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Comparative assessment of selected ketchups available in retail trade

 

 

 

Key words: 

ketchup, carotenoids, lycopene, desirability.

Summary

The aim of this study was to analyse the quality of ketchups available in the retail sector. Ketchups were compared for water, lycopene and total carotenoid content. Instrumental colour measurement and consumer evaluation of the desirability of chosen organoleptic characteristics of the investigated products were performed. The investigated material constituted eight ketchups purchased in the retail sector in Olsztyn. The choice of ketchups for experiment was based on their availability in the entire country, as well as with popularity with consumers. Empiric material analysis included calculation of the mean values and standard deviations of obtained physicochemical analyses and sensory evaluation results. Significance of differences was calculated using the Tukey’s test with the Statistica 10.0 software package (StatSoft Inc., USA). Differences were considered significant when the p value was < 0.05. For selected parameters, a Pearson correlation coefficient was also calculated. It was shown that the examined ketchups differed in colour, content of water, content of lycopene and total carotenoid, as well as in terms of colour parameters and sensory assessment. 

mgr inż. Lidia KURP, dr hab. inż. Marzena DANOWSKA-OZIEWICZ, prof. UWM mgr inż. Beata Anna LOBA, dr hab. inż. Mirosława KARPIŃSKA- -TYMOSZCZYK, prof. UWM mgr inż. Anna DRASZANOWSKA, dr hab. inż. Katarzyna Eufemia PRZYBYŁOWICZ, prof. UWM

University of Warmia and Mazury in Olsztyn Department of Human Nutrition ul. Słoneczna 45 f, 10-726 Olsztyn, Poland e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. phone: (+48) 895245516 

 

 

 

Additional information