Research Article
Quality Attributes of Fresh-Cut Coconut after Supercritical Carbon Dioxide Pasteurization
Table 4
Sensory evaluations of fresh-cut coconut before and after SC-CO2 treatments.
| | Untreated | Treated at 12 MPa, 40°C, 30 min | Treated at 12 MPa, 45°C, 15 min |
| | Appearance |
| Product loss | 2.25 ± 2.49a | 2.20 ± 2.57a | 2.10 ± 2.60a | Discoloration | 2.60 ± 2.26a | 2.7 ± 1.95a | 2.30 ± 1.77a |
| | Texture |
| Crispy | 6.83 ± 2.01a | 7.33 ± 1.50a | 7.00 ± 1.73a | Hard | 6.95 ± 2.44a | 6.60 ± 2.22a | 6.80 ± 1.87a | Firmness | 7.30 ± 2.08a | 7.40 ± 1.07a | 7.20 ± 1.32a | Fracturability | 3.75 ± 2.77a | 4.30 ± 2.79a | 4.00 ± 2.71a | Grainy | 1.75 ± 2.49a | 1.80 ± 2.53a | 1.70 ± 2.21a | Fibrous | 5.40 ± 3.45a | 5.30 ± 3.56a | 5.20 ± 3.36a | Moistness | 3.35 ± 2.70a | 4.60 ± 1.96a | 3.80 ± 2.44a |
| | Taste |
| Coconut like | 6.45 ± 2.28a | 7.00 ± 2.21a | 6.10 ± 2.18a | Harmonious | 6.80 ± 2.75a | 6.70 ± 2.98a | 6.10 ± 2.51a | Sweet | 5.10 ± 2.40a | 5.40 ± 2.32a | 5.00 ± 2.32a | Bitter | 1.10 ± 0.31a | 1.50 ± 0.85a | 1.40 ± 1.40a | Off taste | 1.15 ± 0.49a | 1.30 ± 0.67a | 1.40 ± 0.84a |
| | Aroma |
| Fresh coconut | 3.85 ± 2.11a | 5.10 ± 2.33a | 4.40 ± 2.50a | Nutty | 1.65 ± 1.73a | 1.90 ± 1.91a | 2.20 ± 2.20a | Rancid | 1.65 ± 2.01a | 1.60 ± 1.26a | 1.20 ± 0.63a | Off odor | 1.85 ± 1.76a | 1.80 ± 1.48a | 1.60 ± 1.35a |
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Data are mean values ± standard deviations. Values with similar letters within rows are not significantly different ().
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