Tomato sauce processing and acceptability of spicy and non-spicy product

K.M. Tripathi, D.M. Gautam, S. Paudel, A.L. Acedo, W. Easdown, J.A. Hughes, J.D.H. Keatinge
During peak production, tomatoes are in good supply with relatively low price in Nepal, and postharvest loss is very high. Appropriate technology is therefore needed to preserve tomato for long periods of time and minimize postharvest loss. This study was conducted to develop a suitable sauce-processing technology to preserve tomato. The tomatoes were processed to sauce by cooking to desired consistency with or without spices. The spice formulation comprised onion, garlic, headless cloves, cardamom, black pepper, cumin, mace, cinnamon, red chili, sugar and salt. This was ground and placed in a muslin cloth, which was then dipped in the juice during cooking to produce the desired sauce. For the non-spicy product, only sugar and salt were used, with one-third of the sugar added at the start of boiling to preserve the red color and the rest, as well as the salt, added at the end of cooking. Cooking was done until the sauce had total soluble solids (TSS) of 28 °Brix. Different levels of sodium benzoate as preservative were tested, 0, 250, 500 and 750 ppm, to find its effect on microbial load and sensory quality after 2 months of storage. The sauce was filled into sterilized bottles while still hot (88°C) and bottles were sealed immediately. The sealed bottles were then pasteurized in boiling water for 30 min and allowed to cool at room temperature. Organoleptic evaluation of freshly prepared sauce without preservative revealed a stronger preference for the non-spicy product than the spicy one in terms of taste and overall acceptability. The non-spicy sauce was rated better in color and texture than the spicy product. After 6 months of storage, microbial counts were affected by different levels of sodium benzoate. Moreover, all the sauces were in good condition.
Tripathi, K.M., Gautam, D.M., Paudel, S., Acedo, A.L., Easdown, W., Hughes, J.A. and Keatinge, J.D.H. (2017). Tomato sauce processing and acceptability of spicy and non-spicy product. Acta Hortic. 1179, 241-244
DOI: 10.17660/ActaHortic.2017.1179.37
https://doi.org/10.17660/ActaHortic.2017.1179.37
Solanum lycopersicum, ketchup, sensory quality, sodium benzoate, microbial count
English

Acta Horticulturae