| تعداد نشریات | 283 |
| تعداد نشریات سازمان | 81 |
| تعداد شماره‌ها | 2,766 |
| تعداد مقالات | 31,497 |
| تعداد مشاهده مقاله | 39,693,259 |
| تعداد دریافت فایل اصل مقاله | 17,249,856 |
بررسی اثر استفاده از پودر میوه فیسالیس و صمغ کتیرا به عنوان جایگزین تخم مرغ در تهیه سس مایونز رژیمی | ||
| تحقیقات مهندسی صنایع غذایی | ||
| مقاله 3، دوره 22، شماره 2 - شماره پیاپی 75، دی 1402، صفحه 21-44 اصل مقاله (2.24 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2024.362585.1368 | ||
| نویسندگان | ||
| علیرضا رحمن* 1؛ فرزاد کاظمی پور2؛ فاطمه حسین مردی3 | ||
| 1گروه علوم و صنایع غذایی، دانشگاه ازاد اسلامی واحد شهر قدس | ||
| 2گروه علوم و صنایع غذایی دانشگاه آزاد اسلامی واحد شهر قدس ، تهران ، ایران | ||
| 3مربی گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد شهر قدس، تهران، ایران | ||
| چکیده | ||
| امروزه با توجه به شیوع روزافزون چاقی و بیماری‌های مرتبط با آن در جوامع بشری، تحقیقات گسترده‌ای به منظور یافتن جایگزین‌های چربی و همچنین تولید محصولات فراسودمند صورت پذیرفته است که صنعت سس مایونز نیز از این موضوع مستثنی نیست. در این تحقیق، سس مایونز با هدف جایگزینی تخم مرغ (در مقادیر صفر، 15.4، 15.7، 15.10 و 15.13 درصد) با هر یک از میوه فیسالیس (عروسک پشت پرده) و صمغ کتیرا و ترکیب آنها تهیه و فرموله گردید. نمونه‌های سس مایونز پس از تهیه و نگهداری در دمای یخچال در بازه‌های زمانی روز تولید و ماه‌های اول تا ششم برای آزمون‌های pH، پایداری امولسیونی، اندازه ذرات، عدد پراکسید، ویسکوزیته، رنگ سنجی (شاخص‌های روشنایی، زردی، قرمزی)، کپک و مخمر ارزیابی شدند. نتایج آزمون با استفاده از نرم افزار آماری SAS نسخه 3.9 با برنامه آماری مقایسه میانگین‌ها به روش چند دامنه‌ای دانکن و در سطح معنی داری 95 درصد اطمینان (0.05=α) ارزیابی شد. نتایج ارزیابی‌ها نشان داد که اختلافات معنی داری بین میزان شاخص معنی داری هر یک از شاخص‌های با تیمار شاهد وجود داشت (0.05≥p). به طور کلی بررسی مقایسه میانگین نتایج نشان داد که استفاده از 3 درصد میوه فیسالیس و 6 درصد صمغ کتیرا به تنهایی تاثیرات معنی داری بر میزان مؤلفه‌های مورد ارزیابی نداشته و در مقادیر بالاتر از این درصد شاخص روشنایی (*L) و زردی (*b) کاهش و شاخص‌های اندازه ذرات، زردی، عدد پراکسید، ویسکوزیته،pH، شاخص قرمزی (*a) و همچنین جمعیت کپک و مخمر در مقایسه با تیمارشاهد در طی دوره زمانی شش ماهه نگهداری افزایش معنی داری نشان داد (0.05≥p). نهایتاً تیمار 3 درصد میوه فیسالیس و 6 درصد صمغ کتیرا به عنوان تیمارهای بهینه انتخاب و معرفی گردید. | ||
| کلیدواژه‌ها | ||
| جایگزین تخم مرغ؛ سس مایونز رژیمی؛ میوه فیسالیس؛ صمغ کتیرا | ||
| عنوان مقاله [English] | ||
| Effects of Physalis angulate fruit powder and tragacanth gum as an egg replacer to produce dietic mayonnaise sauce | ||
| نویسندگان [English] | ||
| Alireza Rahman1؛ Farzad Kazemipour2؛ Fatemeh Hosseinmardi3 | ||
| 1Department of Food Science and Technology, Shar-e-Ghods Branch, Islamic Azad university, Tehran, Iran | ||
| 2Department of Food Science and Technology, Shahr-e-Ghods Branch, Tehran, Iran | ||
| 3Instructor, Department of Food Science and Technology, Islamic Azad University, Ghods Branch, Tehran, Iran | ||
| چکیده [English] | ||
| Extensive research has been conducted in many industries, including the mayonnaise industry, to explore the use of fat substitutes and to create useful products, which is especially relevant given the growing prevalence of obesity and its associated illnesses in society. In this study, mayonnaise was formulated with varying concentrations of eggs (0, 4.15, 7.15, 10.15, and 13.15%) mixed with Physalis fruits and tragacanth gum, as well as their combination. The mayonnaise was stored at 4°C during manufacturing and over a 6-month period. Tests for pH levels, emulsion stability, particle sizes, peroxide index, viscosity