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

Abstract

The simultaneous determination of the suitable level of homogenization pressure and modified starch is an important issue, which affects the quality of the industrial ketchup. In this study, ketchup was produced at different pressures of homogenization (0, 5, 8, 11, 14, 17, and 20 MPa) and different weight percentages of modified starch (0, 0.1, 0.4, 0.7, and 1 g/100 g). The viscosity of ketchup was measured at different temperatures. The results showed that the selected ketchup, which contains 1 g/100 g of modified starch and homogenized at a temperature of 25°C and a pressure of 14 MPa, has the optimum viscosity and consistency. After that, to evaluate the effect of homogenization on the physical properties of selected ketchup, additional tests such as the dynamic dispersion scale, the optical microscopy and the Fourier transform infrared spectrophotometer were done. The results indicated a smaller particle size, a more uniform, and a continuous structure of selected ketchup compared with the control sample. Consequently, several different rheological models were investigated for evaluating the rheological behavior of selected ketchup. The statistical measures indicated that the Cross model could predict the rheological behavior of selected ketchup well (R2 = 0.998). Practical Applications Viscosity and syneresis can have strong effects on ketchup quality. Also, reliable rheological data are necessary for designing and optimization of ketchup processing equipment such as pumps, piping, heat exchangers, evaporators, sterilizers, filters, and mixers. In this research, the simultaneous effect of the modified starch and pressure homogenization on the rheological data of ketchup was evaluated. The purpose of this study is to help the ketchup industry by determining the optimum level of homogenization pressure and the optimal dose of modified starch when used simultaneously. Paying attention to this subject is vital for loss prevention in the process and machine depreciation. Furthermore, the rheological behavior which is important during storage, processing, and the transport of ketchup in the industry is determined.

Processing of ketchup by a pilot-scale ultrasonication system: Effects on quality properties and microbial inactivation

“…Characterization of ketchup samples pH was measured using a WTW ProfiLine pH 3110 metre (Wertheim, Germany) at room temperature. The total acidity (Piazza et al, 2021), the total soluble solid (°Brix) by using a hand-held refractometer (Mettler Toledo, OH, USA), and the viscosity by using a Bostwick consistometer (at 20 °C for 30 s) were measured (Baeghbali et al, 2021).…”

“…Despite its high acidic nature, ketchup can be spoiled by yeasts ( Saccharomyces spp. ), molds ( Byssochlamus fulva ) or non-spore forming bacteria (Sperber 2009; Baeghbali et al, 2021). Thus, though decreasing its antioxidant capacity or adversely changing its flavour, the thermal processing is applied to ketchup (Adekunte et al, 2010; Rawson et al, 2011).…”

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

“…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].…”

“…All these components contribute to the ketchup texture, the decisive factor for consumer acceptance of this food product. Both the degree of fragmentation of solid particles (mainly tomato pulp) and the broadly understood physicochemical properties of thickening hydrocolloids are important [3,8]. Rheological properties, that are strongly related to texture, of ketchup are mainly controlled by rheological properties of dispersing phase, i.e., colloidal system containing hydrocolloids, salt, sugar, and acids [9].…”