SENSORY EVALUATION OF CAPE GOOSEBERRY (<i>Physalis peruviana</i> L.) COLOMBIAN ECOTYPE IMPREGNATED WITH NATIVE STRAIN <i>Lactobacillus plantarum</i> LPBM10 AND COMMERCIAL STRAIN <i>Lactobacillus casei</i> ATCC 393

Abstract

Sensory evaluation is one of the most important tools in new food development, such as fruits withprobiotic microorganisms. Bacteria like L. plantarum and L. casei show beneficial health effects in peopleconsuming them. This investigation evaluates the sensory attributes of cape gooseberry inoculated withthe strains L. plantarum and L. casei using the vacuum impregnation process as incorporation mechanismin the fruit. A 14% p/p glucose solution inoculated with lactobacilli in a concentration of 5 in a McFarlandscale is used as the liquid of impregnation. Tests scalars descriptive of 9 blocks are applied to the samples.The judges evaluate the biggest or smallest intensity in the qualified attribute with regard to the controlsample, which was fresh cape gooseberry under the same storage conditions (temperature and time) thatthe impregnated samples. In general, the results established by the trained panel show that impregnatedcape gooseberry are sweeter, more juicy, more translucent, more orange-coloured, less acid and less harsh.

Keywords

• functional foods
• probiotics
• sensorial
• cape gooseberry
• Lactobacillus plantarum
• Lactobacillus casei.