LWT - Food Science and Technology 62 (2015) 854e860

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LWT - Food Science and Technology

journal homepage: www.elsevier.com/locate/lwt

Papaya nectar formulated with prebiotics: Chemical characterization

and sensory acceptability

berly Fernandes Braga a, Ana Carolina Conti-Silva b, *
He
~o, Ci^
^ngulo Mineiro, Ca
^mpus Ituiutaba, Rua Belarmino Vilela Junqueira, s./n., CEP 38305-200,
Instituto Federal de Educaa
encia e Tecnologia do Tria
Ituiutaba, MG, Brazil
b
~o

va
Departamento de Engenharia e Tecnologia de Alimentos, Instituto de Bioci^
encias, Letras e Ci^
encias Exatas, UNESP e Univ Estadual Paulista, Rua Cristo
~o Jos

Colombo, 2265, CEP 15054-000, Sa
e do Rio Preto, SP, Brazil
a

a r t i c l e i n f o

a b s t r a c t

Article history:
Received 8 September 2014
Received in revised form
17 December 2014
Accepted 30 December 2014
Available online 8 January 2015

Mixture modeling methodology was used to investigate interactions of sugar, oligofructose and inulin in
papaya nectars as related to sensory liking and chemical characteristics. Mixing sugar and inulin and
increasing the sugar proportion raised the liking of avor and sweetness and the overall acceptability of
papaya nectars. Addition of the three components, along with raising the sugar proportion, increased the
ash and soluble solids content in papaya nectars. The internal preference mappings showed that all
nectars with oligofructose and inulin were as well liked as nectar containing sugar alone, except for some
formulations with lower quantities of sugar. Formulations with 6 g/100 g sugar and 6 g/100 g inulin, or
with 8 g/100 g sugar, 2 g/100 g inulin and 2 g/100 g oligofructose, can be considered to be the best
formulations to produce, with regard to sensory liking and adequacy of chemical parameters, besides all
papaya nectars with addition of oligofructose and inulin can potentially be claimed as prebiotic.
2015 Elsevier Ltd. All rights reserved.

Keywords:
Oligofructose
Inulin
Hedonic scale
Internal preference mapping

1. Introduction
Prebiotics as functional foods have been widely researched
because of the benets that are promoted. These include stimulation of the proliferation or activity of desirable bacterial populations in the colon, such as bidobacteria and lactobacilli
(probiotics), with consequent fermentation that produces lactic
acid, short chain fatty acids (acetic, propionic and butyric acids) and
gases, thereby reducing the intestinal pH and inhibiting proliferation of harmful microorganisms (Wang, 2009).
The main prebiotics currently available and used by the food
industry worldwide belong to the group of carbohydrates, and
specically the category of bers. Among these, isomaltooligosaccharides,
trans-galacto-oligosaccharides,
fructo
, Ka

polna, Ka

polna,
oligosaccharides and inulin can be cited (Siro
& Lugasi, 2008). The latter two are the ones that have been most
studied and are the ones still to be approved by the Brazilian National Agency for Sanitary Surveillance (ANVISA, 2013) with regard

* Corresponding author. Tel.: 55 17 32212548; fax: 55 17 32212299.

E-mail addresses: heberly@iftm.edu.br (H.F. Braga), contisil@ibilce.unesp.br
(A.C. Conti-Silva).
http://dx.doi.org/10.1016/j.lwt.2014.12.064
0023-6438/ 2015 Elsevier Ltd. All rights reserved.

