Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa-125 055, Haryana, India
*Corresponding author: Email: manju.nehra@rediffmail.com
Online published on 16 July, 2019.
A study was undertaken to investigate the nutritional composition and sensory evaluation of sauce prepared with 50% cucumber pulp and 50% tomato pulp (Sample A) and 60% cucumber pulp and 40% tomato pulp (Sample B). Standard AOAC (Association of the Official Analytical Chemists) analytical techniques were employed to determine the proximate composition (moisture, ash, protein and fat contents) and pH of Sample Aand Sample B. The proximate composition (moisture and ash) and pH of sample Awas 56.00 ± 0.03% (moisture), 0.368 ± 0.02% (ash) and 4 (pH), respectively. The proximate composition and pH of sample B was 43.00 ± 0.01% (moisture), 0.368 ± 0.03% (ash) and 4 (pH), respectively. Sensory evaluation of sauce prepared with 50% cucumber pulp and 50% tomato pulp (Sample A) was most acceptable without affecting the sensory score
Sample A, Sample B, proximate composition, sensory evaluation
