Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 72964 10.21603/2074-9414-2023-4-2477 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Tomato Pomace Ketchup: Physicochemical, Microbiological, and Sensory Characteristics Кетчуп из томатного жмыха: физико-химические, микробиологические и органолептические показатели https://orcid.org/0000-0002-1945-7321 Хериянто С. Heriyanto Stefanny https://orcid.org/0000-0002-1034-5817 Ромуло А. Romulo Andreas andreas.romulo@binus.ac.id Университет Бина Нусантара Джакарта Индонезия Bina Nusantava University Jakarta Indonesia Университет Бина Нусантара Джакарта Индонезия Bina Nusantava University Jakarta Indonesia 30 12 2023 30 12 2023 53 4 766 774 26 02 2023 08 08 2023 https://fptt.ru/en/issues/22269/22245/

Томаты (Solanum lycopersicum L.) являются важной сельскохозяйственной культурой. При переработке томатов образуются побочные продукты (кожица, мякоть, семена, отходы), которые выбрасываются производителями. Чтобы снизить потери, томатные выжимки используют для приготовления томатного кетчупа. Качество готового томатного кетчупа должно соответствовать требуемым стандартам, особенно физико-химическим и органолептическим характеристикам продукта. Цель работы – изучить влияние кукурузного крахмала на физико-химические, микробиологические и органолептические свойства томатного кетчупа, приготовленного из томатных отходов, и оценить потребительскую привлекательность готового продукта. Кетчуп готовили из томатных выжимок. Для загущения соуса добавляли кукурузный крахмал в концентрациях 1, 4 и 7 %. Соус варили при температуре 90 °С в течение 15 мин и горячим разливали в стерильные стеклянные банки. Анализ физических (цвет, вязкость, общий сухой остаток), химических (pH, титруемая кислотность, содержание влаги), микробиологических (общее количество бактерий, плесени и дрожжей) и органолептических свойств проводили по общепринятым методикам. Результаты исследования показали, что кукурузный крахмал влияет на цветовые характеристики томатного соуса. Добавление более 4 % кукурузного крахмала позволило повысить вязкость и общий сухой остаток (р < 0,05). Введение кукурузного крахмала в рецептуру позволило снизить количество воды и кислотность, а также повысило pH томатного соуса. Микробиологический анализ не выявил роста бактерий, плесени или дрожжей в тестируемых образцах. Томатный соус с 1 % кукурузного крахмала получил самую высокую оценку по органолептическим показателям. Более высокие концентрации кукурузного крахмала негативно влияли на консистенцию продукта. Правильно подобранная рецептура позволяет использовать побочные продукты переработки томатов в качестве сырья для производства экологичных продуктов с добавленной стоимостью и хорошими органолептическими характеристиками. Однако для повышения эффективности производства кетчупа из томатных выжимок в промышленного условиях требуются дополнительные исследования.

Tomato (Solanum lycopersicum L.) is one of the most important crops that is extensively used in the food processing industry. During tomato processing, abundant by-products such as skins, pulps, seeds, and waste are generated and cause environmental burdens. To solve this problem, tomato pomace was subsequently used as a material for making tomato sauce. However, it is essential that the production of tomato ketchup meets the required standards. Therefore, it is important to analyze the physicochemical and sensory characteristics of the product. We aimed to study the effect of corn starch addition on the physicochemical and sensory properties of tomato ketchup made from tomato waste and to assess the acceptability of tomato sauce formulated with different concentrations of corn starch. Tomato ketchup was cooked at 90°C for 15 min and then hot-filled into a sterile glass bottle. It was then analyzed for physical properties (color, viscosity, and total dissolved solids), chemical properties (pH, titratable acidity, moisture content), microbiological quality (total bacteria, mold, and yeast), and sensory acceptance. The results showed that corn starch influenced the color characteristics of the tomato sauce. Adding more than 4% of corn starch increased the viscosity and total solids content significantly (p < 0.05). Also, corn starch addition decreased the water content and acidity, as well as increased the pH of the tomato sauce. Microbiological analysis showed no growth of bacteria, mold, or yeast in any of the test samples. According to sensory analysis, the tomato sauce with 1% of corn starch had the highest acceptance, while higher concentrations of corn starch decreased the texture acceptance. Our findings may indicate that, with proper formulation, tomato by-products can be used as raw materials to develop sustainable alternative value-added products that consumers accept organoleptically. Further investigations can be conducted in the pilot-scale studies to enhance the feasibility of tomato pomace ketchup as a commercial product.

 Solanum lycopersicum L. кетчуп томатные отходы кукурузный крахмал качество безопасность Solanum lycopersicum L. corn starch ketchup tomato waste quality safety

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