The optimum formula for production of mayonnaise was developed with different on main ingredients (Formula 1; sweetened condensed milk and UHT milk formula 2; egg yolk formula 3; white egg). The effect of tomato lycopene added on physicochemical and sensory properties of mayonnaise was investigated. Physicochemical properties results on formula development were found that the formula 1 had the highest in TBA value and consistency. While formula 2 had the highest in total acidity a* and b* and formula 3 had the lowest in TBA a* and b* but the highest in L*. In addition sensory evaluations were not significant different (p > 0.05) between the 3 developed formulas. Thus the mayonnaise formula 1 was selected to investigate the effect of tomato lycopene levels (0 3 6 and 9%) on physicochemical properties. The results were found that lycopene content a* and b* increased with high level of tomato lycopene while the consistency value was decrease. Furthermore the levels of tomato lycopene were not effect on pH total acidity TBA and L*. Sensory evaluation revealed that the 6 and 9 % of tomato lycopene added had the highest on flavor. Thus mayonnaise supplemented with 6% of tomato lycopene was selected to study the storage at ambient temperature for 9 weeks. The results were found that total acidity TBA and consistency were not significant on during storage. However the pH TBA L* a* and b* was increase.

Effect of tomato powder as sodium nitrite replacer on qualities of Frankfurter was studied. The ratio of tomato powder: sodium nitrite were 0: 2 0.5: 1.5 1: 1 and 1.5: 0.5 respectively. Physicochemical microbiological and sensory properties during storage in vacuum seal at 4 ?C for 21 days were studied. The results were found that the optimum ratio of tomato powder: sodium nitrite was 1: 1 that produced the highest in a* and b* which was higher lycopene content than control. Furthermore it had the highest scores in appearance color and flavor. In addition the formula with the ratio of 1.5 : 0.5 had the highest total acidity and lycopene content but the lowest in hardness gumminess flavor taste texture and overall liking. The ratio of 1: 1 was increased in total acidity TBA and L* after longer storage. Whereas a* flavor taste and overall liking were decreased upon storage time. The sausage that storage before 14 days was accepted in physical chemical microbiological and sensory properties consumer acceptance.