Effect of Carboxymethylcellulose and Starch as Thickening Agents on the Quality of Tomato Ketchup


Authors

  • Md. Khayrul Alam Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh
  • Maruf Ahmed Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh
  • Mst. Sorifa Akter Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh
  • Nurul Islam Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh
  • Jong-Bang Eun Department of Food Science and Technology, Chonnam National University, Gwangju, Republic of Korea

DOI:

https://doi.org/10.3923/pjn.2009.1144.1149

Keywords:

Carboxymethylcellulose, chemical composition, starch, tomato ketchup

Abstract

The objective of this study was to evaluate the effect of thickening agents such as carboxymethylcellulose and starch on the quality parameter of tomato ketchup during storage at 30°C. The carboxymethylcellulose was used at the rate of 0.75-1.25% while, starch was 3-4% in the formulation of tomato ketchup. The moisture content of ketchup was increased by the addition of both the thickening agents. The protein, fibre, ash, acidity and total soluble solid of tomato ketchup were decreased gradually when higher percentage of starch and carboxymethylcellulose were added. Amounts of lycopene, vitamin C and reducing sugar content were higher in the ketchup where starch was used. Starch and carboxymethylcellulose had <10 cfu/g of molds and total viable bacteria throughout storage at 30°C for 60 days. Carboxymethylcellulose treated ketchup was found more suitable than the starch treated through sensory evaluation.

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Published

15.07.2009

Issue

Vol. 8 No. 8 (2009)

Section

Research Article

License

Copyright (c) 2009 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Alam, M. K., Ahmed, M., Akter, M. S., Islam, N., & Eun, J.-B. (2009). Effect of Carboxymethylcellulose and Starch as Thickening Agents on the Quality of Tomato Ketchup. Pakistan Journal of Nutrition, 8(8), 1144–1149. https://doi.org/10.3923/pjn.2009.1144.1149