Optimization of the Process for Production of Enriched Ketchup

Post-harvest losses of fruits and vegetables in Uganda are estimated at 30% which is approximately 4 billion shillings lost annually. This is due to limited knowledge on value addition and preservation technologies being unaffordable. This study sought to add value to fruits and vegetables with a focus on mangoes, tomatoes, and carrots produced locally. The study determined the effect of processing conditions and addition of fruits and vegetables on the physico-chemical and sensory properties of tomato ketchup. Tomatoes were replaced with mangoes in increments of 10% up to 50% while keeping carrot levels constant at 5%. The best sensory properties were observed in the treatment that contained 15% mango. The Physico-chemical and sensory properties of ketchup were enhanced by the addition of fruits and vegetables up to 20%. The sensory evaluation revealed that ketchup prepared by the addition of fruits and vegetables (local mangoes and carrots) was preferred as compared to the control sample at 0% mango. The color of ketchup was affected by the incorporation of mangoes and carrots and it was acceptable up to at 5% carrot and 15% mango including taste, appearance, flavor, mouthfeel and aroma. The best treatment was then subjected to different processing conditions at different holding times and temperatures of 5, 10 and 15 minutes at temperatures of 70, 75, 80, 85, 90 and 100 degrees Celsius respectively. The best conditions were observed to be between 80℃ and 85℃ and 10 to 15 minutes holding time. It was also evident that time and temperature had a significant (p<0.05) effect on the Physico-chemical properties of ketchup.

Self-Cleaning Polyester Fabric Prepared with TiOF2 and Hexadecyltrimethoxysilane

In this study, self-cleaning polyester (PET) fabrics were prepared using TiOF2 and hexadecyltrimethoxysilane(HDS) treatment. TiOF2 was synthesized via direct fluorination of a precursor TiO2 at various reaction temperatures. The prepared PET fabrics had superior photocatalytic self-cleaning properties compared with anatase TiO2/HDS-treated PET fabrics under UV and sunlight with 98% decomposition of methylene blue. TiOF2/HDS-treated PET fabrics also had superior superhydrophobic self-cleaning properties compared with anatase TiO2/HDS-treated PET fabrics with a 161° water contact angle and 6° roll-off angle. After the self-cleaning tests of the non-dyed TiOF2/HDS-treated PET fabrics, we prepared dyed TiOF2/HDS-treated PET fabrics to test practical aspects of the treatment method. These PET fabrics were barely stained by tomato ketchup; even when stained, they could be self-cleaned within 4 h. These results suggest that practical self-cleaning PET fabrics with superhydrophobicity and photocatalytic degradation could be prepared using TiOF2/HDS-treatment.

Isolation and Identification of Fungi Contaminating Potato Chips Intended for Children’s Consumption and Assessing their Toxins

The study aims to investigate the presence of fungi and their toxins in different samples of potato chips imported from different origins. Fifteen chips’ samples were collected from the local markets of Mosul city/Iraq which included various global origins with several flavors of pepper, paprika, hot spices, and cheese. It appears that all potato chips’ samples were contaminated with fungi and mycotoxins. It was evident that Penicillium spp. were the most predominant fungi followed by Aspergillus spp. and Rhodotorella spp. came third, while Geotrichumspp and yeasts came in fourth. Potato chips from the brand Pringles was contaminated with Penicillium spp., and Geotrichum spp. at a percentage of 50, 30% respectively. The Hum Hum brand samples were contaminated with A.terrus and Penicillium spp. at 40, 30% respectively. Dream brand samples were contaminated with A.jamanicum., and Penicillium., at percentages of 30, 60% respectively. Lays1 with tomato ketchup samples were contaminated with four genera: Penicillium spp., Mucor spp., Rhodotorellaspp., and yeast with percentages of 40, 20, 10, and 10% respectively. Lays2 with French cheese variety was contaminated with the same fungi of laystype but with the addition of Aspergilli (A. versicolor and A. niger), which were 60 and 30% respectively. The Patos brand potato chips were contaminated with two Aspergilli (A.astus and A.jamanicum), at 30 and 40% respectively. Zearalenone was found to be the highest contaminant (13.81ppm) of mycotoxins followed by aflatoxins (0.26ppm). Ochratoxin was the least contaminant (0.16ppm) in the analyzed potato chips. It can be concluded that all tested potato chips’ samples showed the presence of fungi and mycotoxins. However, all mycotoxins (aflatoxin, ochratoxin, and zearalenone) in the food commodities were within the permissible limits intended for human consumption.

