Avaliação sensorial de polpa congelada de caju sob diferentes processos: com e sem pasteurização

Abstract

This work aimed to evaluate sensory characteristics of frozen cashew pulp made with (A) and without pasteurization (B). The sensory tests used were acceptance by a 9-point hedonic scale, for attributes overall impression, appearance, aroma, mouthfeel and flavor, CATA (Check-All-That-Apply) with 12 terms distributed in the attributes, consumption frequency and the acceptability index. 120 untrained evaluators participated in the study (54% female and 45% male). By hedonic scale, good acceptance was obtained for all attributes evaluated with average scores between 6 and 7 that correspond to “liked slightly” and “liked moderately”, with the lowest scores for pasteurized pulp (A), with a difference (p≥0.05) for overall impression, aroma and flavor. The CATA test showed a difference (p<0.05) between at least two terms of each attribute, except for 'light fluid', 'artificial aroma', and 'mild flavor', all were found in greater quantity in the unpasteurized pulp (B). Regarding the consumption frequency, only 6% of the evaluators had the habit of consuming cashew juice. As for the acceptability index, samples of frozen cashew pulp juice were accepted, with percentages for attributes between 71 and 76% and 75 to 86% for pulp A and B, respectively. Juices from frozen cashew pulp with and without pasteurization were well accepted by consumers, but the pasteurization method influenced the acceptance of the overall impression, odor and flavor attributes resulting in greater acceptability of the unpasteurized pulp juice.