Yousefi, M; Mizani, M; Rasouli, S; Alimi, M; Gerami, A; 2009; The Effect of Yellow Mustard on the Chemical, Microbiological and Sensory Properties of Tomato Ketchup; Food Technology & Nutrition, Vol. 6, No. 4, 2-10.

Abstract: Ketchup is one of the most important and popular tomato products in which numbers of hydrocolloids have been employed in its formulation. In this research work, whole yellow mustard powder ( Sinapis alba, Brassica alba) has been used at different concentration (0-1.5%) and its effect on the chemical, microbiological and sensory properties of the final product is investigated. The results indicated that the chemical properties of ketchup might be improved by adding mustard powder, therefore the insoluble solids is increased by 23% as compared to the standard. This factor might affect the storage stability of the product. Sensory and microbiological properties were not changed significantly. It therefore might be concluded that the application of mustard up to 1.5% did not have an adverse effect on the overall acceptability of the product.


Keywords: Ketchup, Mustard, Chemical Properties, Microbiological Properties, Sensory Properties.

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