Avaliação sensorial de polpas de maracujá e goiaba pasteurizadas por método convencional e por micro-ondas.

The passion fruit and guava fruits are commonly sold in the form of pulp for the production of juices. The pulps of these fruits stand out for their nutritional value, besides the attractive and peculiar sensory characteristics of taste and aroma, which reflect the great acceptance of the product by consumers. However, thermal processing can change its original characteristics, making it necessary to study new processing technologies. The objective of this research was to describe the effects of conventional and microwave pasteurization on the sensory characteristics of passion fruit and guava pulps, through the hedonic scale test and the temporal dominance of sensations - TDS. Fruits from the local commerce of Bambuí - MG, Brazil, were selected, washed, sanitized and pulped. The pulps were packed in plastic bags and frozen. They were subjected to two pasteurization processes (heat application and microwave application). The samples were thawed under refrigeration. Immediately after the application of the conservation treatments microbiological analyzes were performed: coliforms at 45ºC and evaluation of the presence and absence of Salmonella spp. The sensory profile of the heat-applied and microwave-applied pasteurized fruit pulps was performed by the seven-point hedonic acceptance test and the temporal dominance test (TDS). They were performed for this purpose selection and further training of tasters. Through the hedonic scale test it was possible to realize that passion fruit juice had better sensory acceptance when compared to guava juice. The temporal dominance test of the sensations - TDS indicated that both juices had a fermented taste, however, guava juice was the most affected in this regard. In view of the results, the hedonic scale test revealed good acceptability for both heat treatments, with greater emphasis on juices pasteurized by microwave. It can be inferred that microwave treatment has advantages compared to conventional treatment by reducing the content of unpleasant flavors caused by thermal degradation and conserving aromatic compounds.