Technological application of natural thickening agents as useful functional ingredients in food systems is critical for the food industry. This study investigated the synergistic potential of composite mixtures of xanthan gum with pectin, cassava starch, or corn flour as natural thickening agents in tomato ketchup production. The effect of the thickener blends on the physicochemical (moisture, ash, pH, titratable acidity (TA), total soluble solids (TSS), β ‐carotene, and color), rheological, and sensory properties of the tomato ketchup formulations was compared with a commercial ketchup product. Significant differences ( p < 0.05) were recorded in all physicochemical properties except for moisture content. The commercial ketchup product demonstrated higher TA (0.59%), o Brix (28), and β‐carotene content (0.12 mg/100 g). Among the thickener blends, the ketchup formulated with xanthan gum and starch showed higher o Brix (10.30), β‐carotene (0.05 mg/100 g), and redness color (8.53), however, the least viscosities at all shear rates. The formulation containing xanthan–pectin blend exhibited comparatively higher rheological and sensory properties. The cross‐linking of the xanthan–pectin polysaccharide chains generated a stable entangled polymer network structure that enhanced the flavor and flow property of the ketchup product.
Kpodo et al. (Thu,) studied this question.