EFFECT OF THE USE OF POLYSACCHARIDES ON THE RHEOLOGICAL AND PHYSICOCHEMICAL PROPERTIES OF TOMATO SAUCE
DOI:
https://doi.org/10.56238/rcsv16n6-003Keywords:
Experimental Mixture Design, Modified Pre-Gel Cassava Starch, Xanthan Gum, Carboxymethylcellulose, ThickenerAbstract
The acceptability of tomato sauce depends on physicochemical and rheological attributes, with products having insufficient viscosity having low acceptance. To increase viscosity without resorting to long concentration by heating, thickening polysaccharides are added. These additives, alone or in combination, can interact in the formulations and generate synergistic effects, which optimize rheological performance and minimize the cost of the products obtained. This work used a simplex-centroid mixture design to investigate the effects of adding pregelatinized cassava starch, xanthan gum (XG), and carboxymethylcellulose (CMC), alone and in combination, on the physicochemical and rheological properties of tomato sauces. Nine formulations were prepared, varying the proportions of the three thickeners (0.2%-1.0%). Analyses of pH, soluble solids content (SS), and rheological behavior (rotational rheometer, flow curve 0.1-500 s-1) were performed. The data were statistically processed, and response surfaces were obtained for each dependent variable. The pH of the sauces was approximately 4.0 in all formulations, with no statistically significant differences. Solids content (SS) ranged from 8.85 to 10.30 °Brix. GX and CMC tended to slightly increase SS content, while pregelatinized starch contributed less to this parameter. All formulations exhibited pseudoplastic behavior. Consistency index (K) values ranged from 7.95 to 11.20 Pa·sn. Formulations with a higher proportion of pregelatinized starch showed the highest K values, indicating greater resistance to flow. Conversely, formulations with relatively higher proportions of CMC showed higher n values. The fitted response surfaces showed that pregelatinized starch exerted the greatest effect on consistency, while GX had the greatest influence on SS content. The desirability study indicated sauce 2 (GX 1%) as the optimal formulation – low pH, high soluble solids, and optimal consistency. Upon experimentally validating this formulation, the observed values were very close to the predicted values.
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