Use of "Locust Bean Gum" in Ketchup Formulation: Rheological Study

Bouzouita, Nabiha; Barbana, Chockry; Omri, A. El; Zgoulli, S.; Hassouna, M.; Chaabouni, M. M.; Thonart, P.

doi:10.17660/actahortic.2007.758.11

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“…Similar results of shear thinning behavior have been observed for hot break tomato concentrates and pastes prepared at different concentrations and treated at different temperatures (Barreiro et al 1996;Bouzouita et al 2007). …”

Section: Resultssupporting

confidence: 80%

Viscometric Behavior of Reconstituted Tomato Concentrate

Barbana

El-Omri

2009

Food Bioprocess Technol

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The rheological properties of tomato concentrates produced by hot and cold break have been extensively studied by many authors. Only a few studies, however, focus specifically with the rheology of reconstituted concentrates from tomato powders. In this study, the rheological properties of reconstituted tomato concentrate from lyophilized freeze-dried tomato juice were evaluated using rotational viscometer at temperatures 20°C, 30°C, 40°C, 50°C, and 60°C and at concentrations of 9.7%, 12.9%, 20.5%, and 26.8% total soluble solids. Using power law model, both flow behavior index (n) and consistency coefficient (k) were determined. The calculated values of flow behavior index (n) were less than unity (0.03-0.28) at all temperatures and concentrations indicating the shearthinning characteristic of the concentrate. The effect of temperature and concentration on the consistency coefficient (k) was studied. Positive correlation between k in the range of 1.57 and 38.33 Pa s n and inverse absolute temperature (1/T) has been shown by Arrhenius model. Additionally, linear correlation between consistency coefficient (k) and concentration (C) was determined. The activation energies were found in the range of 3.63 and 7.36 kJ/mol K depending on concentration. The results of this study might be useful to improve the design of processing operations dealing with tomato powder reconstitution.

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Section: Resultssupporting

confidence: 80%