Synergistic interactions between konjac‐mannan and xanthan/tragacanth gums in tomato ketchup: Physical, rheological, and textural properties

Abstract

In this research, simultaneous contribution of konjac-mannan (0.3%), xanthan (0.3%), and tragacanth (0.3%) gums in tomato ketchup was investigated comparing the physicochemical, rheological, texture, and sensory properties with the control sample containing 0.3% xanthan gum. Samples selected through viscosity and syneresis evaluation of the nine prepared samples were analyzed by color, flow behavior, frequency sweep, particle size, texture, and sensory experiments. Results indicated that increasing xanthan concentration did not have any significant effect on the apparent viscosity while considerable improvement was observed in the physical stability of ketchups containing konjac-mannan/xanthan ascribed to smaller particles with larger contact surfaces encouraging gel network formation. Highest a* and a*/b* was observed for konjac-mannan/xanthan (0.075%/0.225%) in which formation of hydrated gel granules of gums intensifies light diffraction due to the decreased particle size. This synergistically formed viscous three-dimensional gel network is responsible for the highest cohesiveness and gumminess of the same sample between the ketchup formulations containing two gums. Organoleptic properties of ketchup samples containing konjac-mannan/xanthan showed no significant difference with the control sample. PRACTICAL APPLICATIONS: Development of modern food technologies along with the lifestyle changes over the past few decades and grown public awareness of the relevance between health and nutrition have considerably increased the consumption of ready meals containing low-fat and fiber-rich functional condiments. Ketchup is a popular sauce thickened with tomato pulp powder, potato or corn starch, modified starch, and severally available hydrocolloids such as carboxymethyl cellulose, xanthan, guar, and locust bean gum. In this research work, mixtures of konjac-mannan and xanthan/tragacanth hydrocolloids are used to produce new ketchups with improved physical and rheological properties and lower prices.

Rheological and textural analysis as tools for investigation of drug-polymer and polymer–polymer interactions on the example of low-acyl gellan gum and mesalazine

“…The mechanical properties of the investigated system can reflect the interactions between the matrix components, as it was shown in some previous studies. [54][55][56][57][58] The presence of the incorporated drug or other substances can be another factor affecting the mechanical features of polymer-based products. 59 The results of the performed textural analyses presented as force vs. time curves are depicted in Figures 9 and 10, while the calculated textural parameters are shown in Figure 11.…”

Rheological properties of tomato ketchup

“…In our Ostwald-de Waele model, all ketchup samples also showed non-Newtonian, pseudoplastic behaviour, see Figure 2 and Figure 3. Mirzaei et al (2018) reports the highest sample viscosity with the addition of natural thickeners in the combination of glucomannan and xanthan (1:3), but the results did not show a significant statistical difference from the sample viscosity with the addition of a thickener without combination. These differences may be due to the synergistic interaction between these thickeners.…”

Rheological properties of binary mixtures of Lepidium perfoliatum seed gum and xanthan gum

“…Such studies continue to be improved for controlling and describing the mechanism of interaction and the attributes of blended gels. Several studies have focused on the interaction of XG with other polysaccharides including guar gum [17], konjac glucomannan [18][19][20], locust bean gum [10,21], starch [13,22,23], sodium alginate [24,25], sage seed gum [26], cress seed gum [27], etc. One of the hypotheses concerning the mechanism of gelation between XG and other polysaccharides is that the unsubstituted regions of the monosaccharide backbone attach to the surface of the XG helix, i.e.…”