Effect of Modified Starches on Rheological Properties of Ketchup

Abstract

The aim of this work was to study the effect of commercial modified starches of different origin on rheological properties of ketchup. The following starches were used to produce the ketchup samples: chemically modified potato (acetylated distarch adipate from potato starch), waxy maize (acetylated distarch adipate from waxy maize starch and hydroxypropyl distarch phosphate from waxy maize starch), and cassava (acetylated distarch adipate from cassava starch) starches and physically modified cassava and waxy maize starches (physically modified cassava starch and physically modified waxy maize starch). The SEM microphotographs revealed that swollen or disrupted starch granules were present in the ketchup samples. As was evaluated by particle size distribution analysis, two peaks characteristic for different starch granule sizes were observed, the first peak at about 100 μm for ketchup thickened with potato starch and the second one at about 50 μm for the rest of the samples. Ketchups showed non-Newtonian, shearthinning flow with tendency to yield stress. Values of the rheological parameters describing the flow curves significantly correlated with Bostwick consistency. Ketchup samples exhibited different susceptibility for temperature changes, while values of flow activation energy were from 4.18 to 9.00 kJ/mol. On the basis of mechanical spectra, it is noted that values of G′ were higher than these of G″ showing that elastic properties dominated over the viscous ones. Ketchup samples exhibited properties of weak gels which were estimated from the values of G′ and G″ moduli and their relation and from values of tangent of phase angle (tan δ 0 0.14−0.37). Principal component analysis revealed both similarities and differences in rheological behavior of the examined ketchup samples thickened with different modified starches.

Sorptive properties of modified maize starch as indicators of their quality

“…On the other hand, the distribution of the particle size of the other two preparations, pre-gelatinised acetylated distarch adipate (product 12616) and pre-gelatinised hydroxypropyl distarch phosphate (product 12650) significantly deviated from normal, which was reflected in a large span and a relatively large standard deviation from the mean diameter of a particle. A similar size distribution of modified waxy starches was observed by Bayod et al (2008) and Juszczak et al (2013).…”

Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch

“…It is likely that the larger peak (10 µm) is associated with the oil droplets stabilized by a layer of egg yolk proteins in normal mayonnaise (Muller et al, 1998;Worrasinchai et al, 2006;Rayner et al, 2012), and the smaller peak (70 µm) is associated with the modified potato starch which is used as a thickening agent. Juszczak et al (2013) reported the particle size of granules of acetylated distarch adipate (ADA) corn and potato starches in ketchup suspension is in the range of 50-100 µm. Whereas, in the sample with 75% egg yolk replacement (curve b), the main peak at 10 µm is much smaller than that of the control because the oil droplets are mainly surrounded by DSA starch instead of egg yolk, and in the sample with 100% replacement (curve c), this peak seems to be completely vanished.…”

Effect of high methoxy pectin and sucrose on pasting, rheological, and textural properties of modified starch systems

“…Therefore, they are the most suited starches for use in fruit pie fillings, ketchup, and sauces 2, 4. Therefore, they are the most suited starches for use in fruit pie fillings, ketchup, mayonnaise, sweet and sour sauces, and baked, frozen, and canned foods 2, 4, 5, 6. In some European Union countries, particularly in Poland, potatoes are one of the major raw materials for the production of starch, hence potato starch derivatives are readily available and widely used 7.…”

“…fruits, can play an important role both in creation and stabilization of texture, and the perception of flavor in such products as fruit fillings and sauces, fruits in gel, or ketchup. Therefore, selection of appropriate modified starch is a key factor influencing consumer acceptance of the composed products 5, 31, 32.…”