دانشگاه آزاد اسلامی واحد علوم و تحقیقات

 آمار

تعداد نشریات50
تعداد شماره‌ها2,232
تعداد مقالات20,475
تعداد مشاهده مقاله25,226,787
تعداد دریافت فایل اصل مقاله22,858,120
Khaki, M., Mizani, M., Alimi, M.. (1398). Physical Interactions between Tomato and Dried Carrot Pomace Components in a Novel Ketchup Formulation. , 10(1), 27-34.
M. Khaki; M. Mizani; M. Alimi. "Physical Interactions between Tomato and Dried Carrot Pomace Components in a Novel Ketchup Formulation". , 10, 1, 1398, 27-34.
Khaki, M., Mizani, M., Alimi, M.. (1398). 'Physical Interactions between Tomato and Dried Carrot Pomace Components in a Novel Ketchup Formulation', , 10(1), pp. 27-34.
Khaki, M., Mizani, M., Alimi, M.. Physical Interactions between Tomato and Dried Carrot Pomace Components in a Novel Ketchup Formulation. , 1398; 10(1): 27-34.

Physical Interactions between Tomato and Dried Carrot Pomace Components in a Novel Ketchup Formulation

Journal of Food Biosciences and Technology
مقاله 3، دوره 10، شماره 1، فروردین 2020، صفحه 27-34  XML اصل مقاله (432.46 K)
نوع مقاله: Research Paper
نویسندگان
M. Khaki1؛ M. Mizani* 2؛ M. Alimi3
1PhD Student of the Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.
2Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3Assistant Professor of the Department of Food Science and Technology, Amoli Islamic Azad University, Amol, Iran.
چکیده
Dried carrot pomace (DCP) may be used as a thickening, coloring agent and also a carotenoid-fiber enriched component in food products formulations. The main objective of this study to investigate the effect of DCP from juice industries waste material on the physicochemical, rheological, nutritional properties of ketchup by partial replacement (0.7-3.5%) of tomato paste and the carboxy methyl cellulose. The physicochemical parameters of DCP, including: the moisture, fat, protein, ash, crude fiber, pectin, phenolic compounds content, water holding capacity and color properties were first analyzed. Then, different ketchup samples, based on DCP content variations, were formulated. The physicochemical properties of the formulations as well as the tomato lycopene and DCP β-carotene synergistic effect were studied. Based on the analytical data obtained, the samples with highest viscosity, lowest syneresis and the best color index with (0-2.1%) carrot pomace powder were selected for more detailed investigations to perform carotenoids measurements, color parameters specifications, rheological properties. Finally the formulation with 28% tomato paste, 3% glucose syrup, 0.4% carboxymethyl cellulose and 0.7% DCP was assigned as the best carotenoid-fiber enriched and healthy ketchup product.
کلیدواژه‌ها
Carotenoid؛ Carrot Pomace Powder؛ Fiber؛ Ketchup؛ Rheological Properties
مراجع
Alam, K., Ahmed, M., Akter, S., Islam, N. & Eun, J. B. (2009). Effect of carboxymethylcellulose and starch as thickening agents on the quality of tomato ketchup. Pakistan Journal of Nutrition, 8, 1144-1149.

Alam, M. S., Gupta, K., Khaira, H. & Javed, M. (2013). Quality of dried carrot pomace powder as affected by pretreatments and methods of drying. Agricultural Engineering International: CIGR Journal,15(4), 236-243.

AOAC. (1990). Official Methods of Analysis, 15th Ed. Association of Official Analytical Chemists, Washington, DC, USA.

Baker, C.G.J., Ranken, M.D. & Kill, R.C. (1997). Food Industries Manual. Chapman & Hall, UK, pp 379.

Bannwart, G.C.M.D.C., Bolini, H.M.A., Toledo, M.C.D.F., Kohn, A.P.C. & Cantanhede, G.C. (2008). Evaluation of Brazilian light ketchups II: quantitative descriptive and physicochemical analysis. Food Scienced and Technology, 8(1), 107-115.

