Desenvolvimento e análise sensorial de cremes de manga com o uso dos hidrocoloides Agar e goma gelana

Abstract

Currently, there is a search for healthy foods such as fruits and vegetables, depending on prevention of chronic diseases, among other reasons. These foods have perishability. To increase its utilization and reduce its post-harvest losses, an option is the production of structured. The fruit structures are the result of the fruits and texturizing agents (hydrocolloids), which allow to maintain the characteristics nutritional requirements close to those of in natura fruit. The objective of this research was to develop and evaluate sensorially mango creams using the gellan gum hydrocolloids and agar-agar acceptable. Sensorial analyzes and physical-chemical characterization were performed, in addition to the CATA- Check-all-that apply test. The results were evaluated by means and multivariate tests, as principal components analysis. Were elaborated mango creams with 11 ° Brix, being: a) mango pulp: water 1: 0 and 0,05% of gellan gum, b) mango pulp: water 1: 1 and 0.05% gellan gum, c) mango pulp: water 1: 0 and 0.1% agar. Gellan gum and agar are of the Sosa brand. All parameters evaluated in the fruit creams showed an acceptability index between 59.7 and 85.5%, considering that the parameter is 70% to be considered accepted. The intention to consume reached averages close to 3.0 (I will eat occasionally). There was greater acceptance in the formulations with gellan gum and without addition of water. Formulations without added water preserved the flavor of fruits and their coloring intensities, being positive points presented by the tasters. The formulations with gellan gum had higher texture notes. There were few physicochemical characteristics of pH, soluble solids and acidity. smaller values ​​were observed for staining in samples with added water.