تاثیر افزودن صمغ کنجاک به عنوان جایگزین چربی بر ویژگی های رئولوژیکی و حسی سس مایونز کم چرب
الموضوعات :مرضیه جرنگی 1 , فرزانه عبدالملکی 2 , بابک غیاثی طرزی 3
1 - دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران،
2 - استادیار گروه مهندسی علوم و صنایع غذایی، دانشکده مهندسی صنایع و مکانیک، واحد قزوین، دانشگاه آزاد اسلامی، قزوین، ایران
3 - دانشیار گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
الکلمات المفتاحية: جایگزین چربی, رئولوژی, سس مایونز کم چرب, صمغ کنجاک, ویژگی های حسی,
ملخص المقالة :
مقدمه: با توجه به افزایش چشمگیر مصرف غذاهای پرچرب در دهه‌های اخیر و ارتباط آن با گسترش بیماری های قلبی-عروقی، توسعه فرمولاسیون های غذایی کم چرب از اهمیت ویژه ای برخوردار است. ترکیبات هیدروکلوئیدی مانند صمغ ها دارای پتانسیل بالایی برای شبیه سازی نقش چربی در مواد غذایی می باشند. هدف از این پژوهش، بررسی قابلیت صمغ کنجاک به عنوان جایگزین چربی در سس مایونز بود.مواد و روش ها: غلظت‌های 25/0، 5/0، 75/0 و 1 درصد از صمغ کنجاک به ترتیب با نمونه های سس مایونز که روغن آنها به میزان 20، 30، 40 و 50 درصد کاهش یافته بود تلفیق شدند. ویژگی های رئولوژیکی پایا (رفتار جریانی) و نوسانی (روبش کرنش و روبش فرکانس) سس های مایونز کم چرب بوسیله یک دستگاه رئومتر و خصوصیات حسی بوسیله یک تیم ارزیاب 10 نفره مورد بررسی قرار گرفتند و نتایج بدست آمده، در قالب یک طرح آماری کاملا تصادفی با سه تکرار، با یکدیگر و با نمونه شاهد کم چرب (30 درصد روغن) در سطح اطمینان 95 درصد مورد مقایسه قرار گرفتند.یافته ها: نتایج برازش داده های رئولوژیکی به مدل قانون توان و هرشل بالکلی نشان دهنده رفتار شل شونده بابرش همگی نمونه ها بود. نمونه های کم چرب حاوی جایگزین چربی، از اندیس رفتار جریان کمتر و اندیس قوام بالاتری نسبت به نمونه شاهد برخوردار بودند که با افزایش غلظت صمغ تشدید شد. تنش تسلیم نیز با افزایش غلظت صمغ تا 5/0 درصد افزایش یافت ولی پس از آن متحمل کاهش شد. یافته های آزمون روبش فرکانس نشان داد که در تمامی نمونه ها، مدول ذخیره بیشتر از مدول افت و تانژانت افت کمتر از یک بود که نشان دهنده رفتار ویسکوالاستیک نمونه ها می باشد. به علاوه، تانژانت افت با افزایش درصد جایگزینی روغن با صمغ کنجاک، به طور پیوسته ای کاهش پیدا کرد. همچنین، افزایش غلظت صمغ، به گونه معنی داری بهبود شاخص پایداری را در پی داشت. یافته های ارزیابی حسی نشان داد که کنجاک به صورت معنی داری باعث بهبود مطلوبیت بافت، ویسکوزیته و پذیرش کلی سس مایونز شد ولی از تاثیر معنی داری بر طعم و بوی محصول برخوردار نبود.نتیجه گیری: نمونه ای که 30 درصد روغن آن با 5/0 درصد کنجاک جایگزین شده بود، به دلیل برخورداری از بهترین ویژگی های رئولوژیکی و حسی در بین نمونه های کم چرب، به عنوان نمونه برتر انتخاب شد.
Alimi, M., Mizani, M., Naderi, G., & Shokoohi, S. (2013). Effect of inulin formulation on the microstructure and viscoelastic properties of low‐fat mayonnaise containing modified starch. Journal of Applied Polymer Science, 130 (2), 801-809.
Amiri, A .S. S. (2011). Extraction of beta-glucan from barley and its use in formulation of mayonnaise sauce, MSc thesis, Gorgan University of Agricultural Sciences and Natural Resources [In Persian].
Amiri, A .S. S., Alami, M. & Rezaei, R. (2011). Feasibility of gum tragacanth and maltodextrin used as a fat replacer in mayonnaise. Electronic Journal of Food Processing and Preseravtion, 2 (3), 1-18 [In Persian].
