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

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dc.creatorGisele Cristina Maziero de Campos BANNWART
dc.creatorHelena Maria André BOLINI
dc.creatorMaria Cecília de Figueiredo TOLEDO
dc.creatorAna Paula Contel KOHN
dc.creatorGisele Cristina CANTANHEDE
dc.date2008
dc.date.accessioned2026-07-07T04:19:11Z
dc.descriptionSamples 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.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940086016
dc.identifier.urihttp://hdl.handle.net/123456789/457675
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.1 Vol.28
dc.subjectAgrociencias
dc.titleEvaluation of Brazilian light ketchups II: quantitative descriptive and physicochemical analysis
dc.typeartículo científico

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