اثر متقابل نانوفیبرسلولز با صمغ گوار، لوبیای لوکاست و متیل سلولز بر ویژگیهای رئولوژیکی سس کچاپ

In this research, 13 treatments including different ratios of nano-fiber cellulose, guar gum, Locust Bean and methyl cellulose (0,%0/125, %0/375,%0/5) whit a control sample were prepared that the total amount of gum used in ketchup combined and individually it has been 0 -%0/5 respectively. flow behavior Test and oscillatory test by rheometer (model MCR 501 company PaarPhysica Austria) to study the effect of different concentrations of hydrocolloids on the rheological properties of samples of ketchup, a week after production was done at 25 ° C. The results achived from the flow behavior test has been statistical analyzed by MINI TAB 16. The results of flow behavior test of ketchup samples, show a non-newtonian and pseudoplastic behavior in the all samples. The obtained results of data fitting with Carreau model show addition of nano-fiber cellulose, guar gum, Locust bean gum and methyl cellulose,the sampel contain %0/125 nano-fiber cellulose-%0/375 guar has been significant increase in all of rheological parameters treatment in comparison with commercial control sample (p<0.05). In frequency sweep test for selected samples containing NFC, guar gum, Locust bean gum and methyl cellulose, the trend of changes in elastic modulus was higher than viscose modulus (G^΄>G^˝) that has revealed the predominating of the elastic features in the mentioned samples that is similar to the trend of commercial control sample.