THE EFFECTS OF ADDING SOYBEAN FIBER ON THE QUALITY OF TOMATO KETCHUP
This study investigated the effects of adding soybean fiber on thickening tomato ketchup, and the changes of key indexes during storage at 30°C. Soybean fiber F65 and F72 were added in ketchup samples with amount of 2 or 3% in preparation stage. Their bostwick values were lower than that of control or 2% hydroxypropyl distarch phosphate (HPDSP) and without significant variation (P>0.05) during 8 months storage. During storage, color parameter a*/b* or L* of all the samples became lower. With 4, 6 or 8 months storage, the sample added 2 or 3% F72 showed significantly higher a*/b* than that of the sample added the equivalent amount of F65. Lycopene content of every sample was stable during storage. But HMF of all the samples increased significantly (P<0.05). Significant correlations (P<0.05) between HMF value and color parameters of a*/b* and L* were found in the samples after storage of 4, 6 and 8 months. The results indicated that the decrease of a*/b* or L* was attributed to Maillard reaction. In conclusion, our results showed that soybean fiber had a strong capacity of thickening. However, the content of protein existed in soybean fiber should be limited.
He Li, , Xinjie Liu, , Lin Yang, , Dawei Chen, and Haibin Cui, (2013). THE EFFECTS OF ADDING SOYBEAN FIBER ON THE QUALITY OF TOMATO KETCHUP. Acta Hortic. 971, 211-216
storage, consistency, thickening, color, 5-hydroxymethylfurfural (HMF)