SENSORY AND PROXIMATE ANALYSIS OF DEVELOPED PUMPKIN KETCHUP BY USING DIFFERENT THICKENING AGENTS.

Komal Sharma; Bhatia B; Singh P

Volume : VI, Issue : VII, July - 2016

SENSORY AND PROXIMATE ANALYSIS OF DEVELOPED PUMPKIN KETCHUP BY USING DIFFERENT THICKENING AGENTS.

Komal Sharma, Bhatia B, Singh P

Abstract :

Pumpkin is good source of β–Carotene,Vitamin C along with carbohydrates it was used in ketchup . The ketchup being developed by incorporating thickening agents like guar gum, carboxymethylcellulose, xanthum gum, corn flour. It was very important to maintain the viscosity of the ketchup in order to prevent the serum loss. Thus thickening agent was a good binding agent which decreases moisture content of the ketchup and prevent microbial growth. The objective to assess the sensory attribute along with the proximate composition of the developed pumpkin ketchup. In the first phase pumpkin ketchup was developed by making variations with different thickeners (Guargum,xanthumgum, carboxymethylcellulose, corn flour). Sensory evaluation by untrained panelist was conducted in second phase. The sensory evaluation and statistical analysis revealed that sample C (Xanthum gum) was significantly (p<0.05) more acceptable with mean overall acceptability score of (79.4±7.37) out of 100 whereas mean score of sample A(standard) was found to be (79.6±10.45). Third phase include proximate composition which revealed that sample C has high energy (238.9kcal) in comparison to sample A which was found to be (151.1 kcal) . The protein content of sample A and sample D(Guar gum) was found to be (3.97gm) and (9.39 gm.) respectively. Thus this study demonstrates that the thickening agents can be incorporated in the ketchup to improve the energy carbohydrate content in the ketchup.