بررسی استفاده از ژل کمپلکس ایزوله پروتئین سویا-نانو فیبر سلولز به عنوان مقلد چربی در تولید سس مایونز کم‌چرب

نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان

2 استادیار گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان

چکیده

چکیده: در سال‏های اخیر، بدلیل افزایش آگاهی مردم نسبت به خطر ابتلا به انواع بیماری‌های قلبی-عروقی در اثر مصرف رژیم غذایی غنی از چربی، توجه ویژه‌ای به کاهش مقدار چربی در مواد غذایی و تولید محصولات کم‌چرب شده است. در این مطالعه از سه سطح ژل کمپلکس نانوفیبر سلولز-ایزوله پروتئین سویا (5، 15 و 25 درصد) و سه سطح نسبت نانوفیبر سلولز:ایزوله پروتئین سویا (5:1، 10:1 و 15:1) در ژل کمپلکس بعنوان جایگزین چربی در تهیه سس مایونز کم‌چرب استفاده گردید. تأثیر جایگزینی روغن با ژل کمپلکس بر ویژگی‌های فیزیکوشیمیایی (رطوبت، pH، اسیدیته، پایداری فیزیکی و پایداری حرارتی)، بافت، رنگ و خواص حسی نمونه‌های سس مایونز مورد ارزیابی قرار گرفت. نتایج نشان داد که افزایش میزان جایگزینی روغن با ژل کمپلکس به‌طور معنی‌داری (05/0>P) سبب افزایش محتوای رطوبت و کاهش اسیدیته، پایداری فیزیکی و حرارتی سس مایونز گردید. تمام ویژگی‌های بافتی سس مایونز مانند سفتی، انسجام، پیوستگی و شاخص ویسکوزیته به‌ طور معنی‌داری در اثر جایگزینی روغن با ژل کاهش نشان دادند و این اثر در نمونه‌های حاوی غلظت بالاتر ژل بیشتر مشهود بود. از میزان شاخص‌های رنگی (L* و b*) و ویژگی‌های حسی نمونه‌ها نیز به‌طور قابل ملاحظه‌ای کاسته شد. با توجه به نتایج این پژوهش، ژل کمپلکس نانو فیبر سلولز-ایزوله پروتئین سویا در سطح 5 درصد جایگزینی با روغن، به ‌ویژه ژل حاوی نسبت 5:1 نانوفیبر سلولز به پروتئین، دارای پتانسیل بالایی بعنوان جایگزین چربی جهت تولید سس مایونز کم‌چرب با پایداری فیزیکی، حرارتی، ویژگی‌های حسی، بافت و رنگ قابل‌ قبول می‌باشد.

کلیدواژه‌ها

عنوان مقاله [English]

Investigation of the Use of Soy Protein Isolate-Cellulose Nanofiber Complex as a Fat Substitute in the Production of a Low-Fat Mayonnaise

نویسندگان [English]

  • Mohammad Noshad 1
  • Behrooz Alizadeh 2
  • Parisa Ghasemi 2
1 Department of Food Science & Technology, Faculty of Animal Science and Food Technology, Khuzestan Agricultural Sciences and Natural Resources University, Mollasani, Iran
2 Assistant Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan
چکیده [English]

ABSTRACT : In recent years, due to the increased awareness of the risk of cardiovascular diseases induced by the consumption of high-fat diets, remarkable attention has been given to reduce the fat level in foods and produce low-fat products. In this study, the three levels of soy protein isolate-cellulose nanofiber complex gel (5, 15, and 25%) and three levels of cellulose nanofiber: soy protein isolate ratio (1:5, 1:10, and 1:15) in the complex gel, were used as a fat substitute to produce a low-fat mayonnaise. The effect of oil substitution by the complex gel on physicochemical properties (moisture, pH, acidity and physical and thermal stability), texture, color, and sensory properties of the mayonnaise were evaluated. The results showed that rising oil substitution by the complex gel significantly (P<0.05) increased the moisture content and decreased the acidity, and physical and thermal stability of the mayonnaise. All the textural properties of mayonnaise, such as firmness, cohesiveness, consistency, and viscosity index was significantly reduced upon the oil substitution by the gel and this effect was more pronounced in samples containing higher gel concentrations. The color indices (L* and b* values) and sensory properties of the samples were decreased significantly, as well. According to the results of the present study, the soy protein isolate-cellulose nanofiber complex gel at 5% oil substitution, particularly the gel with nanofiber cellulose to protein the ratio of 1:5 has a high potential as a fat substitute to fabricate a low-fat mayonnaise with acceptable physical and thermal stabilities, textural, color, and sensory characteristics.

