Department of food science and technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran.
Chemical, Polymeric and Petrochemical Technology Development Research Division, Research Institute of Petroleum Industry, Tehran, Iran.
J Texture Stud. 2018 Dec;49(6):586-594. doi: 10.1111/jtxs.12359. Epub 2018 Oct 1.
In this research, simultaneous contribution of konjac-mannan (0.3%), xanthan (0.3%), and tragacanth (0.3%) gums in tomato ketchup was investigated comparing the physicochemical, rheological, texture, and sensory properties with the control sample containing 0.3% xanthan gum. Samples selected through viscosity and syneresis evaluation of the nine prepared samples were analyzed by color, flow behavior, frequency sweep, particle size, texture, and sensory experiments. Results indicated that increasing xanthan concentration did not have any significant effect on the apparent viscosity while considerable improvement was observed in the physical stability of ketchups containing konjac-mannan/xanthan ascribed to smaller particles with larger contact surfaces encouraging gel network formation. Highest a* and a*/b* was observed for konjac-mannan/xanthan (0.075%/0.225%) in which formation of hydrated gel granules of gums intensifies light diffraction due to the decreased particle size. This synergistically formed viscous three-dimensional gel network is responsible for the highest cohesiveness and gumminess of the same sample between the ketchup formulations containing two gums. Organoleptic properties of ketchup samples containing konjac-mannan/xanthan showed no significant difference with the control sample. PRACTICAL APPLICATIONS: Development of modern food technologies along with the lifestyle changes over the past few decades and grown public awareness of the relevance between health and nutrition have considerably increased the consumption of ready meals containing low-fat and fiber-rich functional condiments. Ketchup is a popular sauce thickened with tomato pulp powder, potato or corn starch, modified starch, and severally available hydrocolloids such as carboxymethyl cellulose, xanthan, guar, and locust bean gum. In this research work, mixtures of konjac-mannan and xanthan/tragacanth hydrocolloids are used to produce new ketchups with improved physical and rheological properties and lower prices.
在这项研究中，研究了魔芋甘露聚糖（0.3%）、黄原胶（0.3%）和刺槐豆胶（0.3%）在番茄调味酱中的协同作用，将其与含有 0.3%黄原胶的对照样品的物理化学性质、流变学性质、质构和感官特性进行了比较。通过对 9 种制备样品的粘度和离水收缩率的评价，选择了样品进行颜色、流动行为、频率扫描、粒径、质构和感官实验分析。结果表明，增加黄原胶浓度对表观粘度没有显著影响，而含有魔芋甘露聚糖/黄原胶的番茄酱的物理稳定性有了显著提高，这归因于较小的颗粒具有较大的接触面，有利于凝胶网络的形成。在含有魔芋甘露聚糖/黄原胶（0.075%/0.225%）的样品中，观察到最高的 a和 a/b*，这是由于颗粒尺寸减小，增强了光的衍射。这种协同形成的粘性三维凝胶网络是含有两种胶的番茄酱配方中同一样品具有最高内聚性和粘性的原因。含有魔芋甘露聚糖/黄原胶的番茄酱样品的感官特性与对照样品无显著差异。
过去几十年，随着现代食品技术的发展以及生活方式的改变，公众对健康和营养之间的相关性的认识不断提高，人们对含有低脂肪和富含纤维的功能性调味料的即食餐的消费大大增加。番茄酱是一种流行的酱汁，用番茄浆粉、土豆或玉米淀粉、改性淀粉和几种可用的水胶体如羧甲基纤维素、黄原胶、瓜尔胶和刺槐豆胶增稠。在这项研究工作中，使用魔芋甘露聚糖和黄原胶/刺槐豆胶的混合物来生产具有改进的物理和流变学性质和更低价格的新型番茄酱。
