A Study on The Production and Optimization of Capsicum Ketchup

Abstract

The primary objective of this study was about the production and optimization of capsicum ketchup. The proximate composition, functional properties, microbial analysis, and sensory evaluation of unroasted, roasted, and mix-up Capsicum ketchup samples reveal significant variations. The unroasted sample had the highest moisture content (62.84%) and protein content (1.9%), but the lowest carbohydrate content (31.87%). The roasted sample, on the other hand, had the lowest moisture content (56.98%) and protein content (0.8%) but the highest carbohydrate content (39.76%). The mix-up sample exhibited intermediate values across most proximate parameters. In terms of functional properties, the roasted ketchup was the most acidic (pH 4.12) and the mix-up sample had the highest °Brix (40%), indicating it was the sweetest. Microbial analysis showed that roasting effectively reduced the microbial load, with the roasted sample having the lowest count (3.97×10⁵ CFU/g). Sensory evaluation highlighted the roasted sample as the most flavorful and overall acceptable (8.45 ± 0.826 in taste and 8.15 ± 0.875 in overall acceptability), whereas the mix-up sample lagged behind in most attributes, especially in flavor (6.60 ± 0.821). Overall, roasted Capsicum ketchup shows the most promise, but a balance between functional, sensory, and microbial properties should be targeted for optimal product development.