با همکاری انجمن علوم و صنایع غذایی ایران

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

موسسه پژوهشی علوم و صنایع غذایی، ایران.

چکیده

ویژگی‌های بافتی، حرارتی و ریزساختمانی ژل­‌های تک‌جزئی نشاسته ذرت آمیلوز بالا و آرد گندم و ژل­‌های دوجزئی (BCG) در نسبت‌­های مختلف و دماهای 100، 121 و 135 درجه سانتی‌گراد موردبررسی قرار گرفته است. نتایج نشان داد که ژل­‌های دوجزئی با مقادیر بالای نشاسته قوی­‌تر بودند. افزایش نشاسته منجر به سفتی بیشتر، کاهش فنریت، چسبندگی و پیوستگی ژل شد. افزون‌براین، ژل­‌های دوجزئی در دماهای بالا شاخص‌­های جذب آب بالاتری را در مقادیر بالای نشاسته نشان دادند. آنتالپی ژلاتیناسیون و دمای پیک ژلاتیناسیون ژل دوجزئی با افزایش مقدار آمیلوز افزایش یافت. ژل نشاسته و پس از آن ژل دوجزئی با مقدار بالای آمیلوز، کمترین پیک ویسکوزیته را نشان دادند. اختلاف در ریزساختمان ژل‌­های آرد گندم و نشاسته آمیلوز بالا خواص خمیری آن‌ها را به‌خوبی منعکس می­‌نماید. درنتیجه ژل دوتایی آرد گندم و نشاسته آمیلوز بالا ژل‌های قوی‌تری بودند و می‌توانند شرایط فراوری حرارتی بسیار شدید مانند استریلیزاسیون و اتوکلاو را تحمل نمایند که درنهایت به افزایش مدت زمان ماندگاری محصول نهایی منتهی می­‌شود.

کلیدواژه‌ها

عنوان مقاله [English]

Effect of temperature on the textural, thermal and microstructural properties of wheat flour/high amylose corn starch gels

نویسندگان [English]

  • Lida Shashavani Mojarrad
  • Ali Rafe

Department of Food Science and Technology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.

چکیده [English]

Textural, thermal and microstructural properties of single component gels and binary composite gels (BCG) of high amylose corn starch (Hylon VII) mixed with wheat flour at different wheat flour/Hylon VII (WF/H) ratios (95:5, 90:10 and 85:15) and temperatures (100, 121 and 135ºC) were investigated. The visual appearance showed that as Hylon VII was increased in BCG, the stronger gel was achieved. Textural results confirmed by increasing Hylon VII, the firmness was increased, but the springiness, cohesiveness and adhesiveness were reduced. Moreover, the BCG at high temperatures showed the higher level of Hylon VII, the higher water solubility index would be achieved. The gelatinization enthalpy (ΔH) and peak gelatinization temperature (Tp) increased by improving the content of amylose in BCG. Hylon VII showed the lowest peak viscosity and the BCG gel containing high amount of Hylon VII indicated a reduction in the paste viscosity. The differences in the microstructure of WF and HylonVII gels were also reflected the pasting properties of the gels. Consequently, BCG of WF/H develops the stronger gel which can withstand at high thermal processing such as retort to improve the shelf-life of the final product.

کلیدواژه‌ها [English]

