کاربرد ترکیبات هیدروکلوئیدی (زانتان و کربوکسی‌متیل سلولز) در فرمولاسیون دونات با هدف کاهش جذب روغن

نوع مقاله : مقاله پژوهشی

نویسنده

• حسن صباغی

گروه مواد و طراحی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان.

https://doi.org/10.22067/ifstrj.v18i1.87648

چکیده

کاربرد افزودنی‌ها به‌ویژه ترکیبات هیدروکلوئیدی در کاهش جذب روغن در دونات یک روش کاربردی است؛ زیرا نیاز به ایجاد تغییرات در طراحی صنعتی تجهیزات نمی‌باشد. بنابراین، در این پژوهش تأثیر صمغ زانتان و کربوکسی‌متیل سلولز در خصوصیات کیفی دونات با هدف کاهش جذب روغن مطالعه شد. برای این منظور، در فرمولاسیون خمیر دونات از صمغ‌های زانتان، کربوکسی‌متیل سلولز و نسبت ترکیبی این دو صمغ (50:50) به‌میزان 5/0، 1 و 5/1 درصد براساس وزن ماده خشکِ خمیر استفاده شد. خمیر دونات آماده شد و قالب‌گیری انجام ‌گرفت. تخمیر در شرایط مشابه صنعتی (دمای 40 درجه سانتی‌گراد و رطوبت 40 درصد) به‌مدت 30 دقیقه صورت پذیرفت. سپس به‌ترتیب فرآیند سرخ‌کردن در دمای 180 درجه سانتی‌گراد، قرار دادن آیسینگ و بسته‌بندی انجام شد. محتوی رطوبت خمیر و دونات، جذب روغن دونات، دانسیته، رنگ و نسبت تخلخل نمونه‌ها اندازه‌گیری شد. همچنین، خصوصیات کیفی ماندگاری شامل ارزیابی نرمی بافت، عدم جذب آیسینگ و عدم رشد کپک طی 14 روز بررسی گردید. تجزیه و تحلیل‌های آماری در قالب طرح کاملاً تصادفی انجام شد (05/0>p). نتایج نشان داد که رطوبت نمونه‌ها با افزایش درصد ترکیبات هیدروکلوئیدی همواره افزایش یافت. جذب روغن با افزایش درصد صمغ کاهش یافت و کمترین محتوی روغن در نمونه‌های حاوی میزان 5/1 درصد صمغ زانتان مشاهده شد (محتوی روغن برابر با 174/0 گرم روغن بر گرم ماده خشک). برخلاف زانتان، با افزایش درصد صمغ کربوکسی‌متیل سلولز دانسیته کاهش یافت و بیشترین دانسیته معادل با 610/0 گرم بر سانتی‌متر مکعب بود که در میزان 5/1 درصد صمغ زانتان مشاهده شد. بنابراین بیشترین تخلخل و نرمی بافت نیز در نمونه‌های حاوی کربوکسی‌متیل سلولز با توجه به افزایش حجم یافت شد. عدم جذب آیسینگ در نمونه‌های حاوی زانتان کمتر بود. رشد کپک در هیچ تیماری مشاهده نشد. درمجموع، بهترین نسبت افزودنی صمغ زانتان از نظر کاهش جذب روغن، کاربرد آن به‌میزان 5/0 درصد بود. زانتان به‌دلیل خصوصیات تشکیل ژل حرارتی و غلیظ شوندگی بیشترین کاهش جذب روغن را نشان داد.

کلیدواژه‌ها

• جذب روغن
• دونات
• سرخ‌کردن
• زانتان
• کربوکسی‌متیل سلولز

موضوعات

• مهندسی مواد غذایی

عنوان مقاله [English]

Application of hydrocolloid compounds (xanthan and carboxymethylcellulose) in doughnut formulation for reducing oil uptake

نویسنده [English]

• Hassan Sabbaghi

Department of Food Materials and Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources.

