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Study on the influence mechanism of raw potato flour on the stability of ketchup

文献类型： 外文期刊

作者： Fu, Boqing 1 ; Fang, Jiahui 1 ; Gu, Zhengbiao 1 ; Hong, Yan 1 ; Cheng, Li 1 ; Wang, Xu 2 ;

作者机构： 1.Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China

2.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China

3.Jiangnan Univ, Collaborat Innovat Ctr Food Safety & Qual Control, Wuxi 214122, Peoples R China

关键词： Non-starch polysaccharides; Tomato; Rheology; Viscoelasticity; Water competition; Stability

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 480 卷

页码：

收录情况： SCI

摘要： Some raw potato flour has thickening properties, but its mechanisms and application in food systems are unclear. This study aims to investigate the difference between raw potato flour with thickening potential (RWT) and raw potato flour without thickening potential (RWOT) in application performance and the stability mechanism of RWT for ketchup. Results showed that the RWT has better rheological stability, less swelling power, lower amylose leakage (12.86-13.67 g/100 g), and higher solubility than RWOT. Water molecule movement results indicate that non-starch polysaccharides present in RWT compete water with starch and tomato pulp, enhancing the thermal stability of RWT during ketchup preparation and water retention of ketchup. This clarifies, improving ketchup's viscosity and stability. The application effect of adding RWT is comparable to that of incorporating modified starch into ketchup. Overall, RWT exhibit and can be effectively utilized in the ketchup.

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