Resumo

RESTREPO DUQUE, Ana María; CORTES RODRIGUEZ, Misael  e  SUAREZ MAHECHA, Héctor. SENSORY EVALUATION OF STRAWBERRY (Fragaria x ananassa Duch.) AND CAPE GOOSEBERRY (Physalis peruviana L.) FORTIFIED WITH VITAMIN E. Rev. Fac. Nac. Agron. Medellín [online]. 2008, vol.61, n.2, pp.4667-4675. ISSN 0304-2847.

The development of technologies such as vacuum impregnation (VI), allows the consumer fruits to offer minimally processed, with high nutritional value and similar sensorial quality to the fresh product. In this investigation the sensorial evaluation of strawberries and cape gooseberry fortified with vitamin E is presented in function of attributes like: intensity of the color, sour flavor, sweet flavor, fatty sensation, hardness, juiciness and global acceptance. The sensorial evaluation was carried out for each fruit by means of scalar descriptive tests of 9 blocks, where the control (fresh fruit) was positioned in the central part and the judges evaluated the grade of intensity of the attribute in comparison with the control. The process of VI improved the sensorial quality of the fruits recently impregnated in terms of flavor and global acceptance. These samples were evaluated as juicier, sweeter and less acidic that the fresh samples.

Palavras-chave : Sensorial evaluation; vacuum impregnation; functional foods; strawberry; cape gooseberry; vitamin E.

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