to claimed contributions towards balancing the intestinal

microbiota.
Prebiotics have been applied in different foods, and especially in
dairy-based beverages (Champagne, Gardner, & Roy, 2005). However, consumption of these products coming up against the
growing number of people with lactose intolerance, dyslipidemia
and allergy to milk proteins, as well as cultural and behavioral issues such as vegetarianism (Granato, Masson, & Ribeiro, 2012;
Heenan, Adams, Hosken, & Fleet, 2004). The development of prebiotic drinks from fruits and vegetables is an alternative that allows
better choice for consumers (Renuka, Kulkarni, & Prapulla, 2009),
and such plants contribute towards prevention of chronic diseases
(Hauly, Fuchs, & Prudencio-Ferreira, 2005). Moreover, the application of prebiotic ingredients in beverages with a fruit base is
advantageous, because fructans provide sweetness similar to sucrose, but with reduced calories (MacFarlene, Steed, & MacFarlene,
2008).
Papaya (Carica papaya L.) is a source of biologically active substances such as carotenoids (Sentanin & Rodriguez Amaya, 2007)
that stimulate the immune system and prevent the incidence of
degenerative diseases (McGraw & Ardia, 2003). Its pulp has
attractive sensory, chemical and digestive characteristics that make
it an ideal food for preparation of different products such as nectars.
However, papaya nectar is not widespread and commonly

H.F. Braga, A.C. Conti-Silva / LWT - Food Science and Technology 62 (2015) 854e860

marketed in Brazil, a tropical country with high potential for fruit

processing, and, in this way, a papaya nectar with potential to be
claimed as prebiotic is necessary and represents an innovative
functional product.
Few studies have been conducted on the acceptability of addition of prebiotics to juices and fruit nectars (Granato, Branco,
Nazzaro, Cruz, & Faria, 2010; Luckow & Delahunty, 2004;
Rebouas, Rodrigues, & Afonso, 2014). In addition, consumers are
not interested in buying functional beverages if the added ingredients promote strange or unpleasant avors in the products,
even taking into consideration the health benets (Tuorila &
Cardello, 2002). Therefore, the new product development is a
constant challenge, because there are several aspects to be
considered, such as convenience, quality, economy, variety, and
especially nutritional and sensory factors (Jousse, 2008).
In this way, it is pertinent using experimental designs that
optimize (maximized or minimized) a dependent variable of interest or, at least, that allow understanding how the independent
variables inuence in one or more response variables. The mixture
modeling methodology is suitable for food products that require a
composition or a blend of key ingredients, since proportions of the
ingredients in the mixture, and their levels, are dependent on each
other, and the sum of all components is always one or 100% (Hare,
1974). In these cases, the ingredients are the independent variables
or factors and the dependent variable or response is the objective to
be optimized or investigated (Castro, Silva, Tirapegui, Borsato, &
Bona, 2003). Therefore, the present study aimed to evaluate the
effects of sugar, oligofructose and inulin on the sensory acceptability and chemical characteristics of papaya nectars using mixture
modeling methodology.
2. Materials and methods
2.1. Materials
Frozen pasteurized whole papaya pulp was provided by a fruit

rcio de Frutas
processing company (De Marchi Indstria e Come
Ltda., S~
ao Paulo, Brazil). The pulp composition was as follows:
soluble solids 9.9  Brix; pH 4.3; acidity in citric acid 0.20 g/100 g;
total sugar 18.1 g/100 g; and total solids 9.54 g/100 g (analyses
performed at laboratory).
The fructans OraftiP95 and OraftiGR were provided by BeneoOrafti, a Belgian company that extracts and produces oligofructose
and inulin. OraftiP95 is composed of 93.2 g/100 g of oligofructose and 6.8 g/100 g of glucose fructose sucrose. OraftiGR is composed of 90 g/100 g of inulin (average degree of

Table 1
Simplex centroid design and sugar (X1), oligofructose (X2) and inulin (X3) levels in
papaya nectar.
Formulation

1
2
3
4
5
6
7
8
9
10
11
a

Component proportiona

g/100 g of each component

X1

X2

X3

Sugar

Oligofructose

Inulin

1
0
0
0.5
0.5
0
0.33
0.33
0.66
0.17
0.17

0
1
0
0.5
0
0.5
0.33
0.33
0.17
0.66
0.17

0
0
1
0
0.5
0.5
0.33
0.33
0.17
0.17
0.66

12
0
0
6
6
0
4
4
8
2
2

0
12
0
6
0
6
4
4
2
8
2

0
0
12
0
6
6
4
4
2
2
8

X1 X2 X3 1.

