تاثير صمغ كاراگينان و جايگزيني نسبي كره با روغن آفتابگردان بر برخي از خصوصيات فيزيكي شيميايي پخشينه سمنو طي زمان نگهداري

Effect of carrageenan gum and partial replacement of butter with the sunflower oil on some physicochemical properties of samanu spread during storage

سمنو يكي از دسرهاي سنتي ايران با ارزش غذايي بالا مي باشد كه استفاده از آن به عنوان جايگزين مواد غذايي با ميزان مصرف و كالري بالا مانند شكلات هاي صبحانه و ديگر پخشينه هاي چرب حايز اهميت است. از اين رو، به منظور ارزيابي فرمولاسيون پخشينه كم چرب سمنو از فاكتورهاي كل روغن (30-10 درصد)، نسبت روغن گياهي به كره (80:20-50:50 درصد) و ميزان پايداركننده (5/0-1/0 درصد) استفاده گرديد. تاثير هر يك از پارامترها بر خصوصيات فيزيكوشيميايي پخشينه نظير رطوبت، pH، اسيديته، پايداري امولسيون و اختلاف رنگي طي مدت نگهداري 14 روز در دما ? ? 4 در يخچال توسط روش آماري سطح پاسخ و فاكتوريل ارزيابي شد. خصوصيات رطوبت، pH، پايداري امولسيون و اختلاف رنگي در طي زمان به طور معني داري كاهش ولي اسيديته افزايش يافت. افزايش كاراگينان در فرمولاسيون پخشينه نشان داد كه نمونه هاي حاوي كاراگينان بيشتر، محتواي رطوبتي و اسيديته كمتر اما pH، پايداري امولسيون و اختلاف رنگي بيشتري داشتند. همچنين افزايش كره نسبت به روغن گياهي نيز در فرمولاسيون باعث افزايش تمامي خصوصيات مورد بررسي گرديد.

Effect of carrageenan gum and partial replacement of butter with the sunflower oil on some physicochemical properties of samanu spre 1d during storage S Shahabadiʹ*, H Tavakolipour 2 , SA ,vlortazavi" and 1\ ••aouli4 Received: January 20,2015 Accepted: March 02. 2015 1MSc, Department of Food Science and Technology. Azad Islamic University of Salvevar. SabJcvar. ]ran 2 Associate Professor, Department of Food Science and Technology. ,\zad Islamic University of Sabzevar, Sabzevar, Iran 3Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi UniversitY of Mash had, Mash had, Iran ʹphD student. research institute of food science and technology, Mashhad, Iran ʹCorresponding Author: E-mail: samira.shahabadi@yahoo.com Abstract Samanu is a traditional Iranian dessert with high nutritional value that using it as substitute of high­ calorie and high-consumption foods such as breakfast chocolates and other fat spreads is important. Hence, in order to evaluate of low-fat samanu spread formulation total oil t I 0-JOʹʹ/o), vegewbk oii to butter ratio (50:50-80:20%) and stabilizer content (0.1-0.5%) parameters were m;ed. Flfccr ol each parameter was studied on physicochemical properties of the spread namely moisture. pll. acidity, emulsion stability and color difference using by response surface methodology and factorial during storage at 4ʹC for 14 days. Moisture. pH, emulsion stability and color difference of the spread were significantly decreased during storage however, the acidity was decreased. Carrageenan increasing in the spread formulation revealed that the sample contained more carrgeenan has less moisture and acidity but much pH, emulsion stability and color difkrcncc. As well as increasing butter compared to vegetable oil increased the all studied properties. Keywords: Spread, Butter, Carrageenan, sunt1owcr oil