Sensory and Instrumental Texture Measures on Ketchup Made With Different Thickeners

Abstract

The effect of thickening agents, native corn starch, guar and xanthan gums, on rheological behaviour, consistency and serum separation of ketchup was evaluated by sensory and instrumental analysis. A texture quantitative descriptive analysis was performed. All sensory parameters were highly significant in discriminating among samples and showed high correlation values, therefore those attributes easier to handle could be selected to evaluate sensory texture. Experimental flow curves fitted the Herschel‐Bulkley equation. Thixotropic behaviour was not observed in any of the samples. PLS analysis confirmed sensory texture could be predicted by instrumental texture measurements. Because of the good correlations found between sensory and instrumental parameters, USDA Applesauce consisçometer and Blotter Test measures can be used as tools for quality control programs. Either guar gum, xanthan gum or a combination of both could be good substitutes of starch in formulations, as it has disadvantages such as high gelatinization temperature, retrogradation and syneresis.

Psychorheology of food dispersions

“…Good agreement between the experimental results and the Herschel-Bulkley equation were reported from another source (Varela et al, 2003).…”

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

“…[1,3,4] The effects of several hydrocolloids on the physical and rheological properties of ketchup have been studied. [1,[3][4][5][6][7][8][9][10] However, improvement of physical and nutritional attributes of this condiment is a desirable goal which can be achieved by incorporation of multi-functional thickening agents such as long-chain inulin in the formulation. Inulin can produce higher viscosity and better stability and might improve the nutritional value of the final product as well.…”

Effect of Modified Starches on Rheological Properties of Ketchup

“…Ketchup is non-Netwonian, shear-thinning fluid, with yield stress. It also shows thixotropy and viscoelastic properties (Bottliglieri et al 1991;Varela et al 2003;Sahin and Özdemir 2004;Sharoba et al 2005;Koocheki et al 2009). Rheological properties of ketchup are essentially affected by the rheological characteristics of tomato concentrate (Bayod et al 2008; Barbana and El-Omri 2009).…”

“…Rheological properties of ketchup depend not only on the amount of tomato paste used and its rheological characteristics but also on the kind and amount of added thickening substances. The most often used thickening agents are polysaccharide hydrocolloids such as: guar gum, xanthan, tragacanth, pectins, and sodium alginate (Gujral et al 2002;Varela et al 2003;Sahin and Özdemir 2004;Sahin and Özdemir 2007;Koocheki et al 2009). These substances essentially improve sensory and rheological properties of ketchup.…”

“…These substances essentially improve sensory and rheological properties of ketchup. Guar and xanthan gums and their mixtures are found to be the most successful in decreasing serum separation of tomato ketchups (Varela et al 2003;Sahin and Özdemir 2007). Other thickening substances used in production of ketchup are modified starches (Lee et al 1997), soy protein (Thakur et al 1996), dried tomato paste (Farahnaky et al 2008), as well as oat hydrolyzates in mixture with polysaccharide hydrocolloids (Gibiński et al 2006).…”