855

polymerization > 10) and 10 g/100 g of glucose fructose

sucrose.
Drinking mineral water without gas and pH 5.1 at 25  C (Nativa,

s, Brazil) and rened sugar crystal to culinary use (Caete

, Minas
Goia
Gerais, Brazil) were purchased in a local market and the same
brands were used for all formulations.
2.2. Experimental design
Eleven formulations of papaya nectars were prepared using the
mixture modeling methodology (Table 1). This methodology is
applied to manipulate ingredients of different kinds of foods
(Dutcosky, Grossmann, Silva, & Welsch, 2006; Ellouze-Ghorbel
le, Ktenioudaki, & Gallagher, 2011; Souza et al.,
et al., 2010; Ro
2012). A simplex centroid design for ternary mixtures was used,
with one replication of the central point. The three components
were sugar, oligofructose and inulin, and the mixture of the components was standardized at 12 g/100 g of nectar. The dependent
variables of the experimental design were hedonic liking ratings for
the sensory attributes appearance, aroma, viscosity, avor and
sweetness and overall liking and chemical parameters (soluble
solids at 20  C, total sugars, acidity in citric acid, total solids, ash and
pH).
The means for the dependent variables were subjected to
multiple regression analysis and only coefcients with p-values
below 0.05 were considered for construction of the mathematical
models. The regression was submitted to analysis of variance and it
was considered signicant when p  0.05 and no lack of t at
p > 0.05. Triangular diagrams were generated using contour curves
for the adjusted models. Quadratic and special cubic models were
tested to explain the inuence of the components on the response
variables, because the relationships between independent and
dependent variables were unknown and, therefore, it was necessary to nd adequate approximation to the true relationship between these variables (Montgomery & Runger, 2006). All the
statistical analyses and construction of triangular diagrams were
performed using StatSoft, Inc. (2004).
2.3. Nectar preparation
The papaya pulp was thawed under refrigeration (7e10  C) for
12 h. Subsequently, a mixture was made, composed of 35 g of pulp
per 100 g (minimum quantity of papaya pulp required, in accordance with Brasil, 2003), 53 g/100 g water and 12 g/100 g variable
sugar, oligofructose, inulin mix. The products were packaged in
sterile glass bottles and kept refrigerated (7e10  C), until the time
of analyses. No heat was applied to any of the formulations, and all
procedures were performed while following good practices for
strict handling. Around three liters of each formulation were
prepared.
2.4. Sensory analysis
Sensory analysis was performed at the Sensory Analysis Labo~o, Cie
^ncia e Tecnologia do
ratory of the Instituto Federal de Educaa
^ngulo (Federal Institute of Education, Science and Technology
Tria
of the Minas Gerais Triangle), Ituiutaba campus, with 85 consumers (46% female and 54% male, aged 15e48 years and averaging
22 years), using individual booths with white light. This study was
approved by the Research Ethics Committee of the Instituto de
^ncias, Letras e Cie
^ncias Exatas (Institute of Biosciences,
Biocie
Literature and Exact Sciences), Universidade Estadual Paulista
~o Jose

do Rio Preto campus
Julio de Mesquita Filho (UNESP), Sa
(Opinion Report 123.364).

856

H.F. Braga, A.C. Conti-Silva / LWT - Food Science and Technology 62 (2015) 854e860

