بهینه سازی فرمولاسیون تولید اولئوژل برپایه روغن کنجد و تاثیر آن بر خصوصیات فیزیکوشیمیایی و کیفی سس مایونز

نویسندگان
شقایق صفی پور 1
مریم قراچورلو 2
سیده شیما یوسفی 3
1 لیسانس صنایع غذایی دانشجو گروه علوم و صنایع غذایی، واحد علوم تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 دانشیار گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
3 استادیار گروه علوم و صنایع غدایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
10.22034/FSCT.20.144.63
چکیده
هدف از مطالعه حاضر بررسی تولید سس مایونز حاوی اولئوژل تهیه شده بر پایه روغن کنجد و ارگانوژلاتورهای اتیل سلولز و موم کارنوبا و ارزیابی خصوصیات فیزیکوشیمیایی و ارگانولیپتیکی آن بود. در این پژوهش، ابتدا بهینه سازی تولید اولئوژل، بر اساس میزان سفتی و میزان مهاجرت روغن، صورت پذیرفت و تیمار حاوی 41/7 گرم از موم کارنوبا و 41/4 گرم اتیل سلولز بعنوان تیمار بهینه انتخاب گردید. سپس 5 نوع نمونه سس مایونز تهیه و آزمون­های فیزیکوشیمیایی و حسی در روزهای 1 ، 30 و 60، روی آن­ها انجام شد. در طی دوره نگهداری، میزان اولئوژل جایگزین شده دارای یک رابطه عکس با اندیس پراکسید، تیوباربیتوریک اسید و میزان روغن آزاد شده و یک رابطه مستقیم با پایداری امولسیون نمونه­ها بود. همچنین نتایج نشان داد که زمان نگهداری، تاثیر معنی داری روی خصوصیات رنگی نمونه­ها ندارد؛ اما با افزایش میزان اولئوژل، مولفه *L نمونه­ها کمتر اما مولفه *a و *b نمونه­ها بیشتر می­گردد. در ارزیابی ارگانولیپتیکی، در انتهای دوره نگهداری همه تیمارها در محدوده مطلوب و متوسط قرار داشتند .بنابراین می­توان با استفاده از اولئوژل بر پایه روغن کنجد و ارگانوژلاتورهای اتیل سلولز و موم کارنوبا، سس مایونزی با خواص فیزیکوشیمیایی و حسی مطلوب تهیه کرد.
کلیدواژه‌ها
اولئوژل
اتیل سلولز
سس مایونز
روغن کنجد
موم کارنوبا

موضوعات

عنوان مقاله English

Optimization of oleogel production formulation based on sesame oil and its effect on physicochemical and quality properties of mayonnaise

نویسندگان English

shaghayegh safipour 1
Maryam Gharachorloo 2
Shima Yousefi 3
1 Bachler of food industry Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
2 Associate Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
3 Assistant Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
چکیده English

The purpose of this study was to investigate the production of mayonnaise containing oleogel prepared based on sesame oil and organogelators of ethyl cellulose and carnauba wax and to evaluate its physicochemical and organoleptic properties. In this research, the optimization of oleogel production was done based on the hardness and oil migration rate, and the treatment containing 7.41 grams of carnauba wax and 4.41 grams of ethyl cellulose was selected as the optimal treatment. Then 5 types of mayonnaise samples were prepared and physicochemical and sensory tests were performed on them on days 1, 30 and 60. During the storage period, the amount of replaced oleogel had an inverse relationship with peroxide index, thiobarbituric acid and the amount of released oil and a direct relationship with the emulsion stability of the samples. Also, the results showed that the storage time has no significant effect on the color characteristics of the samples; But with increasing amount of oleogel, the *L component of the samples decreases, but the *a and *b components of the samples increase. In the organoleptic evaluation, at the end of the shelf life, all the treatments were in the optimal and moderate range.Therefore, the results showed that mayonnaise with desirable physicochemical and sensory properties can be prepared using oleogels based on sesame oil and organogels of ethylcellulose and carnoba wax.


کلیدواژه‌ها English

carnoba wax
Ethyl cellulose
Mayonnaise
Oleogel
Sesame oil
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