Rheological Characterization of Ketchup

Bottiglieri, P.; Sio, F. De; Fasanaro, G.; Mojoli, G.; Impembo, M.; Castaldo, Domenico

doi:10.1111/j.1745-4557.1991.tb00089.x

Cited by 16 publications

(16 citation statements)

References 14 publications

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“…Both indices as predicted by models were positively and significantly (P < 0.05) affected by the increase in hydrocolloid concentration (Table 3). Similar results for the flow behaviour indices and consistency coefficients have been reported previously by Dervisoglu & Kokini (1986), Rani & Bains (1987), Bottiglieri et al (1991), Sahin & Ozdemir (2004) and Sharoba et al (2005). Singh Gujral et al (2002) also found that the addition of different hydrocolloids increased the consistency of tomato ketchup.…”

Section: Flow Behavioursupporting

confidence: 88%

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

Koocheki

Ghandi

Razavi

et al. 2009

Int J of Food Sci Tech

107

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The flow properties of ketchup were assessed upon addition of commonly used food thickeners: guar, xanthan and CMC gum at three different concentrations (0.5%, 0.75% and 1%) and four temperatures (25, 35, 45 and 55°C). The ketchup without supplementation served as a control. All ketchup formulations exhibited non-Newtonian, pseudoplastic behaviour at all temperatures and hydrocolloid levels. The Powerlaw and Herschel-Buckley model were successfully applied to fit the shear stress versus shear rate data. The flow behaviour indices, n and n¢, varied in the range of 0.189-0.228 and 0.216-0.263, respectively. The consistency coefficients, k and k¢, were in the range of 8.42-27.22 and 6.56-20.10 Pa s n , respectively. The addition of hydrocolloids increased the yield point (s 0 ) and apparent viscosity of the ketchup in comparison to that of the control. The Arrhenius equation was successfully used to describe the effects of temperature on the apparent viscosity of the prepared formulations. The E a value appeared in the range between 5492.6 and 21475.8 J mol )1 .

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Section: Flow Behavioursupporting

confidence: 88%

“…Ketchups are time-independent, non-Newtonian fluids that show a small thixotropy (Bottiglieri et al, 1991). Tomato ketchup obtains its viscosity from naturally occurring pectic substances in fruits.…”

Section: Introductionmentioning

confidence: 99%

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

Koocheki

Ghandi

Razavi

et al. 2009

Int J of Food Sci Tech

107

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“…However, Bottiglieri and others () stated that this relation was not adequate to describe the flow properties of tomato ketchup. As can be expected, the rheology of food suspensions is much more complex than that of suspensions of monodisperse, solid spheres.…”

Section: Rheology Of Plant‐tissue‐based Food Suspensionsmentioning

confidence: 99%

A Review on the Relationships between Processing, Food Structure, and Rheological Properties of Plant‐Tissue‐Based Food Suspensions

Moelants

Cardinaels

Buggenhout

et al. 2014

Comp Rev Food Sci Food Safe

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Nowadays, there is much interest in controlling the functional properties of processed fruit-and vegetablederived products, which has stimulated renewed research interest in process-structure-function relations. In this review, we focus on rheology as a functional property because of its importance during the entire production chain up to the moment of consumption and digestion. This review covers the literature of the past decade with respect to processstructure-rheology relations in plant-tissue-based food suspensions. It became clear that the structure of plant-tissue-based food suspensions, consisting of plant-tissue-based particles in an aqueous serum phase, is affected by many unit operations (for example, heat treatment) and that also the sequence of unit operations can have an effect on the final structural properties. Furthermore, particle concentration, particle size, and particle morphology were found to be key structural elements determining the rheological properties of these suspensions comprising low amounts of starch and serum pectin. Since the structure of plant-tissue-based products was shown to be changed during processing, rheological parameters of these products were simultaneously altered. Therefore, this review also comprises a discussion of the effect on rheological properties of the most relevant processing steps in the production of plant-tissue-based products. Linking changes in rheology due to processing with process-induced alterations in structural characteristics turned out to be quite intricate. The current knowledge on process-structure-function relations can form the basis for future improved and novel food process and product design.

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“…Ketchup is non-Netwonian, shear-thinning fluid, with yield stress. It also shows thixotropy and viscoelastic properties (Bottliglieri et al 1991;Varela et al 2003;Sahin and Özdemir 2004;Sharoba et al 2005;Koocheki et al 2009). Rheological properties of ketchup are essentially affected by the rheological characteristics of tomato concentrate (Bayod et al 2008; Barbana and El-Omri 2009).…”

Section: Introductionmentioning

confidence: 99%

Effect of Modified Starches on Rheological Properties of Ketchup

Juszczak

Oczadły²,

Gałkowska

2012

Food Bioprocess Technol

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The aim of this work was to study the effect of commercial modified starches of different origin on rheological properties of ketchup. The following starches were used to produce the ketchup samples: chemically modified potato (acetylated distarch adipate from potato starch), waxy maize (acetylated distarch adipate from waxy maize starch and hydroxypropyl distarch phosphate from waxy maize starch), and cassava (acetylated distarch adipate from cassava starch) starches and physically modified cassava and waxy maize starches (physically modified cassava starch and physically modified waxy maize starch). The SEM microphotographs revealed that swollen or disrupted starch granules were present in the ketchup samples. As was evaluated by particle size distribution analysis, two peaks characteristic for different starch granule sizes were observed, the first peak at about 100 μm for ketchup thickened with potato starch and the second one at about 50 μm for the rest of the samples. Ketchups showed non-Newtonian, shearthinning flow with tendency to yield stress. Values of the rheological parameters describing the flow curves significantly correlated with Bostwick consistency. Ketchup samples exhibited different susceptibility for temperature changes, while values of flow activation energy were from 4.18 to 9.00 kJ/mol. On the basis of mechanical spectra, it is noted that values of G′ were higher than these of G″ showing that elastic properties dominated over the viscous ones. Ketchup samples exhibited properties of weak gels which were estimated from the values of G′ and G″ moduli and their relation and from values of tangent of phase angle (tan δ 0 0.14−0.37). Principal component analysis revealed both similarities and differences in rheological behavior of the examined ketchup samples thickened with different modified starches.

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Rheological Characterization of Ketchup

Cited by 16 publications

References 14 publications

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

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

A Review on the Relationships between Processing, Food Structure, and Rheological Properties of Plant‐Tissue‐Based Food Suspensions

Effect of Modified Starches on Rheological Properties of Ketchup

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