Caracterização química e funcional de tomates "Sweet Grape" e Italiano submetidos à desidratação osmótica e adiabática

Loro, Ana Carolina

doi:10.11606/d.64.2015.tde-06102015-113722

Cited by 2 publications

(5 citation statements)

References 47 publications

(52 reference statements)

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“…The results of laboratory analyses showed that Sweet Grape kept the nutritional quality when the dehydration process was carried out, as it maintained the components of interest (antioxidants) and the high percentage of retention of these at the end of the processing (Loro, ). However, the product needs to be accepted by consumers and the sensory analysis allows to determine this acceptability.…”

Section: Methodsmentioning

confidence: 99%

“…Because tomato is highly perishable, new dehydration techniques are being developed to reduce waste from tomato commercialization, using the fruit in natura as raw material (Abreu et al, ). This process is little studied for the Sweet Grape variety; thus, Loro () conducted an experiment to test new dehydration techniques for this variety and performed a sensory analysis to understand its acceptance by consumers.…”

Section: Introductionmentioning

confidence: 99%

“…In this work, the problem is to compare the taste acceptance of two varieties of dehydrated tomato, Italian and Sweet Grape, evaluated in an experiment with untrained judges and ordinal categorized response (hedonic scale). The processing consisted to osmotic dehydration in solution, followed by drying under adiabatic convective dryer (for more details see Correia, Loro, Zanatta, Spoto, & Vieira, ; Loro, ). This paper aimed to propose an alternative data analysis to sensory evaluation surveys that allows to fit the original response variable, while including random effects, which allows the researcher to correlate the responses of the same judge.…”

Section: Introductionmentioning

confidence: 99%

“…Grape variety; thus, Loro (2015) conducted an experiment to test new dehydration techniques for this variety and performed a sensory analysis to understand its acceptance by consumers.…”

mentioning

confidence: 99%

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Sensory evaluation of dehydrated tomatoes using the proportional odds mixed model

Fatoretto

Lara

Loro

et al. 2018

J Food Process Preserv

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In order to identify products acceptance and commercialization, researchers performed sensory evaluation. The responses to these studies are ordinal categorical variables, thus, they are normally based on a hedonic scale. Generally, in sensory experiments, each judge evaluate several products and the answers given by the same judge can be classed as repeated measures. In this paper, we propose an alternative statistical analysis to consider the natural ordering and repeated measures simultaneously using proportional odds mixed models. Such models were proposed to compare the taste acceptance of two varieties of tomato, Italian and Sweet Grape, after the osmotic dehydration process. The experiment was designed in the way that each judge, randomly selected and evaluated each variety once. The results showed that the Sweet Grape presented better acceptance than Italian variety. This model allowed the predictions and estimations probabilities to be calculated for each of the response categories according to each variety. Practical applications Tomate is a product highly perishable and new dehydration techniques are being developed and needs to have good accepted by consumers. In this paper, we proposed an alternative statistical model to compare the taste acceptance of two varieties of dehydrated tomato, Italian and Sweet Grape. The model presented can be used in different sensorial evaluations and can help researchers to analyze ordinal categorical data, focusing on how to identify and account for specific issues arising from experimental design (such as correlated observations). The results showed that the Italian tomato was 6.89 times more likely to be classified with lower scores at hedonic scale compared to Sweet Grape tomato regardless of sex. The Sweet Grape variety has a probability of 44% (32%; 57%) of receiving score 9 and for Italian variety this happens with a probability equal of 10% (5%; 19%). In addition, the results showed no significant correlation between responses from the same judge.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Grape variety; thus, Loro (2015) conducted an experiment to test new dehydration techniques for this variety and performed a sensory analysis to understand its acceptance by consumers.…”

mentioning

confidence: 99%

See 2 more Smart Citations

Sensory evaluation of dehydrated tomatoes using the proportional odds mixed model

Fatoretto

Lara

Loro

et al. 2018

J Food Process Preserv

Self Cite

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show abstract

“…Nas condições avaliadas, a média do conteúdo de umidade das amostras foi de 94,74%, resultado similar aos reportados por Vieira et al (2014) que avaliaram a composição centesimal de tomates cereja obtidos em Goiás. Loro (2015) e Jorge et al (2017) relataram umidade de 92,03% e 91,48% em variedades de tomates cereja variedade Sweet grape e em amostras orgânicas obtidas em São Paulo e no Rio de Janeiro, respectivamente. Os tomates avaliados possuem conteúdo superior a 40%, podendo ser classificados como alimentos de alta umidade de acordo com as citações de Melo Filho e Vasconcelos (2016).…”

Section: Análises Físico-químicasunclassified

Análise físico-química e microbiológica de tomates cereja (Solanum lycopersicum var. cesariforme) comercializados em empórios de Manaus-AM

Dantas

Maia

Moreno

et al. 2021

RSD

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A produção e o consumo de tomate cereja (Solanum lycopersicum var. cesariforme) vêm crescendo devido as suas propriedades nutricionais e potencial gastronômico. Entretanto, há poucos dados reportando as características intrínsecas e a qualidade sanitária de tomates cereja comercializados em estados da região Norte do Brasil. O objetivo deste trabalho foi avaliar as propriedades físico-químicas e a qualidade microbiológica de tomates cereja comercializados em empórios da cidade de Manaus-AM. Um quantitativo de 10 amostras de tomate cereja foi adquirido em empórios das Zonas Oeste (ZO) e Centro Sul (ZCS) de Manaus. Esses frutos foram avaliados quanto as suas propriedades físico-químicas (umidade, pH, sólidos solúveis totais expressos em ºBrix, acidez titulável expressa em ácido cítrico e ratio) e qualidade microbiológica (contagens de bolores e leveduras, Escherichia coli e avaliação da presença de Salmonella sp.) A média do teor de umidade foi de 94,74% e pH variou de 5,44 (ZO4) a 4,87 (ZCS1). O conteúdo significativo de sólidos solúveis totais (7,60 °Brix) foi verificado na amostra ZCS. A acidez em ácido cítrico foi, em média, de 0,39%. Os valores de ratio variaram de 26,67 (ZO4) a 8,28 (ZO1). Na avaliação da qualidade sanitária, foram verificadas contagens 2x102 UFC/g a 5 x 103 UFC/g para bolores e leveduras, mas não foi observada contaminação por E. coli e Salmonella sp. Os tomates cereja comercializados na cidade de Manaus podem ser fontes de fungos produtores de toxinas e, portanto, a qualidade microbiológica desses frutos deve ser monitorada para evitar danos à saúde do consumidor.

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Caracterização química e funcional de tomates "Sweet Grape" e Italiano submetidos à desidratação osmótica e adiabática

Cited by 2 publications

References 47 publications

Sensory evaluation of dehydrated tomatoes using the proportional odds mixed model

Sensory evaluation of dehydrated tomatoes using the proportional odds mixed model

Análise físico-química e microbiológica de tomates cereja (Solanum lycopersicum var. cesariforme) comercializados em empórios de Manaus-AM

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