چکیده [English]

Introduction: Doughnuts are fried foods that absorb significant amounts of oil, and commercial doughnuts made from wheat flour typically contain 24 to 26 percent oil. The use of additives, especially hydrocolloid compounds, in reducing the oil uptake in doughnuts is a practical method because there is no need to make changes in the industrial design of the equipment. Usually, the level of these compounds used to achieve the desired properties in food systems is less than 2% dry basis. When these compounds are added to the dough, they form a gel as soon as possible, which has a high water holding capacity in contact with hot oil, and this will be effective in maintaining and controlling the moisture content of the product and preventing oil penetration. Controlling moisture outflow from the product reduces the rate of moisture migration and compounds from the food into the frying oil, and subsequent peroxidation reactions in the oil consumed are reduced, thus increasing the useful life of the oil. Therefore, in this study, the effect of xanthan gum and carboxymethylcellulose on doughnut quality characteristics was studied.
 
Materials and Methods: For this purpose, in the formulation of doughnut dough, xanthan gums, carboxymethylcellulose and a combination of these two gums (50:50) were used at the rate of 0.5, 1 and 1.5 percent based on the weight of the dry matter of the dough. The doughnut dough was prepared and molded. The fermentation was carried out for 30 minutes under similar industrial conditions (40°C and 40% humidity). Then the frying process at 180°C, icing and packaging were performed, respectively. The moisture content of the dough and doughnuts, the oil uptake of doughnut, density, color and the porosity ratio of the samples were measured. Also, the qualitative characteristics of shelf life, including soft tissue assessment, non-absorption of icing and non-growth of mold were investigated within 14 days. Statistical analysis was performed in a completely randomized design (p<0.05).
 
Results and Discussion: The results showed that, the moisture content of the samples always increased with elevating the percentage of hydrocolloid compounds. Oil absorption decreased with increasing gum percentage and the lowest oil content was observed in the samples containing xanthan gum. Unlike xanthan, the density decreased and the volume increased with elevating the percentage of carboxymethylcellulose gum. Therefore, the highest porosity and softness of the tissue were found in samples containing carboxymethylcellulose. The brightness parameter (L*) was higher in samples containing xanthan, which could be due to the higher moisture content. The red parameter (a*) was also higher in the samples containing xanthan, which due to the higher compression of the product, a relatively more red pigment was observed with increasing xanthan level. The yellowness parameter (b*) in xanthan-containing samples was lower due to reduced oil absorption. The intensity of the color changes (dE) decreased as the percentage of gums increased. Non-absorption of icing was less in hard sample containing xanthan, which could be due to xanthan's competition with gluten in suction of surface water. Mold growth was not observed for any treatment. Overall, the best additive ratio of xanthan gum was 0.5% in terms of reduced oil absorption. Also, the use of carboxymethylcellulose at the level of 0.5% alone could improve the softening of the product texture and made the doughnut with larger volume. Simultaneous use of xanthan gum and carboxymethylcellulose showed behavior under effect of xanthan gum.
In general, xanthan gum was more effective than carboxymethylcellulose gum in reducing oil uptake and moisture retention at test levels. Xanthan has shown the greatest reduction in oil absorption due to its thermal gelling and thickening properties, as it has a high capacity for water retention when product is in contact with hot oil. Since the xanthan gum is inexpensive, its effects on product volume can be further investigated in research work, along with bulking agents or other hydrocolloid compounds.

کلیدواژه‌ها [English]

• Oil uptake
• Doughnut
• Frying
• Xanthan

مراجع

Akdeniz, N., Sahin, S., and Sumnu, G. (2005). Effects of different batter formulations on the quality of deep-fat-fried carrot slices. European Food Research and Technology, 221(1-2), 99-105.

AOAC. (1995). Official methods of analysis. 16th ed. Association of Official Analytical Chemists. Washington, DC, Unites States.

Ashwini, A., Jyotsna, R., and Indrani, D. (2009). Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake. Food Hydrocolloids, 23(3), 700-707.

Bennion, E. B., and Bamford, G. S. T. (1997). The technology of cake making. Springer Science and Business Media.

Bingol, G., Zhang, A., Pan, Z., and McHugh, T. H. (2012). Producing lower-calorie deep fat fried French fries using infrared dry-blanching as pretreatment. Food chemistry, 132(2), 686-692.

Blumenthal, M.M. (1991). A new look at the chemistry and physics of deep fat frying. Journal of Food Technology. 45: 68-71.

