Production and quality evaluation of ketchup made from pumpkin (Cucurbita moschata) and tomato (Solanum lycopersicum) blends

Abstract

This study investigates the production, proximate composition, physiochemical properties and consumer acceptability of tomato - pumpkin ketchup produced using different proportions. The blends were formulated using the following ratio: tomato (100 %), pumpkin (100 %), tomato-pumpkin (80:20, 60:40, 40:60 and 20:80 %) respectively. The nutritional composition, physical properties and sensory attributes were evaluated following a standard method of analysis. Freshly harvested raw materials were sorted, washed, peeled, and blanched at 90 °C for 3 to 4 mins then blended, sieved and cooked at 90°C for 1hr. Sugar, vinegar and spices were added then hot filled to exhausts the air, labeled and then sealed. The nutritional composition analyzed includes; moisture ranged from 79.96±0.23 to 75.23±0.43 %, ash ranged between 5.18±1.78 to 4.59±0.27 %, fat ranged between 4.6±0.57 to 1.2±0.57 %, crude protein ranged between 2.80±0.14 to 1.12±0.04 %, crude fiber ranged between 1.5±0.44 to 0.5±0.21 %, carbohydrate ranged between 13.37±1.71 to 11.44±2.70 % and energy ranged between 99.36±9.37 to 64.60±1.61 kcal. The physical properties analyzed showed that total titratable acidity ranged between 13.00±4.24 to 3.70±0.30 g/L, pH ranged between 7.9±0.14 to 7.6±0.01, brix ranged between 59.50±0.14 to 35.15±0.64 %, viscosity ranged between 19474±5.66 to 15203±4.24 Mpa.s, β-carotene ranged between 13.675±0.01 to 11.985±0.01 iu and lycopene ranged between 0.140±0.01 to 0.122±0.00 mg/kg. Results obtained in this study show that sample B had the highest mean score value and most preferred by the panelists in term of the overall acceptability. Therefore pumpkin flesh can be incorporated as a substitute in the production of tomato-based ketchup.