Development and Sensory Evaluation of Mango Fruit-Based Dipping Sauce

Abstract

The objective of this research was to develop and evaluate a mango-based dipping sauce using blending techniques. This study was motivated by the need for innovative fruit-based culinary products that could enhance the current variety of dipping sauces. Mango was selected as the primary ingredient due to its local availability and potential to impact the food industry significantly. Its distinctive flavour, aroma, and texture were expected to produce a high-quality sauce.

The research employed an experimental methodology, which included ingredient preparation, mango fermentation, blending using a food processor, and sensory evaluation. Trained experts and informants conducted sensory assessments to evaluate the sauce’s flavour, aroma, colour, and texture. The blending process was used to create a smooth texture and balanced taste.

The results revealed that the mango-based dipping sauce paired best with chicken breast, offering a balanced taste profile of sweetness, sourness, saltiness, and umami. However, the sauce was less compatible with sirloin beef and fish, where its dominant sweet and sour notes required further refinement to blend well with these proteins. Additionally, the mango aroma was weakened by the fermentation process, resulting in a more pronounced sour scent.

This mango-based dipping sauce has the potential to be a unique product, especially when paired with chicken. However, adjustments to the aroma and flavour are needed to improve its compatibility with other dishes. This study contributes to the development of fruit-based gourmet products through the use of blending techniques.