The effect of turnip juice use on product properties in ketchup production

Effect of the use of turnip juice, a traditional Turkish drink, on product properties in industrialised ketchup production, which has an important place in world consumption in this study, was investigated. The main purposes of this study were to improve the nutritional value, functional and sensory properties of ketchup by using turnip juice and to increase the diversity of use and added value of our traditional product. There are 5 different ketchup samples within the scope of the thesis. These are; 100% concentrated tomato ketchup (Ş0), 25% concentrated turnip juice-75% concentrated tomato ketchup (Ş25), 50% concentrated turnip juice-50% concentrated tomato ketchup (Ş50), 75% concentrated turnip juice-25% concentrated tomato ketchup (Ş75) and 100% concentrated turnip juice ketchup (Ş100). Dry matter, brix, water activity, titratable acidity, pH, total phenolic matter, antioxidant activity, colour, serum separation, texture, viscosity and sensory analyses were performed. The Delta-e, firmness, concentration, external viscosity, viscosity index, total phenolic matter and antioxidant activity values increased with the use of thickened turnip juice in ketchup production. Except for total phenolic matter, the other increases were found to be statistically significant (p<0.05). There was no serum separation in any of the samples. In the sensory analysis results, Ş25 was the sample with the highest score in the criteria of colour-appearance, texture- viscosity, taste- smell and general taste. In colour-appearance, Ş25 was followed by Ş50 and Ş0, respectively. In other sensory evaluation criteria, the control (Ş0) came second. The use of thickened turnip juice above 25% resulted in a decrease in sensory scores compared to the control. In this study, it was determined that the use of thickened turnip juice up to 50% in ketchup production is sensory acceptable.