Caracterização e aceitabilidade de tomate seco

• Autor(a) principal: Munhoz, Cláudia Leite
• Data de Publicação: 2011
• Outros Autores: Umebara, Tiemi, Branco, Ivanise Guilherme [UNESP], Sanginez-Argandoña, Eliana Janet
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: https://periodicos.utfpr.edu.br/rbta/article/view/539; http://hdl.handle.net/11449/126821
• topic: Lycopersicon esculentum Mill; Sensorial analysis; Dry tomato; Vitamin C; Carotenoid; Lycopersicum esculentum Mill; Análise sensorial; Tomate seco; Vitamina C; Carotenóides

In this work evaluated the content of vitamin C and total carotenoid in tomatoes fresh and dehydrated for conserve, with posterior immersion in sauce, verifying its sensorial acceptability. Dehydration was performed in dryer with airflow at 70 °C to obtain a product with final moisture of 45%. Determinations were carried out ascorbic acid, soluble solids, acidity, sugars and carotenoid before and after the dehydration process. The dehydrated tomatoes had been immersed in three types of sauces (pepper sauce, oregano with parrot leaves sauce and garlic sauce) per 25 days. After this period, the dry tomatoes in conserve had been submitted to the sensorial analysis in the pate form, applying themselves preference test. The results had been showed that retention of vitamin C and total carotenoid in the dehydrated product showed retention of 14.0% and 44.3%, respectively, in tomatoes after the dehydration process. Among the formulation of canned t