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تاثیرصمغ های دانه ریحان و زانتان بر ویژگی های رئولوژیکی پوشش خمیرابه

نوع مقاله : مقاله پژوهشی (کاربردی)

نویسنده
دکترای تخصصی، گروه تغذیه وعلوم و صنایع غذایی، دانشگاه ملی مهارت، مشهد، ایران
چکیده
اطلاعات رئولوژیکی در زمینه های مختلف صنعت غذا اهمیت دارد . امروزه اکثر تحقیقات بر مبنای ارزیابی محصولات سوخاری سالم بوده و تلاش ها در جهت پذیرش کلی وبهبود خصوصیات حسی ، عطر و طعم و مزه آن ها از سوی مصرف‌کننده صورت می گیرد.استفاده از صمغ هایی نظیر ریحان و زانتان می تواند در افرایش کیفیت محصولات سوخاری تاثیرات مثبتی داشته باشد هدف این پژوهش ارزیابی اثر افزودن صمغ بومی دانه ریحان و زانتان بر ویژگی های رئولوژیکی خمیرابه بوده است. بدین منظور با افزودن 5/0 و 1درصد صمغ ها به خمیرابه ناگت مرغ خصوصیات رئولوژی اندازه گیری شد. تمامی خمیرابه ها رفتار رقیق شوندگی با برش را نشان دادند(940/0 -864/0 n=). میزان گرانروی ظاهری برای صمغهای ریحان و زانتان در سرعت برشی 40 بر ثانیه و غلظت‌ 5/0 درصد 214/0 و 113/0 و در غلظت 1 درصد به ترتیب 12/0 و 092/0 بود. بر اساس نتایج به دست آمده ، مدل قانون توان به خوبی رفتارغیر نیوتنی صمغ دانه ریحان و زانتان را توصیف می کند .
کلیدواژه‌ها
موضوعات

عنوان مقاله English

The Effect of Basil Seed (BSG) and Xanthan Gums on Batter Rheology

نویسنده English

SEPIDEH YOSEFZADEH
Phd, Department of nutrition and Food Science and Technology, National University of Skills (TVU), Mashhad, Iran.
چکیده English

Rheological information is important in different aspects of food science. Today, most of the researches are based on the evaluation of healthy fried products, and efforts are made towards the overall acceptance and improvement of their organoleptic characteristics, flavor and taste by the consumer. The use of gums such as basil and xanthan can have positive effects in increasing the quality of fried products.The aim of this study was to additive effect of Basil seed (BSG) and xanthan gums in rheological properties of batters .For this, rheological properties was measured with addition of 0.5, 1% w/w BSG and xanthan gums to batter formula. All the batters showed Shear-thinning behavior (n=0/864-0/940). The apparent viscosity for seed (BSG) and xanthan gums in the shear rate 40/s with 0.5% was 0.214, 0.113 and for 1% 0.12, 0.092. Results showed Power-Law model was described non Newtonian behavior of Basil seed (BSG) and xanthan gums well.

کلیدواژه‌ها English

Coating
Rheological properties
Batter
Gum
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دوره 22، شماره 4
کشاورزی / هنر و معماری
زمستان 1404
صفحه 430-443

  • تاریخ دریافت 17 شهریور 1403
  • تاریخ بازنگری 19 دی 1403
  • تاریخ پذیرش 07 اردیبهشت 1404