Textural and Rheological Properties of Sliceable Ketchup

Shokraneh, Nadia; Alimi, Mazdak; Shahidi, Seyed‐Ahmad; Mizani, Maryam; Moghadam, M. Bameni; Rafe, Ali

doi:10.3390/gels9030222

Cited by 4 publications

(2 citation statements)

References 55 publications

(86 reference statements)

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“…Не має потреби купувати додаткові соуси та добавки, що надає можливість суттєво заощадити. З боку співробітників офісів, молоді, аматорів швидкого перекусу, мереж швидкого харчування та інших купівельних сегментів продукт користуватиметься високим попитом, через те, що він простий і зручний у вживанні [7] Термічна обробка досліджуваної сировини є важливим аспектом на шляху створення специфічних мікробіологічних, органолептичних та реологічних властивостей готового продукту, що своєю чергою формує споживацький та додатковий науковий інтерес [15].…”

Section: обговорення результатівunclassified

Developing a Recipe for Meat Breads With the Addition of Sweet Mustard

Kholod,

Pasichnyi

2023

Вісник НТУ "ХПІ"

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Consumption of meat products is constantly growing in Ukraine, as well as around the world. In recent years, the meat industry has seen increased competition between companies to expand the range of products using flavour compositions. Due to rising prices for meat raw materials and energy, meat industry enterprises are in constant economic dependence on a significant increase in the cost of products. Today, the task of forming safety and quality indicators in the production of cooked sausages is an urgent one. Improving the technology of cooked sausages with the addition of vegetable raw materials - mustard seeds enriched with minerals and polyunsaturated fatty acids to improve quality and give the product improved organoleptic properties is relevant in the current environment of shortage of meat raw materials and its constant rise in price. Pork is traditionally the main component of sausage products in Ukraine. It is highly digestible. This meat contains biologically complete proteins and fats in an easily accessible form, as well as B vitamins. In the experimental recipes of meat breads, mustard is used as a filler, which increases the nutritional value and improves the taste of the product. Mustard stimulates the breakdown of fat and improves protein digestion, while activating metabolism. The peculiarity of this flavouring is that in addition to mustard grains, honey, sugar, ground cloves and wine vinegar are added in appropriate proportions, which gives this additive a sweetness with a slight burning sensation. The study proved that it is possible to improve the formulation of meat breads with flavour fillers. This flavour composition improves the functional and technological properties of model minced meat: The moisture content is increased by 2.4%, and the moisture content is increased by 2.1%, which makes the product juicier. It has been shown that the use of crushed mustard grains with varying degrees of hydration in the specified proportions does not worsen the sensory characteristics of the developed meat breads, but, on the contrary, improves their organoleptic characteristics.

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Section: обговорення результатівunclassified

Developing a Recipe for Meat Breads With the Addition of Sweet Mustard

Kholod,

Pasichnyi

2023

Вісник НТУ "ХПІ"

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“…It has a large share of market sales. Moreover, further growth in its consumption, estimated to be 2.64% annually, is predicted in the period from 2021 to 2025 [1][2][3][4]. This popularity of ketchup is not only due to the fact that it improves the taste of popular dishes and snacks but also that consumers are aware of the pro-health activity of tomatoes [5].…”

Section: Introductionmentioning

confidence: 99%

Pulses-Fortified Ketchup: Insight into Rheological, Textural and LF NMR-Measured Properties

Le Thanh-Blicharz,

Lewandowicz,

Jankowska

et al. 2023

Applied Sciences

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Tomato ketchup is one of the most popular foods eaten all over the world. To improve the texture of these sauces, modified starches are used most commonly. This may be negatively assessed by consumers. The solution to this problem could be the use of legume flours, as beyond thickening potential, they are recognized as plant foods of high nutritional value. The aim of the work was to estimate the applicability of pulse flour as a texture-forming agent for ketchup. A comprehensive assessment of the quality of ketchup was made, both in terms of sensory properties and instrumentally analyzed physicochemical features: acidity, color, texture, rheological properties, and dynamics of water molecules using the LF NMR method. It was stated that pulse flours are suitable for use as forming agents for ketchup, although they have slightly weaker thickening properties with a consistency index ranging from 5.06–6.82 Pa·sn, compared to acetylated distarch adipate (19.48 Pa·sn). Texture, which is the most important parameter for consumer acceptance of ketchup, can be successfully analyzed using instrumental methods. Firmness ranged from 0.51 N for lentil and pea-fortified ketchup to 0.55 N for the lupine variant. Ketchup thickened with different pulses and flours reveals slightly different individual sensory characteristics, so it makes it possible to create a new gamut of healthy tomato sauces. The highest overall sensory score was attributed accordingly to lentils (6.9), lupine (6.2), chickpeas (6.1), and peas (5.8).

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