Effect of different thickeners on quality assurance and consumer preferences in tomato ketchup
The acceptability of tomato ketchup is dependent on desired mouth feel and acceptable sourness. The acceptable tomato ketchup can be developed with 2.75% corn flour, 7 and 10% of cooked pumpkin and bottle gourd and 0.4% CMC along with 1.5% acidity as acetic acid based on RSM. The vegetable based th...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Indian Council of Agricultural Research
2014-08-01
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| Series: | The Indian Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://epubs.icar.org.in/index.php/IJAgS/article/view/43141 |