Novel high antioxidant functional ketchup produced from tomatoes and golden berry mixture

The antioxidants role in human nutrition has gained an increased attention, especially due to their associated health effects. Tomatoes have rich sources of key antioxidant components. Golden berry is comparatively tomato-like in flavor and appearance as well as richer taste with significant health benefits because of its high antioxidants, vitamins, and minerals. In this study, the impact of substituting tomato juice with different levels (25, 50, 75, and 100 %) of golden berry juice on the bioactive compounds and quality criteria of formulated Ketchup were evaluated. The fresh golden berry juice had recorded a total soluble solid three times more than tomato juice. Golden berry juice also showed higher titertable acidity (1.94%) with a pH of 3.28 compared to 0.51% acidity and pH 4.2 for tomato juice. Meanwhile, Tomato juice had lower contents of protein, fat, total carbohydrates, fiber and ash. Golden berry juice contained a high amount of phenolic and flavonoid compound as well as ascorbic acid and consequently total antioxidant activity. Generally, ketchup formulated from 100% golden berry had a high fat, carbohydrate, fiber and ash with a low protein contents. While, no differences in pH value and acidity content of 100% golden berry ketchup formula compared to 100% tomato formula. Increasing the substitution levels of tomato juice with golden berry juice improved significantly (P ≤ 0.05) the total phenolic, flavonoids, ascorbic acid and consequently the antioxidant activities of the formulated ketchup. The trained panelists accept the substitution levels of golden berry up to 75%.