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Sıcaklık ve Farklı Kıvam Verici Maddelerin Ketçabın Reolojik Özellikleri Üzerine Etkileri

Year 2018, Issue: 14, 157 - 163, 31.12.2018
https://doi.org/10.31590/ejosat.450363

Abstract

Bu araştırmada, ketçap formülasyonuna üç farklı (guar gam,
ksantan gam ve modifiye mısır nişastası) hidrokolloid ayrı ayrı ilave edilerek laboratuvar
ortamında ketçap üretimi yapılmıştır. Hidrokolloid eklenerek üretilen ketçap
numunelerinin reolojik davranışları, Anton Paar MCR 302 marka/model reometre
cihazı kullanılarak 1-100 s-1 kayma hızı aralıklarında ve geniş bir
sıcaklık aralığında (10-50 °C)
incelenmiştir. Elde edilen sonuçlar, reometre cihazının yazılım programı
(RheoCompass 1.21) kullanılarak Power Law ve Herschel–Bulkley modellerine uygun
olarak modellenmiştir. Ön denemeler sonucunda ketçabın salçadan üretilmesi
durumunda ideal kıvam değerinin sağlanmasında (guar gam ve ksantan gam için)
kıvam arttırıcının %1 oranında eklenmesinin uygun olduğu görülmüştür. Modifiye
mısır nişastasının %1’lik ilavesinin ise yapısal bütünlüğü ve sürekliliği
sağlamadığı da görülmüştür. Sıcaklığın ketçabın reolojik özellikleri üzerine en
iyi etkinin guar gam tarafından sağlandığı belirlenmiştir. Bu sonuçlar ketçap
üretiminde üretim koşullarını belirlemek ve standardizasyonu sağlamak için önem
arz etmektedir

