An Investigation on the Addition of Roselle Calyces Extract in the Manufacture of Tomato Paste

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Date
2015-05-13
Authors
Sharief, Hind Gaafar
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Publisher
UOFK
Abstract
In Sudan the most Importance usage of tomatoes either as fresh fruit or as paste and coloring agent in stews dishes. In this study an attempt was made to find out the most appropriate amounts of Roselle extract to be mixed with tomato paste to give an acceptable color. The analysis showed the best red color achieved by adding Um Rwaba Roselle extract than west Kordofan Roselle extract. The addition of Um Rwaba Roselle extract was carried out in many ratios namely 12.5%, 15%, 17.5% and 20%. The chemical analysis carried out, namely acidity, pH, color, viscosity, salt content, Brix. Sensory evaluation was carried for acidity, taste, flavor, texture and color carried out for both raw paste and when cooked as stew. 17.5% was found to be the most suitable amount to be added to tomato paste for improving the final color, no change was observed during storage for 5 months at room temperature (30 +_ 5oC) in acidity, pH, Brix and salt content.
Description
September 2004
62page
Keywords
Roselle,Tomato Paste
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