M.A. Thesis:

Optimization of ketchup sauce formulation containing sweet potato puree, inulin and date sugar using the response surface methodology

Abstract The purpose of this study was to evaluate the effect of sweet potato, inulin and sugar content of potato as a byproduct in ketchup formulation on chemical (pH, acidity, soluble and insoluble solids), physical (digestibility and color), microbial and It was intuitive. In this study, sweet potato of NC cultivar, inulin with 2 to 60 degree of polymerization and date liquid with sugar of Brix 65 were prepared. In the applied treatments, sweet potato puree (0, 7.5 and 15% w / w), inulin (0, 3.75 and 7.5% w / w) and date sugar (0, 2.25 and 5%) (4% w / w) was used. The results showed that with increasing the amount of mashed potatoes the texture quality increased and then decreased and with increasing inulin content the texture quality increased and the optimum amount of sweet potato (8.5% w / w) and inulin (3.75%) Weight / Weight) is estimated. Also the interaction of potato puree, inulin and date liquid sugar had a significant effect on the degree of brix. In addition, the quadratic effects of potato puree, inulin and date liquid sugar were significant for the overall model. The results showed that with increasing the amount of mashed potatoes the mildew initially decreased and then increased to an optimum of 11.25. However, as the amount of inulin increases, the amount of mildew increases linearly, with an optimum value of 5.63.

Keywords: ketchup sauce, sweet potato puree, inulin, date sugar, process ingredients