Effect of zedo gum and resistance starch on physicochemical, textural and sensory properties of ketchup

Ketchup sauce is one of the most popular condiment and common product of tomato. Serum separation is an important problem of ketchup sauce that influence on customer acceptance, negatively. This study investigated effect of Zedo gum, Xanthan gum and resistant starch on the physicochemical, texture and sensory properties of ketchup sauce.

Mixture Statistical design was used to arrange of treatments based on combination of Zedo, xanthan and resistant starch by Design expert software. Effect of treatments on pH, color, viscosity, hardness, adhesiveness, consistency and sensory properties was investingated.

Results showed that Zedo gum and resistant starch had no significant effect on pH. In terms of viscosity and consistency, the highest and lowest value belonged to K1 (1% xanthan gum) and K6 (1% resistant starch, respectively. In terms of serum separation, none of samples had serum separation except K4 (1% Zedo), K6 (1% resistant starch) and K10 (0.5% resistant starch and 0.5 % Zedo). Texture analysis showed that the highest and lowest value of hardness and adhesiveness belonged to K1 (1% xanthan) and K10 (0.5% resistant starch and 0.5% Zedo), respectively. The highest score of sensory evaluation was seen in sample containing 0.5% Xanthan and 0.5 % Resistant starches (K7).

Considering optimization results of formulation, it was known that compound usage of xanthan gum (0.627 g), Zedo (0.222 g) and resistant starch (0.151 g) leads to production of ketchup sauce with desire properties.