文章基本信息

标题：Effect of Different Concentration of Whole Yellow Mustard on Color of Commercial Tomato Ketchup
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作者：Morvarid Yousefi ; Maryam Mizani ; Sousan Rasouli 等
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2012
卷号：4
期号：3
页码：141-144
出版社：MAXWELL Science Publication
摘要：Ketchup is one of most important of tomato products. To increase the consistency, some hydrocolloid such as Carboxy Methyl Cellulose (CMC) should be added into the final products. However, CMC is a chemical product and has been shown some defects in point of health view as well as functional properties. Therefore, some alternatives are introduced. In this study, the effect of different concentration whole Yellow mustard on color of ketchup has been considered. The control was modified with increasing the different concentration of yellow mustard. For each sample, the color parameters in CIELAB color space were determined. The results were compared with the control sample which includes nothing of mustard. Results have shown for a concentration of 1.5% of yellow mustard the color properties of the product didn't differ very much from the standard color quality. This is an important point to replace CMC by yellow mustard.
关键词：CMC ; color properties ; ketchup ; yellow mustard ; ;