Sensory profile of minimally processed Jambu / Perfil sensorial da Jambu minimalmente processada

Alessandra Eluan da Silva, José Benício Paes Chaves, Suezilde da Conceição Amaral Ribeiro, Rolf Puschmann, Christiane Mileib Vasconcelos

Abstract


Jambu is a largely consumed vegetable in typical recipes of the northern region of Brazil. However, its consumption requires a preparation that takes time and labor. Thus, the minimum processing of jambu might solve this problem, offering convenience and practicality. In order for this product to succeed, its sensory characteristics must be maintained, since the appearance is the first attribute at the time of product acquisition. This research had the objective to perform a descriptive sensorial profile of the minimally processed jambu. The freshly harvested jambu was transported to the laboratory and processed. Afterwards, a microbiological evaluation was performed. Sensory evaluation was performed through a descriptive sensory profile. A team of 9 trained judges evaluated the jambu at different times (0, 4, 8 and 12 days) of storage at 5 ºC. The microbiological results were within the standards recommended by the current legislation. Among ten attributes, color, toughness, acid taste, salty taste, bitter taste and numbness did not suffer significant influence (p>0.05) of time, while odor, darkening, surface moisture and overall appearance suffered a significant effect (p<0.05) of time. The shelf life of minimally processed jambu was considered to be 9 days, according to microbiological parameters and overall appearance.


Keywords


Spilanthes oleracea Linn., technology, sensory evaluation

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References


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DOI: https://doi.org/10.34117/bjdv6n4-371

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