Assessment of quality attributes of tomato sauce supplemented with moringa root

Abstract This study was conducted to evaluate the quality and mineral contents of Moringa oleifera root-based tomato sauce. Results showed that roots of M. oleifera are highly enriched with essential nutrients including minerals, such as iron, sodium, magnesium, calcium, potassium and zinc and vitamins specifically vitamin C. Thus, it is useful as a nutritional supplement to enhance the nutritional status of the people and communities especially the susceptible groups including children and women. The tomato sauce supplemented with moringa roots is an effective remedy of malnutrition. TSS, pH, % acidity, Vitamin C were showed highly significant differences among all the treatments and the effect of days on TSS and Vitamin C were also showed highly significant (p<0.05) differences while pH and % acidity showed significant effects and the interactive effect of treatments and days were found highly significant on Vitamin C while TSS, pH and % acidity all were found non-significant. T4 (tomato sauce supplemented with 35 g) showed improved or comparable sensory properties to those of control and mineral profile also showed increasing tendency with corresponding rise in moringa root juice.

摘要：本研究旨在评估辣木（Moringa oleifera）根基番茄酱的品质及矿物质含量。结果表明，辣木根富含多种必需营养素，涵盖铁、钠、镁、钙、钾、锌等矿物质以及维生素C等维生素类物质。因此，其可作为营养补充剂，用于改善民众与社区群体的营养状况，尤其适用于儿童、女性等营养易感人群。添加辣木根的番茄酱可有效改善营养不良状况。各处理组间的总可溶性固形物（Total Soluble Solids, TSS）、pH值、酸度百分比及维生素C含量均表现出极显著差异；贮藏天数对TSS与维生素C含量的影响同样存在极显著差异（p<0.05），对pH值与酸度百分比则存在显著影响；处理组与贮藏天数的交互作用对维生素C含量存在极显著影响，但对TSS、pH值及酸度百分比均无显著影响。T4组（添加35g辣木根汁的番茄酱）的感官品质与对照组相当甚至更优，且其矿物质含量随辣木根汁添加量的增加呈上升趋势。