بررسی اثر پروتئین سبوس برنج و صمغ دانه ریحان اصلاح شده بر ویژگی‌های فیزیکوشیمایی و پایداری خامه قنادی

نویسندگان
نیلوفر بیگلریان 1
اذین آتشزر 1
علی رافع 2
سید احمد شهیدی 3
1 دانش آموخته کارشناسی ارشد دانشکده علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد آیت ا... آملی، آمل، ایران
2 دانشیار گروه فرآوری مواد غذایی، مؤسسه علوم و صنایع غذایی، مشهد، ایران
3 دانشیار گروه فرآوری مواد غذایی، دانشگاه آزاد اسلامی واحد آیت ا... آملی، آمل، ایران
10.52547/fsct.18.121.2
چکیده
مصرف گسترده خامه قنادی و تولید محصولی با چربی کاهش یافته، نیاز به جایگزینی ترکیبات پایدارکننده و امولسیفایری در آن را تقویت می­کند. لذا، در این تحقیق اثر افزودن صمغ دانه ریحان اصلاح شده و ایزوله پروتئین سبوس برنج مورد بررسی قرار گرفت. ابتدا مقدار تجمعات نامحلول و کدورت محلول­های صمغ دانه ریحان و پروتئین سبوس برنج در pH 3، 5 و 7 بررسی شدند. سپس در خامه­های قنادی با مقادیر چربی 25، 30 و 35 درصد در غلظت­های 5/0 و یک درصد اضافه شدند و ویژگیهای افزایش حجم، ثبات کف و سفتی خامه قنادی به عنوان شاخصه­های مهم فیزیکوشیمیایی خامه بررسی شدند. نتایج نشان داد بیشترین میزان تجمعات نامحلول در صمغ دانه ریحان pH­های 3 و 5 و کمترین آن در ایزوله پروتئین سبوس برنج در pH 7 بدست آمد. در مقابل، بیشترین کدورت در ایزوله پروتئین سبوس برنج در pH 7 و کمترین کدورت در صمغ دانه ریحان در همین pH دیده شد. بالاترین میزان افزایش حجم و ثبات کف خامه قنادی در ایزوله پروتئین سبوس در خامه 30 درصد چربی و پس از آن در پروتئین سبوس برنج با خامه 25 درصد چربی و پروتئین آب پنیر حاوی خامه 35 درصد چربی بدست آمد. در مقابل کمترین افزایش حجم در نمونه­های صمغ دانه ریحان مشاهده شد. در مقابل، خامه قنادی با بیشترین درصد چربی و بیشترین مقدار صمغ دانه ریحان از بیشترین سفتی بافت برخوردار بود. بنابراین با توجه به نتایج بدست آمده، مشخص می­شود که خامه قنادی با بیشترین درصد چربی و کمترین مقدار پروتئین می­تواند به حداکثر ثبات کف منتهی شود. در مجموع نتایج نشان داد که ایزوله پروتئین سبوس برنج از توانایی خوبی برای استفاده از در فرمول خامه قنادی برخوردار است، هرچند صمغ دانه ریحان به دلیل فقدان مواد پروتئین از قابلیت در خامه برخوردار نیست.
کلیدواژه‌ها
خامه
سبوس برنج
صمغ دانه ریحان
حلالیت
پایداری کف

موضوعات

عنوان مقاله English

Effect of rice bran protein and modified basil seed gum on physicochemical properties and stability of confectionery cream

نویسندگان English

Niloofar Biglarian 1
Azin Atashzar 1
Ali Rafe 2
Seyyed Ahmad Shahidi 3
1 Ph.D student, Department of Food Processing, Islamic Azad University, Ayatollah Amoli Branch, Amol, Iran.
2 Associate Professor, Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
3 Associate Professor, Islamic Azad University, Ayatollah Amoli Branch, Amol, Iran.
چکیده English

Extensive consumption of confectionery cream and production of products with reduced fat, strengthens the need to replace stabilizing and emulsifying compounds in it. Therefore, in this study, the effect of adding modified basil seed gum (BSG) and rice bran protein isolate (RBP) was investigated. First, the amount of insoluble aggregates and turbidity of basil seed gum solutions and rice bran protein at pH 3, 5 and 7 were investigated. Then, in confectionery creams with 25, 30 and 35% fat content in concentrations of 0.5 and 1% were added and the characteristics of volume increase, foam stability and firmness of confectionery cream were studied as important physicochemical characteristics of cream. The results showed that the highest amount of insoluble accumulations was obtained in basil seed gum at pHs 3 and 5 and the lowest in rice bran protein isolate at pH 7. In contrast, the highest turbidity was observed for RBP at pH 7 and the lowest turbidity in BSG at the same pH. The highest increase in volume and stability of confectionery cream foam was obtained in RBP in 30% fat cream, followed by RBP with 25% fat cream and whey protein containing 35% fat cream. In contrast, the lowest increase in volume was observed in BSG samples.I n contrast, confectionery cream with the highest percentage of fat and the highest amount of basil seed gum had the highest texture firmness. Therefore, according to the results, it is clear that pastry cream with the highest percentage of fat and the least amount of protein can lead to maximum foam stability. Overall, the results showed that RBP has a good ability to be used in confectionery cream formula, although BSG is not able to be used in cream due to lack of protein.

کلیدواژه‌ها English

Confectionary cream
Rice bran protein
Basil seed gum
solublity
foam satability
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