title: Effect of Angum gum in combination with tragacanth gum on rheological and sensory properties of ketchup.
abstract: The aim of this study was to evaluate the effect of Angum gum (AnG) alone and in combination with tragacanth gum (TG) on the stability, texture, sensory, and rheological properties of tomato ketchup. AnG, TG, and Angum gum and tragacanth gum mixture (AnGT; 1:1 ratio) were added at levels of 0.5, 1, and 1.5%. Ten tomato ketchup formulations were produced: control (without hydrocolloid), AnG (0.5-1.5%), TG (0.5-1.5%), AnGT (0.5-1.5%). It was observed that the hydrocolloids addition to tomato ketchup significantly decreased the Bostwick consistency value and serum separation at 2200, 5000, and 8800 g. Textural properties of tomato ketchup by using back extrusion test and particle size analysis were significantly increased with hydrocolloid addition. All tomato ketchup formulations showed shear thinning behavior and the addition of hydrocolloids increased apparent viscosity. The power law and Herschel-Bulkley models were successfully fitted with experimental data. The flow behavior indices of Herschel-Bulkley and power law models were changed in the range of 0.19-0.24 and 0.14-0.30, respectively. The consistency coefficients of these models were in the range of 16.31-79.57 and 11.19-146.06 Pa sn, respectively. The storage modulus (G') of all tomato ketchups was higher than the loss modulus (G″). Hydrocolloid addition showed no significant effect on the color indices (L*, a*, b*, hue angle, chroma, and total color differences) of tomato ketchup. The overall acceptability of 1.5% AnG, 0.5% TG, 1 and 1.5% AnGT were significantly higher than other samples. Therefore, AnG can be used alone and in combination with TG as stabilizer in tomato ketchup.
  
  
  
  The consistency of tomato ketchup is an important attribute from both engineering and consumer viewpoints. It was observed that addition of TG, AnG, and AnGT to tomato ketchups significantly decreased their Bostwick consistency values and their serum separation. In addition, hydrocolloid addition showed no significant effect on the color indices (L*, a*, b*, Hue angle, chroma, and total color differences) of samples. Also, the panelists gave greatest sensory scores in term of overall acceptance to ketchups containing 1% AnGT than other samples.
authors.affiliation: Department of Food Science and Technology, Khorasgan (Isfahan) Branch, Islamic Azad University, Isfahan, Iran.
authors.forename: Ahmadreza
authors.initials: A
authors.lastname: Komeilyfard
authors.affiliation: Department of Food Science and Technology, Khorasgan (Isfahan) Branch, Islamic Azad University, Isfahan, Iran.
authors.forename: Mohammad
authors.initials: M
authors.lastname: Fazel
authors.affiliation: Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.
authors.forename: Hamidreza
authors.initials: H
authors.lastname: Akhavan
authors.affiliation: Hydrocolloids Research Center of Pooyan, Isfahan Science & Technology Town, Isfahan, Iran.
authors.forename: Alireza
authors.initials: A
authors.lastname: Mousakhani Ganjeh
mesh_terms: D003102:Colloids; D003116:Color; D003212:Condiments / Q000032:analysis*; D005502:Food; D005511:Food Handling; D005524:Food Technology / Q000379:methods; D006358:Hot Temperature; D018551:Solanum lycopersicum; D010316:Particle Size; D053149:Plant Gums / Q000737:chemistry*; D012212:Rheology; D014144:Tragacanth / Q000737:chemistry*; D014783:Viscosity
chemical_list: D003102:Colloids; D053149:Plant Gums; D014144:Tragacanth
keywords: Angum gum; rheological properties; sensory evaluation; tomato ketchup; tragacanth gum