Effect of Tragacanth Gum and Wheat Starch as a Substitute for Gelatin on Rheological, Physical and Sensory Properties of Dairy Dessert

Document Type : Full Research Paper

Authors

• Fatemeh Yousefzadeh
• Masoud Taghizadeh

Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

https://doi.org/10.22067/ifstrj.2022.74110.1120

Abstract

Introduction
 The consumption of milk and its products is considered as a main indicators of development of human societies. In order to promote the health of children and provide the sufficient amount of calcium and nutrients and make the consumption of these products attractive. Necessary measures should be taken to increase milk consumption in society and increase the diversity of these products (Keshtkaran et al., 2013). Gelatin as one of the gelling agents used in dairy desserts is a hydrocolloid with unique functional properties and has been used in various industries for a long time (Karim & Bhat, 2008). Gelatin is extracted from the partial hydrolysis of skin collagen, white connective tissue, and animal bones. One of the problems with using gelatin in dairy desserts is the instability at ambient temperature. Therefore, it is necessary to evaluate the characteristics of other native hydrocolloids as an alternative. Tragacanth is a dried gum secreted from several plant species and Iran is the largest exporter in the world. Structurally, the material is regular, odorless and hard. It can be used in various food products. The simultaneous utilization of hydrocolloid mixtures is used to create a synergistic property and to improve these products. Starch originated from a variety of sources , including corn, rice, wheat, potatoes, cassava, bananas, and sorghum (Murphy, 2000) is used in the food industry. Among the sources of starch production, wheat is cultivated in large quantities in Iran.
 
Materials and Methods
 In this study, pasteurized milk was purchased from Salamat Dairy Products Company, gelatin made in Pakistan, tragacanth gum and Gonabad wheat starch were purchased from Kian Shimi Company and sugar and vanilla were purchased from confectionery stores located in Mashhad. Ingredients for dessert production include 80% milk, 10% sugar, 0.1% vanilla, tragacanth gum at concentrations of 1.3%, 1%, and 0.7% and starch at concentrations of 3% , 2%, and 1% by weight (powder selection) according to the method of Tarrega et al. 2004 with a slight modification. A sample containing 1.5% gelatin was considered as a control sample. The mixture was heated to 90 ° C for 20 minutes, stirring at medium speed. The samples were then placed in special containers and cooled to ambient temperature. Prior to testing, the samples were refrigerated (4-5 ° C) for 24 hours. The samples were coded based on the concentration of gum and starch (: T% of tragacanth gum and: S% of wheat starch).
 
Results and Discussion
 The flow behavior in all dairy dessert samples was similar to the control  and was pseudoplastic type. The Power model was selected as the best model (R <98, RMSE> 1.6). As the concentrations of tragacanth gum and wheat starch increased, the parameters of hardness, consistency, adhesion and adhesion strength increased significantly, and the samples 0.7T2S, 0.7T3S and 1T, 1S had the same value in terms of all textural parameters. At constant concentration of starch, with increasing tragacanth gum from 0.7% to 1.3%, the rate of syneresis of samples decreased from 0.34% to 0.06% and at constant concentration of gum, with increasing concentration of wheat starch, Syneresis decreased significantly from 0.34 to 0.24%. Increasing the shelf life of the samples naturally led to an increase in syneresis. In the samples 0.7T3S, 1T3S, 1T2S, and 1.3T3S, the increase of syneresis occurred to a lesser extent.. According to the results of analysis of variance, the effect of gum on zeta potential was very significant (p <0.05). Increasing the concentration of hydrocolloids in most samples led to an increase in the amount of negative charge and zeta potential. In most samples, at a constant concentration of tragacanth gum, with increasing the concentration of wheat starch from 1% to 3%, the span decreased, while at a constant concentration of starch, the increase in tragacanth gum from 0.7% 0 to 1.3% led to increase the span. Among the dairy dessert samples, 5 dairy dessert samples include: 0.7T2S, 0.7T3S, 0.7T1S, 1T2S and 1.3T1S, were selected the best in terms of physical and rheological characteristics to the control sample. They were more similar, selected and used for sensory evaluation. The results of comparing the mean of the data showed that different concentrations of tragacanth gum and wheat starch had a significant effect on the sensory characteristics of the samples including: color, flavor, sweetness, adhesion, gum state and overall acceptance (P> 0.05) and increasing the concentration of tragacanth gum and wheat starch had no significant effect on other sensory properties (p> 0.05).
 
