A process for preparation of ketchups from mango and guava fruits and their storage study

A process for preparation of ketchups from ripe mango and guava fruits was developed, comprised extraction of pulp by conventional methods, homogenization and addition of sugar, salt, spices, acetic acid etc. The contents were heated to reduce the volume to one third, added with class II preservatives and bottled. Changes in TSS, acidity, non enzymatic browning, ascorbic acid, antioxidants along with microbial and sensory qualities were recorded at one month interval for a period of nine months under ambient storage conditions. The ascorbic acid content decreased from 98.3 to 81.8 and 60.0 to 49.9 mg/100 g in guava and mango ketchups, respectively, while the NEB increased from 0.089 to 0.174 and 0.373 to 0.577 after nine month storage. Slight increase in TSS and acidity were observed. The anti-oxidant value decreased from 32.8 to 18.8 mM/ml in guava ketchup and 26.9 to 16.2 mM/ml in mango ketchup after 9 month storage. No microbial population could be detected during the period of study. The overall acceptability score ranged from 7.0 to 7.8 and 7.2 to 8.5 in guava and mango, respectively.