Effect of ripeness of tomato on the colour of ketchup.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/7030/
|
|
| Title |
Effect of ripeness of tomato on the colour of ketchup.
|
|
| Creator |
Narkviroj, P.
Ranganna, S. |
|
| Subject |
18 Processed foods
03 Tomato |
|
| Description |
An attempt was made to assess the influence of lycopene and chlorophyll in tomatoes on the colour of ketchup. Red tomatoes having slight yellow patches (chlorophyll content 0.12 mg/100 g) gave ketchup equivalent to US Standard Grade C; while ketchup made from red and red ripe tomatoes containing resp. 0.027 and 0.013 mg chlorophyll/100 g had a colour equivalent to US Standard Grade A. It was concluded that chlorophyll content of fresh juice will serve as a better index than the lycopene content in assessing the colour of ketchup. Application of heat during ketchup preparation causes considerable loss of chlorophyll. Colour of ketchup, prepared from red tomatoes, did not change significantly during 3 months storage at 37 degree C.
|
|
| Date |
1977
|
|
| Type |
Article
PeerReviewed |
|
| Format |
pdf
|
|
| Language |
en
|
|
| Identifier |
http://ir.cftri.com/7030/1/IFP%201977%2042-.pdf
Narkviroj, P. and Ranganna, S. (1977) Effect of ripeness of tomato on the colour of ketchup. Indian Food Packer, 31 (2). 42-50, 13 ref.. |
|