Authors : L.M.J. Carvalho , R. Deliza , C.A. B. Silva , M.C.Antun and R.M.Miranda
Abstract: Hydrolyzed pineapple juices which were clarified using two different membrane systems (Plate and Frame System and Tubular System), and operating at different transmembrane pressures (TMP) were used to yield 12 samples of clarified pineapple juices to be evaluated by consumers. One hundred and four consumers evaluated the samples. The sensory tests were conducted in individual sensory booths using a nine point hedonic scale. The data were statistically analyzed through the Internal Preference Mapping (IPM) using the SAS program. The Internal Preference Mapping analysis generated a multidimensional space where the preference data variations were presented in orthogonal axes based on the consumers` liking scores for each sample. The vectors of preference were plotted yielding a multidimensional map as a function of preference data. The first and second preference dimensions explained 40.6% of the preference samples variations. The diluted commercial pineapple juice had the lowest preference and the clarified pineapple juices obtained with low molecular cut-off membranes, at low operating TMP were preferred by consumers.
L.M.J. Carvalho , R. Deliza , C.A. B. Silva , M.C.Antun and R.M.Miranda , 2003. Identifying the Adequate Process Conditions by Consumers for the Pineapple Juice Using Membrane Technology. Journal of Food Technology, 1: 150-156.