Pulses-Fortified Ketchup: Insight into Rheological, Textural and LF NMR-Measured Properties

Author:

Le Thanh-Blicharz Joanna1ORCID,Lewandowicz Jacek2ORCID,Jankowska Patrycja1,Kowalczewski Przemysław Łukasz3ORCID,Zając Katarzyna1,Kačániová Miroslava45ORCID,Baranowska Hanna Maria6ORCID

Affiliation:

1. Department of Food Concentrates and Starch Products, Institute of Agriculture and Food Biotechnology—State Research Institute, 61-361 Poznań, Poland

2. Department of Production Management and Logistics, Poznan University of Technology, 60-965 Poznań, Poland

3. Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland

4. Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, 94976 Nitra, Slovakia

5. School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, 01-043 Warszawa, Poland

6. Department of Physics and Biophysics, Poznań University of Life Sciences, 60-637 Poznań, Poland

Abstract

Tomato ketchup is one of the most popular foods eaten all over the world. To improve the texture of these sauces, modified starches are used most commonly. This may be negatively assessed by consumers. The solution to this problem could be the use of legume flours, as beyond thickening potential, they are recognized as plant foods of high nutritional value. The aim of the work was to estimate the applicability of pulse flour as a texture-forming agent for ketchup. A comprehensive assessment of the quality of ketchup was made, both in terms of sensory properties and instrumentally analyzed physicochemical features: acidity, color, texture, rheological properties, and dynamics of water molecules using the LF NMR method. It was stated that pulse flours are suitable for use as forming agents for ketchup, although they have slightly weaker thickening properties with a consistency index ranging from 5.06–6.82 Pa·sn, compared to acetylated distarch adipate (19.48 Pa·sn). Texture, which is the most important parameter for consumer acceptance of ketchup, can be successfully analyzed using instrumental methods. Firmness ranged from 0.51 N for lentil and pea-fortified ketchup to 0.55 N for the lupine variant. Ketchup thickened with different pulses and flours reveals slightly different individual sensory characteristics, so it makes it possible to create a new gamut of healthy tomato sauces. The highest overall sensory score was attributed accordingly to lentils (6.9), lupine (6.2), chickpeas (6.1), and peas (5.8).

Publisher

MDPI AG

Subject

Fluid Flow and Transfer Processes,Computer Science Applications,Process Chemistry and Technology,General Engineering,Instrumentation,General Materials Science

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