Effect of Carboxymethylcellulose and Starch as ... - CiteSeerX
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Effect of Carboxymethylcellulose and Starch as ... - CiteSeerX
Department of Food Science and Technology, Chonnam National University, Gwangju, Republic of Korea. 1. Abstract: The objective of this study was to evaluate ...
Effect of Carboxymethylcellulose and Starch as Thickening Agents on the Quality of Tomato Ketchup Md. Khayrul Alam, Maruf Ahmed*, Mst. Sorifa Akter, Nurul Islam and Jong-Bang Eun1 Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh 1 Department of Food Science and Technology, Chonnam National University, Gwangju, Republic of Korea Abstract: The objective of this study was to evaluate the effect of thickening agents such as carboxymethylcellulose and starch on the quality parameter of tomato ketchup during storage at 30°C. The carboxymethylcellulose was used at the rate of 0.75-1.25% while, starch was 3-4% in the formulation of tomato ketchup. The moisture content of ketchup was increased by the addition of both the thickening agents. The protein, fibre, ash, acidity and total soluble solid of tomato ketchup were decreased gradually when higher percentage of starch and carboxymethylcellulose were added. Amounts of lycopene, vitamin C and reducing sugar content were higher in the ketchup where starch was used. Starch and carboxymethylcellulose had
