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

Detalhes bibliográficos
Autor(a) principal: Bannwart,Gisele Cristina Maziero de Campos
Data de Publicação: 2008
Outros Autores: Bolini,Helena Maria André, Toledo,Maria Cecília de Figueiredo, Kohn,Ana Paula Contel, Cantanhede,Gisele Cristina
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000100016
Resumo: 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.
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spelling Evaluation of Brazilian light ketchups II: quantitative descriptive and physicochemical analysisketchuplightsweetenersQDAphysicochemical characteristicsSamples 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2008-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000100016Food Science and Technology v.28 n.1 2008reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612008000100016info:eu-repo/semantics/openAccessBannwart,Gisele Cristina Maziero de CamposBolini,Helena Maria AndréToledo,Maria Cecília de FigueiredoKohn,Ana Paula ContelCantanhede,Gisele Cristinaeng2008-04-28T00:00:00Zoai:scielo:S0101-20612008000100016Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2008-04-28T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Evaluation of Brazilian light ketchups II: quantitative descriptive and physicochemical analysis
title Evaluation of Brazilian light ketchups II: quantitative descriptive and physicochemical analysis
spellingShingle Evaluation of Brazilian light ketchups II: quantitative descriptive and physicochemical analysis
Bannwart,Gisele Cristina Maziero de Campos
ketchup
light
sweeteners
QDA
physicochemical characteristics
title_short Evaluation of Brazilian light ketchups II: quantitative descriptive and physicochemical analysis
title_full Evaluation of Brazilian light ketchups II: quantitative descriptive and physicochemical analysis
title_fullStr Evaluation of Brazilian light ketchups II: quantitative descriptive and physicochemical analysis
title_full_unstemmed Evaluation of Brazilian light ketchups II: quantitative descriptive and physicochemical analysis
title_sort Evaluation of Brazilian light ketchups II: quantitative descriptive and physicochemical analysis
author Bannwart,Gisele Cristina Maziero de Campos
author_facet Bannwart,Gisele Cristina Maziero de Campos
Bolini,Helena Maria André
Toledo,Maria Cecília de Figueiredo
Kohn,Ana Paula Contel
Cantanhede,Gisele Cristina
author_role author
author2 Bolini,Helena Maria André
Toledo,Maria Cecília de Figueiredo
Kohn,Ana Paula Contel
Cantanhede,Gisele Cristina
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Bannwart,Gisele Cristina Maziero de Campos
Bolini,Helena Maria André
Toledo,Maria Cecília de Figueiredo
Kohn,Ana Paula Contel
Cantanhede,Gisele Cristina
dc.subject.por.fl_str_mv ketchup
light
sweeteners
QDA
physicochemical characteristics
topic ketchup
light
sweeteners
QDA
physicochemical characteristics
description 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.
publishDate 2008
dc.date.none.fl_str_mv 2008-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000100016
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000100016
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612008000100016
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.28 n.1 2008
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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