M.A. Thesis:

Evaluation of the functional effects of hydrocolloid extract from Acanthophyllum bracteatum roots as stabilizer in ketchup

Chubak hydrocolloid plant extract as a natural alternative can be used consoler in ketchup. In order to extract the root rhizome by the traditional method of extraction and Chubak at three concentrations (0.5, 1 and 1.5 w/ w) in the ketchup formulation was used And physical, chemical and rheological of ketchup in a completely randomized design with a control sample (without Chubak extract) at three different concentrations and three replicates immediately after production and 2 months after production was analysed. The results showed that with increasing concentration of root extract Chubak ketchup samples pH, moisture, ash, Brix, viscosity and consistency increased. The stability of all samples except the control sample were stable and no-phase condensationseparation was observed and synersis was decrease. The passage of time in moisture sauce production was unaffected but reduced the pH and increasing the synersis, consistency, viscosity, Brix, and ash. From sensory analysis, the highest scores for the extract lowest concentration of 1%, , related to the control and 1.5% , respectively. The overall results showed that the samples containing 1% root extract Chubak produces ketchup had acceptable characteristicsin physicochemical, rheological and sensory properties.

Keywords: Chubak, ketchup, Natural alternative, Consistency, Synersis, Rheological properties