Effect of Various Starches on the Physicochemical and Sensory Characteristics of Tomato Paste

Abstract This research had been carried out to identify the effect of starches which are one of the most important value added food ingredient used in numerous food industries, on the physicochemical and sensory characteristics of tomato paste. In this study four types of starches including potato starch, rice starch, yam starch,  and corn starch with 4%  along with preservatives potassium meta bi sulfite(K2O5 S2) (0.1) percent and sodium benzoate (0.1) percent were added in tomato paste to determine their effect on physicochemical and sensory attributes of tomato paste. Starch added tomato paste samples were stored at ambient temperature for three months. The samples were analyzed for their Physico-Chemical parameters with an intervals of fifteen days. The total soluble solids (TSS) and percent acidity of stored tomato paste has been increased during storage. Whereas ascorbic acid and pH was decreased. Starches influenced moisture content during the entire storage period. Results of sensory evaluation reveled that sample having potato starch and corn starch remained acceptable even after for three months of storage.

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Updated: May 4, 2018 — 6:11 am