Study on the influence mechanism of raw potato flour on the stability of ketchup

Some raw potato flour has thickening properties, but its mechanisms and application in food systems are unclear. This study aims to investigate the difference between raw potato flour with thickening potential (RWT) and raw potato flour without thickening potential (RWOT) in application performance and the stability mechanism of RWT for ketchup. Results showed that the RWT has better rheological stability, less swelling power, lower amylose leakage (12.86-13.67 g/100 g), and higher solubility than RWOT. Water molecule movement results indicate that non-starch polysaccharides present in RWT compete water with starch and tomato pulp, enhancing the thermal stability of RWT during ketchup preparation and water retention of ketchup. This clarifies, improving ketchup's viscosity and stability. The application effect of adding RWT is comparable to that of incorporating modified starch into ketchup. Overall, RWT exhibit and can be effectively utilized in the ketchup.