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

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F18%3APU127360" target="_blank" >RIV/00216305:26310/18:PU127360 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/898" target="_blank" >https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/898</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/898" target="_blank" >10.5219/898</a>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

10406 - Analytical chemistry

Projekt

<a href="/cs/project/LO1211" target="_blank" >LO1211: Centrum materiálového výzkumu na FCH VUT v Brně - udržitelnost a rozvoj</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2018

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Potravinarstvo Slovak Journal of Food Sciences

ISSN

1338-0230

e-ISSN

1337-0960

Svazek periodika

12

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

8

Strana od-do

233-240

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85043462353