Conclusion
 In general, due to the similarities of the physical, rheological and sensory properties of the treatment samples with the control, 1S1T sample  was selected as the most suitable sample to replace the sample containing gelatin.
 

Keywords

• Dairy dessert
• Rheological properties
• Physicochemical properties
• Tragacanth

Main Subjects

• Food Engineering

References

1. Anbarani, N.M., Razavi, S.M.A., & Taghizadeh, M. (2021). Impact of sage seed gum and whey protein concentrate on the functional properties and retrogradation behavior of native wheat starch gel. Food Hydrocolloids,111, 106261. http://doi.org/1016/j.foodhyd.2020.106261
2. Azarikia, F., & Abbasi, S. (2010). On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth. Food Hydrocolloids, 24(4), 358-363. https://doi.org/10.1016/j.foodhyd.2009.11.001
3. BahramParvar, M., Razavi, S.M., & Khodaparast, M.H. (2010). Rheological characterization and sensory evaluation of a typical soft ice cream made with selected food hydrocolloids. Food Science and Technology International, 16(1), 79-88.
4. Balaghi, S., Mohammadifar, M., & Zargaraan, A. (2010). Physicochemical and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus. Food Biophysic,s 5, 59–71
5. Bourne, M. (2002). Food texture and viscosity: concept and measurement: Elsevier.
6. Biliaderis, C.G. (2009). Structural Transitions and Related Physical Properties of Starch. Third Edition ed. in: Starch: Chemistry and Technology (Eds.) J. BeMiller, R. Whistler, Academic Press. San Diego.
7. Cui, B., Lu, Y.M., Tan, C.P., Wang, G.Q., & Li, G.H. (2014). Effect of cross-linked acetylated starch content on the structure and stability of set yoghurt. Food Hydrocolloids,35, 576-582.
8. Clarke, C. (2015). The science of ice cream: Royal Society of Chemistry.
9. Dengate, H.N. (1984). Swelling, pasting, and gelling of wheat starch. in: Advances in Cereal Science and Technology, (Ed.) Y. Pomeranz, Vol. VI, American Association of Cereal Chemists, INC. St. Paul, Minnesota, pp. 49-82
10. Farahmandfar, R., Asnaashari, M., Salahi, M.R., & Rad, T.K. (2017). Effects of basil seed gum, Cress seed gum and Quince seed gum on the physical, textural and rheological properties of whipped cream. International Journal of Biological Macromolecules, 98, 820-828.
11. Farzi, M., Emam-Djomeh, Z., & Mohammadifar, M.A. (2013). A comparative study on the emulsifying properties of various species of gum tragacanth. International Journal of Biological Macromolecules, 57, 76-82.
12. Ferrero, C., Martins, MN., & Zaritzky, NE. (1993) Effect of freezing rate and xanthan gum on the properties of corn starch and wheat flour pastes. International Journal Food Science Technology, 28(5), 481–498.
13. Gavlighi, H.A. (2013). Tragacanth gum: structural composition, natural functionality and enxymatic conversion as source of potential prebiotic activity.
14. Golmohammadi, N., Mortazavi, S.A,. Hesari, J., & Moghadam Vahed, M. (2014). The effect of adding Gum of Ghadomeh Shirazi and Tragacanth on ketchup sauce synergy with quality improvement approach, Third National Conference on Food Science and Industry, Quchan
15. González-Tomás, L., Bayarri, S., & Costell, E. (2009). Inulin-enriched dairy desserts: Physicochemical and sensory aspects. Journal of Dairy Science, 92(9), 4188-4199.
16. Haddad Khodaparast, M.H., & Mohebbi, M. (2014). Investigation of sodium caseinate proteins, whey concentrate, albumin and gelatin on the sensory and physicochemical properties of chocolate mousse, Ferdowsi University of Mashhad. (In Persian)
17. Huang, M., Kennedy, J., Li, B., Xu, X., & Xie, B. (2007). Characters of rice starch gel modified by gellan, carrageenan, and glucomannan: A texture profile analysis study. Carbohydrate Polymers, 69(3), 411-418.
18. Jafari, S.M., & Esfanjani, A.F. (2017). 14 - Instrumental analysis and characterization of nanocapsules. In Nanoencapsulation Technologies for the Food and Nutraceutical Industries (pp. 524-544): Academic Press.
