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SENSORY AND INSTRUMENTAL TEXTURE MEASURES ON KETCHUP MADE WITH DIFFERENT THICKENERS
Author(s) -
VARELA P.,
GÁMBARO A.,
GIMÉNEZ A.M.,
DURÁN I.,
LEMA P.
Publication year - 2003
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2003.tb01064.x
Subject(s) - syneresis , guar gum , xanthan gum , thixotropy , food science , rheology , texture (cosmology) , sensory system , retrogradation (starch) , sensory analysis , mathematics , quantitative descriptive analysis , mouthfeel , starch , materials science , chemistry , artificial intelligence , flavor , computer science , raw material , psychology , composite material , amylose , cognitive psychology , image (mathematics) , organic chemistry
The effect of thickening agents, native corn starch, guar and xanthan gums, on rheological behaviour, consistency and serum separation of ketchup was evaluated by sensory and instrumental analysis. A texture quantitative descriptive analysis was performed. All sensory parameters were highly significant in discriminating among samples and showed high correlation values, therefore those attributes easier to handle could be selected to evaluate sensory texture. Experimental flow curves fitted the Herschel‐Bulkley equation. Thixotropic behaviour was not observed in any of the samples. PLS analysis confirmed sensory texture could be predicted by instrumental texture measurements. Because of the good correlations found between sensory and instrumental parameters, USDA Applesauce consisçometer and Blotter Test measures can be used as tools for quality control programs. Either guar gum, xanthan gum or a combination of both could be good substitutes of starch in formulations, as it has disadvantages such as high gelatinization temperature, retrogradation and syneresis.