Potential stabilization effect of native and modified anchote (Coccinia abyssinica) starches in tomato sauce

Figures & data

Table 1. Experimental design for tomato sauce formulations with native and modified anchote starches.

Tomato sauce treatment	Anchote starch %
T0	-
T1-NAS	0.5
T1-HMT	0.5
T1-HYPP	0.5
T2-NAS	1
T2-HMT	1
T2-HYPP	1
T3-NAS	1.5
T3-HMT	1.5
T3-HYPP	1.5

Table 2. Proximate compositions of tomato sauce samples.

Sauce samples	Parameters (%)
	Moisture	Ash	Crude Protein	Crude Fat
T0	69.62 ± 0.40^a	3.02 ± 0.01^a	3.25 ± 0.02^g	0.46 ± 0.01^bc
T1-NAS	67.97 ± 0.40^bc	2.99 ± 0.01^a	3.56 ± 0.01^c	0.48 ± 0.01^b
T1-HMT	66.88 ± 0.06^def	2.89 ± 0.02^b	3.47 ± 0.01^d	0.47 ± 0.01^b
T1-HYPP	68.57 ± 0.39^b	2.82 ± 0.01^c	3.29 ± 0.02^fg	0.46 ± 0.01^bc
T2-NAS	67.32 ± 0.22^cde	2.88 ± 0.02^b	3.61 ± 0.03^b	0.51 ± 0.01^a
T2-HMT	66.56 ± 0.20^fg	2.78 ± 0.03^c	3.50 ± 0.02^d	0.48 ± 0.01^b
T2-HYPP	67.87 ± 0.06^c	2.70 ± 0.01^d	3.33 ± 0.01^f	0.47 ± 0.01^b
T3-NAS	66.65 ± 0.07^ef	2.71 ± 0.02^d	3.73 ± 0.01^a	0.53 ± 0.01^a
T3-HMT	65.65 ± 0.03^fg	2.63 ± 0.03^e	3.62 ± 0.02^b	0.51 ± 0.01^a
T3-HYPP	67.36 ± 0.06 ^cd	2.56 ± 0.02^f	3.42 ± 0.02^e	0.47 ± 0.01^b

mean ± SD; n = 3 Means that do not share a letter in the same column are significantly different (P < .05).

Figure 1. Color parameters (L*, a* and b*) of tomato sauce samples.

Table 3. Physicochemical properties of tomato sauce.

Sauce samples	Physicochemical properties
	TA (%)	pH	TSS (%)
T0	0.39 ± 1.88^c	3.75 ± 0.04^d	4.50 ± 0.10^h
T1-NAS	0.63 ± 3.01^a	6.01 ± 0.04^a	7.63 ± 0.15^c
T1-HMT	0.58 ± 2.79^ab	5.54 ± 0.01^b	5.43 ± 0.15^g
T1-HYPP	0.52 ± 1.97^b	4.88 ± 0.02^c	5.70 ± 0.10^fg
T2-NAS	0.63 ± 2.71^a	6.00 ± 0.03^a	8.43 ± 0.15^b
T2-HMT	0.59 ± 3.35^ab	5.56 ± 0.02^b	6.20 ± 0.10^e
T2-HYPP	0.52 ± 2.48^b	4.95 ± 0.02^c	5.80 ± 0.1^efg
T3-NAS	0.64 ± 3.06^a	6.11 ± 0.01^a	8.97 ± 0.21^a
T3-HMT	0.59 ± 2.67^ab	5.34 ± 0.02^b	6.83 ± 0.25^d
T3-HYPP	0.55 ± 1.30^b	4.93 ± 0.01^c	6.13 ± 0.21^ef

Mean ± SD; n = 3 Means that do not share a letter in the same column are significantly different (P < .05).

Figure 2. Turbidity/cloudiness of tomato sauce after 1, 2, and 3 weeks of storage.

Figure 3. The sedimentation index of tomato sauce after week 1, week 2, and week 3 of storage.

Figure 4. Ascorbic acid content variations with storage time.

Figure 5. Bostwick consistency of tomato sauce samples.

Figure 6. Variation in tomato sauce viscosity with temperature.

Figure 7. Flow behavior of tomato sauce samples thickened with anchote starches.

Table 4. Pasting properties of tomato sauce samples.

	Pasting properties
Sauce samples	Pasting T(^0C)	Peak 1 (cP)	Trough V(cP)	Break V (cP)	Final peak(cP)	Setback V (cP)	Peak time(min)
T0	40.88	7235.70	4725.36	2510.34	8680.11	3954.75	4.69
T1-NAS	40.92	9647.70	6644.68	3003.02	11573.60	4928.92	5.35
T1-HMT	41.05	7819.90	5366.20	2452.70	9393.90	4027.70	5.51
T1-HYPP	40.90	9085.96	6257.80	2828.16	10899.72	4641.92	5.20
T2-NAS	41.15	9738.19	6613.53	3031.18	11682.15	4975.14	5.72
T2-HMT	41.17	7917.23	5452.86	2464.37	9497.69	4044.83	5.86
T2-HYPP	41.08	9149.72	6301.71	2848.01	10976.21	4674.50	5.54
T3-NAS	41.27	11287.69	7774.20	3513.49	13540.97	5766.77	5.90
T3-HMT	41.31	8682.84	5980.16	2702.68	10416.13	4435.97	6.96
T3-HYPP	41.20	9602.46	6613.53	2988.93	11519.33	4905.80	5.88

Figure 8. Microbial load of 20-day old tomato sauce.

Figure 9. Sensory acceptability of tomato sauce on the first day of production.

Figure 10. Sensory acceptability of tomato sauce on the fourteenth day of production.