Effect of different hydrocolloids on the quality of ketchup during storage

Abstract

The study was conducted to investigate the effect of hydrocolloids and storage period on the quality of tomato ketchup. Three hydrocolloids were used for this purpose namely rice starch, corn starch and carageenan @ 0.5 and 1% respectively. Total seven samples were prepared including a control sample and stored in glass bottles under refrigerator storage condition. It was concluded that ketchup sample containing corn starch @1% was found to be better than those of prepared with other hydrocolloids incorporation.