تاثير غلظت هاي مختلف خردل زرد بر روي اندازه ذره و سينرسيس سس كچاپ

The Effect of Different Concentration of Yellow Mustard on the Particle Size and Syneresis in Ketchup

Introduction: Serum separation is one of the most important problem in ketchup industry .For this reason different hydrocolloid are usually used in ketchup formulation and carboxy methyl cellulose (cmc) is the most popular one however this isnʹt effective in decreasing synersis and might have some allergic and carcinogenic side effects. Therefore natural hydrocolloid such as mucilage of mustard might be considered as a substitute for Materials and Methods: In this study cmc is replaced by different concentrations (0- 1.5 %) of yellow mustard powder ( Sinapis alba, Brassica alba) and the effects on the particle size (by lazer diffractometer) and synersis (by centrifuge , 4600 g for 20 minutes) of the product were studied. Results: Samples with 1.5 % mustard showed the lowest amount of synersis (13.9%) and particle size (104.37) among the samples examined, also (I43 of the samples containing 0.5 and 1.5 % mustard have decreased to 14 % and 17% respectively as compared to the control. Conclusion: According to the results high concentration of mustard has an effective role in controlling the synersis and decreasing the particle size