荆豆胶与胍尔胶复配对番茄酱流变性和感官品质的影响。
Effect of Angum gum in combination with tragacanth gum on rheological and sensory properties of ketchup.
机构信息
Department of Food Science and Technology, Khorasgan (Isfahan) Branch, Islamic Azad University, Isfahan, Iran.
Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.
出版信息
J Texture Stud. 2017 Apr;48(2):114-123. doi: 10.1111/jtxs.12216. Epub 2016 Aug 25.
UNLABELLED
The aim of this study was to evaluate the effect of Angum gum (AnG) alone and in combination with tragacanth gum (TG) on the stability, texture, sensory, and rheological properties of tomato ketchup. AnG, TG, and Angum gum and tragacanth gum mixture (AnGT; 1:1 ratio) were added at levels of 0.5, 1, and 1.5%. Ten tomato ketchup formulations were produced: control (without hydrocolloid), AnG (0.5-1.5%), TG (0.5-1.5%), AnGT (0.5-1.5%). It was observed that the hydrocolloids addition to tomato ketchup significantly decreased the Bostwick consistency value and serum separation at 2200, 5000, and 8800 g. Textural properties of tomato ketchup by using back extrusion test and particle size analysis were significantly increased with hydrocolloid addition. All tomato ketchup formulations showed shear thinning behavior and the addition of hydrocolloids increased apparent viscosity. The power law and Herschel-Bulkley models were successfully fitted with experimental data. The flow behavior indices of Herschel-Bulkley and power law models were changed in the range of 0.19-0.24 and 0.14-0.30, respectively. The consistency coefficients of these models were in the range of 16.31-79.57 and 11.19-146.06 Pa s , respectively. The storage modulus (G') of all tomato ketchups was higher than the loss modulus (G″). Hydrocolloid addition showed no significant effect on the color indices (L*, a*, b*, hue angle, chroma, and total color differences) of tomato ketchup. The overall acceptability of 1.5% AnG, 0.5% TG, 1 and 1.5% AnGT were significantly higher than other samples. Therefore, AnG can be used alone and in combination with TG as stabilizer in tomato ketchup.
PRACTICAL APPLICATIONS
The consistency of tomato ketchup is an important attribute from both engineering and consumer viewpoints. It was observed that addition of TG, AnG, and AnGT to tomato ketchups significantly decreased their Bostwick consistency values and their serum separation. In addition, hydrocolloid addition showed no significant effect on the color indices (L*, a*, b*, Hue angle, chroma, and total color differences) of samples. Also, the panelists gave greatest sensory scores in term of overall acceptance to ketchups containing 1% AnGT than other samples.
未加标签
本研究旨在评估安古姆胶（AnG）单独使用和与刺槐豆胶（TG）联合使用对番茄酱稳定性、质地、感官和流变特性的影响。在 0.5%、1%和 1.5%的水平下，分别添加安古姆胶、刺槐豆胶和安古姆胶与刺槐豆胶混合物（AnGT；1:1 比例）。共制备了 10 种番茄酱配方：对照（无胶体）、安古姆胶（0.5-1.5%）、刺槐豆胶（0.5-1.5%）、安古姆胶和刺槐豆胶混合物（0.5-1.5%）。结果表明，胶体的添加显著降低了 Bostwick 稠度值和 2200、5000 和 8800 g 下的血清分离。使用反向挤出试验和粒径分析的番茄酱质地特性随胶体添加显著增加。所有番茄酱配方均表现出剪切稀化行为，胶体添加增加表观粘度。幂律和赫歇尔-布尔克里模型成功拟合了实验数据。赫歇尔-布尔克里和幂律模型的流动行为指数分别在 0.19-0.24 和 0.14-0.30 的范围内变化。这些模型的稠度系数分别在 16.31-79.57 和 11.19-146.06 Pa s 的范围内。所有番茄酱的储能模量（G'）均高于损耗模量（G"）。胶体添加对番茄酱的颜色指数（L*、a*、b*、色调角、彩度和总色差）没有显著影响。1.5%AnG、0.5%TG、1%和 1.5%AnGT 的总体可接受性明显高于其他样品。因此，AnG 可单独使用，也可与 TG 一起作为番茄酱稳定剂。
实际应用
从工程和消费者的角度来看，番茄酱的稠度都是一个重要的属性。结果表明，TG、AnG 和 AnGT 的添加显著降低了番茄酱的 Bostwick 稠度值和血清分离。此外，胶体添加对样品的颜色指数（L*、a*、b*、色调角、彩度和总色差）没有显著影响。此外，与其他样品相比，添加 1%AnGT 的番茄酱在总体接受度方面获得了最大的感官评分。
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