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Type: Artigo de periódico
Title: Evaluation of Brazilian light ketchups II: quantitative descriptive and physicochemical analysis
Author: Bannwart, GCMD
Bolini, HMA
Toledo, MCD
Kohn, APC
Cantanhede, GC
Abstract: 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.
Subject: ketchup
physicochemical characteristics
Country: Brasil
Editor: Soc Brasileira Ciencia Tecnologia Alimentos
Citation: Ciencia E Tecnologia De Alimentos. Soc Brasileira Ciencia Tecnologia Alimentos, v. 28, n. 1, n. 107, n. 115, 2008.
Rights: aberto
Date Issue: 2008
Appears in Collections:Unicamp - Artigos e Outros Documentos

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