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The use of potato starch/xanthan gum combinations as a thickening agent in the formulation of tomato ketchup
- Source :
- CyTA - Journal of Food, Vol 18, Iss 1, Pp 401-408 (2020)
- Publication Year :
- 2020
- Publisher :
- Taylor & Francis Group, 2020.
-
Abstract
- Tomato ketchup was prepared using potato starch (PS)/xanthan gum (XG) combinations as a thickening agent, and its sensory textural properties, viscosity stability, low-field nuclear magnetic resonance (LF-NMR) imaging and rheological properties were evaluated. Results showed that PS/XG as a thickener enjoyed the highest score (4.6) with good sensory evaluation. Due to the electrostatic and steric repulsive forces between PS and XG, the tomato ketchup prepared by 2.5% w/w PS/XG (PS:XG was 80:1) had better acid resistance, superior hardness, adhesion adhesiveness and cohesiveness than potato starch (PS), modified starch (MS), and no thickener (Control). Particularly, PS/XG enhanced the viscosity of ketchup for its electrostatic repulsion which delays starch retrogradation. LF-NMR imaging demonstrated that the moisture distribution in ketchup prepared by PS/XG was the most uniform. With a thixotropic behavior, PS/XG had a similar flow curve as MS. Therefore, PS/XG exhibited a compelling potential as a thickener in the formulation of ketchup.
Details
- Language :
- English, Spanish; Castilian
- ISSN :
- 19476337 and 19476345
- Volume :
- 18
- Issue :
- 1
- Database :
- Directory of Open Access Journals
- Journal :
- CyTA - Journal of Food
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.4c4099fa9bc44101aca8b9e432be0471
- Document Type :
- article
- Full Text :
- https://doi.org/10.1080/19476337.2020.1760943