# Pulses-Fortified Ketchup: Insight into Rheological, Textural and LF NMR-Measured Properties
## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Thickener** & **Firmness** & **Adhesiveness** & **Cohesiveness** & **Springiness** & **Gumminess** \\  & **(N)** & **(N \(\times\) s)** & **(-)** & **(-)** & **(N)** \\ \hline E-1422 & \(1.11\pm 0.06\)\({}^{\text{b}}\) & \(-9.12\pm 0.18\)\({}^{\text{c}}\) & 0.80 \(\pm\) 0.01 \({}^{\text{a}}\) & 1.02 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.89 \(\pm\) 0.05 \({}^{\text{b}}\) \\ Lupine & \(0.55\pm 0.04\)\({}^{\text{a}}\) & \(-0.60\pm 0.04\)\({}^{\text{b}}\) & 0.79 \(\pm\) 0.00 \({}^{\text{a}}\) & 1.00 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.43 \(\pm\) 0.03 \({}^{\text{a}}\) \\ Pea & \(0.51\pm 0.01\)\({}^{\text{a}}\) & \(-0.34\pm 0.04\)\({}^{\text{a}}\) & 0.78 \(\pm\) 0.01 \({}^{\text{a}}\) & 1.02 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.40 \(\pm\) 0.01 \({}^{\text{a}}\) \\ Chickpea & \(0.54\pm 0.03\)\({}^{\text{a}}\) & \(-0.59\pm 0.03\)\({}^{\text{b}}\) & 0.79 \(\pm\) 0.01 \({}^{\text{a}}\) & 1.00 \(\pm\) 0.00 \({}^{\text{a}}\) & 0.43 \(\pm\) 0.02 \({}^{\text{a}}\) \\ Lentil & \(0.51\pm 0.02\)\({}^{\text{a}}\) & \(-0.55\pm 0.05\)\({}^{\text{ab}}\) & 0.78 \(\pm\) 0.01 \({}^{\text{a}}\) & 1.02 \(\pm\) 0.01 \({}^{\text{a}}\) & 0.40 \(\pm\) 0.01 \({}^{\text{a}}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Universal texture profile analysis of analyzed ketchup. \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Thickener** & \multicolumn{2}{c}{**Consistency Index K**} & \multicolumn{2}{c}{**Flow Behavior Index n**} \\  & \multicolumn{2}{c}{**(Pa \(\times\) s\({}^{-\text{n}}\))**} & \multicolumn{2}{c}{**(-)**} & **Thixotropy** \\ \cline{2-5}  & **0–600 s\({}^{-\text{1}}\)** & **600–0 s\({}^{-\text{1}}\)** & **0–600 s\({}^{-\text{1}}\)** & **600–0 s\({}^{-\text{1}}\)** \\ \hline E-1422 & \(19.48\pm 1.26\)\({}^{\text{c}}\) & 20.22 \(\pm\) 1.12 \({}^{\text{d}}\) & 0.386 \(\pm\) 0.007 \({}^{\text{c}}\) & 0.384 \(\pm\) 0.005 \({}^{\text{c}}\) & \(-2352\pm 128\)\({}^{\text{c}}\) \\ Lupine & \(6.82\pm 0.08\)\({}^{\text{b}}\) & 9.02 \(\pm\) 0.25 \({}^{\text{c}}\) & 0.340 \(\pm\) 0.007 \({}^{\text{a}}\) & 0.299 \(\pm\) 0.008 \({}^{\text{a}}\) & \(-1001\pm 170\)\({}^{\text{b}}\) \\ Pea & \(5.06\pm 0.44\)\({}^{\text{a}}\) & \(5.84\pm 0.01\)\({}^{\text{a}}\) & 0.388 \(\pm\) 0.006 \({}^{\text{a}}\) & 0.372 \(\pm\) 0.007 \({}^{\text{c}}\) & \(-1262\pm 118\)\({}^{\text{b}}\) \\ Chickpea & \(6.34\pm 0.17\)\({}^{\text{ab}}\) & 7.80 \(\pm\) 0.01 \({}^{\text{bc}}\) & 0.369 \(\pm\) 0.002 \({}^{\text{b}}\) & 0.341 \(\pm\) 0.003 \({}^{\text{b}}\) & \(-1344\pm 169\)\({}^{\text{b}}\) \\ Lentil & \(6.75\pm 0.01\)\({}^{\text{b}}\) & \(6.89\pm 0.06\)\({}^{\text{ab}}\) & 0.355 \(\pm\) 0.004 \({}^{\text{b}}\) & 0.355 \(\pm\) 0.002 \({}^{\text{b}}\) & \(-514\pm 71\)\({}^{\text{a}}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Ostwald de Waele equation coefficients for analyzed ketchup. for example, in emulsions, each of the relaxation times separate into two components. This means that there are two fractions of protons relaxing at different rates in the system. Moreover, the chemical exchange between these fractions of protons is much slower than the relaxation time. The long components (T\({}_{12}\) and T\({}_{22}\)) reflect the relaxation processes of the fraction of protons mainly associated with starch paste [44]. By the analyses of ketchup employing the LF NMR method (Table 4), no splitting of relaxation times into two components was observed. This is despite the fact that ketchup is considered to be a complex two-phase system [4]. This observation proves that potato pulp particles suspended in a solution of low molecular mass components of ketchup did not form a phase in which proton relaxation proceeds differently than in the liquid phase. The spin-lattice relaxation time of ketchup containing acetylated distarch adipate is significantly lower than that of all others. Starch is a biopolymer of extremely high molecular mass, and its modification consists of cross-linking that additionally increases the size of its macromolecules [27].