پژوهش و نوآوری در علوم و صنایع غذایی
اثر نوع دیواره و روش ریزپوشانی بر ویژگی‌های فیزیکوشیمیایی ریزکپسول‌های روغن‌ماهی
نوع مقاله : مقاله کامل پژوهشی
نویسندگان
1 استاد، گروه فرآوری محصولات شیلاتی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
2 دانش‌آموختۀ دکتری، گروه فرآوری محصولات شیلاتی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
3 استادیار، گروه فرآوری محصولات شیلاتی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
4 دانشیارگروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
چکیده
در این مطالعه خصوصیات فیزیکوشیمیایی روغن‌ماهی ریزپوشانی‌شده با استفاده از مواد دیواره و روش‌های ریزپوشانی مختلف مورد بررسی قرار گرفت. روغن‌ماهی با 3 ترکیب مختلف دیواره (ژلاتین ماهی+مالتودکسترین، کاپاکاراگینان+مالتودکسترین، ژلاتین ماهی+کاپاکاراگینان+مالتودکسترین) و به 3 روش مختلف کوآسرواسیون، خشککن پاششی و خشککن انجمادی برای تولید پودرهایی حاوی 25 درصد روغن‌ماهی خشک گردید. برای بررسی خصوصیات فیزیکوشیمیایی پارامترهای میزان رطوبت، میزان روغن کل، میزان روغن سطحی، میزان کارایی ریزپوشانی، رنگ و مورفولوژی میکروکپسول‌‌ها بررسی و اندازه‌گیری شدند. نتایج بررسی فاکتورهای فیزیکوشیمیایی پودرهای تولیدی نشان می‌دهد که ژلاتین ماهی+مالتودکسترین بهترین ترکیب دیواره و روش کوآسرواسیون نیز مناسبترین روش برای ریزپوشانی روغن‌ماهی بوده است. ریزپوشانی با این مواد و این روش قادر می‌باشد تا پودرهایی با کارایی ریزپوشانی بالاتر و میزان روغن سطحی پایین‌تر از سایر تیمارها تولید نماید. نتایج نشان می‌دهد که میکروکپسول‌های تولیدشده به روش کوآسرواسیون کروی‌تر و بزرگ‌تر از سایر تیمارها بودند. مقایسۀ روش‌های خشک‌کردن پاششی، خشک‌کردن انجمادی و کوآسرواسیون تأیید می‌کند که ترکیب دیواره، درجه‌حرارت خشک‌کردن، مورفولوژی میکروکپسول و زمان فرایند در واقع مهم‌ترین فاکتورهایی هستند که روی پایداری پودر روغن‌ماهی اثر می‌‌گذارند.
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دوره 7، شماره 1
اردیبهشت 1397صفحه 13-28
- تاریخ دریافت: 17 مهر 1395
- تاریخ بازنگری: 17 فروردین 1396
- تاریخ پذیرش: 09 خرداد 1396
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