The Experts below are selected from a list of 2862 Experts worldwide ranked by ideXlab platform
Eva Tornberg - One of the best experts on this subject based on the ideXlab platform.
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rheological and structural characterization of tomato paste and its influence on the quality of Ketchup
Lwt - Food Science and Technology, 2008Co-Authors: Elena Bayod, Ene Pilman Willers, Eva TornbergAbstract:Three hot break tomato pastes were investigated to determine the effect of their characteristics on the properties of tomato Ketchup, processed in an industrial-scale facility (i.e. diluted, heated, homogenized and cooled). Pastes and Ketchups were characterized by particle size distribution, volume fraction, and rheological behavior in steady and dynamic shear. The Ketchups were also subjected to sensory assessment. The processing of pastes into Ketchups induced large structural changes, which were reflected in all parameters studied. The volume fraction of solids (φ) accurately reflected the changes that the paste suspensions underwent during processing and it appeared to be a good predictor of the flow behavior of both the pastes and the Ketchups. The corresponding flow curves were found to be well described by the Carreau model in a large range of shear rates and concentrations. However, the rheological characteristics of the commercial pastes studied did not directly correlate to those of the corresponding Ketchups. Instead, our results suggest that the change in structure induced by processing might be governed by other properties of the paste, such as the fraction of small and large particles and their sensitivity to breakage, together with the viscosity of the aqueous phase.
Behic Mert - One of the best experts on this subject based on the ideXlab platform.
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using high pressure microfluidization to improve physical properties and lycopene content of Ketchup type products
Journal of Food Engineering, 2012Co-Authors: Behic MertAbstract:Abstract This study evaluates the effects of high pressure microfluidization of Ketchup mixes on the physical properties and lycopene content. During the processing the pressure level ranged between 200 and 2000 bar, while the number of passes was kept constant. When the treatment pressure was increased from 200 to 1200 bar, the yield stress, elastic modulus, storage modulus, and Bostwick consistency values of the Ketchup samples improved. However, over-processing was observed for the samples treated at 1600 and 2000 bar. Light and scanning electron microscope images were used as visual means to observe microfluidization induced structural changes. Colloidal stability measurement showed that increasing microfluidization pressure improved physical stability of the samples. Reducing the size and changing the nature of tomato solids through high pressure microfluidization also increased the detectable lycopene levels of the Ketchup samples.
Tabatabaee Akram - One of the best experts on this subject based on the ideXlab platform.
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EVALUATION OF ANTIMICROBIAL EFFECT OF CINNAMOMUM VERUM METHANOLIC EXTRACT AND ESSENTIAL OIL: A STUDY ON BIO-PRESERVATIVE IN Ketchup SAUCE
Journal of Chemical Health Risks, 2016Co-Authors: Sharifan Anoosheh, Shafiee Mona, Tabatabaee AkramAbstract:Use of natural antimicrobial compounds extracted from plants such as cinnamon as preservative to extend the shelf life has gain much attention. In this study, we evaluated the antimicrobial activity and bio- preservative potential of the methanolic extract of Cinnamomum verum bark and its oil against Bacillus subtilis , Pseudomonas aeruginosae and Escherichia coli in Ketchup sauce. In order to evaluate the Minimum Inhibitory Concentration (MIC) of essential oil and methanolic extract from the bark of C . verum , agar dilution method was performed. Then the effective inhibitory concentrations were evaluated on growth of test bacteria in Ketchup sauce at 4 °C and room temperature in different storage times (1, 7, 14 and 30 days). In addition, the sensory quality of treated Ketchups was assessed. This study showed bacteriostatic effect of the essential oils and methanolic extract on all tested bacteria. The best treatment in Ketchup sauce was obtained on days 14 at 4 °C in concentrations of 1500 µg/ml essential oil. In sensory evaluation, the sample containing 1000 µg/ml essential oil had higher score in odor, taste and overall acceptability than other treated samples ( P
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evaluation of antimicrobial effect of cinnamomum verum methanolic extract and essential oil a study on bio preservative in Ketchup sauce
Journal of Chemical Health Risks, 2016Co-Authors: Sharifan Anoosheh, Shafiee Mona, Tabatabaee AkramAbstract:Use of natural antimicrobial compounds extracted from plants such as cinnamon as preservative to extend the shelf life has gain much attention. In this study, we evaluated the antimicrobial activity and bio- preservative potential of the methanolic extract of Cinnamomum verum bark and its oil against Bacillus subtilis , Pseudomonas aeruginosae and Escherichia coli in Ketchup sauce. In order to evaluate the Minimum Inhibitory Concentration (MIC) of essential oil and methanolic extract from the bark of C . verum , agar dilution method was performed. Then the effective inhibitory concentrations were evaluated on growth of test bacteria in Ketchup sauce at 4 °C and room temperature in different storage times (1, 7, 14 and 30 days). In addition, the sensory quality of treated Ketchups was assessed. This study showed bacteriostatic effect of the essential oils and methanolic extract on all tested bacteria. The best treatment in Ketchup sauce was obtained on days 14 at 4 °C in concentrations of 1500 µg/ml essential oil. In sensory evaluation, the sample containing 1000 µg/ml essential oil had higher score in odor, taste and overall acceptability than other treated samples ( P <0.05). This study shows that cinnamon oil is a more potent antimicrobial agent than cinnamon extract and it has the potential to be used as food preservative and is recommended for quality attributes enhancement.