19. Javidi, F. (2012). The effect of guar gum and basil seeds as a fat substitute on rheological, physical and sensory properties
20. Javidi, F., Razavi, S.M., Behrouzian, F., & Alghooneh, A. (2016). The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream. Food Hydrocolloids, 52, 625-633. http://doi.org/10.1016/j.foodhyd.2015.08.006
21. Jensen, S., Rolin, C., & Ipsen, R. (2010). Stabilisation of acidified skimmed milk with HM pectin. Food Hydrocolloids,24(4), 291-299.
22. Kaheni, F., Kaheni, S., Sharifzadeh, G. R., Nasiri Foorg, A., & Avan, M. (2009). Consumption amount of milk and dairy products in school children of 6-11 year olds in Birjand during 2007. Journal of Birjand University of Medical Sciences, 16(2), 61-67.
23. Karim, A.A., & Bhat, R. (2008). Gelatin alternatives for the food industry: recent developments, challenges and prospects. Trends in Food Science & Technology, 19(12), 644-656.
24. Keshtkaran, M., Mohammadifar, M.A., Asadi, G.H., Nejad, R.A., & Balaghi, S. (2013). Effect of gum tragacanth on rheological and physical properties of a flavored milk drink made with date syrup. Journal of Dairy Science, 96(8), 4794-4803.
25. Kokini, J.L., & Cussler, E.L. (1987). The psychophysics of fluid food texture. Food Texture.
26. Komeilyfard, A., Fazel, M., Akhavan, H., & Mousakhani Ganjeh, A. (2017). Effect of Angum gum in combination with tragacanth gum on rheological and sensory properties of ketchup. Journal of Texture Studies,48(2), 114-123.
27. Kumar, L., Brennan, M., Zheng, H., & Brennan, C. (2018). The effects of dairy ingredients on the pasting, textural, rheological, freeze-thaw properties and swelling behaviour of oat starch. Food Chemistry, 245, 518-524.
28. Lazaridou, A., Serafeimidou, A., Biliaderis, CG., Moschakis, T., & Tzanetakis, N. (2014) Structure development and acidification kinetics in fermented milk containing oat b-glucan, a yogurt culture and a probiotic strain. Food Hydrocoll, 39, 204–214
29. Lai, L.S., Liu, Y.L., & Lin, P.H. (2003). Rheological/textural properties of starch and crude hsian‐tsao leaf gum mixed systems. Journal of the Science of Food and Agriculture, 83(10), 1051-1058.
30. Liu, H., Xu, X., & Guo, S. D. (2007). Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics. LWT-Food Science and Technology, 40(6), 946-954.
31. Liu, L., Zhao, Q., Liu, T., Long, Z., Kong, J., & Zhao, M. (2012). Sodium caseinate/xanthan gum interactions in aqueous solution: Effect on protein adsorption at the oil–water interface. Food Hydrocolloids,27(2), 339-346.
32. Marshall, R.T., & Arbuckle, W.S. (1996). Ice Cream. 5^th edn, New York: Chapman and Hall., pp. 29_30, 39_40, 262.
33. Murphy, P. (2000). in: Handbook of Hydrocolloids, (Eds.) G.O. Phillips, P.A. Williams, Woodhead Publishing Limited and CRC Press LLC.
34. Naji-Tabasi, S., & Razavi, S.M.A. (2017). Functional properties and applications of basil seed gum: An overview. Food Hyocolloids,73, 313-325.
35. Nejatian, M., Hatami, M., & Mohammadifar, M.A. (2013). Effect of gum tragacanth exuded by three Iranian Astragalus on mixed milk protein system during acid gelation. International Journal of Biological Macromolecules, 53, 168-176. http://doi.org/1016/j.ijbiomac.2012.11.001
36. Pang, Z., Deeth, H., & Bansal, N. (2015). Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels. Food Research International, 72, 62-73.
37. Pangborn, R., & Koyasako, A. (1981). Time‐course of viscosity, sweetness and flavor in chocolate desserts. Journal of Texture Studies, 12(2), 141-150.
38. Paoletti, F., Nardo, N., Saleh, A., & Quaglia, G. (1995). Back extrusion test on emulsions stabilized with whey protein concentrates. LWT-Food Science and Technology, 28(6), 616-619.