measurements, colorimetric analysis for brightness (L*), yellowness (b*), and redness (a*) values were conducted in addition to testing for molds and yeasts. The data was processed using SAS statistical software version 9.3, employing Duncan's multivariate method for comparing means and with a 95% confidence interval (α = 0.05). The findings demonstrated that for the control treatment, there was a statistically significant divergence (p ≤ 0.05) between the significance index for each predictor and the control treatment. The comparison of the collected results showed that the usage of 3% Physalis angulate fruit and 6% tragacanth gum had no considerable effect on the observed factors. But, when values increased above these percentages, it led to a decrease in brightness index (L*) and yellowness (b*). Additionally, parameters such as particle size indicators, yellowness, cohesiveness, adhesion force, acid number, peroxide index, viscosity, pH, redness index (a*) along with molds and yeasts numbers were substantially higher than standard treatment after 6 months of storage (p≤0.05). Consequently, it was concluded that using 3% Physalis fruit and 6% tragacanth gum was the most optimal option for this treatment. | ||
| کلیدواژه‌ها [English] | ||
| Egg replacer, Dietic Mayonnaise Sauce, Physalis angulate, Tragacanth Gum | ||
| مراجع | ||
|
Ghoush, M. A., Samhouri, M., Al-Holy, M., & Herald, T. (2008). Formulation and fuzzy modeling of emulsion stability and viscosity of a gum–protein emulsifier in a model mayonnaise system. Journal of Food Engineering, 84(2), 348-357. Agrahar‐Murugkar, D., Zaidi, A., Kotwaliwale, N., & Gupta, C. (2016). Effect of egg‐replacer and composite flour on physical properties, color, texture and rheology, nutritional and sensory profile of cakes. Journal of Food Quality, 39(5), 425-435. Amiri, H. S., Nateghi, L., & Berenji, S. (2014). Effect of date syrup as a substitute for Sugar on physicochemical and sensory properties of ice cream. Int. J. Biosci, 5(7), 80-88. Anonymous, Horwitz, W. (1990). Official methods of analysis (Vol. 222). Washington, DC: Association of Official Analytical Chemists. Arefi, H., & Karazhiyan, H. (2019). The effect of substitution of egg white with licorice on some of physicochemical properties of mousse. Iranian Food Science and Technology Research Journal, 15(1), 121-131. Aslanzadeh, M., Mizani, M., Alimi, M., & Gerami, A. (2012). Rheological properties of low fat mayonnaise with different levels of modified wheat bran. Barzegari, M., Raftani Amiri, Z., Mohamadzadeh Milani, J., & Motamedzadehgan, A. (2014). The effect of carboxymethyl cellulose substitution with Persian gum on the qualitative properties of mayonnaise. Research and Innovation in Food Science and Technology, 2(4), 381-392. Beigi, F. G., Rahman, A., & Hosseinmardi, F. (2022). Using pistachio peel powder and melon seed flour to enrich the functional-low-fat mayonnaise sauce and evaluation its rheological properties. Berizi, E., Shekarforoush, S. S., Mohammadinezhad, S., Hosseinzadeh, S., & Farahnaki, A. J. I. J. O. V. R. (2017). The use of inulin as fat replacer and its effect on texture and sensory properties of emulsion type sausages. Iranian journal of veterinary research, 18(4), 253. Curi, P. N., Carvalho, C. D. S., Salgado, D. L., Pio, R., Pasqual, M., SOUZA, F. B. M. D., & SOUZA, V. R. D. (2017). Influence of different types of sugars in physalis jellies. Food Science and Technology, 37, 349-355. Drakos, A., & Kiosseoglou, V. (2006). Stability of acidic egg white protein emulsions containing xanthan gum. Journal