Polpa de manga processada por alta pressão hidrostática: aspectos microbiológicos, nutricionais, sensoriais e a percepção do consumido

Abstract

The present work was carried out at Embrapa Food Technology (Rio de Janeiro RJ). Mango pulp was processed using high hydrostatic pressure at different combinations of pressure (200, 300 and 400MPa), temperature (25º, 30º and 35º C) and time (5, 10 and 15 min) following a statistical design. Microbiological analyses (Salmonella spp, coliforms at 45°C, filamentous fungi and yeasts) as well as physical-chemical analyses (pH, acidity, soluble solids, vitamin C and β-carotene content) were performed on the pulp. Determination of shelf life of the juice obtained from pressure-treated pulp (200MPa/25ºC/5min and 300MPa/25ºC/5min) and the sensory evaluation of the juice obtained from pressure-treated pulp (300MPa/25ºC/5min) was carried out. Exploratory research on consumer attitudes in relation to pressure-treated juice was also included in this study. Processing of the pulp at 300MPa/25ºC/5minutes was effective for producing mango juice with a shelf life of 24 days (under refrigeration). The vitamin C content was not altered by pressure treatment at 200MP / 25 ºC/ 5 and 15 min, or by treatment at 300MPa/ 30ºC / 10 min. An increase of 33.9% in β- carotene extractability was verified after processing at 400MPa/ 25ºC/ 15 min. The QDA revealed a great similarity between the sensory characteristics of pressure-treated mango juice (300MPa/25ºC/5min) and mango juice obtained from the pulp (control). In the Preference Test the pressure-treated sample, the control (not pressure-treated) and two commercial samples were preferred by consumers. The segment analysis of the preferences data revealed three distinct groups of consumers and, for one of them, the pressure-treated juice was the most liked. Prominent attributes such as "characteristic aroma", "characteristic flavor", "consistency", "natural flavor" and "presence of fiber" influenced the preferences of these consumers. The qualitative research revealed that the color, consistency and flavor of pressure-treated juice were most valued (to the detriment of the commercial juice), as well as the absence of preservatives, confirming and complementing the results of the sensory analysis. Information provided about Embrapa's participation in the development and application of a new technology (high hydrostatic pressure) contributed to the credibility of the new product. In contrast, the presence of added-sugar and the "pressure-treated" label bothered consumers. In general, health concerns and convenience were aspects associated with overall diet and the habit of drinking fruit juice.