Effect of temperature, xanthan and guar hydrocolloids on rheological properties of salsa sauce

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POUREBRAHIM N.; SHARIFI A.; MALEKI M.; DIVANDARI N.

Title

Effect of temperature, xanthan and guar hydrocolloids on rheological properties of salsa sauce

Author(s)

POUREBRAHIM N. | SHARIFI A. | MALEKI M. | DIVANDARI N. | Issue Writer Certificate

Keywords

salsa sauce

Guar

Xanthan

Mitschka method

consistency coefficient

Abstract

Introduction: Salsa is one of the most popular and widely used tomato sauces that contain tomato, onion, garlic, pepper, salt, herbs, spices, and acid (Giovannucci et al., 2002; Bramley, 2000). The sauce is a low-calorie and high-fiber food additive and is rich in vitamins and minerals (Bramley, 2000). Salsa is flavored with fruits, vegetables (coriander and oregano) and various spices (Bansal and Kuar, 2015). Stability and viscosity of tomato sauce depends on the amount of suspended particles (pulp) in the dispersed phase and the components of tomato such as pectin (Valencia et al., 2003; Vercet et al., 2002). Serum separation or syneresis is one of the most important problems in the processed tomato products, which has a negative impact on quality and marketability of the product. Hydrocolloids are carbohydrate biopolymers such as gums and sometimes proteins such as gelatin that can absorb a large amount of water in their structure and cause useful functional properties in food systems (Ghanbar zadeh, 2009). The most significant properties are consistency, gelatinization, and stability of food colloidal system, oil absorption inhibition, emulsification, film coating, syneresis inhibition, moisture absorption and reduction of water mobility. The viscosity and consistency of the sauce should be usually kept for one year or more. Only hydrocolloids can be used in the sauce that remains stable under high heating rate and acidity conditions for a long time. Selection of the type of hydrocolloids is influenced by the preferred functional characteristics in the final product and the natural functional characteristics of each hydrocolloid, but undoubtedly the price parameter is also an important factor (King et al., 2011). Xanthan, tragacanth, propylene glycol alginate, and microcrystalline cellulose are the most resistant hydrocolloids to acid (Sahin and Ozdemir, 2004; King et al., 2011). Gujral et al (2002) evaluated the effect of Guar gum, sodium alginate, pectin, CMC (carboxy methyl cellulose), Xanthan gum and gum acacia on the consistency index, serum loss and flow value of tomato ketchup during storage at 5 and 50° C. All hydrocolloids increased consistency of tomato ketchup; however, Guar gum and Xanthan gum caused maximum increase followed by CMC, sodium alginate, gum acacia and pectin. Xanthan and Guar gum caused maximum decrease in serum loss and flow value whereas pectin caused the least. Sahin and Ozdemir (2004) were added five different hydrocolloids (tragacanth gum, Guar gum, carboxy methyl cellulose, Xanthan gum and locust bean gum), to three different formulated ketchups. All hydrocolloids increased the consistency of the tested samples; however, Guar gum and locust bean gum caused the maximum increase, followed by Xanthan gum, tragacanth gum and carboxy methyl cellulose (CMC). Kumari and Sachdev (2013) selected of hydrocolloids to formulate processed tomato salsa with herbs. Formulation of tomato salsa was finalized on the basis of sensory evaluation as tomato, vinegar, sugar, cilantro, onion, garlic, capsicum, green chilli, oregano, cumin, pepper and salt. Pectin, sodium alginate, CMC and Guar gum were added to processed tomato salsa with different levels of concentrations to avoid separation of serum from product and to improve viscosity. Guar gum at 0. 2 % concentration showed high viscosity compared with other hydrocolloids of same concentration, and scored higher in overall acceptability of formulated product. Sahin and Ozdemir (2007) were added tragacanth gum, Guar gum, carboxy methyl cellulose, Xanthan gum and locust bean gum to three different formulated ketchups and the effect of these hydrocolloids on the serum separation of tomato ketchups was investigated. The serum separation of ketchup samples decreased with the addition of all hydrocolloids and increases of gum levels. However, Xanthan and Guar gums caused the greatest decrease in serum separation. Given the limited research on the rheological properties of salsa sauce in Iran, this study investigates the effect of Guar and Xanthan gums on the physicochemical and rheological properties of salsa. Several measurements are performed, including shear stress and shear rate in fixed brix and at different temperatures, consistency coefficient, flow behavior index, and activation energy. Material and methods: In this study, some physicochemical characteristics of salsa such as acidity, total sugar, salt, total soluble solids, pH and total ash are measured base on National standard of Iran (No, 2550), rheological parameters are determined using a Brookfield viscometer at temperatures of 5, 25 and 45 ° C and at three different levels of Xanthan and Guar (Xanthan 100%, Guar 100% and Xanthan 50%-Guar 50%). The rheological properties of salsa sauce samples were calculated using the power law model based on the Mitschka method. The Arrhenius model was used to study the apparent viscosity variations and the consistency coefficient (k) of salsa sauce in terms of different temperature conditions (Tavakoli pour and Kalbasi, 2013). Results and discussion: The results of salsa sauce chemical tests were compiled to Iran's national standard for sauce and were as follows: pH= 3. 3, Acidity (g Acetic Acid/100 g) = 1. 59, total ash= 3. 5, total sugar content= 16, total solid content= 1. 74. Using Mitschka method, the results show that salsa has a non-Newtonian behavior characterized by the power law model. Flow behavior index (n) and consistency coefficient (k) for all of samples was (0. 282-0. 378) and (1. 91-3. 12) respectively. The flow behavior index, n was<1, that represents the dilute or pseudoplastic behavior of salsa sauce samples. The flow behavior index (n) and consistency coefficient (k) decreased with increases in temperature. The effect of temperature was identified by Arrhenius equation and the activation energy of 3. 2135 to 10. 947 KJ/mol was determined. The salsa sauce containing Guar and Xanthan had the least energy activation, and then the sauce contains 100% Xanthan, this sauce had the highest amount of consistency coefficient in temperature of 5° C. Therefore, it has more appropriate rheological properties than other samples. Conclusion: Determining the rheology properties of salsa sauce has an important role in optimally performing the processes of transfer, storage, heating, cooling and selection of processing machinery and design lines in the industrial production of this product. Choosing the type and concentration of hydrocolloids also plays an important role in optimizing the formulation of salsa sauce.

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APA: Copy

POUREBRAHIM, N., SHARIFI, A., MALEKI, M., & DIVANDARI, N.. (2020). Effect of temperature, xanthan and guar hydrocolloids on rheological properties of salsa sauce. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 30(3 ), 77-87. SID. https://sid.ir/paper/953745/en

Vancouver: Copy

POUREBRAHIM N., SHARIFI A., MALEKI M., DIVANDARI N.. Effect of temperature, xanthan and guar hydrocolloids on rheological properties of salsa sauce. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2020;30(3 ):77-87. Available from: https://sid.ir/paper/953745/en

IEEE: Copy

N. POUREBRAHIM, A. SHARIFI, M. MALEKI, and N. DIVANDARI, “Effect of temperature, xanthan and guar hydrocolloids on rheological properties of salsa sauce,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 30, no. 3 , pp. 77–87, 2020, [Online]. Available: https://sid.ir/paper/953745/en

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Scientific Information Database

ISSN: 2588-4824

Journal Paper

Effect of temperature, xanthan and guar hydrocolloids on rheological properties of salsa sauce