Textural and Rheological Properties of Sliceable Ketchup

Author:

Shokraneh Nadia1ORCID,Alimi Mazdak1,Shahidi Seyed-Ahmad1ORCID,Mizani Maryam2,Bameni Moghadam M.3,Rafe Ali4ORCID

Affiliation:

1. Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol P.O. Box 6616935391, Iran

2. Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran P.O. Box 6616935391, Iran

3. Department of Statistics, Allameh Tabataba’i University, Tehran P.O. Box 1489684511, Iran

4. Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad P.O. Box 91775-1163, Iran

Abstract

This study investigates the effect of different mixtures of gums [xanthan (Xa), konjac mannan (KM), gellan, and locust bean gum (LBG)] on the physical, rheological (steady and unsteady), and textural properties of sliceable ketchup. Each gum had an individually significant effect (p < 0.05) on viscosity; however, the addition of Xa in combination with other gums had a greater effect on viscosity. By increasing the use of Xa in ketchup formulations, the amount of syneresis decreased such that the lowest amount of syneresis related to the sample prepared with 50% Xa and 50% gellan. Although the use of different levels of gums did not have a significant effect on the brightness (L) and redness (a) indices (p < 0.05), the use of different ratios of gums had a significant effect (p < 0.05) on the yellowness (b) index. The effect of different levels of gums used had a significant effect only on firmness (p < 0.05), and their effects on other textural parameters were not statistically significant (p > 0.05). The ketchup samples produced had a shear-thinning behavior, and the Carreau model was the best model to describe the flow behavior. Based on unsteady rheology, G’ was higher than G” for all samples, and no crossover between G’ and G” was observed for any of the samples. The constant shear viscosity (η) was lower than the complex viscosity (η*), which showed the weak gel structure. The particle size distribution of the tested samples indicated the monodispersed distribution. Scanning electron microscopy confirmed the viscoelastic properties and particle size distribution.

Publisher

MDPI AG

Subject

Polymers and Plastics,Organic Chemistry,Biomaterials,Bioengineering

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