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Article history: Mixture modeling methodology was used to investigate interactions of sugar, oligofructose and inulin in
Received 8 September 2014 papaya nectars as related to sensory liking and chemical characteristics. Mixing sugar and inulin and
Received in revised form increasing the sugar proportion raised the liking of avor and sweetness and the overall acceptability of
17 December 2014
papaya nectars. Addition of the three components, along with raising the sugar proportion, increased the
Accepted 30 December 2014
Available online 8 January 2015
ash and soluble solids content in papaya nectars. The internal preference mappings showed that all
nectars with oligofructose and inulin were as well liked as nectar containing sugar alone, except for some
formulations with lower quantities of sugar. Formulations with 6 g/100 g sugar and 6 g/100 g inulin, or
Keywords:
Oligofructose
with 8 g/100 g sugar, 2 g/100 g inulin and 2 g/100 g oligofructose, can be considered to be the best
Inulin formulations to produce, with regard to sensory liking and adequacy of chemical parameters, besides all
Hedonic scale papaya nectars with addition of oligofructose and inulin can potentially be claimed as prebiotic.
Internal preference mapping 2015 Elsevier Ltd. All rights reserved.
http://dx.doi.org/10.1016/j.lwt.2014.12.064
0023-6438/ 2015 Elsevier Ltd. All rights reserved.
H.F. Braga, A.C. Conti-Silva / LWT - Food Science and Technology 62 (2015) 854e860 855
marketed in Brazil, a tropical country with high potential for fruit polymerization > 10) and 10 g/100 g of glucose fructose
processing, and, in this way, a papaya nectar with potential to be sucrose.
claimed as prebiotic is necessary and represents an innovative Drinking mineral water without gas and pH 5.1 at 25 C (Nativa,
functional product. s, Brazil) and rened sugar crystal to culinary use (Caete
Goia , Minas
Few studies have been conducted on the acceptability of addi- Gerais, Brazil) were purchased in a local market and the same
tion of prebiotics to juices and fruit nectars (Granato, Branco, brands were used for all formulations.
Nazzaro, Cruz, & Faria, 2010; Luckow & Delahunty, 2004;
Rebouas, Rodrigues, & Afonso, 2014). In addition, consumers are 2.2. Experimental design
not interested in buying functional beverages if the added in-
gredients promote strange or unpleasant avors in the products, Eleven formulations of papaya nectars were prepared using the
even taking into consideration the health benets (Tuorila & mixture modeling methodology (Table 1). This methodology is
Cardello, 2002). Therefore, the new product development is a applied to manipulate ingredients of different kinds of foods
constant challenge, because there are several aspects to be (Dutcosky, Grossmann, Silva, & Welsch, 2006; Ellouze-Ghorbel
considered, such as convenience, quality, economy, variety, and et al., 2010; Ro le, Ktenioudaki, & Gallagher, 2011; Souza et al.,
especially nutritional and sensory factors (Jousse, 2008). 2012). A simplex centroid design for ternary mixtures was used,
In this way, it is pertinent using experimental designs that with one replication of the central point. The three components
optimize (maximized or minimized) a dependent variable of in- were sugar, oligofructose and inulin, and the mixture of the com-
terest or, at least, that allow understanding how the independent ponents was standardized at 12 g/100 g of nectar. The dependent
variables inuence in one or more response variables. The mixture variables of the experimental design were hedonic liking ratings for
modeling methodology is suitable for food products that require a the sensory attributes appearance, aroma, viscosity, avor and
composition or a blend of key ingredients, since proportions of the sweetness and overall liking and chemical parameters (soluble
ingredients in the mixture, and their levels, are dependent on each solids at 20 C, total sugars, acidity in citric acid, total solids, ash and
other, and the sum of all components is always one or 100% (Hare, pH).
1974). In these cases, the ingredients are the independent variables The means for the dependent variables were subjected to
or factors and the dependent variable or response is the objective to multiple regression analysis and only coefcients with p-values
be optimized or investigated (Castro, Silva, Tirapegui, Borsato, & below 0.05 were considered for construction of the mathematical
Bona, 2003). Therefore, the present study aimed to evaluate the models. The regression was submitted to analysis of variance and it
effects of sugar, oligofructose and inulin on the sensory accept- was considered signicant when p 0.05 and no lack of t at
ability and chemical characteristics of papaya nectars using mixture p > 0.05. Triangular diagrams were generated using contour curves
modeling methodology. for the adjusted models. Quadratic and special cubic models were
tested to explain the inuence of the components on the response
2. Materials and methods variables, because the relationships between independent and
dependent variables were unknown and, therefore, it was neces-
2.1. Materials sary to nd adequate approximation to the true relationship be-
tween these variables (Montgomery & Runger, 2006). All the
Frozen pasteurized whole papaya pulp was provided by a fruit statistical analyses and construction of triangular diagrams were
processing company (De Marchi Indstria e Come rcio de Frutas performed using StatSoft, Inc. (2004).
