اثر افزودن برخی ترکیبات شلاته کننده، امولسیفایر و نمک ها بر روی ویژگی های عملکردی شیر خشک بدون چربی

نویسندگان
1 دانش آموخته کارشناسی ارشد علوم و صنایع غذایی
2 گروه علوم و صنایع غذایی، واحد یزد، دانشگاه ازاد اسلامی، یزد، ایران
3 اصلاح نباتات، واحد میبد، دانشگاه آزاد اسلامی، میبد، ایران
چکیده
خصوصیات عملکردی و فیزیکی شیر­­خشک نقش مهمی درفرمولاسیون مواد غذایی مختلف دارد. در این پژوهش اثر افزودن 1% لسیتین و 01%/0 توئین 80 به عنوان امولسیفایر، دی سدیم اتیلن دی آمین تترا­استیک­­­ اسید (EDTA) و سدیم سیترات دو آبه (SCD) هر یک به میزان 5 میلی­­­­­­مولار به عنوان ترکیبات شلاته­کننده و کلرید سدیم( NaCl ) به میزان 08%/0 و کلرید کلسیم (CaCl2 ) به میزان 01%/0 به عنوان املاح بر خصوصیات فیزیکی و عملکردی شیرخشک بدون چربی( پایداری حرارتی،چگالی توده ای ، اندازه ذرات) بررسی شد. این ترکیبات به شیر تغلیظ شده بدون چربی قبل از مرحله خشک کردن اضافه گردیدند. نتایج نشان داد، ترکیبات شلاته کننده و املاح تاثیر معنی داری­­ (P< 0.05) بر روی پایداری حرارتی شیرخشک داشتند . SCD و NaCl در کنار هم منجر به افزایش و EDTA و NaCl به شدت موجب کاهش پایداری حرارتی شیرخشک شدند. نمونه حاوی توئین 80 ، SCD و NaCl دارای بهترین پایداری حرارتی بین همه نمونه ها بود. بطور میانگین توئین 80 ، از لحاظ خصوصیت چگالی توده ای و توزیع اندازه ذرات بیشترین تاثیر را در بین ترکیبات استفاده شده داشت و توزیع اندازه ذرات حل شده در نمونه حاوی هر سه ترکیب توئین 80 ، EDTA و CaCl2 نسبت به سایر تیمارها بهتر بود. بطور کلی نتایج این تحقیق نشان داد استفاده هم زمان از توئین 80 ، SCD و NaCl در مقایسه با سایر تیمارها منجر به بهبود خصوصیات عملکردی شیرخشک بدون چربی می گردد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Effect of some chelating agents, emulsifiers and salts on functional characteristics of skim milk powder

نویسندگان English

Mohammad Hosein Rajaee 1
Mohammad Daneshi 2
Hosein Vaezi 3
1 M. Sc. graduated,Food science and Technology
2 Department of Food Science and Technology, Yazd Branch, Islamic Azad University, Yazd, Iran
3 Department of Plant Breeding, Meibod Branch, Islamic Azad University, Meibod, Yazd, Iran
چکیده English

Physical and functional properties of the milk powder play an important role in the formulation of various food products. In this study, the effects of adding Lecithin (1%) and Tween 80 (0.1%) as emulsifiers, di sodium EDTA and sodium citrate dihydrat (SCD) each one 5 mM as chelating agents, NaCl (0.08%) and CaCl2 (0.01%) as salts in improving Physical and functional characteristics of skim milk powder (thermal stability, bulk density and particle size distribution) were investigated. These compounds were added to skim milk prior to spray drying. The results showed that chelating agents and salts had different effects on the heat stability of milk powders when compared with the emulsifiers. The heat stability of milk powder enhanced when SCD and NaCl used simultaneously, while it was reduced significantly, with using EDTA and NaCl and consequently, the higher heat stability was found for powders produced by tween80, SCD and NaCl. The best particle size distribution and bulk density were observed for samples treated with Tween 80 and the milk powder produced by adding of Tween 80, EDTA and CaCl2 led to better particle size distribution. In general, the results of this study showed that simultaneous use of Tween 80, SCD and NaCl resulted in improved functional characteristics of non-fat milk powder.

کلیدواژه‌ها English

skim milk powder
Functional properties
Emulsifier
chelator
salts
Heat stability
Particle size distribution
Bulk density
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