بررسی تاثیر‌ صمغ‌های کتیرا و کربوکسی متیل سلولز بر خواص کیفی سس مایونز

نوع مقاله: مقاله پژوهشی

نویسندگان

1 عضو هیات علمی دانشگاه علوم کشاورزی و منابع طبیعی ساری

2 دانش‌آموخته کارشناسی ارشد (عضو باشگاه پژوهشگران جوان)

3 عضو هیات علمی دانشگاه علوم تحقیقات واحد آیت‌اله آملی آمل

چکیده

در صنعت، برای پایدارسازی امولسیون مایونز از صمغ استفاده می­شود.  هدف از این تحقیق، بررسی اثر صمغ کتیرا با کربوکسی متیل سلولز  بر خواص فیزیکوشیمیایی و حسی مایونز بعد از گذشت یک روز و سی روز پس از تولید است.  صمغ کتیرا در سطوح ترکیبی صفر (نمونه شاهد) تا صد درصد با کربوکسی متیل سلولز در تهیه مایونز استفاده شد.  نتایج آزمون رئولوژی تطبیق داده شده با مدل هرشل بالکی نشان می­دهد که همه نمونه­ها در دامنه فرکانس مورد مطالعه رفتار
ژل­مانند ضعیف و رفتار سودوپلاستیک دارند.  پایداری نمونه­ها با افزایش غلظت اثر صمغ کتیرا از 50 درصد به بالا، بعد از سی روز نگهداری افزایش می­یابد.  نتایج رنگ­سنجی نشان می­دهد که صمغ کتیرا در اکثر غلظت­های مورد استفاده L* را کاهش و a*  و b* را افزایش می­دهد.  تصاویر ریزساختار و خواص حسی نمونه­ها در دو بازه زمانی نشان می­دهد که تفاوت معنی­داری بین نمونه­های آزمایش با نمونه شاهد وجود ندارد.  نتایج این تحقیق همچنین نشان می­دهد که اثر صمغ کتیرا در غلظت 50 درصد و بالاتر با کسب امتیازات حسی قابل قبول و پایداری بالا و رفتار رئولوژیکی مناسب، که احتمالا ناشی از افزایش قابلیت اتصال با آب و قابلیت نگهداری ویسکوزیته فاز پیوسته است، می­تواند با کربوکسی متیل سلولز در نمونه­های مایونز جابه­جا شود.

کلیدواژه‌ها


عنوان مقاله [English]

Effect of Gum Tragacanth and Carboxymethyl Cellulose on Physicochemical and Sensory Properties of Mayonnaise

چکیده [English]

Gum is used to stabilize mayonnaise emulsion in industry. The present study investigated the effect of carboxymethyl cellulose (CMC) with gum tragacanth (T) on the physicochemical and sensory properties of mayonnaise after 1 and 30 d of storage. T contents from zero (control) to 100% in the CMC was used to produce mayonnaise. The results of rheology were analyzed using the Herschel-Bulkley model which indicated that all samples showed pseudoplastic behavior and exhibited weak gel-like behavior in the studied frequency range. The stability of the samples increased as the content of T increased to ≥50% after 30 d of storage. Results from color measurement showed that use of T at most concentrations decreased the L* and increased the a* and b* of the samples. The microstructural images and sensory evaluation showed no significant difference from the control over both periods of storage. The results of this study indicate that ≥50% T increased water binding capacity, stability, continuous phase viscosity, and rheological behavior and produced acceptable sensory scores confirming that it is appropriate for replacement of a percentage of CMC in the mayonnaise samples.

کلیدواژه‌ها [English]

  • Carboxymethyl cellulose
  • gum tragacanth
  • Mayonnaise
  • Rheological Behavior
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