Effect of stabilizers and storage time on the overall quality of tomato paste
2007
Shah, A.S. (Agricultural Research Inst., Peshawar (Pakistan). Food Technology Section) | Alam, S. (NWFP Agricultural Univ., Peshawar (Pakistan). Dept. of Agricultural Chemistry) | Hashim, M.M. (Agricultural Research Inst., Dera Ismail Khan (Pakistan)) | Hashmi, M.S. | Riaz, A.
A study was carried out at Food Technology Section, Agricultural Research Institute Tarnab, Peshawar during the year 2004-05 to know the effect of different stabilizers viz. guar gum, sodium alginate, pectin, CMC (carboxy methyl cellulose), xanthan gum and gum acacia on color, taste, consistency (texture), serum loss, flow value and overall acceptability of tomato ketchup during storage was studied. All stabilizers increased consistency of tomato ketchup; however, guar gum and xanthan gum caused maximum increase followed by CMC, sodium alginate, gum acacia and pectin. The consistency of tomato ketchup decreased with the increase in storage duration. Both serum loss and flow value decreased with the addition of all the stabilizers and increased with the increase in storage duration. Xanthan gum and guar gum caused maximum decrease in serum loss and flow value whereas pectin caused the least.
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