بهینه سازی فرمولاسیون بستنی وانیلی با کمک جایگزینی آرد کنجد سفید با شیر خشک به روش سطح پاسخ

نویسندگان
کیمیا کارگر 1
محمد گلی 2
1 گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد اصفهان(خوراسگان)، اصفهان، ایران
2 گروه علوم و صنایع غذایی،دانشگاه آزاد اسلامی واحد اصفهان (خوراسگان)، اصفهان، ایران
10.52547/fsct.17.108.85
چکیده
در این پژوهش به بررسی جایگزینی آرد کنجد سفید به جای شیر خشک در سطوح مختلف (0، 25، 50، 75 و 100 درصد) مقدار روغن گیاهی فرمول (5/4، 5/5، 5/6، 5/7 و 5/8 درصد) همچنین مقدار صمغ پانیسول (25/0، 35/0، 45/0، 55/0 و 65/0 درصد) با روش سطح پاسخ و طرح مرکب مرکزی α=2 و 5 نقطه مرکزی و دو تکرار در سایر نقاط پرداخته شد. بهینه سازی فرمولاسیون با هدف بالاترین افزایش حجم (درصد) و چسبندگی(گرم ثانیه)، مطلوب­ترین سختی بافت (گرم) و کمترین سرعت ذوب (گرم در دقیقه) و مدول ظاهری (گرم در ثانیه) بستنی انتخاب شد. دو فرمول بهینه شامل بهینه 1 (0 درصد جایگزینی آرد کنجد سفید، 1/6 درصد روغن و49/0 صمغ پانیسول) و بهینه 2 (64 درصد آرد کنجد سفید، 4/8 درصد روغن و 56/0 درصد پانیسول) انتخاب گردید. لذا توصیه می­گردد از آرد کنجد سفید در فرمول بستنی وانیلی به عنوان جایگزین شیر خشک به منظور بهبود خواص آن استفاده شود.
کلیدواژه‌ها
بستنی وانیلی
آرد کنجد سفید
روغن گیاهی
صمغ پانیسول
خواص بافتی

موضوعات

عنوان مقاله English

Optimization of vanilla ice cream formulation by replacing white sesame flour with powder milk by response surface methodology

نویسندگان English

Kimia Kargar 1
Mohammad Goli 2
1 Department of Food Science & Technology, Isfahan(Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
2 Department of Food Science & Technology, Isfahan(Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
چکیده English

In this study, we investigated the replacing of white sesame flour with milk powder at different levels (0, 25, 50, 75, and 100%), formula vegetable oil (4.5, 5.5, 6.5, 7.5, and 8.5%) and the amount of Panisol gum (0.25, 0.35, 0.45, 0.55, and 0.65%) using response surface methodology (RSM) and central composite design(CCD), α = 2 and 5 central points and two replicates in the other points. The optimization of the formulation was done to maximize overrun (%) and adhesiveness (g. sec), optimum texture hardness (g) and lowest melting rate (g/min) and apparent modulus (g/sec) of ice cream. Two optimum formulas were including optimal formula1 (0% replacing white sesame flour, 6.1% vegetable oil and 0.49% Panisol gum) and optimal formula2 (64% replacing white sesame flour, 8.4% vegetable oil and 0.56% Panisol gum). Therefore, it is recommended to use white sesame flour in vanilla ice cream formula as a substitute for milk powder to improve textural properties.

