AVALIAÇÃO FÍSICO-QUÍMICA DE DOCE ELABORADO COM TOMATE E MAÇÃ SEM ADIÇÃO DE AÇÚCAR

Abstract

The Midwest region has a strong tomato agriculture, where tomatoes are widely consumed. Current studies indicate that tomatoes are rich in carotenoids, which help prevent chronic diseases, among other benefits. Three formulations of apple and tomato jam without added sugar were analyzed, identified as F1, F2, and F3, using respectively 50% apple and 50% tomato, 75% apple and 25% tomato, and 25% apple and 75% tomato. Analyses were performed for moisture, ash, vitamin C, acidity, and phenolics. Formulation F3 showed better performance in coloration and also in the amount of lycopene, with 0.45 μg/g. The other formulations achieved desirable lycopene values, and superior results in phenolics. The vitamin C content found in formulation F2 was 41.09, in F1 it was 35.22, and in F3, which obtained a much lower result than the others, it corresponded to 23.48. It can be concluded that this work can evaluate each parameter of the formulations according to the industries' needs. pH and SST showed differences between formulations where formulation F1 had a higher result, formulation F3 reached a value of 1.89 and 46.89% of vitamin C (ascorbic acid), and moisture.