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.
