EFFECTS OF BRINING AND INCORPORATING PAPAYA ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF LOW SODIUM CARAMBOLA (Averrhoa carambola L.) HOT SAUCES

The objectives of the study were to utilize carambola (Averrhoa carambola L.) in hot sauces and to investigate the effects of brining (0, 5, 10, 15% NaCl) of fruits and incorporation of papaya (20 or 50% wt/wt) on physicochemical and sensory characteristics. Fruit purees with spices and herbs were heat processed at 85–90 C for 15 min and hot-filled in bottles. From focus group evaluations, a hot sauce was formulated from fruits brined in 5% NaCl incorporating 20% brined papaya. This hot sauce had an overall acceptability of liked moderately to very much and was not different (P > 0.05) in all sensory attributes from a commercial papaya hot sauce. Physicochemical characteristics were color notations of “L” 44.1, “chroma” 20.6 and “hue” h° 92.3, total titratable acidity 0.10 g 100 g−1 citric acid, consistency 15 cm 30 sec−1, pH 3.69, total soluble solids of 10.42 °Brix. The sodium content was low of 20.1 mg 50 ml−1 and microbial counts were less than <30 CFU ml−1. If available on the market, most panelists (95%) would purchase the carambola hot sauce.