A carregar...
Publicação
Estudo da implicação da formulação e do processo tecnológico nas características de Ketchup
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 1.33 MB | Adobe PDF |
Autores
Orientador(es)
Resumo(s)
O tomate é um fruto muito perecível e, por esse motivo, apresenta um tempo de vida útil muito reduzido. Sendo a sua produção anual, torna-se fundamental recorrer ao processamento deste fruto para garantir o seu consumo durante todo o ano. O ketchup é um dos produtos resultantes deste processamento e é o foco do presente trabalho. Este trabalho, realizado na empresa Sugal-Group, teve como objetivo estudar o impacto do processamento tecnológico nas características físico-químicas e sensoriais do ketchup e estudar sensorialmente as características organoléticas do produto. De modo a cumprir o primeiro objetivo foram selecionadas 6 formulações de ketchup laboradas na unidade industrial, e foram analisados vários parâmetros físico-químicos (ºBrix, consistência, teor de cloretos, acidez e pH), na “cozinha industrial”, zona de preparação das formulações, e após o processamento tecnológico, no produto final. Das 6 formulações estudadas, foram selecionadas 3 para serem analisadas sensorialmente. Os resultados obtidos permitiram concluir que o processamento tecnológico altera as características do ketchup no parâmetro ºBrix, com um aumento dos seus valores (média de 2 unidades). Altera ainda o parâmetro consistência, com uma diminuição dos valores de Bostwick (com variações diferentes consoante as formulações), resultando num aumento desta no produto. Quanto aos parâmetros teor de cloretos, acidez e pH não houve alterações significativas causadas pelo processamento tecnológico. É de salientar que nas amostras selecionadas para análise sensorial pela empresa não foram percecionadas diferenças sensoriais pelos consumidores.
Tomato is a very perishable fruit and, for this reason, has a very short shelf life. As its production is annual, it is essential to resort to the processing of this fruit, to ensure its consumption throughout the year. Ketchup is one of the resulting products from this processing and will be the focus of this paper. This work, carried out at Sugal-Group, aimed to study the impact of technological processing on the physiochemical and sensory characteristics of ketchup. 6 ketchup formulations, produced in the industrial unit, were selected and several physical-chemical parameters (ºBrix, consistency, chloride content, acidity and pH) were analyzed in the "industrial kitchen", the formulations preparation area, and also, after the technological processing, in the final product. From the 6 formulations studied, 3 were selected to be analyzed sensorially. The obtained results allowed to conclude that the technological processing is able to change the characteristics of ketchup in the ºBrix parameter, with an increase in its values (average of 2 units). Also the consistency parameter changed, with a decrease in Bostwick values (with different variations according to the formulations), which resulted in an increase in product consistency. As for the chloride content, acidity and pH parameters, there were no significant changes caused by technological processing. It should be noted that in the samples selected for sensory analysis by the company, no sensory differences were perceived by the consumers.
Tomato is a very perishable fruit and, for this reason, has a very short shelf life. As its production is annual, it is essential to resort to the processing of this fruit, to ensure its consumption throughout the year. Ketchup is one of the resulting products from this processing and will be the focus of this paper. This work, carried out at Sugal-Group, aimed to study the impact of technological processing on the physiochemical and sensory characteristics of ketchup. 6 ketchup formulations, produced in the industrial unit, were selected and several physical-chemical parameters (ºBrix, consistency, chloride content, acidity and pH) were analyzed in the "industrial kitchen", the formulations preparation area, and also, after the technological processing, in the final product. From the 6 formulations studied, 3 were selected to be analyzed sensorially. The obtained results allowed to conclude that the technological processing is able to change the characteristics of ketchup in the ºBrix parameter, with an increase in its values (average of 2 units). Also the consistency parameter changed, with a decrease in Bostwick values (with different variations according to the formulations), which resulted in an increase in product consistency. As for the chloride content, acidity and pH parameters, there were no significant changes caused by technological processing. It should be noted that in the samples selected for sensory analysis by the company, no sensory differences were perceived by the consumers.
Descrição
Mestrado em Engenharia Alimentar. Universidade de Lisboa, Instituto Superior de Agronomia
Palavras-chave
tomate tratamento térmico formulações ºBrix consistência tomato heat treatment formulations consistency
Contexto Educativo
Citação
Moreira, A.B.C. Estudo da implicação da formulação e do processo tecnológico nas características de Ketchup. Lisboa: ISA-Universidade de Lisboa, 2022. Dissertação de Mestrado
Editora
Instituto Superior de Agronomia, Universidade de Lisboa