Comparative Study of the Physicochemical and Anti-Nutritional Properties of Branded and Laboratory-Produced Tomato Pastes with Added Hydrocolloid

Abstract

Purpose: This study compared laboratory-produced tomato pastes with added pectin (0.31-0.94%) to commercially available brands, assessing physicochemical and antinutritional properties. Methodology: A completely randomized design was employed, and samples were analyzed for moisture, protein, fat, fiber, ash, carbohydrate content, pH, total soluble solids, starch components, viscosity, lycopene, β-carotene, vitamin C, phytate, glycoside, saponin, and tannin. Findings: Moisture ranged from 66.06-72.50%, with branded pastes exhibiting higher moisture than pectin-added samples. The crude protein, fat, crude fibre and ash content of the samples ranged from 4.01 to 4.37%, 0.14 to 0.25%, 4.83 to 6.81%, and 3.26 to 3.84%, respectively. The carbohydrate content ranged from 12.98 to 18.93%. The total soluble solids, amylose, amylopectin, total starch and the dynamic viscosities of the tomato pastes differed significantly (p<0.05) and ranged between 81.56-89.28%, 0.14-0.64%, 99.37-99.86%, 6.54-7.46% and 28.45-45.16%, respectively. However, the laboratory pastes without pectin closely resembled branded products. Significant differences (p<0.05) were observed in pH (4.22-4.81), total soluble solids (81.56-89.28%), starch components, viscosity (28.45-45.16%), and nutritional compounds. Lycopene ranged from 14.32-15.55 µg/100g, β-carotene from 645.7-685.22 µg/100g, and vitamin C from 45.34-48.88 mg/100g. Antinutritional factors varied, with phytate between 0.22-0.35 mg/100g. Pectin addition increased viscosity, and all samples met quality standards. Unique Contributions to Theory, Practice, and Policy: The study advances food chemistry by showing how pectin affects tomato paste's viscosity, starch composition, and nutrient retention. It supports theories on hydrocolloid behavior in moist foods and highlights how processing and fortification impact antinutritional factors (phytates, tannins, saponins, glycosides) and starch modification. It offers a practical guide for small and medium food processors to improve tomato paste quality using optimal pectin levels (0.31–0.94%) without additives. The comparison with commercial brands provides benchmarks for enhancing local products, supporting affordable, high-quality alternatives in tomato-growing areas. Findings support regulatory standards for viscosity, nutrient density, and antinutritional content in tomato products. They inform food labeling and fortification strategies and promote policies that encourage local production and reduce dependence on imports.