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56 .   Comparative study concerning the use of tomato juice added to food products of animal origin

Authors: Alexandra Oana Duică, Larisa Mărmăneanu, Giorgiana Ciortan, Sofia Pintilie, Ersilia Alexa, Ariana Velciov, Antoanela Cozma

Volume 26, Issue 4;
Pages: 363-367; 2020
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

In the food processing industry, tomato is a basic vegetable ingredient, widely used in many products such as juices, soups, sauces and ketchups. Increasing market demand for fast food products often served with many tomato sauces has encouraged tomato processing industry. A widely product used in all countries due to its nutritional, stimulating qualities is given by bolognese sauce. The purpose of this paper was to carry out a study on the nutritional and sensorial values for some varieties of Bolognese sauces commercialized in Timisoara supermarkets, compared with two tomato sauces: sauces with meat (mixture of beef and pork) and sauces with vegetables, prepared according to the own recipe. Bolognese sauce (Ragu) is a culinary dish dating back to the 18th century, originating in northern Italy, in the Bologna city, as it is also called. In Bologna, the sauce requires a thin beef fillet, combined with pancetta, butter, onion and carrot. The following parameters were highlighted: energy value, total fat content, carbohydrates, proteins, dietary fiber. Also, the sensory analysis of the two varieties of sauces experimentally obtained, was performed. Nutritional values of commercialized sauces, used in this study were taken from the labels mentioned by the companies producing of these assortments. The nutritional values of the experimentally obtained sauces were calculated using the nutritional values of each ingredient that is part of them, taken from the Frida fooddata.dk database. Due to its beneficial properties, giving many nutrients, Bolognese sauces are part of the class foods recommended to be consumed by people of all ages. In human nutrition, is required because it has a high relative nutritional and sensorial values, a pleasant taste and aroma

Keywords: tomato juice, varieties of Bolognese sauces, nutritional values

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