بهينه‌سازي فرمولاسيون سس مايونز با استفاده از شير كنجاله پسته به عنوان جايگزين زرده تخم‌مرغ در سطوح مختلف صمغ‌هاي زانتان و گوار به روش سطح پاسخ

Optimization of Mayonnaise Formula by Using Pistachio Meal Milk as an Egg Substitute in Different Levels of Xanthan and Guar Gum by Response Surface Methodology

ﻣﺎﯾﻮﻧﺰ اﻣﻮﻟﺴﯿﻮن روﻏﻦ در آب ﻣﯽ ﺑﺎﺷﺪ ﮐﻪ ﺗﻮﺳﻂ ﻋﻤﻞ اﻣﻮﻟﺴﯿﻔﺎﯾﺮي ﺗﺨﻢ ﻣﺮغ ﭘﺎﯾﺪار ﻣﯽ ﺷﻮد. اﻣﺎ ﺳﻄﻮح ﺑﺎﻻي ﮐﻠﺴﺘﺮول ﻣﻮﺟﻮد در زرده ﺗﺨﻢ ﻣﺮغ ﺳﺒﺐ ﺗﻼش ﺑﺮاي ﯾﺎﻓﺘﻦ ﻣﺎده اي ﻣﻨﺎﺳﺐ ﺑﻪ ﻋﻨﻮان ﺟﺎﯾﮕﺰﯾﻦ ﺗﺨﻢ ﻣﺮغ ﺷﺪه اﺳﺖ. ﻫﺪف از اﯾﻦ ﭘﮋوﻫﺶ ﮐﺎرﺑﺮد ﺷﯿﺮ ﮐﻨﺠﺎﻟﻪ ﭘﺴﺘﻪ ﺑﻪ ﻋﻨﻮان ﺟﺎﯾﮕﺰﯾﻦ ﺗﺨﻢ ﻣﺮغ و ﯾﺎﻓﺘﻦ ﻓﺮﻣﻮل ﺑﻬﯿﻨﻪ ﺑﺮاي ﺗﻮﻟﯿﺪ ﻣﺎﯾﻮﻧﺰ ﻣﯽ ﺑﺎﺷﺪ. ﺑﺪﯾﻦ ﻣﻨﻈﻮر ﻧﻤﻮﻧﻪ ﻫﺎي ﻣﺎﯾﻮﻧﺰ ﺑﺎ ﺗﺨﻢ ﻣﺮغ ﮐﺎﻫﺶ ﯾﺎﻓﺘﻬﺒﺎ اﺳﺘﻔﺎده از ﺷﯿﺮ ﮐﻨﺠﺎﻟﻪ ﭘﺴﺘﻪ در 5ﺳﻄﺢ ﺟﺎﯾﮕﺰﯾﻨﯽ ﺑﺎ زرده ﺗﺨﻢ ﻣﺮغ )0، 25، 50، 75 و100 درﺻﺪ( و ﺻﻤﻎ ﻫﺎي زاﻧﺘﺎن و ﮔﻮار در 5 ﺳﻄﺢ وزن ﮐﻞ ﻓﺮﻣﻮل )0، 0/05، 0/1، 0/15 و 0/2 درﺻﺪ( ﺑﺎ اﺳﺘﻔﺎده از روش ﺳﻄﺢ ﭘﺎﺳﺦ ﻃﺮح ﻣﺮﮐﺐ ﻣﺮﮐﺰي ﺗﻮﻟﯿﺪ و ﺳﭙﺲ ﺳﻔﺘﯽ، ﻧﯿﺮوي ﭼﺴﺒﻨﺪﮔﯽ، ﭼﺴﺒﻨﺪﮔﯽ، ﭘﺎﯾﺪاري ﺣﺮارﺗﯽ، ﭘﺎﯾﺪاري ﻓﯿﺰﯾﮑﯽ ﻧﻤﻮﻧﻪ ﻫﺎ اﻧﺪازه ﮔﯿﺮي ﺷﺪﻧﺪ و در ﻧﻬﺎﯾﺖ ﻣﺪل ﺳﺎزي اﻧﺠﺎم ﮔﺮﻓﺖ. ﺿﺮﯾﺐ ﺗﺒﯿﯿﻦ ﻣﺪل ﻫﺎي ﺑﺪﺳﺖ آﻣﺪه ﺣﺎﮐﯽ از ﺗﻮاﻧﺎﯾﯽ ﻣﻨﺎﺳﺐ اﮐﺜﺮ ﻣﺪل ﻫﺎ در ﺗﺨﻤﯿﻦ داده ﻫﺎ و ﺗﻄﺎﺑﻖ ﻣﻨﺎﺳﺐ داده ﻫﺎي ﺣﺎﺻﻞ از اﻧﺪازه ﮔﯿﺮي ﺑﺎ اﻋﺪاد ﺗﺨﻤﯿﻦ زده ﺷﺪه ﺗﻮﺳﻂ ﻣﺪل ﻫﺎ ﺑﻮد.ﻧﻤﻮﻧﻪ ﻫﺎي ﺣﺎوي 25درﺻﺪ ﺷﯿﺮ ﮐﻨﺠﺎﻟﻪ ﭘﺴﺘﻪ ﺑﺎ 0/09 درﺻﺪ ﺻﻤﻎ و 64 درﺻﺪ ﺷﯿﺮ ﮐﻨﺠﺎﻟﻪ ﺑﺎ 0/15 درﺻﺪ ﺻﻤﻎ ﺑﻪ ﻋﻨﻮان ﻧﻤﻮﻧﻪ ﻫﺎي ﺑﻬﯿﻨﻪ ﻣﻌﺮﻓﯽ ﺷﺪﻧﺪ. ﺑﻪ ﻣﻨﻈﻮر ﺻﺤﺖ از اﯾﻦ ﭘﯿﺸﮕﻮﯾﯽ، آزﻣﻮن اﻋﺘﺒﺎر ﺳﻨﺠﯽ اﻧﺠﺎم ﮔﺮﻓﺖ و ﻣﺸﺨﺺ ﺷﺪ ﮐﻪ ﻧﻤﻮﻧﻪ ﻫﺎ از ﻟﺤﺎظ ﺳﻔﺘﯽ، ﻧﯿﺮوي ﭼﺴﺒﻨﺪﮔﯽ، ﭼﺴﺒﻨﺪﮔﯽ، ﭘﺎﯾﺪاري ﻓﯿﺰﯾﮑﯽ و ﭘﺎﯾﺪاري ﺣﺮارﺗﯽ ﺑﺎ اﻋﺪاد ﭘﯿﺶ ﺑﯿﻨﯽ ﺷﺪه ﻣﻄﺎﺑﻘﺖ داﺷﺘﻪ و ﺗﻨﻬﺎ اﺧﺘﻼف ﻧﺎﭼﯿﺰي ﺑﺎﻫﻢ داﺷﺘﻨﺪ. ﻣﯽ ﺗﻮان ﻧﺘﯿﺠﻪ ﮔﺮﻓﺖ ﺑﺎ اﺳﺘﻔﺎده از اﯾﻦ دوﻓﺮﻣﻮل ﺑﻬﯿﻨﻪ، ﺳﺲ ﻣﺎﯾﻮﻧﺰ ﺑﺎ ﻣﯿﺰان ﮐﻠﺴﺘﺮول ﮐﻢ و وﯾﮋﮔﯽ ﻫﺎي ﻣﺸﺎﺑﻪ ﺑﺎ ﺷﺎﻫﺪ)ﺣﺎوي 13 درﺻﺪ زرده ﺗﺨﻢ ﻣﺮغ(ﺗﻮﻟﯿﺪ ﮐﺮد.

