بررسی تأثیر صمغ زانتان و آرد دانه چیا بر پایداری فیزیکی و خواص بافتی و رئولوژیکی پخشینه لبنی حاوی پودر سمنو

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

2 هیئت علمی / دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

چکیده

چکیده
سابقه و هدف: پخشینه‌های لبنی فرآورده‌های غذایی جامد و مالش پذیری هستند که صرفا از شیر یا فرآورده‌های آن تهیه می‌شوند و حاوی 10% تا 80% چربی شیر می‌باشند. سمنو نوعی دسر سنتی ایرانی است که از پختن مخلوط آرد گندم و عصاره مالت سبز تهیه می‌شود. هدف از پژوهش حاضر بررسی اثر افزودن صمغ‌ زانتان (0، 0.5 و 1 درصد) و آرد دانه چیا (0، 0.5 و 1 درصد) بر پایداری و برخی ویژگی‌های بافتی و رئولوژیکی پخشینه لبنی حاوی پودر سمنو بود.
مواد و روش: در پژوهش حاضر آزمون رئولوژیکی روبش فرکانس به وسیله دستگاه رئومتر انجام شد. طی این آزمون ابتدا محدوده ویسکوالاستیک خطی تعیین و سپس در دامنه فرکانس 0.1 تا 100 هرتز، دمای 10 درجه سانتی‌گراد و کرنش ثابت 1 درصد خواص رئولوژیکی پخشینه شامل مدول ذخیره (′G)، مدول افت (′′G) و تانژانت افت (′G /′′G) اندازه‌گیری شدند. پایداری امولسیون با استفاده از روش سانتریفیوژ و بر مبنای میزان جدایش روغن اندازه‌گیری گردید. ارزیابی بافت با آزمون‌های اکستروژن پسرو و مالش‌پذیری به وسیله دستگاه آنالیز بافت جهت تعیین پارامتر‌های سفتی، چسبندگی، پیوستگی و مالش‌پذیری انجام شد.
یافته‌ها: نتایج نشان داد که اثر افزودن صمغ زانتان و آرد دانه چیا بر افزایش چسبندگی، پیوستگی، سفتی و کاهش مالش‌پذیری پخشینه تولیدی معنادار بود (p<0.05). افزایش غلظت زانتان و آرد دانه چیا از صفر به یک درصد موجب افزایش چسبندگی و سفتی و نیز کاهش مالش‌پذیری پخشینه تولیدی در مقایسه با نمونه شاهد گردید. تیمار حاوی یک درصد زانتان و یک درصد آرد دانه چیا به ترتیب دارای بیش‌ترین میزان سفتی و کم‌ترین مالش‌پذیری بودند. پخشینه‌های حاوی زانتان پیوستگی بیشتری نسبت به پخشینه‌های حاوی آرد دانه‌ چیا داشتند، بنابراین بیش‌ترین و کم‌ترین پیوستگی به ترتیب در تیمار حاوی 1درصد زانتان و فاقد آرد دانه چیا (67.53 نیوتون/ثانیه) و تیمار تهیه شده از 1درصد آرد دانه چیا و فاقد زانتان (37.36 نیوتون/ثانیه) مشاهده شد. کمترین و بیشترین میزان چسبندگی به ترتیب تیمار حاوی 0.5% زانتان با امتیاز 0.22±0.05- نیوتون و تیمار حاوی1% زانتان و0.5% آرد دانه چیا با امتیاز 0.39±0.31- نیوتون اختصاص داشت. پخشینه‌های حاوی زانتان و آرد دانه چیا پایداری بیشتری در مقایسه با نمونه شاهد داشتند، به طوری که نمونه شاهد دارای بیشترین میزان جدایش روغن و کمترین پایداری فیزیکی بود (0.476 گرم). در آزمون روبش فرکانس، کرنش 1درصد به عنوان بهترین کرنش متناظر با محدوده ویسکوالاستیک خطی تعیین گردید. با افزایش همزمان غلظت صمغ زانتان و آرد دانه چیا میزان ′G، ′′G و ′G /′′G کاهش یافت. حضور آرد دانه چیا در فرمولاسیون پخشینه برخلاف صمغ زانتان منجر به افزایش مقدار ′G و ′′G گردید. حداکثر مقدار ′G و ′′G، در نتیجه بالاترین خاصیت الاستیک، انسجام و سفتی متعلق به تیمار حاوی 0.5% زانتان بود و تیمار حاوی 1% زانتان و 0.5% چیا کمترین میزان ′G و ′′G را به خود اختصاص داد.
نتیجه گیری: کاربرد حداقل غلظت ‌زانتان (0.5 درصد) و آرد دانه چیا (0.5 درصد) سبب بهبود خواص بافتی پخشینه لبنی حاوی پودر سمنو گردید. همچنین افزایش غلظت آرد دانه چیا برخلاف زانتان موجب ضعیف شدن پیوند‌های داخلی و کاهش پیوستگی پخشینه تولیدی شد. حضور زانتان در مقایسه با آرد دانه چیا تأثیر بیشتری بر جلوگیری از جدایش فاز روغنی و افزایش پایداری پخشینه‌ لبنی حاوی پودر سمنو داشت. در تمامی محدوده‌های فرکانس مقدار مدول ذخیره بیشتر از مدول افت بود و پخشینه‌های تولیدی مانند یک جامد ویسکوالاستیک ژل مانند رفتار کردند.
واژه‌های کلیدی: پخشینه لبنی، پودر سمنو، زانتان، آرد دانه چیا، خصوصیات بافتی و رئولوژیکی.

