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Ketchup Development from Fresh Mushroom

M. H. R. Bhuiyan
Department of Food Engineering and Technology, State University of Bangladesh

M. S. Rana
Assistant Manager, PRAN-RFL Group

Abstract/ Executive Summary:

The experiment was conducted to develop ketchup from fresh mushroom and studied its storage life. 32 full factorial design was used to identify significant factor and base formulation. The “one factor at a time” optimization method was used to optimize formulation. The study showed that sugar, vinegar and their interaction have significant effect on overall acceptability in the development of mushroom ketchup. Sugar showed dominating effect on overall acceptability rather than vinegar. Optimal combination of sugar and vinegar were 76 g and 50 ml respectively for per kg raw mushroom paste to make ketchup. Onion 12 g, Garlic 1g, Cardamom, Black pepper, Cinnamon and Red chili 0.5 g each, clove 0.5 g, salt 5 g, starch 1 g and Na- benzoate (0.7g/ Kg finished product) were common ingredients. TSS showed linear whereas vitamin C concentration showed inverse relation with storage period. The RFT (4±1⁰C) storage ensured better retention of chemical and sensory properties than RMT (30±2⁰C) storage. The storage stability of the mushroom ketchup was higher in RFT than RMT.

Keywords: Mushroom, sugar, vinegar, ketchup, overall acceptability

Location: Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Bangladesh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Fortified food

Objectives:

1. To find out optimal formulation of mushroom ketchup, and 2. To study the storage-life of the developed mushroom ketchup.

Methodology:

The experiment was conducted in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Bangladesh. Mushroom was collected from Mushroom and Tissue Culture Laboratory, Horticulture Demonstration and Training Center (HDTC), DAE, Keyotkhali, Mymensingh. Different chemicals and materials were used from the laboratory stock. Design of Experiment - Primarily the 32 full factorial design was used. The main factors were sugar (20, 50 and 80 g) and vinegar (30, 50 and 70 ml) with three level of each factor and the other ingredients were same for each formulation. The “one factor at a time” optimization method was also applied. Polynomial model having R2 value a minimum of 0.85 was used to optimize formulation. Preparation of ketchup - The thoroughly cleaned mushroom was blended to paste. The paste was placed in a stainless steel vessel with spices bag (containing selective spices in specific amount). About one-third quantity of sugar and salt were added to the paste and mixed thoroughly. After some heating the thickening agent, starch was added and boiled till the paste reduced to one-third of its original bulk. The spices bag was removed and squeezed to extract its essence and then remaining quantity of sugar and salt were added. The vinegar was added and mixed thoroughly. After that heating was continued to require consistency. To a small quantity of the ketchup, sodium benzoate was added at specified rate (0.7g / Kg finished product) and mixed thoroughly with the rest of the product. The finished product was poured into sterilized bottle and sealed. The bottles with the contents were pasteurized at 85⁰C for 30 minutes and then cooled in air and stored at room temperature (30±2⁰C) and also at refrigerator (4±1⁰C). Sensory Evaluation - The consumer acceptability of the developed product was evaluated by a taste-testing panel using 1-9 point Hedonic Rating Test (HRT). The panelist scores were analyzed with software. Chemical Analysis - Total soluble solids (TSS) and vitamin C content were determined. The analysis was performed according to the AOAC.

Source of Information: BANGLADESH RESEARCH PUBLICATIONS JOURNAL; ISSN: 1998-2003, Volume: 7, Issue: 2, Page: 182-188, July - August, 2012

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The optimization of formulation of the mushroom ketchup was based on the overall acceptability. Sugar showed most prominent effect on overall acceptability than vinegar. The increase in TSS was directly whereas vitamin C concentration change was inversely related with storage period. The RFT storage ensured maximum retention of chemical and sensory properties compared to RMT storage. Significant RFT and RMT storage life of drinks was 30 to 45 days and 15 to 30 days respectively.

Knowledge Management: Journal