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

Prakash, Anand; Prabhudev, Sagar; Vijayalakshmi, M. R.; Prakash, Maya; Baskaran, R.

doi:10.1007/s13197-016-2291-z

Cited by 18 publications

(11 citation statements)

References 35 publications

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“…The above denotes the effect of the atmosphere on microbial growth, indicating greater development in atmospheres with higher oxygen contents. This effect was also reported by Baskaran et al (2015) on minimally processed onions stored in a modified atmosphere, suggesting an effect of the composition of the gas on growth of these microorganisms on the vegetables.…”

Section: Microbiological Analysissupporting

confidence: 76%

Effect of controlled atmospheres on the quality of white onion (Allium cepa L)

et al. 2018

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Onion is one of the oldest and most consumed crops in the world. Its quality deteriorates gradually during prolonged storage. In the present study, white onions of the variety "Sierra Blanca" were stored in a controlled atmosphere (CA) for 7 months. The color, total pungency, microbiological load and total carbohydrates were evaluated. Three treatments were applied: control treatment (CT), regular atmosphere at 2.5 °C without controlled relative humidity (RH); (T1)1% O + 1% CO at 2.5 °C and 60-75% RH and (T2)3% O + 5% CO at 2.5 °C and 60-75% RH. The statistical analysis showed a significant effect of the treatments and storage time in most of the variables analyzed. The CA managed to preserve the quality of the onion during the storage period while the control bulbs exhibited greater deterioration. These increased 2.9 times their level of pungency, had a higher microbial load and showed a very noticeable color change at the end of storage with respect to freshly harvested onions and those stored in a CA. They had a more yellow-green coloration. Both CA treatments were effective in preserving onion quality, but a more positive effect for T1 than T2 was observed on most of the parameters evaluated.

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Section: Microbiological Analysissupporting

confidence: 76%

Effect of controlled atmospheres on the quality of white onion (Allium cepa L)

et al. 2018

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“…Viscosity of ketchup determines the rheological properties, which is also dependent on temperature of the storage condition. As such, the use of stable gelling agent such as date pits will ensure stability of the tomato ketchup in different storage conditions and the ability to avoid challenges such as phase separation, loss of consistency, and consumer unacceptability (Koocheki et al, 2009 andPrakash, et al, 2016). The purpose of this research is to determine the rheological, chemical, and organoleptic properties of ketchup enriched with khalas date pits as source of dietary fiber.…”

Section: Introductionmentioning

confidence: 99%

Physico-Chemical and Sensorial Properties of Ketchup Enriched with Khalas Date Pits Powder

Alqahtani¹

2020

SJKFU

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The importance of date pits as agricultural waste rich in dietary fiber content despite its limited application in food processing. On the other hand, enrichment of ketchup with novel fiber sources is considered a research and development objective. Therefore, this study was conducted to determine the effects of tomato ketchup enrichment with (Khalas) date palm pits (Phoenix dactylifera) powder (DPP) as source of dietary fiber on the color, chemical attribute, rheological properties, and sensory evaluation of tomato ketchup. Different concentrations of DPP (0.00; 0.25; 0.50; 1.00; and 1.50%) were used. It was observed that the enrichment of ketchup with DPP slightly increase (L value) and slightly decrease (a/b) value. There was no difference in the total soluble solids content (Brix) between ketchup treatments at storage period (P<0.05) which ranged between 28.14-29.8%. Acidity and pH of DPP treatments showed similarity without significant difference during storage period. Tomato-date pits ketchup treatments (0.25% and 1.5%) increased viscosity at the beginning of storage, which was decreased later during storage. The highest hardness, adhesiveness, and bostwick values were found in 0.5% DPP treatment compared with control during storage period. The highest sensory evaluation scores were observed in treatments of 0.25 and 0.5 %. The obtained results are promising regarding novel fiber sources in applied processing of tomato ketchup

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“…However, as ascorbic acid is highly unstable, its loss incurred in value added products during processing should also be considered. Our group showed a * 18-29% retention of ascorbic acid in various ketchup formulations developed from acerola and tomato (Prakash et al 2016). In another study, Moreira et al (2009) reported a 6-15% loss of ascorbic during spray drying of acerola pomace extract.…”

Section: Ascorbic Acidmentioning

confidence: 65%

“…The anthocyanins content in commercial pulps were around 2.7 mg/100 g cyanidin-3glucoside while the content in crushed and squeezed juices ranged around 46.9-52.3 mg/L cyanidin-3-glucoside. The phenolic content in acerola pulp and juices is higher than the fruits like caqui, pineapple, mango, guayaba, etc., but the anthocyanins content are lower than other fruit juices rich in anthocyanins like strawberries or blood oranges (Mezadri et al 2008) Prakash et al (2016 developed ketchup from different blended proportions of acerola and tomato and found varied retention of color after blending and blending.…”

Section: Ascorbic Acidmentioning

confidence: 99%

Acerola, an untapped functional superfruit: a review on latest frontiers

Prakash

Baskaran

2018

J Food Sci Technol

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Acerola ( DC.) is one of the richest natural sources of ascorbic acid and contains a plethora of phytonutrients like carotenoids phenolics, anthocyanins, and flavonoids. There is an upsurge of interest in this fruit among the scientific community and pharmaceutical companies over the last few years. The fruit contains an exorbitant amount of ascorbic acid in the range of 1500-4500 mg/100 g, which is around 50-100 times than that of orange or lemon. Having a reservoir of phytonutrients, the fruit exhibits high antioxidant capacity and several interesting biofunctional properties like skin whitening effect, anti-aging and multidrug resistant reversal activity. Countries like Brazil, realizing the potential of the fruit have started to exploit it commercially and have established a structured agro-industrial based market. In spite of possessing an enriched nutrient profile with potent "functional food" appeal, acerola is underutilized in large part of the globe and demands greater attention. A comprehensive literature analysis was carried out with reference to the latest frontiers on the compositional characteristics of the fruit. Emphasis has been given on newer dimensions of functional aspects of ascorbic acid and allied work and pectin and pectin methylesterase. The range of nutraceutical phytonutrients present in acerola and their biofunctional properties has been discussed. Recent advances in the value addition of the fruit highlighting the use of techniques like filtration, encapsulation, ultrasound, sonication, etc. are also elaborated. Furthermore, the potential use of acerola pulp in edible films and waste utilization for development of valuable byproducts has been highlighted.

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

Cited by 18 publications

References 35 publications

Effect of controlled atmospheres on the quality of white onion (Allium cepa L)

Effect of controlled atmospheres on the quality of white onion (Allium cepa L)

Physico-Chemical and Sensorial Properties of Ketchup Enriched with Khalas Date Pits Powder

Acerola, an untapped functional superfruit: a review on latest frontiers

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