References

  • Alexander, R.J. 1999. Hydrocolloid Gums-Part I, Natural Products. Cereal Foods World 44, 684–687.
  • Arslan, E., Yener, M.E., Esin, A. 2005. Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends. Journal of Food Engineering 69, 167–172.
  • Bottiglieri, P., DeSio, F., Fasanaro, G., Mojoli, G., Impembo, M., Castaldo, D. 1991. Rheological characterization of ketchup. Journal of Food Quality 14, 497-512.
  • Canovas, G.V., Peleg, M. 1983. Flow parameters of selected commercial semi-liquid food products. Journal of Texture Studies 14, 213-234.
  • Cemeroğlu, B. 1992. Meyve ve Sebze İşleme Endüstrisinde Temel Analiz Metotları. Biltav Yayınları, Ankara.
  • Cemeroğlu, B., Karadeniz, F., Özkan, M. 2003. Meyve ve Sebze İşleme Teknolojisi. Gıda Teknolojisi Derneği Yayınları, Yayın No. 28, Ankara.
  • Collins, heila D. 1995. Let eat them ketchup. Monthly Review Press, New York.
  • Constenla, D.T., Lozanno, J.E., Crapiste, G.H. 1989. Thermophysical properties of clarified apple juice as a function of concentration and temperature. Journal of Food Science 54, 663–668.
  • Den Ouden, F.W.C., Van Vliet, T. 2002. Effect of concentratşon on the rheology and serum separation of tomato suspensions. Journal of Texture Studies 33, 91-104.
  • Gomez-Diaz, D., Navaza, J.M. 2003. Rheology of aqueous solutions of food additives: Effect of concentration, temperature and blending. Journal of Food Engineering 56, 387–392.
  • Hassan, B.H., Hobani, A.I. 1998. Flow properties of roselle (Hibiscus sabdariffa L.) extract. Journal of Food Engineering 35, 459–470.
  • Ibarz, A., Barbosa-Canovas, G.V. 2003. Rheology of Food Products. Unit Operations in Food Engineering. CRC Press, LLC. Florida, USA.
  • İGEME. 1995. Domates Salçası Ürün Profili. Türkiye Cumhuriyeti Dış Ticaret Müsteşarlığı İhracatı Geliştirme Etüd Merkezi (İGEME), Ankara.
  • Jaros, D., Rohm H. 2003. The rheology and textural properties of yoghurt. (McKenna B.M., Ed.). Texture in Food. Vol 1. Semi-solid Foods. Chapter 13. CRC Press, New York.
  • Koocheki, A. et al. 2009. The rheological properties of ketchup as a function of different hydrocolloids and temperature. International Journal of Food Science and Technology 44 (3), 596–602. doi: 10.1111/j.1365-2621.2008.01868.x.
  • Maceiras, R., Alvarez, E., Cancela, M.A. 2007. Rheological properties of fruit purees: Effect of cooking. Journal of Food Engineering 80, 763–769.
  • Mansouripoura, S., Mizania, M., Rasoulib, S., Geramic, A., Sharifana, A. 2016. Effect of Inulin and Galactooligosaccharides on Particle Size Distribution and Rheological Properties of Prebiotic Ketchup. International Journal of Food Properties doi: 10.1080/10942912.2016.1152478.
  • Mohd. Nurul, I., Mohd. Azemi, B. M. N., Manan, D. M. A. 1999. Rheological behaviour of sago (Metroxylon sagu) starch paste. Food Chemistry 64, 501–505.
  • Race, S.W. 1991. Improved Product Quality through Viscosity Measurement. Food Technology July, 86-88.
  • Rani, U., Bains, G.S. 1987. Flow behavior of tomato ketchups. Journal of Texture Studies 18, 125-135.
  • Roberts, I. 2003. In-line and on-line rheology measurement of food. (McKenna, B.M., Ed.). Texture in Food. Vol. 1. Semi-solid Foods. Woodhead Publishing, Cambridge: 161–182.
  • Roberts, T. A., Pitt, J. I., Farkas, J., Grau, F. H. 1998. Fruits and fruit products. Microorganisms In Foods, 6, 252–270. Chapman and Hall, London.
  • Sanchez, A., Ysunza, F., Beltran-Garcia, M.J., Esqueda, M. 2002. Biodegradation of viticulture wastes by Pleurotus: a source of microbial and human food and its potential use in animal feeding. Journal of Agricultural and Food Chemistry 50 (9), 2537-2542.
  • Sharoba, A.M., Senge, B., El-Mansy, H.A., Bahlol, H.El.M., Blochwitz, R. 2005. Chemical, sensory and rheological properties of some commercial German and Egyptian tomato ketchups. European Food Research and Technology 220, 142-151.
  • Singh Gujral, H., Sharma, A., Singh, N. 2002. Effect of hydrocolloids, storage temperature, and duration on the consistency of tomato ketchup. International Journal of Food Properties 5, 179–191.
  • Singh, N.I., Eipeson, W.E. 2000. Rheological Behaviour of clarified Mango juice concentrates. Journal of Texture Studies 31, 287-295.
  • Steffe, J.F. 1996. Rheological Methods in Food Process Engineering. Freman Press, USA.
  • Stoforos, N.G., Reid, D. S. 1992. Factors Influencing Serum Separation of Tomato Ketchup. Journal of Food Science 57 (3), 707-713.
  • Şahin, H. 2003. Bazı Hidrokolloidlerin Farklı Formülasyonlara Sahip Ketçapların Konsistensi ve Serum Ayrılması Üzerine Etkisi. Akdeniz Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Antalya.
  • TSE. 1993. Ketçap Yapım Kuralları. Türk Standartları Enstitüsü, TS 10818, Ankara.
  • Uylaşer, V. 1996. Salça Üretim Aşamalarına Göre Bakteri ve Maya Florasındaki Değişim ve Bozulmadaki Etkileri Üzerine Araştırmalar. Uludağ Üniversitesi Fen Bilimleri Enstitüsü, Doktora tezi, Basılmamış, Bursa.
  • Yoo, B. 2001. Rheological properties of hot pepper-soybean paste. Journal of Texture Studies 32, 307-318.

