Sensory analysis and intention of buying mousse and natural refreshment added from tommy atkins mango powder

Abstract

Mango is a fruit with high potential for technological use in the food industry, with an excellent nutritional and sensory profile and an important variety of bioactive compounds. The aim of this study was to elaborate and sensorially evaluate a mousse and a refreshment added from mango pulp dehydrated by drying in a foam bed. Both formulations were submitted to sensorial and purchase intention tests. The study had 90 non-trained participants and three different analyzes were performed (acceptability, purchase intention and difference test using the triangular method). The results showed a high potential for reconstitution and dispersion of the dehydrated mango pulp in the tested formulations, both for the sample obtained by the foam mat method and for the control sample (in natura), showing its promising quality for the food industry. Through sensory analysis, it was possible to identify that both formulations were accepted by the tasters, showing through the results an important potential for introducing the product in food formulations. The use of mango powder is an alternative for reducing waste in the agricultural scenario, as well as for increasing nutritional quality and reducing fruit waste.