Pulses-Fortified Ketchup: Insight into Rheological, Textural and LF NMR-Measured Properties
Type
Journal article
Language
English
Date issued
2023
Author
Le Thanh-Blicharz, Joanna
Lewandowicz, Jacek
Jankowska, Patrycja
Zając, Katarzyna
Kačániová, Miroslava
Faculty
Wydział Nauk o Żywności i Żywieniu
Journal
Applied Sciences (Switzerland)
ISSN
2076-3417
Web address
Volume
13
Number
20
Pages from-to
art. 11270
Abstract (EN)
Tomato ketchup is one of the most popular foods eaten all over the world. To improve the texture of these sauces, modified starches are used most commonly. This may be negatively assessed by consumers. The solution to this problem could be the use of legume flours, as beyond thickening potential, they are recognized as plant foods of high nutritional value. The aim of the work was to estimate the applicability of pulse flour as a texture-forming agent for ketchup. A comprehensive assessment of the quality of ketchup was made, both in terms of sensory properties and instrumentally analyzed physicochemical features: acidity, color, texture, rheological properties, and dynamics of water molecules using the LF NMR method. It was stated that pulse flours are suitable for use as forming agents for ketchup, although they have slightly weaker thickening properties with a consistency index ranging from 5.06–6.82 Pa·sn, compared to acetylated distarch adipate (19.48 Pa·sn). Texture, which is the most important parameter for consumer acceptance of ketchup, can be successfully analyzed using instrumental methods. Firmness ranged from 0.51 N for lentil and pea-fortified ketchup to 0.55 N for the lupine variant. Ketchup thickened with different pulses and flours reveals slightly different individual sensory characteristics, so it makes it possible to create a new gamut of healthy tomato sauces. The highest overall sensory score was attributed accordingly to lentils (6.9), lupine (6.2), chickpeas (6.1), and peas (5.8).
License
CC-BY - Attribution
Open access date
October 13, 2023