PHYSICOCHEMICAL

Del Monte 7.82 8.15 4.65 3.82 3.51 4 2.25 1.56 3 2.38 41.14 Kissan 9.8 7.3 3.81 3.64 3.11 4 2.42 1.58 3 1.95 40.61 745 cfu/ml, but that was within the specified limit. All the other brands had a TPC of less than 10 cfu/ml.

FOR SENSORY ATTRIBUTES Sensory panel tests were conducted in a test lab, involving technical experts. The tests were carried out under the guidance and supervision of technical experts. The following parameters were judged by the panellists and ratings were then given on a five-point scale. The parameters were as per guidelines set by the Indian Standard.

a) Colour: The colour of tomato ketchup should be a characteristic red, reasonably uniform, and free from any blackening of surface or any discoloration.

b) Consistency: Tomato ketchup should have good fluid consistency and uniform texture. It should not have tendency of separation.

c) Taste and flavour: Tomato ketchup should have an appealing flavour and should be free from any scorched, burnt or other objectionable flavour.

d) Absence of defects: It should be practically Maggi 5 3 1.5 Weikfield 5 3 1.6 Del Monte 5 3 1.5 Kissan 5 3 1.5