Textural and flavour characteristics of commercial tomato ketchups

Panovská, Z.; Štern, P.; Váchová, A.; Lukešová, D.; Pokorný, Jan

doi:10.17221/220/2008-cjfs

Cited by 7 publications

(3 citation statements)

References 14 publications

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“…Mixtures of hydrocolloids are nowadays used to produce new products with improved physical and rheological properties and lower prices (Phillips & Williams, 2009). Industrial ketchups are thickened with tomato pulp powder (Farahnaky, Abbasi, Jamalian, & Mesbahi, ), potato or corn starch (Mert, ; Panovska, Stern, Vachova, Lukesova, & Pokorny, ), modified starch, and severally available hydrocolloids such as carboxymethyl cellulose, xanthan, guar, and locust bean gum (Şahin & Özdemir, ).…”

Section: Introductionmentioning

confidence: 99%

Synergistic interactions between konjac‐mannan and xanthan/tragacanth gums in tomato ketchup: Physical, rheological, and textural properties

Mirzaei

Alimi

Shokoohi³

et al. 2018

Journal of Texture Studies

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In this research, simultaneous contribution of konjac-mannan (0.3%), xanthan (0.3%), and tragacanth (0.3%) gums in tomato ketchup was investigated comparing the physicochemical, rheological, texture, and sensory properties with the control sample containing 0.3% xanthan gum. Samples selected through viscosity and syneresis evaluation of the nine prepared samples were analyzed by color, flow behavior, frequency sweep, particle size, texture, and sensory experiments. Results indicated that increasing xanthan concentration did not have any significant effect on the apparent viscosity while considerable improvement was observed in the physical stability of ketchups containing konjac-mannan/xanthan ascribed to smaller particles with larger contact surfaces encouraging gel network formation. Highest a* and a*/b* was observed for konjac-mannan/xanthan (0.075%/0.225%) in which formation of hydrated gel granules of gums intensifies light diffraction due to the decreased particle size. This synergistically formed viscous three-dimensional gel network is responsible for the highest cohesiveness and gumminess of the same sample between the ketchup formulations containing two gums. Organoleptic properties of ketchup samples containing konjac-mannan/xanthan showed no significant difference with the control sample. PRACTICAL APPLICATIONS: Development of modern food technologies along with the lifestyle changes over the past few decades and grown public awareness of the relevance between health and nutrition have considerably increased the consumption of ready meals containing low-fat and fiber-rich functional condiments. Ketchup is a popular sauce thickened with tomato pulp powder, potato or corn starch, modified starch, and severally available hydrocolloids such as carboxymethyl cellulose, xanthan, guar, and locust bean gum. In this research work, mixtures of konjac-mannan and xanthan/tragacanth hydrocolloids are used to produce new ketchups with improved physical and rheological properties and lower prices.

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Section: Introductionmentioning

confidence: 99%

Synergistic interactions between konjac‐mannan and xanthan/tragacanth gums in tomato ketchup: Physical, rheological, and textural properties

Mirzaei

Alimi

Shokoohi³

et al. 2018

Journal of Texture Studies

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“…Several studies have been published on the evaluation of rheological/textural properties of tomato products like tomato juice, [30] tomato paste, [31][32][33][34] tomato sauce, [35] ketchup, [2,36,37] and ketchupprocessed cheese mixtures. [38] In addition, the effects of various types of hydrocolloids, [1,3,4,6,10] processing parameters, and the structural characteristics of tomato paste on the rheological/viscoelastic behavior of ketchup have been investigated.…”

Section: Introductionmentioning

confidence: 99%

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

Mansouripour

Mizani

Rasouli

et al. 2016

International Journal of Food Properties

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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

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“…Currently, a mixture of hydrocolloids is used to improve physical and rheological properties and reduce costs [ 7 ]. Commercial ketchup usually is thickened with tomato pulp powder [ 7 ], potato or corn starch [ 8 , 9 ], modified starch and carboxymethylcellulose [ 10 ], guar, and carboxymethylcellulose and Xa [ 3 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Textural and Rheological Properties of Sliceable Ketchup

Shokraneh

Alimi

Shahidi

et al. 2023

Gels

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This study investigates the effect of different mixtures of gums [xanthan (Xa), konjac mannan (KM), gellan, and locust bean gum (LBG)] on the physical, rheological (steady and unsteady), and textural properties of sliceable ketchup. Each gum had an individually significant effect (p < 0.05) on viscosity; however, the addition of Xa in combination with other gums had a greater effect on viscosity. By increasing the use of Xa in ketchup formulations, the amount of syneresis decreased such that the lowest amount of syneresis related to the sample prepared with 50% Xa and 50% gellan. Although the use of different levels of gums did not have a significant effect on the brightness (L) and redness (a) indices (p < 0.05), the use of different ratios of gums had a significant effect (p < 0.05) on the yellowness (b) index. The effect of different levels of gums used had a significant effect only on firmness (p < 0.05), and their effects on other textural parameters were not statistically significant (p > 0.05). The ketchup samples produced had a shear-thinning behavior, and the Carreau model was the best model to describe the flow behavior. Based on unsteady rheology, G’ was higher than G” for all samples, and no crossover between G’ and G” was observed for any of the samples. The constant shear viscosity (η) was lower than the complex viscosity (η*), which showed the weak gel structure. The particle size distribution of the tested samples indicated the monodispersed distribution. Scanning electron microscopy confirmed the viscoelastic properties and particle size distribution.

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Textural and flavour characteristics of commercial tomato ketchups

Cited by 7 publications

References 14 publications

Synergistic interactions between konjac‐mannan and xanthan/tragacanth gums in tomato ketchup: Physical, rheological, and textural properties

Synergistic interactions between konjac‐mannan and xanthan/tragacanth gums in tomato ketchup: Physical, rheological, and textural properties

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

Textural and Rheological Properties of Sliceable Ketchup

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