Using Iranian locust bean gum to produce ketchup sauce in comparison with commercial locust bean gum and tragacanth gum

Iranian locust bean gum (LBG) was extracted and used in the formulation of ketchup sauce and its effects on different properties of the produced sauces were evaluated. Four different formulations were produced, control was without any gum, and the other three samples were produced with Iranian LBG, commercial LBG or tragacanth gum and their functional properties were compared in terms of rheological properties, consistency, syneresis and color. The results showed that Iranian LBG improved rheological properties and consistency and reduced the syneresis of the ketchup samples compared to the control without gum. In some cases the Iranian LBG acted better than the commercial LBG and therefore more research is recommended for improving its functional properties and using of it in food materials.