بررسی اثر صمغ کنجاک، فشار هموژنیزاسیون و میزان چربی بر خصوصیات رئولوژیکی و حسی خامه کم چرب

نویسندگان
1 مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی
2 دانشگاه فردوسی مشهد
چکیده
در این تحقیق اثر مقادیر مختلف صمغ کنجاک ( 2/0 تا 6/0 درصد)، میزان چربی ( 18 تا 25 درصد) و فشار هموژن (100 تا 200 بار) بر ویژگی های رئولوژیکی خامه کم چرب مورد بررسی قرار گرفت. نتایج حاصل از آزمون اکستروژن برگشتی نشان داد که با افزایش میزان فشار هموژن، صمغ کنجاک و چربی، سختی، قوام و چسبندگی نمونه ها به طور معنی دار افزایش یافت. افزایش همزمان فشار هموژن و چربی نیز منجر به تشدید چسبندگی نمونه ها شد که نشان دهنده اثر سینرزیستی چربی و فشار هموژن بر روی چسبندگی نمونه ها بود. نتایج حاصل از آزمون برشی پایا نیز نشان داد که شاخص جریان (n) تمامی نمونه ها کمتر از یک بود که نشان دهنده رفتار شل شونده با برش (سودوپلاستیک) نمونه های خامه بود. همچنین با افزایش میزان چربی شاخص رفتار جریان نمونه ها به طور معنی دار کاهش و ضریب قوام افزایش یافت. افزایش صمغ کنجاک و فشار هموژن به تنهایی هیچگونه اثر معنی داری بر شاخص رفتار جریان نمونه ها نداشتند. به منظور بهینه سازی صفات در این تحقیق، سختی، قوام، شاخص قوام، حداکثر و رفتار جریان حداقل، در نظر گرفته شدند که با توجه به صفات مذکور، میزان فشار هموژن 51/146 بار، مقدار چربی 01/18 درصد و غلظت صمغ کنجاک 59/0 درصد به دست آمد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

The effects of konjac gum, fat content and homogenization pressure on rheological and sensory properties of low fat cream

نویسندگان English

Seyed Ali Mohammadi 1
Mohsen Ghods rohani 1
Masoud Najaf Najafi 1
Morteza Kashaninejad 2
1 Khorasan Razavi Agricultural and Natural Resources research and education center
2 Ferdowsi University of Mashhad
چکیده English

In this research, the effects of Konjac gum (0.2-0.6%), Fat content (18-25%) and Homogenization pressure (100-200 bar) on rheological properties of low fat cream were investigated. The results of the back extrusion test indicated that increasing konjac gum, fat content and homogenization pressure, significantly increased hardness, consistency and adhesiveness. The simultaneous increasing of homogenization pressure and fat content also led to increasing adhesiveness of the samples, which showed their synergistic effect of them on the adhesiveness. The results of the steady shear test showed that the flow behavior index (n) of all samples was less than one which indicates a shear thinning behavior (pseudoplastic) of all samples. Also increasing fat content, significantly decreased the flow behavior index of the samples and increased the consistency. konjac gum and homogenization pressure had no significant effect on the flow behavior. The optimum processing conditions for producing low fat cream with the high hardness, consistency, consistency coefficient and low flow behavior index for response variables were 146/51 bar homogenization pressure،18/01% Fat content and 0.59% konjac gum.

کلیدواژه‌ها English

low fat cream
Konjac gum
Homogenization pressure
steady shear test
back extrusion test
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