Studies of Physical Properties of Tomatoes and effect of Hydrocolloids on Quality of Ketchup

Abstract

The present investigation was carried out in two parts, in the first part studies were done to determine the change in physical parameter (diameters, mass, volume, density, sphericity, shape factor etc.) of four different varieties (Badshah, Himshikhar, NS-524, Raja) of torn a to under different storage condition namely ambient temperature (30-35°C), BOD incubator (25°C) and refrigeration temperature, and different packaging materials viz. HOPE, glass jar and aluminium foil packs. In the second part of investigation study was carried out to see the effect of different hydrocolloids ( carageenan, com starch and rice starch @ 0.5 and I%) on the quality of tomato ketchup stored under refrigerated condition. On the basis of the experimental data it may be conclude that tomato variety Badshah shows minimum shrinkage in HDPE>glass jar>aluminium foil packs at refrigerator and BOD incubator; however for ambient condition minimum shrinkage was observer in aluminium foil packs>glass jar> HOPE. Tomato variety Himshikhar shows minimum shrinkage in HDPE>glass jar>aluminium foil packs at ambient temperature; however for BOD incubator and refrigerator minimum shrinkage was observed in aluminium foil packs>glass jar> HOPE. Tomato variety NS-524 shows minimum loss in aluminium foil packs>glass jar>HDPE at ambient temperature; however for refrigerator and BOD incubator minimum shrinkage was observed in glass jar> HOPE> aluminium foil packs and HOPE> alu~inium foil packs>glass jar respectively. Tomato variety Raja shows minimum loss in aluminium foil packs>glass jar>HDPE at ambient temperature; however for refrigerator and BOD incubator minimum shrinkage was observed in • I·IDPE> aluminium fOil packs >glass jar. Refrigerated storage method was found superior over other tnethods of storage for tomatoes followed by BOD incubator and ambient storage conditions. HOPE as packaging material was found superior over aluminium foil packs and glass jar. For the ketchup prepared incorporation of different hydrocolloids viz. carageenan, corn starch and rice starch @ 0.5 and 1% the TSS, acidity, pH, optical density, ~-carotene and moisture content range was observed 24.5 to 26.0 °B, 0.085 to 0.114%, 4.26 to 4.41, 0.252 to 0.876, 0.830 to 0.845Jlg/kg and 70 to 81% respectively for fresh samples. The highest score for overall acceptability was awarded to ketchup containing corn starch 1% (7.80, like very much) and minimum for corn starch 0.5% (7 .48, I ike moderately) just after preparation. The overall acceptability of ketchup decrease with increase in storage period and after 120 days of storage the maximum overall acceptability score were found for sample containing corn starch @I%; sample containing rice starch @I% and corn starch 0.5% shows minimum overall acceptability (7.19, like moderately). Ketchup sample containing corn starch @1% was found to be better than others.