Amiri, A .S. S., Alami, M. & Arabshahi, S. (2014). The effect of basil seed mucilage as a fat substitute on the physicochemical, rheological, textural and sensory characteristics of low-fat mayonnaise, Journal of Food Research, 24 (2), 249-265 [In Persian].
Akoh, C.C. (1998). Fat replacers. Food technology (Chicago), 52(3), pp.47-53.
Aslanzadeh, M., Mizani, M., Alimi, M. & Gerami, A. (2014). Evaluation of produced dietary fiber from wheat bran as a fat replacer in mayonnaise. Food Technology & Nutrition, 11 (1), 21-31 [In Persian].
Barbosa-Canovas, G. V. & Ma, L. (1995). Rheological characterization of mayonnaise. Part 2: Flow and Viscoelastic Properties at Different Oil and Xanthan Gum Concentrations. Journal of Food Engineering, 25 (3), 40-425.
Behera, S. S. & Ray, R. C. (2017). Nutritional and potential health benefits of konjac glucomannan, a promising polysaccharide of elephant foot yam, Amorphophallus konjac K. Koch: A review. Food Reviews International, 33(1), 22-43.
Chaisawang, M., & Suphantharika, M. (2005). Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch. Carbohydrate polymers, 61 (3), 288-295.
Choonhahirun, A. (2008). Influence of added water and konjac flour as fat replacer on some quality characteristics of celery mayonnaise. AU J T, 11 (3), 154-158.
Depree, J. A. & Savage, G. P. (2001). Physical and flavor stability of mayonnaise. Trends in Food Science & Technology, 12, 157-163.
Heyman, B., Depypere, F., Delbaere, C. & Dewettinck, K. (2010). Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial béchamel sauce. Journal of food engineering, 99 (2), 115-120.
Jooyandeh, H., Goudarzi, M., Rostamabadi, H., & Hojjati, M. (2017). Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low‐fat Iranian White cheese. Food science & nutrition, 5(3), 669-677.
Juszczak, L., Fortuna T. & A. Kosla. (2003). Sensory and Rheological properties of polish commercial Mayonnaise, Food /Nahrung, 47 (4), 232-235
Koocheki, A., Taherian, A. R. & Bostan, A. (2013). Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum. Food Research International, 50 (1), 446-456.
Kruk, J., Kaczmarczyk, K., Ptaszek, A., Goik, U. & Ptaszek, P. (2017). The effect of temperature on the colligative properties of food-grade konjac gum in water solutions. Carbohydrate Polymers, 174, 456-463.
Liu, H., Xu, X. & Guo, S. D. (2007). Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics. LWT-Food Science and Technology, 40(6), 946-954.
Ma, L., & Barbosa-Cánovas, G. (1995). Rheological characterization of mayonnaise. Part II: Flow and viscoelastic properties at different oil and xanthan gum concentrations. Journal of food engineering, 25 (3), 409-425.
McClements D. J. (2009). Biopolymers in Food Emulsions. Pp. 129-166. In: Kasapis S, Norton IT and Ubbink JB (Eds). Modern Biopolymer Science. Elsevier, London
Mahrooghi, M., Ghods Rohani, M. & Rashidi, H. (2016). The optimization of spreadable process cheese formulation using konjac and xanthan gums. Journal of Research and Innovation in Food Science and Technology, 5 (4), 369-382 [In Persian].
Mandala, I. G., Savvas, T. P. & Kostaropoulos, A. E. (2004). Xanthan and locust bean gum Influence on the rheology and structure of a white model-ssauce. Journal of Food Engineering, 64, 335-342.
Maskan, M. & Göǧüş, F. (2000). Effect of sugar on the rheological properties of sunflower oil–water emulsions. Journal of Food Engineering, 43(3), 173-177.
Mun, S., Kim, Y., Kang, C., Park, K., Shim, J. & Kim, Y. (2009). Development of reduced-fat mayonnaise using 4-GTase-modified rice starch and xanthan gum. International Journal of Biological Macromolecules, (44), 400-407.
Mirzaei, M., Alimi, M. & Shokouhi, S. (2015). Interaction effects of konjac mannan, xanthan, kappa carrageenan and tragacanth gums on rhological properties of ketchup sause. 23th National Congress of Food science and Technology (pp. 1-24). Ghouchan Azad University, Ghouchan, Iran [In Persian].
Nikzade, V., Mazaheri Tehrani, M. & Saadatmand, M. (2012). Optimization of low-cholesterol-low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach. Food Hydrocolloid, 28, 344-352
Rao, M. (1999). Rheology of fluid and semisolid foods. Gaithersburg. Maryland: Aspen.
