Evaluation of Brazilian light ketchups II: quantitative descriptive and physicochemical analysis
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Outros Autores: | , , , |
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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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 |
_version_ |
1752126313918889984 |