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.
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