تهیه پودر زرشک تولیدی به روش کف‌پوشی و اثر دمای خشک کن بر ویژگی‌های آن

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشگاه علوم کشاورزی و منابع طبیعی ساری

2 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری

چکیده

هدف از این مطالعه دست‌یابی به کف آب زرشک با حداقل دانسیته و حداکثر پایداری کف با استفاده از صمغ دانه ریحان بود. به منظور اجرای پژوهش، ابتدا جهت تولید کف، آب زرشک تهیه و صمغ دانه ریحان استخراج شد. سپس کف حاصل با استفاده از صمغ دانه ریحان به عنوان پایدارکننده در سطوح 0، 1/0 و 3/0%، عامل کف‌زای پودر سفیده تخم مرغ در سطوح 5/0، 1 و 5/1 درصد در دمای ºC 50 تهیه شد. بر اساس قابلیت تشکیل کف و پایداری کف تشکیل شده، غلظت بهینه 5/1 و ‌ 3/0 درصد به ترتیب برای سفیده تخم مرغ و صمغ دانه ریحان بدست آمد. در فرایند خشک کردن با هوای داغ، اثر دمای 50، 60 و 0C70 بر حلالیت، ظرفیت جذب آب، رنگ، دانسیته توده، فعالیت آبی و FTIR کف در غلظت بهینه پودر سفیده تخم مرغ و صمغ دانه ریحان با ضخامت mm5 مورد بررسی قرار گرفت. نتایج آنالیز واریانس نشان داد که با افزایش دمای خشک کردن حلالیت و روشنی پودر تولیدی به طور معنی‌داری افزایش یافت، در حالی که ظرفیت جذب آب، دانسیته توده و فعالیت آبی روند کاهشی نشان داد و تغییر ساختاری در پیک تیمار‌های FTIR ایجاد نکرد. با توجه به نتایج پژوهش، از صمغ دانه ریحان می‌توان برای بهبود پایداری کف در محصولات غذایی حاوی آلبومین سفیده تخم مرغ استفاده نمود.

چکیده تصویری

تهیه پودر زرشک تولیدی به روش کف‌پوشی و اثر دمای خشک کن بر ویژگی‌های آن

تازه های تحقیق

  • کف پایدار آب زرشک با استفاده از سفیده پودر تخم مرغ و صمغ دانه ریحان با غلظت 5/1 و 3/0 درصد به ترتیب تشکیل شد.
  • پودر آب زرشک به روش کف­پوشی با هوای داغ در آون بخوبی تهیه شد.
  • دمای ℃ 70 هوای داغ خشک کن باعث تولید پودر زرشک با خصوصیات کیفی بهتری شده است.  

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Preparation of barberry powder produced by foam mat method and the effect of dryer temperature on its properties

نویسنده [English]

  • S. Khadije Hosseini 2
2 Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University
چکیده [English]

The aim of this study was to achieve a foam mat with minimum density and maximum foam mat stability. In order to conduct research, first to produce foam, barberry juice is prepared, basil seed gum (BSG) is extracted and then foam is used using basil seed gum as a stabilizer in different concentrations (0, 0.1 and 0.3%) and agent Egg white powder (EWA) in different concentrations (0.5, 1 and 1.5%) at 50°C was prepared by Foam mat drying method. A concentration of 1.5% egg white and a concentration of 0.3% basil seed gum were selected as the optimal concentration. The effect of different drying temperatures (50, 60 and 700C) on solubility, water absorption capacity, color, bulk density, water activity and FTIR foam consisting of the optimal concentration of egg white powder and basil seed gum in the optimal concentration were investigated. The results of analysis of variance showed that increasing the drying temperature significantly increased the solubility, brightness in the produced powder, while the water absorption capacity, density and aw significantly decreased. At high drying temperatures, denaturation of proteins and placement of hydrophobic groups on their surface are the reasons for reduced water absorption. Basil seed gum can be used to improve foam stability in foods containing egg white albumin.

کلیدواژه‌ها [English]

  • Barberry
  • foam mat
  • basil seed gum
  • egg white powder
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