Effect of inulin and galactooligosaccharides on particle size distribution and rheological properties of prebiotic ketchup

Figures & data

Table 1. Formulation of ketchup samples.

	Samples
Ingredients (%)	K1	K2	K3	C1	C2	^†C3	K4	K5
Tomato paste	20	20	20	20	20	20	20	20
Vinegar	8	8	8	8	8	8	8	8
Salt	2	2	2	2	2	2	2	2
Sugar	12.5	10	12.5	13	13	13	12.5	10
Glucose syrup	—	—	—	7.5	7.5	7.5	—	—
Flavorings	0.15	0.15	0.15	0.15	0.15	0.15	0.15	0.15
Inulin	3.75	7.5	7.5	—	—	—	3.75	7.5
GOS	3.75	2.5	—	—	—	—	3.75	2.5
MS	1.5	1.5	0.75	0.75	1.5	1.5	—	—
Xanthan	—	—	—	—	—	0.4	0.4	0.4
Guar	—	—	—	—	—	0.18	0.18	0.18
Water	48.35	48.35	49.1	48.6	47.85	47.27	49.27	49.27

^†C3: commercial product.

Figure 1. Particle size distributions of ketchup samples: A: All of samples, B: C1, C2, K4, K5, C: C3, K5.

Table 2. Particle size parameters and γ _LVE of ketchup samples^†.

Sample^‡	D[4,3] (µm)	D(0.5) (µm)	LVE γ (%)
K1	112.80 ± 2.48^b	96.67 ± 1.41^a	0.62 ± 0.15^c
K2	98.03 ± 4.00^bc	85.01 ± 5.00^a	1.07 ± 0.56^bc
K3	109.36 ± 7.00^bc	90.00 ± 7.06^a	1.00 ± 0.00^bc
C1	106.00 ± 5.46^bc	93.00 ± 4.17^a	0.84 ± 0.22^bc
C2	110.09 ± 1.00^bc	90.04 ± 8.00^a	1.81 ± 0.48^abc
C3	91.35 ± 3.00^c	71.00 ± 3.20^b	2.65 ± 0.71^a
K4	116.43 ± 6.48^b	88.00 ± 4.33^a	2.15 ± 0.00^ab
K5	95.01 ± 13.17^bc	64.21 ± 3.00^b	2.15 ± 0.00^ab

^†The results are expressed as mean ± standard deviation and values with different superscript letters represent significant differences (p < 0.05).

^‡K1 (3.75% Inulin, 3.75% GOS, 1.5% MS); K2 (7.5% Inulin, 2.5% GOS, 1.5% MS); K3 (7.5% Inulin, 0.75% MS); C1 (0.75% MS); C2 (1.5% MS); C3 (0.4% Xanthan, 0.18% Guar, 1.5% MS); K4 (3.75% Inulin, 3.75%, GOS, 0.4% Xanthan, 0.18% Guar); K5 (7.5% Inulin, 2.5%, GOS, 0.4% Xanthan, 0.18% Guar).

Figure 2. Flow curves for ketchup samples.

Figure 3. A: Elastic G’ (Pa) and loss modulus G” (Pa), B: Complex viscosity (η*) as a function of the frequency (Hz) in ketchup samples.

Figure 4. Compliance variations versus time (t) in creep and creep recovery tests of ketchup samples.

Table 3. Rheological Parameters of frequency sweep tests of ketchup samples at 0.1 and 10 (HZ).^†

Sample^‡	G′ (Pa) 0.1 10 (HZ)	G″ (Pa) 0.1 10 (HZ)	tan (δ) 0.1 10 (HZ)	η* (Pa.s) 0.1 10 (HZ)
K1	817.0 ± 259.0^bc; 1955 ± 502^bc	188.0 ± 73.5^c;599.5 ± 151.0^bc	0.23 ± 0.02^d;0.33± 0.00^ab	1345 ± 417.2^bc; 32.5 ± 8.34^bc
K2	2840 ± 523.3^a;7270 ± 792^a	710.0 ± 126.0^abc;1945.5 ± 318.2^ab	0.25 ± 0.00^bcd;0.27 ± 0.01^c	4660 ± 863.0^a; 119.5± 13.40^a
K3	1016.5 ± 175.0^abc;3525 ± 290^abc	241.0 ± 37.0^bc;722.0 ± 90.5^abc	0.24 ± 0.00^cd;0.20 ± 0.00^d	1665 ± 290.0^abc; 57.30 ± 5.00^abc
C1	442 ± 229.1^c; 1142 ± 478^c	112.0 ± 70.0^c;351.0 ± 151.3^c	0.22 ± 0.03^cd;0.31 ± 0.00^ab	725.5 ± 381.1^c; 19 ± 8.00^c
C2	776 ± 83.4^bc; 3155 ± 78^abc	203.5 ± 11.0^c;606.5 ± 15.0^abc	0.27 ± 0.01^abcd;0.19 ± 0.00^d	1265 ± 134.4^bc; 51.10 ± 1.13^abc
C3	2675 ± 1124.3^ab; 7930 ± 2758^a	825.0 ± 318.2^ab;1950.0 ± 749.5^ab	0.31 ± 0.01^abc;0.24 ± 0.00^c	4355 ± 1718.3^ab; 130 ± 45.33^a
K4	1585 ± 262.0^ab;4235 ± 757^ab	520.0 ± 99.0^abc;1405.0 ± 304.1^ab	0.33 ± 0.00^ab;0.33 ± 0.01^a	2655 ± 445.5^ab; 71.10 ± 13.01^ab
K5	3165 ± 983.0^a; 8660 ± 1782^a	1038.0 ± 215.0^a;2390.0 ± 452.5^a	0.33 ± 0.03^a;0.28 ± 0.00^bc	5305 ± 1591.0^a; 143 ± 30^a

^†The results are expressed as mean ± standard deviation, and values with different superscript letters represent significant differences (p < 0.05). ^‡K1 (3.75% Inulin, 3.75% GOS,1.5% MS); K2 (7.5% Inulin, 2.5% GOS,1.5% MS); K3 (7.5% Inulin, 0.75% MS); C1 (0.75% MS); C2 (1.5% MS); C3 (0.4% Xanthan, 0.18% Guar,1.5% MS); K4 (3.75% Inulin, 3.75%, GOS, 0.4% Xanthan, 0.18% Guar); K5 (7.5% Inulin, 2.5%, GOS, 0.4% Xanthan, 0.18% Guar).

