Evaluation of waxy starches as tomato ketchup thickeners
Jacek Lewandowicz
kppj@ue.poznan.plKatedra Przyrodniczych Podstaw Jakości, Uniwersytet Ekonomiczny w Poznaniu (Poland)
Joanna Le Thanh-Blicharz
Zakład Koncentratów Spożywczych i Produktów Skrobiowych, Instytut Biotechnologii Przemysłu Rolno-Spożywczego im. prof. Wacława Dąbrowskiego w Poznaniu (Poland)
Jan Jasiczak
Katedra Przyrodniczych Podstaw Jakości, Uniwersytet Ekonomiczny w Poznaniu (Poland)
Abstract
The aim of the work was to evaluate the effect of addition of waxy starches of different botanical origin on the rheological properties, texture and color of tomato ketchup. Waxy and normal native starches of potato, corn and rice origin were the experimental material. Tomato ketchups contained 3.3% of investigated starches, and their recipes met the Polish Standard requirements. Rheological properties were measured using RotoVisco1 rheometer (Haake). Universal texture profile was analyzed using TA.XT2 texturometer (Stable Micro Systems). Color parameters were determined with CR-300 chroma meter (Minolta). It was found that all investigated ketchups were non-Newtonian, peseudoplastic, thixotropic fluids with yield stress. The highest apparent viscosity was recorded for the ketchups containing waxy potato and waxy rice starches. Ketchups with waxy potato starch revealed the lowest loss of viscosity caused by increasing temperature. Universal texture parameters which differed mostly were: hardness, adhesiveness and gumminess. The texture of ketchups was mostly influenced by normal potato and waxy corn starches. Color of ketchups containing corn and rice starches differed slightly, whereas ketchups thickened with potato starches were darkest. It was evidenced that waxy potato starch should be recommended for thickening of tomato ketchup.
Keywords:
rheological properties, texture, tomato ketchup, waxy starchReferences
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Authors
Jacek Lewandowiczkppj@ue.poznan.pl
Katedra Przyrodniczych Podstaw Jakości, Uniwersytet Ekonomiczny w Poznaniu Poland
Authors
Joanna Le Thanh-BlicharzZakład Koncentratów Spożywczych i Produktów Skrobiowych, Instytut Biotechnologii Przemysłu Rolno-Spożywczego im. prof. Wacława Dąbrowskiego w Poznaniu Poland
Authors
Jan JasiczakKatedra Przyrodniczych Podstaw Jakości, Uniwersytet Ekonomiczny w Poznaniu Poland
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