Nutritional, Physico-Chemical and Microbiological Evaluation of Sauce, Ketchup and Puree Available in Kashmir Valley, India

The main aim of the study was to compare the nutritional, physico-chemical, sensory and microbiological quality of two different brands (Heinz and Hyacinths) of sauce, puree and ketchup available in local market of J&K. The results indicated that sauce, puree and ketchup of Heinz recorded maximum overall acceptability on 5 point hedonic scale. On the basis of physico-chemical analysis, it was observed that protein content of sauce, puree and ketchup for Heinz varied from 0.15%, 0.23%, and 0.22% respectively and 0.09%, 0.13% and 0.11% for Hyacinths. Moisture, fiber, ash and carbohydrate content of both brands varied significantly. Fat content of Heinz products ranges from 0.02%, 0.51% and 0.04% and for Hyacinths product varied from 0.66%, 0.79% and 0.75% respectively. The Nutritional properties, vitamin C content, preservatives and microbiological quality were determined for all samples.