Effect of Angum gum in combination with tragacanth gum on rheological and sensory properties of ketchup

Komeilyfard, Ahmadreza; Fazel, M.; Akhavan, Hamid‐Reza; Mousakhani-Ganjeh, Alireza

doi:10.1111/jtxs.12216

Cited by 16 publications

(5 citation statements)

References 29 publications

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“…ketchup containing 0.5% angum gum were significantly lower than others. Also ketchup containing 1% tragacanth gum showed no significant effect on the color indices (L*, a*, b*, hue angle, chroma, and total color differences) of tomato ketchup.. (Komeilyfard et al, 2017). Torbica et al (2016) recommended not to add color enhancers to formulation when ketchup supported with dietary fiber…”

Section: Results and Discussion Color Measurementsmentioning

confidence: 97%

“…The ketchup was prepared according to Komeilyfard et al (2017). Concentrated tomato paste diluted to 12% Total Soluble Solids (TSS) in accordance to the formulation.…”

Section: Preparation Of Tomato Ketchupmentioning

confidence: 99%

“…The consistency of tomato ketchup is an important attribute that could be affected by different storing temperatures that can cause separation as main defect accompanied with loss consistency and negative consumer acceptability. The most often solution is by using thickening agents or hydrocolloids such as guar gum, xanthan, tragacanth, pectin, and sodium alginate (Koocheki et al, 2009) or modified starches (Juszczak et al, 2013) and combination of angum gum with tragacanth gum (Komeilyfard et al, 2017) According to Al-Mari (2016), date pits can be deployed in the production of low-calorie tomato ketchup. Tomato ketchup is made up of vinegar, salts, and sugar and kept outside the refrigerator to ensure that the sugar and other ingredients remain suspended in the tomato juice.…”

Section: Introductionmentioning

confidence: 99%

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Physico-Chemical and Sensorial Properties of Ketchup Enriched with Khalas Date Pits Powder

Alqahtani¹

2020

SJKFU

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The importance of date pits as agricultural waste rich in dietary fiber content despite its limited application in food processing. On the other hand, enrichment of ketchup with novel fiber sources is considered a research and development objective. Therefore, this study was conducted to determine the effects of tomato ketchup enrichment with (Khalas) date palm pits (Phoenix dactylifera) powder (DPP) as source of dietary fiber on the color, chemical attribute, rheological properties, and sensory evaluation of tomato ketchup. Different concentrations of DPP (0.00; 0.25; 0.50; 1.00; and 1.50%) were used. It was observed that the enrichment of ketchup with DPP slightly increase (L value) and slightly decrease (a/b) value. There was no difference in the total soluble solids content (Brix) between ketchup treatments at storage period (P<0.05) which ranged between 28.14-29.8%. Acidity and pH of DPP treatments showed similarity without significant difference during storage period. Tomato-date pits ketchup treatments (0.25% and 1.5%) increased viscosity at the beginning of storage, which was decreased later during storage. The highest hardness, adhesiveness, and bostwick values were found in 0.5% DPP treatment compared with control during storage period. The highest sensory evaluation scores were observed in treatments of 0.25 and 0.5 %. The obtained results are promising regarding novel fiber sources in applied processing of tomato ketchup

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Section: Results and Discussion Color Measurementsmentioning

confidence: 97%

“…The ketchup was prepared according to Komeilyfard et al (2017). Concentrated tomato paste diluted to 12% Total Soluble Solids (TSS) in accordance to the formulation.…”

Section: Preparation Of Tomato Ketchupmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Physico-Chemical and Sensorial Properties of Ketchup Enriched with Khalas Date Pits Powder

Alqahtani¹

2020

SJKFU

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“…Salad dressings, bakery emulsions, fruit beverages and sauces. [44,45] Xanthan Suspending agent, emulsifier, stabilizer in toothpaste, ointments, sustained release agent, buccal drug delivery system.…”

Section: Natural Polymersmentioning

confidence: 99%

Cashew Gum: A Review of Brazilian Patents and Pharmaceutical Applications with a Special Focus on Nanoparticles

