Evaluation of Brazilian light ketchups II: quantitative descriptive and physicochemical analysis

Food Science and Technology (Campinas)

Gisele Cristina Maziero De Campos Bannwart²  Helena Maria André Bolini¹  Maria Cecília De Figueiredo Toledo¹  Ana Paula Contel Kohn¹  Gisele Cristina Cantanhede¹ 

[1] ,State University of Campinas Faculty of Food Engineering Department of Food ScienceCampinas SP ,Brazil

关键词: ketchup;    light;    sweeteners;    QDA;    physicochemical characteristics;    catchup;    light;    edulcorantes;    ADQ;    físico-química;   

DOI  :  10.1590/S0101-20612008000100016

来源: SciELO

【 摘 要 】

Samples of ketchup available on the Brazilian market, one traditional (sweetened with sucrose) and three light versions (sweetened with aspartame, acesulfame-K and a blend of cyclamate, saccharin and stevia) were evaluated for their physicochemical characteristics and sensory profile (Quantitative Descriptive Analysis). Four main groups of attributes were generated: appearance, oral texture, aroma and flavor. The samples presented significant differences in all attributes, except for syneresis and overripe tomato flavor. The highest means for sweetener and bitter tastes and aftertastes were observed for the samples sweetened with acesulfame-K and the blend of sweeteners. Although different characteristics were observed among the products evaluated and, despite the differences in the formulations, the light ketchup sweetened with aspartame was the one that presented properties most similar to those of the traditional ketchup.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License