Determination of Ketchup Sensory Texture Acceptability and Examination of Determining Factors as a Basis for Product Optimization

Abstract

The aim of this study was to examine possible usage of instrumental determination of selected texture parameters to estimate sensory texture acceptability of ketchups. Likewise, the authors focused on examination whether the consumer's perception of texture acceptability is connected to the selected factors related to the ingredients and production technology. Yet another aim was to describe the selected textural parameters of ketchups available in the European market. Within the frame of this study, 29 samples of ketchups were analyzed by means of instrumental and sensory texture analysis. Further, a survey research was carried out with the results showing that the texture was the second most significant parameter for the consumer's choice of a particular product. The average evaluation of sensory texture acceptability reached the values from 3.78 to 7.67. Analysis of the evaluation results of textural parameters based on the values of Pearson's correlation coefficient confirmed a high correlation (p < 0.05) between instrumental and sensory determined viscosity and density. However, none of these partial textural parameters affected the sensory acceptability of the texture separately. Thus, using the instrumental analysis for estimation of the sensory texture acceptability of ketchups is not possible. For the optimization and control of ketchup texture in practice, sensory analysis is essential.

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

“…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.…”

Effect of pressure homogenization and modified starch on the viscosity of ketchup: Experimental and modeling

“…Ketchup texture is an essential factor in evaluating consumer acceptance (Zhang, Xie, & Zou, 2019). The texture includes several properties of which consistency and viscosity are usually considered as the main aspects of the quality of tomato products (Tauferova et al, 2015). Viscosity is a valuable physical property.…”

Physico-Chemical Analysis of Various Samples of Tomato Ketchup

“…Ketchup having varying in nutritional and sensory quality in European market. Sensory quality is of the primary importance as the majority of consumers are most aware of this quality aspect [6].…”

“…Karla Ariane et.al study show that the quality of tomato paste or products in terms of ascorbic acid, color and consistency affects exposer of sunlight and industrial processing chain [10]. One research has shown that novel processing technology would yields high quality, better nutrients and longer shelf life of tomato products [11]. The tomato cultivar used during the processing of tomatoes is the most important factor which will be related to product consistency.…”

“…On the other hand, acids and pH are important inputs to define processing time and temperature, which would be useful for other quality characteristics [9]. According to Radoslav Zidek and Vladimir Vietoris [12] survey research showed that texture plays a vital role in consumer's choice for ketchup product. Texture is used for quality control criteria of ketchup.…”