Volume 22, Issue 163 (2025)
FSCT 2025, 22(163): 151-172 |
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nadafimoghadam S, karazhiyan H, Abdimoghadam ز. Physical properties of starch from saffron onion and using it in a dairy dessert formulation. FSCT 2025; 22 (163) :151-172
URL: http://fsct.modares.ac.ir/article-7-77105-en.html
URL: http://fsct.modares.ac.ir/article-7-77105-en.html
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 ,z.abdimoghadam1@gmail.com
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 ,
Abstract: (80 Views)
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.
Article Type: Original Research |
Subject:
Food Rheology
Received: 2024/09/19 | Accepted: 2025/01/27 | Published: 2025/08/23
Received: 2024/09/19 | Accepted: 2025/01/27 | Published: 2025/08/23
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