Effects of Temperature and Different Thickeners on Rheological Properties of Ketchup

Year 2018, Issue: 14, 157 - 163, 31.12.2018
https://doi.org/10.31590/ejosat.450363

Abstract

In this study, ketchup was produced in the laboratory by adding three different hydrocolloids (guar gum, xanthan gum and modified corn starch) separately to the ketchup formulation. The rheological behavior of ketchup samples added with hydrocolloid was investigated using an Anton Paar MCR 302 model rheometer at 1-100 s-1 shear rate intervals and at a wide temperature range (10-50 °C). The obtained results were modeled according to Power Law and Herschel-Bulkley models using the software program of the rheometer (RheoCompass 1.21). As a result of the preliminary experiments, it has been found that adding 1% thickening agents (for guar gum and xanthan gum) is suitable for providing the ideal consistency value when ketchup is produced from tomato paste. It has also been observed that addition of 1% modified corn starch does not provide structural integrity and continuity. It has been determined that the best effect on the rheological properties of ketchup is provided by the guar gum. These results are important for determining production conditions and standardization in ketchup production.

References

  • Alexander, R.J. 1999. Hydrocolloid Gums-Part I, Natural Products. Cereal Foods World 44, 684–687.
  • Arslan, E., Yener, M.E., Esin, A. 2005. Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends. Journal of Food Engineering 69, 167–172.
  • Bottiglieri, P., DeSio, F., Fasanaro, G., Mojoli, G., Impembo, M., Castaldo, D. 1991. Rheological characterization of ketchup. Journal of Food Quality 14, 497-512.
  • Canovas, G.V., Peleg, M. 1983. Flow parameters of selected commercial semi-liquid food products. Journal of Texture Studies 14, 213-234.
  • Cemeroğlu, B. 1992. Meyve ve Sebze İşleme Endüstrisinde Temel Analiz Metotları. Biltav Yayınları, Ankara.
  • Cemeroğlu, B., Karadeniz, F., Özkan, M. 2003. Meyve ve Sebze İşleme Teknolojisi. Gıda Teknolojisi Derneği Yayınları, Yayın No. 28, Ankara.
  • Collins, heila D. 1995. Let eat them ketchup. Monthly Review Press, New York.
  • Constenla, D.T., Lozanno, J.E., Crapiste, G.H. 1989. Thermophysical properties of clarified apple juice as a function of concentration and temperature. Journal of Food Science 54, 663–668.
  • Den Ouden, F.W.C., Van Vliet, T. 2002. Effect of concentratşon on the rheology and serum separation of tomato suspensions. Journal of Texture Studies 33, 91-104.
  • Gomez-Diaz, D., Navaza, J.M. 2003. Rheology of aqueous solutions of food additives: Effect of concentration, temperature and blending. Journal of Food Engineering 56, 387–392.
  • Hassan, B.H., Hobani, A.I. 1998. Flow properties of roselle (Hibiscus sabdariffa L.) extract. Journal of Food Engineering 35, 459–470.
  • Ibarz, A., Barbosa-Canovas, G.V. 2003. Rheology of Food Products. Unit Operations in Food Engineering. CRC Press, LLC. Florida, USA.
  • İGEME. 1995. Domates Salçası Ürün Profili. Türkiye Cumhuriyeti Dış Ticaret Müsteşarlığı İhracatı Geliştirme Etüd Merkezi (İGEME), Ankara.
  • Jaros, D., Rohm H. 2003. The rheology and textural properties of yoghurt. (McKenna B.M., Ed.). Texture in Food. Vol 1. Semi-solid Foods. Chapter 13. CRC Press, New York.
