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


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.


Spilanthes oleracea Linn., technology, sensory evaluation

Full Text:



ALFONZO, A.; GAGLIO, R.; MICELI, A.; FRANCESCA, N.; GERLANDO, R.D.; MOSCHETTI, G., SETTANNI, L. Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes. Food Microbiology, 73, 298-304, 2018.

ALVES, M.G.; UENO, M. Restaurantes self-service: segurança e qualidade sanitária dos alimentos servidos. Revista de Nutrição, v.23, n.4, p.573-580, 2010.

ALZAMORA, S.M.; LOPEZ-MALO, A.; TAPIA, M.S.; WELTI-CHANES, J. Minimally Processed Foods. Encyclopedia of Food and Health. 767-771. Obtido de, 2016.

APHA-AMERICAN PUBLIC HEALTH ASSOCIATION. Standard methods for the examination of water and wastewater. 21st ed. Washington, DC.: APHA, 2005.

ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS. Official methods of analysis of the Association of Official Analytical Chemists. 17 ed. Washington, 2002.

BARRETT, D.M.; BEAULIEU, J.C.; SHEWFELT, R. Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing. Critical Reviews in Food Science and Nutrition, 50: 369 – 389, 2010.

BRASIL, Agência Nacional de Vigilância Sanitária – ANVISA. Resolução RDC n°. 12 de 2 de Janeiro de 2001. Regulamento Técnico sobre padrões microbiológicos para alimentos. Diário Oficial da República Federativa do Brasil, 2001.

BRECHT, J.K.; SALTVEIT, M.E.; TALCOTT, S.T.; MORETTI, C.L. Alterações metabólicas. In: Moretti, C. L. Manual de Processamento Mínimo de Frutas e Hortaliças. (Cap. 2; p. 41-99). Brasília: Embrapa Hortaliças, 2007.

CALEB, O.J.; ILTE, K.; FRÖHLING, A.; GEYER, M.; MAHAJAN, P.V. Integrated modified atmosphere and humidity package design for minimally processed Broccoli (Brassica oleracea L. var. italica). Postharvest Biology and Technology, 121, 87–100, 2016.

CARDOSO, M.O. Hortaliças não convencionais da Amazônia. Brasília, DF: EMBRAPA–SPI: Manaus Embrapa-CPAA. 150 p, 1997.

CHAVES, J.B.P.; SPROESSER, R.L. Práticas de laboratório de análise sensorial de alimentos e bebidas. 1a. Reimpressão. Viçosa: Imprensa Universitária – UFV, 2005.

CHITARRA, M.I.F.; CHITARRA, A.B. Pós-colheita de frutos e hortaliças: fisiologia e manuseio. 2. ed. Lavras: Universidade Federal de Lavras. 785p, 2005.

DIAS, A.M.A.; SANTOS, P.; SEABRA, I.J.; JUNIOR, R.N.C.; BRAGA, M.E.M.; SOUSA, H.C. Spilanthol from Spilanthes acmella flowers, leaves and stems obtained by selective supercritical carbon dioxide extraction. Journal of Supercritical Fluids, v. 61, p. 62–70, 2012.

HOMMA, A. Produção de comidas típicas movimenta a agricultura e a economia no Círio de Nazaré. In EcoDebate, ISSN 2446-9394, 2017.

KOUA, L.; LUOA, Y.; PARKA, E.; TURNERA, E.R.; BARCZAKC, A.; JURICK II, W.M. Temperature abuse timing affects the rate of quality deterioration of commercially packaged ready-to-eat baby spinach. Part I: Sensory analysis and selected quality atributes. Postharvest Biology and Technology, v. 91, p.96-103, 2014.

LÓPEZ-GÁLVEZ, F.; ALLENDE, A., TRUCHADO, P., MARTÍNEZ-SÁNCHEZ, A.; TUDELA, J.A.; SELMA, M.V.; GIL, M.I. Suitability of aqueous chlorine dioxide versus sodium hypochlorite as effective sanitizer for preserving quality of fresh-cut lettuce while avoiding by-product formation. Postharvest Biology and Technology, v. 55, p.53-60, 2010.

MANZOCCO, L.; IGNAT, A.; BARTOLOMEOLI, I.; MAIFRENI, M.; NICOLI, M.C. Water saving in fresh-cut salad washing by pulsed light. Innovative Food Science and Emerging Technologies, v. 28, p. 47-51, 2015.

MEILGAARD, M.C.; CIVILLE, G.V.; CARR, B.T. Sensory Evaluation Techniques. (4th ed.). Boca Raton: CRC Press, 2006.

MOSKOWITZ, H.R. Product testing and sensory evaluation of food: Marketing and R and D approaches. Connecticut: Food and Nutrition Press. 605p, 1983.

ONG, P.K.; LIU, S.Q. Flavor and sensory characteristics of vegetables. In: Siddiq, M.; Uebersax, M. A. Handbook of Vegetables and Vegetable Processing. Volume 1. 2a edição. Editora: John Wiley and Sons. p. 135, 2018.

RAMOS, J.A.; FURLANETO, K.A.; LUNDGREN, G.A.; MARIANO-NASSER, A.C.; MENDONÇA, V.Z.; NASSER, M.D.; VIEITES, R.L. Stability of bioactive compounds in minimally processed beet according to the cooking methods. Food Science and Technology., 2017.

SILVEIRA, A.C.; ARANEDA, C.; HINOJOSA, A.; ESCALONA, V.H. Effect of non-conventional modified atmosphere packaging on fresh cut watercress (Nasturtium officinale R. Br.) quality. Postharvest Biology and Technology, v. 92, p. 114-120, 2014.

SIROLI, L.; PATRIGNANI, F.; SERRAZANETTI, D.I.; TAPPI, S.; ROCCULI, P.; GARDINI, F.; LANCIOTTI, R. Natural antimicrobials to prolong the shelf-life of minimally processed lamb’s lettuce. Postharvest Biology and Technology, v. 103, p. 35-44, 2015.

STATISTICAL ANALYSIS SYSTEM – SAS. User’s procedures guide. Version 9.0, Cary: SAS Institute, Inc. 2v, 2002.

STONE, H.; SIDEL, J.; OLIVER, S.; WOOLSEY, A.; SINGLETON, R.C. Sensory evaluation by qualitative descriptive analysis. Food Technology, v. 28, p. 24–32, 1974.

WILEY, R.C. Frutas y hortalizas minimamente procesadas y refrigeradas. Editorial Acribia S.A. 361p, 1997.



  • There are currently no refbacks.