Mayonnaise is an oil-in-water emulsion that is sustained by emulsifying property of egg yolk. But high levels of cholesterol in egg yolk have made scientists try to find an appropriate substitute for it. The purpose of this study was to use pistachio meal milk as an egg substitute and to find the optimal formula for producing mayonnaise. For this purpose, mayonnaise with reduced egg yolk were produced using substitution of pistachio meal milk with egg yolk in 5 levels (0, 25, 50, 75and 100%) and xanthan and Guar gum at 5 levels (0, 0.05, 0.1, 0.15 and0.2%, based on total weight of product) by central composite design response surface methodology. Then, the hardness, adhesive force, adhesiveness, heat stability and physical stability of the samples were evaluated and finally, modeling was conducted. The Coefficientof determination of the obtained models indicated the ability of most models to predict and adapt to the predicted numbers. The sample with 25% meal milk (0.09% gum) and the sample with meal milk 64% (0.15% gum) were introduced as optimal samples. For verifying this prediction, the validation test was carried out and it was found that the samples conformed to the predicted ones in terms of hardness, adhesive force, adhesiveness, physical stability and heat stability and only slight differences were seen. So, it can be concluded that with the help of these two optimal formulas, a mayonnaise with low cholesterol levels and similar properties to the control(including 13% egg yolk) can be produced.