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Physico-chemical analyses, sensory evaluation and potential of minimal processing of pejibaye (Bactris gasipaes) compared to mascarenes palms

Joas J., Le Blanc M., Beaumont C., Michels T.. 2010. Journal of Food Quality, 33 : p. 216-229.

A palm species native of South America, pejibaye (Bactris gasipaes), was recently introduced in Reunion Island in an attempt to diversify its agriculture. Morphological analyses highlighted the agronomic advantages of pejibaye including a high weight-to-harvest-date ratio compared to three mascarenes palm species. Sensory analyses by a trained panel allowed the elaboration of sensory profiles of the four palms tested. Ranking test done by 120 consumers revealed that pejibaye was preferred to the Mascarenes palms at the 5% level of significance and triangle test showed that Acanthophoenix rubra (red palm), the most cultivated species for the local market, was significantly different from pejibaje at the 1% level. Phenolic profiles revealed that pejibaye differed from the other species by a peak absorbing at 272 nm and weak polyphenol oxidase activities. As no browning reaction was observed in fresh cut pejibaye, this palm could be used for minimal processing (local and export market). (Résumé d'auteur)

Mots-clés : composition chimique; anatomie végétale; technologie alimentaire; araceae; diversification; comportement du consommateur; expérimentation; propriété physicochimique; composé phénolique; coeur de palmier; analyse organoleptique; bactris gasipaes; madagascar; réunion; dictyosperma album; acanthophoenix crinita; acanthophoenix rubra

Thématique : Composition des produits alimentaires; Traitement et conservation des produits alimentaires; Economie de la consommation; Anatomie et morphologie des plantes; Physiologie et biochimie végétales

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