Effect of some hydrocolloids on the rheological properties of different formulated ketchups

The rheological properties of ketchup as a function of different hydrocolloids and temperature

“…The power law (Sahin & Ozdemir, 2004) and Herschel-Bulkley (Sharoba et al, 2005) equations were found to be an adequate model to describe the flow behaviour of the ketchup. Flow behaviour was described by the fitting of the power law (i) and Herschel-Bulkley (ii) model to experimental data (shear stress-shear rate):…”

“…Ketchup is a descriptive term for a number of different products, which consist of various pulps, strained and seasoned fruits; the variety made from tomatoes being the most popular condiment. Tomato ketchup is a heterogeneous, spiced product, produced basically from either cold or hot extracted tomatoes; or directly from concentrates, purees or tomato paste (Sahin & Ozdemir, 2004).…”

“…Other factors such as enzymatic degradations, pectin ⁄ protein interaction, pulp content, homogeniza-tion process and concentration may also affect the consistency of tomato products (Crandall & Nelson, 1975;Tanglertpaibul & Rao, 1987;Stoforos & Reid, 1992;Vercet et al, 2002;Mazaheri Tehrani & Ghandi, 2007). These inconsistencies may be alleviated by addition of different hydrocolloids (Sahin & Ozdemir, 2004).…”

Development and characterisation of a sugar‐free milk‐based dessert formulation with fig (Ficus carica L.) and carboxymethylcellulose

“…It is one of the most extensively used hydrocolloids in many food production systems because it is tasteless, inert, noncaloric and odourless, dissolves quickly in hot and cold aqueous systems, forms clear solutions without cloudiness, and acts as moisture binder and thickener (Cancela et al 2005;Bayarri et al 2009;Arancibia et al 2015). The type and amount of hydrocolloids have a significant effect on structure, rheology, matrix transformation during oral processing and consequently the colour, texture, flavour release and perception of the final products (Depypere et al 2003;Sahin and Ozdemir 2004;Cancela et al 2005;Arancibia et al 2015).…”

“…Investigation of the effect of various ingredients and the effects of their concentrations or characteristics on milk desserts' properties such as rheological behaviour, appearance and physical and sensory characteristics during the production process is of increasing interest (Balaghi and Senge 2014;Morais et al 2014;Arancibia et al 2015). It is essential to design and optimise various unit operations in food processing, which in turn influences the overall acceptability of products (Depypere et al 2003;Sahin and Ozdemir 2004;Cancela et al 2005;Arancibia et al 2015).…”