کلیدواژه‌ها [English]

  • Sensory evaluation؛ Texture
  • Low-fat products؛ Chemical properties

مراجع

Amiri Aghdaie, S.S., Aalami. M., & Daraie Garmh Khani, A. (2012). The use of tragacanth gum as a fat substitute on rheological properties, sensory and texture of low-fat myonnasie. Iranian Food Science and Technology Research Journal, 8(2), 180-189, (In Farsi).
Batista, A. P., Raymundo, A., Sousa, I., & Empis, J. (2006). Rheological characterization of coloured oil-in-water food emulsions with lutein and phycocyanin added to the oil and aqueous phases. Food Hydrocolloids, 20(1), 44-52.
Chang, C., Li, J., Li, X., Wang, C., Zhou, B., Su, Y., & Yang, Y. (2017). Effect of protein microparticle and pectin on properties of light mayonnaise. LWT-Food Science and Technology, 82, 8-14.
Chantrapornchai, W., Clydesdale, F., & McClements, D. J. (1999). Influence of droplet characteristics on the optical properties of colored oil-in-water emulsions. Colloids and Surfaces a: Physicochemical and Engineering Aspects, 155(2-3), 373-382.
Chung, C., Degner, B., & McClements, D. J. (2014). Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers. Food Research International, 64, 664-676. 
Garcia, K., Sriwattana, S., No, H. K., Corredor, J. A. H., & Prinyawiwatkul, W. (2009). Sensory optimization of a mayonnaise‐type spread made with rice bran oil and soy protein. Journal of Food Science, 74(6), S248-S254.
Ghzaie, sh.E., Myzani, M., Pyravy Vanak, Z., & Alimi, M. (2016). Study of physicochemical and biological properties of low-fat mayonnaise formulated with potato starch as a substitute for eggs. Food Technology and Nutrition, 13(4), 103-111 (In Farsi).
Golchubi, L, . Alimi, M., & Yousefi, M.(2104).The effect of adding nano-fiber cellulose and arboxymethyl cellulose on physicochemical properties and sensory properties of low-fat mayonnaise .Journal of Food Technologies, 3(9), 23-32, (In Farsi).
Hathcox, A. K., Beuchat, L. R., & Doyle, M. P. (1995). Death of enterohemorrhagic Escherichia coli O157: H7 in real mayonnaise and reduced-calorie mayonnaise dressing as influenced by initial population and storage temperature. Applied and Environmental Microbiology, 61(12), 4172-4177.
Hu, H., Wu, J., Li-Chan, E. C., Zhu, L., Zhang, F., Xu, X., . . . Pan, S. (2013). Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions. Food Hydrocolloids, 30(2), 647-655.
Institute of Standards and Industrial Research of Iran, Chemical tests mayonnaise, Standard Number 2454. (In Farsi)
Karbasi, M., Askari, G., & Madadlou, A. (2019). Surface decoration of whey protein microgels through the Maillard conjugation with maltodextrin. Food Hydrocolloids, 91, 190-197.
Khemakhem, M., Attia, H., & Ayadi, M. A. (2019). The effect of pH, sucrose, salt and hydrocolloid gums on the gelling properties and water holding capacity of egg white gel. Food Hydrocolloids, 87, 11-19.
Laguna, L., Primo-Martín, C., Varela, P., Salvador, A., & Sanz, T. (2014). HPMC and inulin as fat replacers in biscuits: Sensory and instrumental evaluation. LWT-Food Science and Technology, 56(2), 494-501.
Laneuville, S., Paquin, P., & Turgeon, S. (2000). Effect of preparation conditions on the characteristics of whey protein—xanthan gum complexes. Food Hydrocolloids, 14(4), 305-314.
