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VOL. 8, ISSUE 2 (2026)
Evaluation of the effects of selected spices (ginger, garlic, clove, cumin, cinnamon, black pepper, and turmeric) on sensory taste and shelf life of tomato puree
Authors
Mehrukh Iffat, Ravindra Kumar Jain, Ashwani Kumar
Abstract
Natural herbs spices can be used to preserve
tomato puree instead of using chemicals or artificial preservatives. This
research determined how seven herbs spices (ginger, garlic, clove, cumin,
cinnamon, black pepper and turmeric) impacted sensory characteristics and the
storage life of tomato puree stored at 25 degrees Celsius for 30 days. A tomato
puree and spice mixture was produced with 0.5% to 1.0% of each spice, based on
weight (w/w). After producing the spice/process mixtures, a sensory analysis was
measured by 30 judges using a 9-point hedonic scale. Molecular, physical and
antioxidant analysis were performed weekly. Cloves had the longest increased
shelf life (38 ± 1.8 days), lowest microbes (2.9 ± 0.3 log CFU/g), and greatest
amount of antioxidants (82.5 ± 1.9%). Turmeric had the highest color rating
(8.1 ± 0.3). Cloves and cinnamon received the highest sensory scores indicating
acceptability. All herbs and spice mixtures had significantly greater
performance than the controls for all characteristics (p < 0.05). This paper
provides evidence that depending on the herb/spice selected (clove, cinnamon
and turmeric) naturally sourced preservatives can be effective food and health
promoting preservatives for preserving tomato puree and do not negatively
affect the sensory quality of the puree.
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Pages:62-66
How to cite this article:
Mehrukh Iffat, Ravindra Kumar Jain, Ashwani Kumar "Evaluation of the effects of selected spices (ginger, garlic, clove, cumin, cinnamon, black pepper, and turmeric) on sensory taste and shelf life of tomato puree". International Journal of Biotechnology and Microbiology, Vol 8, Issue 2, 2026, Pages 62-66
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