Sensory and physicochemical quality of 'reduced sodium' hot sauces from 'dwarf' golden apples (Spondias cytherea): Effects of brining and debrining

Abstract

Unpeeled 'dwarf' golden apples (Spondias cytherea) were brined in 10, 12, and 15% NaCl brine and peeled fruits in 10% NaCl brine and then debrined in water at 30°C or 60°C for use in sauces. Fruits in 15% brine had a storage life of 15 d at 30°C. Effects of brining and debrining were significant (p < 0.05) on all sensory and physicochemical attributes of sauces. The taste of sauces from unpeeled fruits was preferred (p < 0.05) to peeled fruits. The most acceptable products were liked slightly to moderately. No differences (p > 0.05) were observed in either descriptor (or attribute) intensities or hedonic scores between the fruit sauces. Sauces had reduced sodium of 20 to 55 mg per reference amounts customarily consumed (RACC).