| Popis: |
The opuntia stricta fruit, known for its nutritional richness and abundant secondary metabolites, offers significant potential for value-added food products. This study aimed to develop a novel ketchup formulation by substituting varying proportions of tomato paste with opuntia stricta fruit pulp (OSFP) in ratios of 20 %, 50 %, 80 %, and 100 %. The control sample, consisting of tomato paste without OSFP, and a commercial ketchup (CKetchup) served as benchmark for comparing the physicochemical parameters, bioactive content, and sensory attributes of the final products. The results indicated that incorporating OSFP into the ketchup formulation significantly affected the total soluble solids, titratable acidity, final pH, chroma, and textural properties, while decreasing the L* values and water activity (p < 0.05). Importantly, OSFP-enriched ketchups showed a significant increase in phenolic content (77.7–109.6 mg GAE/100 g sauce) and flavonoid content (20.6–34.7 mg QE/100 g sauce) compared to both the control and CKetchup (p < 0.05). Furthermore, increasing the proportion of OSFP to over 80 % in the ketchup resulted in a significant reduction in serum loss and Bostwick consistency (p < 0.05). Moreover, OSFP significantly influenced the a*/b* ratio, attributed to its unique betalain content, which ranged from 39.5 mg g-1 in the sauce with 20 % OSFP to 119.8 mg g-1 in the sauce with 100 % OSFP. The sensory evaluation revealed that the formulated ketchup containing 50 % and 20 % OSFP achieved the highest overall acceptability (p > 0.05). Overall, incorporating OSFP into ketchup enhances its bioactive compounds and offers a potential increase in dietary antioxidants, highlighting its beneficial impact on global nutrition. |
