Effects pumpkin puree incorporated the characteristic of chilli sauce

Abstract

This study reports on the effect of pumpkin puree as thickening agent in sauce on physical, proximate composition and sensory characteristics. In this study, twelve formulated sauces and one control sauce were prepared. Two types of chilli sauces were studied i.e chilli sauce with pumpkin puree without skin (PW) and chilli sauce with pumpkin puree with skin (PS). The study found that the pH values and viscosity value of the PS samples were higher than PW samples. The lightness value, 'a' value and 'b' for PS samples were higher compared to PW samples. Proximate analysis was also carried out to three samples of sauces including a control sauce. From the proximate analysis, the results from the study showed that the PS sample contained more moisture and fiber content compared to PW sample. On the other hand, PW sample contained more crude fat content compared to PS sample.