EFFECT OF HYDROCOLLOIDS, STORAGE TEMPERATURE, AND DURATION ON THE CONSISTENCY OF TOMATO KETCHUP

Figures & data

Table 1. Recipe Used for the Preparation of Tomato Ketchup

Ingredients	Quantity
Tomato juice	1 kg
Sugar	80 g
Salt	10 g
Onions	3.0 g
Ginger	6.0 g
Garlic	6.0 g
Mace	0.3 g
Cloves (headless)	0.3 g
Cinnamon	0.3 g
Red chilli powder	1.5 g
Black pepper powder	0.002 g
Acetic acid (99.5%)	2.5 mL

Table 2. Coefficient for Regression Models for Consistency Index of Tomato Ketchup Containing Different Hydrocolloids

Term	Guar Gum	Sodium Alginate	Gum Acacia	Pectin	CMC	Xanthan Gum
Constant (a)	13.893	13.893	13.893	13.893	13.893	13.893
X 1 (b 1)	36.141****	6.632****	5.806****	2.134**	17.777****	37.025****
X 2 (b 2)	−0.0019	−0.0019	−0.001	−0.001	−0.001	−0.0019
X 3 (b 3)	−0.051****	−0.051****	−0.051****	−0.051****	−0.0517****	−0.051****
X 1 X 2 (c 2)	−0.0075	−0.002	−0.0013	−0.002	−0.0066	−0.012
X 1 X 3 (c 3)	−0.0814***	0.439****	0.047****	0.0003	0.032****	−0.022*
X 2 X 3 (d)	−0.0001	−0.0001*	−0.0001	−0.0001	−0.0001	−0.0001
X 1 X 2 X 3 (e)	−0.00049	−0.00023	−3×10^−6	−0.0003	−9.6×10^−5	−9.2×10^−5
R^2	0.997	0.998	0.996	0.992	0.999	0.999

X ₁ hydrocolloid concentration (%), X ₂ storage temperature (°C), X ₃ storage duration (days). *p<0.l, **p<0.01, ***p<0.001, ****p<0.0001.

Figure 1. Effect of storage duration and temperature on the consistency index of tomato ketchup.

Table 3. Coefficient for Regression Models for Flow Value of Tomato Ketchup Containing Different Hydrocolloids

Term	Guar Gum	Sodium Alginate	Gum Acacia	Pectin	CMC	Xanthan Gum
Constant (a)	7.86	7.86	7.86	7.86	7.8606	7.86
X 1 (b 1)	−2.517****	−1.895****	−1.505****	−0.921**	−2.701****	−3.144****
X 2 (b 2)	0.003	0.003	0.003	0.003	0.003	0.003
X 3 (b 3)	0.0071****	0.0071****	0.007****	0.007****	0.0071***	0.0071****
X 1 X 2 (c 2)	−0.006	−0.0072	−0.005	−0.007	−0.0021	−0.0048
X 1 X 3 (c 3)	−0.005	−0.0058	−0.002	−0.006*	−0.0021	−0.0071*
X 2 X 3 (d)	5.7×10^−5	5.7×10^−5	5.7×10^−5	5.7×10^−5	5.7×10^−5	5.7×10^−5
X 1 X 2 X 3 (e)	6.4×10^−5	−4.9×10^−5	−4.7×10^−5	1.6×10^−5	−2.5×10^−5	−4.7×10^−5
R^2	0.991	0.987	0.980	0.977	0.985	0.994

X ₁ hydrocolloid concentration (%), X ₂ storage temperature (°C), X ₃ storage duration (days). *p<0.1, **p<0.01, ***p<0.001, ****p<0.0001.

Figure 2. Effect of storage duration and temperature on the flow value of tomato ketchup.

Table 4. Coefficient for Regression Models for Serum Loss of Tomato Ketchup Containing Different Hydrocolloids

Term	Guar Gum	Sodium Alginate	Gum Acacia	Pectin	CMC	Xanthan Gum
Constant (a)	17.522	17.54	17.522	17.54	17.522	17.54
X 1 (b 1)	−35.04****	−28.71****	−19.513****	−12.96****	−36.67*****	−35.08****
X 2 (b2)	0.0123	0.012	0.0123	0.012	0.012	0.012
X 3 (b 3)	0.493****	0.048****	0.0493****	0.0487****	0.049****	0.048****
X 1 X 2 (c 2)	−0.024	−0.025	−0.025	−0.017	−0.019	−0.024
X 1 X 3 (c 3)	−0.098****	−0.067***	−0.037*	−0.0091	−0.029	−0.097****
X 2 X 3 (d)	0.0006***	0.00062***	0.00061***	0.00062**	0.0006*	0.00062***
X 1 X 2 X 3 (e)	−0.0012**	−0.00087*	−0.00098*	−0.00019	−0.0009	−0.0012**
R^2	0.999	0.998	0.997	0.994	0.996	0.999

X ₁ hydrocolloid concentration (%), X ₂ storage temperature (°C), X ₃ storage duration (days). *p<0.1, **p<0.01, ***p<0.001, ****p<0.0001.

Figure 3. Effect of storage duration and temperature on the serum loss from tomato ketchup.