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The physicochemical, sensorial, and microbial properties related to the samples of ketchup containing different inulin (0, 3.75, and 7.5%) and date syrup values (0, 2.25, and 4.5%) were assessed in the present study and the results were analysed through statistical response surface method. Considering the mutual effect, an increase in inulin level led to a primary upward and secondary downward trend in brix and synersis, while the conditions were reversed by enhancing date syrup one. In addition, the mutual effect of inulin and date syrup on sensorial properties represented that flavour and overall acceptance first increased by improving inulin amount and decreased in the following, which was different to colour parameter, while adding date syrup affected colour factor in produced ketchup appropriately. Further, an enhancement in inulin value influenced a little the presence of acid-resistant bacteria, yeast, and mould, while increasing date syrup one led to the durability of microbial corruption. Finally, using the optimum levels of inulin (3.75%) and date syrup (1.13%) could affect ketchup formula properly.

Effect of inulin and date syrup from Kaluteh variety on the qualitative and microbial properties of prebiotic ketchup