Selection of Hydrocolloid to formulate processed Tomato salsa with herbs

Abstract

The present study was carried out to standardize processed tomato salsa with herbs. Formulation of tomato salsa was finalized on the basis of sensory evaluation as tomato (70 %), vinegar (10 %), sugar (8 %), cilantro (1.5 %), onion (5.2 %), garlic (0.6 %), capsicum (1.5 %), green chilli (0.6 %), oregano (0.3 %) ,cumin (0.15 %), pepper (0.15 %), and salt (2 %). pectin, sodium alginate, CMC (carboxy methyl cellulose) and guar gum were added to processed tomato salsa with different levels of concentrations (0.2, 0.4, 0.6, 0.8 and 1.0 %) to avoid separation of serum from product and to improve viscosity. Guar gum at 0.2 % concentration showed high viscosity compared with other hydrocolloids of same concentration, and scored higher in overall acceptability of formulated product.