The Rationale for the Use of Pectin in Ketchup Technology
Improving the diet of the population is provided by increasing the biological value of foods of regular consumption. This group of products includes ketchup sauces. The simple production technology and the flexible formulation of ketchups make it possible to create new formulation compositions with the inclusion of biologically active substances, dietary fiber and other ingredients necessary for humans. Previously, the use of industrial pectin samples as structure-forming agents in ketchup was not considered. The presence of pectin functional properties and physiological activity allows us to consider it as an effective means of improving the quality and biological value of ketchups. The analysis of the functional and chemical characteristics of industrial samples of pectin - apple, citrus, beet; determined dosage and method of introducing pectin. A comparative assessment of the effectiveness of using traditional structure-forming agents (starch and guar gum) and pectins of various types in ketchup was carried out. It was found that the type of structure-forming agent significantly affects the organoleptic properties of ketchup, especially its consistency. By the ability to form the structure of ketchup, starch and guar gum were significantly inferior to all pectin samples. When using starch and guar gum in an amount of 0.5 wt.%, The consistency of ketchups was liquid, with a low viscosity of 8.8-10.8 Pa * s. Ketchups with the same amount of pectin were thicker, with a viscosity of 16.6 to 27.3 Pa * s. Among the studied pectin samples, the highest thickening ability is exhibited by beet pectin, highly esterified, and the least - by citrus pectin. It is noted that ketchup containing apple pectin has a specific smack of applesauce. As a result of the work, the most harmonious ratio of organoleptic characteristics, consistency and chemical composition of ketchup was achieved using beet pectin highly esterified. Based on the studies, a ketchup formulation with a pectin builder was developed. The prepared ketchup sample is characterized by high consumer properties and a healing effect