  • Koocheki, A. et al. 2009. The rheological properties of ketchup as a function of different hydrocolloids and temperature. International Journal of Food Science and Technology 44 (3), 596–602. doi: 10.1111/j.1365-2621.2008.01868.x.
  • Maceiras, R., Alvarez, E., Cancela, M.A. 2007. Rheological properties of fruit purees: Effect of cooking. Journal of Food Engineering 80, 763–769.
  • Mansouripoura, S., Mizania, M., Rasoulib, S., Geramic, A., Sharifana, A. 2016. Effect of Inulin and Galactooligosaccharides on Particle Size Distribution and Rheological Properties of Prebiotic Ketchup. International Journal of Food Properties doi: 10.1080/10942912.2016.1152478.
  • Mohd. Nurul, I., Mohd. Azemi, B. M. N., Manan, D. M. A. 1999. Rheological behaviour of sago (Metroxylon sagu) starch paste. Food Chemistry 64, 501–505.
  • Race, S.W. 1991. Improved Product Quality through Viscosity Measurement. Food Technology July, 86-88.
  • Rani, U., Bains, G.S. 1987. Flow behavior of tomato ketchups. Journal of Texture Studies 18, 125-135.
  • Roberts, I. 2003. In-line and on-line rheology measurement of food. (McKenna, B.M., Ed.). Texture in Food. Vol. 1. Semi-solid Foods. Woodhead Publishing, Cambridge: 161–182.
  • Roberts, T. A., Pitt, J. I., Farkas, J., Grau, F. H. 1998. Fruits and fruit products. Microorganisms In Foods, 6, 252–270. Chapman and Hall, London.
  • Sanchez, A., Ysunza, F., Beltran-Garcia, M.J., Esqueda, M. 2002. Biodegradation of viticulture wastes by Pleurotus: a source of microbial and human food and its potential use in animal feeding. Journal of Agricultural and Food Chemistry 50 (9), 2537-2542.
  • Sharoba, A.M., Senge, B., El-Mansy, H.A., Bahlol, H.El.M., Blochwitz, R. 2005. Chemical, sensory and rheological properties of some commercial German and Egyptian tomato ketchups. European Food Research and Technology 220, 142-151.
  • Singh Gujral, H., Sharma, A., Singh, N. 2002. Effect of hydrocolloids, storage temperature, and duration on the consistency of tomato ketchup. International Journal of Food Properties 5, 179–191.
  • Singh, N.I., Eipeson, W.E. 2000. Rheological Behaviour of clarified Mango juice concentrates. Journal of Texture Studies 31, 287-295.
  • Steffe, J.F. 1996. Rheological Methods in Food Process Engineering. Freman Press, USA.
  • Stoforos, N.G., Reid, D. S. 1992. Factors Influencing Serum Separation of Tomato Ketchup. Journal of Food Science 57 (3), 707-713.
  • Şahin, H. 2003. Bazı Hidrokolloidlerin Farklı Formülasyonlara Sahip Ketçapların Konsistensi ve Serum Ayrılması Üzerine Etkisi. Akdeniz Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Antalya.
  • TSE. 1993. Ketçap Yapım Kuralları. Türk Standartları Enstitüsü, TS 10818, Ankara.
  • Uylaşer, V. 1996. Salça Üretim Aşamalarına Göre Bakteri ve Maya Florasındaki Değişim ve Bozulmadaki Etkileri Üzerine Araştırmalar. Uludağ Üniversitesi Fen Bilimleri Enstitüsü, Doktora tezi, Basılmamış, Bursa.
  • Yoo, B. 2001. Rheological properties of hot pepper-soybean paste. Journal of Texture Studies 32, 307-318.
There are 32 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Articles
Authors

Büşra Bıldır 0000-0002-5631-1946

Huseyin Demircan 0000-0003-3375-8777

Rasim Alper Oral

Publication Date December 31, 2018
Published in Issue Year 2018 Issue: 14

Cite

APA Bıldır, B., Demircan, H., & Oral, R. A. (2018). Sıcaklık ve Farklı Kıvam Verici Maddelerin Ketçabın Reolojik Özellikleri Üzerine Etkileri. Avrupa Bilim Ve Teknoloji Dergisi(14), 157-163. https://doi.org/10.31590/ejosat.450363