اثر درصد چربی، نوع امولسیفایر و فشار هموژناسیون بر افزایش حجم و ویژگی های فیزیکوشیمیایی، بافتی و حسی بستنی وانیلی

نویسندگان
کیومرث شریفی 1
علیرضا شهاب لواسانی 2
سارا موحد 3
1 دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین- پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران.
2 مرکز تحقیقات فناوری های نوین تولید غذای سالم، واحد ورامین-پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران.
3 گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین -پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران.
10.52547/fsct.18.115.11
چکیده
بستنی نوعی دسر منجمد و مزه‌دار است که باید شامل حداقل ۱۰٪ چربی شیر باشددر تحقیق حاضر بستنی های محتوی صمغ های کربوکسی متیل سلولز و زانتان هر کدام به میزان 5/0%، چربی در سطوح 10 و 14درصد و فشارهموژناسیون در سطوح 140 و 180 بار تهیه و ویژگی های فیزیکوشیمیایی، بافتی و حسی ها مورد بررسی قرار گرفت. به منظور تجزیه و تحلیل داده ها از نرم افزار SPSS استفاده شد. نتایج نشان داد که تیمار‌های A7 و A10،بالاترین میزان pHرا دارا بودند. ماده خشک نمونه های محتوی 14درصد چربی بطور معنی داری(05/0 P≤) بالاتر از سایر تیمار‌ها بود. نمونه های محتوی صمغ زانتان افزایش حجم پائین تری نسبت به نمونه شاهد و نمونه های محتوی صمغ کربوکسی متیل سلولز داشتند. ویسکوزیته نمونه A6 به طور معنی داری از دیگر تیمارها بالاتر بود(05/0 P≤) .نتایج آنالیز پروفایل بافت نشان دادنمونه های (A3) ، (A4) ، (A7) و (A8) پائین ترین سختی بافت را داشتند. چسبندگی نمونه های محتوی صمغ زانتان از نمونه های محتوی کربوکسی متیل سلولز بالاتر بود. پائین ترین پیوستگی و فنریت متعلق به نمونه A8 بود. نتایج آزمون حسی نشان داد که اختلاف آماری معنی داری در بو، مزه و رنگ نمونه ها وجود نداشت(05/0P>). تیمار A8 به عنوان تیمار برتر معرفی شد.
کلیدواژه‌ها
امولسیفایر
بستنی وانیلی
زانتان
فشار هموژناسیون
کربوکسی متیل سلولز

موضوعات

عنوان مقاله English

The effect of fat percentages, type of emulsifier and pressure of homogenization on over run, physicochemical, textural and sensory properties of vanilla ice cream

نویسندگان English

kiyoomars sharifi 1
Alireza Shahab Lavasani 2
Sara Movahed 3
1 Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
2 Innovative Technologies in Functional Food Production Research Center, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
3 Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
چکیده English

In present study, ice cream containing 0.5% of carboxymethyle cellulose and xanthan separately, fat at levels of 10 and 14%, and pressure of homogenization at two levels 140 and 180 bar were prepared and physicochemical, textural and sensory properties of each sample were measured. Data were analyzed by SPSS.The results obtained from physicochemical traits showed that A7 and A10 treatments had the highest pH. Dry matter of samples containing 14% fat was significantly higher than others. Samples containing Xanthan gum had lower volume comparisons with the control sample and samples containing carboxymethyle cellulose gum. The viscosity of the A6 sample was significantly higher than other treatments. The results of texture profile analyzer showed that samples of (A3), (A4), (A7) and (A8) have maximum hardness. Also, the adhesiveness of samples containing Xanthan gum was higher than those of carboxymethyl cellulose contents. The lowest cohesiveness and springiness were attributed to A8. The results of sensory evaluations showed that there was no significant difference in odor, taste and color of the samples. A8 treatment was introduced as superior treatment.

کلیدواژه‌ها English

Emulsifier
Carboxymethylcellulose
homogeneity pressure
vanilla ice cream
Xanthan
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