تولید شورتنینگ کم‌کالری با استفاده از امولسیون ژل با درصد بالای فاز داخلی و کاربرد آن در سیستم غذایی

نویسنده
زهرا نظری
سازمان مرکزی جهاد دانشگاهی، پژوهشکده علوم و فناوری مواد غذایی ، گروه کیفیت و ایمنی مواد غذایی
10.22034/FSCT.20.143.30
چکیده
پژوهش حاضر، باهدف تولید امولسیون ژل با اسیدهای چرب اشباع و ترانس کاهش‌یافته باقابلیت مصرف به‌عنوان شورتنینگ، انجام شد. از هیدروکلوئیدهای گوار، κ-کاراگینان ، CMC و مالتودکسترین برای تهیه امولسیون ژل، استفاده شد. برای پایداری امولسیون، از امولسیفایر PGPR (1 درصد) استفاده شد. در فاز اول پژوهش، برای تولید امولسیون ژل با استفاده از صمغ گوار0 تا 25/0 درصد، κ-کاراگینان 0 تا 2 درصد، CMC 0 تا 3 درصد و مالتودکسترین 0 تا 20 درصد، با نرم‌افزار Design Expert و به‌وسیله روش سطح پاسخ و طرح بهینه، فرمولاسیون‌های مختلفی ارائه و نمونه‌ها تولید شدند. آزمون‌های ارزیابی حسی و سفتی دستگاهی انجام گرفت و مدل‌های رگرسیونی برای پیش‌بینی پاسخ‌های سفتی، پذیرش کلی و سفتی دستگاهی ارائه و فرمولاسیون بهینه تعیین شد. در فاز دوم پژوهش، فرمولاسیون بهینه امولسیون ژل در سطوح 25، 50، 75 و 100% برای تولید بیسکویت مورداستفاده قرار گرفت و ویژگی‌های فیزیکوشیمیایی، حسی و اندیس پراکسید موردبررسی قرار گرفت. نتایج نشان داد با جایگزینی 50% شورتنینگ با امولسیون ژل می‌توان بیسکویتی با میزان چربی و اسید چرب اشباع کمتر و بدون ترانس و ازنظر خصوصیات فیزیکوشیمیایی و حسی مشابه با نمونه حاوی شورتنینگ به دست آورد.
کلیدواژه‌ها
امولسیون ژل
بهینه‌سازی
شورتنینگ
بیسکویت

موضوعات

عنوان مقاله English

Production of low-calorie shortening from high internal phase emulsion gel and its application in the food system

نویسنده English

zahra nazari
Food quality and Safety Research Group. Food Science and Technology Research Institute ACECR Mashhad, Iran.
چکیده English

Abstract: The current research was conducted to produce a gel emulsion with reduced saturated and Trans fatty acids that can be used as shortening. Hydrocolloids of guar gum, κ-carrageenan, CMC, and maltodextrin were used to prepare gel emulsion. For emulsion stability, PGPR (1%) was used as an emulsifier. In the first phase of the research, for the production of gel emulsion using guar gum from 0 to 0.25%, κ-carrageenan from 0 to 2%, CMC from 0 to 3%, and maltodextrin from 0 to 20%, different formulations were determined by Design Expert software and by Response surface method and optimal design, and samples formulations were produced. Sensory and hardness evaluation tests were performed and regression models for predicting hardness (sensory) responses, overall acceptance, and hardness were presented and the optimal formulation was determined. In the second phase of the research, the optimal formulation of gel emulsion at the levels of 25, 50, 75, and 100% was used to produce biscuits, and the physicochemical, sensory, and peroxide value were investigated. The results showed that by replacing 50% of shortening with biscuit gel emulsion with less amount of fat and saturated fatty acid and without Trans and in terms of physicochemical and sensory properties, it is obtained similar to the sample containing shortening.

کلیدواژه‌ها English

gel emulsion
Optimization
shortening
Biscuit
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