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. Texture attributes of sabila cubes before and after their incorporation to fruit
juice.
The texture attributes were determined using a Texture Analizer TA.TX2? (Texture
Technologies Corp., Scarsdale). Sabila cubes placed into a cylinder, before and after
their incorporation to the fruit juices, were compressed with a probe, 1cm dia., 50%
and the crosshead speed was 2 mm.s -1 . There were used twenty-five samples.
c. Sensory analysis.
The sensory quality of sabila cubes was evaluated by visual examination and finger
touching using an intensity scale method. Samples for sensory evaluation were
obtained from fruit juices previously prepared. A panel of twenty people was trained.
The sabila was cut into cubic samples (? 1 cm 3 ) and placed on a plastic glass with a
random number.
d. Suspension stability of sabila cubes incorporated to fruit juices (with and
without CMC).
It was evaluated with fruit juices with and without CMC. The samples were stored in
graduated cylinders at room temperature by 24 hours. It was expressed as percentage
of sediment material.
RESULTS AND DISCUSION
a. Integrity of sabila cubes.
A pretreatment of the cubes with calcium chloride provided major fimness.
b. Texture attributes of sabila cubes before and after their incorporation to fruit
juice.
The correlation between the addition of sabila cubes before and after the addition of
CMC to the fruit juices didn´t show a significant difference (p? 0.05) between
treatments. But it was observed that the sabila cubes added before the CMC to the fruit
juices produced a viscous mixture.
c. Sensory analysis.
Our results showed that the sabila cubes with pretreatment were prefer by consumers.