Extrato de tomate: características físico-químicas, microscópicas e de rotulagem

Abstract

Tomato is among the most consumed fruits worldwide, due to diversity of products produced, including juice, sauce, ketchup and tomato extract. The work has as objective analyze the physico-chemical characteristics, microscopic and labeling of tomato extracts. Seven brands of tomato extracts, totaling 21 samples, marketed at Itaqui, RS, were analyzed as to the levels of total soluble solids (TSS), pH, titratable total acidity (TTA), water activity (aw), moisture, ashes, chlorides, coloring, determination of foreign material and assessment of labeling in accordance with the legislation in force. All brands of tomato extract comply with the ruling labeling standards. Significant differences were found between samples for TSS, however, all samples presented levels higher than 6%, being in accordance with the legislation. The other physical-chemical parameters are similar to those found in the literature. In microscopic analysis, only the F brand was not compliant with the current legislation, presenting insect fragments above the tolerance limit.