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LWT - Food Science and Technology 62 (2015) 854e860

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LWT - Food Science and Technology


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Papaya nectar formulated with prebiotics: Chemical characterization


and sensory acceptability
berly Fernandes Braga a, Ana Carolina Conti-Silva b, *
He
a ~o, Ci^
Instituto Federal de Educaa encia e Tecnologia do Tria^ngulo Mineiro, Ca
^mpus Ituiutaba, Rua Belarmino Vilela Junqueira, s./n., CEP 38305-200,
Ituiutaba, MG, Brazil
b
Departamento de Engenharia e Tecnologia de Alimentos, Instituto de Bioci^ encias, Letras e Ci^ ~o
 va
encias Exatas, UNESP e Univ Estadual Paulista, Rua Cristo
Colombo, 2265, CEP 15054-000, Sa ~o Jos
e do Rio Preto, SP, Brazil

a r t i c l e i n f o a b s t r a c t

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.

1. Introduction to claimed contributions towards balancing the intestinal


microbiota.
Prebiotics as functional foods have been widely researched Prebiotics have been applied in different foods, and especially in
because of the benets that are promoted. These include stimula- dairy-based beverages (Champagne, Gardner, & Roy, 2005). How-
tion of the proliferation or activity of desirable bacterial pop- ever, consumption of these products coming up against the
ulations in the colon, such as bidobacteria and lactobacilli growing number of people with lactose intolerance, dyslipidemia
(probiotics), with consequent fermentation that produces lactic and allergy to milk proteins, as well as cultural and behavioral is-
acid, short chain fatty acids (acetic, propionic and butyric acids) and sues such as vegetarianism (Granato, Masson, & Ribeiro, 2012;
gases, thereby reducing the intestinal pH and inhibiting prolifera- Heenan, Adams, Hosken, & Fleet, 2004). The development of pre-
tion of harmful microorganisms (Wang, 2009). biotic drinks from fruits and vegetables is an alternative that allows
The main prebiotics currently available and used by the food better choice for consumers (Renuka, Kulkarni, & Prapulla, 2009),
industry worldwide belong to the group of carbohydrates, and and such plants contribute towards prevention of chronic diseases
specically the category of bers. Among these, isomalto- (Hauly, Fuchs, & Prudencio-Ferreira, 2005). Moreover, the appli-
oligosaccharides, trans-galacto-oligosaccharides, fructo- cation of prebiotic ingredients in beverages with a fruit base is
oligosaccharides and inulin can be cited (Siro , Ka
polna, Kapolna, advantageous, because fructans provide sweetness similar to su-
& Lugasi, 2008). The latter two are the ones that have been most crose, but with reduced calories (MacFarlene, Steed, & MacFarlene,
studied and are the ones still to be approved by the Brazilian Na- 2008).
tional Agency for Sanitary Surveillance (ANVISA, 2013) with regard Papaya (Carica papaya L.) is a source of biologically active sub-
stances such as carotenoids (Sentanin & Rodriguez Amaya, 2007)
that stimulate the immune system and prevent the incidence of
degenerative diseases (McGraw & Ardia, 2003). Its pulp has
attractive sensory, chemical and digestive characteristics that make
* Corresponding author. Tel.: 55 17 32212548; fax: 55 17 32212299.
it an ideal food for preparation of different products such as nectars.
E-mail addresses: heberly@iftm.edu.br (H.F. Braga), contisil@ibilce.unesp.br
(A.C. Conti-Silva). However, papaya nectar is not widespread and commonly

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.

Formulation Component proportiona g/100 g of each component 2.4. Sensory analysis


X1 X2 X3 Sugar Oligofructose Inulin
Sensory analysis was performed at the Sensory Analysis Labo-
1 1 0 0 12 0 0
~o, Cie
ratory of the Instituto Federal de Educaa ^ncia e Tecnologia do
2 0 1 0 0 12 0
3 0 0 1 0 0 12 ^ngulo (Federal Institute of Education, Science and Technology
Tria
4 0.5 0.5 0 6 6 0 of the Minas Gerais Triangle), Ituiutaba campus, with 85 con-
5 0.5 0 0.5 6 0 6 sumers (46% female and 54% male, aged 15e48 years and averaging
6 0 0.5 0.5 0 6 6
22 years), using individual booths with white light. This study was
7 0.33 0.33 0.33 4 4 4
8 0.33 0.33 0.33 4 4 4 approved by the Research Ethics Committee of the Instituto de
9 0.66 0.17 0.17 8 2 2 Biocie^ncias, Letras e Cie^ncias Exatas (Institute of Biosciences,
10 0.17 0.66 0.17 2 8 2 Literature and Exact Sciences), Universidade Estadual Paulista
11 0.17 0.17 0.66 2 2 8 Julio de Mesquita Filho (UNESP), Sa ~o Jose do Rio Preto campus
a
X1 X2 X3 1. (Opinion Report 123.364).
856 H.F. Braga, A.C. Conti-Silva / LWT - Food Science and Technology 62 (2015) 854e860

