African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Quality attributes of homemade tomato sauce stored at different temperatures

Smith Gilliard Nkhata
  • Smith Gilliard Nkhata
  • Department of Agriculture and Extension Services (DAES) Food and Nutrition Branch, Ministry of Agriculture, Irrigation and Water Development, P. O. Box 30145, Lilongwe, Malawi.
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Emmanuel Owino Ayua
  • Emmanuel Owino Ayua
  • Department of Food Science and Nutrition, University of Eldoret, P. O. Box 1125-30100, Eldoret, Kenya.
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  •  Received: 01 December 2017
  •  Accepted: 26 March 2018
  •  Published: 31 May 2018

Abstract

Tomato (Lycopersicon esculentum) is processed into different products including tomato sauce. The aim of this study was to determine the quality attributes of homemade tomato sauce during storage at 6 and 30°C for 8 weeks. At 4 weeks, there were no significant changes in sensory attributes during storage at both 6 and 30°C. There were significant differences (PË‚0.05) of sensory attributes after 6 weeks. Sauce stored at 30°C had higher microbial load than at 6°C. Both sensory mean scores and pH were inversely related to microbial growth. Therefore, the shelf-life of homemade tomato sauce could be increased at low temperature (6°C).

Key words: Homemade tomato sauce, storage temperatures, sensory, attributes.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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