Effect of ripeness of tomato on the colour of ketchup.

Narkviroj, P. and Ranganna, S. (1977) Effect of ripeness of tomato on the colour of ketchup. Indian Food Packer, 31 (2). 42-50, 13 ref..

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Abstract

An attempt was made to assess the influence of lycopene and chlorophyll in tomatoes on the colour of ketchup. Red tomatoes having slight yellow patches (chlorophyll content 0.12 mg/100 g) gave ketchup equivalent to US Standard Grade C; while ketchup made from red and red ripe tomatoes containing resp. 0.027 and 0.013 mg chlorophyll/100 g had a colour equivalent to US Standard Grade A. It was concluded that chlorophyll content of fresh juice will serve as a better index than the lycopene content in assessing the colour of ketchup. Application of heat during ketchup preparation causes considerable loss of chlorophyll. Colour of ketchup, prepared from red tomatoes, did not change significantly during 3 months storage at 37 degree C.

Item Type:	Article
Uncontrolled Keywords:	CAROTENOIDS-; ketchup, tomato lycopene & colour of; COLOUR-; ketchup, tomatoes ripeness & colour of; CHLOROPHYLLS-; ketchup, tomato chlorophylls & colour of; TOMATOES-; RIPENING-; SAUCES-
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 23 Vegetables > 03 Tomato
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	15 Feb 2021 06:31
Last Modified:	15 Feb 2021 06:31
URI:	http://ir.cftri.res.in/id/eprint/7030

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