Consumer Perception and Quality Assurance of Tomato Ketchup with Different Thickener

Tomato ketchup with corn flour at 2.75% level and 1.5% acidity as acetic acid was most acceptable to judges. Tomato ketchup manufactured with cooked bottle gourd having 10% bottle gourd pulp and 1.5% acidity as acetic acid had maximum sensory score for flavour, consistency, colour and appearance and overall acceptability score. Cooked pumpkin pulp (7%) and 1.5% acidity as acetic acid in tomato ketchup was most acceptable to judges. However, tomato ketchup manufactured with the chemical thickener, CMC at 0.7% and 1.5% acidity as acetic acid was also most acceptable to judges. The vegetable based bottle gourd thickener and pumpkin in manufacture of tomato ketchup yielded maximum serum separation of 2.2–3.0 ml while negligible serum separation was obtained in tomato ketchup with corn flour and CMC stabilizer. Maximum (50.71 mg/1 00g) ascorbic acid in tomato ketchup was obtained with bottle gourd thickener which was followed by 42.3 mg/1 00g in tomato ketchup with pumpkin as thickener