A questionnaire was applied to gather consumer demographics,

degree of liking of papaya and frequency of consumption of fruit
nectars. The frequency of consumption of papaya nectar was not
asked because of the absence of the product in the Brazilian market.
The formulations were then evaluated on sensory 9-point hedonic scales ranging from dislike extremely to like extremely
(Meilgaard, Civille, & Carr, 2007), in the following order: appearance, aroma, viscosity, avor, sweetness and overall acceptability.
The test was performed with 85 untrained consumers on three
consecutive days and the samples were evaluated in a monadic and
randomized manner, through a complete and balanced block
(MacFie & Bratchell, 1989). The samples were presented in transparent plastic cups coded with three random digits, with 30 mL per
sample and at a temperature from 7 to 10  C.
Pearson's correlation was applied to the means of sensory
acceptability to investigate the correlation between sensory attributes and overall acceptability. A correlation coefcient above 0.70
nfeldt, & Kruger,
indicates fairly strong correlation (Leighton, Scho
2010) and is considered to be signicant when p  0.05. All statistical analyses were performed using StatSoft, Inc. (2004).
Internal preference mappings for acceptability of avor and
sweetness and overall acceptability were constructed using
multivariate analyses at StatSoft, Inc. (2004): cluster analysis and
multidimensional scaling (MDS). For that, formulations of papaya
nectars were xed in columns (variables) and the individual scores
in rows (cases), and the data for the central point was taken to be
the mean of formulations 7 and 8. First, a joining cluster analysis
taking Euclidean distances as the distance measurements and
Ward's hierarchy as the amalgamation rule was applied to the individual data from each consumer, and the midpoint of the major
increment was taken to separate the groups. The matrix resulting
from cluster analysis was then subjected to multidimensional
scaling analysis, that is a multivariate technique based on proximities between objects, subjects or stimuli that is used to produce a
spatial representation of these items (Hair, Black, Babin, Anderson,
& Tatham, 2006). Moreover, multidimensional scaling is often used
to understand how people perceive and evaluate certain signals
and information, and it is widely used in market research in order
to shed light on the way consumers evaluate brands and to assess
rdle & Simar, 2012).
the relationship between product attributes (Ha
The resulting graph from multidimensional scaling was called the
internal preference mapping.
Multidimensional scaling can be evaluated by the stress value,
and values below 0.05 indicate that use of this multivariate analysis
is appropriate (Johnson & Wichern, 1992; Kruskal & Wish, 1978).
2.5. Chemical analyses
The following parameters are required by Brazilian legislation to
characterize a product as papaya nectar and, therefore, were
analyzed (Brasil, 2003): soluble solids at 20  C ( Brix), total sugars
(g/100 g) and acidity in citric acid (g/100 g). In addition, analyses
were performed on total solids (g/100 g), ash (g/100 g) and pH. All
analyses were performed in triplicate in accordance with AOAC
(2012).

(cases), and the data were standardized before analysis. The PCA
was performed with a correlation matrix and without factor rotation. Percentage variation greater than 70% explained by the two
rst principal components indicates strong correlation among
variables and that PCA is an appropriate multivariate analysis to be
applied to the data (Mardia, Kent, & Bibby, 1979).
3. Results and discussion
3.1. Sensory acceptability of papaya nectars
Fifty-nine percent of the consumers mentioned that they
consumed fruit nectar at least twice a week and 14% once a week;
and 100% of the consumers indicated that they liked papaya: 33%
were very fond of it, 58% like it moderately and 9% only a little.
The ranges of sensory acceptability of the papaya nectars were:
7.0 to 8.0 for appearance, 5.9 to 7.0 for aroma, 5.7 to 7.1 for viscosity,
4.8 to 6.7 for avor, 4.4 to 7.1 for sweetness and 5.0 to 6.8 for overall
acceptability.
Regarding to liking of appearance, aroma and viscosity, all the
models did not show any lack of t (p > 0.05), but were not signicant (p > 0.05), thus indicating that the three components did
not have any effect on these dependent variables.
The liking of the avor and sweetness and the overall acceptability were inuenced by the three individual components and the
interaction between sugar and inulin (Table 2). Since the components showed the same effects in relation to the three dependent
variables and the models are very similar (Table 2), only one
triangular diagram is shown, but the results and discussion are the
same for the three variables. The triangular diagram showed that
increasing the proportion of sugar increased the liking of avor and
sweetness and the overall acceptability of the papaya nectars,
although in the same region of the response surface, the mixture of
sugar and inulin resulted in high liking for the nectars (Fig. 1). On
the other hand, the increment on proportions of inulin or oligofructose decreased the liking of all sensory variables.
Inulin and oligofructose have different technological characteristics. Inulin is an amorphous white powder, with a neutral odor
and tastes (Franck & De Leenheer, 2005), while oligofructose has
functional qualities similar to those of sucrose or glucose syrup
(Roberfroid, 2007) and may provide 30e50% of the sweetness of
sugar (Kaur & Gupta, 2002). Thus, high concentrations of inulin or
oligofructose may interfere negatively with the sensory liking of
nectars, through either low or high sweetness, respectively. In
another study, around of 37% of the consumers reported having
noticed a change in the taste or the presence of a residual taste in
the throat when peach nectar with inulin, at a concentration of 2 g/
100 mL of nectar, was compared with another peach nectar without
inulin (Pimentel, Prudencio, & Rodrigues, 2011). Nectar with caja
(Spondians mombin L.) and cashew (Anacardium occidentale)
enriched with inulin with a high degree of polymerization was less