Elena Bayod - One of the best experts on this subject based on the ideXlab platform.
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rheological and structural characterization of tomato paste and its influence on the quality of Ketchup
Lwt - Food Science and Technology, 2008Co-Authors: Elena Bayod, Ene Pilman Willers, Eva TornbergAbstract:Three hot break tomato pastes were investigated to determine the effect of their characteristics on the properties of tomato Ketchup, processed in an industrial-scale facility (i.e. diluted, heated, homogenized and cooled). Pastes and Ketchups were characterized by particle size distribution, volume fraction, and rheological behavior in steady and dynamic shear. The Ketchups were also subjected to sensory assessment. The processing of pastes into Ketchups induced large structural changes, which were reflected in all parameters studied. The volume fraction of solids (φ) accurately reflected the changes that the paste suspensions underwent during processing and it appeared to be a good predictor of the flow behavior of both the pastes and the Ketchups. The corresponding flow curves were found to be well described by the Carreau model in a large range of shear rates and concentrations. However, the rheological characteristics of the commercial pastes studied did not directly correlate to those of the corresponding Ketchups. Instead, our results suggest that the change in structure induced by processing might be governed by other properties of the paste, such as the fraction of small and large particles and their sensitivity to breakage, together with the viscosity of the aqueous phase.
Laleh Golchoobi - One of the best experts on this subject based on the ideXlab platform.
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synergistic interactions between konjac mannan and xanthan tragacanth gums in tomato Ketchup physical rheological and textural properties
Journal of Texture Studies, 2018Co-Authors: Massume Mirzaei, Mazdak Alimi, Shirin Shokoohi, Laleh GolchoobiAbstract:In this research, simultaneous contribution of konjac-mannan (0.3%), xanthan (0.3%), and tragacanth (0.3%) gums in tomato Ketchup was investigated comparing the physicochemical, rheological, texture, and sensory properties with the control sample containing 0.3% xanthan gum. Samples selected through viscosity and syneresis evaluation of the nine prepared samples were analyzed by color, flow behavior, frequency sweep, particle size, texture, and sensory experiments. Results indicated that increasing xanthan concentration did not have any significant effect on the apparent viscosity while considerable improvement was observed in the physical stability of Ketchups containing konjac-mannan/xanthan ascribed to smaller particles with larger contact surfaces encouraging gel network formation. Highest a* and a*/b* was observed for konjac-mannan/xanthan (0.075%/0.225%) in which formation of hydrated gel granules of gums intensifies light diffraction due to the decreased particle size. This synergistically formed viscous three-dimensional gel network is responsible for the highest cohesiveness and gumminess of the same sample between the Ketchup formulations containing two gums. Organoleptic properties of Ketchup samples containing konjac-mannan/xanthan showed no significant difference with the control sample. PRACTICAL APPLICATIONS: Development of modern food technologies along with the lifestyle changes over the past few decades and grown public awareness of the relevance between health and nutrition have considerably increased the consumption of ready meals containing low-fat and fiber-rich functional condiments. Ketchup is a popular sauce thickened with tomato pulp powder, potato or corn starch, modified starch, and severally available hydrocolloids such as carboxymethyl cellulose, xanthan, guar, and locust bean gum. In this research work, mixtures of konjac-mannan and xanthan/tragacanth hydrocolloids are used to produce new Ketchups with improved physical and rheological properties and lower prices.
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Synergistic interactions between konjac-mannan and xanthan/tragacanth gums in tomato Ketchup: Physical, rheological, and textural properties.
Journal of Texture Studies, 2018Co-Authors: Massume Mirzaei, Mazdak Alimi, Shirin Shokoohi, Laleh GolchoobiAbstract:In this research, simultaneous contribution of konjac-mannan (0.3%), xanthan (0.3%), and tragacanth (0.3%) gums in tomato Ketchup was investigated comparing the physicochemical, rheological, texture, and sensory properties with the control sample containing 0.3% xanthan gum. Samples selected through viscosity and syneresis evaluation of the nine prepared samples were analyzed by color, flow behavior, frequency sweep, particle size, texture, and sensory experiments. Results indicated that increasing xanthan concentration did not have any significant effect on the apparent viscosity while considerable improvement was observed in the physical stability of Ketchups containing konjac-mannan/xanthan ascribed to smaller particles with larger contact surfaces encouraging gel network formation. Highest a* and a*/b* was observed for konjac-mannan/xanthan (0.075%/0.225%) in which formation of hydrated gel granules of gums intensifies light diffraction due to the decreased particle size. This synergistically formed viscous three-dimensional gel network is responsible for the highest cohesiveness and gumminess of the same sample between the Ketchup formulations containing two gums. Organoleptic properties of Ketchup samples containing konjac-mannan/xanthan showed no significant difference with the control sample. PRACTICAL APPLICATIONS: Development of modern food technologies along with the lifestyle changes over the past few decades and grown public awareness of the relevance between health and nutrition have considerably increased the consumption of ready meals containing low-fat and fiber-rich functional condiments. Ketchup is a popular sauce thickened with tomato pulp powder, potato or corn starch, modified starch, and severally available hydrocolloids such as carboxymethyl cellulose, xanthan, guar, and locust bean gum. In this research work, mixtures of konjac-mannan and xanthan/tragacanth hydrocolloids are used to produce new Ketchups with improved physical and rheological properties and lower prices.
