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Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato
Anand, Prakash and Prabhudev, S. H. and Vijayalakshmi, M. R. and Maya, Prakash and Revathy, Baskaran (2016) Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato. Journal of Food Science and Technology, 53 (8). pp. 3175-3185. ISSN 0022-1155
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Abstract
The present study was focused on the development of nutritionally enriched ketchup (Nutri-ketchup) from acerola and tomato and evaluation of the effect of blending and processing on physicochemical characteristics, phytonutrients retention, antioxidant activity and sensorial quality. Acerola and tomato pulps blended in various ratios viz. 100:0, 75:25, 50:50, 25:75 and 0:100 were used for the preparation of five formulations of ketchup and compared with commercially available tomato ketchup. The retention of phytonutrients varied among formulations viz. ascorbic acid- *18–29 %, anthocyanins- *17–25 %, phenolics- *11–70 %, flavonoids-*24–42 %, lycopene-*24–33 % and carotenoids-*23–34 %. Antioxidant capacity of 80 % methanol extract and ascorbic acid fraction of the formulations evaluated using DPPH and ABTS assays showed higher activity than the commercial sample. Ketchup prepared from acerola and tomato blend of 75:25 showed the best overall quality, while all the other formulations were also sensorily acceptable.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Acerola � Tomato � Ketchup � Phytonutrients � Ascorbic acid � Antioxidant scavenging activity |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 23 Vegetables > 03 Tomato |
| Divisions: | Fruit and Vegetable Technology Sensory Science |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 08 Nov 2016 08:05 |
| Last Modified: | 08 Nov 2016 08:05 |
| URI: | http://ir.cftri.res.in/id/eprint/12417 |
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