Table 2
Models and goodness of t for the dependent variables.
Dependent variable Equationa

2.6. Principal component analysis

The sensory and chemical data were subjected to principal
component analysis (PCA), using StatSoft, Inc. (2004). The data for
the central point were taken to be the mean of the three formulations and the acidity was not considered in the analysis because it
did not show any variation among the formulations.
The sensory and chemical means were xed in columns (variables) and the different formulations of papaya nectars in rows

Flavor
Sweetness
Overall
acceptability
Ash (g/100 g)
Soluble solids
( Brix)
a

R2
(%)

p-value Lack
of t

YF 5.91S 4.94O 4.67I 4.98SI 70.5 0.038

YS 6.20S 4.39O 4.53I 5.52SI 80.7 0.014
YOA 5.95S 5.49O 4.87I 4.98SI 55.6 0.097

0.654
0.741
0.085

YA 11.48S 10.50O 10.30I

34.03SOI
YA 11.63S 10.72O 10.50I
37.33SOI

83.3 0.024

0.677

68.6 0.079

0.967

S sugar, O oligofructose, I inulin.

H.F. Braga, A.C. Conti-Silva / LWT - Food Science and Technology 62 (2015) 854e860

857

Internal preference mappings for appearance, aroma, viscosity

and sweetness were not constructed because stress values of
multidimensional scaling were higher than 0.05.
3.2. Chemical characterization of papaya nectars

Fig. 1. Triangular diagram for the acceptability of avor of papaya nectar.

liked in terms of overall impression than nectars containing

standard inulin or fructo-oligosaccharides (all nectars with 5 g of
fructan per 100 g of nectar) (Da Silva et al., 2011).
The effect of the three components and the interaction between
sugar and inulin was similar for avor, sweetness and overall
acceptability. In fact, a high correlation could be seen between
avor and sweetness (r 0.98; p  0.05), between avor and
overall acceptability (r 0.93; p  0.05) and between sweetness
and overall acceptability (r 0.88; p  0.05).
Cluster analysis on avor acceptability formed three groups: one
group with formulations 1/9/4 (mean of 5.97), another group with
formulations 2/5/7-8/10 (mean of 5.73) and a last group with formulations 3/6/11 (mean of 5.07) (Fig. 2A). Samples from the same
group were evaluated in similar ways by the panelists. The proximity between the formulations in the same group could also be
seen from the internal preference mapping (stress value equal to
0.018), although formulation 2 is distant from the other formulations of the group (Fig. 2B). The points dispersed in Fig. 2B represent
each consumer, and higher numbers of consumers near a formulation indicate liking for this sample. The consumers were distributed in all the quadrants, but more concentrated around groups of
formulations 1, 4 and 9 and formulations 2/5/7-8/10, which coincided with the means for the groups, which were higher than the
mean of the other two group of formulations 3/6/11. Moreover, it
could be seen that some consumers were dispersed in the vector
space and many did not like any formulation. The dispersion of the
consumers can be explained by the different scores given to the
samples by the consumers, although these consumers gave similar
scores for all the formulations and, therefore, they were not positioned near to any formulation and did not like any of them in
particular.
The cluster analysis on overall acceptability resulted in the same
three groups of formulations, as well as acceptability to avor: one
group with formulations 1/9/4 (mean of 6.04), a second group with
formulations 2/5/7-8/10 (mean of 6.08) and a last group with formulations 3/6/11 (mean of 5.13) (Fig. 2C). Low numbers of consumers are dispersed near the formulations 3, 6 and 11 (Fig. 2D;
stress value equal to 0.021), and, in fact, this group of formulations
showed low means in relation to the other groups. At the same
time, the consumers are more concentrated around the formulations 1/4/9 and 2/5/7-8/10, indicating a higher liking for these
formulations. Moreover, some consumers did not like any formulation, probably because they did not like any particular
formulation.
Therefore, the maps demonstrate that nectars with addition of
fructans can be also liked as much as nectars with sugar alone.

