Abstract
This study aimed to develop sweet-and-sour sauces with partial substitution of tomato for avocado. Four sauces formulations containing 0%, 25%, 50%, and 75% avocado pulp were prepared. The pH, titratable acidity (TA), sugar: acid ratio, color, consistency, and syneresis analyses were performed. Sensory acceptance was measured by the hedonic, Just-about-right (JAR), and purchase intent scales. Besides, a check-all-that-apply (CATA) form was applied to obtain description data on the formulations. The results of the color parameters showed that treatments containing avocado had higher (p < 0.05) lightness and yellowness. The avocado addition improved the rheological measurements. There was an increase in the consistency of the sauces when the avocado concentration increased. The opposite was observed for syneresis, which decreased (p < 0.05) as the avocado pulp concentration increased. Sensory evaluation revealed good consumer acceptance, and purchase intent analysis showed that most consumers would buy this product. For JAR data, sauces with 50 and 75% avocado had highest values of consistency in the JAR region. The consumers who reported the formulation with 25% avocado to be “not enough” penalized its acceptance, reducing the overall acceptance. Based on the frequency of terms cited by consumers in the CATA, it was possible to consider specific terms for each formulation. The terms pleasant color, good taste, brightness, and good consistency were associated with high overall acceptance. These terms were mostly used for sauces with 25% and 50% avocado. Therefore, sweet-and-sour sauces based on a combination of tomato and avocado has proven to be a viable alternative to traditional ketchup.
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The datasets generated and/or analysed during the current study is not publicly available due to privacy concerns but are available from the corresponding author upon reasonable request.
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Funding
This research was supported by the Agency for Innovation, Entrepreneurship, Research, Postgraduate, and Internationalization (AGEUFMA), Federal University of Maranhão, Brazil. This research also was supported by the National Institute of Tropical Fruits (INCT-FT (303791/2016–0)), National Council for Scientific and Technological Development (CNPq (486745/2013–9)), Technological Development of Maranhão (FAPEMA (885/15)) and Coordination of Improvement of Higher Education Personnel – Brazil (CAPES, Financial Code 001) with the financial support and scholarships.
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WFSP, AGDV and RAP collected test data and wrote the initial draft of the manuscript. TOL, and VKGA designed the study and made all necessary corrections and carried out the final editing of the manuscript. ALFP designed the study and gave the final approval for publication.
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Pereira, W., De Oliveira Lemos, T., Abreu, V. et al. Effect of partial substitution of tomato for avocado on physico-chemical and sensory aspects of sweet-and-sour sauce. J Food Sci Technol 59, 3965–3975 (2022). https://doi.org/10.1007/s13197-022-05428-x
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DOI: https://doi.org/10.1007/s13197-022-05428-x