AVALIAÇÃO DE CATCHUP LIGHT BRASILEIROS I: CARACTERÍSTICAS TEMPO-INTENSIDADE E ACEITAÇÃO POR CONSUMIDORES | Zendy

Gisele Cristina Maziero de Campos Bannwart | Zendy; Helena María André Bolini | Zendy; Priscila Becker Siqueira | Zendy; Carlos Alexandre Koguishi de Brito | Zendy; Tatiana Fontes Pio | Zendy; Maria Cecília de Figueiredo Toledo | Zendy

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AVALIAÇÃO DE CATCHUP LIGHT BRASILEIROS I: CARACTERÍSTICAS TEMPO-INTENSIDADE E ACEITAÇÃO POR CONSUMIDORES

Author(s) -

Gisele Cristina Maziero de Campos Bannwart,

Helena María André Bolini,

Priscila Becker Siqueira,

Carlos Alexandre Koguishi de Brito,

Tatiana Fontes Pio,

Maria Cecília de Figueiredo Toledo

Publication year - 2006

Publication title -

boletim do centro de pesquisa de processamento de alimentos

Language(s) - English

Resource type - Journals

eISSN - 1983-9774

pISSN - 0102-0323

DOI - 10.5380/cep.v24i2.7501

Subject(s) - mathematics

In the present study samples of ketchup available on the Brazilian market (one traditional and three light versions) were evaluated for their sensory profile and consumer acceptance. The methodology used were the Time-Intensity (T-I) analysis and acceptance tests regarding appearance, flavor, aroma, texture and overall impression. Buying attitude and sweetness perception (‘just-right” test) were also evaluated. The results of both T-I and acceptance tests showed that, among the light ketchups evaluated in this study, that sweetened with aspartame showed the highest sweetness equivalency and the most similar sensory profile compared to the one sweetened with sucrose. These results indicate that this sweetener, from the evaluated ones, is the most appropriate substitute for sucrose in this application. This was confirmed by the buying attitude and ‘just-right’ tests.

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