Bao, B., & Chang, KC. (1994). Carrot pulp chemical composition, color and water- holding capacity as affected by blanching. Journal of Food Science, 59(6), 1159-1161.

Bengtsson, H. & Tornberg, E. (2011). Physicochemical characterization of fruit and vegetable fiber suspensions I: Effect of homogenization. Journal of Texture Studies, 42(4), 268–280.

Business Wire. (2017). Ketchup market: global industry analysis, trends, market size & forecasts to 2023 - research and markets. Available at: http://www.researchand markets.com. (last accessed 19 June 2018).

Chantaro, P., Devahastin, S. & Chiewchan, N. (2008). Production of antioxidant high dietary fiber powder from carrot peels. LWT-Food Science Technology, 41, 1987-1994.
Farahnaky, A., Abbasi, A., Jamalian, J & Mesbahi, G. (2008). The use of tomato pulp powder as a thickening agent in the formulation of tomato ketchup. Journal of Texture Studies, 39, 169–182.

Gama, J.J.T., Tadiotti, A.C. & Sylos, C.M. (2009). Comparison of carotenoid content in tomato, tomato pulp and ketchup by liquid chromatography. Alimentos e Nutrição Araraquara 17, 353-358.

HunterLab. (2008). Applications note: Tomato Scores. HunterLab. 9(3), 1-3.

Holland, B., Unwin, I.D. & Buss, D.H. (1991). Vegetables, herbs and spices: The fifth supplement to McCane and Widdowson’s The composition of foods. 4th edition, Royal Society of Chemistry, Cambridge, 163 pages.

IFIC. )2008). Fiber Fact sheet. International food Information Council Foundation. Available at http://www.ific.org. (last accessed 19 June 2018).

Juszczak, L., Oczadły, Z. & Gałkowska. D. (2013). Effect of Modified Starches on Rheological Properties of Ketchup. Food and Bioprocess Technology, 6(5),1251–1260.

Khan, R. (1993). Low-Calorie Foods and Food Ingredients. Springer US, Science+Business Media, LLC; New York. 183 pages.

Marsh, G. L., Buhlert, J. E. & Leonard, S. J. (1980). Effect of composition upon Bostwick consistency of tomato concentrate. Journal of Food Science, 45(3),703-706,710.

Rani, U., & Bains, G.S. (1987). Flow behaviour of tomato ketchups. Journal of Texture Studies, 18(2),125-135.

Robertson, J. A., Monredon, F. D., Dysseler, P., Guillon, F., Amado, R. & Thibault, T. F. (2000). Hydration properties of dietary fiber and resistant starch: a European collaborative study. LWT-Food Science and Technology, 33, 72-79.

Robinson, S. (not dated). Technical Representative, TA Instruments, Ltd (UK) Available at http://www.tainstruments.com (last accessed 14 September 2016).

Şahin, H. & Özdemir, F. (2007). Effect of some hydrocolloids on the serum separation of different formulated ketchup. Journal of Food Engineering, 81, 437-446.

Sharma, K.D., Karki, S., Thakur, N.S., & Attri, S. (2012). Chemical composition, functional properties and processing of carrot-a review. Journal of Food Science Technology, 49(1), 22–32.

Shi, J., Kakuda, Y. & Yeung, D. (2004). Antioxidative properties of lycopene and other carotenoids from tomatoes: synergistic effects. Biofactors,21(1-4), 203-210.

Stoforos, N.G. & Reid, D.S. (1992). Factors influencing serum separation of tomato ketchup. Journal of Food Science, 57(3), 707-713.

Torbica, A., Belović, M., Mastilović, J., Kevrešan, Ž., Pestorić, M., Škrobot, D. & Hadnađev, T.D. (2016). Nutritional, rheological, and sensory evaluation of tomato ketchup with increased content of natural fibres made from fresh tomato pomace. Food and bioproducts processing, 98,299-309.

آمار
تعداد مشاهده مقاله: 897
تعداد دریافت فایل اصل مقاله: 522


سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب