Int. J. Biosci.
2014 International Journal of Biosciences | IJB | ISSN: 2220-6655 (Print) 2222-5234 (Online) http://www.innspub.net Vol. 4, No. 11, p. 43-50, 2014
RESEARCH PAPER
OPEN ACCESS
Development a new formulation for prebiotic tomato ketchup containing inulin and galactooligosaccharides Samar Mansouripour1, Maryam Mizani1, Sousan Rasouli2*, Abbas Gerami3, Anousheh Sharifan1 Department of Food Science and Technology, College of Food Science and Technology, Tehran
1
Science and Research Branch, Islamic Azad University, Tehran, Iran Department of Nanomaterials and Nanocoatings, Institute for Color Science and Technology
2
(ICST), Tehran, Iran Faculty of Management and Accounting, Qazvin Branch, Islamic Azad University, Qazvin, Iran
3
Key words: Ketchup, prebiotic, physicochemical, rheology, sensory properties.
http://dx.doi.org/10.12692/ijb/4.11.43-50
Article published on June 05, 2014
Abstract Physicochemical, rheological and sensory properties of tomato ketchup samples formulated with prebiotics (inulin and galactooligosaccharides) along with other thickening agents were investigated. Prebiotic samples containing modified starch exhibited the highest syneresis and the best color quality belonged to those with lower amounts of prebiotic compounds. All of the samples showed pseudoplastic behavior and tendency to yield stress. The smallest thixotropic area was observed in sample containing prebiotics, xanthan and guar gum. Although using prebiotics in ketchup formulation affects its sensory parameters, but most of the samples obtained good score regarding overall acceptability. * Corresponding
Author: Sousan Rasouli
[email protected]
43 Mansouripour et al.
Int. J. Biosci.
2014
Introduction
studied on application of prebiotics in different types
Tomato Ketchup is a flavored food product, usually
of food products (Wang, 2009). But there seems to be
consumed along with fast foods, containing various
no published research about prebiotic ketchup.
components such as fresh tomatoes or concentrates as tomato puree or paste with sweeteners, salt,
The main objective of this research was to study the
vinegar and spices (Koocheki et al., 2009; Mert,
physicochemical, rheological and sensory properties
2012). Although ketchup is a source of nutritionally
of prebiotic ketchup samples formulated by long
valuable tomato carotenoids, especially lycopene, but
chain inulin, GOS along with modified potato starch
since there is a growing consumption of fast foods
(MS), xanthan and guar gum.
and also ketchup, healthier food products may be nowadays more desirable for nutritionally aware
Materials and methods
consumers.
Materials long-chain inulin
Prebiotics
are
indigestible
which
(≥23monomers, Frutafit TEX, Sensus, Netherlands),
selectively fermented and result in certain changes in
galactooligosaccharides (90% purity, Anhui, china),
composition
natural
Acetylated potato di-starch adipate (KMC, Adamyl,
microflora and provide health benefits. In food
Denmark), xanthan and guar gum (GRINDSTED,
industry these compounds are commonly used for
Danisco, Denmark) were used in preparation of
improving
and/or
nutritional
activity
value
compounds of
gut’s
meeting
ketchup samples. All other ingredients were supplied
technological goals (Wang, 2009). One of the most
and/or
from R&D center of Behrouz Food Industries
widely used types of prebiotics is inulin which is a
Company (Tehran, Iran).
linear polysaccharide. Native inulin with degree of polymerization from 2 to 60 is the raw material for
Inulin Suspensions Preparation
producing commercial types of inulin such as short-
Specific amounts of inulin powder (Table 1)
chain (oligofructose 2-7 unit) and long chain (22-25
suspended in water and mixed by a mechanical stirrer
unit) inulins (Tarrega et al., 2010; Torres et al., 2010;
)Brown, 600watt(. The suspensions were then heated
Tarrega et al., 2011). Long chain types are less water
and stirred at 80₀ C in water bath for 10min to form a
soluble than others and provide higher viscosity after
gel and then cooled to 25₀ C.
were
forming the unique particle gel and usually used as a thickening agent and texture improver in food
Ketchup samples Preparation
products (Tarrega et al., 2010; Torres et al., 2010;
Prepared inulin suspensions were first mixed with
Arcia et al., 2011; Tarrega et al., 2011). On the other
tomato paste (BX:36), using an electric mixer, and
hand short chain inulins are more sensitive to low pH
then other ingredients were added into the mixture
and /or high temperatures (Huebner et al., 2008).
according to Table1. In each formulation, water was
Another group of carbohydrate based indigestible
added to exactly a final volume of 100ml. The samples
prebiotics are galactooligosaccharides (GOS) which
were then heated to 60°C, homogenized (Gaulin
are structurally more stable at high temperatures
GmbH, APV) at 240 bar, pasteurized in a hot water
(Sangwan et al., 2011) and therefore may be used
bath at 90°C for 10 min and immediately hot-filled in
along with long chain inulin in heat- processed, low
200 mL glass containers.
pH formulations such as ketchup. Additionally it has been proved that a synergistic effect may exist
Chemical analysis
between long and short chain prebiotics (such as
pH and soluble solids (brix) were analyzed with pH
GOS) from nutritional and rheological aspects
meter (Metrohm, 744) and hand refractometer
(Fanaro et al., 2005; Tarrega et al., 2010; Tarrega et
(eclipse, UK) respectively. Total solid matters of each
al., 2011). However, up to now, many researchers
sample were determined in the oven at 105₀ C.
44 Mansouripour et al.
Int. J. Biosci.
2014
Insoluble solids were subsequently calculated by
Sensory evaluation
subtracting the soluble solids content from the total
A 9-point hedonic scale from 1 to 9 (low and high,
solid matters. All measurements were carried out in
respectively) was designed to evaluate sensory
triplicate.
attributes (appearance, odor, color, texture before consumption,
mouthfeel,
taste
and
overall
Syneresis measurement
acceptability) of ketchup samples. All samples with
20g of ketchup samples were centrifuged at 4100 g for
specific three number codes were presented randomly
15 min (Sigma 3-18k). Then the supernatant was
to 15 trained panelists in the individual dishes.
discarded and the remaining part was weighed. The syneresis percentage was calculated as follows: (Sahin
Statistical analysis
and Ozdemir, 2007).
The results were statistically analyzed by using MINITAB (version16) software. One way analysis of
Syneresis (%) = Serum weight/Ketchup weight ₓ100
variance (ANOVA) and Tukey’s test (p
