Effect of tomato cultivars, honey finisher and processing methods on quality of tomato ketchup

Abstract

The experiment was carried out using factorial combination of two tomato varieties, two processing methods and three honey and one sugar concentrations with three replications. Tomato ketchups prepared from Melkashola subjected to pre-heat treatment before cooking exhibited higher total soluble solids, reducing and total sugars, as well as lower microbiological load. However, heat treatment significantly influenced the color of ketchups. Variety and processing methods significantly (P ≤ 0.01) affected the physico-chemical, microbiological and sensory qualities of the ketchup. Also, honey concentration treatment improved the quality of ketchup. Addition of honey at 500 ml level resulted in higher reducing sugar, total sugar, titratable acidity and total soluble solids content. However, this treatment led to lower moisture content, pH and microbial activity of tomato ketchup. The interaction between variety and processing methods combined with honey concentration treatments were significant at P < 0.01 level. Similarly, the combined effect of variety, processing method and honey concentration resulted in higher moisture content, pH and reduction in microbial population, while it maintained higher total soluble solid, total sugar, reducing sugar, titratable acidity and ascorbic acid of the ketchups. Ketchups manufactured from fresh juice of Marglobe and Melkashola had good color. The taste and flavor of ketchups that received high concentration of honey had higher score when compared to the control without honey.

Assessment on post-harvest losses of tomato (Lycopersicon esculentem Mill.) in selected districts of East Shewa Zone of Ethiopia using a commodity system analysis methodology

“…Although tomato is a major agricultural product in Ethiopia, to date, little work has focused on identifying the key constraints and potentials on the system. So far, few studies have been made to address agronomic and pre-harvest management and postharvest treatment (Meaza et al, 2007;Temesgen et al, 2011;Meseret, 2010). Moreover, most research conducted on postharvest losses of tomato focused on market assessment (Abay, 2007;Adugna, 2009;Alemnew, 2010;Birhanu, 2011) and no extensive study has been done to identify post-harvest loss of tomato from farm gate to the point of consumption due to improper harvesting, post-harvest handling, transportation, intermediaries' malpractices, storage and other reasons.…”

Processing of ketchup by a pilot-scale ultrasonication system: Effects on quality properties and microbial inactivation

“…TSS of the tomato ketchup varies greatly as it depends on the formulation and especially presence of the thickening agents. The TSS content of tomato ketchup samples formulated with starch or CMC ranged from 21.3 to 30.3 °Brix (Temesgen et al, 2011). Ketchup prepared with different concentrations of sugar and salt had the TSS ranging from 19 to 35 (Minton, 1996).…”

“…Addition of honey to ketchup as preservation and sweetening agent provided significant increase in the TSS (Martínez-Tomé et al, 2003). Moreover, common salts added to formulation during ketchup processing affecting solubility of pectin causes an increase in the TSS (Temesgen et al, 2011).…”

Physico-Chemical, Microbiological and Sensory Qualities of Puree Produced From Two Cultivars of Tomato (Lycopersicon esculentum) Under Ambient Storage

“…Tomato is one of the most commonly cultivated and consumed vegetable fruit (Temesgen et al, 2011). Most cultivars produce red fruit but a number of cultivars with yellow, orange, pink, purple, green black and white fruits are also available (Peet, 2008).…”

“…The quality of tomato products differ with respect to tomato cultivar (Temesgen et al, 2011). Opara et al (2012) reported changes in physicochemical properties and nutritional contents of three green house grown tomato cultivars.…”