Sensory evaluation of canned mango hybrid nectar
1998
Montatip Yunchalad | Chalongchai Babpraserth | Kanjanarat Thaveesook | Chidchom Hiraga | Rajit Juthakorn (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
Three varieties of mango hybrid i.e., viz Palmer x Kaew, Keitt x Kaew and Tommy Atkins were obtained from Pakchong Research Station, Kasetsart University for canned mango nectar preparation, which is composed of 22 percent pulp, 0.4 percent acid content and 14 percent total soluble solid (weight by weight). The hedonic scale and ranking method for sensory evaluation were done by consumer panels. Some physico-chemical characteristics of fruit and products were also studied. The results of sensory evaluation showed that the taste panels were more or less similar in each group. However, most panelist groups could indicate the significantly difference of product quality like color, flavor, texture and acceptability (P0.05). The average scores as judged by sensory evaluation were 7, which were not significantly difference between mango hybrid nectar I and II (P0.05), but both of them were highly significant difference (P0.01) from mango hybrid nectar III. Finally, the evaluation by hedonic scale method provided the result corresponding to the most preference score by ranking method. In point of view of consummer acceptability, mango hybrid Palmer x Kaew and Ketti x Kaew should be promoted for further processing industry.
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Эту запись предоставил Kasetsart University