کلیدواژه‌ها

عنوان مقاله [English]

Evaluation of the effect of xanthan gum and chia seed flour on the physical stability and textural and rheological properties of dairy spread containing samanou powder

نویسندگان [English]

  • Mahbubeh Kashiri 1
  • Saeedeh Norian Behfar 1
  • Yahya Maghsoudlou 1
  • Morteza Khomeiri 1
  • Hoda Shahiri Tabarestani 2
1 Faculty of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Department of Food Science, Faculty of Food Science, Gorgan University of Agricultural Science and Natural Resources
چکیده [English]

Abstract
Background and objectives: Dairy Spreads are solid and spreadable food products that merely made from milk or milk products that contain 10 to 80% milk fat. samanou is a traditional Iranian dessert that is prepared by cooking a mixture of wheat flour and green malt extract. The aim of this study was to assessment the effect of adding xanthan gum (0, 0.5 and 1%) and chia seed (0, 0.5 and 1%) on physical stability and textural and rheological properties dairy spread containing samanou powder.
Material and methods: In the present study, the frequency sweep rheological test was performed by a rheometer. During this test, first the linear viscoelastic range is determined and then in the frequency range of 0.1 to 100 Hz, temperature of 10 ° C and constant strain of 1%, the rheological properties of the spread including storage modulus (G′), loss modulus (G′′) and loss tangent (G′′ /G′) were measured. Emulsion stability was measured using a centrifuge based on oil separation (g). texture evaluation was performed by backward extrusion and spreadability tests with a texture analyzer to determine of firmness (N), cohesievness (N), consistency (Ns) and spreadability (N) parameters.
Results: The results showed that the effect of adding xanthan gum and chia seed flour on increasing the cohesievness, consistency, firmness and reducing the spreadability of the produced spread was significant (p<0.05). Increasing the concentration of xanthan and chia seed flour from zero to 1% increased the cohesiveness and firmness and also redused the spreadability of the produced spread compared to the control sample. The treatment containing 1% xanthan and 1% chia seed flour had the highest firmness and the least spreadability, respectively. spreads containing xanthan were more consistency than spreads containing chia seed flour, so the highest and lowest consistency were in the treatment containing 1% xanthan and without chia seed flour (67.53±12.66 N.s) and the treatment prepared from 1% Chia seeds flour without xanthan of (37.36±17.5 Ns), respectively. The lowest and highest cohesievness were in the treatment containing 0.5% xanthan (-0.05±0.22 N) and the treatment containing 1% xanthan and 0.5% chia seed flour with a score of -0.31±0.39 N respectively. Spreads containing xanthan gum and chia seed flour were more stable than the control sample, so that the control sample had the highest oil separation and the lowest physical stability (0.476±0.13 gr). In frequency sweep test, 1% strain was determined as the best strain corresponding to the linear viscoelastic range. by simultaneous increasing the concentration of xanthan and chia seed flour, the amount G′, G′′ and G′′ /G′ decreased. The presence of chia seed flour in the spread formulation, unlike xanthan gum, increased the amount of G′ and G′′. The maximum amount of G′ and G′′, as a result of the highest elasticity, , consistency and , firmness belonged to the treatment containing 0.5% xanthan and the treatment containing 1% xanthan and 0.5% chia had the lowest amount of G′ and G′′ Dedicated to himself.
Conclusion: application minimum concentrations of xanthan (0.5%) and chia seed flour (0.5%)
improved the textural properties of dairy spreads containing samanou powder. Increasing the concentration of chia seed flour, unlike xanthan, weakened the internal bonds and reduced the consistency of the product. The presence of xanthan compared to chia seed flour had a greater effect on preventing phase separation and increasing the stability of dairy spread containing of samanou powder. In all frequency ranges, the amount of storage modulus was greater than the drop modulus, and the spreads produced behaved like a gel viscoelastic solid.

Keywords: Dairy spread, Samanou powder, Xanthan, chia seed flour, textural and rheological properties.

کلیدواژه‌ها [English]

  • Keywords: Dairy spread
  • Samanou powder
  • Xanthan
  • chia seed flour
  • textural and rheological properties

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نشریه فرآوری و نگهداری مواد غذایی
دوره 14، شماره 1
فروردین 1401
صفحه 99-115

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