پژوهش و نوآوری در علوم و صنایع غذایی
بررسی اثر کربوکسی‌متیل سلولز، صمغ دانۀ شاهی، کنسانترۀ پروتئین آب‌پنیر و مدت زمان هم‌زدن بر خواص فیزیکی، بافتی و رئولوژیکی خامۀ قنادی شیر شتر
نوع مقاله : مقاله کامل پژوهشی
نویسندگان
قطب علمی هیدروکلوئیدهای طبیعی بومی ایران، دانشگاه فردوسی مشهد، مشهد، ایران
چکیده
در این پژوهش، اثرات صمغ دانۀ شاهی (0-0/2 درصد)، کربوکسی‌متیل سلولز (0-0/2 درصد)، کنسانترۀ پروتئین آب‌پنیر (2-8 درصد) و مدت زمان هم‌زدن (2-8 دقیقه) بر خصوصیات فیزیکی، بافتی و رئولوژیکی خامۀ قنادی شیر شتر بررسی شد. با افزایش کنسانترۀ پروتئین آب‌پنیر و مدت زمان هم‌زدن اورران افزایش یافت و نمونه‌های حاوی کربوکسی‌متیل سلولز بیشتر در مقایسه با نمونه‌های حاوی صمغ دانۀ شاهی بیشتر، اورران بیشتری داشتند. پایداری نمونه‌ها نیز با افزایش مدت زمان هم‌زدن و افزایش کنسانترۀ پروتئین آب‌پنیر افزایش یافت و تغییر نسبت کربوکسی‌متیل سلولز و صمغ دانۀ شاهی اثر معنی‌داری بر پایداری نداشت. آزمون اکستروژن برگشتی نشان داد که سختی و چسبندگی نمونه‌ها با افزایش صمغ دانۀ شاهی و زمان هم‌زدن افزایش یافت. با افزایش کنسانترۀ پروتئین آب‌پنیر و مدت زمان هم‌زدن، ویسکوزیته در درجۀ برش بی‌نهایت و صفر نمونه‌ها افزایش یافت درحالی‌که با افزایش کنسانترۀ پروتئین آب‌پنیر زمان رهایش کاهش یافت. بالاترین مساحت هیسترزیس نیز مربوط به نمونه‌هایی بود که از هر دو صمغ به میزان یکسان داشتند و افزایش کنسانترۀ پروتئین آب‌پنیر منجربه‌کاهش مساحت هیسترزیس شد. به‌منظور بهینه‌سازی، پایداری، اورران، سختی، ضریب قوام و ویسکوزیته در درجۀ برش بی‌نهایت حداکثر و رفتار جریان و چسبندگی حداقل درنظرگرفته شدند که براساس نتایج بهینه‌یابی، صمغ دانۀ شاهی 0/05 درصد، کربوکسی‌متیل سلولز 0/15 درصد، زمان هم‌زدن 7/2 دقیقه و کنسانترۀ پروتئین آب‌پنیر 2 درصد به‌دست‌آمد.
کلیدواژه‌ها
موضوعات
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دوره 11، شماره 4
بهمن 1401صفحه 335-350
- تاریخ دریافت: 20 بهمن 1400
- تاریخ بازنگری: 29 فروردین 1401
- تاریخ پذیرش: 06 اردیبهشت 1401
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