Development and shelf-life evaluation of tomato-mushroom mixed ketchup.

Abstract

This study reports on the possibility or suitability of ketchup preparation using mushroom pulp with tomato pulp. The pulp was extracted from mature and sound tomatoes and button mushroom (Agaricus bisporus L.) and subsequently used for preparation of Tomato-Mushroom ketchup. Different combinations of mushroom pulp with tomato pulp were made for ketchup preparation. The ketchup prepared with 50% tomato pulp and 50% mushroom pulp obtained highest organoleptic scores and was preferred than other treatments. The organoleptic score for ketch-up prepared by 100 % mushroom pulp was lowest. There was significant increase in protein, crude fibre and ash content whereas TSS, acidity, total sugars and vitamin C decreased significantly with increase in level of mushroom pulp. TSS increased significantly from 27.32 °B to 31.03 °B during storage for 12months. Whereas acidity value decreased from 2.22% to 2.10%. There was significant decrease in total sugars and increase in reducing sugars during storage at room temperature (RT). Vitamin C content also decreased significantly during storage. All these physico-chemical changes were less at refrigerated temperature (RFT) conditions. The mean value for overall sensory score decreased from 7.80 on zero days to 7.11 at RT and from 7.80 to 7.47 at RFT after 12months of storage. A significant increase in total plate count of ketch-up was observed during storage at room as well as at refrigerated temperature conditions. However this change was more at RT than RFT.