Physicochemical properties of taro and maize starch and their effect on texture, colour and sensory quality of tomato ketchup

Abstract

The physicochemical properties of starch from local cultivar of taro from North‐Eastern region of India, known as Panchamukhi (Colocasia esculenta var. antiquorum) were compared with maize starch. Both starches presented A‐type XRD pattern. The granule size of Panchamukhi taro starch was in the range of 2.19–4.28 µm, which was smaller, compared to maize starch granules (7.38–16.67 µm). Swelling and solubility of Panchamukhi taro starch were found to be higher compared to maize starch. The pasting profile of the starches showed that Panchamukhi starch had lower final viscosity (FV; 2940 cP) and setback viscosity (SV; 826 cP) compared to maize starch (FV of 3878 cP and SV of 1529 cP). The peak gelatinization temperature (Tp) of Panchamukhi taro starch was 74.36°C, which was significantly higher than Tp of maize starch (69.70°C). The incorporation of the starches during preparation of ketchup showed that both starches improved the texture. The colour of the ketchup was not affected by incorporation of starch up to 2% concentration. The sensory evaluation revealed that ketchup prepared using Panchamukhi taro starch was better than the control sample and was comparable to the ketchup prepared using maize starch.

Structure, properties, and applications of aroid starch

“…Starches of C. esculenta and X. sagittifolium have been used in diverse applications (Antonio-Estrada et al, 2009; Gonzalez-Soto, de la Vega, García-Suarez, Agama-Acevedo, & Bello-P erez, 2011; Nasipuri, 1979;Owusu-Ansah, Pappoe, & Ameyaw, 2005;Sit, Misra, Baruah, Badwaik, & Deka, 2014c), though in most of the studies the structural basis was not explored (Table 9).…”

“…C. esculenta starch (2%) was incorporated into tomato ketchup to increase the firmness and consistency of ketchup without affecting the color. Thus, this starch can be a replacement of maize starch in terms of sensory quality (Sit et al, 2014c).…”

Effect of Angum gum in combination with tragacanth gum on rheological and sensory properties of ketchup

“…For measuring textural characteristics, 150 g of samples were poured in to the metallic container (internal diameter = 45 mm, height = 95 mm). The cylindrical probe (38.1 mm diameter) was allowed penetrate 20 mm from the surface of the samples with 1 mm/s penetration rate (Sit et al ., ). The Texture Pro Lite software was employed for calculating textural characteristics.…”

“…Adhesive force and adhesiveness are defined as the height and the area of negative peak force in the texture profile curves, respectively. Furthermore, apparent modulus and work done to hardness refer to the slope and the area under the first peak of the back extrusion curves, respectively (Sit et al ., ).…”

“…Although the effects of various hydrocolloids (tragacanth gum, guar gum, carboxy methyl cellulose, xanthan gum, locust bean gum, acacia gum, sodium alginate, pectin, and starch) on rheological properties of ketchup have been reported by several authors (Gujral, Sharma, & Singh, ; Sahin & Özdemir, ; Koocheki et al ., ; Juszczak, Oczadły, & Gałkowska, ; Sit, Misra, Baruah, Badwaik, & Deka, ), no information is available about the effect of Angum gum in combination with tragacanth gum on the stability, texture, and sensory characteristics of tomato ketchup. Therefore, the current research was established to investigate the effect of hydrocolloids addition (Angum gum, tragacanth gum, and Angum gum+ tragacanth gum; 1:1 ratio) on rheological properties of tomato ketchup and to found the best model for representing the flow behavior of tomato ketchup.…”