ویژگی های فیزیکوشیمیایی، بافتی، حسی و عملکردی بستنی حاوی پایدار کننده کنجاک گلوکومانان

نویسندگان
مریم علایی 1
حجت کاراژیان 2
1 1گروه علوم و صنایع غذایی، واحد تربت حیدریه، دانشگاه آزاد اسلامی، تربت حیدریه، ایران.
2 گروه علوم و صنایع غذایی، واحد تربت حیدریه، دانشگاه آزاد اسلامی، تربت حیدریه، ایران.
10.52547/fsct.19.123.93
چکیده
پایدارکننده های هیدروکلوئیدی در غلظت های پایین، توانایی تولید محصولاتی با ویسکوزیته بالا دارند. این ترکیبات به جهت عملکردهای منحصر بفرد به طور گسترده در صنایع مختلف غذایی به کار میروند. در پژوهش حاضر اثر مقادیر مختلف هیدروکلوئید کنجاک (سطوح مختلف 2/0، 4/0 و 6/0 درصد) بر خصوصیات فیزیکی شامل pH، اسیدیته، چربی، مواد جامد کل و مقاومت به ذوب، خصوصیات حسی و رفتار رئولوژیکی بستنی شامل بررسی رفتار جریانی و برازش مدل های رئولوژیکی مشهور، بررسی شد. نتایج به دست آمده نشان داد که ویسکوزیته، ماده خشک و خصوصیات ذوبی با جایگزینی کنجاک رابطه مستقیم داشت. تمام سطوح جایگزینی کنجاک منجر به افزایش معنی دار ویسکوزیته شد. کمترین مقاومت به ذوب و بالاترین ماده خشک برای نمونه حاوی بالاترین میزان کنجاک مشاهده گردید. با افزایش میزان کنجاک به 6/0 درصد، ضریب قوام افزایش اما شاخص رفتار جریان کاهش یافت. مدل قانون توان و مدل هرشل بالکلی بطور موفقیت آمیزی رفتار رئولوژیکی بستنی را توضیح دادند. با افزایش سطح پایدارکننده کنجاک، تنش تسلیم به طور معناداری افزایش یافت. دلیل بهبود خصوصیات رئولوژیکی به حضور ترکیباتی با وزن مولکولی بالا که توانایی حفظ آب را دارا میباشند ، نسبت داده می شود. در ارزیابی حسی از نظر پذیرش کلی ، نمونه شاهد کمترین امتیاز را کسب نمود.
کلیدواژه‌ها
هیدروکلوئید کنجاک
بستنی
ضریب قوام
شاخص رفتار جریان

موضوعات

عنوان مقاله English

Physicochemical, Textural, Sensorial and Functional Properties of Ice Cream Containing Glucomannan Konjac as Stabilizer

نویسندگان English

Maryam Alaee 1
Hojjat Karazhiyan 2
1 Department of Food Science and Technology, Torbat-e Heydarieh Branch, Islamic Azad University, Torbat-e Heydarieh, Iran
2 Department of Food Science and Technology, Torbat-e Heydarieh Branch, Islamic Azad University, Torbat-e Heydarieh, Iran
چکیده English

Hydrocolloid stabilizers have the potential to produce high viscosity products at low concentrations. Due to their unique functionalities these products are widely used in food process industry. In current research the effects of different concentrations of Glucomannan Konjac (different levels of 0.2, 0.4, 0.6%) were evaluated on physical properties including pH, acidity, fat, total solids and melting resistance, sensorial characteristics and rheological properties of ice cream including flow behaviour and fitting with famous rheological models. The results revealed that viscosity, total solids and melting properties had direct relation with konjac substitution level. All substitution levels lead in significant increase in viscosity. The lowest resistance to melting and the highest total solid contents was related to the highest konjac concentration. Consistency coefficient increased and flow index behaviour decreased, With increasing konjac level up to 0.6%. Power law and Herschel-Bulkley models were successfully fitted with the rheological parameters. Yield stress significantly increased with increasing level of stabilizer. These improvement in rheological behaviour is attributed to the presence of high molecular weight components that have the potential to maintain water. Control sample gained the lowest score in sensorial evaluations.

کلیدواژه‌ها English

Konjac Hydrocolloid
Ice cream
Consistency coefficient
Flow index behaviour
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