بررسی خصوصیات فیزیکی نشاسته استخراجی پیاز زعفران و استفاده آن در فرمولاسیون دسر لبنی

نویسندگان
ساناز ندافی مقدم 1
حجت کاراژیان 2
زهره عبدی مقدم 3
1 دانش آموخته کارشناسی ارشد بهداشت و ایمنی موادغذایی، دانشگاه علوم پزشکی گناباد
2 دکتری علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد تربت حیدریه
3 دکتری علوم و صنایع غذایی، گروه تغذیه، علوم غذایی، دانشکده پزشکی، دانشگاه علوم پزشکی گناباد، گناباد، ایران
10.22034/FSCT.22.163.151
چکیده
نشاسته مهمترین منبع انرژی ذخیره ای در گیاهان که به وفور در دانه غلات و گیاهان غده ای یافت می شود، به دلیل بهبود ویژگی های بافتی و خواص رئولوژیکی، میتوان از آن برای تعدیل قوام فراورده های غذایی لبنی، استفاده کرد. بنه زعفران مقدار نشاسته قابل توجهی دارد و سالانه مقادیر زیادی بنه زعفران در کشور تولید می شود. هدف از این پژوهش، تهیه دسر لبنی با درصد های مختلف نشاسته پیاز زعفران و بررسی خصوصیات فیزیکی و رئولوژیکی و نیز امکان پذیری استفاده از نشاسته پیاز زعفران در فرمولاسیون دسر لبنی است. ابتدا نشاسته پیاز زعفران استخراج شد و آزمون های شفافیت خمیر، حداقل غلظت ژل دهی، قدرت تورم، حلالیت، جذب آب و تعیین رفتار جریان نمونه ‌ها انجام گرفت. 5 نمونه دسر لبنی با 0 (شاهد)، 5 ، 10 ، 15 و 20 درصد نشاسته پیاز زعفران جایگزین با نشاسته ذرت تهیه شد و آب اندازی، رنگ و ارزیابی حسی دسرها مورد بررسی قرار گرفت. برازش مدل ها نشان داد که از بین مدل های موجود تنها مدل قانون توان بخوبی بیانگر رفتار جریان نمونه ها می باشد. ویسکوزیته ظاهری نیز با افزایش سرعت برشی، کاهش یافت. نتایج بافت سنجی نشان داد چسبندگی و نیروی چسبندگی و خاصیت صمغی بودن و سختی دسر با افزایش غلظت جایگزینی نشاسته کاهش و پیوستگی نمونه ها تغییر معنی داری نداشته است و اﻓﺰاﻳﺶ نشاسته پیاز زعفران ﻣﻨﺠﺮ ﺑﻪ نرمی ﺑﺎﻓﺖ ﺷﺪ. با افزایش درصد نشاسته پیاز زعفران، آب اندازی و روشنایی (L*) نیز کاهش یافت و آنالیز حسی برای هیچ کدام از تیمار ها معنی دار نبود (05/ 0p>). با توجه به یافته های مطالعه حاضر، سوسپانسیون نشاسته پیاز زعفران جزو سیالات غیرنیوتنی سودوپلاستیک است و نمونه نشاسته پیاز زعفران برای بکارگیری در فرمولاسیون هایی که بافت لزجی کمتر یا احساس دهانی مطلوب تر مورد نیاز است، بسیار مناسب است.
کلیدواژه‌ها
نشاسته ذرت
پیاز زعفران
خصوصیات رئولوژیکی
دسر لبنی
بافت سنجی

موضوعات

عنوان مقاله English

Physical properties of starch from saffron onion and using it in a dairy dessert formulation

نویسندگان English

sanaz nadafimoghadam 1
Hojjat karazhiyan 2
زهره Abdimoghadam 3
1 BSc of Food safety & hygiene, department of nutrition and food sciences, medical school, medical university of Gonabad, Gonabad, Iran
2 PhD of food science. Islamic Azad University Torbat Heydariyeh Branch
3 PhD of food quality control, department of nutrition and food sciences, medical school. medical university of Gonabad, Gonabad, Iran
چکیده English

Starch is the most important source of stored energy in plants, which is abundantly found in cereal grains and tuberous plants. Due to the improvement of textural characteristics and rheological properties, it can be used to adjust the consistency of dairy food products. Saffron onions have a significant amount of starch and large quantities of saffron seeds are produced in the country every year. The purpose of this research is to prepare a dairy dessert with different percentages of saffron onion starch and to investigate the physical and rheological properties as well as the possibility of using saffron onion starch in dairy dessert formulation. First, the saffron onion starch extracted. The tests of paste transparency, minimum gelling concentration, swelling power, solubility, and water absorption and determining the flow behavior of the samples were done. 5 dairy dessert samples were prepared with 0 (control), 5, 10, 15 and 20% of saffron onion starch replaced with corn starch and wateriness, color and sensory evaluation of the desserts were investigated. The fitting showed that among the existing models, only the power law model expresses the flow behavior of the samples well. Apparent viscosity also decreased with increasing shear rate. The texture evaluation results of the desserts also showed that the stickiness, stickiness, gummy property, and hardness of the dessert decreased with the increase in the concentration of starch replacement, and the consistency of the samples did not change significantly, and the increase in saffron onion starch resulted in a soft texture. With the increase in the percentage of saffron onion starch, watering and brightness (L*) also decreased. Sensory analysis did not show any significant difference. According to the findings, saffron onion starch suspension is one of pseudoplastic non-Newtonian fluids, and it is very suitable for use in formulations that require less viscous texture.

کلیدواژه‌ها English

Corn starch
saffron onion
Rheological properties
Dairy dessert
texture analyzing
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