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

Flavor YF 5.91S 4.94O 4.67I 4.98SI 70.5 0.038 0.654


The sensory and chemical data were subjected to principal Sweetness YS 6.20S 4.39O 4.53I 5.52SI 80.7 0.014 0.741
Overall YOA 5.95S 5.49O 4.87I 4.98SI 55.6 0.097 0.085
component analysis (PCA), using StatSoft, Inc. (2004). The data for
acceptability
the central point were taken to be the mean of the three formu- Ash (g/100 g) YA 11.48S 10.50O 10.30I 83.3 0.024 0.677
lations and the acidity was not considered in the analysis because it 34.03SOI
did not show any variation among the formulations. Soluble solids YA 11.63S 10.72O 10.50I 68.6 0.079 0.967
The sensory and chemical means were xed in columns (vari- ( Brix) 37.33SOI
a
ables) and the different formulations of papaya nectars in rows S sugar, O oligofructose, I inulin.
H.F. Braga, A.C. Conti-Silva / LWT - Food Science and Technology 62 (2015) 854e860 857

Internal preference mappings for appearance, aroma, viscosity


and sweetness were not constructed because stress values of
multidimensional scaling were higher than 0.05.

3.2. Chemical characterization of papaya nectars

The ranges of chemical characteristics of the papaya nectars


were: 11.0e12.5 g/100 g for total solids, 10.2e11.7 g/100 g for ash,
4.0 to 5.1 for pH, 10.5 to 12.0  Brix for soluble solids and
17.4e20.6 g/100 g for total sugar. The acidity had values of 0.1 g/
100 g for all formulations. All chemical parameters were in accor-
dance with Brasil (2003) and all formulations could be commer-
cialized as papaya nectar.
The three individual components inuenced and had in-
teractions between each other, regarding the dependent variables
of ash and soluble solids (Table 2). Since the same effects of com-
ponents were observed for the two dependent variables and the
Fig. 1. Triangular diagram for the acceptability of avor of papaya nectar.
models were very similar (Table 2), only one triangular diagram is
shown, but the results and discussion are the same for the two
liked in terms of overall impression than nectars containing variables. The addition of high proportions of inulin or oligofructose
standard inulin or fructo-oligosaccharides (all nectars with 5 g of or both fructans decreased the ash and soluble solids in the papaya
fructan per 100 g of nectar) (Da Silva et al., 2011). nectars (Fig. 3), and this feature may be related to the purity of the
The effect of the three components and the interaction between fructan added, which did not contain gluten, fat, protein or phytic
sugar and inulin was similar for avor, sweetness and overall acid, and only had negligible amounts of minerals and salts
acceptability. In fact, a high correlation could be seen between (Roberfroid, 2007; Stephen, 2006). Furthermore, addition of the
avor and sweetness (r 0.98; p  0.05), between avor and three components enhanced the quantities of the same chemical
overall acceptability (r 0.93; p  0.05) and between sweetness variable, and the same response was observed when the sugar
and overall acceptability (r 0.88; p  0.05). proportion was increased in the nectar formulation.
Cluster analysis on avor acceptability formed three groups: one The models for pH and total sugars did not show any lack of t
group with formulations 1/9/4 (mean of 5.97), another group with (p > 0.05), but were not signicant (p > 0.05), in opposite of models
formulations 2/5/7-8/10 (mean of 5.73) and a last group with for- for total solids, that were not signicant and also showed lack of t
mulations 3/6/11 (mean of 5.07) (Fig. 2A). Samples from the same (p  0.05).
group were evaluated in similar ways by the panelists. The prox- The total fructan content in the formulations was not quantied,
imity between the formulations in the same group could also be since these formulations were not subjected to heat treatment and
seen from the internal preference mapping (stress value equal to also had pH values in the range 3.9e7.0, which is considered to be
0.018), although formulation 2 is distant from the other formula- compatible with the stability range for fructo-oligosaccharides
tions of the group (Fig. 2B). The points dispersed in Fig. 2B represent (Courtin, Swennen, Verjans, & Delcour, 2009; Huebner, Wehling,
each consumer, and higher numbers of consumers near a formu- Parkhurst, & Hutkins, 2008). All the formulations, except the one
