Chemical, sensory and rheological properties of some commercial German and Egyptian tomato ketchups

Sharoba, Ashraf M.; Senge, B.; El-Mansy, H. A.; Bahlol, H. E. M.; Blochwitz, R.

doi:10.1007/s00217-004-0981-7

Cited by 75 publications

(90 citation statements)

References 25 publications

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“…A decrease in the consistency coefficient (K) was observed at higher temperatures signifying a decrease in viscosity as a function of temperature. The significant influence of temperature on the viscosity of bio-materials was reported by previous researchers (Sharoba et al, 2005;Ibarz et al, 1996). Koocheki et al (2009) observed a decline in flow behavior index (n) with temperature of tomato ketchup, which indicates higher pseudoplasticity at higher temperature.…”

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 66%

“…Koocheki et al (2009) observed a decline in flow behavior index (n) with temperature of tomato ketchup, which indicates higher pseudoplasticity at higher temperature. Temperature has limited influence on the apparent viscosity of considerably pseudoplastic products (Sharoba et al, 2005). Razavi et al (2007) reported a decrease in flow behavior index of starchcalculated and used as indicator of OE influence on starch gel flowing properties-change as a function of shear rate.…”

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%

See 1 more Smart Citation

Legume Starches and Okra (Abelmoschus esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties

Alamri

Mohamed

Hussain

et al. 2013

FSTR

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The physical properties of chickpeas (CP) (Cicer arietinum var. surutato) and Turkish dry beans (TB) (Phaseolus vulgaris var. pinto) starches, as affected by Abelmoschus esculentus extract (OE), were examined. The properties were examined by rapid visco-analyzer (RVA), Brookfield viscometer, differential scanning calorimetry (DSC), and texture analyzer. The extract (OE) was added at 5, 10, and 15% of the starch to develop dry or wet blends. The RVA revealed that the peak and final viscosity as well as the setback of both starches were reduced in the presence of OE. The higher peak temperature (DSC) of the blends indicates slower starch gelatinization. Brookfield profiles demonstrated increase in shear stress at higher shear rate confirming pseudoplasticity of the system (n < 1). Arrhenius type model showed that starch blends viscosities exhibited higher activation energy indicating temperature dependency. Generally, it can be concluded that OE has changed the properties of the starches, particularly, by decreasing viscosity, setback, and pseudoplasticity, gel hardness, and increasing syneresis of gels.

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Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 66%

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%

Legume Starches and Okra (Abelmoschus esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties

Alamri

Mohamed

Hussain

et al. 2013

FSTR

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“…1a. Moreover, the slight frequency dependence of the moduli and the relatively large value of GЉ/GЈ are typical of "weak" gels (43). This behavior differs from that of a "strong" gel, in which GЈ is typically unaffected by the frequency, and a larger difference occurs between GЈ and GЉ.…”

Section: Methodsmentioning

confidence: 94%

“…Requirements regarding the viscoelastic behavior are described in Table 1 and were based on both the evaluation of several commercial acid sauces (according to the methods previously described and illustrated in Fig. 1a) and data obtained from literature (6,17,28,34,36,43,52). In literature, GЈ values of approximately 100 Pa to 400 Pa have been observed in the low-frequency region (0.01 to 0.1 rad/s) for tomato ketchup (6,28,43,52).…”

Section: Methodsmentioning

confidence: 99%

Design of an Experimental Viscoelastic Food Model System for Studying Zygosaccharomyces bailii Spoilage in Acidic Sauces

Mertens

Dang

Vermeulen

et al. 2009

Appl Environ Microbiol

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Within the field of predictive microbiology, the number of studies that quantify the effect of food structure on microbial behavior is very limited. This is mainly due to impracticalities related to the use of a nonliquid growth medium. In this study, an experimental food model system for studying yeast spoilage in acid sauces was developed by selecting a suitable thickening/gelling agent. In a first step, a variety of thickening/gelling agents was screened, with respect to the main physicochemical (pH, water activity, and acetic acid and sugar concentrations) and rheological (weak gel viscoelastic behavior and presence of a yield stress) characteristics of acid sauces. Second, the rheological behavior of the selected thickening/gelling agent, Carbopol 980, was extensively studied within the following range of conditions: pH 4.0 to 5.0, acetic acid concentration of 0 to 1.0% (vol/vol), glycerol concentration of 0 to 15% (wt/vol), and Carbopol concentration of 1.0 to 1.5% (wt/vol). Finally, the applicability of the model system was illustrated by performing growth experiments in microtiter plates for Zygosaccharomyces bailii at 0, 0.5, 1.0, and 1.5% (wt/vol) Carbopol, 5% (wt/vol) glycerol, 0% (vol/vol) acetic acid, and pH 5.0. A shift from planktonic growth to growth in colonies was observed when the Carbopol concentration increased from 0.5 to 1.0%. The applicability of the model system was illustrated by estimating max at 0.5% Carbopol from absorbance detection times.Food structure is, next to the chemical composition and storage conditions, one of the key factors that affect microbial behavior in food products. The effects of food structure are mainly related to the mechanical distribution of water, the chemical redistribution of organic acids, and the mobility of microorganisms (55). In the case of a liquid food product, microbial growth is typically planktonic, and transport of nutrients and metabolites occurs by diffusion, resulting in a homogeneous environment. The majority of foods, however, have some degree of structure, causing microorganisms to be immobilized and constrained to grow as colonies. Within the field of predictive microbiology, where mathematical models are developed for describing microbial growth, inactivation, and survival in food (model systems), most models are based on data obtained in liquid broth media. The scarcity of predictive models that incorporate the effect of structure has been recognized as one of the most important shortcomings in this field of research (41).Conducting experiments on a structured culture medium gives rise to several impracticalities due to the nonliquid nature of the culture medium. Starting from a liquid culture medium, a thickening or gelling agent is added to obtain a structured model system that, ideally, mimics the microstructural properties of the target food product. In order to evaluate the effect of structure on a systematic and consistent basis, the experi-

