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 |
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| Autores principales: | , , , , |
| Materias: | |
| Acceso en línea: | https://bdigital.uncu.edu.ar/fichas.php?idobjeto=1918 |
| 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.
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