American-Eurasian J. Agric. & Environ. Sci., 14 (3): 190-192, 2014 ISSN 1818-6769 © IDOSI Publications, 2014 DOI: 10.5829/idosi.aejaes.2014.14.03.81224 Corresponding Author: Javid Ali, PCSIR Laboratories Complex, Jamrud Road Peshawar, KPK-Pakistan. 190 Preparation of Instant Tomato Ketchup Powder and Comparison of its Physiochemical Composition with Different Brands of Tomato Ketchup Available in Market Saeed Akhtar, Javid Ali, Farhat Ali Khan, Bilal Javid, Said Hassan and Sudhair Abbas 1 1 2 3 4 5 PCSIR Laboratories Complex, Jamrud Road Peshawar, KPK-Pakistan 1 Sarhad University of Science and Information Technology Peshawar, KPK-Pakistan 2 Department of Plant Breading and Genetics, The University of Agriculture Peshawar, KPK-Pakistan 3 Department of Agricultural Chemistry, University of Agriculture, Peshawar, KPK-Pakistan 4 Department of Pharmacy, Abasyn University, KPK-Pakistan 5 Abstract: Instant tomato ketchup powder was prepared on cabinet dryer. The quality of prepared product was also compared with three commercial brands of tomato ketchup. Among physiochemical characteristics; total sugars, reducing sugars, total acidity, total soluble solids, moisture, protein, ash, NaCl % and fat were determined. The prepared tomato ketchup powder moisture was 5.20%, ash was 4.2%, acidity was 4.9%, vitamin C was 9.5 mg/100 g, NaCl was 7.2%, protein was 6.1%, total sugar was 67.1%, reducing sugar was 22.1% and ether extract was 1.89%. The product was highly acceptable regarding taste and texture when reconstituted with water. Key words: Tomato Vitamin C Ingredients Sugars NaCl INTRODUCTION in the food such as sauces and soups. Several food Tomato (Lycopersicon esculentum Mill) is one of the processing and storage of the tomato products by most popular and versatile vegetable all over the world. preventing the heat and oxidative damage on the It plays a vital role in providing a substantial quantity of antioxidants [6]. On the other hand a useful optimization vitamin C and A in human diet. The fruits are eaten raw or criterion requires a global approach that includes all the cooked. It is most popular as salad in the raw state and is quality characteristics of the tomato products. Hence, it is made into soups, juice, ketchup, pickles, sauces, necessary both to minimize the damage to the sensory conserves, puree, paste, powder and other products [1]. and nutritional quality and to maximize the safety and Tomatoes are one of the most widely used and shelf life of the products. versatile vegetable crops. They are consumed fresh and In the present work an attempt has been made to are also used to manufacture a wide range of processed break the conventional mode of tomato ketchup products [2]. Tomatoes and tomato products are rich in preparation and a new approach has been adapted in health related food components, as they are good sources order to make the product not only more economical but of carotenoids (in particular, lycopene), ascorbic acid also more convenient in handling and transportation. (Vitamin C), vitamin E, folate flavonoids and potassium [3, 4]. The main antioxidants in the tomatoes are the MATERIALS AND METHODS carotenoids, ascorbic acid and phenolic compounds [5]. Consumer demand for highly quality, minimally Raw Materials Collection: Fresh tomatoes of good processed products has increased remarkably in recent quality were purchased from the vegetable market years. Preference have shifted towards the fresh, healthy Peshawar city and were transported to the Food and rich flavored ready to eat food with and enhanced Technology Center, PCSIR Laboratories Complex shelf life. Tomato powders are often used as an ingredient Peshawar an, where tomato paste was prepared. technology studies have been carried out to optimize the