UTILIZATION OF ACANTHOPHYLLUM ROOT EXTRACT ON CONSISTENCY OF KETCHUP

Abstract

The consistency of tomato products depends on the amount of suspended particles, pulp in a dispersed environment and directly related to the components the constituents of tomato are soluble and insoluble substances such as pectin. Other factors such as enzymatic degree, interaction between, Pectin and protein, pulp network, homogenization process and concentration play an important role in determining the consistency of tomato products.