Physico-Chemical Analysis of Various Samples of Tomato Ketchup

Aim of our present study was to analyze physico-chemical properties of tomato ketchup samples available in the local market. Major part of tomato consumption comes under processed products like tomato juice, ketchup and sauce. Recent studies have indicated the potential health benefits of a diet that are rich in tomatoes. Study of various physico-chemical parameter testing of four different types of tomato ketchup samples. Study was performed in Department of Applied Sciences, Chemistry section, University of Technology and Applied Sciences, Muscat, Oman during the September 2017 – April 2018. We have selected four different tomato ketchup samples from the local brand and tested for their various physical and chemical parameters such as, pH, conductivity, viscosity, solubility, acidity total, moisture, ash, vitamin C, sodium, potassium, calcium and magnesium. We have used routine and simple techniques for analysis. Such as some chemical methods, Flame photometer etc. We have found that, pH was in the range of 3.6 – 3.8, conductivity 5.38 – 8.71 MS/cm, viscosity 3.93 – 6.76 Pa s, solubility 53.35 – 61.12, titratable acidity 3.2 – 4.01 g/100 gm, (pH metric 3.6 – 4.3 g/100 gm), ash 1.62 – 2.98%, vitamin C 17.25 – 55.23 mg/100 gm, sodium 294.5 – 475.85 ppm, potassium 93.5 – 153.3 ppm, magnesium 106 – 163 ppm, calcium 67 – 117 ppm. The result found in our analysis was more or less close to each other. On the basis of result obtained during the analysis of four tomato ketchup samples Jumbo sample was good amount of vitamin C, less ash value lowest sodium content.

Effects of varying the standard deviation of the luminance on the appearance of food, flavour expectations, and taste/flavour perception

What we taste is affected by what we see, and that includes the colour, opacity, and shape of the food we consume. We report two experiments designed to investigate how the standard deviation (SD) of the luminance distribution of food images influences the perceived visual texture and the taste/flavour experience by using the latest Augmented Reality (AR) technology. We developed a novel AR system capable of modifying the luminance distribution of foods in real-time using dynamic image processing for simulating actual eating situations. Importantly, this form of dynamic image manipulation does not change the colour on the food (which has been studied extensively previously). Instead, the approach outlined here was used to change the SD of the luminance distribution of the food while keeping the chromaticity, the average luminance, and the skewness constant. We investigated the effects of changing the luminance SD distribution of Baumkuchen (a German baked cake) and tomato ketchup on visual perception, flavour expectations, and the ensuing taste experience. Participants looked at a piece of Baumkuchen (Experiment 1) or a spoonful of tomato ketchup (Experiment 2) having different luminance distributions and evaluated the taste on sampling the food. Manipulating the SD of the luminance distribution affected not only the expected taste/flavour of the food (e.g. expected moistness, wateriness and deliciousness), but also the actual taste properties on sampling the food itself. The novel food modification method and system outlined here can therefore potentially be used to control the taste/flavour of different foods crossmodally by means of modifying their appearance properties (specifically the SD of the luminance distribution while keeping other aspects of image statistics constant), and can do so in real time, without the need for food markers.

Potential Analysis of Tomato Paste Export from Xinjiang to Kazakhstan

Ketchup is the most important agricultural product exported by Xinjiang in China, and the main market is in Kazakhstan. Exploring the export potential of Xinjiang Xinjiang to Kazakhstan ketchup will help enterprises to formulate scientific and rational export strategies and effectively promote the healthy development of agricultural trade for the government. for reference. Based on the export data of Xinjiang tomato to Kazakhstan in 2009-2017, this paper uses three exponential smoothing methods to predict the export potential of Xinjiang Xinjiang to tomato ketchup, and analyzes the development of China's Xinjiang and Kazakhstan ketchup trade. The results showed that: (1) The export quantity of tomato ketchup in Xinjiang showed an overall upward trend, but the export value was declining; the structure of export ketchup had changed, but the export of canned tomato ketchup still accounted for a large proportion. (2) China's Xinjiang ketchup has problems in production of Kazakhstan, such as insufficient production standards, low added value of products, lack of well-known brand names, low grades of export products, and green trade barriers. (3) Proposing suggestions for increasing scientific research and technological innovation, extending the industrial chain, and adjusting the industrial structure.

The Roles of Different Sugar Sources on the Quality of Nigella Enriched Tomato Ketchup

The study was concerned to evaluate the effect of table sugar, honey and zero-calorie sugar on the quality of nigella enriched tomato ketchup. Ketchup was prepared by mixing 5, 10 and 15% nigella paste with tomato pulp. The variations in taste, color and texture were analyzed based on the consumers’ acceptability and 5% nigella paste was appropriate for product development. Three different types of sugar source (table sugar/honey/zero-calorie sugar) were used to prepare nigella enriched tomato ketchup. Moisture content and total soluble solids (TSS) were significantly lower in the sample S2 (tomato ketchup prepared with honey) which was 64.00±1.75% and 18.00±1.8%, respectively. Sample S1 (tomato ketchup prepared with table sugar) contained higher moisture content (65.40±1.55%); though it's not significantly different with sample S3 (tomato ketchup prepared with zero-calorie sugar). Sample S3 contained significantly (p<0.05) higher amount of TSS (25±1.6%) than other samples. In case of color analysis, it was observed that L*, a* and b* value reduced for all samples when treated with sodium benzoate but not significantly different. Sensory analysis suggested that sample S1 was suitable for the processing of nigella enriched tomato ketchup.