Effects of coating on the acceptability of baby-carrots

Authors

  • Joesse Maria de Assis Teixeira Kluge Pereira Universidade Federal de Viçosa
  • Valéria Paula Rodrigues Minim Universidade Federal de Viçosa
  • José Benício Paes Chaves Universidade Federal de Viçosa
  • Fábio Yamashita Universidade Estadual de Londrina

DOI:

https://doi.org/10.5433/1679-0359.2008v29n3p591

Keywords:

Edible coating, Baby-carrot, Minimum processing, Acceptance test, Map of internal preference.

Abstract

The consumer’s opinion of a product is influenced by its appearance. This, in turn, will influence the decision to purchase and eat the product. Equally, the shelf life and acceptability of carrots subjected to minimal processing is influenced by the fading or superficial blanching that develops in the product. The aim of this work was to evaluate the sensorial acceptability of mini-carrots in relation to the colour. colour. Carrots of the variety Indiana-F1 were processed in the premises of ‘ Mr. Rabbit Farm Ltd ‘ and divided in two lots, where one followed the normal flow of processing for the industry and to the other a coating stage was added, using an aqueous 2% solution of polypeptides. The two lots were stored in upright racks, using two temperatures, 5ºC and 10ºC, for subsequent sensorial evaluation. The acceptability tests of the 4 samples of baby-carrots were conducted after 1, 5, 9, 13, 17, 21 and 25 days of storage. Each time, from 100 to 125 consumers evaluated the baby-carrots using a 9 point hedonic scale. The evaluations were accomplished in three existing supermarkets in Viçosa. After one day of storage, the spacial separation of the samples suggested the existence of three groups, one formed by samples of baby-carrots without coating at 5º C and coated at 10º C, and the other two comprised baby-carrots coated at 5º C and not coated at 10 ºC. The consumers’ distribution demonstrated that the acceptance was quite homogeneous, indicating there was no definite preference of the consumers for any specific sample. On the 5th to the 25th day, the spacial separation of the samples suggested there were two different groups with relation to their acceptability, one for samples of coated baby-carrots and the other for non-coated, independently of storage temperature. The group formed by samples of coated babycarrots showed better acceptance to a larger number of consumers. The results indicated the efficiency of the coating in the maintenance of the characteristic colour of the carrot.

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Author Biographies

Joesse Maria de Assis Teixeira Kluge Pereira, Universidade Federal de Viçosa

Doutoranda em Ciência e Tecnologia de Alimentos, Universidade Federal de Viçosa, Bolsista Fapemig, , CEP 36570-000; Viçosa-MG.

Valéria Paula Rodrigues Minim, Universidade Federal de Viçosa

Doutorado em Ciência dos Alimentos (UNICAMP), Professora, do Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa –MG.

José Benício Paes Chaves, Universidade Federal de Viçosa

Ph.D. Ciência de Alimentos (University of Maryland – EUA), Professor, do Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa –MG.

Fábio Yamashita, Universidade Estadual de Londrina

Doutorado em Engenharia de Alimentos (UNICAMP), Professor, Universidade Estadual de Londrina, Londrina-Pr, Brasil.

Published

2008-09-27

How to Cite

Pereira, J. M. de A. T. K., Minim, V. P. R., Chaves, J. B. P., & Yamashita, F. (2008). Effects of coating on the acceptability of baby-carrots. Semina: Ciências Agrárias, 29(3), 591–596. https://doi.org/10.5433/1679-0359.2008v29n3p591

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