Amaral

Andrade

et al. 2022

Micromachines

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Natural polysaccharides are structures composed of highly diversified biological macromolecules whose properties have been exploited by a diversity of industries. Until 2018, the polysaccharides market raised more than US $ 12 billion worldwide, while an annual growth forecast of 4.8% is expected by 2026. The food industry is largely responsible for the consumption of this plant-source material, produced by microbiological fermentation. Among the used polysaccharides, gums are hydrocolloids obtained from a variety of sources and in different forms, being composed of salts of calcium, potassium, magnesium and sugar monomers. Their non-toxicity, hydrophilicity, viscosity, biodegradability, biocompatibility and sustainable production are among their main advantages. Although Brazil is amongst the largest producers of cashew gum, reaching 50 tons per year, the polysaccharide is not being used to its full potential, in particular, with regard to its uses in pharmaceuticals. Cashew gum (CG), obtained from Anacardium occidentale L., caught the attention of the industry only in 1970; in 1990, its production started to grow. Within the Brazilian academy, the groups from the Federal University of Ceará and Piauí are devoting the most efforts to the study of cashew gum, with a total of 31 articles already published. The number of patents in the country for innovations containing cashew tree gum has reached 14, including the technological process for the purification of cashew tree gum, comparison of physical and chemical methods for physicochemical characterizations, and optimum purification methodology. This scenario opens a range of opportunities for the use of cashew gum, mainly in the development of new pharmaceutical products, with a special interest in nanoparticles.

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“…TG has been used in many applications such as wound covering, 14 drug delivery, 15 natural antibacterial 16 and dispersing and thickening agent. 17 TG is a biodegradable, biocompatible, inodorous, flavorless, osteogenic, and resistant biopolymer upon a wide pH range. 18,19 However, the pure TG alone has some weaknesses and hence, it is frequently strengthened with either organic or inorganic materials such as clays, 20 carbon nanotubes 21 methacrylate polymers, 12,13 and metal nanoparticles.…”

Section: Introductionmentioning

confidence: 99%

Superparamagnetic Tragacanth Coated Fe3O4@SiO2 Nanoparticles for the Loading and Delivery of Metformin

Farajian

Hashemi

2022

ACSi

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A novel superparamagnetic nano-composite of Fe3O4@SiO2 coated by tragacanth gum (TG) as a natural product has been prepared. The obtained SiO2@Fe3O4@TG nanoparticles were characterized by Fourier transform infrared spectroscopy, energy dispersive X-ray analysis, scanning electron microscopy and dynamic light scattering analyzer. The magnetic nano-composite was applied for the loading and delivery of metformin, an oral diabetes medicine. The conditions for the loading of the drug were optimized by a central composite design optimization method. The maximum loading efficiency of the sorbent for metformin was obtained at pH 7 and its maximum in-vitro release was achieved at pH 1.6, using a phosphate-buffered saline medium. The loading capacity of the sorbent was dependent on the initial metformin concentration and exceeded to 19.6 mg/g in a 200 mg/L solution. A study of the adsorption isotherms for the drug indicated the best fitting into the Langmuir and Freundlich isotherms at the low and high metformin concentrations, respectively. The results indicated that the prepared Fe3O4@SiO2@TG adsorbent, as a non-toxic and low-cost sorbent, was quite appropriate for drug delivery applications.

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Effect of Angum gum in combination with tragacanth gum on rheological and sensory properties of ketchup

Cited by 16 publications

References 29 publications

Physico-Chemical and Sensorial Properties of Ketchup Enriched with Khalas Date Pits Powder

Physico-Chemical and Sensorial Properties of Ketchup Enriched with Khalas Date Pits Powder

Cashew Gum: A Review of Brazilian Patents and Pharmaceutical Applications with a Special Focus on Nanoparticles

Superparamagnetic Tragacanth Coated Fe3O4@SiO2 Nanoparticles for the Loading and Delivery of Metformin

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