THE EFFECT OF DIFFERENT CONCENTRATION OF YELLOW MUSTARD ON THE PARTICLE SIZE AND SYNERESIS IN KETCHUP

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YOUSEFI MORVARID; MIZANI MARYAM; RASOULI SOUSAN; ALIMI MAZDAK; GERAMI ABAS

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Journal: Journal of Food Technology and Nutrition Year:2010 | Volume:7 | Issue:4 (28) Page(s): 48-56

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Title

THE EFFECT OF DIFFERENT CONCENTRATION OF YELLOW MUSTARD ON THE PARTICLE SIZE AND SYNERESIS IN KETCHUP

Author(s)

Keywords

KETCHUPQ4

PARTICLE SIZEQ4

SYNERSISQ3

YELLOW MUSTARDQ3

Abstract

Introduction: Serum separation is one of the most important problem in KETCHUP industry .For this reason different hydrocolloid are usually used in KETCHUP formulation and carboxy methyl cellulose (cmc) is the most popular one however this isn’t effective in decreasing SYNERSIS and might have some allergic and carcinogenic side effects. Therefore natural hydrocolloid such as mucilage of mustard might be considered as a substitute for cmc.Materials and Methods: In this study cmc is replaced by different concentrations (0-1.5%) of YELLOW MUSTARD powder (Sinapis Alba, Brassica Alba) and the effects on the PARTICLE SIZE (by lazer diffractometer) and SYNERSIS (by centrifuge, 4600 g for 20 minutes) of the product were studied.Results: Samples with 1.5 % mustard showed the lowest amount of SYNERSIS (13.9%) and PARTICLE SIZE (104.37) among the samples examined, also d43 of the samples containing 0.5 and 1.5 % mustard have decreased to 14 % and 17% respectively as compared to the control.Conclusion: According to the results high concentration of mustard has an effective role in controlling the SYNERSIS and decreasing the PARTICLE SIZE.

Cites

THE EFFECT OF SALEP AND CARBOXY METHYL CELLULOSE ON THE QUALITY OF KETCHUP

References

تاثیر غلظت های خردل بر ویژگی های شیمیایی، میکروبی و حسی سس کچاب

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APA: Copy

YOUSEFI, MORVARID, MIZANI, MARYAM, RASOULI, SOUSAN, ALIMI, MAZDAK, & GERAMI, ABAS. (2010). THE EFFECT OF DIFFERENT CONCENTRATION OF YELLOW MUSTARD ON THE PARTICLE SIZE AND SYNERESIS IN KETCHUP. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 7(4 (28)), 48-56. SID. https://sid.ir/paper/143289/en

Vancouver: Copy

YOUSEFI MORVARID, MIZANI MARYAM, RASOULI SOUSAN, ALIMI MAZDAK, GERAMI ABAS. THE EFFECT OF DIFFERENT CONCENTRATION OF YELLOW MUSTARD ON THE PARTICLE SIZE AND SYNERESIS IN KETCHUP. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2010;7(4 (28)):48-56. Available from: https://sid.ir/paper/143289/en

IEEE: Copy

MORVARID YOUSEFI, MARYAM MIZANI, SOUSAN RASOULI, MAZDAK ALIMI, and ABAS GERAMI, “THE EFFECT OF DIFFERENT CONCENTRATION OF YELLOW MUSTARD ON THE PARTICLE SIZE AND SYNERESIS IN KETCHUP,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 7, no. 4 (28), pp. 48–56, 2010, [Online]. Available: https://sid.ir/paper/143289/en

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