نوع مقاله : مقاله کامل پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران

2 گروه نانوفناوری مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران

چکیده

امروزه صنعت تولید غذا در جستجوی روش‌های نوین برای کاهش سطح اسیدهای چرب اشباع و ترانس مواد غذایی فراوری‌شده و تولید جایگزین مناسب چربی برای محصولات پرچرب است که ضمن تأمین تمام یا برخی از خواص کاربردی چربی‌ها فواید سلامتی‌بخش نیز داشته باشد. در این تحقیق از روغن‌کنجد در ماتریس‌های ژل‌مانند جهت تولید عامل‌های روغنی حجم‌دهنده بر پایۀ اینولین در سه سطح (0/5 تا 1/5 درصد)، صمغ فارسی (1 تا 2/5 درصد) و آلژینات نیز در سه سطح (0/5 تا 1 درصد) به‌عنوان راهکار جدیدی برای بهبود محتوای چربی محصولات غذایی عمل‌گرا استفاده شد. درصد مهاجرت روغن، پایداری حرارتی، پارامترهای رنگ از قبیل *L*،a و *b و همچنین ویژگی‌های رئولوژیکی از قبیل سختی، چسبندگی، قوام و نیروی چسبندگی ماتریس‌های حجیم روغنی تولید‌شده بررسی گردید. سیستم ساختاریافتۀ دوفازی به روش سطح پاسخ با پاسخ‌های سه متغیر در بیشترین پایداری حرارتی، کمترین درصد مهاجرت روغن، بهترین رنگ و ویژگی‌های بافتی مطلوب بهینه‌سازی شد و مقادیر بهینه در غلظت‌های درصدی (1/32) از صمغ فارسی، (1/5) اینولین و (0/96) آلژینات سدیم به‌دست‌آمد. در بررسی مدل رگرسیونی، سختی، قوام، روشنایی و زردی رنگ با ضریب تبیین بالای 85 درصد برازش خوبی از مدل نسبت به داده‌های آزمایشی نشان دادند.
 

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موضوعات

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