īhuyan DJ, Alsherbiny MA, Perera S, Low M, Basu A, Devi OA, Barooah MS, Li CG, Papoutsis K (2019) The odyssey of bioactive compounds in avocado ( Persea americana) and their health benefits. īaldwin EA, Scot JW, Bai J (2015) Sensory and chemical flavor analyses of tomato genotypes grown in Florida during three different growing seasons in multiple years. AOAC, ArlingtonĪraújo HGGS, Nascimento RS, Santos BS, Costa FSC, Souza JF, Pagani AAC, Carnelossi MAG (2013) Development and physico-chemical and sensory characterization of catchup of acerola. ĪOAC (Association of Official Analytical Chemists) (2000) Official Methods of Analysis, 14th edn. Therefore, sweet-and-sour sauces based on a combination of tomato and avocado has proven to be a viable alternative to traditional ketchup.Īmiri EO, Nayebzadeh K, Mohammadifar MA (2015) Comparative studies of xanthan, guar and tragacanth gums on stability and rheological properties of fresh and stored ketchup. These terms were mostly used for sauces with 25% and 50% avocado. The terms pleasant color, good taste, brightness, and good consistency were associated with high overall acceptance. Based on the frequency of terms cited by consumers in the CATA, it was possible to consider specific terms for each formulation. The consumers who reported the formulation with 25% avocado to be “not enough” penalized its acceptance, reducing the overall acceptance. For JAR data, sauces with 50 and 75% avocado had highest values of consistency in the JAR region. Sensory evaluation revealed good consumer acceptance, and purchase intent analysis showed that most consumers would buy this product. The opposite was observed for syneresis, which decreased (p < 0.05) as the avocado pulp concentration increased. There was an increase in the consistency of the sauces when the avocado concentration increased. The avocado addition improved the rheological measurements. The results of the color parameters showed that treatments containing avocado had higher (p < 0.05) lightness and yellowness. ![]() Besides, a check-all-that-apply (CATA) form was applied to obtain description data on the formulations. Sensory acceptance was measured by the hedonic, Just-about-right (JAR), and purchase intent scales. The pH, titratable acidity (TA), sugar: acid ratio, color, consistency, and syneresis analyses were performed. Four sauces formulations containing 0%, 25%, 50%, and 75% avocado pulp were prepared. This study aimed to develop sweet-and-sour sauces with partial substitution of tomato for avocado.
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