Acetylated distarch adipate quinoa starch in tomato ketchup: Modification process and functional charactristics
Quinoa starch samples with different adipic acid/acetic anhydride ratios (ADA), pHs and reaction times were evaluated upon their physicochemical characteristics and effect of the selected sample on rheological/textural properties of ketchup formulation was investigated. Swelling power, water holding...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000186 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832595242476371968 |
|---|---|
| author | Seyed Mehdi Zakeri Mazdak Alimi Shirin Shokoohi Seyed-Ahmad Shahidi |
| author_facet | Seyed Mehdi Zakeri Mazdak Alimi Shirin Shokoohi Seyed-Ahmad Shahidi |
| author_sort | Seyed Mehdi Zakeri |
| collection | DOAJ |
| description | Quinoa starch samples with different adipic acid/acetic anhydride ratios (ADA), pHs and reaction times were evaluated upon their physicochemical characteristics and effect of the selected sample on rheological/textural properties of ketchup formulation was investigated. Swelling power, water holding capacity, peak viscosity and enthalpy of the modified starch at ADA:2%, pH:9 and Time:120 min significantly (p < 0.05) increased indicating the formation of crosslinks as well as stable three-dimensional gel networks. In ketchups prepared with the selected modified starch apparent viscosity, color, textural parameters (i.e. firmness, cohesiveness and adhesiveness) remarkably improved as the sample containing 100% modified quinoa starch appeared most ''shear-thining'' while its physical stability was equal to the commercial modified starch. Sensory characteristics (including color, viscosity, texture and overall acceptability) were significantly different with the commercial sample whereas taste and odor indexes were not. |
| format | Article |
| id | doaj-art-34f02300ed2d4f2f90c8b7c95a4e682e |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-34f02300ed2d4f2f90c8b7c95a4e682e2025-01-19T06:26:57ZengElsevierApplied Food Research2772-50222025-06-0151100708Acetylated distarch adipate quinoa starch in tomato ketchup: Modification process and functional charactristicsSeyed Mehdi Zakeri0Mazdak Alimi1Shirin Shokoohi2Seyed-Ahmad Shahidi3Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, IranDepartment of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran; Corresponding authors.Chemical, Polymeric and Petrochemical Technology Development Research Division, Research Institute of Petroleum Industry, P.O. Box 14115-143, Tehran, IranDepartment of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran; Corresponding authors.Quinoa starch samples with different adipic acid/acetic anhydride ratios (ADA), pHs and reaction times were evaluated upon their physicochemical characteristics and effect of the selected sample on rheological/textural properties of ketchup formulation was investigated. Swelling power, water holding capacity, peak viscosity and enthalpy of the modified starch at ADA:2%, pH:9 and Time:120 min significantly (p < 0.05) increased indicating the formation of crosslinks as well as stable three-dimensional gel networks. In ketchups prepared with the selected modified starch apparent viscosity, color, textural parameters (i.e. firmness, cohesiveness and adhesiveness) remarkably improved as the sample containing 100% modified quinoa starch appeared most ''shear-thining'' while its physical stability was equal to the commercial modified starch. Sensory characteristics (including color, viscosity, texture and overall acceptability) were significantly different with the commercial sample whereas taste and odor indexes were not.http://www.sciencedirect.com/science/article/pii/S2772502225000186Quinoa starchAcetylated distarch adipateKetchupPhysical stabilityRheologyTexture |
| spellingShingle | Seyed Mehdi Zakeri Mazdak Alimi Shirin Shokoohi Seyed-Ahmad Shahidi Acetylated distarch adipate quinoa starch in tomato ketchup: Modification process and functional charactristics Applied Food Research Quinoa starch Acetylated distarch adipate Ketchup Physical stability Rheology Texture |
| title | Acetylated distarch adipate quinoa starch in tomato ketchup: Modification process and functional charactristics |
| title_full | Acetylated distarch adipate quinoa starch in tomato ketchup: Modification process and functional charactristics |
| title_fullStr | Acetylated distarch adipate quinoa starch in tomato ketchup: Modification process and functional charactristics |
| title_full_unstemmed | Acetylated distarch adipate quinoa starch in tomato ketchup: Modification process and functional charactristics |
| title_short | Acetylated distarch adipate quinoa starch in tomato ketchup: Modification process and functional charactristics |
| title_sort | acetylated distarch adipate quinoa starch in tomato ketchup modification process and functional charactristics |
| topic | Quinoa starch Acetylated distarch adipate Ketchup Physical stability Rheology Texture |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225000186 |
| work_keys_str_mv | AT seyedmehdizakeri acetylateddistarchadipatequinoastarchintomatoketchupmodificationprocessandfunctionalcharactristics AT mazdakalimi acetylateddistarchadipatequinoastarchintomatoketchupmodificationprocessandfunctionalcharactristics AT shirinshokoohi acetylateddistarchadipatequinoastarchintomatoketchupmodificationprocessandfunctionalcharactristics AT seyedahmadshahidi acetylateddistarchadipatequinoastarchintomatoketchupmodificationprocessandfunctionalcharactristics |