Optimization of thickener and acid level in tomato ketchup

Use of thickeners in Processed tomatoes enrich nutritive value and therapeutic properties. The formulation with 9.56% bottle gourd and 1.44% acidity as acetic acid was selected on the basis of highest flavour, sourness and overall acceptability score. Sensory score and physico chemical analysis values were in close range with predicted values. The flavour score in tomato ketchup ranged from 5.8 to 8.3. The overall acceptability score was in range of 6.6 to 7.75. Total soluble solids ranged between 26to 27°Brix. The ascorbic acid content varied from 40.17 to 57.08 mg/100g in tomato ketchup. The lycopene content ranged from 1.1 to 1.99 mg/100g.