Synbiotic Tomato Ketchup Enriched with Beetroot: Development, Quality Evaluation, and Functional Potential

Abstract

The present study aimed to develop and evaluate a synbiotic tomato ketchup enriched with beetroot, prebiotics [galactooligosaccharides (GOS) and chicory root powder], and the probiotic strain Lactobacillus rhamnosus as a non-dairy functional food product. Three formulations containing varying proportions of tomato and beetroot puree were prepared and assessed for sensory acceptability using a 9-point hedonic scale by 15 semi-trained panellists. Among the formulations, K1 (25% beetroot) showed the highest overall acceptability score (8.26 ± 0.12), which was comparable to the control ketchup (8.46 ± 0.15), and was selected for further analysis. The developed synbiotic ketchup contained 147 kcal energy, 35.0 g carbohydrate, 0.95 g protein, 0.29 g fat, 1.09 g crude fibre, 1.95 g ash, 0.12 mg iron, and 60.39% moisture per 100 g. Physicochemical analysis showed total soluble solids of 35 °Brix, pH 3.65, acidity of 0.56%, and salt content of 1.50%. Microbial evaluation indicated probiotic viability, with L. rhamnosus counts increasing from 8.81 to 9.12 log₁₀ CFU/g during 30 days of refrigerated storage (<8 °C), while yeast and mould counts remained below detectable limits (<10 CFU/g). The product remained microbiologically stable for 30 days and was estimated to cost ₹67 per 200 g bottle. The findings suggest that beetroot-enriched synbiotic tomato ketchup may serve as a nutritionally enhanced, consumer-acceptable carrier for probiotic delivery and a functional alternative to conventional ketchup.