Effect of xanthan gum and Ispharzeh and Basil seeds mucilage on the viscoelastic behavior of ketchup sauce

Background and objectives: Ketchup sauce is a favorite product and it is useful for flavor and color improvement of foods. Addition of hydrocolloids to ketchup sauce in order to physicochemical, rheological, textural improvement and to understand rheological behavior such as viscoelastic properties is important for quality control, process designing, storage condition and textural properties. So, the objective of this research is investigating effect of Xanthan gum and Ispharzeh and Basil seeds mucilage on the viscoelastic behavior of ketchup sauce.
Materials and methods: at present study, treatments were determined based on combination of hydrocolloids (0-1%) by mixture statistical design of design expert software 9. For investigating viscoelastic properties of samples, strain sweep (at 0.01-1000%) and frequency sweep (at 0.01-100 Hz) test was done. The best model for test results was fitted and effects of each parameter were determined.
Results: the results of oscillating strain sweep showed that at low and moderate strain, all of samples had linear viscoelastic behavior. In terms of crossover, the highest crossover was seen at sample K1 (0.5% xanthan gum, 0.5% basil seed mucilage) and the lowest of that was seen at samples k9 (0.16% xanthan, 0.66% ispharzeh seed mucilage, 0.16% basil seed mucilage) and K10 (0.5% xanthan and 0.5% ispharzeh seed mucilage). The finding of oscillating frequency sweep showed that storage moduli were higher than loss moduli at all samples. Loss tangent lower than 1 revealed solid viscoelastic of samples. The highest and the lowest of storage moduli, loss moduli and complex viscosity belonged to K4(1%basil seed mucilage) and k10 (0.5% xanthan and 0.5% Ispharzeh seed mucilage) respectively. Except crossover, added hydrocolloids had significant effect on the all parameter in ketchup sauce.
Conclusion: oscillating rheological measurements is a useful method to determine effect of hydrocolloids addition to food systems. Using strain sweep and frequency sweep test, it is possible to investigate flow capability and structure maintenance capability at storage condition. It was concluded that regarding unique functional properties of Ispharzeh and Basil seeds mucilage, they could use as a commercial hydrocolloid accompanied by other hydrocolloids.
Using strain sweep and frequency sweep test, it is possible to investigate flow capability and structure maintenance capability at storage condition. It was concluded that regarding unique functional properties of Ispharzeh and Basil seeds mucilage, they could use as a commercial hydrocolloid accompanied by other hydrocolloids.
Using strain sweep and frequency sweep test, it is possible to investigate flow capability and structure maintenance capability at storage condition. It was concluded that regarding unique functional properties of Ispharzeh and Basil seeds mucilage, they could use as a commercial hydrocolloid accompanied by other hydrocolloids.