Evaluation of the sensory profile of jambolan jam (Syzygium Cumini) using quantitative descriptive analysis
DOI:
https://doi.org/10.33448/rsd-v9i7.4178Keywords:
QDA; Jambolan; Sensory jam descriptors.Abstract
The sensory characterization of a product serves as a tool to improve its quality and observe the effects of its processing on the attributes of taste, aroma, texture and appearance. This work was intended to use the Quantitative Descriptive Analysis (QDA) to trace the sensory profile of jambolan jams. For the optimization of jams, the response surface methodology was used with complete factorial planning 23. Regarding the characteristics of the jellies, twelve descriptors were obtained, which showed the similarities and differences between the jams. Nine evaluators were selected based on the ability to discriminate and reproduce the assessment. The data were analyzed by ANAVA and Tukey's 5% significance test. From the results obtained by the sensory profile and affective test, significant differences were observed between the proposed formulations, with the F2 formulation (with a pulp/sugar ratio of 40/60, without addition of citric acid and with 3% of passion fruit albedo) presenting the best averages in sensory attributes, with higher levels of brightness, aroma, sweet taste, color and viscosity.
References
Amerine, MA, Pangborn, RM & Roessler, EB. (1965). Principles of sensory evaluation of food. New York: Academic Press, 1-22.
Ayyanar, M & Subash-Babu, P. (2012). Syzygium cumini (L.) Skeels: Uma revisão de seus constituintes fitoquímicos e usos tradicionais. Revista do Pacífico Asiático de biomedicina tropical, 2 (3), 240-246.
Baliga, MS, Bhat, HP, Baliga, BRV, Wilson, R & Palatty, PL. (2011). Phytochemistry, traditional uses and pharmacology of Eugenia jambolana Lam. (black plum): a review. Food Research International, 44(7), 1776-1789.
Biasoto, ACT. (2013). Dinâmica da perda e formação de compostos voláteis durante a concentração de suco de caju (Anacardium Occidentale L.) e impacto sobre o perfil sensorial da bebida. 150 p. Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Campinas, SP. Disponível em: <http://www.repositorio.unicamp.br/handle/REPOSIP/254971>. Acesso em: 05 maio. 2020.
Box, GE & Draper, NR. (1987). Empirical model-building and response surfaces (Vol. 424). New York: Wiley.
Brasil & Brasil. (1978). Resolução RDC nº 12, de 12 de março de 1978. Aprova o Regulamento Técnico sobre normas técnicas especiais.
Correa, MIC, Chaves, JBP, Jham, GN, Ramos, AM, Minim, VPR & Yokota, SRC. (2010). Changes in guava (Psidium guajava L. var. Paluma) nectar volatile compounds concentration due to thermal processing and storage. Food Science and Technology, 30(4), 1061-1068.
Garruti, DDS, Facundo, HDV, Souza Neto, MA & Wagner, R. (2010). Changes in the key odour-active compounds and sensory profile of cashew apple juice during processing. In Embrapa Agroindústria Tropical-Artigo em anais de congresso (ALICE). In: Weurman Symposium, 12., 2008, Interlaken, Suíça. Expression of Multidisciplinary Flavour Science: Proceedings of the 12th Weurman Symposium. Winterthur, Alemanha: Zürcher Hochschule für Angewandte Wissenschaften, 2010. p. 215-218.
Jackix, MH. (1988). Geleias e doces em massa. Doces, geleias e frutas em calda, 2, 172.
Javanmard, M & Endan, J. (2010). A survey on rheological properties of fruit jams. International Journal of Chemical Engineering and Applications, 1(1), 31.
Kapoor, S, Ranote, PS & Sharma, S. (2015). Bioactive components and quality assessment of jamun (Syzygium cumini L.) powder supplemented chapatti. Indian Journal of Science and Technology, 8(4), 329.
Lestario, LN, Howard, LR, Brownmiller, C, Stebbins, NB, Liyanage, R & Lay, JO. (2017). Changes in polyphenolics during maturation of Java plum (Syzygium cumini Lam.). Food Research International, 100, 385-391.
Maia, L. (1997). Curso e processamento de frutas: geleia e doce em massa. Rio de Janeiro: Sebrae: Embrapa.
Martynenko, A & Chen, Y. (2016). Degradation kinetics of total anthocyanins and formation of polymeric color in blueberry hydrothermodynamic (HTD) processing. Journal of Food Engineering, 171, 44-51.
Mehta, PK, Sousa Galvão, M, Soares, AC, Nogueira, JP & Narain, N. (2018). Volatile Constituents of Jambolan (Syzygium cumini L.) Fruits at Three Maturation Stages and Optimization of HS-SPME GC-MS Method Using a Central Composite Design. Food analytical methods, 11(3), 733-749.
Meilgaard, M, Civille, GV, Carr, BT & Strauss, S. (1987). Sensory evaluation techniques. CRC Press. Boca Raton, FL, (2), 159p.
Penna, EW. (1999). Desarrolho de alimentos para regimenes especiales. Jornadas Iberoamericanas sobre el Desarollo de Nuevos Productos.
Perreira, AS et al. (2018). Metodologia da pesquisa científica. [e-book]. Santa Maria. Ed. UAB/NTE/UFSM. Disponível em:https://repositorio.ufsm.br/bitstream/handle/1/15824/Lic_Computacao_Metodologia-Pesquisa-Cientifica.pdf?sequence=1.
Sharma, Y, Dua, D & Srivastva, SN. (2014). Comparative study of different parts of Azadirachta indica (neem) plant on the basis of anti-bacterial activity, phytochemical screening and its effect on rat PC–12 (Pheochromocytoma) cell line. International Journal of Biotechnology and allied fields, 2(7), 144-154.
Silva, IG, Martins, GADS, Borges, SV, Marques, GR & Regis, IS. (2012). Influence of passion fruit albedo, citric acid, and the pulp/sugar ratio on the quality of banana preserves. Food Science and Technology, 32(2), 267-273.
Silva, MAAPD. (1992). Flavor properties and stability of a corn-based snack: aroma profiles by gas chromatography (GC), GC-olfactometry, mass spectrometry, and descriptive sensory analysis. p.173.
Singh, JP, Kaur, A, Singh, N, Nim, L, Shevkani, K, Kaur, H & Arora, DS. (2016). In vitro antioxidant and antimicrobial properties of jambolan (Syzygium cumini) fruit polyphenols. LWT-Food Science and Technology, 65, 1025-1030.
Stone, H & Sidel, JL (1985). Sensory evaluation practices.: Academic Press, Orlando, FL, USA.
Veigas, JM, Narayan, MS, Laxman, PM & Neelwarne, B. (2007). Chemical nature, stability and bioefficacies of anthocyanins from fruit peel of Syzygium cumini Skeels. Food Chemistry, 105(2), 619-627.
Zielinski, AAF, Ávila, S, Ito, V, Nogueira, A, Wosiacki, G & Haminiuk, CWI. (2014). The association between chromaticity, phenolics, carotenoids, and in vitro antioxidant activity of frozen fruit pulp in Brazil: an application of chemometrics. Journal of Food Science, 79(4), C510-C516.
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
