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Abstract
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Article Information:
Effect of Different Concentration of Whole Yellow Mustard on Color of Commercial Tomato Ketchup
Morvarid Yousefi, Maryam Mizani, Sousan Rasouli and Leila Nateghi
Corresponding Author: Morvarid Yousefi
Submitted: February 16, 2012
Accepted: March 24, 2012
Published: June 25, 2012 |
Abstract:
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Ketchup is one of most important of tomato products. To increase the consistency, some hydrocolloid
such as Carboxy Methyl Cellulose (CMC) should be added into the final products. However, CMC is a
chemical product and has been shown some defects in point of health view as well as functional properties.
Therefore, some alternatives are introduced. In this study, the effect of different concentration whole Yellow
mustard on color of ketchup has been considered. The control was modified with increasing the different
concentration of yellow mustard. For each sample, the color parameters in CIELAB color space were
determined. The results were compared with the control sample which includes nothing of mustard. Results
have shown for a concentration of 1.5% of yellow mustard the color properties of the product didn’t differ very
much from the standard color quality. This is an important point to replace CMC by yellow mustard.
Key words: CMC, color properties, ketchup, yellow mustard, , ,
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Cite this Reference:
Morvarid Yousefi, Maryam Mizani, Sousan Rasouli and Leila Nateghi, . Effect of Different Concentration of Whole Yellow Mustard on Color of Commercial Tomato Ketchup. Advance Journal of Food Science and Technology, (3): 141-144.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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