کاربرد ارگانوژل حاوی روغن هسته انگور و کارنوبا در تولید مافین

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 دانشجوی کارشناسی‌ارشد، گروه علوم و مهندسی صنایع غذایی، واحد شهرقدس، دانشگاه آزاد اسلامی، تهران، ایران

2 دانشیار گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران

3 استادیار گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران

چکیده

سابقه و هدف: چربی‌های جامد نقش اساسی در بهبود سفتی، ویسسکوزیته، قابلیت پخش پذیری، پلاستیسیته و طعم محصولات غذایی دارند و به همین دلیل یکی از ترکیبات مهم و ضروری در صنایع غذایی می‌باشند. با این وجود بیشتر چربی‌های جامد حاوی اسیدهای چرب اشباع و ترانس هستند که می‌توانند تاثیر نامطلوبی روی سلامتی انسان داشته باشند. اولئوژل‌ها چربی‌های ساختار یافته‌ای هستند که در آن روغن‌ در ساختارهای سه‌بعدی به دام می‌افتد. تولید چنین ساختارهایی می‌تواند محتوی چربی‌های جامد در محصولات غذایی را کاهش دهد. بنابراین اولئوژل‌ها به عنوان ساختارهای نوین جهت جایگزین جزئی چربی‌های جامد و شورتنینگ‌ها مورد مطالعه قرار گرفته‌اند. از این‌رو هدف از این پژوهش تولید مافین‌های کم چرب با استفاده از اولئوژل‌های برپایه موم کارنوبا و روغن هسته انگور به عنوان جایگزین روغن در فرمولاسیون مافین بود.
مواد و روش‌ها: روغن موجود در فرمولاسیون مافین با اولئوژل‌های برپایه موم کارنوبا و روغن هسته انگور در سطوح مختلف (صفر تا 100 درصد) جایگزین شد و با نمونه شاهد از لحاظ ویسکوزیته، محتوی رطوبت، حجم مخصوص، خصوصیات رنگی (L*، a و b)، خصوصیات میکروبی و خصوصیات حسی مقایسه گردید.
یافته‌ها: خصوصیات رئولوژیکی نمونه‌های مختلف خمیر نشان داد که همه نمونه‌ها دارای رفتار رقیق شونده با برش بودند. با افزایش درصد بکارگیری اولئوژل ویسکوزیته ظاهری همه نمونه‌ها و اندیس قوام آن‌ها کاهش یافت. محتوی رطوبت نمونه‌های مافین حاوی اولئوژل بیشتر از نمونه شاهد بود. با افزایش درصد بکارگیری اولئوژل تا سطح 50 درصد، حجم مخصوص کیک‌ها افزایش یافت. با این وجود افزایش بیشتر اولئوژل از 50 تا 100 درصد به طور معنی‌داری (05/0>p) منجر به کاهش حجم مخصوص آن‌ها شد. تغییرات شاخص‌های رنگی (L*، a و b) نشان داد که با بکارگیری اولئوژل تا سطح 50 درصد تاثیر معنی‌داری (05/0>p) روی شاخص L* نداشت اما به طور معنی‌داری (05/0>p) شاخص‌های a و b را افزایش داد. افزایش زمان نگهداری به طور معنی‌داری (05/0>p) شاخص L* را کاهش و شاخص‌های a و b را افزایش داد. همچنین افزایش مدت زمان نگهداری منجر به افزایش تعداد کپک‌ها و مخمرها در نمونه‌های مافین شد و با افزایش سطح بکارگیری اولئوژل تعداد کپک‌ها و مخمرها افزایش یافت. ارزیابی خصوصیات حسی نمونه‌های مافین نشان داد که نمونه‌های حاوی اولئوژل از 10 تا 50 درصد از لحاظ خصوصیات حسی تفاوت معنی‌داری با نمونه شاهد نداشتند (05/0<p) ولی با افزایش درصد بکارگیری اولئوژل از 50 درصد به بالا منجر به کاهش معنی‌دار (05/0>p) تمامی خصوصیات حسی نمونه‌های مافین در مقایسه با نمونه شاهد و سایر تیمارها شد.
نتیجه‌گیری: به طور کلی می‌توان نمونه‌ای که حاوی 50 درصد اولئوژل برپایه موم کارنوبا و روغن هسته انگور بجای روغن می‌باشد را به عنوان نمونه برتر انتخاب نمود.

کلیدواژه‌ها

عنوان مقاله [English]

Application of organogels containing grape seed oil and carnoba in muffin production

نویسندگان [English]

  • Fatemeh Hanifi-Vahed 1
  • Mania Salehifar 2
  • Alireza Rahman 3
1 Master's student, Department of Food Science and Technology, Shahr-e-Quds Branch, Islamic Azad University, Tehran, Iran
2 Associate Professor, Department of Food Science and Technology, Shahr-e-Quds Branch, Islamic Azad University, Tehran, Iran
3 Assistant Professor, Department of Food Science and Technology, Shahr-e-Quds Branch, Islamic Azad University, Tehran, Iran
چکیده [English]

Background and objectives: Solid fats play an essential role in improving the hardness, viscosity, spreadability, plasticity, and taste of food products and, so they are one of the most important and critical compounds in the food industry. However, most solid fats contain saturated and trans fatty acids that can have adverse effects on human health. Oleogels are structured fats in which oils are trapped in three-dimensional structures. The production of such structures can reduce the content of solid fats in food products. Therefore, oleogels have been studied as novel structures for the partial replacement of solid fats and shortening. Hence, the aim of this study was to produce low fat muffins using oleogels using carnoba wax and grape seed oil as an oil substitute in muffin formulations. Materials and methods: The oil in the muffins formulation was replaced with various levels (0 and 100%) and compared with the control sample in terms of viscosity, moisture content, specific volume, color properties (L *, a and b), microbial properties and sensory properties were compared..
Results: The rheological properties of different dough samples showed that all samples had shear-thinning behavior and the rheological behavior was well described by the power law model. With increasing the percentage of oleogel application, the apparent viscosity of all samples and their consistency index decreased. Moisture content of muffin cake samples containing oleogel were higher than the control sample. With increasing the percentage of using oleogels to the level of 50%, the specific volume of cakes increased. However, further increase of oleogels from 50 to 100% significantly (p<0.05) led to a decrease in specific volume. Changes in color indices (L*, a, and b) showed that using oleogel up to 50% level had no significant effect (p>0.05) on L* index but significantly (p<0.05) increased the a and b indices. Increasing the storage time significantly (p<0.05) decreased the L* index and increased the a and b indices. Also, increasing the storage time led to an increase in the mold and yeast count in the muffin samples and by increasing the level of oleogel application, the number of molds and yeasts increased. Evaluation of sensory properties of muffin samples showed that samples containing oleogel from 10 to 50% in terms of sensory properties were not significantly different from the control sample (p<0.05) but by increasing the percentage of oleogel application from 50% and above, it led to a significant decrease in all sensory properties of muffin samples compared to the control sample and other treatments.
Conclusion: Therefore, in general, a sample containing 50% oleogel based on carnoba wax and grape seed oil instead of oil can be selected as the superior sample.

کلیدواژه‌ها [English]

  • Muffin
  • Oleogel
  • Grape seed oil
  • Carnuba wax

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نشریه فرآوری و نگهداری مواد غذایی
دوره 14، شماره 3
مهر 1401
صفحه 79-101

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