The ranges of chemical characteristics of the papaya nectars

were: 11.0e12.5 g/100 g for total solids, 10.2e11.7 g/100 g for ash,
4.0 to 5.1 for pH, 10.5 to 12.0  Brix for soluble solids and
17.4e20.6 g/100 g for total sugar. The acidity had values of 0.1 g/
100 g for all formulations. All chemical parameters were in accordance with Brasil (2003) and all formulations could be commercialized as papaya nectar.
The three individual components inuenced and had interactions between each other, regarding the dependent variables
of ash and soluble solids (Table 2). Since the same effects of components were observed for the two dependent variables and the
models were very similar (Table 2), only one triangular diagram is
shown, but the results and discussion are the same for the two
variables. The addition of high proportions of inulin or oligofructose
or both fructans decreased the ash and soluble solids in the papaya
nectars (Fig. 3), and this feature may be related to the purity of the
fructan added, which did not contain gluten, fat, protein or phytic
acid, and only had negligible amounts of minerals and salts
(Roberfroid, 2007; Stephen, 2006). Furthermore, addition of the
three components enhanced the quantities of the same chemical
variable, and the same response was observed when the sugar
proportion was increased in the nectar formulation.
The models for pH and total sugars did not show any lack of t
(p > 0.05), but were not signicant (p > 0.05), in opposite of models
for total solids, that were not signicant and also showed lack of t
(p  0.05).
The total fructan content in the formulations was not quantied,
since these formulations were not subjected to heat treatment and
also had pH values in the range 3.9e7.0, which is considered to be
compatible with the stability range for fructo-oligosaccharides
(Courtin, Swennen, Verjans, & Delcour, 2009; Huebner, Wehling,
Parkhurst, & Hutkins, 2008). All the formulations, except the one
without addition of fructans (formulation 1), may potentially be
claimed to be prebiotic. Knowing that the lowest level of total
fructans added (inulin oligofructose) was 4 g/100 g (formulation
10), a portion of 200 mL of this formulation of papaya nectar provided 8 g of total fructan. This formulation would have a bidogenic
effect, because a dose of 5 g/day of inulin or oligofructose, or a
mixture between them, would be sufcient to benecially alter the
colonic microbiota (Gibson, 2007; Kolida, Meyer, & Gibson, 2007).
In addition, all of the papaya nectars could be claimed to be prebiotic in terms of Brazilian legislation (ANVISA, 2013), which requires that liquid products of this nature must contain at least 1.5 g
of fructans separately or in association.
3.3. Characterization of papaya nectars using principal component
analysis
Principal component analysis on the sensory acceptance and
chemical parameters of the papaya nectars showed that the rst
and second principal components explained respectively 48.1 and
32.2% of the data variation, thus totaling 80.3% (Fig. 4).
The rst principal component, characterized as sensory
acceptability, was explained by the liking of all the sensory attributes and the overall acceptability, all of which correlated positively (Fig. 4A). Low sensory liking was observed for the nectars:
12 g/100 g oligofructose; 12 g/100 g inulin; 6 g/100 g oligofructose
and 6 g/100 g inulin; and 2 g/100 g sugar, 2 g/100 g oligofructose
and 8 g/100 g inulin (formulations 2, 3, 6 and 11, respectively).

858

H.F. Braga, A.C. Conti-Silva / LWT - Food Science and Technology 62 (2015) 854e860

Fig. 2. Dendograms resulting from cluster analysis (A, C) and internal preference mapping (B, D) for papaya nectars. Legend: 1 12 g/100 g sugar; 2 12 g/100 g oligofructose;
3 12 g/100 g inulin; 4 6 g/100 g sugar/6 g/100 g oligofructose; 5 6 g/100 g sugar/6 g/100 g inulin; 6 6 g/100 g oligofructose/6 g/100 g inulin; 7-8 4 g/100 g sugar/4 g/100 g
oligofructose/4 g/100 g inulin; 9 8 g/100 g sugar/2 g/100 g oligofructose/2 g/100 g inulin; 10 2 g/100 g sugar/8 g/100 g oligofructose/2 g/100 g inulin; 11 2 g/100 g sugar/2 g/
100 g oligofructose/8 g/100 g inulin. Numbers I to IV indicate the quadrants of the graphs.