Lavoine, N., Desloges, I., Dufresne, A., & Bras, J. (2012). Microfibrillated cellulose–Its barrier properties and applications in cellulosic materials: A review. Carbohydrate Polymers, 90(2), 735-764.
Li, J., Wang, Y., Jin, W., Zhou, B., & Li, B. (2014). Application of micronized konjac gel for fat analogue in mayonnaise. Food Hydrocolloids, 35, 375-382.
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.
McClements, D. (2000). Comments on viscosity enhancement and depletion flocculation by polysaccharides. Food Hydrocolloids, 14(2), 173-177.
McClements, D. J.(2004) . Protein-stabilized emulsions. Current Opinion in Colloid & Interface Science, 9(5), 305-313.
McClements, D. J., & Demetriades, K. (1998). An integrated approach to the development of reduced-fat food emulsions. Critical Reviews in Food Science and Nutrition, 38(6), 511-536.
Nasaruddin, F., Chin, N.L., Yusf, Y.A. (2012). Effect of processing on instrumental textural properties of traditional dodol using back extrusion. International Journal of Food Properties, 15(3), 495-506.
Nawrocka, A., Szymańska-Chargot, M., Miś, A., Wilczewska, A. Z., & Markiewicz, K. H. (2017). Aggregation of gluten proteins in model dough after fibre polysaccharide addition. Food Chemistry, 231, 51-60.
Rather, S. A., Masoodi, F. A., Akhter, R., Gani, A., Wani, S. M., & Malik, A. H. (2015). Effects of guar–xanthan gum mixture as fat replacer on the physicochemical properties and oxidative stability of goshtaba, a traditional Indian meat product. Journal of Food Processing and Preservation, 39(6), 2935-2946.
Sher Mohammadi, m., Azadmard Damirchi, S., Souty Khiabani, M., & Mortazavi, S. H. (2015). The effect of adding flaxseed powder on some physico-chemical and sensory properties of low fat mayonnaise. Iranian Food Science and Technology Research Journal, 24(3), 387-398 (In Farsi).
Sun, C., Liu, R., Liang, B., Wu, T., Sui, W., & Zhang, M. (2018). Microparticulated whey protein-pectin complex: A texture-controllable gel for low-fat mayonnaise. Food Research International, 108, 151-160.
Sun, L., Chen, W., Liu, Y., Li, J., & Yu, H. (2015). Soy protein isolate/cellulose nanofiber complex gels as fat substitutes: rheological and textural properties and extent of cream imitation. Cellulose, 22(4), 2619-2627.
Tolouei, o., Mortazavi, S.A., Aalami. M., & Sadeghi Mahunak, A. (2012). Physicochemical properties of pectin, textural and sensory properties of low fat mayonnaise contain inulin and pectin. Journal of Food Science and Technology Magazine, 3(1), 35-42 (In Farsi).
Wang, Y.-J., Maina, N. H., Ekholm, P., Lampi, A.-M., & Sontag-Strohm, T. (2017). Retardation of oxidation by residual phytate in purified cereal β-glucans. Food Hydrocolloids, 66, 161-167.
Worrasinchai, S., Suphantharika, M., Pinjai, S., & Jamnong, P. (2006). β-Glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise. Food Hydrocolloids, 20(1), 68-78.
Zareie, A., Ghiafeh Davoodi, M. (2017). Evaluation of physicochemical, image, textural and sensory properties of low fat mayonnaise containing melon seed flour. Journal of Food Science and Technology, 61(13), 165-172 (In Farsi).
 
 
مهندسی بیوسیستم ایران
دوره 52، شماره 3
مهر 1400
صفحه 363-377

فایل ها

سابقه مقاله

  • تاریخ دریافت: 06 اردیبهشت 1399
  • تاریخ بازنگری: 15 تیر 1399
  • تاریخ پذیرش: 01 شهریور 1399

هم رسانی

ارجاع به این مقاله

آمار