تاثیر نشاسته و صمغ های گوار و کاپا کاراگینان بر روی خصوصیات رئولوژیکی خامه صبحانه کم‌چرب

نویسندگان
علی ماهیان 1
الهام مهدیان 1
اسماعیل عطای صالحی 1
سید مهدی جعفری 2
1 ﮔﺮوه ﻋﻠﻮم و ﺻﻨﺎیﻊ ﻏﺬایﯽ، واﺣﺪ ﻗﻮﭼﺎن، داﻧﺸﮕﺎه آزاد اﺳﻼﻣﯽ، ﻗﻮﭼﺎن، ایﺮان
2 گروه مهندسی مواد و طراحی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
10.22034/FSCT.19.127.371
چکیده
صنعت غذا با تقاضای روزافزون کاهش مقدار چربی در محصولات غذایی روبرو است، لذا در پاسخ به تقاضای مصرف­کنندگان از سوی تولیدکنندگان غذا، شاهد رشد سریع در تولید محصولات کم­چرب می­باشیم. این پژوهش با هدف دستیابی به فرمولاسیون بهینه خامه صبحانه کم­چرب با ویژگی­های خوشایند رئولوژیکی انجام شد. آزمون اکستروژن برگشتی با استفاده از دستگاه بافت­سنج و آزمون برشی پایا با استفاده از ویسکومتر چرخشی انجام شد. با توجه به اینکه ضریب تبیین (R2) برای مدل­های به دست آمده برای کلیه صفات رئولوژی بالاتر از 7/0 بوده و فاکتور عدم برازش نیز برای تمامی صفات مذکور در سطح اطمینان 95 درصد معنی­دار نبود، صحت مدل­ها برای برازش اطلاعات مورد تایید قرار گرفت. نتایج حاصل از آزمون اکستروژن برگشتی نشان داد با افزایش همزمان میزان نشاسته و صمغ­های گوار و کاپاکاراگینان میزان سفتی، قوام و پیوستگی افزایش یافت. نتایج حاصل از آزمون برشی پایا نیز نشان داد که شاخص جریان (n) تمامی نمونه­ها کمتر از یک بود که نشان‌دهنده رفتار شل شونده با برش (سودوپلاستیک) نمونه­ها است. نتایج بهینه­سازی با روش سطح پاسخ، میزان نشاسته 82/1 درصد، صمغ گوار 12/0 درصد و صمغ کاپا کاراگینان 014/0 درصد به عنوان سطح بهینه فرمولاسیون برای تولید خامه صبحانه کم­چرب تعیین شدند که منجر به تولید محصولی کم­چرب با ویژگی­های رئولوژیک مطلوب خواهد شد.
کلیدواژه‌ها
خامه صبحانه
کم‌چرب
نشاسته
گوار
کاپا کاراگینان
رئولوژیکی

موضوعات

عنوان مقاله English

The effects of starch, Guar and Kapa carrageenan gums on rheological properties of low-fat breakfast cream

نویسندگان English

Ali Mahian 1
Elham Mahdian 1
Esmaeil Ataye salehi 1
Seid Mahdi Jafari 2
1 Department of Food Science, Quchan Branch, Islamic Azad University, Quchan Iran
2 Department of Materials Engineering and Food Industry Design, Gorgan University Agricultural Sciences and Natural Resources, Gorgan, Iran
چکیده English

Food industry encounter increasing demand for reducing fat in food products so due respond of food manufacturers to consumer demand we are witnessing a rapid growth in the production of low-fat products. The present research was thus aimed optimizing the formulation of low-fat breakfast cream to achieve a product with Pleasant rheological properties. The back extrusion test was done using the Texture Analyzer and the steady shear test was performed using rotary viscometer. Since the coefficient of determination (R2) were higher than 0.7, and lack of fit for all above characters were not significant (p<0.05), the suggested regression models were found to be suitable for fitting the experimental fitting. The results of back extrusion test showed that with the simultaneous increase of starch and capacaragin gum and also guar gum and capacaragin gum, the amount of hardness, consistency and cohesiveness increased. The results of the steady shear test showed that the flow behavior index (n) of all samples was less than one which indicates a shear thinning behavior (pseudoplastic) of all samples. According to optimization, it was found that the amount of starch 1.82%, guar gum 0.12% and kappa carrageenan gum 0.014% led to a low-fat breakfast cream with desirable rheological properties.

کلیدواژه‌ها English

Breakfast cream
Low-fat
Starch
Guar gum and Kappa carrageenan
Rheological properties
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