غنی‌سازی ماست با روغن درون‌پوشانی‌شده و موسیلاژ دانه چیا: بهینه‌سازی و ارزیابی ویژگی‌های فیزیکی‌وشیمیایی و رئولوژیکی

نویسندگان
سیده زهرا محمدی فرد 1
سهیلا زرین قلمی 2
محسن زندی 2
مریم پاکپور 3
1 1دانش‌آموخته کارشناسی ارشد، فناوری مواد غذایی، دانشگاه زنجان
2 2دانشیار، گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان، زنجان 38791-45371، ایران
3 3استادیار گروه مواد، انرژی‌ها و فناوری‌های کوآنتومی، دانشکده فناوری‌های همگرا، موسسه رهیافت‌های نوآور برتر پاسارگاد، تهران
10.22034/FSCT.19.134.171
چکیده
پژوهش حاضر با هدف بهینه‌سازی فرمولاسیون ماست غنی شده با روغن و موسیلاژ دانه چیا به‌منظور به حداکثر رساندن میزان اسید چرب آلفا-لینولنیک (امگا 3) و حداقل‌ تغییرات در ویژگی‌های فیزیکی‌و‌شیمیایی (pH، اسیدیته قابل‌تیتر، آب‌اندازی، ماده خشک، پراکسید و رنگ) نسبت به نمونه شاهد بود. ابتدا به منظور افزایش پایداری اکسایشی، روغن دانه چیا با استفاده از آلژینات سدیم و موسیلاژ دانه چیا و به کمک روش امولسیون‌‌سازی-ژلاسیون داخلی ریزپوشانی گردید. سپس نمونه‌های ماست حاوی 25/0-0 درصد موسیلاژ دانه چیا و 4-0 درصد روغن دانه چیا به دو صورت آزاد و ریزپوشانی‌‌شده تولید گردید. نمونه فاقد روغن و موسیلاژ دانه چیا به‌عنوان نمونه شاهد می‌باشد. نتایج تصاویر میکروسکوپ الکترونی روبشی نشان‌دهنده تشکیل موفقیت‌آمیز ریزپوشش آلژینات سدیم- موسیلاژ دانه چیا با ساختار پوسته یکنواخت بود. نتایج بدست آمده از ویژگی‌های فیزیکی‌وشیمیایی نشان داد که غنی‌سازی سبب کاهش معنی­دار آب‌اندازی (05/0p˂) و افزایش معنی­دار (05/0p˂) ظرفیت نگهداری و ویسکوزیته ماست گردید. به علاوه ماست حاوی 41/3 درصد روغن دانه چیا به‌صورت ریزپوشانی‌شده و 213/0 درصد موسیلاژ دانه چیا، به عنوان نمونه بهینه تعیین شد. نتایج نشان داد که نمونه بهینه از نظر تعداد باکتری‌های آغازگر نیز تفاوت معنی‌داری با نمونه شاهد ندارد (05/0˃p). بافت ماست­ها، جامد ویسکوالاستیک تشخیص داده شد و در تمام نمونه‌ها همواره در کل محدوده فرکانسی، مدول ذخیره (G´) از مدول افت (G˝) بیشتر بود. شاخص رفتار جریان در کلیه نمونه‌هـا کمتر از یک بود که نشان دهنده رفتار غیرنیوتنی (هرشل بالکلی) نمونه‌ها می‌باشد. مدل هرشل بالکی در هردو نمونه بیشترین ضریب تبیین (99/0=R2 ) و کمترین ریشه میانگین مربعات خطا را دارا بود که نشان دهنده مناسب بودن این مدل برای مدل‌سازی رفتار رئولوژیکی نمونه‌ها است.
کلیدواژه‌ها
روغن دانه چیا
موسیلاژ دانه چیا
ریز‌پوشانی
غنی‌سازی
ماست
بهینه‌سازی

موضوعات

عنوان مقاله English

Fortification of yogurt with encapsulated chia seed oil and mucilage: optimization and evaluation of physicochemical and rheological properties

نویسندگان English

Seyed Zahra Mohamadifard 1
Soheila Zariinghalami 2
Mohsen Zandi 2
Maryam Pakpour 3
1 1Graduated M.s. student, Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan
2 2 Associate Professor, Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan 45371-38791, Iran
3 3 Assistant professor, Department of Materials, Energy and Quantum Technologies. Faculty of Convergent Technologies of Sience, Pasargad Institute for Advanced Innovative Solutions (PIAIS), Tehran
چکیده English

The aim of the present study was to optimization of enriched yogurt with chia seed oil and mucilage. This purpose was done with the aim of maximizing omega-3 level and minimizing changes in physical and chemical properties (pH, titrate acidity, syneresis, dry matter, peroxide values and color changes) compared to the control sample. First, in order to increase the oxidative stability, chia seed oil was encapsulated with sodium alginate and chia seed mucilage using emulsification/ internal gelation method. The physical characteristics results showed that the enrichment caused a decrease in the syneresis, an increase in the water holding capacity and viscosity. Then, yogurt was enriched and optimized with free and encapsulated chia seed oil (0 to 4%) and chia seed mucilage (0 to 0.25%). The sample without chia seed mucilage and oil used as a control sample. The results of scanning electron microscopy images showed that the successful alginate-sodium-mucilage microfiber coating of chia seeds has been made with a uniform structure. Yogurt contained 3.41% encapsulated chia seed oil and 0.213% chia seed mucilage was selected as an optimum treatment. The results showed that the number of starter bacteria of optimum sample were not significantly different from the control (p˃0.05). The texture of the yogurts was found to be viscoelastic. The flow behavior index in all samples was less than one, which indicates the non-Newtonian (pseudoplastic) behavior of the samples. Herschel Balky model had R2 and lowest RMSE in both samples, which indicates the suitability of this model to investigate the shear flow behavior in terms of shear velocity of samples.

کلیدواژه‌ها English

Chia seed oil
Chia seed mucilage
Microencapsulation
Enrichment
Yogurt
Optimization
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