Nutritional and microbiological evaluation on sauces and ketchups available in Bangladesh

Jahan S., . and Mumtaz B., . and Hoque M. M., . and Anandsynal, . and Motalab M., . and Saha B. K., . Nutritional and microbiological evaluation on sauces and ketchups available in Bangladesh. pp. 357-365. ISSN 2231-7546

The study was performed to compare the macro and micro nutrient elements heavy metal contents and microbiological quality of ten different types of sauces and ketchups available in Bangladesh. Physicochemical properties vitamin minerals preservatives and heavy metals concentration and microbiological quality were determined for all the samples. The results of this study suggest that the selected sauces and ketchups are good source of nutrient antioxidant like vitamin C and energy. Heavy metals as well as concentration of preservatives were analyzed to assess the safety in terms of physical and chemical hazards associated with sauces and ketchups. Among heavy metals only aluminum was detected in studying sauces and ketchups but their concentration were lower than the permitted level. The results of this study were compared with existing results and recommendations which will be helpful for consumers to consider the nutritional quality and safety of sauces and ketchups.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(01)%202018/(48).p...

Abstract

The study was performed to compare the macro and micro nutrient elements heavy metal contents and microbiological quality of ten different types of sauces and ketchups available in Bangladesh. Physicochemical properties vitamin minerals preservatives and heavy metals concentration and microbiological quality were determined for all the samples. The results of this study suggest that the selected sauces and ketchups are good source of nutrient antioxidant like vitamin C and energy. Heavy metals as well as concentration of preservatives were analyzed to assess the safety in terms of physical and chemical hazards associated with sauces and ketchups. Among heavy metals only aluminum was detected in studying sauces and ketchups but their concentration were lower than the permitted level. The results of this study were compared with existing results and recommendations which will be helpful for consumers to consider the nutritional quality and safety of sauces and ketchups.

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Item Type:	Article
AGROVOC Term:	Sauces
AGROVOC Term:	Ketchups
AGROVOC Term:	Experiments
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Nutritional value
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Preservatives
AGROVOC Term:	Heavy metals
AGROVOC Term:	Vitamins
AGROVOC Term:	Minerals
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/24027

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