Work

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

Year: 2025

Type: article

Abstract: 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.

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2025.143908

Authors: Boqing Fu, Jiahui Fang, Zhengbiao Gu, Yan Hong, Li Cheng, Xu Wang

Institutions: Chinese Academy of Tropical Agricultural Sciences, Jiangnan University, Spice and Beverage Research Institute

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $4,930