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2012 (Vol. 4, Issue: 3)
Article Information:

Effect of Different Concentration of Whole Yellow Mustard on Color of Commercial Tomato Ketchup

Morvarid Yousefi, Maryam Mizani, Sousan Rasouli and Leila Nateghi
Corresponding Author:  Morvarid Yousefi 

Key words:  CMC, color properties, ketchup, yellow mustard, , ,
Vol. 4 , (3): 141-144
Submitted Accepted Published
February 16, 2012 March 24, 2012 June 25, 2012
Abstract:

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 didnít differ very much from the standard color quality. This is an important point to replace CMC by yellow mustard.
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  Cite this Reference:
Morvarid Yousefi, Maryam Mizani, Sousan Rasouli and Leila Nateghi, 2012. Effect of Different Concentration of Whole Yellow Mustard on Color of Commercial Tomato Ketchup.  Advance Journal of Food Science and Technology, 4(3): 141-144.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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