Acetylated distarch adipate quinoa starch in tomato ketchup: Modification process and functional charactristics
2025
Seyed Mehdi Zakeri | Mazdak Alimi | Shirin Shokoohi | Seyed-Ahmad Shahidi
Quinoa starch samples with different adipic acid/acetic anhydride ratios (ADA), pHs and reaction times were evaluated upon their physicochemical characteristics and effect of the selected sample on rheological/textural properties of ketchup formulation was investigated. Swelling power, water holding capacity, peak viscosity and enthalpy of the modified starch at ADA:2%, pH:9 and Time:120 min significantly (p < 0.05) increased indicating the formation of crosslinks as well as stable three-dimensional gel networks. In ketchups prepared with the selected modified starch apparent viscosity, color, textural parameters (i.e. firmness, cohesiveness and adhesiveness) remarkably improved as the sample containing 100% modified quinoa starch appeared most ''shear-thining'' while its physical stability was equal to the commercial modified starch. Sensory characteristics (including color, viscosity, texture and overall acceptability) were significantly different with the commercial sample whereas taste and odor indexes were not.
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