Evaluación sensorial de mermeladas de tomate de color no tradicional

New tomato cultivars of different color to red traditional are adapted in order to elaborate alternative products as jam. Acceptability by consumers of jam elaborated with tomato cv. Victoria FCA (yellow), Don Armando FCA (orange) and Santa Rosa FCA (red) were studied. Fruits were characteriz...

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Publicado en:Revista de la Facultad de Ciencias Agrarias
Autores principales: Bartucciotto, Carmelo, Bauzá, Marta Mónica, Herrera, María C., Mirábile, Mónica, Vignoni, Lucía
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Acceso en línea:https://bdigital.uncu.edu.ar/fichas.php?idobjeto=1918
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Sumario:New tomato cultivars of different color to red traditional are adapted in order to elaborate alternative products as jam. Acceptability by consumers of jam elaborated with tomato cv. Victoria FCA (yellow), Don Armando FCA (orange) and Santa Rosa FCA (red) were studied. Fruits were characterized according color, weight, titulable acidity, potential acidity and soluble solids. Jam was prepared in a experimental plant. It was aromatized with clove and the concentration final percentage of soluble solids was 67-69 %. Jam was evaluated by mean of a consumers panel with no structured scales considering general aspect, color, flavor and texture. It was observed differences on the evaluation according to panel age. Friedman test showed differences between the three products (a = 0,001), for all sensory characteristics. More than the 50 % of the judges considered the three varyings in the higher categories: I like very much and like, in a scale with five categories. Categorical data analysis of preference indicated that red variety was situated in the first place, followed by the orange and yellow variety. I could exist a consumer segment interested on sweat meat elaborated with yellow tomato, but in the specific case of jam, the product of traditional color had the best acceptability.