مقایسه اثر افزودن نشاسته اصلاح شده سیب‌زمینی و ذرت بر خصوصیات بافتی، رئولوژیکی و حسی سس مایونز کم‌چرب

نویسندگان
شادی قادری 1
علیرضا رحمن 2
1 گروه علوم و مهندسی صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران
2 گروه علوم و صنایع غذایی ، واحد شهرقدس ، دانشگاه آزاد اسلامی، تهران، ایران
10.22034/FSCT.22.160.91
چکیده
به دلیل تأثیر نامطلوب چربی بر سلامت مصرف‌کنندگان و ارتباط آن با بیماری‌های قلبی-عروقی، چاقی و غیره، امروزه تلاش‌های بسیاری برای تولید محصولات غذایی کم‌چرب در حال انجام است. هدف از این مطالعه ارزیابی تولید سس مایونز کم چرب (20، 25 و 30 درصد روغن) به وسیله نشاسته‌‌های اصلاح شده سیب‌زمینی و ذرت با سطوح 5/2، 3 و 5/3 درصد و تأثیر نسبی آن‌ها بر ویسکوزیته، pH، اسیدیته، پایداری و خصوصیات فیزیکی به مدت 6 ماه نگهداری و همچنین خصوصیات حسی بود. نتایج نشان داد که بکارگیری هر دو نشاسته و افزایش سطح چربی به‌طور معنی‌داری مقادیر pH، ویسکوزیته، پایداری امولسیون، سفتی بافت و چسبندگی مایونزها را افزایش داد، ولی موجب کاهش اسیدیته نمونه‌ها گردید. طی دوره انبارمانی در دمای یخچال، کاهش در میزان ویسکوزیته، pH، سفتی و چسبندگی بافت و افزایش در اسیدیته و خامه‌ای شدن تیمارهای سس مایونز مشاهده گردید (05/0>p). نتایج ارزیابی حسی نشان داد که افزایش سطح نشاسته‌ها و چربی به‌طور معنی‌داری منجر به افزایش امتیاز پارامترهای حسی شد (05/0>p). بالاترین پذیرش حسی مربوط به مایونز کم‌چرب با 30 درصد چربی و حاوی 5/3 درصد نشاسته اصلاح شده سیب‌زمینی بود. نتایج این مطالعه نشان داد که تیمارهای کم‌چرب با نشاسته اصلاح شده سیب‌زمینی دارای خصوصیات کیفی بهتری در مقایسه با نمونه‌های حاوی نشاسته ذرت بودند. به‌طور کلی می‌توان نتیجه گرفت که استفاده از 30 درصد چربی و 5/3 درصد نشاسته اصلاح شده سیب زمینی به عنوان جایگزین چربی منجر به خصوصیات فیزیکوشیمیایی و حسی مطلوب در سس مایونز می‌شوند.
کلیدواژه‌ها
کم چرب
سس مایونز
نشاسته اصلاح شده
ویسکوزیته
پایدار کننده

موضوعات

عنوان مقاله English

A Comparative Analysis of the Impact of Incorporating Modified Potato and Corn Starch on the Textural, Rheological, and Sensory Attributes of Low-Fat Mayonnaise

نویسندگان English

Shadi Ghaderi 1
Alireza Rahman 2
1 Department of Food Science and Technology, Shahr-e-Qods Brach, Islamic Azad University, Tehran, Iran
2 Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
چکیده English

In response to the detrimental effects of dietary fat on consumer health, particularly its association with cardiovascular diseases, obesity, and various other health-related issues, there has been a concerted effort in contemporary food production to develop low-fat food products. The objective of study is evaluate the production of low-fat mayonnaise with oil content levels of 20%, 25%, and 30%. This investigation employs modified potato and corn starches at concentrations of 2. 5%, 3%, and 3. 5% The aims to systematically assess the relative impact of these formulations on parameters, including viscosity, pH, acidity, stability, and physical properties, throughout storage period of six months. Additionally, sensory properties will be evaluated to provide a comprehensive analysis of the product's quality and consumer acceptability. The findings indicated that the incorporation of both starches and elevated fat levels resulted in significant increases in pH values, viscosity, emulsion stability, tissue stiffness, the adhesion properties of mayonnaise, concurrently leading to a reduction in the acidity of the samples. During the storage period at refrigeration temperatures, a significant reduction in viscosity, pH, firmness, and tissue adhesion was observed in the mayonnaise samples, accompanied by an increase in acidity and creaminess (p<0. 05) The findings from the sensory evaluation demonstrated that elevated levels of starches and fats significantly improved the scores of sensory parameters (p < 0. 05) The sensory evaluation revealed that the formulation of low-fat mayonnaise, which comprised 30% fat and 3. 5% modified potato starch, exhibited the highest level of sensory acceptance among the tested samples. The present study demonstrated that low-fat treatments utilizing modified potato starch exhibited superior quality characteristics in comparison to samples incorporating corn starch. In conclusion, the incorporation of 30% fat and 3. 5% modified potato starch as a fat substitute yields beneficial physicochemical and sensory properties in mayonnaise.

