Institute of Food Science and Technology, Bahauddin Zakariya University, Multan, Punjab, Pakistan.
Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur, Punjab, Pakistan.
PLoS One. 2022 Nov 16;17(11):e0273857. doi: 10.1371/journal.pone.0273857. eCollection 2022.
Globally, the prevalence of vit-A deficiency disorders i.e., xerophthalmia and nyctalopia is increasing especially in teenagers due to lifestyle shifts and undernutrition. This research was designed to develop carrot-supplemented tomato sauce to overcome vit-A deficiency and its related disorders. The carrot sauce was formulated with the addition of 50, 60, and 70% carrot pulp in tomato paste. The prepared sauce samples were tested for physical and biochemical changes in beta carotene (BC), lycopene, viscosity, pH, total soluble solids, titratable acidity, total plate count, and sensory parameters for 12 weeks. A non-significant effect of storage on BC, lycopene, and total soluble solids was observed. The total plate count, acidity, pH, and viscosity were influenced significantly. Sauce containing 60% of the carrot paste showed good sensory characteristics and 42.39 μg/g BC for the whole period of storage. It is concluded that carrot sauce can be used as tomato ketchup replacers to boost the overall quality of life by fighting against vit-A deficiency disorders.
全球范围内，由于生活方式的改变和营养不良，维生素 A 缺乏症（即干眼病和夜盲症）的患病率正在上升，尤其是在青少年中。本研究旨在开发添加胡萝卜的番茄酱，以克服维生素 A 缺乏症及其相关疾病。胡萝卜酱是通过在番茄酱中添加 50%、60%和 70%的胡萝卜果肉来配制的。对制备的酱汁样品进行了 12 周的β胡萝卜素（BC）、番茄红素、粘度、pH 值、总可溶性固体、可滴定酸度、总平板计数和感官参数的物理和生化变化测试。储存对 BC、番茄红素和总可溶性固体没有显著影响。总平板计数、酸度、pH 值和粘度受到显著影响。含有 60%胡萝卜糊的酱汁在整个储存期内表现出良好的感官特性和 42.39μg/g 的 BC。结论是，胡萝卜酱可用作番茄酱的替代品，通过对抗维生素 A 缺乏症来提高整体生活质量。
