Marín Arroyo, Remedios
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Marín Arroyo
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Remedios
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Agronomía, Biotecnología y Alimentación
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IS-FOOD. Research Institute on Innovation & Sustainable Development in Food Chain
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Publication Open Access Characterization and classification of lulo (Solanum quitoense Lam.) fruits by ripening stage using partial least squares discriminant analysis (PLS-DA 2022)(Universidad Nacional de Colombia, 2022) González Bonilla, Sofía Marcela; Marín Arroyo, Remedios; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Universidad Pública de Navarra / Nafarroako Unibertsitate PublikoaEl lulo o naranjilla (Solanum quitoense Lam.) es una fruta tropical con un gran potencial debido a su contenido de compuestos antioxidantes, biofuncionales y características sensoriales. Actualmente las diferentes formas de clasificación por estado de maduración del fruto de lulo son propensas a sesgos y dificultan una adecuada caracterización de la madurez del fruto ya que no utilizan un método de medida. El objetivo de esta investigación fue proponer un método para clasificar los frutos de lulo por estado de madurez a partir de parámetros no destructivos y determinar las principales características según su madurez. Se realizaron análisis de clúster jerárquicos para clasificar los frutos según el índice de madurez (MI), en dos (MI2) y tres (MI3) grupos homogéneos de individuos. Mediante análisis discriminante por mínimos cuadrados parciales (PLS-DA), con los parámetros no destructivos que mostraron diferencias significativas entre grupos, se establecieron funciones de clasificación según su grado de madurez. El PLS-DA clasificó correctamente el 89.47% de los frutos en la clasificación MI2 y el 78.95% en la clasificación MI3. El poder predictivo de los modelos se comprobó con frutos distintos a los utilizados para establecer las ecuaciones de predicción, obteniendo una clasificación correcta en el 75% de los casos. Es posible clasificar frutos de lulo de forma objetiva con un número limitado de parámetros no destructivos, lo que constituye una herramienta útil desde la cosecha de los frutos hasta su consumo.Publication Open Access Sensory characterization and acceptability of a new lulo (solanum quitoense lam.) powder-based soluble beverage using rapid evaluation techniques with consumers(MDPI, 2022) Marín Arroyo, Remedios; González Bonilla, Sofía Marcela; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Universidad Pública de Navarra / Nafarroako Unibertsitate PublikoaRecently, the interest in tropical fruits has increased widely even beyond their production areas, but the perishable nature of these fruits makes their marketing difficult. However, due to its special sensory characteristics and nutritional value, lulo (Solanum quitoense Lam.) is a good candidate for product development to meet this ever-growing demand. Therefore, a lulo-powder-based soluble beverage was prepared according to previously established formulations. Thus, the aim of the present research was to obtain the sensory characterization, study consumers’ overall acceptability, and identify drivers of liking for the new beverage. Eight samples were prepared with lulo juice or pulp + stevia, or a sweetener blend (erythritol + xylitol + stevia). Maltodextrin or inulin, as a drying aid, was added to freeze-dry the samples. The freeze-dried samples were rehydrated for consumption. The sensory characterization of the new beverage was carried out by using CATA questions with consumers (n = 69). The most influential attributes that affected acceptability were identified by using ideal product characterization and hedonic scores of the samples. The beverage formulations with stevia alone had the lowest acceptability. Most sensory differences among samples were found between the visual attributes. The attributes “clean”, “homogeneous”, “fruity” and “citrus” odor, “just-right acidity”, “just-right sweetness”, and “fresh” were necessary to increase global acceptance in the juice-only beverages (Js), whereas “cloudy”, “off-odor”, and “very acidic” negatively impacted acceptance. For products with pulp (Ps), “citrus” and “tropical fruit” odors, “just-right acidity”, “just-right sweetness”, and “fresh” attributes were needed to increase acceptance, while “cloudy” and “chemical/artificial” flavors negatively impacted acceptance. The lulo-powder-based soluble beverage was accepted by consumers; however, there is still potential for the sensory-quality improvement of this product.