Research and Innovation in Food Science and Technology
Optimization of Oil Bulking Agents Based on Inulin, Persian Gum and Alginate by Response Surface Methodology
Document Type : Original Paper
Authors
1 Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
2 Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran
Abstract
Nowadays, the food industry is looking for new ways to reduce the levels of saturated and trans fatty acids in processed foods and to produce suitable fat substitutes for high-fat products that provide all or some of the functional properties of fats and have health benefits. In this study, sesame oil in gel matrices for the production of inulin-based oil bulking agents in three levels (0.5 to 1.5%), Persian gum (1 to 2.5%) And alginate was used at three levels (0.5 to 1%) as a new way to improve the fat content of pragmatic food products. Oil migration percentage, thermal stability, color parameters such as L*, a*, and b*, rheological properties such as hardness, adhesiveness, consistency, adhesion force of oil bulking agents produced were investigated. The two-phase structured system was optimized by the response surface method with three-variable responses in maximum thermal stability, lowest oil migration percentage, best color and desirable texture properties, and optimal values in percent concentrations (1.32) of Persian gum (1.5) inulin and (0.96) sodium alginate were obtained. In the study of regression model, hardness, consistency, brightness and yellow color with an explanation coefficient above 85% showed a good fit of the model compared to the experimental data.
Keywords
Main Subjects
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Volume 11, Issue 2
September 2022Pages 123-140
- Receive Date: 25 July 2021
- Revise Date: 31 October 2021
- Accept Date: 10 November 2021
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