Textural and Rheological Properties of Sliceable Ketchup
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 (<i>p</i&g...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-03-01
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| Series: | Gels |
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| Online Access: | https://www.mdpi.com/2310-2861/9/3/222 |
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| author | Nadia Shokraneh Mazdak Alimi Seyed-Ahmad Shahidi Maryam Mizani M. Bameni Moghadam Ali Rafe |
| author_facet | Nadia Shokraneh Mazdak Alimi Seyed-Ahmad Shahidi Maryam Mizani M. Bameni Moghadam Ali Rafe |
| author_sort | Nadia Shokraneh |
| collection | DOAJ |
| description | 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 (<i>p</i> < 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 (<i>p</i> < 0.05), the use of different ratios of gums had a significant effect (<i>p</i> < 0.05) on the yellowness (b) index. The effect of different levels of gums used had a significant effect only on firmness (<i>p</i> < 0.05), and their effects on other textural parameters were not statistically significant (<i>p</i> > 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. |
| first_indexed | 2024-03-11T06:29:57Z |
| format | Article |
| id | doaj.art-4fc722dba4bc48bbb255e24737a58958 |
| institution | Directory Open Access Journal |
| issn | 2310-2861 |
| language | English |
| last_indexed | 2024-03-11T06:29:57Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj.art-4fc722dba4bc48bbb255e24737a589582023-11-17T11:14:59ZengMDPI AGGels2310-28612023-03-019322210.3390/gels9030222Textural and Rheological Properties of Sliceable KetchupNadia Shokraneh0Mazdak Alimi1Seyed-Ahmad Shahidi2Maryam Mizani3M. Bameni Moghadam4Ali Rafe5Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol P.O. Box 6616935391, IranDepartment of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol P.O. Box 6616935391, IranDepartment of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol P.O. Box 6616935391, IranDepartment of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran P.O. Box 6616935391, IranDepartment of Statistics, Allameh Tabataba’i University, Tehran P.O. Box 1489684511, IranDepartment of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad P.O. Box 91775-1163, IranThis 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 (<i>p</i> < 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 (<i>p</i> < 0.05), the use of different ratios of gums had a significant effect (<i>p</i> < 0.05) on the yellowness (b) index. The effect of different levels of gums used had a significant effect only on firmness (<i>p</i> < 0.05), and their effects on other textural parameters were not statistically significant (<i>p</i> > 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.https://www.mdpi.com/2310-2861/9/3/222sliceable ketchupgumviscoelasticrheological propertiessyneresis |
| spellingShingle | Nadia Shokraneh Mazdak Alimi Seyed-Ahmad Shahidi Maryam Mizani M. Bameni Moghadam Ali Rafe Textural and Rheological Properties of Sliceable Ketchup Gels sliceable ketchup gum viscoelastic rheological properties syneresis |
| title | Textural and Rheological Properties of Sliceable Ketchup |
| title_full | Textural and Rheological Properties of Sliceable Ketchup |
| title_fullStr | Textural and Rheological Properties of Sliceable Ketchup |
| title_full_unstemmed | Textural and Rheological Properties of Sliceable Ketchup |
| title_short | Textural and Rheological Properties of Sliceable Ketchup |
| title_sort | textural and rheological properties of sliceable ketchup |
| topic | sliceable ketchup gum viscoelastic rheological properties syneresis |
| url | https://www.mdpi.com/2310-2861/9/3/222 |
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