تأثیر قوام‌دهنده‌های گوار و کربوکسی متیل سلولز بر خواص رئولوژیکی و فیزیکی ماست میوه‌ای قالبی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 کارشناس ارشد گروه علوم و صنایع غذایی دانشکدۀ کشاورزی دانشگاه تبریز

2 استادیار گروه علوم و صنایع غذایی دانشکدۀ کشاورزی دانشگاه ارومیه

3 دانشیار گروه علوم و صنایع غذایی دانشکدۀ کشاورزی دانشگاه تبریز

چکیده

در این تحقیق تأثیر دو قوام‌دهندۀ کربوکسی متیل سلولز (CMC) و گوار بر خواص رئولوژیکی ماست میوه‌ای قالبی بررسی شد. با افزودن  CMCو گوار در ماست میوه‌ای، به‌ترتیب تا غلظت 2/0درصد و 06/0درصد، مدول‌های ویسکوالاستیک (G' , G'')، ویسکوزیتة ظاهری، و ویسکوزیتۀ کمپلکس افزایش و فاکتور افت کاهش یافت و در بالاتر از این غلظت‌ها، عکس موارد ذکر‌شده رخ داد. همچنین با افزودن  CMCو گوار در ماست میوه‌ای، آب‌اندازی کاهش و ظرفیت نگهداری آب افزایش یافت. با وجود تأثیر مثبت هرکدام از قوام‌دهنده‌ها بر خواص رئولوژیکی، افزودن مخلوط آن دو تأثیر منفی روی خواص ماست داشت. با افزودن غلظت‌های متفاوت CMC در غلظت‌های ثابت گوار (02/0درصد و 04/0درصد)، هیچ‌گونه اثر سینرژیستی در جهت بهبود ساختار و شبکة سه‌بعدی ماست مشاهده نشد و ویژگی‌های رئولوژیکی و ظرفیت نگهداری آب تضعیف شد و آب‌اندازی افزایش یافت.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effect of Guar and Carboxymethyl Cellulose Thickening agentson the physical and rheological properties of set fruit yogurt

نویسندگان [English]

  • Akbar Zamani 1
  • Hadi Almasi 2
  • Babak Ghanbarzadeh 3
1 M.Sc. graduated of food science and technology, Faculty of agriculture, University of Tabriz
2 Assistant professor of food science and technology, Faculty of agriculture, University of Urmia
3 Associate professor of food science and technology, Faculty of agriculture, University of Tabriz
چکیده [English]

In this study, wasinvestigated the effect of two thickening agents, carboxymethyl cellulose (CMC) and guar on the rheological properties of set fruit yogurt. Viscoelastic modulus (G' , G'), apparent viscosity and complex viscosity increased and loss factor decreased by increasing carboxymethyl cellulose and guar content up to 0.2% and 0.06% respectively. However, in the concentrations greater than these amounts, the contradictory results were observed. Also by adding CMC and guar to fruit yogurt, syneresis and water holding capacity decreased and increased respectively.In spite of possitive effect of two thikening agents on rheological properties, addition of mixture of them had negative effect.By increasing of different proportion of CMC in constant concentrations of guar (0.02% and 0.04%)no synergistic effect on improvement of three-dimensional yogurt structure was observed and rheological properties and water holding capacity weakened and syneresis increased.

کلیدواژه‌ها [English]

  • Set fruit yogurt
  • Hydrocolloids
  • Viscoelastic modulus
  • Complex viscosity
  • syneresis
 
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