RESEARCH OF QUALITY AND COMPETITIVENESS OF TOMATO JUICES

Oleksandra Babii, Tetiiana Bozhko, Raisa Donchevska, Svitlana Vezhlivtseva

Abstract


The paper considers the results of the complex quality estimation and competitiveness determination of tomato juices of different producers, exported in European countries.

The complex estimation of tomato juices quality was realized according to the results of studying organoleptic (color, taste, smell, consistence) and physical-chemical (content of dry substances, β-carotene, flesh, mass share of titrated acids) parameters of 4 samples. According to the results of the complex qualimetric estimation, the highest value of the integral quality parameter was reached by tomato juice of ТМ «Galiciа» (Ukraine) (0,86). The lowest value of this parameter was established for experimental samples of tomato juices of ТМ «Rich» (Ukraine) (0,65) and ТМ «Sandora» (Ukraine) (0,61). The lower value of the integral quality parameter was inherent to juice of TM «Sadochok» (Ukraine) (0,40), explained, first of all, by insufficiently saturated and homogenous red color with inclusions, watery and liquid consistence, content of side admixtures, signs of stratification.

The competitiveness of tomato juices was estimated, taking into account functional, esthetical and economic quality parameters. The basic commodity was determined as tomato juice of ТМ «Galiciа» by the results of the complex quality estimation. According to the obtained results, tomato juice of ТМ «Rich» was found competitive by the ratio of functional, esthetical and economic parameters (1,19) that is conditioned by high esthetical and functional indices and also moderate price of realization. The relatively high (but less one unit) competitiveness level was inherent to juice of ТМ «Sandora» (0,97) by the expanse of a high realization price at rather high esthetical and functional indices. It has been determined, that juice of ТМ «Sadochok» is least competitive because of worst esthetical indices, despite a low realization price.

Thus, the main factor that influences the competitiveness of juices is a “price-quality” ratio. The obtained research results of the tomato juices quality and the used methodology of their competitiveness estimation may be useful for retail representatives (categorical managers) for the effective realization of products under conditions of competitiveness.


Keywords


tomato juices; complex quality estimation; juice competitiveness; flesh content; β-carotene

Full Text:

PDF

References


Ghavipour, M., Saedisomeolia, A., Djalali, M., Sotoudeh, G., Eshraghyan, M. R., Moghadam, A. M., Wood, L. G. (2012). Tomato juice consumption reduces systemic inflammation in overweight and obese females. British Journal of Nutrition, 109 (11), 2031–2035. doi: https://doi.org/10.1017/s0007114512004278

Nicklas, T. A., O’Neil, C. E., Fulgoni III, V. L. (2015). Replacing 100 % Fruit Juice with Whole Fruit Results in a Trade Off of Nutrients in the Diets of Children. Current Nutrition & Food Science, 11 (4), 267–273. doi: https://doi.org/10.2174/1573401311666150618192703

Nicklas, T., O’Neil, C., Fulgoni III, V. (2015). Consumption of 100 % Fruit Juice is Associated with Better Nutrient Intake and Diet Quality but not with Weight Status in Children: NHANES 2007-2010. International Journal of Child Health and Nutrition, 4 (2), 112–121. doi: https://doi.org/10.6000/1929-4247.2015.04.02.7

Ghavipour, M., Sotoudeh, G., Ghorbani, M. (2015). Tomato juice consumption improves blood antioxidative biomarkers in overweight and obese females. Clinical Nutrition, 34 (5), 805–809. doi: https://doi.org/10.1016/j.clnu.2014.10.012

Li, Y.-F., Chang, Y.-Y., Huang, H.-C., Wu, Y.-C., Yang, M.-D., Chao, P.-M. (2015). Tomato juice supplementation in young women reduces inflammatory adipokine levels independently of body fat reduction. Nutrition, 31 (5), 691–696. doi: https://doi.org/10.1016/j.nut.2014.11.008

Bhardwaj, R. L., Nandal, U., Pal, A., Jain, S. (2014). Bioactive compounds and medicinal properties of fruit juices. Fruits, 69 (5), 391–412. doi: https://doi.org/10.1051/fruits/2014027

