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Acceptability of tropical fruit pulps enriched with vegetal/microbial protein sources: viscosity, importance of nutritional information and changes on sensory analysis for different age groups

  • Carlos Eduardo de Farias SilvaEmail author
  • Ana Karla de Souza Abud
  • Izabelle Caroline Caetano da Silva
  • Nayana Pereira Andrade
  • Raphaella Barbosa de Oliveira Cerqueira
  • Francine Pimentel de Andrade
  • Frede de Oliveira Carvalho
  • Renata Maria Rosas Garcia Almeida
  • José Edmundo Accioly de Souza
Original Article

Abstract

The combination of products traditionally consumed with other components with the alleged classification of functional food has become a continuous reality, if not a necessity. This article investigated the supplementation of tropical fruit pulps (acerola—Malpighia emarginata, guava—Psidium guajava, passion fruit—Passiflora edulis and mandarin—Citrus reticulata), with 5–10% (m/V) on vegetal/microbial protein sources (soy protein, beer yeast and bee pollen). Viscosity and colour analysis were carried out and differences between fruit pulp with no addition and those supplemented were verified, with a specific importance to soy protein, which increased 5–10 times pulps viscosity, while the remaining supplemented formulations, 1.5–3 times. Between the sensory factors (colour, flavour, aroma and appearance), flavour significantly influenced the acceptance of the product (p < 0.05). The nutritional information provided to tasters, as well as to specific age groups (children, elderly and youngsters/adults), significantly increased the product’s acceptance; with values ranging between 70 and 80% in some cases, demonstrating the importance of cognitive response on those factors.

Keywords

Tropical fruit pulp Colour changes Cognitive response Elderly PCA Children Functional food 

Notes

Acknowledgements

The authors would like to thank the undergraduate research internship from UFAL and CAPES for the master’s scholarship. The authors would also like to thank CNPq, Process Number 249182/2013-0 and 167490/2017-6.

Authors’ contribution

CEFS and AKSA participates in the experiment planning, execution, data analysis, writing, review and article submission. ICCS, NPA, RBOC and FPA executed and analyzed the sensory analysis. FOC participated in the PCA analysis. RMRGA and JEAS approved the final version of the manuscript.

Supplementary material

13197_2019_3852_MOESM1_ESM.docx (296 kb)
Supplementary material 1 (DOCX 296 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Carlos Eduardo de Farias Silva
    • 1
    Email author
  • Ana Karla de Souza Abud
    • 2
  • Izabelle Caroline Caetano da Silva
    • 1
  • Nayana Pereira Andrade
    • 1
  • Raphaella Barbosa de Oliveira Cerqueira
    • 1
  • Francine Pimentel de Andrade
    • 1
  • Frede de Oliveira Carvalho
    • 1
  • Renata Maria Rosas Garcia Almeida
    • 1
  • José Edmundo Accioly de Souza
    • 1
  1. 1.Center of TechnologyFederal University of AlagoasMaceióBrazil
  2. 2.Food Technology DepartmentFederal University of SergipeSão CristóvãoBrazil

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