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UTILIZATION OF GUAR GUM IN THE PREPARATION OF TOMATO KETCHUP POWDER

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Title UTILIZATION OF GUAR GUM IN THE PREPARATION OF TOMATO KETCHUP POWDER
 
Creator LAVANYA, M.
 
Contributor UMA MAHESWARI, K
 
Subject flavourings, vegetables, gums, sampling, cellulose products, biological phenomena, animal husbandry, research methods, storage, economic resources
GUAR GUM, TOMATO KETCHUP POWDER
 
Description Tomatoes are one of the most widely used and versatile vegetable crops. They
are consumed fresh and are also used to manufacture a wide range of processed
products.
Tomatoes and tomato products are rich in health-related food components, as
they are good sources of carotenoids in particular lycopene, ascorbic acid (vitamin C),
vitamin E, potassium, folate and flavonoids.
Gaur gum is a white to creamy coloured free flowing powder and free from
extraneous matter. Its ability to suspend solids, to bind water by hydrogen binding and
form strong tough films accounts for its rapid growth. It is used as thickener, stabilizer,
and emulsifier in various industries. Keeping in view the utilization of guar gum,
nutrition and health benefits of tomatoes, the present work has been carried out to
develop guar gum based tomato ketchup powder.
Ketchup is the most important product of tomato and is consumed extensively.
Tomato ketchup was prepared according to the standard recipe given by Srivastava
(1994) and then the hydrocolloid guar gum was added in different concentrations
i.e.0.5%, 1.0% and 1.5%. As the ketchup above 0.5% concentration attained thick
consistency, the concentration of guar gum was reduced and the concentration of 0.2%
and 0.5% was incorporated which resulted in a very good consistency of ketchup.
Tomato ketchup powder was prepared and standardized by mixing tomato
powder with different spice powders along with sugar, salt and chilli powder. Then the
hydrocolloid guar gum was added in different proportions i.e.0.5%, 1.0%, and 1.5%.
Various Physico-chemical and nutritional properties like colour, viscosity,
moisture, protein, fat, carbohydrate, fiber, ash, acidity, TSS were analysed for tomato
pulp, tomato ketchup and tomato ketchup powder.
The sensory evaluation of tomato ketchup and tomato ketchup powder was
carried out by using nine-point hedonic scale before and after the storage period. The
shelf life studies were conducted one month for tomato ketchup and two months for
tomato ketchup powder.
The lightness, hue and brightness value of tomato pulp were 20.87, 22.21 and
14.17 respectively. In tomato ketchup the lightness value for control and experimental
samples i.e. G1 and G2 was 22.07, 23.51 and 25.58 respectively. The hue value for
control and experimental samples i.e. G1 and G2 sample were 20.75, 20.60 and 18.25
respectively and the brightness value of control and experimental samples i.e. G1 and
G2 was 13.22, 13.17 and 11.10 respectively.
The lightness value of tomato ketchup powder in the control and experimental
samples i.e. KPG1, KPG2 and KPG3 were 59.95, 60.21, 60.31 and 60.40 respectively.
The Hue value was 20.67, 20.58, 20.15 and 19.76 for control, KPG1, KPG2 and KPG3
respectively. The Brightness values were 32.35 (control), 32.23 (KPG1), 32.20 (KPG2)
and 31.96 (KPG3) for control and the experimental samples.
The viscosity function data of tomato ketchup and reconstituted tomato ketchup
powder revealed that viscosity decreased with increased shear rate. Among the tomato
ketchup samples control had highest viscosity (7.87 pa.s) at the shear rate of 4.68 S-1
and lowest viscosity (1.44 pa.s) at the shear rate of 34.38 S-1. The highest viscosity for
G1 sample (14.59 pa.s) was found at the shear rate of 4.68 S-1 and lowest viscosity (3.28
pa.s) at the shear rate of 34.79 S-1. The highest viscosity for G2 sample (20.51 pa.s) was
found at the shear rate of 4.69 S-1 and lowest viscosity (4.01 pa.s) at the shear rate of
34.59 S-1.
Among the tomato ketchup powder samples control had highest viscosity (7.87
pa.s) at the shear rate of 4.68 S-1 and lowest viscosity (1.44 pa.s) at the shear rate of
34.38 S-1. The highest viscosity for KPG1 sample (10.32 pa.s) was found at the shear
rate of 4.74 S-1 and lowest viscosity (2.86 pa.s) at the shear rate of 34.87 S-1. The
highest viscosity for KPG2 sample (12.76 pa.s) was found at the shear rate of 4.65 S-1
and lowest viscosity (2.27 pa.s) at the shear rate of 34.75 S-1. The highest viscosity for
KPG3 sample (16.65 pa.s) was found at the shear rate of 4.70 S-1 and lowest viscosity
(3.57 pa.s) at the shear rate of 34.90 S-1.
