Effect of inulin and date syrup from Kaluteh variety on the qualitative and microbial properties of prebiotic ketchup
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ORIGINAL ARTICLE
Effect of inulin and date syrup from Kaluteh variety on the qualitative and microbial properties of prebiotic ketchup Davood Mirzaei1 • Ahmad Pedram Nia1 • Mahdi Jalali1
Revised: 21 October 2020 / Accepted: 28 October 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The physicochemical, sensorial, and microbial properties related to the samples of ketchup containing different inulin (0, 3.75, and 7.5%) and date syrup values (0, 2.25, and 4.5%) were assessed in the present study and the results were analysed through statistical response surface method. Considering the mutual effect, an increase in inulin level led to a primary upward and secondary downward trend in brix and synersis, while the conditions were reversed by enhancing date syrup one. In addition, the mutual effect of inulin and date syrup on sensorial properties represented that flavour and overall acceptance first increased by improving inulin amount and decreased in the following, which was different to colour parameter, while adding date syrup affected colour factor in produced ketchup appropriately. Further, an enhancement in inulin value influenced a little the presence of acid-resistant bacteria, yeast, and mould, while increasing date syrup one led to the durability of microbial corruption. Finally, using the optimum levels of inulin (3.75%) and date syrup (1.13%) could affect ketchup formula properly. Keywords Ketchup Inulin Date syrup Prebiotics
& Ahmad Pedram Nia [email protected] Davood Mirzaei [email protected] Mahdi Jalali [email protected] 1
Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
Introduction Ketchup is nutritionally considered as a source of valuable carotenoids such as lycopene, and improving the nutrition fact of which through new formulation is regarded as essential for consumer health due to an increase in using ready meal and ketchup (Mert 2012). The level of these materials in foods is decreasing by considering the increase in consumers’ awareness and the relationship between the prevalence of chronic diseases such as obesity, cardiovascular diseases, and type 2 diabetes with an increase in macromolecules such as sugar and fat in diet (McClements and Demetriades 1998). Functional foods are defined as the food materials possessing the impacts beyond of their nutrition fact or content on human health. The functional foods can be divided into probiotic, and symbiotic groups. The compounds such as plant fibres, known as dietary fibres, are commonly used in order to produce low-calorie foods. Dietary fibres, as a subset of prebiotic carbohydrates, fail to decompose by the enzymes of human digestive system and ferment by colon microbial flora. Nutritionists expressed different health benefits for dietary fibres, including decreasing blood serum cholesterol and blood sugar levels, preventing cancer, constipation, appendicitis, and consequently avoiding diabetes and obesity (Wang 2009). Inulin is considered as o
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