تأثیر غلظت نمک کلرید سدیم بر ویژگی‌های عملکردی کنجاله‌های فندق، بادام‌زمینی، کنجد و پسته

نویسندگان
1 گروه علوم و صنایع غذایی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران
2 دانشیار گروه علوم و صنایع غذایی، واحد اصفهان (خوراسگان)، دانشگاه آزاد اسلامی، اصفهان، ایران
چکیده
در طی سال­های اخیر استفاده از کنجاله دانه­های روغنی به عنوان محصولات جانبی و غنی از پروتئین کارخانه­های روغن­کشی، جهت بهبود ویژگی­های عملکردی در فرمولاسیون مواد غذایی مطرح شده است. ترکیبات شیمیایی (پروتئین، چربی، رطوبت و خاکستر) ویژگی­های عملکردی (حلالیت پروتئین، ظرفیت امولسیون­کنندگی، ظرفیت نگهداری آب، قابلیت جذب چربی و قدرت تشکیل کف) در کنجاله­ها تعیین شد و تأثیر غلظت­های مختلف نمک بر این ویژگی­ها مورد بررسی قرار گرفت. بدین منظور از غلظت­های نمک طعام صفر تا 4 درصد در قالب طرح کاملاً تصادفی و با سه تکرار استفاده شد. نتایج نشان داد که با افزایش غلظت نمک محیط میزان حلالیت پروتئین، ظرفیت کف­کنندگی، پایداری­کف و قابلیت جذب روغن افزایش یافته است و بیشترین میزان ظرفیت امولسیون­کنندگی و ظرفیت نگهداری آب در غلظت 2 درصد نمک بوده است. در نهایت با توجه به نتایج کلی این تحقیق، می­توان اظهار داشت که کنجاله دانه­های روغنی بررسی شده دارای مقادیر بالایی از پروتئین بودند و با توجه به ویژگی­های عملکردی خوب این نوع پروتئین­ها می­توان از آن­ها به منظور بهبود برخی از خواص عملکردی در فرمولاسیون مواد غذایی مختلف استفاده نمود.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

The Effect of Different NaCl Concentration on Functional Properties of Hazelnut, Peanut, Pistachio and Sesame Meal

نویسنده English

Atefeh Dalvand 1
1 Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
چکیده English

During the recent years, the use of oilseed meal as a protein rich by product, Meal of oil seed has been introduced to improve the Functional properties to Food Formulations. Chemical composition (protein, fat, moisture and ash) Functional properties (protein solubility, emulsion capacity, water holding capacity, fat absorption and foming capacity) were determined in meal hazelnuts, peanuts, sesame, pistachio and the effect of different concentration of salt on these properties was investingated. For this purpose, Nacl Salt concentration equal consist of 0%, 1%, 2%, 3% and 4% were used in a completely randomized design with three replications. The results of this study showed that by increasing salt concentration, protein solubility, foming capacity, oil absorption increased significantly (p≤0.05). And most active emulsifying properties and water holding capacity was for concentration of 2%. Activity foaming, foam stability and oil absorption is increased by increasing salt concentration. Finally, according to the results of this study can be oilseed meal (peanuts, hazelnuts, sesame and pistachio) has high protein content and given the good Functional properties of the protiens, makes it ideal substitutes for other dietary proteins.

کلیدواژه‌ها English

Meal
Different salt concentration
Functional properties
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