Effect of different thickeners on quality assurance and consumer preferences in tomato ketchup
Abstract views: 143 / PDF downloads: 78
https://doi.org/10.56093/ijas.v84i8.43141
Keywords:
Carboxy Methyl Cellulose thickener, Corn flour, Quality assurance, Tomato ketchup, Vegetable thickenerAbstract
The acceptability of tomato ketchup is dependent on desired mouth feel and acceptable sourness. The acceptable tomato ketchup can be developed with 2.75% corn flour, 7 and 10% of cooked pumpkin and bottle gourd and 0.4% CMC along with 1.5% acidity as acetic acid based on RSM. The vegetable based thickener of bottle gourd and pumpkin in manufacture of tomato ketchup yielded maximum serum separation of 2.2-3.0 ml while negligible serum separation was obtained in tomato ketchup with corn flour and CMC stabilizer. Tomato ketchup with vegetable based thickener of bottle gourd and pumpkin contained maximum (40.17- 57.08 and 41.75-51.79 mg/100g) ascorbic acid, respectively among all the formulations.
Downloads
References
Ghoshal G, Basu S and Shivhare U S. 2009. Effect of hydrocolloids on rheological, physico-chemical and sensory properties of carrot-tomato blended sauce. Journal of Food Science and Technology 46(3): 20206.
Lawless H T and Haymann H. 1998. Consumer field tests and questionnaire design. (In) Sensory Evaluation of Food, pp 480–518.Chapman and Hall, NY. DOI: https://doi.org/10.1007/978-1-4615-7843-7_14
Ranganna S. 1997. Hand Book of Analysis and Quality Control for Fruit and Vegetable Products, pp 9–10. Tata Mc Graw-Hill Publishing Company Ltd., New Delhi.
Singh S, Singh A K and Patil G R. 2003. Manufacture of tomato ketchup and tomato sauce. (In) Food Technology Practical Manual. NDRI, Karnal, pp 19–21.
Singh S, Singh J and Rai M. 2008. Nutritional attributes of processed tomato. Comprehensive Review in Food Science and Food Safety 7: 335–9.
Thakur B R, Singh R K and Nelson P E. 1996. Quality attributes of processed tomato products: A review. Food Review International 12: 375–401. DOI: https://doi.org/10.1080/87559129609541085
Thompson D. 1982. Response surface experimentation. Journal of Food Process Preservation 6: 155–88. DOI: https://doi.org/10.1111/j.1745-4549.1982.tb00650.x
Downloads
Submitted
Published
Issue
Section
License
Copyright (c) 2014 The Indian Journal of Agricultural Sciences
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The copyright of the articles published in The Indian Journal of Agricultural Sciences is vested with the Indian Council of Agricultural Research, which reserves the right to enter into any agreement with any organization in India or abroad, for reprography, photocopying, storage and dissemination of information. The Council has no objection to using the material, provided the information is not being utilized for commercial purposes and wherever the information is being used, proper credit is given to ICAR.