Sensory acceptability and physico-chemical characteristics of dehydrated strawberries with different treatments/Aceitabilidade sensorial e caracteristicas fisico-quimicas de morangos desidratados com diferentes tratamentos

• Published in: Demetra: Alimentação, Nutrição e Saúde Vol. 13; no. 3; p. 745
• Main Authors: Alves, Vanessa, da Luz, Francielle do Rocio, Schwarz, Kelin, Vieira, Renata Leia Demario, Bennemann, Gabriela Datsch, de Resende, Juliano Tadeu Vilela
• Format: Journal Article
• Language: English
• Published: Universidade do Estado do Rio de Janeiro- Uerj 01.09.2018
• Subjects: Brasil
• DOI: 10.12957/demetra.2018.31920
• ISSN: 2238-913X

Dehydration is a viable alternative to using strawberries that are not proper for marketing because of their form, size or color. This study aimed to evaluate the sensory acceptability and physico-chemical characteristics of dehydrated strawberries with different treatments. The treatments were applied before drying at 60[degrees]C and consisted of: 1-60% sucrose + ascorbic acid; 2-60% sucrose + citric acid; 3-60% sucrose + pectin; 4-80% sucrose + ascorbic acid; 5-80% sucrose + citric acid; 6-80% sucrose + pectin and 7--control treatment (without addition of sucrose and/or ingredient). The treatments were evaluated by sensory analysis with hedonic scale with untrained judges. The content of soluble solids, titratable acidity, pH, color, ascorbic acid, anthocyanins, and phenolic compounds of dehydrated fruits was evaluated. The osmotic treatments of 80% sucrose + ascorbic acid or pectin were well accepted by the testers and were better than the control treatment. The soluble solids content varied among treatments and was higher for strawberries treated with 80% sucrose + pectin, which also had a higher soluble solids/titratable acidity ratio. The content of phenolic compounds, anthocyanins and ascorbic acid was higher for the treatments 80% sucrose + pectin or ascorbic acid or citric acid, which also showed a more intense red color. Dehydrated strawberry with pretreatment 80% sucrose + ascorbic acid or pectin seemed to be a good option for adding value to this fruit, since it had a good acceptance and maintenance of bioactive compounds. Keywords: Fragaria x ananassa Duch. Osmotic dehydration. Sensory analysis. Bioactive compounds. Preservation. A desidratacao e uma alternativa viavel para utilizar morangos que nao possuem formato, tamanho ou cor adequados para a comercializacao. Este estudo teve como objetivo avaliar a aceitacao sensorial e caracteristicas fisico-quimicas de morangos desidratados com diferentes tratamentos. Os tratamentos utilizados foram aplicados antes da secagem em estufa a 60[degrees]C e consistiram em 1-60% sacarose + acido ascorbico; 2-60% sacarose + acido citrico; 3-60% sacarose + pectina; 4-80% sacarose + acido ascorbico; 5-80% sacarose + acido citrico; 6-80% sacarose + pectina e 7--tratamento controle (sem adicao de sacarose e/ou ingrediente). Os tratamentos foram avaliados por meio de analise sensorial com escala hedonica com julgadores nao treinados. Foram avaliados o teor de solidos soluveis, acidez titulavel, pH, coloracao, acido ascorbico, antocianinas e compostos fenolicos dos frutos desidratados. Os tratamentos osmoticos de 80% sacarose + acido ascorbico ou pectina foram bem aceitos pelos provadores e mostraram-se melhores que o tratamento controle. O teor de solidos soluveis variou entre os tratamentos e foi maior para os morangos tratados com 80% sacarose + pectina, tambem apresentando maior relacao solidos soluveis/ acidez titulavel. O teor de compostos fenolicos, antocianinas e acido ascorbico foi maior para os tratamentos 80% sacarose + pectina ou acido ascorbico ou acido citrico, os quais tambem apresentaram coloracao vermelha mais intensa. O morango desidratado com pre-tratamento 80% sacarose + acido ascorbico ou pectina mostrou-se boa opcao de agregacao de valor a essa fruta, visto que apresentou boa aceitacao e manutencao de compostos bioativos. Palavras-chave: Fragaria x ananassa Duch;. Desidratacao osmotica. Analise sensorial. Compostos bioativos. Conservacao.