The moisture, protein, fat, carbohydrate and fiber content in tomato pulp were
94.70g %, 1.00g %, 0.10g %, 3.50g % and 0.90g % respectively. The ash, sodium,
carotenoids, titrable acidity and TSS of tomato pulp was 0.60mg%, 6.80mg %, 351μg,
1.59 % and 4.20 0Brix respectively.
Among the tomato ketchup samples the moisture content in control and
experimental samples i.e. G1 and G2 were 84.01g %, 80.05g % and 78.96g %
respectively. The protein content of control sample was 1.36g% and 1.37g% in G1 and
1.38g % in G2 samples. The fat content was 0.25g % in control sample and it was
0.25g% and 0.24g % in G1 and G2 samples respectively. The carbohydrate content in
control and experimental samples i.e. G1 and G2 was 10.01g %, 13.34g % and 14.80g%
respectively. The fiber content in control sample was 0.97g % and in experimental
samples i.e. G1 and G2 it was 1.10g % and 1.18g % respectively. The ash content was
found to be 3.40mg% for control sample and it was 3.44mg % and 3.44mg % for the
experimental samples i.e. G1 and G2 samples. The sodium content was 7.64mg % in
control sample and 7.66mg % in the experimental samples i.e.G1 and G2 respectively.
The carotenoid content for control sample was 252μg % and for the experimental
samples i.e. G1 and G2 it was found to be 252.16μg % and 252.12μg %.The titrable
acidity was 2.93mg% for both the control and G1, 2.94mg% was in G2 sample. The
TSS was 25.34 0 Brix, 26.160Brix and 26.330 Brix respectively in control, G1 and G2
samples respectively.
Among the tomato ketchup powder samples the moisture content was 4.47g %
in control sample and in the experimental samples i.e. KPG1, KPG2 and KPG3 it was
4.07g %, 4.03g % and 3.53g % respectively. The protein content in control sample was
11.30g % and it was 11.33g %, 11.33g % and 11.36g% in KPG1, KPG2 and KPG3
samples. The fat content was 2.24g % in control and KPG1 and it was 2.25g% in KPG2
and KPG3 samples. The carbohydrate content in control and the experimental samples
i.e. KPG1, KPG2 and KPG3 was 70.22 g %, 70.17g %, 71.17g % and 70.22g %
respectively. The fiber content in control sample was 3.07g % and in the experimental
samples i.e. KPG1, KPG2, KPG3 it was 3.19g %, 3.22g % and 3.27g % respectively.
The ash content was 8.90mg %, 9.00mg %, 9.00mg % and 9.33mg % respectively in
control and the experimental samples i.e. KPG1, KPG2 and KPG3.The sodium content
was 8.60mg% in control, 8.59mg% in KPG1 and 8.60mg% in KPG2 and KPG3
samples. The carotenoid content in control and experimental samples i.e. KPG1, KPG2
and KPG3 was 432μg %, 431.60μg %, 431.60μg %, and 431.30μg % respectively. The
titrable acidity in control sample was 3.91% and 3.93% in KPG1 and KPG2 samples
and it was 3.94 % in KPG3 respectively. The TSS content was 25.33 0Brix, in control
sample and in the guar gum incorporated samples i.e.KPG1, KPG2 and KPG3 it was
26.0 0Brix, 26.33 0Brix and 26.67 0Brix respectively.
The sensory evaluation of tomato ketchup and tomato ketchup powder showed
that different levels of guar gum incorporated in tomato ketchup and tomato ketchup
powder had significant effect on consistency. The optimum consistency for tomato
ketchup was obtained at 0.2 % and for tomato ketchup powder it was 1 % concentration.
The tomato ketchup was stored at room temperature for 1 month and tomato
ketchup powder for 2 months in polypropylene packing material and evaluated by the
same group of sensory panelists at the end of storage period. Statistically significant
difference was not observed in sensory parameters like colour, flavor, taste, aroma
consistency and overall acceptability in both the products i.e. Tomato ketchup and
Tomato ketchup powder after storage.
This study indicated that guar gum which acts as a thickener can be used in the
preparation of instant tomato ketchup powder mix and tomato ketchup which can be
industrially exploited and can thereby be available at lower cost and with good
nutritional value.
Preparing ketchup and storing it for the longer time may cause bacterial growth
and lead to spoilage. Ready to use ketchup powder mix can be prepared which can be
stored for a longer period without microbial contamination and easily transported to
long distance with less storage space and less cost of transport. Such instant mixes can
fetch high market demand as this will reduce the cost and provide acceptable quality
ketchup with good nutrition to the consumer.
 
Date 2016-06-01T14:57:37Z
2016-06-01T14:57:37Z
2011
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/66567
 
Language en
 
Relation D8938;
 
Format application/pdf
 
Publisher ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY