|
Effects of combined modified starch and xanthan gum on the stability and rheological and sensory characteristics of tomato sauce
|
E Omidbakhsh   , K Nayebzade * , MA Mohammadifar , Z Amiri |
|
|
|
Abstract: (16640 Views) |
| Background and Objective: Stability and rheological characteristics of tomato sauce are an important tool for designing and optimization of processing equipment, as well as a major property as regards consumer acceptance. Usually blends of starch and gum are used to control and improve the texture, improve moisture retention, control water mobility, and improve eating quality of food products. The aim of this study was to investigate the effects of combined starch and xanthan gum on stability and sensory and rheological properties of tomato sauce during storage.
Materials and Methods: Cross-linked waxy corn starch (0 and 0.5% w/w) and xanthan gum (0, 0.2, 0.25, 0.3 and 0.35% w/w) were used. The following tests were performed immediately after production and during storage (3 and 6 month after production): syneresis by filter paper, and the steady flow, thixotropic and viscoelastic properties by rheometeric methods. In adition, the overall texture acceptability (by sensory evaluation) was assessed using the 9-point hedonic scale.
Results: One-way ANOVA showed that there were significant differences among all the samples at each of the three measurements (P<0.01). In all the stages the presence of starch and increased concentrations of the gum resulted in a reduction in syneresis and an increase in viscosity (P<0.05). All of the samples exhibited a pseudoplastic behavior. The addition of starch led to a decrease in thixotropic properties in samples containing gum (P<0.05). Samples containing 0.2% xanthan gum showed the highest thixotropy among those with starch (P<0.05). The viscoelastic solid nature of the samples was confirmed through by the oscillatory test. The samples with starch containing 0.25% xanthan had the highest bonding strength (P<0.05). Finally, based on sensory evaluation, samples with starch containing 0.20% and 0.25% xanthan gum were the most acceptable as regards texture.
Conclusion: The addition of starch to tomato sauce can facilitate using xanthan gum at two concentrations (0.2 % and 0.25%), while maintaining desirable stability and the rheological and sensory properties of the sauce. On the other hand, increasing concentrations of gum will result in an inappropriate texture.
Keywords: Starch, Xanthan, Rheology, Syneresis, Tomato sauce |
|
| Keywords: Starch, Xanthan, Rheology, Syneresis, Tomato sauce |
|
|
Full-Text [PDF 372 kb]
(4775 Downloads)
|
Article type: Research |
Subject:
Food Science
Received: 2013/08/6 | Published: 2013/05/15
|
|
|
|
|
|
|
| Add your comments about this article |
|
|
|