Table 4. Creep factors for ketchup samples.^†

Sample^‡	J0 × 10^–4 (Pa^–1)	Jm × 10^–4 (Pa^–1)	Jmax × 10^–4 (Pa^–1)	G0 (Pa)	G1 (Pa)	η0 (Pa.s)	λ (s)	R^2
K1	29 ± 0.0^cde	22 ± 5.0^bcd	69 ± 7.0 ^cd	336.1 ± 0.8^abc	453.0 ± 104.3^ab	163220 ± 22217^bc	24.2 ±10.6^a	0.993
K2	18 ± 6.0^de	14 ± 3.0^cd	43 ± 9.0 ^d	576.4 ± 195.0^ab	721.5 ± 188.4^ab	261775 ± 8676^a	31.2 ± 8.9^a	0.998
K3	17 ± 5.0^e	10 ± 3.0^d	40 ± 7.0^d	605.0 ± 200.3^a	975.0 ± 346.2^a	237165 ± 33029^ab	32.1 ± 0.7^a	0.999
C1	100 ± 4.0^a	37 ± 1.0^ab	161 ± 7.0^a	100.0 ± 4.3^c	268.0 ± 13.2^b	120520 ± 12063^c	35.4 ± 1.0^a	0.996
C2	53 ± 3.0^b	38 ± 1.0^ab	117 ± 0.0^abc	188.6 ± 11.1^bc	259.4 ± 12.4^b	105865 ± 2765^c	19.0 ± 2.6^a	0.992
C3	34 ± 3.0^cd	36 ± 2.0^abc	96 ± 10.0^bcd	289.2 ± 29.0^abc	272.0 ± 18.0^b	116500 ± 20237^c	27.0 ± 3.4^a	0.997
K4	38 ± 5.0^bc	54 ± 13.0^a	129 ± 35.0^ab	314.5 ± 35.0^abc	191.0 ± 48.0^b	83100 ± 37930^c	26.3 ± 6.8^a	0.995
K5	22 ± 0.0^cde	25 ± 2.0^bcd	74 ± 5.0^bcd	444.6 ± 11.2^abc	393.0 ± 39.0^b	113892 ± 33415^c	28.0 ± 4.4^a	0.998

^†The results are expressed as mean ± standard deviation, and values with different superscript letters represent significant differences (p < 0.05). ^‡K1 (3.75% Inulin, 3.75% GOS,1.5% MS); K2 (7.5% Inulin, 2.5% GOS,1.5% MS); K3 (7.5% Inulin, 0.75% MS); C1 (0.75% MS); C2 (1.5% MS); C3 (0.4% Xanthan, 0.18% Guar,1.5% MS); K4 (3.75% Inulin, 3.75%, GOS, 0.4% Xanthan, 0.18% Guar); K5 (7.5% Inulin, 2.5%, GOS, 0.4% Xanthan, 0.18% Guar).

Table 5. Creep Recovery factors for ketchup samples.^†

Sample^‡	Je × 10^–4 (Pa^–1)	Jv × 10^–4 (Pa^–1)	Je/Jmax (%)	Jv/Jmax (%)	R^2
K1	28.0 ± 0.0^c	15.1 ± 10.0^bc	67.21 ± 16^ab	39.000 ± 12.0^abc	0.990
K2	42.3 ± 4.0^bc	27.3 ± 11.0^bc	61.40 ± 12^abc	33.000 ± 16^bc	0.987
K3	31.5 ± 2.0^c	9.2 ± 5.0^c	76.04 ± 6.72^a	24.000 ± 7^c	0.994
C1	103.0 ± 13.0^a	58.5 ± 4.0^ab	64.00 ± 4.73^abc	36.330 ± 5.0^abc	0.987
C2	65.1 ± 1.0^b	53.0 ± 2.0^abc	55.27 ± 0.52^abc	45.000 ± 0.52^abc	0.971
C3	42.0 ± 5.0^c	54.0 ± 6.0^abc	42.20 ± 2.09^bc	58.000 ± 2.09^ab	0.999
K4	44.1 ± 6.0^bc	85.0 ± 28.0^a	35.00 ± 4.08^c	65.300 ± 4.08^a	0.992
K5	31.5 ± 0.0^c	43.0 ± 5.0^abc	42.48 ± 4^bc	57.515 ± 3.7^ab	0.991

^†The results are expressed as mean ± standard deviation, and values with different superscript letters represent significant differences (p < 0.05). ^‡K1 (3.75% Inulin, 3.75% GOS, 1.5% MS); K2 (7.5% Inulin, 2.5% GOS, 1.5% MS); K3 (7.5% Inulin, 0.75% MS); C1 (0.75% MS); C2 (1.5% MS); C3 (0.4% Xanthan, 0.18% Guar, 1.5% MS); K4 (3.75% Inulin, 3.75%, GOS, 0.4% Xanthan, 0.18% Guar); K5 (7.5% Inulin, 2.5%, GOS, 0.4% Xanthan, 0.18% Guar).

Figure 5. ESEM micrographs of ketchup samples: A: C3, B: K5.

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