Blumenthal, M.M. (2001). A New Look at Frying Science. Cereals Foods World. 46: 352–354.

Bouchon, P. B., Aguilera, J. M., and Pyle, D. L. (2003). Structure oil absorption relationships during deep fat frying. Journal of Food science, 68(9), 2711-2716.

Dadali, G., Kılıç Apar, D., and Özbek, B. (2007). Color change kinetics of okra undergoing microwave drying. Drying Technology, 25(5), 925-936.

Dobarganes, C., Márquez‐Ruiz, G., and Velasco, J. (2000). Interactions between fat and food during deep‐frying. European Journal of Lipid Science and Technology, 102(8‐9), 521-528.

Dueik, V., Robert, P., and Bouchon, P. (2010). Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps. Food Chemistry, 119(3), 1143-1149.

Dueik, V., Sobukola, O., and Bouchon, P. (2014). Development of low-fat gluten and starch fried matrices with high fiber content. LWT-Food Science and Technology, 59(1), 6-11.

Funami, T., Funami, M., Tawada, T., and Nakao, Y. (1999). Decreasing oil uptake of doughnuts during deep‐fat frying using curdlan. Journal of Food Science, 64(5), 883-888.

Gamble, M. H., Rice, P., and Selman, J. D. (1987). Relationship between oil uptake and moisture loss during frying of potato slices from cv Record UK tubers. International Journal of Food Science and Technology, 22(3), 233-241.

Kante-Traore, H., Sawadogo-Lingani, H., Parkouda, C., Samadoulougou–Kafando, J. P., and Dicko, M. H. (2018). Mango doughnuts technology process for innovative prevention of post-harvest loss of mango fruits in Burkina Faso. African Journal of Food Science, 12(4), 63-72.

Kim, B. K., Chun, Y. G., Cho, A. R., and Park, D. J. (2012). Reduction in fat uptake of doughnut by microparticulated wheat bran. International Journal of Food Sciences and Nutrition, 63(8), 987-995.

Kohajdová, Z., and Karovičová, J. (2009). Application of hydrocolloids as baking improvers. Chemical Papers, 63(1), 26-38.

Kohajdová, Z., Karovičová, J., and Schmidt, Š. (2009). Significance of emulsifiers and hydrocolloids in bakery industry. Acta Chimica Slovaca, 2(1), 46-61.

Kwinda, O., Onipe, O. O., and Jideani, A. I. (2018). The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya–a deep-fried dough. CyTA-Journal of Food, 16(1), 247-254.

Lee, J. S., Kim, B. K., Kim, K. H., and Park, D. J. (2008). Preparation of low‐fat uptake doughnut by dry particle coating technique. Journal of Food Science, 73(3), E137-E142.

Lim, S. M., Kim, J., Shim, J. Y., Imm, B. Y., Sung, M. H., and Imm, J. Y. (2012). Effect of poly-γ-glutamic acids (PGA) on oil uptake and sensory quality in doughnuts. Food Science and Biotechnology, 21(1), 247-252.

Maskan, M. (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48(2), 169-175.

Melito, H., and Farkas, B. E. (2013). Physical properties of gluten‐free donuts. Journal of Food Quality, 36(1), 32-40.

Mellema, M. (2003). Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in food science and technology, 14(9), 364-373.

Moreira, R. G., and Barrufet, M. A. (1996). Spatial distribution of oil after deep-fat frying of tortilla chips from a stochastic model. Journal of Food Engineering, 27(3), 279-290.

Moreno, M. C., Brown, C. A., and Bouchon, P. (2010). Effect of food surface roughness on oil uptake by deep-fat fried products. Journal of Food Engineering, 101(2), 179-186.

Nsabimana, P., Powers, J. R., Chew, B., Mattinson, S., and Baik, B. K. (2018). Effects of deep‐fat frying temperature on antioxidant properties of whole wheat doughnuts. International Journal of Food Science and Technology, 53(3), 665-675.

Priya, R., Singhal, R. S., and Kulkarni, P. R. (1996). Carboxymethylcellulose and hydroxypropylmethylcellulose as additives in reduction of oil content in batter based deep-fat fried boondis. Carbohydrate Polymers, 29(4), 333-335.

