Preparation of Instant Tomato Ketchup Powder and Comparison of its Physiochemical Composition with Different Brands of Tomato Ketchup Available in Market

摘要

Instant tomato ketchup powder was prepared on cabinet dryer. The quality of prepared product was also compared with three commercial brands of tomato ketchup. Among physiochemical characteristics; total sugars, reducing sugars, total acidity, total soluble solids, moisture, protein, ash, NaCl % and fat were determined. The prepared tomato ketchup powder moisture was 5.20%, ash was 4.2%, acidity was 4.9%, vitamin C was 9.5 mg/100 g, NaCl was 7.2%, protein was 6.1%, total sugar was 67.1%, reducing sugar was 22.1% and ether extract was 1.89%. The product was highly acceptable regarding taste and texture when reconstituted with water.