Peluso, I., Villano, D., Roberts, S., Cesqui, E., Raguzzini, A., Borges, G. et. a. (2014). Consumption of Mixed Fruit-juice Drink and Vitamin C Reduces Postprandial Stress Induced by a High Fat Meal in Healthy Overweight Subjects. Current Pharmaceutical Design, 20 (6), 1020–1024. doi: https://doi.org/10.2174/138161282006140220144802

Rodríguez-Roque, M. J., Rojas-Graü, M. A., Elez-Martínez, P., Martín-Belloso, O. (2014). In vitro bioaccessibility of health-related compounds as affected by the formulation of fruit juice- and milk-based beverages. Food Research International, 62, 771–778. doi: https://doi.org/10.1016/j.foodres.2014.04.037

Zheng, J., Zhou, Y., Li, S., Zhang, P., Zhou, T., Xu, D.-P., Li, H.-B. (2017). Effects and Mechanisms of Fruit and Vegetable Juices on Cardiovascular Diseases. International Journal of Molecular Sciences, 18 (3), 555. doi: https://doi.org/10.3390/ijms18030555

Ukraina vviyshla v desiatku eksporteriv sokiv do YeS. Available at: https://agro.guide/ukraina-vviishla-v-desiatku-eksporteriv-sokiv-do-ies-2528/?fbclid=IwAR2G95yyoIeTDDuQ7mR5agPF9do_xLGy7ZSumGNONW5xzLNZJC8u8m70Ke4

Bule, M. V., Singhal, R. S. (2009). Use of carrot juice and tomato juice as natural precursors for enhanced production of ubiquinone-10 by Pseudomonas diminuta NCIM 2865. Food Chemistry, 116 (1), 302–305. doi: https://doi.org/10.1016/j.foodchem.2009.02.050

Hirose, A., Terauchi, M., Tamura, M., Akiyoshi, M., Owa, Y., Kato, K., Kubota, T. (2015). Tomato juice intake increases resting energy expenditure and improves hypertriglyceridemia in middle-aged women: an open-label, single-arm study. Nutrition Journal, 14 (1). doi: https://doi.org/10.1186/s12937-015-0021-4

Samaras, A., Tsarouhas, K., Paschalidis, E., Giamouzis, G., Triposkiadis, F., Tsitsimpikou, C. et. al. (2014). Effect of a special carbohydrate–protein bar and tomato juice supplementation on oxidative stress markers and vascular endothelial dynamics in ultra-marathon runners. Food and Chemical Toxicology, 69, 231–236. doi: https://doi.org/10.1016/j.fct.2014.03.029

Sydorenko, O. V. (2005). Metodolohichni ta prykladni aspekty otsiniuvannia yakosti ta konkurentospromozhnosti tovariv. Standartyzatsiya. Sertyfikatsiya. Yakist, 1, 63–67.

GOST 28562-90. Produkty pererabotki plodov i ovoshchei. Refraktometricheskiy metod opredeleniya rastvorimykh sukhikh veshchestv (1990). Moscow: Izd-vo standartov, 15.

GOST 25555.0. Produkty pererabotki plodov i ovoshchei. Metody opredeleniya titruemoi kislotnosti (1983). Moscow: Yzd-vo standartov, 4.

DSTU 7001:2009. Produkty pereroblennia fruktiv ta ovochiv. Metod vyznachennia vmistu miakoti (2009). Kyiv: Derzhspozhyvstandart Ukrainy, 2–5.

DSTU 4305:2004. Frukty, ovochi ta produkty ih pereroblennia. Metod vyznachannia vmistu karotynu (2005). Kyiv: Derzhspozhyvstandart Ukrainy, 10.




DOI: http://dx.doi.org/10.21303/2504-5695.2019.00896

Refbacks

  • There are currently no refbacks.




Copyright (c) 2019 Oleksandra Babii, Tetiiana Bozhko, Raisa Donchevska, Svitlana Vezhlivtseva

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)