Articles
UTILIZATION OF PLUM AND APRICOT FRUITS IN TOMATO BASED SAUCES
Article number
696_95
Pages
541 – 545
Language
English
Abstract
Evaluation of sauces prepared from various combinations (20:80, 30:70 and 40:60) of plum and apricot pulps with tomato puree using standard recipe was made.
Only marginal differences in the chemical composition of various sauces prepared were observed.
Highest sugar contents (20%) were recorded in the treatments where plum pulp was added.
Incorporation of tomato apricot in the sauce of tomato puree using 20:80 ratio had 30.32 mg/100 g had vitamin C, quite comparable to tomato sauce (32.40 mg/g). On the basis of sensory evaluation the sauce made was found quite comparable and acceptable.
Glass bottles as packaging material was found superior to HDPE pouches.
Based on cost of production, incorporation of plum sauce reduced the cost of production. The product invariably remained acceptable upto six months of storage.
Only marginal differences in the chemical composition of various sauces prepared were observed.
Highest sugar contents (20%) were recorded in the treatments where plum pulp was added.
Incorporation of tomato apricot in the sauce of tomato puree using 20:80 ratio had 30.32 mg/100 g had vitamin C, quite comparable to tomato sauce (32.40 mg/g). On the basis of sensory evaluation the sauce made was found quite comparable and acceptable.
Glass bottles as packaging material was found superior to HDPE pouches.
Based on cost of production, incorporation of plum sauce reduced the cost of production. The product invariably remained acceptable upto six months of storage.
Publication
Authors
A. Bala, B.B. Lal Kaushal, V.K. Joshi
Keywords
tomato, plum, apricot, sauce, recipe, storage
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