Food Chemistry
Atena Modiri Dovom; Akram Arianfar; Sara Naji-Tabasi; Vahid Hakimzadeh
Abstract
Introduction: Mayonnaise is one of the products which is widely used in most countries. This product, apart from the taste Desirable as a seasoning It creates in food, an effective role in providing nutrients And it has the necessary energy for humans. dietary mayonnaise, The food product is semi-solid ...
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Introduction: Mayonnaise is one of the products which is widely used in most countries. This product, apart from the taste Desirable as a seasoning It creates in food, an effective role in providing nutrients And it has the necessary energy for humans. dietary mayonnaise, The food product is semi-solid or liquid that from emulsification Fat substitutes and vegetable oils With vinegar and other additives are prepared And has less energy and fat It consists of mayonnaise and salad dressing. Fat has the most calories (9 kcal/g) compared to Protein and carbohydrates (4 kcal/g) provides.Mayonnaise is an oil-in-water emulsion And due to having high amounts of fat It causes cardiovascular diseases It is found in consumers. If used from lower amounts of oil To create texture Suitable for use Thickeners It occurs in mayonnaise Gums are part of Construction formula are Most sauces. Due to the great desire To consume low-fat products And also the wide use of this sauce Production of low-fat mayonnaise is important. The purpose of this research Production of reduced fat mayonnaise Using stabilized nano emulsion It is with casein complex Pickering and Gadomeh Shirazi gum.materials and methods : Mayonnaise with reduced oil Contains 30, 40 and 50 percent Pickering emulsion replacement oil respectively at the level of 42, 32 and 22 percent produced and compared with the control sample. Centrifugal and time stability tests, Textural features, Color characteristics, morphology, Organoleptic properties Sauce samples were evaluated.Results and Discussion : The results showed As the replacement percentage increases Nano emulsion containing Pickering particles and reducing the percentage of fat in mayonnaise Emulsion stability She found her mayonnaise sauce Although at a replacement level of 30% nano emulsion, this decrease in stability was not significant(P<0.05). In the time stability test Low-fat mayonnaise with an increase in the percentage of nano emulsion replacement, After 90 days significant difference between the control sample and mayonnaise No significant difference was observed with oil reduced by 30 and 40%. In the colorimetry test It showed that among the factors L*. a*. b Statistically with the sample There was a significant difference.(P≤0/05). brightness In the witness sample, it was 48/85 In connection with RFM50% The least complex of particles Gadomeh Shirazi gum and casein protein and in relation to RFM30% The most complex of particles Gadomeh Shirazi gum and casein were used. Due to the presence of nanoemulsion Contains complex particles Gadomeh Shirazi gum particles and protein. The brightness has decreased In general, from the RFM50% sampleUp to RFM 30% samples simultaneous with increasing amount of nanoemulsion and reduce the amount of fat The brightness is reduced.Conclusion: By replacing the nano emulsion and reducing the amount of fat in the structure of the sauce The amount of tissue stiffness decreased and pheneritis increased. The sensory test of the samples showed, The witness sample has the most general acceptance But there is a significant difference between the samples There was no reduced-fat mayonnaise with the control. Investigating the characteristics of mayonnaise with Reduced fat using Nanoemulsion stabilized with Complex Pickerings Casein and Shirazi Gadomeh gum The results showed that with the increase Reduce the amount of oil up to 30%, Sensory and texture characteristics in a meaningful way decreased. But oil reduction up to 50% in the presence of Pickering nanoemulsion Preserve textural features and promoted in some cases. All emulsions produced of favorable stability During storage and centrifugation had. Best stability in control and sample RFM-30% was observed. Based on the results, Use of nanoemulsion Maintains quality characteristics Mayonnaise with oil Especially reduced In the sample RFM 30%, it was.Also note to the point that Pickering emulsion structure In the digestive system High stability against digestion, is hope Pickering nanoemulsion structure in the production of food products Various low-fat items be investigated further.
Food Engineering
Nazanin Bazazian; Akram Arianfar
Abstract
Introduction: Doogh is a fermented milk drink mixed with water and a little salt. The production and exportation of dough as a native Iranian fermented beverage has grown steadily in recent years. One of the disadvantages that causes corrosion and increases doogh deterioration is the spoilage caused ...
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Introduction: Doogh is a fermented milk drink mixed with water and a little salt. The production and exportation of dough as a native Iranian fermented beverage has grown steadily in recent years. One of the disadvantages that causes corrosion and increases doogh deterioration is the spoilage caused by the activity of molds and yeasts. The common method for increasing shelf life of food (such as doogh) is drying by using spray dryer that eventually lead to reducing the volume, costs of carrying and easy usage. The objective of this study was to produce a doogh powder by spray drying method and investigate the effect of Alyssum homolocarpum seed gum on its physicochemical properties. Material and Methods: In this study, yogurt (1.5% fat), salt, distilled water, maltodextrin (GPC brand), and Alyssum homolocarpum seed gum were used. Alyssum homolocarpum seed gum was cleaned and the foreign particles were separated. The whole grain gum was extracted using distilled water in a water-to-seed ratio of 30 to 1 with a pH of about 8 and a temperature of 48°C and dried at 70°C in a vacuum oven and then powdered. Brine (7% salt) was prepared with boiled distilled water at 80°C. After dissolution, a certain amount of Alyssum homolocarpum seed gum was added (at concentrations of 0, 0.05, 0.1, 0.15, 0.2% separately). The solution was stirred for 10 minutes with a magnetic stirrer at 60°C. After complete dissolution, 40g of yogurt (1.5% fat with pH=4.1) was added to gum solution. The final volume of doogh was at 100g. To completely dissolve the particles, a magnetic stirrer with a speed of 2000 rpm for 15 minutes at 60°C was used. The temperature was then reduced to 20°C and the final product was packed in 500 ml bottles. Doogh was dried using a spray dryer in optimal conditions, feed intake flow of 44.5 ml/ min and drying temperature of 190°C. The physicochemical properties of dough powder such as pH, acidity, moisture content, dry matter, solubility, dispersability, and serum separation as well as glass transition temperature and particle size were determined. Doogh treatments consisted of 0.05, 0.1, 0.15 and 0.2% containing Alyssum homolocarpum seed gum and also a control sample. All the experiments were performen in triplicate. The results were analyzed as means± standard deviation (SD). Thus, the data were determined using the software SPSS (2013). Statistical differences were analyzed by variance (ANOVA) and Duncan’s multiple range test (P values <0.05). Results and Discussion:The results showed that by increasing the Alyssum homolocarpum seed gum , moisture and serum separation were decreased and acidity, dry matter, solubility, dispersability ,particle size and glass transition temperature were increased. With increasing gum concentration from 0.05 to 0.1 and from 0.15 to 0.2%, the acidity increased significantly (P<0.05).The rate of dehydration of samples containing different percentages of gum after three weeks showed that the use of Alyssum homolocarpum seed gum significantly reduced serum segregation. The results showed that by increasing the concentration of gum, the particle size of the dough powder was significantly reduced (p<0.05).With the increase in the amount of gum, the rate of diffusion increased significantly (P<0.05).With increasing gum concentration and decreasing moisture, the glass transfer temperature of the powder samples increased. The control sample had the lowest and the 0.2 gum treatment had the highest glass transfer temperature (P<0.05).
