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The rheological properties of ketchup as a function of different hydrocolloids and temperature
Author(s) -
Koocheki Arash,
Ghandi Amir,
Razavi Seyed M. A.,
Mortazavi Seyed Ali,
Vasiljevic Todor
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2008.01868.x
Subject(s) - guar gum , xanthan gum , rheology , shear thinning , shear rate , apparent viscosity , arrhenius equation , thermodynamics , guar , chemistry , food science , mathematics , materials science , activation energy , physics , organic chemistry
Summary The flow properties of ketchup were assessed upon addition of commonly used food thickeners: guar, xanthan and CMC gum at three different concentrations (0.5%, 0.75% and 1%) and four temperatures (25, 35, 45 and 55 °C). The ketchup without supplementation served as a control. All ketchup formulations exhibited non‐Newtonian, pseudoplastic behaviour at all temperatures and hydrocolloid levels. The Power‐law and Herschel‐Buckley model were successfully applied to fit the shear stress versus shear rate data. The flow behaviour indices, n and n′ , varied in the range of 0.189–0.228 and 0.216–0.263, respectively. The consistency coefficients, k and k′ , were in the range of 8.42–27.22 and 6.56–20.10 Pa s n , respectively. The addition of hydrocolloids increased the yield point (τ 0 ) and apparent viscosity of the ketchup in comparison to that of the control. The Arrhenius equation was successfully used to describe the effects of temperature on the apparent viscosity of the prepared formulations. The E a value appeared in the range between 5492.6 and 21475.8 J mol −1 .