Textural and Sensorial Characterization of Selected Fruit and Vegetable Purees as Impacted by the Addition of Microcrystalline Invert Sugar (MIS) as a Texturizing Agent
Article
Ahmad, I. (2023). Textural and Sensorial Characterization of Selected Fruit and Vegetable Purees as Impacted by the Addition of Microcrystalline Invert Sugar (MIS) as a Texturizing Agent
. 39(2), 406-415. 10.17582/JOURNAL.SJA/2023/39.2.406.415
Ahmad, I. (2023). Textural and Sensorial Characterization of Selected Fruit and Vegetable Purees as Impacted by the Addition of Microcrystalline Invert Sugar (MIS) as a Texturizing Agent
. 39(2), 406-415. 10.17582/JOURNAL.SJA/2023/39.2.406.415
This study assesses how low concentrations of microcrystalline invert sugar (MIS) improve the perception of a better mouthfeel when added to tropical fruit and vegetable purees. The study evaluated sensory (organoleptic) attributes corresponding to the textural qualities measured by a texture analyzer. A commercial MIS (size ≤ 40 microns) was added to the puree of five arbitrarily selected fruits (strawberry, banana, and apple) and vegetables (beetroot and carrot) at three different levels (3%, 5%, 7% w/w). A Texture Analyzer determined hardness, adhesiveness, cohesiveness, gumminess, and chewiness. The difference among the treatments was analyzed using standard deviation and ANOVA (p ≤ 0.05). To evaluate the various samples, a focus group of twelve panelists on the same day of preparation using a 9-point hedonic scale for seven attributes: viscosity, airiness, graininess, consistency, smoothness, adhesiveness, and color intensity. MIS concentrations at 3-5% were not easily detectable by panelists. However, 7% MIS products were more desirable to panelists than the control. Based on Textural Profile Analysis, MIS products required less force to masticate and swallow than the control. Overall, MIS has been shown to improve puree stability, desired viscosity levels, improved consistency, and a palatable product compared to control samples. The Principal Component Analysis (PCA) of TPA and sensory attributes showed that viscosity (F1) and airiness (F2) were the most dominating predictors, explaining the relationship by more than 80%. Subsequently, a linear correlation between actual and predicted values of sensory scores. High R2 values of 0.73 to 0.99 confirmed the relationship between the predictors (viscosity and airiness) and the rest of the sensory attributes. It is demonstrated that MIS is potentially beneficial in preparing product formulation utilizing high moisture, high fiber, and viscous products of intermediate nature.