39. Perrot, A., Mélinge, Y., Patrice, E., Rangeard, D., & Lanos, C. (2011). The back extrusion test as a technique for determining the rheological and tribological behavior of yield stress fluids at low shear rates. Appl. Rheol., 21, 53–64
40. Perna, A., Intaglietta, I., Simonetti, A., & Gambacorta, E. (2014). Antioxidant activity of yogurt made from milk characterized by different casein haplotypes and fortified with chestnut and sulla honeys. Journal of Dairy Science, 97(11), 6662-6670.
41. Rahimi, J., Khosrowshahi, A., Madadlou, A., & Aziznia, S. (2007). Texture of low-fat Iranian white cheese as influenced by gum tragacanth as a fat replacer. Journal of Dairy Science, 90(9), 4058-4070.
42. Razavi, S.M.A., Moghaddam, T.M., & Amini, A.M. (2008). Physical-mechanical properties and chemical composition of Balangu (Lallemantia royleana (Benth. in Walla.)) seed. International Journal of Food Engineering, 4(5).
43. Razmkhah Sharbiani, Razavi, S.M..A., & Mazaheri Tehrani, M. (2010). The effect of using pectin, myrrh and basil seeds on physicochemical and sensory properties of nonfat yogurt. Iranian Food Science and Technology Research, (6).
44. Reis, FR., de Pereira-Netto, AB., Meira, SJL., Isidoro, HCW., & Bilesky, (2011) Apparent viscosity of a skim milk based dessert: optimization through response surface methodology. Food NutrScience, 2, 90–95
45. Sandhu, K.S., & Singh, N. (2007). Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting and gel textural properties. Food Chemistry,101(4), 1499-1507.
46. Schrieber, R., & Gareis, H. (2007). Gelatine handbook: theory and industrial practice: John Wiley & Sons.
47. Szczesniak, AS. (2002). Texture is a sensory property. Food Quality Prefer, 13, 215–225
48. Shams-Abadi, S.T., & Razavi, S.M.A. (2021). Cress seed gum improves rheological, textural and physicochemical properties of native wheat starch-sucrose mixture. International Journal of Biological Macromolecules,181, 945-955.
49. Shi, X., & BeMiller, J.N. (2002). Effects of food gums on viscosities of starch suspensions during pasting. Carbohydrate Polymers,50(1), 7-18.
50. Sit, N., Misra, S., Baruah, D., Badwaik, L.S., & Deka, S.C. (2014). Physicochemical properties of taro and maize starch and their effect on texture, colour and sensory quality of tomato ketchup. Starch‐Stärke, 66(3-4), 294-302.
51. Steffe, J.F. (1996). Rheological methods in food process engineering. Freeman press.
52. Szczesniak, A.S. (2002). Texture is a sensory property. Food Quality and Preference, 13(4), 215-225.
53. Tárrega, A., Torres, J. D., & Costell, E. (2011). Influence of the chain-length distribution of inulin on the rheology and microstructure of prebiotic dairy desserts. Journal of Food Engineering,104(3), 356-363.
54. Tarrega, A., & Costell, E. (2006). Effect of composition on the rheological behaviour and sensory properties of semisolid dairy dessert. Food Hydrocolloids, 20(6), 914-922.
55. Tárrega, A., González Tomás, L., & Costell, E. (2004). Effect of milk fat content on the flour behaviour of custard desserts.
56. Toker, OS., Dogan, M., Caniyilmaz, E., Erso¨z, NB., & Kaya, Y. (2013) The effects of different gums and their interactions on the rheological properties of a dairy dessert: a mixture design approach. Food Bioprocess Technology, 6, 896–908
57. Torres, G., Andersen, J., & Giménez, A. (2010). Accurate masses and radii of normal stars: modern results and applications. The Astronomy and Astrophysics Review, 18(1-2), 67-126. http://doi.org/1007/s00159-009-0025-1
58. Vélez‐Ruiz, J., Hernando, I., González‐Tomás, L., Pérez‐Munuera, I., Quiles, A., Tárrega, A., & Costell, E. (2006). Rheology and microstructure of custard model systems with cross‐linked waxy maize starch. Flavour and Fragrance Journal, 21(1), 30-36.
59. Yin, M., Yang, D., Lai, S., & Yang, H. (2021). Rheological properties of xanthan-modified fish gelatin and its potential to replace mammalian gelatin in low-fat stirred yogurt. LWT 147: 111643.