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Brazilian Journal of Food Technology

On-line version ISSN 1981-6723

Abstract

MELO, Jair Martins Maria Cavalcante et al. Microbiological aspects and nutritional information of organic tomato sauce from family farming. Braz. J. Food Technol. [online]. 2012, vol.15, n.spe, pp.18-22.  Epub Nov 22, 2012. ISSN 1981-6723.  https://doi.org/10.1590/S1981-67232012005000032.

The organic production systems have been raising on cultivated area, producers number and market. However, technical and scientific information about raw and processed material undergoing to organic production system is scarce. Tomato (Lycopersicum esculentum Mill.) plays an important role for organic producers around the world due to its high profits and market acceptance. The aim of this study was to prepare an organic tomato sauce made from the knowledge of familiar farmers and to assess its microbiological quality and nutritional information. The studied product presented 93.45% of moisture, 0.89% of protein, 0.13% of lipids, 1.5% of ash and 4.03% of total carbohydrates contents. The products showed a satisfactory sanitary condition according to ANVISA and calorific value lower than the commercial sauces available in the market. The processed products were adequately labeled and sold at the agro-ecological fairs in Rio de Janeiro city, adding value to organic products generating incomes to small farmers.

Keywords : Tomato; Sauce; Organic foods; Quality; Small farmers.

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