Volume 13, Issue 47 (4-2009)
jwss 2009, 13(47): 69-82 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Mesbahi G, Abasi A, Jalali J, Farahnaki A. Addition of Tomato Peel and Seed to Tomato Ketchup for Improving Its Nutritional Value and Rheological Properties. jwss 2009; 13 (47) :69-82
URL: http://jstnar.iut.ac.ir/article-1-1037-en.html
URL: http://jstnar.iut.ac.ir/article-1-1037-en.html
, mesbahi@shirazu.ac.ir
Abstract: (36079 Views)
In this research, tomato peel and waste seed obtained from tomato paste processing were dried and milled. The obtained powder was added to tomato ketchup sauce in different proportions (1, 2, 5, 7 and 10%). To study the effect of tomato peel and seed powder on physicochemical and nutritional properties of the tomato ketchup samples, the parameters including lycopen, total solid, brix, total sugars, reducing sugars, protein, fat, ash, fiber, vitamin C, pH, color (L, a/b) were evaluated. Rheological properties of the ketchup samples (consistency and viscosity) were determined and compared with control samples. Sensory evaluation of the ketchup samples was carried out after 1, 2 and 5 months of storage by a group of panelists. Addition of tomato peel and seed powder resulted in an increase in total solid, brix, ash, fiber, protein, fat, consistency and viscosity of the ketchup samples. Sensory evaluation tests did not show any significant difference between the color, flavor, texture and overall acceptability of the control and samples containing 1 or 2 % of tomato peel and seed powder. In addition, sensory evaluation tests did not show any significant changes in the ketchup samples during storage. Thus, it can be concluded that nutritional and rheological properties of tomato ketchup can be improved by addition of tomato peel and seed powder.
| Rights and permissions | |
 | This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
