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Revista Ceres

Print version ISSN 0034-737X


DAIUTO, Érica Regina et al. Sensory analysis of cold-stored guacamole added with α-tocopherol and ascorbic acid. Rev. Ceres (Impr.) [online]. 2011, vol.58, n.2, pp.140-148. ISSN 0034-737X.

Marketing of processed avocado without chemical addictive is difficult due to the pulp darkening and sensory alterations during the storage. The aim of this work was to verify the guacamole acceptance produced with addition of α- tocoferol and ascorbic acid conserved by the cold. Guacamole samples were conditioned in polyethylene and polyethylene+nylon packages with and without vacuum application. Packaged samples were submitted to cold treatment: refrigeration, slow and fast freezing. Sensory evaluations were accomplished on the 0, 1, 3, 5, 7 days for the refrigerated treatment and 7, 30, 60, 90 days for the samples submitted to the slow and fast freezing. For sensory evaluation was used the acceptance method (structured 9 point hedonic scale) with a group of forty untrained panelists chosen at random that gave notes to acceptance, appearance, color, texture and flavor parameters. The correlation between acceptance and flavor was 0.84 and for color and appearance was 0.74. Correlations to the other variable were moderate.  The sensorial analysis showed that the addition of ascorbic acid and α-tocoferol allows the conservation of the product under refrigeration in polyethylene packages. The product conserved up to 30 days in any packages presented averages of acceptance parameters similar to the evaluation of the first day.

Keywords : Persea americana Mill; refrigeration; freezing; processing; antioxidant; acceptance.

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