RESUMO A qualidade nutricional e sensorial favorece a aceitação do tomate no mundo todo. Realizou-se este estudo para avaliar a percepção de risco do resíduo agroquímico e sensorial do consumo de tomates. Desta forma, foram selecionados 12 kg de tomates de sistema orgânico (TO) e 12 kg de tomate convencional (TC), de igual maturação. Para análise das variáveis físicas e químicas aplicou-se o R versão 3.6.1. Para verificar associações entre os grupos empregou-se o teste de Mann-Whitney com valor de p<0,05. A avaliação sensorial envolveu 37 voluntários e considerou a média das respostas de cada questão sobre a percepção do tomate in natura. O TO apresentou cerca de 13% mais ácido ascórbico em relação ao TC, mas não houve diferença significativa entre si (p>0,05). O TO detectou valores maiores para pH, sólidos solúveis (ºBrix) e acidez titulável, mas não houve diferenças significativas ao TC. Detectou-se resíduos de clorfenapir abaixo do Valor da Ingestão Diária Aceitável (IDA) (0,03 mg/kg per capita), indicando baixo risco de toxicidade aguda. O clorfenapir proibido na Europa segue detectado no Brasil. São necessárias políticas públicas de incentivo à produção sustentável de alimentos. todo Realizouse Realizou se forma 1 (TO TC , (TC) maturação aplicouse aplicou 361 3 6 3.6.1 empregouse empregou MannWhitney Mann Whitney p005 p 0 05 p<0,05 natura 13 p>0,05. p>0,05 . (p>0,05) pH ºBrix (ºBrix titulável Detectouse Detectou IDA (IDA 0,03 003 03 (0,0 mgkg mg capita, capita capita) aguda Brasil alimentos (TC 36 3.6. p00 p<0,0 p>0,0 (p>0,05 0,0 00 (0, 3.6 p0 p<0, p>0, (p>0,0 0, (0 3. p<0 p>0 (p>0, ( p< p> (p>0 (p> (p

ABSTRACT The nutritional and sensory qualities of tomatoes favor their acceptance worldwide. This study was carried out to evaluate the risk perception of agrochemical and sensory residue in tomato consumption. Thus, 12 kg of organic tomatoes (OT) and 12 kg of conventional tomatoes (CT) at an equal maturation stage were selected. R version 3.6.1 was applied to the analysis of physical and chemical variables. The Mann-Whitney test with a value of p<0.05 was used to verify associations between the groups. The sensory evaluation involved 37 volunteers and considered the mean answers of each question about the perception of fresh tomatoes. The OT presented about 13% more ascorbic acid in relation to CT, but there was no significant difference between them (p>0.05). OT detected higher values for pH, soluble solids (ºBrix) and titratable acidity, but there were no significant differences between them (p>0.05). Chlorfenapir residues below the Acceptable Daily Intake (IDA) value (0.03 mg/kg per capita) were detected, indicating a low risk of acute toxicity. Chlorfenapir is banned in Europe, but remains detected in Brazil. Public policies are needed to encourage sustainable food production. worldwide consumption Thus 1 (OT CT (CT selected 361 3 6 3.6. variables MannWhitney Mann Whitney p005 p 0 05 p<0.0 groups 13 p>0.05. p>0.05 . (p>0.05) pH ºBrix (ºBrix acidity IDA (IDA 0.03 003 03 (0.0 mgkg mg capita toxicity Europe Brazil production 36 3.6 p00 p<0. p>0.0 (p>0.05 0.0 00 (0. 3. p0 p<0 p>0. (p>0.0 0. (0 p< p>0 (p>0. ( p> (p>0 (p> (p

Abstract Nutritionally enhanced pasta was developed by adding dried leaves of Pereskia aculeata Miller, known as ora-pro-nobis (OPN). The OPN are edible wild plants, underused and unknow plants. The incorporation of OPN dried leaves flour (OPN-F) into a regularly eaten food product, such as pasta, could be a healthy and low-cost strategy to improve nutrient intake and promote an exploration into a new fresh market food. The aim of this study was to develop a pasta product containing OPN-F, improving the protein, dietary fibre, calcium and iron intake and characterize its physico-chemical and sensorial aspects. The addition of OPN-F decreased the cooking loss and increased significantly the dietary fibre and ash content, as well as calcium and iron, as compared to conventional pasta. An alternative and healthy application of non-conventional edible vegetable proposed was greatly accepted (80.0%) by the potentials consumers.