Assessment of quality attributes of tomato sauce supplemented with moringa root

• Autor(a) principal: DIN,Ahmed
• Data de Publicação: 2020
• Outros Autores: AMIR,Rai Muhammad, AMEER,Kashif, AHMAD,Asif, NADEEM,Muhammad, CHUGHTAI,Muhammad Farhan Jahangir, KHALIQ,Adnan, AHSAN,SAMREEN, Khan,Muhammad Imran, RIAZ,Aayesha, KAUSAR,Rukhsana
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000401014
• topic: tomato sauce; moringa roots; physicochemical properties; sensory quality

Abstract This study was conducted to evaluate the quality and mineral contents of Moringa oleifera root-based tomato sauce. Results showed that roots of M. oleifera are highly enriched with essential nutrients including minerals, such as iron, sodium, magnesium, calcium, potassium and zinc and vitamins specifically vitamin C. Thus, it is useful as a nutritional supplement to enhance the nutritional status of the people and communities especially the susceptible groups including children and women. The tomato sauce supplemented with moringa roots is an effective remedy of malnutrition. TSS, pH, % acidity, Vitamin C were showed highly significant differences among all the treatments and the effect of days on TSS and Vitamin C were also showed highly significant (p<0.05) differences while pH and % acidity showed significant effects and the interactive effect of treatments and days were found highly significant on Vitamin C while TSS, pH and % acidity all were found non-significant. T4 (tomato sauce supplemented with 35 g) showed improved or comparable sensory properties to those of control and mineral profile also showed increasing tendency with corresponding rise in moringa root juice.