Effect of Tomato Paste on Rheological Properties and Particle Size Distribution of Model Oil-in-Water Emulsions |
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Authors: | JOZEF L. KOKINI ANA RISI CARRILLO |
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Affiliation: | The authors are with Cook College-Food Science Dept., New Jersey Agricultural Experiment Station, Rutgers Univ., P.O. Box 231, New Brunswick, NJ 08903. |
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Abstract: | The role of tomato paste in stabilizing model o/w salad dressing formulations pre-stabilized with xanthan and propylene glycol alginate was studied at levels of tomato paste ranging from 3 to 12% using creep measurements, steady shear measurements and particle size measurements. The addition of tomato paste shifted the particle size distribution to lower values; this distribution was a function of aging time. Creep and steady shear measurements showed an increase in rheological parameters and an increase in viscosity, respectively, suggesting that at higher or equal levels of 6% tomato paste the stability of the o/w emulsion was enhanced significantly. |
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