Elaboration and sensory analysis of sweet green papaya with coconut and pepper

Abstract

Papaya is a fruit of great economic importance in Brazil, it is widely cultivated for fresh consumption and for use in juices, candies and dried and candied fruit jellies, individually or with the addition of other products such as coconut. Peppers of the genus Capsicum are spicy spices used worldwide. About a quarter of the world's population consumes peppers in fresh or processed forms. When used fresh, they add flavor and aroma to meat, poultry and fish, and are also used in the form of sauces and jams. The making of sweets, in general, is one of the ways employed to preserve fruit and add value to farmers' produce. The objective of this work was to elaborate and sensorially evaluate the green papaya candy with coconut and pepper. The present work was developed in the Plant Biotechnology laboratory of the Center of Agricultural Sciences of the Federal University of Paraíba, Areia-PB. Two formulations of papaya candy with coconut samples were prepared, with formulation 1 corresponding to the sample without pepper and formulation 2 with addition of pepper of the species Capsicum annuum belonging to the CCA / UFPB Germplasm Bank. Sixty untrained judges participated in the evaluation and the averages obtained from the attributes of the evaluated samples were submitted to descriptive statistics. The tests used in the evaluation were: hedonic scale and attitude scale. According to the results, the formulation 2 of papaya with coconut and pepper was more preferred in the evaluation of judges, both for sensory analysis and for consumption intention, thus demonstrating the potential as a product to enter the consumer market.