Volume 13, Number 47 (4-2009)                   JWSS 2009, 13(47): 69-82 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Mesbahi G, Abasi A, Jalali J, Farahnaki A. Addition of Tomato Peel and Seed to Tomato Ketchup for Improving Its Nutritional Value and Rheological Properties. JWSS. 2009; 13 (47) :69-82
URL: http://jstnar.iut.ac.ir/article-1-1037-en.html

Abstract:   (23781 Views)
In this research, tomato peel and waste seed obtained from tomato paste processing were dried and milled. The obtained powder was added to tomato ketchup sauce in different proportions (1, 2, 5, 7 and 10%). To study the effect of tomato peel and seed powder on physicochemical and nutritional properties of the tomato ketchup samples, the parameters including lycopen, total solid, brix, total sugars, reducing sugars, protein, fat, ash, fiber, vitamin C, pH, color (L, a/b) were evaluated. Rheological properties of the ketchup samples (consistency and viscosity) were determined and compared with control samples. Sensory evaluation of the ketchup samples was carried out after 1, 2 and 5 months of storage by a group of panelists. Addition of tomato peel and seed powder resulted in an increase in total solid, brix, ash, fiber, protein, fat, consistency and viscosity of the ketchup samples. Sensory evaluation tests did not show any significant difference between the color, flavor, texture and overall acceptability of the control and samples containing 1 or 2 % of tomato peel and seed powder. In addition, sensory evaluation tests did not show any significant changes in the ketchup samples during storage. Thus, it can be concluded that nutritional and rheological properties of tomato ketchup can be improved by addition of tomato peel and seed powder.
Full-Text [PDF 309 kb]   (5177 Downloads)    
Type of Study: Research | Subject: Ggeneral
Received: 2010/05/1

Add your comments about this article : Your username or email:
Write the security code in the box

© 2015 All Rights Reserved | JWSS - Isfahan University of Technology

Designed & Developed by : Yektaweb