Effect of inulin and galactooligosaccharides on particle size distribution and rheological properties of prebiotic ketchup. Issue 1 (2nd January 2017)

• Record Type: Journal Article
• Authors: Mansouripour, Samar; Mizani, Maryam; Rasouli, Sousan; Gerami, Abbas; Sharifan, Anousheh
• Is Part Of: International journal of food properties. Volume 20:Issue 1(2017)
• Page Start: 157
• Page End: 170
• Publication Date: 2017-01-02
• Subjects: Galactooligosaccharides -- ketchup -- long-chain inulin -- particle size distribution -- prebiotic -- rheological properties; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2016.1152478
• Languages: English
• ISSNs: 1094-2912

Abstract

ABSTRACT: The aim of this study was to evaluate the effects of different combinations of long-chain inulin and short-chain galactooligosaccharides mixed with different hydrocolloids on the physical/rheological attributes of prebiotic ketchup. Novel prebiotic ketchup was produced in which modified starch, xanthan, and guar gum was incorporated. Results showed that modified starch negatively influenced the physical properties of prebiotic samples and the optimum condition was 7.5% long-chain inulin and 2.5% galactooligosaccharides along with 0.4 % xanthan and 0.18% guar gum. Under these conditions, smaller hysteresis loop area, higher values of the linear viscoelastic region, larger G0, η0 in the creep test, and smaller sized suspended particles as compared to the other prebiotic samples were observed. In addition, galactooligosaccharides may interfere with the elastic behavior due to its high water solubility. Therefore, an appropriate amount (2.5%) of this ingredient may be used to produce a nutritive prebiotic ketchup with desirable textural properties. Environmental scanning electron microscopic images confirmed larger and inter-connected air bubbles entrapped into the semi-solid matrix of prebiotic sample produced under optimum condition.