Resumen

ECHARRYS, Krys J.  y  RAMIREZ M.**, Alejandra O.. Evaluación física y química de siete pastas de tomate para la obtención de salsa tipo ketchup. Agronomía Trop. [online]. 2002, vol.52, n.3, pp.363-374. ISSN 0002-192X.

Summary The objective of the investigation was to evaluate physical and chemical quality for the production of ketchup sauce of seven tomato, Lycopersicon esculentum L., pastes, two from Heinz enterprise (cultivars Brigade and H8893), two imported (S-23 from Portugal and Agrozzi from Chile) and three produced by Heinz enterprise thru the process of mixing and controlling the contens of soluble solids (SS) HB-21 ºB, HB-23 ºB and HB-25 ºB. A physical sensorial evaluation was included in the study. The methodology consisted in measuring the parameters: SS, Hunter color and Agtron color, presence of black particles, acidity, salt content and consistency measured with the consistency Quantifier. Results of the study showed that ketchups manufactured with H8893, as well as paste S-23 from Portugal and mixture of HB-23 ºB provide good consistency (11.47, 12.45 and 12.30 cm/10 s respectively) to the final product, according to Heinz standards of 10 to 12.5 cm/10 s, with a consumption (yield) of 1.850 kg of paste per each ketchup lot, less then 1991 kg of paste per each ketchup lot set by the enterprise. However, H8893 paste presented color problems, mainly due to fruit alterations suchs as "black top", caused by excess field humidity, known as apical rotting. Imported pastes provided better final product color than national pastes, supported by the sensorial evaluation of ketchup colors. S-23, Brigade and HB-23 ºB pastes, were considered as potential sources for making ketchup style sauces since they provide products that satisfy most of the standards, in terms of acidity, pH, ºBRIX, salt content, presence of black particles and yield, besides satisfying consumer expectations regarding color, flavor and consistency

Palabras clave : Lycopersicon esculentum L.;; tomato paste; ketchup; ketchup characterization.