تاثیر اینولین بومی و نشاسته مقاوم به عنوان جایگزین چربی بر ویژگی های رنگ، عملکردی و رئولوژیکی پوشش اسنک حجیم

نویسندگان
Elnaz Mialni 1
ندا هاشمی 2
غلامعلی گلی موحد 3
مجید هاشمی 3
1 استادیار، پژوهشکده علوم وفناوری مواد غذایی، جهاد دانشگاهی خراسان رضوی
2 دانش آموخته دکتری علوم و صنایع غذایی
3 مربی، پژوهشکده علوم وفناوری مواد غذایی، جهاد دانشگاهی خراسان رضوی
چکیده
مصرف اسنک­های حجیم در میان کودکان رو به افزایش است. بدلیل میزان بالای چربی و ارزش تغذیه­ای پایین، انواع اسنک حجیم در بروز بیماری های­مرتبط با رژیم غذایی نادرست نقش ویژه ای دارند. با این حال دارای پتانسیل مطلوب برای عرضه فراورده غذایی فراسودمند می باشند. هدف از انجام پژوهش، جایگزینی بخشی از روغن مورد استفاده در پوشش اسنک با غلظت های مختلف جایگزین­های چربی شامل اینولین بومی (0-20 درصد) و نشاسته مقاوم (0-20 درصد) به منظور تولید پوشش کم چربی انواع اسنک بود. در قالب طرح آماری مخلوط، اثر جایگزین های چربی بر ثبات امولسیون، ویژگی رئولوژیکی و رنگی محصول بررسی گردید. نتایج نشان داد؛ افزودن نشاسته مقاوم سبب افزایش ثبات امولسیون (42/1) پوشش گردید؛ رفتار جریان تمام نمونه­ها با استفاده از مدل­های قانون توان و بینگهام بررسی گردید. مدل قانون توان با داشتن ضریب همبستگی بالاتر (>988/0)توانایی بهتری در توصیف رفتار جریان نمونه­های پوشش داشت. همچنین از لحاظ ویژگی­های رئولوژیکی تمامی تیمارهای پوشش اسنک سیال رقیق شونده با برش بوده، طوریکه بیشینه شاخص قوام پوشش(Pa.Sn 219/2) و کمینه شاخص رفتار(868/0) به مقادیر بالای اینولین (20درصد) و کمینه میزان چربی (80 درصد) در نمونه ها مربوط بود. روشنی رنگ محصول نیز با افزایش جایگزین های چربی کاهش یافت؛ طوریکه کمینه میزان روشنی (85/24) به نمونه حاوی اینولین– نشاسته مقاوم با نسبت مساوی10-10 درصد تعلق داشت
کلیدواژه‌ها
پوشش کم چرب
اسنک
اینولین بومی و نشاسته مقاوم
رفتار رئولوژیکی

موضوعات

عنوان مقاله English

Effect of Native Inulin and Resistant Starch as Fat Replacer on Color, Functional and Rheological Properties of Coating for Extruded Snacks

نویسندگان English

Elnaz Mialni 1
Neda Hashemi 2
Q.Ali Golimovehhed 3
Majid Hashemi 3
1 Assistant professor, Faculty member of academic Center for Education Culture and Research
2 PhD, Food science and technology.
3 Lecturer, Faculty member of academic Center for Education Culture and Research
چکیده English

The consumption of extruded snacks has been increased among children. Due to their high content of fat and low nutritional value extruded snacks are contributing to a range of health problems which related to an unhealthy diet. Therefor they had an appropriate potential for production of functional foods. The objective of the research was to substitute fat used in the production of snacks coating partially by different levels of fat replacer containing native inulin (0-20%) and resistant starch (0-20%) in order to supply low fat flavoring of snacks. Based on mixture design the effect of fat replacers on rheological properties, color and emulsion stability of final products were investigated. Results showed that, addition of resistant starch increased emulsion stability of coating (1.42). The flow behavior index of samples were investigated by Power-law and Bingham model. Power-law was successfully fitted to the description of flow behavior of coating. Meanwhile, based on rheological properties, all of the samples showed shear thinning behavior and the samples containing higher amount of inulin(20%) and lower amount of fat (80%) had the highest consistency coefficient (2.219 Pa.Sn) and the lowest and flow behavior index (0.868). The lightness of product was decreased by increasing fat replacers levels. The lowest amount of lightness belonged to sample containing inulin- resistant starch in 10-10% levels

کلیدواژه‌ها English

Low fat coating
Snack
Native inulin
Resistant starch
Rheological behavior
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