Development of a sorrel/tomato ketchup.
1985
Mohip I.L.
Spent sorrel (Hibiscus sabdariffa sabdariffa L.) calyces, a by-product of the preparation of sorrel concentrate, was used as a bodying ingredient, together with tomato paste, vinegar, starch, sugar, salt, seasonings, spices, colouring ingredients and tomato flavouring, in the preparation of a simulated tomato ketchu p. Consumer evaluation of the 70:30 sorrel/ketchup sample found it to be significantly different (1 % level) to standard pure tomato ketchup because consumers found it to be too sweet and not red enough. There was no significant difference in consumer perception of spiciness, acidity and texture. Laboratory analysis showed the experimental product to be comparable to commercial brands in pH and consistency, but total soluble solids content, acetic acid, mold count and colour were less and fibre content more than controls. The product was not susceptible to spoilage during storage at ambient temperature for 8 weeks but the colour faded due to instability of the colouring ingredient (betanin).
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