A Study on the Factors Influence the Processing of Some Fruit Sources

The present research placed its emphasis on the processing of Sweet Chili Sauce and GreenTomato Sauce. In this study, the effect of sugar on the physicochemical characteristics ofprepared sauces was studied. In sauce preparation, the use of thickener was found to be effective in the prevention of layer separation which would shorten the shelf-life of the sauce. In thisexperimental work, two types of thickener, xanthan gum and sodium carboxymethyl cellulose(SCMC) were used. It was observed that xanthan increased the yield of sauce and so the use ofxanthan as thickener would be economical in commercial sauce manufacture without using artificial dyes. In processing of Sweet Chili Sauce, the ratio of chili and sugar used were 1:2, 1:2.5 and 1:3. The proportion of xanthan and SCMC were also varied and the sample using 3%w/w each thickener (Sample 2) was found to be more favorable in consistency than other two samples processed with 5%w/w and 7%w/w each of the thickeners. It was also observed that the sample prepared with 2.5 times of sugar (sample2) was more favorable in the physicochemical properties, taste and consistency than other two samples. In addition, it was found that the proportion of xanthan in sauce had a relation with the specific gravity of the sauce. In comparingthe values of specific gravity, sample 2 prepared with 3% xanthan had greater weight than other samples processed with 5% and 7% xanthan. In comparing the characteristics of green tomato sauces, it was observed that the sample prepared with 45% w/w sugar was more favorable in the physicochemical properties and taste than other two samples (using 25% and 65% sugar). From the organoleptic point of view, it was observed that all of the prepared sauces had natural color of the fruit and good consistency. In two types of processed sauces, acidity, pH, moisture, soluble solids and ash content were found in the range of food grade value