Effect of some hydrocolloids on the serum separation of different formulated ketchups

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

“…The volume mean diameter D [4,3] and D (0.5; the size of particle for which 50% of the sample is below this size) of each ketchup sample was measured using a Malvern Mastersizer 2000 laser diffraction particle size analyzer (Malvern Mastersizer 2000, England), according to the method of Juszczak et al [1] The refractive index (RI) and absorption value of the particles were adjusted 1.330 and 0.1, respectively. Each sample was analyzed in triplicate.…”

“…[1,3,4] The effects of several hydrocolloids on the physical and rheological properties of ketchup have been studied. [1,[3][4][5][6][7][8][9][10] However, improvement of physical and nutritional attributes of this condiment is a desirable goal which can be achieved by incorporation of multi-functional thickening agents such as long-chain inulin in the formulation. Inulin can produce higher viscosity and better stability and might improve the nutritional value of the final product as well.…”

“…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. [34,39] According to Wang, [40] one of the most important factors for selecting prebiotic ingredient is chemical stability under food processing conditions.…”

Rheological behaviour of aqueous systems of tragacanth and guar gums with storage time

“…Small amounts of proteinaceous material (up to 3.6%) are present in both fractions (Verbeken et al, 2003). Sahin and Özdemir (2007) tendency of T gum to hydrolysis during storage due to its highly branched and complex structure compared to other hydrocolloids (e.g. G gum or xanthan gum) with more functional structures and properties of both linear and branched polysaccharides.…”

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

“…This storage approach makes frequently results in a loss of ketchup consistency and serum separation, both of which are not accepted well by consumers. Hydrocolloids can be added to improve consistency and decrease the serum loss of the ketchup (Singh Gujral et al, 2002;Sahin & Ozdemir, 2007) but the effect of temperature on the ketchup rheology made with addition of hydrocolloids are yet unknown. Thus, the aims of this study were (i) to assess the flow behaviour and viscosity of ketchup as affected by addition of different hydrocolloids (xanthan, guar gum, CMC) at varying concentrations, (ii) to determine the temperature dependency of such created mixtures and (iii) to establish the best model for describing the flow behaviour of ketchup produced in Iran.…”