Production of sauce

Name: T.L.V.Peiris Student Number: GS/Msc/Food/3630/08 University of Sri Jayawardenapura

Production of sauce

Introduction

A tomato sauce is any of a very large number of sauces  made primarily from tomatoes, usually

to be served as part of a dish (rather than as a condiment). Tomato sauces are common

for meat and vegetables, but they are perhaps best known as sauces for pasta dishes.

Tomatoes have a rich flavour, low liquid content, very soft flesh which breaks down easily, and

the right composition to thicken into a sauce when they are cooked (without the need of

thickeners like roux). All of these qualities make them ideal for simple and appealing sauces.

The simplest tomato sauces consist just of chopped tomato flesh (with the skins and seeds

optionally removed), cooked in a little olive oil and simmered until it loses its raw flavour, and

seasoned with salt.

Water (or another, more flavourful liquid such as stock or wine) is often added to keep it from

drying out too much. Onion and garlic are almost always sweated or sautéed at the beginning

before the tomato is added. Other seasonings typically include basil, oregano, parsley, and

possibly some spicy red pepper or black pepper. Ground or chopped meat is also common.

In countries such as Australia, New Zealand and in Southern Africa, the term 'tomato sauce' is

used to describe a condiment similar to that known in the USA as 'ketchup'. In Britain, both

terms are used for the condiment.

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2.1. Production of sauce2.1.1. Materials

SS knife BasinSs sauce panWeighing scaleSieveRefractor meterBottles Capping machinePH meterThermo meter

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Production of sauce

2.1.2. Ingredients

Tomato pulp 500gSugar 75gChili 1gSalt 5.6gVinegar 190gSpices 8g

2.1.3. Method

Fresh tomatoes were washed and blanched for 2 min.Then they were peeled and liquidized in a blender.Pulp was strained to get puree pulp.500g pulp and other ingredients except vinegar were put in to the pan and heated till it achieves 20 brix levels.Then vinegar was added to the mixture and heated up to 40 brixSauce was filled in to the bottle while hot with one inch head space.Sauce bottle was pasteurized for 20 min in a water bath followed capping.

2.1.4. Discussion

Satisfactory product was produced but it was little sour since tomatoes are not evenly ripened. However correct blanching time preserved the color of the product. All the ground spices were put in to the small cloth bag and introduced to mixture while making since addition of these directly to sauce will give unsmooth texture.

2.2. Determination of benzoate content of tomato sauce

2.2.1. Introduction

Chemical Formula

Synonyms

Benzenecarboxylic acid Carboxybenzene Phenyl carboxylic acid Phenylformic acid

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Production of sauce

Benzoic acid is a white powder or crystals with a strong odor.Benzoic acid has good anti-microbial features, but because it does not dissolve well in water, sodium benzoate is often used, because in acidic solutions it converts to benzoic acid, and sodium benzoate dissolves very well in water

Benzoic acid is used as a preservative in fruit juice, diabetic jam, and beer etc. However these preservatives are to be present within the prescribed limits. The analysis of benzoic acid involves three steps.

1- Acidification2- Extraction with ether3- Sublimation

2.2.2. Materials Beakers [100 mL, 250 mL] Measuring cylinder [25 mL] Filter funnel & stand Filter papers Metal holder, beaker and round bottom flask Water bath Desiccators Burette & burette stand

2.2.3. ChemicalsAcetoneDiethyl etherConc. HCLAnhydrous sodium sulphatePhenol red 0.05M NaOH

2.2.4. Method

10g of sauce sample was weighed in to 100 mL beaker and mixed with 10 mL of distilled water. 10 mL of conc. HCL was added 25 mL of diethyl ether was added. Mixture was poured in to a separation funnel and mixed well.Ether layer was decanted to a beaker.Same sample was extracted with two more 25 mL ether portions and collected to the above beaker.Ether was filtered through anhydrous sodium sulphate.

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Production of sauce

Ether was evaporated up to 10 mL under low temperature to prevent sublimation.Ether beaker was kept in a metal holder and covered with round bottom flask for sublimation.Sublimed residue [benzoic acid] was dissolved in 2mL acetone and 2mL of water.Then the acid was titrated with 0.05M NaOH using phenol red indicator.Same was repeated using 2g benzoic acid as a controller. 2.2.5. Calculation

3.1 Determination of Benzoate Content of Tomato Sauce

Initial weigh of the beaker = 63.560 g

Final weight after drying = 63.588 g

Weight of the remaining content = 63.588 – 63.560 g

= 0.028g

Weight of the sample = 10.12g

Value of the titration = 0.4 ml

1.0 ml of 0.05 M NaOH = 0.0061 g of benzoic acid

Amount of benzoic acid in

the X g of sample = Titre x 0.0061 x 106/X

Amount of benzoic acid in sample = 0.4 x 0.0061 x 106/10.12

= 241 ppm

2.2.6. Results

Amount of benzoic acid was 241 ppm (mg/Kg).

2.2.7. DiscussionWhen the sample was shaken with diethyl ether while extraction, separation funnel plunger is to be opened to release gas in the funnel for reducing risk of explosionAnhydrous sodium sulphate is used to remove moisture from benzoic acid which is extracted with ether. Since the sublimation is used to estimate benzoic acid, the metal holder, beaker, and round bottom flask are to be fitted each other to prevent the escaping of benzoic acid.When we consider our experiment benzoic acid may have escaped since metal holder, beaker, and round bottom flask were not fitted each other.

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Production of sauce

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