بهینه سازی پایداری سیستم امولسیونی سس سالادِ حاوی برخی از هیدروکلوئیدها، در طی نگهداری سرد و منجمد توسط روش سطح پاسخ

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانش آموخته کارشناسی ارشد، دانشگاه تبریز

2 استادیار، دانشگاه تبریز

3 دانشیار، دانشگاه تبریز

4 مربی، دانشگاه تبریز

چکیده

در این تحقیق اثر سه متغیر مقدار کنسانتره پروتئین آب پنیر (WPC) (7/0 تا 8/2%) و کازئینات سدیم (CAS) (7/0 تا 8/2%) به عنوان جایگزین تخم مرغ و کربوکسی متیل سلولز (CMC) (066/0 تا 234/0%) به عنوان قوام دهنده بر پایداری سس سالاد طی نگهداری در دمای اتاق، یخچال و انجماد بررسی شد. نتایج پایداری در قالب طرح مرکب مرکزی (CCD) بررسی و به روش سطح پاسخ (RSM) مدل سازی و تجزیه شد. نتایج آزمایشات نشان داد که افزودن هیدروکلوئیدها روی پایداری استریکی و الکترواستاتیکی سس سالاد تهیه شده، تاثیر مثبت دارد و افزودن این هیدروکلوئیدها به سس سالاد باعث افزایش میزان پایداری طی نگهداری می شود. با توجه به نتایج به دست آمده، نقطه بهینه غلظت متغیرهای مستقل برای تولید سس سالاد با بیشترین پایداری طی نگهداری در دمای اتاق و یخچال بصورت 8011/2% WPC، 75/1% CAS و 192/0%CMC و برای تولید سس سالاد با بیشترین پایداری طی نگهداری در حالت انجماد، بصورت 68/1% WPC، 84/0% CAS و 84/0% CMC به دست آمد. نتایج نشان داد که استفاده از کنسانتره پروتئین آب پنیر، کازئینات سدیم و کربوکسی متیل سلولز باعث افزایش پایداری طی نگهداری در دمای اتاق، یخچال و انجماد می شود.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Optimization of Emulsion Stability of Salad Dressing with Hydrocolloids During Cold Storage and Freezing by Response Surface Methodology

نویسندگان [English]

  • Arezoo Salmanpoor 1
  • Mahmud Sowti Khiabani 2
  • Babak Ghanbarzadeh 3
  • S. Hosein Jalali 4
1 MSc Graduated of Department of Food Science and Technology, University of Tabriz
2 Assisstant professor professor Department of Food Science and Technology, University of Tabriz
3 Associate professor Department of Food Science and Technology, University of Tabriz
4 Department of Food Science and Technology, University of Tabriz
چکیده [English]

In this research, the effects of three variables, whey protein concentrate, WPC (0.7- 2.8%), sodium caseinate, CAS(0.7-208%) as substitute for egg and carboxymethylcellulose, CMC(0.66-0.234 % w/w) as thickening agent on salad dressing emulsion stability during storage at room, refrigerated and frozen temperature were investigated. The central composite experimental design (CCD) was used and the data were analyzed using response surface methodology (RSM). The results of analysis of variance (ANOVA) showed that P values of all models were significant and lack of fit P values was not significant at the level of 95%. Therefore, the adequacy of models was acceptable. The results showed that the optimum level of hydrocolloids for producing salad dressing with highest  stability during storage at room and refrigeration temperature were 2.8011% WPC, 1.75% CAS and 0.192% CMC and the optimum level of hydrocolloids for producing salad dressing with highest  stability during freezing temperature were 1.68% WPC, 0.84% CAS and 0.84% CMC. The results indicated that using suitable concentrations of whey protein concentrate, sodiumcaseinate and carboxymethyl cellulose increased salad dressing stability during storage at room, refrigerated and frozen temperature

کلیدواژه‌ها [English]

  • stability
  • Response surface methodology
  • Sodiumcaseinate
  • Whey protein concentrate
  • Carboxymethylcellulose
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