کاربرد صمغ زانتان، کربوکسی متیل سلولز و کنسانتره پروتئین آب پنیر در فرمولاسیون و بهبود خواص خامه قنادی کم‌چرب

نویسندگان
لیلا لک زاده 1
سجاد نصر اصفهانی 2
1 دانشگاه آزاد اسلامی واحد شهرضا
2 دانشگاه ازاد اسلامی واحد شهرضا
10.52547/fsct.18.113.273
چکیده
خامه قنادی یکی از محصولات لبنی پر­ مصرف با ساختار پیچیده امولسیونی کف مانند است. با توجه به بالا بودن میزان چربی در آن و عوارض چربی بر سلامت عمومی تولید خامه قنادی کم‌چرب توصیه می شود. بر این اساس اثر کنسانتره آب پنیر، کربوکسی متیل سلولز و صمغ زانتان و ترکیب آنها بر ویژگی های خامه قنادی کم چرب بررسی شد. برای این منظور ابتدا مقادیر مختلف این جانشین های چربی بوسیله طرح سطح پاسخ تعیین و سپس به خامه با چربی 20 درصد اضافه گردید. بر روی این نمونه‌‌ها، آزمون‌های ویسکوزیته ظاهری، سفتی بافت خامه­ قنادی، توزیع اندازه ذرات، پایداری کف، اورران، ارزیابی ویژگی­‌های حسی، ویژگی‌های رنگ(L *, a *, b *) صورت گرفت. نتایج نشان داد که افزودن جانشین های چربی در خامه کم چرب در مقایسه با نمونه شاهد موجب افزایش ویسکوزیته ظاهری، افزایش اورران، افزایش سفتی بافت، پایداری کف و تغییر اندازه ذرات شده است(p<0/05) ولی از نظر آماری پایدار کننده­ها به تنهایی تأثیر معنی داری بر فاکتورها ی رنگ نداشتند. البته کنسانتره پروتئین آب پنیر در مقایسه با سایر تیمارها به صورت معنی داری دارای بیشترین اوران و کمترین اندازه ذرات، صمغ زانتان دارای کمترین میزان آب پس دهی و کربوهیدرات ها به ویژه زانتان بالاترین ویسکوزیته و سفتی را داشتند(p<0/05). بر اساس داده های ارزیابی حسی، نمونه بهینه حاوی 35/0 پروتئین آب پنیر و 15/0 زانتان و کربوکسی متیل سلولز، بصورت معنی دار مطلوبیت بیشتری از نظر بافت و پذیرش کلی نسبت به نمونه شاهد و بقیه تیمارها داشت. در نهایت می توان بیان نمود که این مواد افزودنی می­توانند جانشین های مناسبی برای کاهش درصد چربی خامه قنادی باشند، با توجه به اینکه آنها سبب بهبود خصوصیات فیزیکی، رئولوژیکی و حسی خامه قنادی کم چرب بدون تأثیر معنی­داری بر روی اغلب شاخص­های ظاهری مثل رنگ و ویژگی های حسی می شوند.
کلیدواژه‌ها
خامه قنادی
جایگزین‌های چربی
کنسانتره پروتئین آب پنیر
کربوکسی متیل سلولز
صمغ زانتان
اورران

موضوعات

عنوان مقاله English

Application of the xanthan gum, carboxymethyl cellulose and whey protein concentrate in the formulation and improvement of low fat whipped cream properties

نویسندگان English

leila lakzadeh 1
sajad nasr esfahani 2
1 Islamic Azad University, Shahreza brancg
2 Islamic Azad University , Shahreza branch
چکیده English



Whipped cream is one of the most popular dairy products with a complex structure of foam emulsion. Production of low fat whipped cream with fat substitutes is recommended with regard to the high fat content in whipped cream and side effects of fat on the public health. Based on, the effects of whey protein concentrate, carboxymethyl cellulose, xanthan gum and mix of them were investigated on the properties of low fat whipped cream. For this purpose, different amounts of them were determined by the surface response design and then they were added to the cream with 20% fat. Then, apparent viscosity, cream firmness, particle size distribution, foam stability, overrun tests, sensory evaluation, color characteristics (L *, a *, b *) were done on the samples. The results showed that fat substitutes in low fat whipped cream compared to the control sample were increased the apparent viscosity, overrun, firmness, foam stability and change in particle size (p<0/05). However, the stabilizers had no alone statistically effects on the color factors. Also, whey protein concentrate in compared with other treatments had the highest overrun and lowest particle size, xanthan gum had the lowest water leakage and carbohydrates, especially xanthan, had the highest viscosity and firmness (p<0/05). Based on the sensory evaluation data, optimal sample that contain 0.35 whey protein concentrate and 0.15 xanthan and carboxymethyl cellulose had statistically more desirable than control and other treatments in texture and overall acceptance. At the end, we pointed out that these additives could be a good alternative to reduce the percentage of fat in whipped cream due to they improve the physical, rheological and sensory properties of whipped cream without significant effects on the most of external parameters such as color and sensory.

کلیدواژه‌ها English

whipped Cream
fat substitutes
whey protein concentrate
Carboxymethyl cellulose
xanthan gum
overrun
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