EVALUATION OF BRAZILIAN LIGHT CATCHUPS I: TIME-INTENSITY AND CONSUMER ACCEPTANCE STUDIES

Abstract

In the present study samples of ketchup available on the Brazilian market (one traditional and three light versions) were evaluated for their sensory profile and consumer acceptance. The methodology used were the Time-Intensity (T-I) analysis and acceptance tests regarding appearance, flavor, aroma, texture and overall impression. Buying attitude and sweetness perception (‘just-right” test) were also evaluated. The results of  both T-I and acceptance tests showed that, among the light ketchups evaluated in this study, that sweetened with aspartame showed the highest sweetness equivalency and the most similar sensory profile compared to the one sweetened with sucrose. These results indicate that this sweetener, from the evaluated ones, is the most appropriate substitute for sucrose in this application.  This was confirmed by the buying attitude and ‘just-right’ tests.