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Effect of some hydrocolloids on the rheological properties of different formulated ketchups

Food Hydrocolloids
Publication Date
DOI: 10.1016/j.foodhyd.2004.04.006
  • Hydrocolloids
  • Gums
  • Tomato Ketchup
  • Rheological Properties


Abstract Five different hydrocolloids (tragacanth gum, guar gum, carboxy methyl cellulose, xanthan gum and locust bean gum) were added, at levels of 0, 0.5, and 1 g/100 g (w/w), respectively, to three different formulated ketchups which were processed from cold-break tomato paste dilutions, having total soluble solid (TSS) contents of 7.5, 10, and 12.5 g/100 g (w/w), in sequence, and the effect of these hydrocolloids on the rheological properties of tomato ketchups was investigated using a viscometer with smooth surface wide-gap coaxial cylinders. All hydrocolloids increased the consistency of the tested samples; however, guar gum and locust bean gum caused the maximum increase, followed by xanthan gum, tragacanth gum and carboxy methyl cellulose (CMC). Both the ketchup formulation and the hydrocolloid concentration were found to affect the consistency of ketchups. The highest consistency index was obtained by processing dilutions with a TSS content of 12.5%, and the addition of hydrocolloids at the level of 1%. The fluidity of the ketchups decreased with both the addition of all hydrocolloids and the increase in hydrocolloids concentration. Furthermore, the fluidity of the ketchups was also affected by ketchup formulation, and it was found to be the lowest for the samples prepared from the tomato paste dilutions having a TSS content of 12.5%.

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