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“…Porównując zdolności zagęszczające wszystkich badanych skrobi RS4 stwierdzono, że największą zdolność zagęszczającą miały modyfikowane skrobie: kukurydziana woskowa, a następnie modyfikowana ziemniaczana. Natomiast skrobia kukurydziana, oprócz tego że charakteryzuje się znacznie mniejszą lepkością w stosunku do zagęstnika AD, ma znacznie Keczupy pod względem reologicznym wykazują właściwości płynów nienewtonowskich, pseudoplastycznych z granicą płynięcia [3,6,12,13]. Żaden z badanych keczupów nie odbiegał pod tym względem od schematu (rys.…”

Section: Wyniki I Dyskusjaunclassified

Effect of Type 4 Resistant Starch on Colour and Rheological Properties of Tomato Ketchup

Śmigielska¹,

Lewandowicz²,

Thanh-Blicharz³

2013

ZNTJ

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WPŁYW SKROBI OPORNEJ TYPU RS4 NA BARWĘ I WŁAŚCIWOŚCI REOLOGICZNE KECZUPUS t r e s z c z e n i e Celem pracy była ocena przydatności technologicznej skrobi opornej typu RS4, różnego pochodzenia botanicznego, jako zagęstnika do sosów typu keczup. Materiał do badań stanowiły naturalne skrobie: ziemniaczana, kukurydziana oraz kukurydziana woskowa, modyfikowane za pomocą czynnika sieciujące-go, zawierającego bezwodnik adypinowy i octowy. Wykonano badania: reologiczne, tekstury, barwy oraz kwasowości gotowego wyrobu. Stwierdzono, że wszystkie sosy pod względem reologicznym stanowiły płyny pseudoplastyczne z granicą płynięcia. Największą lepkością pozorną cechował się keczup z dodatkiem skrobi kukurydzianej woskowej, następnie: ze skrobią ziemniaczaną oraz kukurydzianą. Parametry profilu tekstury badanych sosów różniły się nieznacznie od parametrów keczupów handlowych, a największe różnice wystąpiły w zakresie twardości i adhezyjności. Zastosowanie preparatów skrobi opornej do produkcji sosów wpłynęło pozytywnie na ich barwę. Pochodzenie botaniczne skrobi nie miało wpływu na pH badanych produktów. Stwierdzono przydatność skrobi opornej typu RS4, zwłaszcza ziemniaczanej i kukurydzianej woskowej, do zagęszczania sosów typu keczup.Słowa kluczowe: skrobia oporna RS4, keczup, tekstura, reologia Wprowadzenie Keczup, warzywny sos produkowany na bazie pomidorów, zaliczany jest do przypraw mokrych lub sosów zimnych. Roczna wielkość jego sprzedaży w Polsce (luty 2009 -styczeń 2010) oscyluje wokół 58 tys. t [17]. Spożycie sosów pomidorowych może wynikać z chęci konsumentów do wzbogacania smaku potraw, jak również z szerokiego asortymentu keczupów (wiele wariantów smakowych) dostępnych w handlu [6]. Ze względu na dużą zawartość przecieru pomidorowego keczup jest źró-dłem witamin, składników mineralnych i antyoksydantów, w tym cennego likopenu. Dr inż. H. Śmigielska, inż. J. Lewandowicz, Katedra Przyrodniczych Podstaw Jakości, Wydz. Towaroznawstwa, Uniwersytet Ekonomiczny w Poznaniu, Al. Niepodległości 10, ul. Starołęcka 40,

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Chemical, sensory and rheological properties of some commercial German and Egyptian tomato ketchups

Cited by 75 publications

References 25 publications

Legume Starches and Okra (Abelmoschus esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties

Legume Starches and Okra (Abelmoschus esculentus) Gum Blends: Pasting, Thermal, and Viscous Properties

Design of an Experimental Viscoelastic Food Model System for Studying Zygosaccharomyces bailii Spoilage in Acidic Sauces

Effect of Type 4 Resistant Starch on Colour and Rheological Properties of Tomato Ketchup

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