Record Details

Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/12417/
http://dx.doi.org/10.1007/s13197-016-2291-z
 
Title Implication of processing and differential blending on quality
characteristics in nutritionally enriched ketchup (Nutri-Ketchup)
from acerola and tomato
 
Creator Anand, Prakash
Prabhudev, S. H.
Vijayalakshmi, M. R.
Maya, Prakash
Revathy, Baskaran
 
Subject 18 Processed foods
03 Tomato
 
Description 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.
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12417/1/Journal_of_food_sci_Tech_2016_53_8_3175.pdf
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