Organoleptic evaluation of mango (Mangifera indica L) jelly, juice, nectar and syrup
DOI:
https://doi.org/10.36958/sep.v7i2.265Keywords:
tommy atkins, agro-industrial processes, criollo mango, ataúlfo mangoAbstract
OBJECTIVE: to evaluate the organoleptic characteristics when using three varieties of Mangifera indica L. (Tommy Atkins, Ataúlfo, Criollo or Pashte) in the production of jelly, juice, nectar, and syrup in the municipality of Escuintla, Escuintla. METHOD: this study utilized experimental methodology, producing jellies, juices, nectars, and syrups from three mango varieties (Tommy Atkins, Ataúlfo, and Criollo) in the experimental laboratory of CUNSUR. Subsequently, sensory analyses (odor, color, flavor, texture, and appearance) were conducted for each product. The sensory tests involved 14 to 28 students from the agro-industrial engineering program, with responses obtained through 7-point hedonic tests and analyzed using a completely randomized block design. The approach is quantitative with an explanatory scope. RESULTS: it was determined at a significance level of
= 0.05 that there is no impact on the organoleptic characteristics of products such as nectar, juice, and syrup. As for the jelly, only the flavor showed a difference. CONCLUSION: it is suggested to produce mango nectars, juices, and syrups from three different varieties of Mangifera indica L. (Tommy Atkins, Ataúlfo, Criollo or Pashte) as no significant differences were found in their organoleptic characteristics (odor, color, flavor, texture, and appearance) according to the product evaluators. However, for mango jelly production, it is considered better to use the Tommy Atkins and Criollo varieties.
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Universidad de San Carlos de Guatemala
Grant numbers DIGI
