تأثیر خشک‌کردن با روش‏های هوای داغ، تحت خلأ، و انجمادی بر ویژگی‏های رئولوژیکی و بافتی صمغ دانۀ مرو (Salvia macrosiphon)

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی دکتری، دانشکدۀ علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

2 دانشیار دانشکدۀ علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

چکیده

به‌منظور بهبود بافت محصولات غذایی، هیدروکلوئیدها به‌طور گسترده به‌عنوان مواد ژل‏دهنده در سیستم‏های غذایی استفاده می‏شوند. دانۀ مرو دارای مقادیر شایان توجهی صمغ (موسیلاژ) با خواص عملکردی مناسب است. این موسیلاژ باعث بهبود خصوصیات رئولوژیکی، بافتی، و کاربردی غذاها می‏شود. در این پژوهش اثر روش‏های گوناگون خشک‌کردن شامل هوای داغ (40، 50، 60، 70، و 80 درجۀ سلسیوس)، خشک‏کن انجمادی، و تحت خلأ بر خصوصیات رئولوژیکی و بافتی صمغ دانۀ مرو بررسی شد. ویسکوزیتۀ ظاهری محلول صمغ‏های خشک‌شده در سرعت برشی برابر 60 بر ثانیه در محدودۀ 162/0 تا 344/0 پاسکال‌ثانیه به‌دست آمد. با افزایش دمای هوای داغ  از 40 به 80 درجۀ سلسیوس، مقدار ویسکوزیتۀ ظاهری محلول صمغ‌ها از 271/0 به 162/0 پاسکال‌ثانیه کاهش یافت. مدل هرشل بالکلی به‌خوبی قادر به مدل‌کردن رفتار جریان صمغ دانۀ مرو در تمامی آزمایش‌هاست. روش خشک‌کردن موسیلاژ باعث تغییر خصوصیات بافتی ژل تهیه‌شده از صمغ شد و بیشترین مقدار عددی مرتبط با سفتی، نیروی چسبندگی، قوام، و چسبندگی بافت ژل تهیه‌شده مربوط به نمونه‌های خشک‌شده با خشک‏کن انجمادی بود که به ترتیب برابر با 2/78 گرم، 0/17 گرم، 8/794، و 2/159 گرم در ثانیه به‌دست آمد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Comparison of the effects of vacuum oven, freeze and oven drying on the rheological and textural attributes of Wild sage seed gum (Salvia macrosiphon)

نویسندگان [English]

  • Fakhreddin Salehi 1
  • Mahdi Kashaninejad 2
1 PhD Student, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
2 Associate Prof. Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
چکیده [English]

In order to improve food texture, hydrocolloids are used widely as gelling material in food systems. Wild sage seed has remarkable amounts of gum (mucilage) with good functional properties. This mucilage also improves the rheological, textural and functional properties of foods. In this study the effects of different drying methods including hot air drying (40, 50, 60, 70 and 80°C), freeze drying and vacuum oven drying on rheological and textural properties of wild sage seed gum were investigated. The apparent viscosity of dried gum solutions at shear rate 60 s-1 was varied from 0.162 to 0.344 Pa.s. With increasing oven temperature from 40 to 80°C, the apparent viscosity of gums decreased from 0.271 to 0.162 (shear rate 60 s-1). The Heschel-Bulkley’s model was found the most suitable to describe the flow behavior of wild sage seed gum over the whole experiment.Drying method of mucilage has a significant effect on the change of textural characteristics of prepared gel from the dried gum and the highest value of hardness, stickiness, consistency and adhesiveness of gum texture were for freeze-dried gum, that were 78.2 g, 17.0 g, 794.8 g.s and 159.2 g.s, respectively.

کلیدواژه‌ها [English]

  • Drying
  • Hot air
  • Rheology
  • Vacuum
  • Wild sage seed gum
 
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