بررسی تاثیر جایگزینی شیرین کننده استویا و افزودن صمغ به دانه بر خواص رئولوژیکی ژله

نویسندگان
الهه نصوحیان
پردیس احمدیان
محمد حجت آلاسلامی
دانشگاه آزاد اسلامی، واحد شهرکرد
10.22034/FSCT.19.133.349
چکیده
کاربرد عوامل شیرین کننده و قوام دهنده جایگزین شکر در محصولات غذایی اگرچه در کاهش کالری موثر است ولی معمولا با تغییر بافت محصول همراه است. در این تحقیق کاهش شکر در فرمولاسیون پودر ژله با استفاده ازاستویا به عنوان یک ترکیب شیرین کننده قوی و صمغ به دانه بر ویژگیهای کیفی محصولبه منظور بررسی امکان جایگزینی استویا با شکر مورد بررسی قرارگرفت. درصدهای مختلف استویا(0،25،50،75،100 درصد شکر) همراه با صمغ به دانه تهیه شد و نمونه های ژله از نظرویژگی های رئولوژیکی با استفاده از اندازه گیری آزمون روبش کرنش در فرکانس ثابت 1 هرتز،روبش فرکانس در کـرنش 1/0 درصد و دامنه فرکانس 1/0 تا 10 ،آزمون خزش و معادله توان مورد ارزیابی قرار گرفتند. نتایج حاصل از افزودن استویا و صمغ به دانه به نمونه پودر ژله نشان داد که افزایش درصد استویا باعث کاهش مدول ذخیره گردیده است در حالی که وجود شکر و به دانه در فرمولاسیون پودر ژله سبب افزایش مدول ذخیره ای شد. ویسکوزیته نیوتنی نمونه ها با افزایش میزان استویا افزایش در حالی که مدول وادادگی فوری و تاخیری با افزایش میزان استویا، کاهش یافتند.نتایج نشان داد که جایگزین نمودن قسمتی از شکر با استویا در پودر ژله می تواند علاوه بر کاهش میزان کالری آن می تواند سبب تغییرات عمده ای در ویژگی های رئولوژیکی پودر ژله و کاهش مدول الاستیک و افزایش مدول ویسکوز آن شده که با تنظیم مقدار جایگزینی شکر با استویا می توان از آن به عنوان جایگزین تجاری آن در صنعت استفاده نمود.
کلیدواژه‌ها
استویا
صمغ به دانه
ترکیبات فراسودمند
ژله رژیمی

موضوعات

عنوان مقاله English

Investigation Of The Effect Of Stevia Sweetenter And Adding Quince Seed Gum On The Rheological Properties Of Jelly

نویسندگان English

Elahe Nosoohiyan
Pardis Ahmadian
Mohammad Hojjatoleslamy
Islamic Azad Uni., Shahrekord branch
چکیده English

Although application of sweeteners and thickeners substituting sugar in food products is effective in reducing the calorie intake, but it is usually accompanied by changing the product texture. Reducing sugar in the formulation of jelly powder using stevia as a strong sweetener composition and quince seed gum with respect to the qualitative properties of the product was analyzed in this study to investigate the possibility of substituting stevia with sugar. Different percentages of stevia (with 0, 25, 50, 75, and 100% sugar) were prepared along with quince seed gum, and the jelly samples were evaluated with regards to the rheological properties by using the strain sweep test measurement at constant frequency of 1 Hz, frequency sweep at the strain of 0.1% and frequency range of 0.1 to 10, as well as the creep test and the power-low equation. The results obtained from adding stevia and quince seed gum to the jelly powder sample showed that increasing the rate of stevia reduced the storage module, while the existence of sugar and quince seed in the jelly powder formula increased the storage module. The Newton viscosity of the samples increased by increasing the rate of stevia, while the immediate and delayed disintegration modulus decreased by increasing the rate of stevia. The results indicated that in addition to reducing the rate of calorie intake, substituting a part of sugar with stevia in the jelly powder can cause main changes in the rheological features of the jelly powder, reduce the elasticity module and increase the viscosity module, and by adjusting the rate of sugar substitution with stevia, it can be used as a commercial replacement in the industry.

کلیدواژه‌ها English

Stevia
Quince seed gum
Functional Compositions
Diet Jelly
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