{"id":237675,"date":"2026-05-24T16:08:22","date_gmt":"2026-05-24T14:08:22","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/qualita-del-ketchup-linfluenza-dellutilizzo-di-amido-di-quinoa\/"},"modified":"2026-05-24T16:27:16","modified_gmt":"2026-05-24T14:27:16","slug":"ketchup-quality-the-impact-of-using-quinoa-starch","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/ketchup-quality-the-impact-of-using-quinoa-starch\/","title":{"rendered":"Ketchup quality: the impact of using quinoa starch"},"content":{"rendered":"\n

One of the main applications of modified starch is in the tomato derivatives industry. In this context, the purpose of a recent study<\/strong>, carried out by a group of Iranian researchers (Zakeri et al.,<\/em> 2025), was to evaluate the effects of quinoa starch samples <\/strong>with different adipic acid\/acetic anhydride (ADA, 2-6%) ratios, pH values (8-9) and reaction times (60-120 min) on the quality characteristics of ketchup<\/strong>.<\/p>\n\n\n\n

The results <\/strong>show that the swelling power, water retention capacity, peak viscosity and enthalpy of the product prepared with ADA values of 2%, pH of 9 and reaction time of 120 min are significantly higher than those of the other samples, indicating the formation of cross-links and stable three-dimensional gel networks. It was also observed that in the ketchup prepared using the selected modified starch, the apparent viscosity, colour and consistency parameters (such as toughness, cohesion and adhesiveness) are significantly improved.<\/p>\n\n\n\n

Subscribe to Macchine Alimentari to continue reading<\/strong><\/strong><\/strong><\/strong><\/span><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

The hydrocolloids used in the industrial production of ketchup are exposed to acidic pH levels, heat treatment and shear stress. The results of a study demonstrate the high chemical and functional potential of quinoa as a rich, high-quality source of starch for this product category<\/p>\n","protected":false},"author":3836,"featured_media":235544,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20580],"tags":[21898,21899],"tipologia":[],"coauthors":[20682],"class_list":["post-237675","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-scientific-studies","tag-ketchup","tag-quinoa"],"acf":[],"yoast_head":"\nKetchup quality: the impact of using quinoa starch - Alimentibevande.it<\/title>\n<meta name=\"description\" content=\"The results of a study demonstrate the high chemical and functional potential of quinoa as a rich, high-quality source of starch\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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