Ltda., S~ao Paulo, Brazil). The pulp composition was as follows:
soluble solids 9.9 Brix; pH 4.3; acidity in citric acid 0.20 g/100 g; 2.3. Nectar preparation
total sugar 18.1 g/100 g; and total solids 9.54 g/100 g (analyses
performed at laboratory). The papaya pulp was thawed under refrigeration (7e10 C) for
The fructans OraftiP95 and OraftiGR were provided by Beneo- 12 h. Subsequently, a mixture was made, composed of 35 g of pulp
Orafti, a Belgian company that extracts and produces oligofructose per 100 g (minimum quantity of papaya pulp required, in accor-
and inulin. OraftiP95 is composed of 93.2 g/100 g of oligo- dance with Brasil, 2003), 53 g/100 g water and 12 g/100 g variable
fructose and 6.8 g/100 g of glucose fructose sucrose. Oraf- sugar, oligofructose, inulin mix. The products were packaged in
tiGR is composed of 90 g/100 g of inulin (average degree of sterile glass bottles and kept refrigerated (7e10 C), until the time
of analyses. No heat was applied to any of the formulations, and all
procedures were performed while following good practices for
Table 1
strict handling. Around three liters of each formulation were
Simplex centroid design and sugar (X1), oligofructose (X2) and inulin (X3) levels in prepared.
papaya nectar.
A questionnaire was applied to gather consumer demographics, (cases), and the data were standardized before analysis. The PCA
degree of liking of papaya and frequency of consumption of fruit was performed with a correlation matrix and without factor rota-
nectars. The frequency of consumption of papaya nectar was not tion. Percentage variation greater than 70% explained by the two
asked because of the absence of the product in the Brazilian market. rst principal components indicates strong correlation among
The formulations were then evaluated on sensory 9-point he- variables and that PCA is an appropriate multivariate analysis to be
donic scales ranging from dislike extremely to like extremely applied to the data (Mardia, Kent, & Bibby, 1979).
(Meilgaard, Civille, & Carr, 2007), in the following order: appear-
ance, aroma, viscosity, avor, sweetness and overall acceptability. 3. Results and discussion
The test was performed with 85 untrained consumers on three
consecutive days and the samples were evaluated in a monadic and 3.1. Sensory acceptability of papaya nectars
randomized manner, through a complete and balanced block
(MacFie & Bratchell, 1989). The samples were presented in trans- Fifty-nine percent of the consumers mentioned that they
parent plastic cups coded with three random digits, with 30 mL per consumed fruit nectar at least twice a week and 14% once a week;
sample and at a temperature from 7 to 10 C. and 100% of the consumers indicated that they liked papaya: 33%
Pearson's correlation was applied to the means of sensory were very fond of it, 58% like it moderately and 9% only a little.
acceptability to investigate the correlation between sensory attri- The ranges of sensory acceptability of the papaya nectars were:
butes and overall acceptability. A correlation coefcient above 0.70 7.0 to 8.0 for appearance, 5.9 to 7.0 for aroma, 5.7 to 7.1 for viscosity,
indicates fairly strong correlation (Leighton, Scho nfeldt, & Kruger, 4.8 to 6.7 for avor, 4.4 to 7.1 for sweetness and 5.0 to 6.8 for overall
2010) and is considered to be signicant when p 0.05. All sta- acceptability.
tistical analyses were performed using StatSoft, Inc. (2004). Regarding to liking of appearance, aroma and viscosity, all the
Internal preference mappings for acceptability of avor and models did not show any lack of t (p > 0.05), but were not sig-
sweetness and overall acceptability were constructed using nicant (p > 0.05), thus indicating that the three components did
multivariate analyses at StatSoft, Inc. (2004): cluster analysis and not have any effect on these dependent variables.
multidimensional scaling (MDS). For that, formulations of papaya The liking of the avor and sweetness and the overall accept-
nectars were xed in columns (variables) and the individual scores ability were inuenced by the three individual components and the
in rows (cases), and the data for the central point was taken to be interaction between sugar and inulin (Table 2). Since the compo-
the mean of formulations 7 and 8. First, a joining cluster analysis nents showed the same effects in relation to the three dependent
taking Euclidean distances as the distance measurements and variables and the models are very similar (Table 2), only one
Ward's hierarchy as the amalgamation rule was applied to the in- triangular diagram is shown, but the results and discussion are the
dividual data from each consumer, and the midpoint of the major same for the three variables. The triangular diagram showed that
increment was taken to separate the groups. The matrix resulting increasing the proportion of sugar increased the liking of avor and
from cluster analysis was then subjected to multidimensional sweetness and the overall acceptability of the papaya nectars,
scaling analysis, that is a multivariate technique based on proxim- although in the same region of the response surface, the mixture of
ities between objects, subjects or stimuli that is used to produce a sugar and inulin resulted in high liking for the nectars (Fig. 1). On
spatial representation of these items (Hair, Black, Babin, Anderson, the other hand, the increment on proportions of inulin or oligo-
& Tatham, 2006). Moreover, multidimensional scaling is often used fructose decreased the liking of all sensory variables.
