Effect of Type 4 Resistant Starch on Colour and Rheological Properties of Tomato Ketchup

Śmigielska, Halina; Lewandowicz, Jacek; Thanh-Blicharz, Joanna Le

doi:10.15193/zntj/2013/87/137-149

Cited by 2 publications

(3 citation statements)

References 7 publications

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“…Vinegar and evaporated water were added at the last stage of ketchup preparation. Prepared samples were stored for 24 h at 4 °C prior to analysis [ 40 ]. Mayonnaise: Prior to the preparation of the emulsion, a starch suspension was pasted along with water, sugar, and salt.…”

Section: Methodsmentioning

confidence: 99%

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Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices

Thanh-Blicharz

Lewandowicz

2020

Foods

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Industrial application of starch as a texture-forming agent is primarily limited to preparations obtained from waxy corn and potatoes. The main reason behind this is its functionality, which depends mostly on rheological properties. However, in food product matrices, these properties change. Despite the vast amount of information on the rheological properties of various starches, the rational choice of thickener appears to be an extremely difficult task. The aim of the work is to systemize the information on the rheological properties of most popular starches in matrices of various food products, applying principal component and cluster analyses. The investigated material is potato and corn starch of the normal and waxy varieties. Binary mixtures containing salts or sweetening agents, as well as four different food products (ketchup, mayonnaise, pudding, and jelly), are investigated. It was found that compared to normal varieties, waxy starches reveal many similar rheological properties in all investigated models and food systems. Furthermore, in most applications, one waxy starch variety may be substituted by another, with no significant impact on the rheological properties and texture of the food product. Moreover, waxy starch preparations are less altered by the presence of cosolutes, i.e., salts and sugar alcohols. Starch model systems were proven to be useful only for rapid thickener screening tests and cannot be recommended as a final reference for the quality design of food products.

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Section: Methodsmentioning

confidence: 99%

“…Vinegar and evaporated water were added at the last stage of ketchup preparation. Prepared samples were stored for 24 h at 4 °C prior to analysis [ 40 ].…”

Section: Methodsmentioning

confidence: 99%

Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices

Thanh-Blicharz

Lewandowicz

2020

Foods

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“…Tomato ketchup was prepared in 200 g batches according to the recipe in accordance with the procedure of Śmigielska et al [24]. The ketchup formulation consisted of 60 g of concentrated (30%) tomato puree, 25 g of sucrose, 12 g of spirit vinegar (10%), 6.5 g of flour, and 3 g of table salt.…”

Section: Ketchupmentioning

confidence: 99%

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

Le Thanh-Blicharz,

Lewandowicz,

Jankowska

et al. 2023

Applied Sciences

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Tomato ketchup is one of the most popular foods eaten all over the world. To improve the texture of these sauces, modified starches are used most commonly. This may be negatively assessed by consumers. The solution to this problem could be the use of legume flours, as beyond thickening potential, they are recognized as plant foods of high nutritional value. The aim of the work was to estimate the applicability of pulse flour as a texture-forming agent for ketchup. A comprehensive assessment of the quality of ketchup was made, both in terms of sensory properties and instrumentally analyzed physicochemical features: acidity, color, texture, rheological properties, and dynamics of water molecules using the LF NMR method. It was stated that pulse flours are suitable for use as forming agents for ketchup, although they have slightly weaker thickening properties with a consistency index ranging from 5.06–6.82 Pa·sn, compared to acetylated distarch adipate (19.48 Pa·sn). Texture, which is the most important parameter for consumer acceptance of ketchup, can be successfully analyzed using instrumental methods. Firmness ranged from 0.51 N for lentil and pea-fortified ketchup to 0.55 N for the lupine variant. Ketchup thickened with different pulses and flours reveals slightly different individual sensory characteristics, so it makes it possible to create a new gamut of healthy tomato sauces. The highest overall sensory score was attributed accordingly to lentils (6.9), lupine (6.2), chickpeas (6.1), and peas (5.8).

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Effect of Type 4 Resistant Starch on Colour and Rheological Properties of Tomato Ketchup

Cited by 2 publications

References 7 publications

Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices

Functionality of Native Starches in Food Systems: Cluster Analysis Grouping of Rheological Properties in Different Product Matrices

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

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