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

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Abstract

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.

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Acknowledgments

The authors are grateful to Director, CSIR-CFTRI, Mysore for extending facilities for this study. The authors also acknowledges technical assistance of Mr. Padmere Mukund Lakshman and Mr. Harish Raj V, Central Instruments Facility & Services, CFTRI.

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Authors and Affiliations

  1. Department of Fruit and Vegetable Technology, Central Food Technological Research Institute, Mysore, 570020, India

    Anand Prakash, S. H. Prabhudev, M. R. Vijayalakshmi & Revathy Baskaran

  2. Department of Traditional Food & Sensory Science, Central Food Technological Research Institute, Mysore, India

    Maya Prakash

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  1. Anand Prakash
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  2. S. H. Prabhudev
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  3. M. R. Vijayalakshmi
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  4. Maya Prakash
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  5. Revathy Baskaran
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Correspondence to Revathy Baskaran.

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Prakash, A., Prabhudev, S.H., Vijayalakshmi, M.R. et al. Implication of processing and differential blending on quality characteristics in nutritionally enriched ketchup (Nutri-Ketchup) from acerola and tomato. J Food Sci Technol 53, 3175–3185 (2016). https://doi.org/10.1007/s13197-016-2291-z

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  • DOI: https://doi.org/10.1007/s13197-016-2291-z

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