Determination of Sensory Characteristics and Antioxidant Capacity of Pawpaw Pulp During Frozen Storage

<p>Pawpaws (Asimina triloba) are the largest wild fruit native to North America. A tropical fruit grown in a temperate climate, pawpaws are typically found on the east coast namely within the Appalachian region. The fresh fruits themselves have never been successfully commercialized because of their rapid post-harvest ripening and perishability. This study was multifaceted, focusing both on the antioxidant capacity of frozen pawpaw pulp and the characterization of sensory attributes using a trained descriptive sensory analysis panel and an untrained consumer panel. Previous research has shown that there are extractable antioxidants within pawpaw pulp. Findings in this study show that total phenolic content was significantly higher in pawpaw pulp extracted with methanol, compared to chloroform, and remained constant during storage. Total Ferric Reducing Antioxidant Power (FRAP) was four-fold greater in pawpaw pulp extracted in methanol, compared to chloroform, for all months.</p><p>Consumer and descriptive sensory analyses were performed on pawpaw pulp. Consumer sensory analyses showed that mango was preferred compared to the pawpaw, but that only one-third of those who preferred the mango were able to identify it correctly. Consumer analyses generated 41 flavor descriptors for pawpaw pulp which was used in the development of the descriptive sensory lexicon. Descriptive sensory analysis was performed on pawpaw pulp that was stored frozen in the presence or absence of air with and without heat treatment. The sensory panel detected differences in color; however, no differences in any of the sensory attributes were detected during 12 months of frozen storage, suggesting that the flavor of pawpaw pulp is stable during frozen storage. The comprehensive analysis of the sensory characteristics and quality of pawpaw pulp, including the development of a standardized sensory lexicon, was an important step in the field of pawpaw research. Findings that show measures of antioxidant capacity as stable during frozen storage could allow food manufacturers to use the fruit pulp as a flavor additive or as a source of natural antioxidants. Future studies should focus on finding a pawpaw that is preferred by consumers as well as producing pawpaws that are less subjective to the post-harvest challenges. These over time would help commercialize the pawpaw and bring a large benefit to Appalachia.</p>

Name thesis:degree_name

Master of Science (MS)

Level thesis:degree_level

masters

Discipline thesis:degree_discipline

Food and Nutrition Sciences (Health Sciences and Professions)

Grantor dc:publisher

Ohio University

Year dc:date

2012

Author dc:creator

• Salabak, Dane E.

Contributors dc:contributor

• Brannan, Robert

• Food Science
• Nutrition
• Pawpaw
• Pawpaw fruit pulp
• Consumer Sensory Analysis
• Descriptive Sensory Analysis
• Frozen Storage
• Sensory Lexicon
• Antioxidant Capacity
• Phenolics
• FRAP
• Flavonoids

Statement dc:rights

• unrestricted
• This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.

Language dc:language

English

Repository record dc:identifier

http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1353528036

OAI identifier oai:identifier

oai:etd.ohiolink.edu:ohiou1353528036