CONSUMER PERCEPTION AND QUALITY ASSURANCE OF TOMATO KETCHUP WITH DIFFERENT THICKENER

Abstract

Tomato ketchup with corn flour at 2.75% level and 1.5% acidity as acetic acid was most acceptable to judges. Tomato ketchup manufactured with cooked bottle gourd having 10% bottle gourd pulp and 1.5% acidity as acetic acid had maximum sensory score for flavour, consistency, colour and appearance and overall acceptability score. Cooked pumpkin pulp (7%) and 1.5% acidity as acetic acid in tomato ketchup was most acceptable to judges. However, tomato ketchup manufactured with the chemical thickener, CMC at 0.7% and 1.5% acidity as acetic acid was also most acceptable to judges. The vegetable based bottle gourd thickener 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. Maximum (50.71 mg/100g) ascorbic acid in tomato ketchup was obtained with bottle gourd thickener which was followed by 42.3 mg/100g in tomato ketchup with pumpkin as thickener