期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2005
卷号：23
期号：01
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：The objective of this work was to evaluate the sensorial acceptance of tomato in
syrup, elaborated with tomatoes (Lycopersicon escullentum Mill) Italian type, cultivar
Andrea. The in natura fruit was analyzed chemically and the tomato in syrup submitted
to the analyses of quality control, vitamin C and total and reducing sugars. The
sensorial acceptance of the tomato in syrup was evaluated and the purchase intention
by means of a group with 50 judges, being used structured hedonic scale. The tomato
in syrup presented pH and balance acidity that guarantee good safety with relationship
to the microorganisms development and it preserved the vitamin C content without
committing the nutritional value of the product. The tomato in syrup obtained averages
close to 8.0 in the test of sensorial acceptance, and 77.6% of the judges possibly or
certainly would buy the product case they found in the market.