کلیدواژه‌ها English

Low Fat
Mayonnaise Sauce
Modified Starch
Viscosity
stabilizer
Abarchai, Z., Rahman, A., & Fahimdanesh, M. (2022). Investigation of synergistic effect of sumac extract and phosphatidyl ethanolamine on the chemical properties of mayonnaise. Iranian Food Science and Technology Research Journal, 18(2), 218–234. https://doi.org/10.22067/ifstrj.2020.40122.0
Agyei-Amponsah, J., Macakova, L., DeKock, H. L., & Emmambux, M. N. (2021). Effect of Substituting Sunflower Oil with Starch-Based Fat Replacers on Sensory Profile, Tribology, and Rheology of Reduced-Fat Mayonnaise-Type Emulsions. Starch/Staerke, 73(3–4). https://doi.org/10.1002/star.202000092
Amiri, E., Aminzare, M., Azar, H. H., & Mehrasbi, M. R. (2019). Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties. Meat Science, 153. https://doi.org/10.1016/j.meatsci.2019.03.004
Beigi, F. G., Rahman, A., & Hosseinmardi, F. (2022a). Using pistachio peel powder and melon seed flour to enrich the Functional-low-fat mayonnaise sauce and evaluation its rheological properties. Iranian Food Science and Technology Research Journal, 18(4). https://doi.org/10.22067/ifstrj.2021.68966.1022
Beigi, F. G., Rahman, A., & Hosseinmardi, F. (2022b). Using pistachio peel powder and melon seed flour to enrich the Functional-low-fat mayonnaise sauce and evaluation its rheological properties. Iranian Food Science and Technology Research Journal, 18(4), 498–513. https://doi.org/10.22067/ifstrj.2021.68966.1022
BeMiller, J. N. (2018). Corn starch modification. Corn: Chemistry and Technology, 3rd Edition, 537–549. https://doi.org/10.1016/B978-0-12-811971-6.00019-X
Blok, A. E., Bolhuis, D. P., Arnaudov, L. N., Velikov, K. P., & Stieger, M. (2023). Influence of thickeners (microfibrillated cellulose, starch, xanthan gum) on rheological, tribological and sensory properties of low-fat mayonnaises. Food Hydrocolloids, 136. https://doi.org/10.1016/j.foodhyd.2022.108242
Cao, M., & Gao, Q. (2020). Internal structure of high degree substitution acetylated potato starch by chemical surface gelatinization. International Journal of Biological Macromolecules, 145, 133–140. https://doi.org/10.1016/j.ijbiomac.2019.12.102
Cavella, S., Di Monaco, R., Torrieri, E., & Masi, P. (2009). Structure of a new functional walnut oil-enriched mayonnaise. Chemical Engineering Transactions, 17, 879–884. https://doi.org/10.3303/CET0917147
Farzad Kazemipour, A. R. F. H. (2024). Effects of Physalis angulate fruit powder and tragacanth gum as an egg replacer to produce dietic mayonnaise sauce. Food Engineering Research, 22(2), 21–44. https://doi.org/10.22092/FOODER.2024.362585.1368
Ghazaei, S., Mizani, M., Piravi-Vanak, Z., & Alimi, M. (2015). Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch. Food Science and Technology (Brazil), 35(1), 150–156. https://doi.org/10.1590/1678-457X.6555
Hakimian, F., Emamifar, A., & Karami, M. (2022). Evaluation of microbial and physicochemical properties of mayonnaise containing zinc oxide nanoparticles. Lwt, 163. https://doi.org/10.1016/j.lwt.2022.113517
Hosseini, E., Faizizadeh, D., Alimi, M., & Rahman, A. (2013). Examination of Nisin effect on time reduction for sterilization of red bean conserve in tomato Sauce. World Applied Sciences Journal, 28(12), 1904–1912. https://doi.org/10.5829/idosi.wasj.2013.28.12.2185
Karas, R., Skvarča, M., & Žlender, B. (2002). Sensory quality of standard and light mayonnaise during storage. Food Technology and Biotechnology, 40(2), 119–127.
Khankeshizadeh, S. S., Rahman, A., Naderi, F., Khorshidian, N., & Mohammadi, M. (2024). Ziziphora tenuior L. Essential Oil as a Bio‐Based Antimicrobial and Plant‐Based Preservative for Increasing the Shelf Life of Mayonnaise . Journal of Food Quality, 2024(1). https://doi.org/10.1155/2024/6774892
Kim, H. W., Choi, Y. S., Choi, J. H., Kim, H. Y., Hwang, K. E., Song, D. H., Lee, S. Y., Lee, M. A., & Kim, C. J. (2013). Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage. Meat Science, 95(3), 641–646. https://doi.org/10.1016/j.meatsci.2013.06.006
Li, C., Dhital, S., Gilbert, R. G., & Gidley, M. J. (2020). High-amylose wheat starch: Structural basis for water absorption and pasting properties. Carbohydrate Polymers, 245. https://doi.org/10.1016/j.carbpol.2020.116557