of agricultural and food chemistry, 54(26), 10164-10169. Ghasemzadeh, F., Rahman, A., & Hoseinmardi, F. (2023). The effect of methanol extract of Clove as a natural preservative in Mayonnaise sauce preservation. Journal of Food Research, (2). Gholami Dehnayebi, M., Ghorbani, M., Sadeghimahoonak, A., Aalami, M., & Kashiri, M. (2018). Application of balangu (Lallementia royeana) mucilage and soy protein isolate as egg replacement in mayonnaise and study on its physicochemical properties. Research and Innovation in Food Science and Technology, 6(4), 351-360. Dolz, M., Hernández, M. J., Delegido, J., Alfaro, M. C., & Muñoz, J. (2007). Influence of xanthan gum and locust bean gum upon flow and thixotropic behaviour of food emulsions containing modified starch. Journal of Food Engineering, 81(1), 179-186. Phillips, G. O., & Williams, P. A. (Eds.). (2009). Handbook of hydrocolloids. Elsevier. Shamooshaki, M. G., Mahounak, A. S., Ghorbani, M., Maghsouldloo, Y., & Ziaeifar, A. M. (2015). Effect of milk and xanthan as egg replacement on the physical properties of mayonnaise. International Letters of Natural Sciences, (49). Golkar, A., Nasirpour, A., & Keramat, J. (2016). Production of reduced-fat mayonnaise using electrostatic and covalent complexes of β-lactoglobulin and Farsi gum. Iranian Journal of Nutrition Sciences & Food Technology, 10(4), 103-114. Gómez, M., González, J., & Oliete, B. (2012). Effect of extruded wheat germ on dough rheology and bread quality. Food and Bioprocess Technology, 5, 2409-2418. Heidari, M., Alami, M., Kashaninejad, M., & Amiri Aghdaei, S. (2014). Evaluation of usability of soy protein isolate and gum tragacanth as egg Substitute in mayonnaise. Journal of Food Processing and Preservation, 6(1), 65-84. Herald, T. J., Abugoush, M., & Aramouni, F. (2009). Physical and sensory properties of egg yolk and egg yolk substitutes in a model mayonnaise system. Journal of texture studies, 40(6), 692-709. HEYDAR, N. R., GHAHREMANI, Z., BARZEGAR, T., & RABIEI, V. (2018). THE EFFECT OF HARVEST STAGE AND STORAGE DURATION ON FRUIT QUALITY OFPHYSALIS (PHYSALIS ANGULATE L.). Iranian Institute of Standards and Industrial Research, National Standard 29651386, Microbiology of Mayonnaise and Salad Sauce: Features and Test Methods. Iranian Institute of Standards and Industrial Research, National Standard 2454, 2014, Microbiology of Mayonnaise and Salad Sauce: Features and Test Methods. Iranian Institute of Standards and Industrial Research. (2011). National Standard 5272, Microbiology of food and animal feed - a comprehensive method for the general count of microorganisms at 30 degrees Celsius revised 1. Iranian Institute of Standards and Industrial Research, National Standard 10899-2.1389. Microbiology of food and animal feed - Comprehensive method for counting molds and yeasts - Part II - Colony counting method in products with aqueous activity (aw) equal to or less than 95 .. Print: 1 Da Silva, J. P. L., & de Melo Franco, B. D. G. (2012). Application of oregano essential oil against salmonella enteritidis in mayonnaise salad. Int J Food Sci Nutr Eng, 2(5), 70-5. Feizabadi, A. M., Karazhyan, H., & Mahdian, E. (2013). Rheological and textural attributes of mayonnaise including Cress seed gum. Journal of Innovation in Food Science and Technology, 5(3). Matsakidou, A., Blekas, G., & Paraskevopoulou, A. (2010). Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil. LWT-Food Science and Technology, 43(6), 949-957. Mesbahi, G., Farahnaki, A, and Majzoobi, M. (2013). An introduction to food and pharmaceutical hydrocolloids, in the characteristics and applications of hydrocolloids in the food and pharmaceutical industries. Agricultural science of Iran press. Iran. Moallem, E., Ghasemi Pirbalouti, P., Mehregan, I., Nejhad Sattari, T., & Iranbakhsh, A. (2018). Investigation on variation of alkaloids content in different parts of Physalis divaricata D. Don. From Shahrekord region. Eco-phytochemical Journal of Medicinal Plants, 6(1), 75-86. Mun, S., Kim, Y. L., Kang, C. G., Park, K. H., Shim, J. Y., & Kim, Y. R. (2009). Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum. International journal of biological macromolecules, 44(5), 400-407. Naderi, H., Hajimoradlou, A., Imanpour, M. and Taghizadeh, V. (2016) The effects of broccoli powder (Brassica oleracea var. Gemmifera L.) on some indices of mucus on common carp (Cyprinous carpio) Journal of Utilization and Cultivation of Aquatics 5 (3), 33-46. Naderi, S., Rahman, A., & Hoseini, E. (2020). The effect of chestnuts extracts on acidity, peroxide and microbial load of mayonnaise sauce. Iranian Journal of Biological Sciences, 15(1), 31-42. Nasri, R., Bougatef, A., Ben Khaled, H., Nedjar-Arroume, N., Karra Chaâbouni, M., Dhulster, P., & Nasri, M. (2012). Antioxidant and free radical-scavenging activities of goby (Zosterisessor ophiocephalus) muscle protein hydrolysates obtained by enzymatic treatment. Food Biotechnology, 26(3), 266-279. National Standard 8923. (2013). Iran Institute of Standards and Industrial Research, Food Microbiology and Animal Feed - Test preparation, initial suspension and decimal dilutions for microbiology test - Part 6- Special regulations for the preparation of samples taken in the initial stage of production. Lanciotti, R., Gianotti, A., Patrignani, F., Belletti, N., Guerzoni, M. E., & Gardini, F. (2004). Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits. Trends in food science & technology, 15(3-4), 201-208. Rahbari, M., Aalami, M., Kashaninejad, M., & Maghsoudlou, Y. (2014). Effect of wheat germ protein isolate and xanthan gum as egg substitutes on the rheological properties of mayonnaise. Journal of Food Science & Technology (2008-8787), 12(46). Rahmati, N. F., Tehrani, M. M., & Daneshvar, K. (2013). Effect of soy milk as an egg replacer on rheology and textural properties of mayonnaise. Iranian Journal of Food Research, 2(23), 259-270. Shamsaei, S., Razavi, S. M. A., Emadzadeh, B., & Atayesalehi, E. (2017). The effect of basil seed gum and xanthan on the physical and rheological characteristics of low fat mayonnaise. Iranian Food Science and Technology Research Journal, 13(1), 65-78. Sathivel, S., Bechtel, P. J., Babbitt, J. K., Prinyawiwatkul, W., & Patterson, M. (2005). Functional, nutritional, and rheological properties of protein powders from arrowtooth flounder and their application in mayonnaise. Journal of food science, 70(2), E57-E63. Shirmohammadi, M., Azadmard, D. S., & Zarrin, G. S. (2015). Feasibility of formulation functional mayonnaise with incorporating flaxseed powder. Iranian Journal of Nutrition Sciences & Food Technology, 10(3), 57-66. Zaouadi, N., Cheknane, B., Hadj-Sadok, A., Canselier, J. P., & Hadj Ziane, A. (2015). Formulation and optimization by experimental design of low-fat mayonnaise based on soy lecithin and whey. Journal of Dispersion Science and Technology, 36(1), 94-102. Zhu, K., Zhou, H., & Qian, H. (2006). Antioxidant and free radical-scavenging activities of wheat germ protein hydrolysates (WGPH) prepared with alcalase. Process Biochemistry, 41(6), 1296-1302. | ||
|
آمار تعداد مشاهده مقاله: 99 تعداد دریافت فایل اصل مقاله: 124 |
||