کلیدواژه‌ها English

vanilla ice cream
White sesame flour
Vegetable oil
Panisol gum
Textural properties
1) Arbuckle,W.S. (1986). Icecream, Fourth Edition, Van Nostrand Reinhold, NewYork.
2) Walstera, P. (2012). Technology of milk dairy products. Translated by Mortazavi S.A., Qods Rohani, M., Hedayand, H., 8ed. Mashhad Ferdousi university.[in Persian]
3) Iranian Institute of Standards and Industrial Research. (2016). Ice cream - Features and test methods. Standard No. 2450, Fifth Revision. Tehran, Iran. [in Persian]
4) Clarke, C. (2012). The science of ice cream, Royal Society of chemistry. Cambridge, UK.
5) Issariyachaikul K. 2008. Developement of modified fat ice cream products using inulin as a fat replacer. Mahidol University, Thiland, P. 87.
6) Azeez, S. (2008). Vanilla. In: Parthasarathy, V.A., Chempakam, B., Zachariah, T.J. (Eds.), Chemistry of Spices. CABI Publishing, Wallingford, Kerala, India.
7) Shafahi M., Moazedi A.A. (2008). The effect of sesame oil on blood cholesterol level in aged and young rats. . Medical Scientific Journal, Islamic Azad University Tehran Med Branch; 18(1):13-16. [in Persian]
8) Evans, R.J., Bandemer, S.L. (1967). Nutritive value of some oil seed protein. Cereal Chemistry, 44, 417-426.
9) Salunkhe, D.K. (1992). World Oilseeds, Chemistry, Technology and Utilization, Van Nostrand Reinhold, New York.
10) Iranian Institute of Standards and Industrial Research. (2009). Ice cream - Features and test methods. Standard No. 4937, Fifth Revision. Tehran, Iran. [in Persian]
11) Hashemi, M., Gheisari, H., Shekarforoush, S. (2015). Evaluation of physicochemical, textural and sensorial characteristics of low-fat or low-sugar synbiotic ice cream. Journal of food hygiene, 2(18): 71-81. [in Persian]
12) Akesowan, A. (2009). Influence of soy protein isolate on physical and sensory properties of ice cream. Thai Journal of Agricultural Sciencei, 42(1):1-6.
13) Ameri Shahrabi A., Badii, F., Ehsani, M.R., Maftoonazad, N., Sarmadizadeh, D. (2012). Functional and thermal properties of chickpea and soy-protein concentrates and isolates. Iranian Journal of Nutrition Sciences and Food Technology, 6(3): 49-58. [in Persian]
14) Mahdian, E., Mazaheri Tehrani, M., Shahidi, F.‎ (2011). Evaluation of the effect of soy flour on rheological properties of ice cream. Journal of Food Science and Technology, 8(13): 107-114. [in Persian]
15) Gelroth J., Ranhotra G.R., Dreher, M.L. (2001). Handbook of dietary fiber, new york: marcel dek kerinc.
16) Bahramparvar, M., Haddad khodaparast, M.H., Mohammad Amini, A. (2009). Effect of substitution of carboxymethylcellulose and salep gums with Lallemantia royleana hydrocolloid on ice cream properties. Iranian Journal of Food Science and Technology Research, 4(1):37-47. [in Persian]
17) Moeenfard, M., Tehrani, M.M. (2008). Effect of some stabilizers on the physicochemical and sensory properties of ice cream type frozen yogurt. American-Eurasian Journal of Agricultural & Environmental Sciences, 4(5): 584-589.
18) Sofjan, R.P., Hartel, R.W. (2004). Effects of overrun on structural and physical characteristics of ice cream. International Dairy Journal, 14(3): 255-262.
19) Inyang, U.E., Nwadimkpa, C.U. (1992). Functional properties of de-hulled sesame (Sesamum indicum L.) seed flour. Journal of the American Oil Chemists Society, 69(8), 819-822.
20) Damodaran, S. (2007). Inhibition of ice crystal growth in ice cream mix by gelatin hydrolysate. Journal of agricultural and food chemistry, 55(26): 10918-10923.
21) Fatemi, H. (2008). Food Chemistry, Tehran Publishing Corporation, 1: 12-25. [in Persian]
22) Soukoulis, C.H., Chandrinos, I., Tzia, C. (2008). Study of the functionality of selected hydrocolloids and their blends with k-carrageenan on storage quality of vanilla ice cream, LWT. Food Science and Technology, 41: 1816-1827.
23) Akın, M.B., Akın, M.S., Kırmacı, Z. (2007). Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice cream. Food chemistry, 104(1): 93-99