Secagem de tomate (Lycopersicon esculentum Mill) para conserva : estudo de parametros com base na qualidade final

AUTOR(ES)
DATA DE PUBLICAÇÃO

2000

RESUMO

Preserves made from dried tomatoes has presented increasing acceptance in the Brazilian cookery, mainly, as ingredient of sauces, pizzas and also as snack foods. A research was developed for studying the influence of some parameters on the drying process efficiency and on the product final quality. It was used tomato from two varieties: an industrial variety (Rio Grande) and a salad variety (Debora Plus). Each variety was analysed by total and soluble (OBrix)solid contents and total acidity. Sixteen treatments were performed by changing the following parameters: variety; fruit geometry (pieces of 1/2 and %); final moisture content (25 and 35%) and the presence of seeds in the pieces. The drying process was conductet at 60°C temperature. The resulting products were submitted to aftective sensorial test of tasting, appearance and global characteristics by a team of fitting room, constituted by 35 potential consumers of dried tomato preserves. Instrumental measures of color and texture were also done. Experimental drying kinetics at 60 and 70°C temperatures for both varieties were built, considering also the previous parameters, except the final moisture content. The results of the drying process showed that the treatment described as "1/4 without seeds pieces" presented the smallest drying time for the two varieties. Also, the presence of seeds in the pieces reduced the effect of increasing the air temperature on the drying efficency. The results of the texture measurements showed that the sample chewness was affected by the variety and the presence of seeds. The variety Debora Plus presented the highest hardness. By analysing the results of the consumers acceptance and purchase intention tests, it was observed that the consumers preferred dried tomatoes at 35% than those at 25% moisture content. Also, consumer showed better acceptance to dried tomato from the Rio Grande industrial variety than the Debora Plus variety. On the other hand, the presence of seeds in the pieces of the dried fruit did not reveal influence on the consumer s preference

ASSUNTO(S)

tomate - qualidade tomate - secagem

ACESSO AO ARTIGO

Documentos Relacionados