Table 4.
Mean values of color parameters, sensory descriptors and acceptability of two tropical fruit juice formulations before and after pasteurization
| Attributes | F1 | F2 | ||
|---|---|---|---|---|
| Control | Pasteurized | Control | Pasteurized | |
| Visible solids | 4.86 ± 1.50 a | 5.16 ± 1.69 a | 5.84 ± 1.31 a | 5.70 ± 1.25 a |
| Oil on the surface | 5.13 ± 1.54 a | 5.11 ± 1.50 a | 6.39 ± 1.76 a | 4.70 ± 1.48 b |
| Sweet aroma | 5.08 ± 1.69 a | 5.06 ± 1.82 a | 5.21 ± 1.59 b | 5.68 ± 1.24 a |
| Acid aroma | 4.64 ± 1.47 a | 4.48 ± 1.35 a | 4.02 ± 1.67 a | 4.26 ± 1.27 a |
| Fruity aroma | 4.82 ± 1.57 a | 4.99 ± 1.62 a | 5.18 ± 1.43 b | 5.64 ± 1.58 a |
| Acid taste | 5.70 ± 1.41 a | 5.64 ± 1.40 a | 5.19 ±1.63 a | 5.16 ± 1.57 a |
| Sweet taste | 4.88 ± 1.38 a | 4.89 ± 1.49 a | 4.68 ± 1.63 a | 4.55 ± 1.23 a |
| Fruity flavor | 5.42 ± 1.38 a | 5.61 ± 1.21 a | 5.26 ± 1.48 a | 5.48 ± 1.63 a |
| Consistency | 5.40 ± 1.77 a | 5.65 ± 1.56 a | 5.05 ± 1.48 a | 5.20 ± 1.48 a |
| Solids in the mouth | 4.39 ± 1.94 a | 4.75 ± 1.98 a | 4.68 ± 1.83 a | 5.17 ± 1.53 a |
| Global acceptability | 7.0 ± 1.4 a | 6.8 ± 1.7 a | 6.01 ± 1.8 b | 7.0 ± 1.4 a |
Means values in each line (comparison between the control and pasteurized treatments of each formulation) followed by different letters differ significantly in Tukey’s test (p < 0.05)
Control = fresh, not pasteurized