Sahin, H., & Ozdemir, F. (2004). Effect of some hydrocolloids on the rheological properties of different formulated ketchups. Food Hydrocolloids, 18(6), 1015-1022.
Schorsch, C., Garnier, C. & Doublier, J.-L. (1997). Viscoelastic properties of xanthangalactomannan mixtures: comparison of guar gum with locust bean gum. Carbohydrate polymers, 34(3), 165-175.
Sharoba, A., Senge, B., El-Mansy, H., Bahlol, H. E., & Blochwitz, R. (2005). Chemical, sensory and rheological properties of some commercial German and Egyptian tomato ketchups. European Food Research and Technology, 220(2), 142-151.
Shen, R., Luo, S. & Dong, J. (2011). Application of oat dextrine for fat substitute in mayonnaise. Food Chemistry, 126, 65-71.
Steffe, J. F. (1996). Rheological methods in food process engineering: Freeman press.
Su, H. P., Lien, C. P., Lee, T. A. & Ho, J. H. (2010). Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients. Journal of the Science of Food and Agriculture, 90(5), 806-812.
Tabilo-Munizaga G. & Barbosa-Canovas, G.V. (2005). Rheology for food Industry, Journal of Food Engineering, 67, 147156.
Taherian, A. R., Fustier, P. & Ramaswamy, H. S. (2006). Effect of added oil and modified starch on rheological properties, droplet size distribution, opacity and stability of beverage cloud emulsions. Journal of Food Engineering, 77(3), 687-696.
Wang, T., Zhang, M., Fang, Z., Liu, Y. & Gao, Z. (2016). Rheological, textural and flavour properties of yellow mustard sauce as affected by modified starch, xanthan and guar gum. Food and Bioprocess Technology, 9(5), 849-858.
Worrasinchai, S., Suphantharika, M., Pinjai, S. & Jamnong, P. (2006). B-Glucan prepared from spent brewer’s yeast as a fat replacer in mayonnaise. Food Hydrocolloids, 20, 68–78.
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Alimi, M., Mizani, M., Naderi, G., & Shokoohi, S. (2013). Effect of inulin formulation on the microstructure and viscoelastic properties of low‐fat mayonnaise containing modified starch. Journal of Applied Polymer Science, 130 (2), 801-809.
Amiri, A .S. S. (2011). Extraction of beta-glucan from barley and its use in formulation of mayonnaise sauce, MSc thesis, Gorgan University of Agricultural Sciences and Natural Resources [In Persian].
Amiri, A .S. S., Alami, M. & Rezaei, R. (2011). Feasibility of gum tragacanth and maltodextrin used as a fat replacer in mayonnaise. Electronic Journal of Food Processing and Preseravtion, 2 (3), 1-18 [In Persian].
Amiri, A .S. S., Alami, M. & Arabshahi, S. (2014). The effect of basil seed mucilage as a fat substitute on the physicochemical, rheological, textural and sensory characteristics of low-fat mayonnaise, Journal of Food Research, 24 (2), 249-265 [In Persian].
Akoh, C.C. (1998). Fat replacers. Food technology (Chicago), 52(3), pp.47-53.
Aslanzadeh, M., Mizani, M., Alimi, M. & Gerami, A. (2014). Evaluation of produced dietary fiber from wheat bran as a fat replacer in mayonnaise. Food Technology & Nutrition, 11 (1), 21-31 [In Persian].
Barbosa-Canovas, G. V. & Ma, L. (1995). Rheological characterization of mayonnaise. Part 2: Flow and Viscoelastic Properties at Different Oil and Xanthan Gum Concentrations. Journal of Food Engineering, 25 (3), 40-425.
Behera, S. S. & Ray, R. C. (2017). Nutritional and potential health benefits of konjac glucomannan, a promising polysaccharide of elephant foot yam, Amorphophallus konjac K. Koch: A review. Food Reviews International, 33(1), 22-43.
Chaisawang, M., & Suphantharika, M. (2005). Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch. Carbohydrate polymers, 61 (3), 288-295.
Choonhahirun, A. (2008). Influence of added water and konjac flour as fat replacer on some quality characteristics of celery mayonnaise. AU J T, 11 (3), 154-158.
Depree, J. A. & Savage, G. P. (2001). Physical and flavor stability of mayonnaise. Trends in Food Science & Technology, 12, 157-163.
Heyman, B., Depypere, F., Delbaere, C. & Dewettinck, K. (2010). Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial béchamel sauce. Journal of food engineering, 99 (2), 115-120.
Jooyandeh, H., Goudarzi, M., Rostamabadi, H., & Hojjati, M. (2017). Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low‐fat Iranian White cheese. Food science & nutrition, 5(3), 669-677.
