Comparative studies of xanthan, guar and tragacanth gums on stability and rheological properties of fresh and stored ketchup

被引:11
作者
Amiri, Elahe Omidbakhsh [1 ]
Nayebzadeh, Kooshan [1 ]
Mohammadifar, Mohammad Amin [1 ]
机构
[1] Shahid Beheshti Univ Med Sci, Fac Nutr Sci & Food Technol, Natl Nutr & Food Technol Res Inst, Dept Food Sci & Technol, Tehran, Iran
来源
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2015年 / 52卷 / 11期
关键词
Tomato ketchup; Xanthan gum; Guar gum; Tragacanth gum; Starch; Rheological properties; WAXY CORN STARCH; DIFFERENT FORMULATED KETCHUPS; MAIZE STARCH; KAPPA-CARRAGEENAN; HYDROCOLLOIDS; MIXTURES; BEHAVIOR; PASTES; FLOW; GELATINIZATION;
D O I
10.1007/s13197-015-1837-9
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The effect of three different hydrocolloids (Tragacanth gum, Guar gum, Xanthan gum) was compared on stability, rheological and sensory properties of fresh and 6 months stored tomato ketchup. Gums were added at five levels (0, 0.2, 0.25, 0.3, 0.35 g/100 g (w/w)) respectively to ketchup prepared with starch (0.5 g/100 g (w/w)). Statistical analysis showed gums concentration and type of gums and storage caused a significant effect on rheology and syneresis. According to results, as gums concentration was increased, a decrease occurred in syneresis values and an increase occurred in viscosity, spreadability and yield stress. Xanthan gum created the most overall texture acceptability, structure strength and links strength approximately in both fresh and stored samples in lower concentration than Guar gum and Tragacanth gum. While Xanthan gum or Guar gum created thixotropic behavior, sample containing Tragacanth gum exhibited rheopectic behavior. As concentration of Tragacanth gum was increased, a decrease occurred in rheopectic behavior. In level of 0.25 %, Xanthan gum was better than two other gums in stability, overall texture acceptability, yield stress, structure strength, spreadability, links strength in fresh and stored samples and retaining of thixotropic behavior at the end of storage, while Tragacanth gum created greater viscosity at shear rate of 500 than other two gums in fresh and stored samples that could be related to thermodynamic incompatibility between starch and this gum.
引用
收藏
页码:7123 / 7132
页数:10
相关论文
共 34 条
[1]   Effect of xanthan on the small-deformation rheology of crosslinked and uncrosslinked waxy maize starch [J].
Abdulmola, NA ;
Hember, MWN ;
Richardson, RK ;
Morris, ER .
CARBOHYDRATE POLYMERS, 1996, 31 (1-2) :65-78
[2]   Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum [J].
Achayuthakan, Piyada ;
Suphantharika, Manop .
CARBOHYDRATE POLYMERS, 2008, 71 (01) :9-17
[3]   Yield stress components of waxy corn starch-xanthan mixtures: Effect of xanthan concentration and different starches [J].
Achayuthakan, Piyada ;
Suphantharika, Manop ;
Rao, M. A. .
CARBOHYDRATE POLYMERS, 2006, 65 (04) :469-478
[4]   VISCOELASTIC PROPERTIES OF MAIZE STARCH HYDROCOLLOID PASTES AND GELS [J].
ALLONCLE, M ;
DOUBLIER, JL .
FOOD HYDROCOLLOIDS, 1991, 5 (05) :455-467
[5]   Clean label starches as thickeners in white sauces. Shearing, heating and freeze/thaw stability [J].
Arocas, A. ;
Sanz, T. ;
Fiszman, S. M. .
FOOD HYDROCOLLOIDS, 2009, 23 (08) :2031-2037
[6]   A THEORY OF FLOW AS A COOPERATIVE PHENOMENON [J].
BOHLIN, L .
JOURNAL OF COLLOID AND INTERFACE SCIENCE, 1980, 74 (02) :423-434
[7]   RHEOLOGICAL CHARACTERIZATION OF KETCHUP [J].
BOTTIGLIERI, P ;
DESIO, F ;
FASANARO, G ;
MOJOLI, G ;
IMPEMBO, M ;
CASTALDO, D .
JOURNAL OF FOOD QUALITY, 1991, 14 (06) :497-512
[8]   Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch [J].
Chaisawang, M ;
Suphantharika, M .
CARBOHYDRATE POLYMERS, 2005, 61 (03) :288-295
[9]   SHEAR THINNING AND ANTITHIXOTROPIC BEHAVIOR OF A HEATED CROSS-LINKED WAXY MAIZE STARCH DISPERSION [J].
Chamberlain, E. K. ;
Rao, M. A. ;
Cohen, Claude .
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 1999, 2 (01) :63-77
[10]   Mixtures of pregelatinised maize starch and κ-carrageenan:: Compatibility, rheology and gelation [J].
Chaudemanche, Cyril ;
Budtova, Tatiana .
CARBOHYDRATE POLYMERS, 2008, 72 (04) :579-589