Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2009 | Volume: 8 | Issue: 8 | Page No.: 1144-1149
DOI: 10.3923/pjn.2009.1144.1149
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
Effect of Carboxymethylcellulose and Starch as Thickening Agents on the Quality of Tomato Ketchup
Md. Khayrul Alam, Maruf Ahmed, Mst. Sorifa Akter, Nurul Islam and Jong-Bang Eun

Abstract:
The objective of this study was to evaluate the effect of thickening agents such as carboxymethylcellulose and starch on the quality parameter of tomato ketchup during storage at 30°C. The carboxymethylcellulose was used at the rate of 0.75-1.25% while, starch was 3-4% in the formulation of tomato ketchup. The moisture content of ketchup was increased by the addition of both the thickening agents. The protein, fibre, ash, acidity and total soluble solid of tomato ketchup were decreased gradually when higher percentage of starch and carboxymethylcellulose were added. Amounts of lycopene, vitamin C and reducing sugar content were higher in the ketchup where starch was used. Starch and carboxymethylcellulose had <10 cfu/g of molds and total viable bacteria throughout storage at 30°C for 60 days. Carboxymethylcellulose treated ketchup was found more suitable than the starch treated through sensory evaluation.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Combine Effect of Potassium Sorbate and Sodium Benzoate on Individual and Blended Juices of Apricot and Apple Fruits Grown in Azad Jammu and Kashmir
How to cite this article:

Md. Khayrul Alam, Maruf Ahmed, Mst. Sorifa Akter, Nurul Islam and Jong-Bang Eun, 2009. Effect of Carboxymethylcellulose and Starch as Thickening Agents on the Quality of Tomato Ketchup. Pakistan Journal of Nutrition, 8: 1144-1149.

DOI: 10.3923/pjn.2009.1144.1149

URL: https://scialert.net/abstract/?doi=pjn.2009.1144.1149

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

       

       

Curve Bottom