Juszczak, L., Fortuna T. & A. Kosla. (2003). Sensory and Rheological properties of polish commercial Mayonnaise, Food /Nahrung, 47 (4), 232-235
Koocheki, A., Taherian, A. R. & Bostan, A. (2013). Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum. Food Research International, 50 (1), 446-456.
Kruk, J., Kaczmarczyk, K., Ptaszek, A., Goik, U. & Ptaszek, P. (2017). The effect of temperature on the colligative properties of food-grade konjac gum in water solutions. Carbohydrate Polymers, 174, 456-463.
Liu, H., Xu, X. & Guo, S. D. (2007). Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics. LWT-Food Science and Technology, 40(6), 946-954.
Ma, L., & Barbosa-Cánovas, G. (1995). Rheological characterization of mayonnaise. Part II: Flow and viscoelastic properties at different oil and xanthan gum concentrations. Journal of food engineering, 25 (3), 409-425.
McClements D. J. (2009). Biopolymers in Food Emulsions. Pp. 129-166. In: Kasapis S, Norton IT and Ubbink JB (Eds). Modern Biopolymer Science. Elsevier, London
Mahrooghi, M., Ghods Rohani, M. & Rashidi, H. (2016). The optimization of spreadable process cheese formulation using konjac and xanthan gums. Journal of Research and Innovation in Food Science and Technology, 5 (4), 369-382 [In Persian].
Mandala, I. G., Savvas, T. P. & Kostaropoulos, A. E. (2004). Xanthan and locust bean gum Influence on the rheology and structure of a white model-ssauce. Journal of Food Engineering, 64, 335-342.
Maskan, M. & Göǧüş, F. (2000). Effect of sugar on the rheological properties of sunflower oil–water emulsions. Journal of Food Engineering, 43(3), 173-177.
Mun, S., Kim, Y., Kang, C., Park, K., Shim, J. & Kim, Y. (2009). Development of reduced-fat mayonnaise using 4-GTase-modified rice starch and xanthan gum. International Journal of Biological Macromolecules, (44), 400-407.
Mirzaei, M., Alimi, M. & Shokouhi, S. (2015). Interaction effects of konjac mannan, xanthan, kappa carrageenan and tragacanth gums on rhological properties of ketchup sause. 23th National Congress of Food science and Technology (pp. 1-24). Ghouchan Azad University, Ghouchan, Iran [In Persian].
Nikzade, V., Mazaheri Tehrani, M. & Saadatmand, M. (2012). Optimization of low-cholesterol-low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach. Food Hydrocolloid, 28, 344-352
Rao, M. (1999). Rheology of fluid and semisolid foods. Gaithersburg. Maryland: Aspen.
Sahin, H., & Ozdemir, F. (2004). Effect of some hydrocolloids on the rheological properties of different formulated ketchups. Food Hydrocolloids, 18(6), 1015-1022.
Schorsch, C., Garnier, C. & Doublier, J.-L. (1997). Viscoelastic properties of xanthangalactomannan mixtures: comparison of guar gum with locust bean gum. Carbohydrate polymers, 34(3), 165-175.
Sharoba, A., Senge, B., El-Mansy, H., Bahlol, H. E., & Blochwitz, R. (2005). Chemical, sensory and rheological properties of some commercial German and Egyptian tomato ketchups. European Food Research and Technology, 220(2), 142-151.
Shen, R., Luo, S. & Dong, J. (2011). Application of oat dextrine for fat substitute in mayonnaise. Food Chemistry, 126, 65-71.
Steffe, J. F. (1996). Rheological methods in food process engineering: Freeman press.
Su, H. P., Lien, C. P., Lee, T. A. & Ho, J. H. (2010). Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients. Journal of the Science of Food and Agriculture, 90(5), 806-812.
Tabilo-Munizaga G. & Barbosa-Canovas, G.V. (2005). Rheology for food Industry, Journal of Food Engineering, 67, 147156.
Taherian, A. R., Fustier, P. & Ramaswamy, H. S. (2006). Effect of added oil and modified starch on rheological properties, droplet size distribution, opacity and stability of beverage cloud emulsions. Journal of Food Engineering, 77(3), 687-696.
Wang, T., Zhang, M., Fang, Z., Liu, Y. & Gao, Z. (2016). Rheological, textural and flavour properties of yellow mustard sauce as affected by modified starch, xanthan and guar gum. Food and Bioprocess Technology, 9(5), 849-858.
Worrasinchai, S., Suphantharika, M., Pinjai, S. & Jamnong, P. (2006). B-Glucan prepared from spent brewer’s yeast as a fat replacer in mayonnaise. Food Hydrocolloids, 20, 68–78.