Liu, C., Yan, H., Liu, S., & Chang, X. (2022). Influence of Phosphorylation and Acetylation on Structural, Physicochemical and Functional Properties of Chestnut Starch. Polymers, 14(1). https://doi.org/10.3390/polym14010172
Machado, C. M., Benelli, P., & Tessaro, I. C. (2020). Effect of acetylated starch on the development of peanut skin-cassava starch foams. International Journal of Biological Macromolecules, 165, 1706–1716. https://doi.org/10.1016/j.ijbiomac.2020.10.048
Malone, M. E., Appelqvist, I. A. M., & Norton, I. T. (2003). Oral behaviour of food hydrocolloids and emulsions . Part 2 . Taste and aroma release. Food Hydrocolloids, 17, 775–784. https://doi.org/10.1016/S0268-005X(03)00098-5
Marta, H., Cahyana, Y., Bintang, S., Soeherman, G. P., & Djali, M. (2022). Physicochemical and pasting properties of corn starch as affected by hydrothermal modification by various methods. International Journal of Food Properties, 25(1), 792–812. https://doi.org/10.1080/10942912.2022.2064490
Meyer, R. S., Grant, M. A., Luedecke, L. O., & Leung, H. K. (1989). Effects of pH and Water Activity on Microbiological Stability of Salad Dressing. Journal of Food Protection, 52(7), 477–479. https://doi.org/10.4315/0362-028x-52.7.477
Mun, S., Kim, Y. L., Kang, C. G., Park, K. H., Shim, J. Y., & Kim, Y. R. (2009). Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum. International Journal of Biological Macromolecules, 44(5), 400–407. https://doi.org/10.1016/j.ijbiomac.2009.02.008
Nikzade, V., Tehrani, M. M., & Saadatmand-Tarzjan, M. (2012). Optimization of low-cholesterol-low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach. Food Hydrocolloids, 28(2), 344–352. https://doi.org/10.1016/j.foodhyd.2011.12.023
Paramitasari, D., Suparman, Pudjianto, K., Putra, O. N., Pramana, Y. S., & Musa. (2024). The effect of indigenous starch as fat and caloric reducer in mayonnaise formulation: Properties and emulsion stability. IOP Conference Series: Earth and Environmental Science, 1377(1). https://doi.org/10.1088/1755-1315/1377/1/012056
Park, J. J., Olawuyi, I. F., & Lee, W. Y. (2020). Characteristics of low-fat mayonnaise using different modified arrowroot starches as fat replacer. International Journal of Biological Macromolecules, 153, 215–223. https://doi.org/10.1016/j.ijbiomac.2020.02.331
Pishan, M., Askari, G., Jamshidian, M., & Emam Jomeh, Z. (2019). Investigating the rheological and physicochemical characteristics of low fat-free cholesterol mayonnaise using sodium octenyl succinate starch and Persian gum. Iranian Journal of Biosystems Engineering, 50(1), 191–201.
Rahmati, N. F., Mazaheri Tehrani, M., Daneshvar, K., & Koocheki, A. (2015). Influence of Selected Gums and Pregelatinized Corn Starch on Reduced Fat Mayonnaise: Modeling of Properties by Central Composite Design. Food Biophysics, 10(1), 39–50. https://doi.org/10.1007/s11483-014-9356-1
Rojas-Martin, L., Quintana, S. E., & García-Zapateiro, L. A. (2023). Physicochemical, Rheological, and Microstructural Properties of Low-Fat Mayonnaise Manufactured with Hydrocolloids from Dioscorea rotundata as a Fat Substitute. Processes, 11(2). https://doi.org/10.3390/pr11020492
Sindhu, R., Devi, A., & Khatkar, B. S. (2021). Morphology, structure and functionality of acetylated, oxidized and heat moisture treated amaranth starches. Food Hydrocolloids, 118. https://doi.org/10.1016/j.foodhyd.2021.106800
Wang, W., Hu, C., Sun, H., Zhao, J., Xu, C., Ma, Y., Ma, J., Jiang, L., & Hou, J. (2022). Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures. Foods, 11(15). https://doi.org/10.3390/foods11152201
Werlang, S., Bonfante, C., Oro, T., Biduski, B., Bertolin, T. E., & Gutkoski, L. C. (2021). Native and annealed oat starches as a fat replacer in mayonnaise. Journal of Food Processing and Preservation, 45(3). https://doi.org/10.1111/jfpp.15211
Worrasinchai, S., Suphantharika, M., Pinjai, S., & Jamnong, P. (2006). β-Glucan prepared from spent brewer’s yeast as a fat replacer in mayonnaise. Food Hydrocolloids, 20(1), 68–78. https://doi.org/10.1016/j.foodhyd.2005.03.005
Zhang, D., Ivane, N. M. A., Haruna, S. A., Zekrumah, M., Elysé, F. K. R., Tahir, H. E., Wang, G., Wang, C., & Zou, X. (2022). Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobials. In Meat Science (Vol. 191). https://doi.org/10.1016/j.meatsci.2022.108842