Resumo

MILLAN CARDONA, Leonidas de J et al. Sensorial and instrumental (texture) analysis for a bittersweet borojo sauce. Rev. Lasallista Investig. [online]. 2010, vol.7, n.1, pp.36-41. ISSN 1794-4449.

The sauce is a good companion for meat, because it enhances sensory characteristics, so we made a bittersweet sauce with borojo fruit given its great nutritional value. Objective. To assess the influence of the concentration of modified starch and papaya on the acceptance and texture for a borojo bittersweet sauce. Materials and methods. Four formulations were developed. Their papaya and modified starch concentrations were varied as follows: The modified starch and papaya concentrations were increased in 25% for two of the formulations, and, for the other two, those concentrations were reduced in the same percentage, 25%. Sensory tests (taste and viscosity) were performed with 96 consumers, and also texture "index of viscosity, cohesiveness and consistency" tests were made by using backward extrusion. Results. The statistical analysis for the sensory (taste) test had no significant differences (p>0.05) in the four formulations. The opposite happened with the perception of viscosity, which did have significant differences (p<0.05): The higher the papaya concentration was, so was the viscosity perception. In the texture analysis, the parameters evaluated had significant differences (p<0.05), regarding the formulations. The formulation that contained more papaya (25%) had high results for each one of these parameters. Conclusion. The formulation with the highest content of papaya, 25%, is more stable because it keeps the sensory and texture parameters directly related. Besides, it got the highest grade concerning the texture analysis and viscosity in the sensory test.

Palavras-chave : Sauce; texture; borojo; papaya; modified starch.

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