Volume 3 - Volume 3
DEVELOPMENT AND PHYSICO-CHEMICAL AND SENSORY CHARACTERIZATION OF CATCHUP OF ACEROLA
Abstract
This study aimed to evaluate the physico-chemical quality and acceptability of ketchup base
of acerola. Three formulations were made for comparison purposes, acerola’s catchup at 27°
BRIX (control), 30° Brix (treatment 2) and 31.5° Brix (treatment 3) for the sensory evaluation
to see if there was a significant difference between treatments. The physico-chemical
characterization was made of the pulp prior to processing and ketchup ready acerola only the
control formulation. The ketchup processing involved the following steps: selection of fruit,
sanitizing, rinsing, pulping, formulation, mixing, refining, concentration for removal of free
water, bottling and pasteurization. The formulations of treatments 1, 2 and 3 were subjected to
sensory evaluation, and presented a good general acceptance with no significant differences
between the three formulations at 1% significance level by Tukey test.
Paper Details
PaperID: p 026-037
Author's Name: Hyrla Grazielle Gomes Silva de Araújo, Ramon Souza Nascimento, Bianca Silva dos Santos, Fernanda Siqueira da Cruz Costa, Julianna Freire de Souza, Alessandra Almeida Castro Pagani and Marcelo Augusto Gutierrez Carnelossi
Volume: Volume 3
Issues: Volume 3
Keywords: Ketchup; cherry; sensory analysis.
Year: 2013
Month: June
Pages: 26-37