اثر صمغ کتیرا و نشاسته گندم به عنوان جایگزین ژلاتین بر خصوصیات رئولوژیکی، فیزیکی و حسی دسر لبنی

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 7، دوره 19، شماره 2 - شماره پیاپی 80، خرداد و تیر 1402، صفحه 291-309   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2022.74110.1120

نویسندگان

فاطمه یوسف زاده؛ مسعود تقی زاده^*

گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد،مشهد، ایران

چکیده

در این پژوهش، اثر سطوح جایگزینی صمغ کتیرا (7/0، 1 و 3/1 %) و نشاسته گندم (1، 2 و 3 %) به عنوان جایگزین ژلاتین بر خصوصیات رئولوژیکی، فیزیکی و حسی دسر لبنی ارزیابی شد. آزمون­های رئولوژیکی شامل ویسکومتری و بافت‌سنجی، آزمون­های فیزیکی شامل سینرسیس، پتانسیل زتا و توزیع اندازه ذرات و آزمون حسی به روش ارزیابی حسی توصیفی انجام شد. نتایج داده­های رئولوژیکی نشان داد همه نمونه­ها رفتار شل شونده با برش داشتند. در توصیف رفتار جریان مستقل از زمان نمونه­ها مدل قانون توان به عنوان بهترین مدل انتخاب شد (98< R²، 6/1>RMSE). با توجه به نتایج حاصل از آزمون بافتی، مقدار سختی در نمونه دارای 7/0 % صمغ کتیرا و 3 % نشاسته گندم به میزان 55/397 گرم نزدیک‏ترین مقدار به نمونه شاهد (میزان سختی حدود 5/404 گرم) گزارش شد. میزان چسبندگی در نمونه شاهد حاوی %5/1 ژلاتین، 65/4 میلی ژول بود که با مقدار چسبندگی در نمونه حاوی 1% صمغ کتیرا و 1% نشاسته گندم (05/4 میلی ژول) تقریبا مشابه می‏باشد. سینرسیس در نمونه­ها با افزایش میزان صمغ و نشاسته کاهش یافت و پس از 14 روز نگهداری در یخچال، افزایش یافت. در بین نمونه‏ها، به ترتیب نمونه‏های %7/0 صمغ کتیرا و %3 نشاسته ،%1 صمغ کتیرا و %1 نشاسته و %7/0 صمغ کتیرا و %2 نشاسته از نظر ویژگی‏های حسی به نمونه شاهد، شباهت داشتند. با بررسی نتایج خصوصیات رئولوژیکی، فیزیکی و حسی تمام نمونه­ها و مقایسه آن­ها با نمونه شاهد، مشاهده شد که نتایج نمونه حاوی %1 صمغ کتیرا و %1 نشاسته در اکثر آزمون­های اندازه­گیری شده، شباهت بیشتری به نمونه شاهد داشت.

کلیدواژه‌ها

خصوصیات رئولوژیکی؛ دسر لبنی؛ ژلاتین؛ صمغ کتیرا

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