma, taste and texture using a 5 point Hedonic scale (5- excellent; 4- very good; 3- good, 2- bad; 1-very bad). The sensory panel consisted of 30 untrained judges and at each session, samples averaging 10 grams of each product were served in white plastic dishes. Data were submitted to ANOVA and Tukey test (P < 0,05). The Preference Test results demonstrated no significant preference among the mango in syrup 30° and 50° Brix for all cultivar. Mango in syrup 30° cultivar 'Kent' showed a significant difference (P< 0,05) for appearance. Since that, cultivar 'Kent' was the least indicated as mango in syrup.
Databáze:	OpenAIRE
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