Determination of textural properties of different kinds of ketchups of two different rates under different conditions of storage for the determination of their consumal quality
Keywords:texture, TA.XT plus, ketchup, consumer
The aim of this work is an evaluation of structural properties of ketchups originating from five different producers at two different batches and consecutively their comparison in different storage conditions and a determination of their consumable quality. Using the objective instrumental method based on physical deformation of the sample we evaluated properties like, viscosity and consistency of ketchups on texturometer TA.XT plus (Stable Micro Systems, Godalming, United Kingdom). These tests were completed on the basis of regressive extrusion using a hyperbaric disc. The consistency of each ketchup from the first rate determined by regressive extrusion ranged from 2656.82 g.s-1 to 5137.37 g.s-1. The lowest value 2656.82 g.s-1 was found in the sample A after 3 days of storage at the temperature 5 °C, the highest value 5137.37 gs-1 was found in the sample C after 10 days of storage at the temperature 5 °C. The value of the consistency in each of the samples didn´t change much, not even after the ketchups were stored at a room temperature for 24 hours. The consistency of each of the ketchups from the second rate determined by the regressive extrusion ranged form 2700.14 g.s-1 to 5133.94 g.s-1. The lowest value 2700.14 g.s-1 was found in the sample A after 10 days of storage at the temperature 5 °C, the highest value 5133.94 g.s-1 was found in the sample C after buying in a market and consequential cooling to 5 °C. The value of the consistency in each of the samples didn´t change much, not even after the ketchups were stored at a room temperature for 24 hours. The results obtained from the evaluation of the texture can be used to optimize the production and thereby prolonging the duration of maintaining its characteristics during the period of minimum durability.
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