to understand how people perceive and evaluate certain signals Inulin and oligofructose have different technological character-
and information, and it is widely used in market research in order istics. Inulin is an amorphous white powder, with a neutral odor
to shed light on the way consumers evaluate brands and to assess and tastes (Franck & De Leenheer, 2005), while oligofructose has
the relationship between product attributes (Ha rdle & Simar, 2012). functional qualities similar to those of sucrose or glucose syrup
The resulting graph from multidimensional scaling was called the (Roberfroid, 2007) and may provide 30e50% of the sweetness of
internal preference mapping. sugar (Kaur & Gupta, 2002). Thus, high concentrations of inulin or
Multidimensional scaling can be evaluated by the stress value, oligofructose may interfere negatively with the sensory liking of
and values below 0.05 indicate that use of this multivariate analysis nectars, through either low or high sweetness, respectively. In
is appropriate (Johnson & Wichern, 1992; Kruskal & Wish, 1978). another study, around of 37% of the consumers reported having
noticed a change in the taste or the presence of a residual taste in
2.5. Chemical analyses the throat when peach nectar with inulin, at a concentration of 2 g/
100 mL of nectar, was compared with another peach nectar without
The following parameters are required by Brazilian legislation to inulin (Pimentel, Prudencio, & Rodrigues, 2011). Nectar with caja
characterize a product as papaya nectar and, therefore, were (Spondians mombin L.) and cashew (Anacardium occidentale)
analyzed (Brasil, 2003): soluble solids at 20 C ( Brix), total sugars enriched with inulin with a high degree of polymerization was less
(g/100 g) and acidity in citric acid (g/100 g). In addition, analyses
were performed on total solids (g/100 g), ash (g/100 g) and pH. All
analyses were performed in triplicate in accordance with AOAC Table 2
Models and goodness of t for the dependent variables.
(2012).
Dependent variable Equationa R2 p-value Lack
2.6. Principal component analysis (%) of t
Fig. 2. Dendograms resulting from cluster analysis (A, C) and internal preference mapping (B, D) for papaya nectars. Legend: 1 12 g/100 g sugar; 2 12 g/100 g oligofructose;
3 12 g/100 g inulin; 4 6 g/100 g sugar/6 g/100 g oligofructose; 5 6 g/100 g sugar/6 g/100 g inulin; 6 6 g/100 g oligofructose/6 g/100 g inulin; 7-8 4 g/100 g sugar/4 g/100 g
oligofructose/4 g/100 g inulin; 9 8 g/100 g sugar/2 g/100 g oligofructose/2 g/100 g inulin; 10 2 g/100 g sugar/8 g/100 g oligofructose/2 g/100 g inulin; 11 2 g/100 g sugar/2 g/
100 g oligofructose/8 g/100 g inulin. Numbers I to IV indicate the quadrants of the graphs.
These samples were represented in the opposite quadrant for liking for all the sensory attributes, and for overall acceptability,
sensory acceptability (Fig. 4B). This result reinforces the results since it was positioned further away from the zero point in the two
obtained from internal preference maps (Fig. 2). The formulation principal components and on the same side of the vectors relating
with 6 g/100 g sugar and 6 g/100 g inulin (formulation 5) had high to sensory acceptability.
The second main component, characterized as chemical char-
acteristics was explained by the ash, soluble solids and total solids
(Fig. 4A). It was observed that the formulations containing 12 g/
100 g sugar, 4 g/100 g of each component and 8 g/100 g sugar, 2 g/
100 g inulin and 2 g/100 g oligofructose (formulations 1, 7-8 and 9,
respectively) were characterized by their ash, soluble solid and
total solids content. This result coincided with the triangular dia-
grams for the chemical characteristics (Fig. 3), as the darkest band,
and this corresponded to the highest values for ash and soluble
solids, comprising the formulations described above.
Combining the three statistical analyses used in this work,
mixture modeling methodology, internal preference mapping and
principal component analysis, is possible to reach conclusions
about different samples and dependent variables. Papaya nectar
with sugar alone (formulation 1), or with 6 g/100 g sugar and 6 g/
100 g inulin (formulation 5) or even with 8 g/100 g sugar, 2 g/100 g
inulin and 2 g/100 g oligofructose (formulation 9), are located in the
region of high sensory liking in the triangular diagrams for avor,
sweetness and overall liking (Fig. 1). These formulations also can be
Fig. 3. Triangular diagram for ash (g/100 g) in papaya nectars.
H.F. Braga, A.C. Conti-Silva / LWT - Food Science and Technology 62 (2015) 854e860 859
Acknowledgments
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