Sensory and organoleptic assessment from the byproducts of mamoncillo or quenepa Melicoccus bijugatus Jacq: Alternative food processing and morpho-physiological characterization of the fruit

Abstract

This research aims to analyze the morpho-physiological characteristics of ripe fruit and assess the feasibility and acceptability of agro-industrial byproducts derived from mamoncillo or quenepa (Melicoccus bijugatus Jacq) fruit. In addition to this, it was considered to be the optimal harvest point, which begins at 69% of the Maturity Index. In addition, evaluations of the chemical and morphological characteristics were carried out. To gather analytical scales and calibrator data, the two ripeness phases were analyzed and compared, using the maturity index to establish the optimal harvest point. Ripe fruits have increased shell, juice, pulp, seed, length, width, and thickness than unripe fruits, with 69% maturity being best. Further, it is possible to use the pulp of Melicoccus bijugatus to make syrup jam, or jelly among other things. For this reason, the hedonic test was conducted with panelists who had not received any prior training in order to ascertain the level of acceptance of these innovative products. The analyses showed that the highest rank given through the panelists by the hedonic test and ranks of taste was “P2 Pattern-2” with an X = 55.5 (Rank) which is a substitute pattern “Lychee in syrup”, the second-highest was X = 52 which is “T-1 Treatment i.e. Melicoccus bijugatus Jelly’” followed by “T-2 Treatment i.e. M. bijugatus in syrup” with X = 51 Rank. According to the findings of the statistical analysis, the various agro-industrial byproducts derived from Melicoccus bijugatus were positively received.