lation indicate liking for this sample. The consumers were distrib- without addition of fructans (formulation 1), may potentially be
uted in all the quadrants, but more concentrated around groups of claimed to be prebiotic. Knowing that the lowest level of total
formulations 1, 4 and 9 and formulations 2/5/7-8/10, which coin- fructans added (inulin oligofructose) was 4 g/100 g (formulation
cided with the means for the groups, which were higher than the 10), a portion of 200 mL of this formulation of papaya nectar pro-
mean of the other two group of formulations 3/6/11. Moreover, it vided 8 g of total fructan. This formulation would have a bidogenic
could be seen that some consumers were dispersed in the vector effect, because a dose of 5 g/day of inulin or oligofructose, or a
space and many did not like any formulation. The dispersion of the mixture between them, would be sufcient to benecially alter the
consumers can be explained by the different scores given to the colonic microbiota (Gibson, 2007; Kolida, Meyer, & Gibson, 2007).
samples by the consumers, although these consumers gave similar In addition, all of the papaya nectars could be claimed to be pre-
scores for all the formulations and, therefore, they were not posi- biotic in terms of Brazilian legislation (ANVISA, 2013), which re-
tioned near to any formulation and did not like any of them in quires that liquid products of this nature must contain at least 1.5 g
particular. of fructans separately or in association.
The cluster analysis on overall acceptability resulted in the same
three groups of formulations, as well as acceptability to avor: one 3.3. Characterization of papaya nectars using principal component
group with formulations 1/9/4 (mean of 6.04), a second group with analysis
formulations 2/5/7-8/10 (mean of 6.08) and a last group with for-
mulations 3/6/11 (mean of 5.13) (Fig. 2C). Low numbers of con- Principal component analysis on the sensory acceptance and
sumers are dispersed near the formulations 3, 6 and 11 (Fig. 2D; chemical parameters of the papaya nectars showed that the rst
stress value equal to 0.021), and, in fact, this group of formulations and second principal components explained respectively 48.1 and
showed low means in relation to the other groups. At the same 32.2% of the data variation, thus totaling 80.3% (Fig. 4).
time, the consumers are more concentrated around the formula- The rst principal component, characterized as sensory
tions 1/4/9 and 2/5/7-8/10, indicating a higher liking for these acceptability, was explained by the liking of all the sensory attri-
formulations. Moreover, some consumers did not like any formu- butes and the overall acceptability, all of which correlated posi-
lation, probably because they did not like any particular tively (Fig. 4A). Low sensory liking was observed for the nectars:
formulation. 12 g/100 g oligofructose; 12 g/100 g inulin; 6 g/100 g oligofructose
Therefore, the maps demonstrate that nectars with addition of and 6 g/100 g inulin; and 2 g/100 g sugar, 2 g/100 g oligofructose
fructans can be also liked as much as nectars with sugar alone. and 8 g/100 g inulin (formulations 2, 3, 6 and 11, respectively).
858 H.F. Braga, A.C. Conti-Silva / LWT - Food Science and Technology 62 (2015) 854e860

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

and soluble solids in the papaya nectars. The internal preference


mappings show that nectars with addition of oligofructose and
inulin are as well liked regarding avor and the overall acceptability
as nectar containing sugar alone, although some nectars, when
prepared with lower quantities of sugar, are liked less. Moreover, all
the papaya nectars with addition of oligofructose and inulin can
potentially be claimed to be prebiotic, since the minimum quantity
of fructans used (4 g/100 g) exceeds the recommended daily
amount per serving (1.5 g of inulin or oligofructose, or both, per
200 mL of nectar according to Brazilian legislation). Formulations
with 6 g/100 g of sugar and 6 g/100 g of inulin, or with 8 g/100 g
sugar, 2 g/100 g inulin and 2 g/100 g oligofructose, can be consid-
ered to be the best formulations to produce, regarding sensory
liking and adequacy of chemical parameters.

Acknowledgments

The authors are grateful to De Marchi Indstria e Comercio de


Frutas Ltda. for supplying the frozen papaya pulp, and to Beneo-
Orafti for supplying the fructans.

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