These samples were represented in the opposite quadrant for

sensory acceptability (Fig. 4B). This result reinforces the results
obtained from internal preference maps (Fig. 2). The formulation
with 6 g/100 g sugar and 6 g/100 g inulin (formulation 5) had high

Fig. 3. Triangular diagram for ash (g/100 g) in papaya nectars.

liking for all the sensory attributes, and for overall acceptability,
since it was positioned further away from the zero point in the two
principal components and on the same side of the vectors relating
to sensory acceptability.
The second main component, characterized as chemical characteristics was explained by the ash, soluble solids and total solids
(Fig. 4A). It was observed that the formulations containing 12 g/
100 g sugar, 4 g/100 g of each component and 8 g/100 g sugar, 2 g/
100 g inulin and 2 g/100 g oligofructose (formulations 1, 7-8 and 9,
respectively) were characterized by their ash, soluble solid and
total solids content. This result coincided with the triangular diagrams for the chemical characteristics (Fig. 3), as the darkest band,
and this corresponded to the highest values for ash and soluble
solids, comprising the formulations described above.
Combining the three statistical analyses used in this work,
mixture modeling methodology, internal preference mapping and
principal component analysis, is possible to reach conclusions
about different samples and dependent variables. Papaya nectar
with sugar alone (formulation 1), or with 6 g/100 g sugar and 6 g/
100 g inulin (formulation 5) or even with 8 g/100 g sugar, 2 g/100 g
inulin and 2 g/100 g oligofructose (formulation 9), are located in the
region of high sensory liking in the triangular diagrams for avor,
sweetness and overall liking (Fig. 1). These formulations also can be

H.F. Braga, A.C. Conti-Silva / LWT - Food Science and Technology 62 (2015) 854e860

859

and soluble solids in the papaya nectars. The internal preference

mappings show that nectars with addition of oligofructose and
inulin are as well liked regarding avor and the overall acceptability
as nectar containing sugar alone, although some nectars, when
prepared with lower quantities of sugar, are liked less. Moreover, all
the papaya nectars with addition of oligofructose and inulin can
potentially be claimed to be prebiotic, since the minimum quantity
of fructans used (4 g/100 g) exceeds the recommended daily
amount per serving (1.5 g of inulin or oligofructose, or both, per
200 mL of nectar according to Brazilian legislation). Formulations
with 6 g/100 g of sugar and 6 g/100 g of inulin, or with 8 g/100 g
sugar, 2 g/100 g inulin and 2 g/100 g oligofructose, can be considered to be the best formulations to produce, regarding sensory
liking and adequacy of chemical parameters.
Acknowledgments

rcio de
The authors are grateful to De Marchi Indstria e Come
Frutas Ltda. for supplying the frozen papaya pulp, and to BeneoOrafti for supplying the fructans.
References

Fig. 4. Principal component analysis on sensory and chemical characteristics of the

papaya nectars (A e projection of the variables, B e projection of the samples). Legend:
S sugar, O oligofructose, I inulin; the percentages mean g/100 g.

considered as having high sensory liking according to dendograms

(Fig. 2A/C) and internal preference mappings (Fig. 2B/D). Moreover,
principal component analysis (Fig. 4) indicated that the formulation
with 6 g/100 g sugar and 6 g/100 g inulin was highly liked with
regard to all the sensory attributes, and for overall acceptability.
Since all formulations are in accordance with Brazilian legislation
regarding chemical parameters (item 3.2), formulations with 6 g/
100 g sugar and 6 g/100 g inulin or with 8 g/100 g sugar, 2 g/100 g
inulin and 2 g/100 g oligofructose can be considered to be the best
formulations to produce.

4. Conclusions
The interactions among sugar, oligofructose and inulin inuence
the sensory acceptability and chemical characteristics of the papaya
nectars. Increasing the sugar proportion and mixing sugar and
inulin raise the liking of avor and sweetness and the overall
acceptability of the papaya nectars. Addition of the three components, just like increasing the sugar proportion, increases the ash

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