Conducted by BatStateU
, Started on 2017 -
Completed on 2017
Completed
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Ketchup is a table sauce. It is a sweet and tangy sauce, typically made from tomatoes, sweetener, vinegar, and assorted seasonings and spices. Seasonings vary by recipe, but commonly include onions, all spice, coriander, cloves, cumin, garlic, mustard and sometimes celery, cinnamon or ginger. Ketchup is often used as a condiment to various dishes that are usually served hot. It is used as the basis for, or an ingredient in, other sauces and dressings, and it is also used as an additive flavouring for snacks. With this in mind, the researchers came up with a study that utilizes tropical fruit, such as passion fruit, that is abundant in the Philippines and turn it into ketchup. Passion fruit is known for its distinct taste and appearance and is extensively used as additive, flavour enhance and fruit juice. However in this study, passion fruit shall be made into a ketchup and subject it to sensory evaluation and determination of its physicochemical characteristics. Different formulation of ketchup were made using fresh fruit, puree and concentrated then to be compared to existing ketchup in the market. Statistically, it was found out that there were significant differences in the sensory properties between passion fruit ketchup from the existing ketchup in the market. This was largely attributed to the unique taste and aroma of the passion fruit. The physicochemical properties were found to be moisture: 40.01%; ash: 3.51%; crude proteink: 0.32%; crude fiber: 0.10%; crude fat: 0.89%; consistency: 3341.68 cP; pH value: 2.53; titratable acidity: 9.97 x 10-2 %; total soluble solids: 80.22 g. Subsequently other contents were determined to be nitrogen free extract: 55.17%; sodium (Na)e: 14,829.04 mg/kg; total sugarm: 11.81%; vitamin C (Ascorbic Acid): not detected (dl= 6.0 μg/mL).