ISSN:
1431-4630
Keywords:
Key words Papaya fruit
;
Frozen storage
;
Sensory analysis
;
Instrumental analysis
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract The physical, physico-chemical and sensorial changes that occur during the freezing and frozen storage of hermaphrodite and female papaya slices (Carica papaya L., cv Sunrise, Solo group) were studied. Samples were evaluated by panellists throughout a 1-year period of storage at –24°C; the panellists described the fruit in terms of physico-chemical measurements of texture (firnmess and total pectins content), colour [L, a L , b L , peroxidase (POD) and polyphenoloxidase (PPO) activities] and flavour/taste [soluble solids content, pH, tritatable acidity and quality index (oBrix/acidity)], and ranked them in order of preference. Desserts prepared from frozen slices of hermaphrodite and female papaya fruits mixed with orange, lemon and sugar were also evaluated. The freezing process itself did not result in significant changes in the more commonly assessed quality parameters of texture, colour and flavour/taste. However, during storage at –24°C, changes in sensorial characteristics occurred that became more evident as storage continued (≤ 9 months). Nevertheless, these quality changes can be masked by using these papaya slices as an ingredient in fruit products, with frozen female papaya slices being especially suitable for this purpose.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s002170050270
Permalink
