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This study aims to analyze the effects of viscosity-modifiers on the rheological properties of tomato sauces and optimize these properties using response surface methodology.

June 10, 2026Korea-Australia Rheology JournalOpen Access

Rheological behavior of tomato sauces containing viscosity-modifiers and optimization by response surface methodology

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SESıddıka Gamze ErzenginSüleyman Demirel University SYSibel YiğitarslanSüleyman Demirel University RARama Al-SheblySüleyman Demirel University

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Randomized trial examines how viscosity-modifiers affect tomato sauce properties, indicating quality improvement in food processing.

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This study aims to analyze the effects of viscosity-modifiers on the rheological properties of tomato sauces and optimize these properties using response surface methodology.
Utilized two hydrocolloids, guar gum and carrageenan, in various amounts for tomato sauces with differing solid contents.
Applied linear and non-linear rheological models, specifically Bingham and Herschel–Bulkley, to evaluate sauce rheology.
Employed Box–Behnken design with ANOVA in Design Expert software for statistical optimization.
The Herschel–Bulkley model provided a better fit than the Bingham model based on regression coefficients.
Achieved an optimal shear yield stress of 71.11 Pa and a shear-thinning behavior parameter (n) of 0.44.
Storage tests confirmed that the sauces maintained consistency and flow characteristics during prolonged cold storage.

Cite This Study

Erzengin et al. (2026) studied this question.

synapsesocial.com/papers/6a28fe9f6f82f25be989be42 https://doi.org/10.1007/s13367-026-00166-4

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Rheological behavior of tomato sauces containing viscosity-modifiers and optimization by response surface methodology

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Cite This Study

Rheological behavior of tomato sauces containing viscosity-modifiers and optimization by response surface methodology

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Cite This Study

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