Rodge, A. B., Sonkamble, S. M., Salve, R. V., and Hashmi, S. I. (2012). Effect of hydrocolloid (guar gum) incorporation on the quality characteristics of bread. Journal of Food Process Technol, 3(2), 133-120.

Romani, S., Rocculi, P., Mendoza, F., and Dalla Rosa, M. (2009). Image characterization of potato chip appearance during frying. Journal of Food Engineering, 93(4), 487-494.

Ross, K. A., and Scanlon, M. G. (2004). A fracture mechanics analysis of the texture of fried potato crust. Journal of food engineering, 62(4), 417-423.

Sabbaghi, H. (2021). Production of sugar-free doughnut by replacing sugar with dietary sweeteners of stevia, erythritol and maltodextrin. Iranian Food Science and Technology Research Journal, 17(4), 451-472.

Sabbaghi, H., Ziaiifar, A. M., and Kashaninejad, M. (2018). Fractional conversion modeling of color changes in apple during simultaneous dry-blanching and dehydration process using intermittent infrared irradiation. Iranian Journal Food Science and Technology Research, 14(2), 383-397.

Sabbaghi, H., Ziaiifar, A. M., and Kashaninejad, M. (2019). Design of fuzzy system for sensory evaluation of dried apple slices using infrared radiation. Iranian Journal of Biosystems Engineering, 50(1), 77-89.

Sabbaghi, H., Ziaiifar, A. M., Sadeghi Mahoonak, A., Kashaninejad,M., and Mirzaei, H. (2014). Estimation of convective heat transfer coefficient as function of the water loss rate during frying process. Iranian Food Science and Technology Research Journal, 1394(11), 473-484.

Sabbaghi, H., Ziaiifar, A. M., Sadeghi, A. R., Kashaninejad, M., and Mirzaei, H. (2016). Kinetic modeling of color changes in french fries during frying process. Journal of Food Technology and Nutrition, 14(1), 65-76.

Saguy, I. S., and Pinthus, E. J. (1995). Oil uptake during deep-fat frying: factors and mechanism. Food technology (Chicago), 49(4), 142-145.

Sahin, S., Sumnu, G., and Altunakar, B. (2005). Effects of batters containing different gum types on the quality of deep‐fat fried chicken nuggets. Journal of the Science of Food and Agriculture, 85(14), 2375-2379.

Sakhale, B. K., Badgujar, J. B., Pawar, V. D., and Sananse, S. L. (2011). Effect of hydrocolloids incorporation in casing of samosa on reduction of oil uptake. Journal of Food Science and Technology, 48(6), 769.

Sarraf, M., Sani, A. M., and Atash, M. M. S. (2017). Physicochemical, organoleptic characteristics and image analysis of the doughnut enriched with oleaster flour. Journal of Food Processing and Preservation, 41(4), e13021.

Shih, F. F., Daigle, K. W., and Clawson, E. L. (2001). Development of low oil‐uptake donuts. Journal of Food Science, 66(1), 141-144.

Suárez, R. B., Campanone, L. A., Garcia, M. A., and Zaritzky, N. E. (2008). Comparison of the deep frying process in coated and uncoated dough systems. Journal of Food Engineering, 84(3), 383-393.

Varela, P., & Fiszman, S. M. (2011). Hydrocolloids in fried foods. A review. Food Hydrocolloids, 25(8), 1801-1812.

Vélez‐Ruiz, J. F., and Sosa‐Morales, M. E. (2003). Evaluation of physical properties of dough of donuts during deep‐fat frying at different temperatures. International Journal of Food Properties, 6(2), 341-353.

Wojdyło, A., Figiel, A., and Oszmiański, J. (2009). Effect of drying methods with the application of vacuum microwaves on the bioactive compounds, color, and antioxidant activity of strawberry fruits. Journal of agricultural and food chemistry, 57(4), 1337-1343.

Ziaiifar, A. M. and Sabbaghi, H. (2018). Frying process engineering, chapter 7: oil uptake reduction in frying process. Gorgan University of Agricultural Sciences and Natural Resources Press.