Detail publikace

THE QUALITY OF KETCHUPS FROM THE CZECH REPUBLIC'S MARKET IN TERMS OF THEIR PHYSICO-CHEMICAL PROPERTIES

DIVIŠ, P. SMILEK, J. POŘÍZKA, J. ŠTURSA, V.

Originální název

THE QUALITY OF KETCHUPS FROM THE CZECH REPUBLIC'S MARKET IN TERMS OF THEIR PHYSICO-CHEMICAL PROPERTIES

Typ

článek v časopise ve Scopus, Jsc

Jazyk

angličtina

Originální abstrakt

Ketchup is a tomato-based condiment with a tang contributed by vinegar, sugar, salt and spices. Physical and chemical quality requirements for ketchup are regulated in the Czech Republic by Decree No. 157/2003 as amended. The main monitored parameters determining the quality of ketchups are total tomato content, total soluble solids, total organic acids and total salt content. In this work the following parameters were monitored in a total of eight ketchups from the commercial markets in the Czech Republic: pH, total solids, total soluble solids, citric acid content, acetic acid content, lycopene content, fructose, glucose and sucrose content and content of Ca, K, Mg and Na. In addition to chemical analyses, rheological measurements were performed and dynamic viscosity and yield stress were determined. The results obtained were statistically processed and the hypothesis i) whether the sales price of ketchups is related to the quality of ketchups expressed in chemical composition and ii) whether the chemical composition affects the rheological properties of ketchups has been verified. The Pearson correlation matrix showed very good correlation between the total solids and tomato content in the ketchup (R=0.8464) as well as between the total soluble solids and tomato content in the ketchup (R=0.8583). Another significant correlation was found between total soluble solids and total saccharides content in ketchup (R=0.7309) as well as between potassium content and and tomato content in the ketchup (R=0.8864). The chemical composition of ketchups did not significantly affect the dynamic viscosity of ketchups, however strong correlation between tomato content in ketchup and between yield stresses was found (R=0.8436). No correlation was found between the ketchup price and chemical composition of ketchup, however cheaper ketchups contained more salt.

Klíčová slova

tomatoes; ketchup; PCA; chemical analysis; rheology

Autoři

DIVIŠ, P.; SMILEK, J.; POŘÍZKA, J.; ŠTURSA, V.

Vydáno

21. 3. 2018

ISSN

1337-0960

Periodikum

Potravinarstvo Slovak Journal of Food Sciences

Ročník

12

Číslo

1

Stát

Slovenská republika

Strany od

233

Strany do

240

Strany počet

8

URL

https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/898

BibTex

@article{BUT146400,
  author="Pavel {Diviš} and Jiří {Smilek} and Jaromír {Pořízka} and Václav {Štursa}",
  title="THE QUALITY OF KETCHUPS FROM THE CZECH REPUBLIC'S MARKET IN TERMS OF THEIR PHYSICO-CHEMICAL PROPERTIES",
  journal="Potravinarstvo Slovak Journal of Food Sciences",
  year="2018",
  volume="12",
  number="1",
  pages="233--240",
  doi="10.5219/898",
  issn="1337-0960",
  url="https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/898"
}