  • Composite gel
  • pasting properties
  • Microstructure
  • Gelatinization
  • Texture
AOAC International. 2000. Official Methods of Analysis of the AOAC International, 17th ed. Association of Official Analytical Chemists, Inc. Maryland, USA.
Błaszczak, W., J. Fornal, V. Kiseleva, V. Yuryev, A. Sergeev, and J. Sadowska. 2007. Effect of high pressure on thermal, structural and osmotic properties of waxy maize and Hylon VII starch blends. Carbohydrate polymers 68 (3):387-396.
Bujang, A. 2006. Effect of destructuring on the physicochemical and functional properties of Sago starch, Universiti Sains Malaysia.
Carvalho, C., C. Onwulata, and P. Tomasula. 2007. Rheological properties of starch and whey protein isolate gels. Food Science and Technology International 13 (3):207-216.
Delcour, J.A., Hoseney, R.C. 2010. Principles of Cereal Science and Technology, Third ed. AACC International, St. Paul, MN. USA.
Duta, D.E. and Culetu, A. 2015. Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies. Journal of Food Engineering, 162, 1-8.
Foo, W.T., Liong, M.T. and Easa, A.M. 2013. Textural and strauctural breakdown properties of selected hydrocolloid gels. Food Research International, 52, 401-408.
Hongsprabhas, P. 2007. On the gelation of mungbean starch and its composites. Int. J. Food Sci. Technol., 42: 658-668
Islas-Rubio, A.R., Calderon de la Barca, A.M., Cabrera-Chavez, F., Cotagatelum, A.G. and Beta, T. 2014. Effect of semolina replacement with a raw: popped amaranth flour blend on cooking quality and texture of pasta. LWT-Food Scienc and Technology, 57, 217-222.
Kasemsuwan, T., T. Bailey, and J. Jane. 1998. Preparation of clear noodles with mixtures of tapioca and high-amylose starches. Carbohydrate polymers 36 (4):301-312.
Katina, K., Salmenkallio- Marttila, M., Partanen, R., Forssell, P., and Autio, K. 2006. Effects of sourdough and enzymes on staling of high fibre wheat bread. LWT-Food Sci. Technol., 39, 479-491.
Kuakpetoon, KPETOON, D. and Wang, Y.J. 2008. Internal structure and physicochemical properties of corn starches as revealed by chemical surface gelatinization. Carbohydrate pol., 342(15):2253-63.
Ki̇bar, E. A. A., I. Gönenç, and F. Us. 2010. Gelatinization of waxy, normal and high amylose corn starches. GIDA-Journal of Food 35 (4):237-244.
Krogars, K., J. Heinämäki, M. Karjalainen, J. Rantanen, P. Luukkonen, and J. Yliruusi. 2003. Development and characterization of aqueous amylose-rich maize starch dispersion for film formation. European journal of pharmaceutics and biopharmaceutics 56 (2):215-221.
Koliandris, A., Lee, A., Ferry, A. L., Hill, S., and Mitcheell, J. 2008. Relationship between structure of hydrocolloid gels and solutions and flavour release. Food Hydro., 22, 623-630.
Li, J.H., Vasanthan, T., Hoover, R. and Rossnagel, B.G. 2004. Starch from hull-less barley: IV. Morphological and structural changes in waxy, normal and high-amylose starch granules during heating. Food Research International, 37, 417-428.
Maningat, C. C., and P. A. Seib. 2010. Understanding the physicochemical and functional properties of wheat starch in various foods. Cereal Chemistry 87 (4):305-314.
Matveev, Y. I., J. Van Soest, C. Nieman, L. Wasserman, V. Protserov, M. Ezernitskaja, and V. Yuryev. 2001. The relationship between thermodynamic and structural properties of low and high amylose maize starches. Carbohydrate polymers 44 (2):151-160.
Ott, M., and E. E. Hester. 1965. Gel formation as related to concentration of amylose and degree of starch swelling. Cereal Chem 42:476-484.
Rendleman Jr, J. A. 2000. Hydrolytic action of α‐amylase on high‐amylose starch of low molecular mass. Biotechnology and applied biochemistry 31 (3):171-178.
Rodriguez- Sandoval, E., Sandoval, G., Cortes- Rodriguez, M. 2012. Effect of quinoa and potato flours on the thermomechanical and breadmaking properties of wheat flour. Braz. J. Chem. Eng., 29(3):503-510.
Sabanis, D., Lebesi, D., and Tzia, C. 2009. Effect of dietary fibre enrichment on selected properties of gluten-free bread. LWT-Food Science and Technology, 42, 1380-1389.
Sandhu, K. S., and N. Singh. 2007. Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties. Food Chemistry 101 (4):1499-1507.
Sereewat, P., Suthipinittham, C., Sumathaluk, S., Puttanlek, C., Uttapap, D. and Rungsardthong, V. 2015. Cooking properties and sensory acceptability of spaghetti made from rice flour and defatted soy flour. LWT-Food Science and Technology, 60(2):1061-1067.
Shim, J and Mulvaney, LVANEY, S. 2001. Effect of heating temperature, pH, concentration and starch/whey protein ratio on the viscoelastic properties of corn starch/whey protein mixed gels. J. Sci. Food Agri., 81 (8): 706-717.
Sriburi P. and Hill S.E. 2000. Extrusion of cassava starch with either variations in ascorbic acid concentration or pH. International Journal of Food Science and Technology, 35(2): 141–154.
Sobolewska-Zielińska, Joanna, and T. Fortuna. 2010. Retrogradation of starches and maltodextrins of origin various. Acta Sci. Technol. Aliment 9 (1):71-81.
Tan, T.C., Foo, W.T., Lion, M.T. and Easa, A.M. 2015. Comparative assessment of textural properties and microstructure of composite gels prepared from gelatin or gellan with maize starch and/or egg white. International Journal of Food Science and Technology, 50, 592-604.
Teck, F. W. 2012. Comparative assessment of gelatin and gellan maize starch-egg white, Universiti sains Malaysia.
Van Hung, P., T. Maeda, and N. Morita. 2006. Waxy and high-amylose wheat starches and flours—Characteristics, functionality and application. Trends in Food Science & Technology 17 (8):448-456.
Zaidul, I., N. Absar, S. J. Kim, T. Suzuki, A. Karim, H. Yamauchi, and T. Noda. 2008. DSC study of mixtures of wheat flour and potato, sweet potato, cassava, and yam starches. Journal of Food Engineering 86 (1):68-73.
Zhang, G. and Hamaker, B.R. A. 2003. three component interaction among starch, protein, and free fatty acids revealed by pasting profiles. J. Agri. Food Chem., 51(9):2797-800.
CAPTCHA Image