بررسی تأثیر صمغ کتیرا و کاراگینان بر پایداری، ویژگی های رئولوژیکی و حسی خامه پاستوریزه

نویسندگان
محمد رضا امیریوسفی 1
حیدر جمعه الکعبی 2
سحر سلاح برزین 3
محمدعلی حصاری نژاد 4
1 گروه علوم و صنایع غذایی دانشگاه علوم پزشکی نیشابور، نیشابور، ایران
2 دپارتمان تحقیق و توسعه، وزارت آموزش عالی و تحقیقات علمی عراق، بغداد، عراق
3 گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد علوم و تحقیقات یزد، یزد، ایران
4 گروه پژوهشی فراوری موادغذایی، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران
10.22034/FSCT.19.127.91
چکیده
این مطالعه روی خواص فیزیکی، رئولوژیکی و حسی خامه پاستوریزه کم چرب با محتوای چربی 20درصد با حضور هیدروکلوئیدهای کاراگینان، کتیرا و مخلوط آن­ها در غلظت ثابت 3/0 درصد (وزنی) و مقایسه با نمونه خامه بدون افزودن هیدروکلوئید به عنوان شاهد صورت گرفت. پایداری فیزیکی، ویژگی­های رئولوژیکی، رنگ و ارزیابی حسی مورد تجزیه و تحلیل قرارگرفتند. بررسی‌های رئولوژیکی تأیید کرد که همه نمونه‌ها دارای رفتار شل شونده با برش بودند. نتایج نشان داد که افزودن هیدروکلوئیدها سبب افزایش معنی­دار پایداری فیزیکی (از 9/6 درصد آب اندازی تا 3/0 درصد) و ضریب قوام (از 54/0 تا Pa.s 24/3) می‌شود که منجر به کیفیت بهتر محصولات نهایی می‌شود. علاوه بر این، ویژگی‌های حسی مقبولیت بالای نمونه­های حاوی هیدروکلوئید را نشان داد. بر اساس نتایج به‌دست‌آمده، نمونه حاوی مخلوط 2/0 درصد کتیرا و 1/0 درصد کاراگینان تأثیر بسیار بیشتری بر خواص ذکرشده داشت و پتانسیل خوبی جهت کاربرد در فرمولاسیون خامه خواهدداشت.
کلیدواژه‌ها
خامه
کتیرا
کاراگینان
پایداری

موضوعات

عنوان مقاله English

The effect of tragacanth and carrageenan gum on the stability, rheological and sensory properties of pasteurized cream

نویسندگان English

Mohammad Reza Amiryousefi 1
Hayder jumaah Al-kaabi 2
Sahar Selahbarzin 3
Mohammad Ali Hesarinejad 4
1 Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran
2 Department of research and development, Ministry of Higher Education and Scientific Research of Iraq
3 Department of Food Science and Technology, Yazd Branch, Islamic Azad University, Yazd, Iran
4 Department of Food Processing, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
چکیده English

This study was performed on the physical stability, rheological and sensory properties of low-fat pasteurized cream with 20% fat content in the presence of carrageenan, tragacanth and their mixtures at a constant concentration of 0.3% (w/w) and comparison with cream samples without hydrocolloids as a control. Physical stability, rheological properties, color and sensory evaluation were analyzed. Rheological parameters confirmed that all samples had a shear-thinning behavior. The results showed that the addition of hydrocolloids significantly increases the physical stability and consistency coefficient, which leads to better quality of final products. In addition, the sensory properties showed high acceptability of samples containing tragacanth. Based on the obtained results, the sample containing a mixture of 0.2% tragacanth and 0.1% carrageenan had a much greater effect on the mentioned properties, especially sensory properties, and will have a good potential for use in cream formulations.

کلیدواژه‌ها English

Cream
Tragacanth
carrageenan
Stability
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