Effect of inulin and galactooligosaccharides on particle size distribution and rheological properties of prebiotic ketchup

Abstract

The aim of this study was to evaluate the effects of different combinations of long-chain inulin and short-chain galactooligosaccharides mixed with different hydrocolloids on the physical/rheological attributes of prebiotic ketchup. Novel prebiotic ketchup was produced in which modified starch, xanthan, and guar gum was incorporated. Results showed that modified starch negatively influenced the physical properties of prebiotic samples and the optimum condition was 7.5% long-chain inulin and 2.5% galactooligosaccharides along with 0.4 % xanthan and 0.18% guar gum. Under these conditions, smaller hysteresis loop area, higher values of the linear viscoelastic region, larger G 0 , η 0 in the creep test, and smaller sized suspended particles as compared to the other prebiotic samples were observed. In addition, galactooligosaccharides may interfere with the elastic behavior due to its high water solubility. Therefore, an appropriate amount (2.5%) of this ingredient may be used to produce a nutritive prebiotic ketchup with desirable textural properties. Environmental scanning electron microscopic images confirmed larger and inter-connected air bubbles entrapped into the semi-solid matrix of prebiotic sample produced under optimum condition. ARTICLE HISTORY

Rheological and colour properties of apple jellies supplemented with inulin with various degrees of polymerisation

“…The obtained tan δ values indicate a significant advantage of elastic properties over viscous properties and enable the statement that all samples have the character of a strong gel. The results obtained comply with the results of the pre‐existing research on other products such as ketchup, kefir, yoghurt and gluten‐free bread dough (Brennan & Tudorica, ; Juszczak et al , ; Glibowski & Kowalska, ; Mansouripour et al , ). While analysing the figures for fresh samples, one should note the variability obtained depending on the preparation.…”

“…A decrease in the moduli values was also determined for inulin‐supplemented dough, and moduli were reduced to a lowest degree under the impact of inulin with the highest DP (Juszczak et al , ). Similarly in the study of Mansouripour et al (), which investigated the impact of inulin and galactooligosaccharides interaction on the properties of ketchup, a significant impact of inulin was observed, which was represented by a decrease in moduli values relative to the sample without its addition. On the other hand, in the study of Teimouri et al () an increase in the consistency of milk‐sour cherry juice stabilised with long‐chain inulin was observed.…”

Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch

“…With the increase of inulin concentration in the tested samples, instantaneous and retardation compliance increased, which indicates structure weakening, decrease of the share of elastic properties, and reduction of the system's resistance to deformations. The presented results differ from the study of [10], where the increase of the amount of inulin replacing sugar Differences between values with the same letters in particular columns are nonsignificant at 0.05 level of confidence.…”

“…Tan δ values and the course of the relationships indicate a significant advantage of elastic properties over viscous properties and enable the statement that the sample has the character of a strong gel. The obtained results comply with the results of the preexisting research on other products such as ketchup, Figure 2: Influence of inulin addition on flow characteristics of gels at temperature 25°C: (a) flow curves: ◯ 0%, × 5%, ◊ 10%, Δ 15%, * 20%, □ 25%, − 30%, ▲ 35%, and ♦ 40%; (b) dependency of power-law model parameters on the contribution of inulin: curve at increasing shear rate: ◯ K, Δ n; curve at decreasing shear rate: ◊ K, □ n. [4,10,16,22,31,32]. Addition of inulin results in reduction of the moduli values, maintaining of the course of moduli dependencies of angular frequency, and at the same time causing increase of the value of phase shift angle and its considerable variabil-ity in the function of angular speed.…”

Chain length distribution of inulin from dahlia tubers as influenced by the extraction method

“…[31] Furthermore, as used in aerated products (mousses, puddings, ice cream, ketchups) and emulsions (dairy spreads, pastes), inulin increases their stability. [32] Thus, the use of inulin in the food industry is as a replacement of fat-containing substances. [33] The high molecular weight inulins have a much wider range of activities.…”