International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Open Access | Fully Refereed | Peer Reviewed

ISSN: 2319-7064


Downloads: 124

Research Paper | Biology | India | Volume 4 Issue 10, October 2015


Development of Tomato Sauce Fortified with Bael and its Sensory and Chemical Evaluation

Pingale Sangeeta Avinash, Dighe Nilesh Madhav


Abstract: Bael fruit and Tomato have good medicinal and nutritional properties such as antidiabetic, antiulcer, antiseptic, antibacterial, anti-inflammatory, antioxidant and anticancer also, they are effective in treating stomach ailments, gastrointestinal problems, skin diseases, non-constipation, radiation injury, wound healing, burns, dysentery, and diarrhea and in the treatment of skin diseases, etc. Present study was designed to develop the nutritious and healthy food product. Bael enriched tomato sauce with various formulationsand all wereevaluated by sensory analysis. Materialsrequired for it wereBael, Tomato, Garlic, Ginger, Cardamom, Sugar, salt. Three different samples A, B, and C with different proportions of ingredients such as tomato pulp 90, 80, 70. ml, Bael pulp 10, 20, 30ml, respectively for each sample, while the quantities ofGinger 2 gm, Garlic 2 gm, Cardamom 2 gm, Sugar 17 gm, and salt 2 gm were kept constant for all three samples for 100 gm sauce. Sensory analysis was performed for each sample by using hedonic scale. Depending on the sensory evaluation we conclude that C sample was the most acceptable sample for chemical analysis and commercial production. Further by the chemical analysis results we also conclude that Bael juice can be incorporated in the formulation of tomato sauce which in turn also helps in increasing its overall nutritive value.


Keywords: Bael, Tomato, Sauce, Pulp, hedonic scale, Sensory analysis


Edition: Volume 4 Issue 10, October 2015,


Pages: 1775 - 1779


How to Cite this Article?

Pingale Sangeeta Avinash, Dighe Nilesh Madhav, "Development of Tomato Sauce Fortified with Bael and its Sensory and Chemical Evaluation", International Journal of Science and Research (IJSR), https://www.ijsr.net/get_abstract.php?paper_id=SUB159141, Volume 4 Issue 10, October 2015, 1775 - 1779

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