ELABORA??O E ACEITA??O SENSORIAL DE DOCE DE TOMATE EM CALDA

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.