Development of Ketchup and Mayonnaise Made with Modified Starch
2022
Kim, J.S. | Kim, E.A. | Lee, Y.R. | Lee, E.H. | Jeong, H.M. | Shim, J.H.
Long-term refrigerated stored foods such as ketchup and mayonnaise deteriorate in quality due to changes in physical properties during storage. This study tried to address this problem by arresting the quality deterioration during storage using previously developed enzyme-treated, modified starch (CBAC). CBAC has a higher water solubility and an average molecular weight of 106 Da, which is lower than other starches. The ketchup and mayonnaise prepared with the addition of CBAC were softer, and chromaticity experiments confirmed they maintained their original color well compared to other starches. In addition, delamination did not occur even after 3 weeks of refrigeration when ketchup was prepared with the addition of CBAC. The emulsion stability of mayonnaise after refrigerated storage for 4 weeks was high at 99.83% when 100% CBAC was added. The sauce prepared with the addition of CBAC was low calorie and considered suitable for commercialization as it maintained its physical properties well even after long-term storage at low temperatures.
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