Physico-chemical and quality evaluation of tomato ketchup during storage

Vishal Kumar, Lalit Kumar, Kapil Kumar, S. K Goyal, Amit Kumar, Garima Jain
2015 South Asian Journal of Food Technology and Environment  
A comparative study was done to determine the most suitable storage conditions. The selected quality and parameters of tomato ketchup were determined, the tomato slices was treated with KMS, sodium benzoate and control and dehydratedin cabinet tray dryer at 65 0 C for preparation of ketchup. The ketchup stored in the refrigerator (5 0 C) samples was found superior as compared to the room temperature storage. A gradual increase in Total Soluble Solids (TSS) and pH was observed during storage
more » ... during storage whereas acidity and ascorbic acid were decreased.
doi:10.46370/sajfte.2015.v01i03and04.07 fatcat:mblolvtos5anrmeg2xed5iomb4