Use of modified starch as a stabilizer in tomato ketchup
1993
Apinya Marapo
Modified rice starch and modified glutinous rice were made by cross-linking method with sodiumtrimetaphosphate concentration at 1.4, 1.7 and 2.0 %. The optimal condition for modified rice starch and modified glutinous rice starch were 1.4 % concentration of sodiumtrimetaphosphate for 3 hours and 1 hour respectively. The optimal condition gave the physical and chemical quality of modification starch suitably for use as ketchup stabilizer. Besides modified rice starch and modified glutinous rice starch, commercial cross-linked modified tapioca starch, was also used as ketchup stabilizer. The optimum concentration of each modified starch used as stabilizer was 1.5 % by weight. The product quality was tested at storage time for 2 months at 30 and 40 deg C. The results showed that the physical, chemical and microbiological quality of product were acceptable while appearance of the product evaluated by sensory showed that the panel prefered the ketchup added with modified glutinous rice starch to ketchup added modified rice starch and modified tapioca respectively.
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This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University
