• GEETHA
• Mrs.P.KANNEESHWARI

Ketchup is a one of the side dishes of all food items.The objective of the study was to prepare ready to eat tasty and healthy herbal ketchup using herbal medicine plants which could be used by all age groups of the people. The herbal ketchup was made by herbal plants, tomato and sweet potato were used for the production. It’s made without any preservatives and artificial flavor. Its more nutrients content than normal tomato ketchup Sensory properties, nutritional composition, physio-chemical properties, cost calculation, packaging and labeling of the herbal ketchup of the selected variation sample was discussed. Sensory score showed that appearance / color ranges from 4 to 4.7, taste ranges from 3.6 to 4.8, consistency ranges from 3.5 to 4.6 and overall acceptability ranges from 3.6 to 4.8 respectively. However, all the sample are accepted but the preferred was variation 3 by the 50 panelist members. Thus, result obtained shows the feasibility of producing quality and nutri enriched herbal ketchup from variation 3.

chips, fries etc.

"“A STUDY ON DEVELOPMENT AND FORMULATION OF HERBAL KETCHUP”", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 3, page no.f600-f606, March-2023, Available :http://www.jetir.org/papers/JETIR2303576.pdf

"“A STUDY ON DEVELOPMENT AND FORMULATION OF HERBAL KETCHUP”", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 3, page no. ppf600-f606, March-2023, Available at : http://www.jetir.org/papers/JETIR2303576.pdf