Potential stabilization effect of native and modified anchote (Coccinia abyssinica) starches in tomato sauce
| Autor: | Gebremichael Gebremedhin Hailu, Habtamu Admassu |
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| Jazyk: | angličtina |
| Rok vydání: | 2024 |
| Předmět: | |
| Zdroj: | International Journal of Food Properties, Vol 27, Iss 1, Pp 12-33 (2024) |
| Druh dokumentu: | article |
| ISSN: | 10942912 1532-2386 1094-2912 |
| DOI: | 10.1080/10942912.2023.2293658 |
| Popis: | ABSTRACT Starch is a prevalent functional component in food processing because due to its thickening capabilities. The aim of this study was to assess the potential stabilization effects of native, heat-moisture treated, and hydroxypropylated anchote starches in tomato sauce. Tomato sauce was made with different percentages (0%, 0.5%, 1%, and 1.5%) of native and modified anchote starch. A maximum 3.97% decrease in moisture content was observed in tomato sauce concentrated with 1.5% heat-moisture treated anchote starch. Significance differences were observed among tomato sauce samples in their proximate composition. The maximum lightness (L*) value was 29.23% in tomato sauce concentrated with 1.5% hydroxypropylated anchote starch, while the lowest was 26.2% for tomato sauce without starch. With increasing levels of starch used for thickening, b* increased, while the a* value decreased insignificantly. Sauce samples with 1.5% native anchote starch had the highest titratable acidity (0.64%) and total soluble solids (8.97%). Increased storage time resulted in a decrease in vitamin C content of all sauce samples. The addition of starch to tomato sauce resulted in a significant change in pasting qualities, with the highest peak viscosity (11287.69 cP) achieved at 1.5% native anchote starch. The highest (6.2 cm) and lowest (3.7 cm) Bostwick consistency was recorded for the control sauce and for the sauce concentrated with 1.5% native anchote starch. In general, although few undesirable characteristics resulted, especially the addition of modified anchote starch resulted in considerable quality attributes, and can be used as an alternative thickening agent in food processing. |
| Databáze: | Directory of Open Access Journals |
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