جستجوی مقالات مرتبط با کلیدواژه "هیدروکلوئیدها" در نشریات گروه "صنایع غذایی"

The utilization of whey as a by-product of dairy factories in the formulation of fruit drinks, with its high nutritional value, is the best way to return it to the human diet. Colloidal instability or serum separation is a major problem of whey-based beverages. Due to the increasing consumption of hydrocolloids in the food industry and the high price of commercial gums, the use of native gums has become very important.The effect of native gums (a combination of tragacanth, Persian, and sage seed) and commercial gum (pectin) were investigated on stability, viscosity, zeta potential values, and color of beverages. Finally, a sensory evaluation was made on the drink samples.The results showed that the lowest serum separation (4.2%) was related to the sample containing commercial gum and the highest value (92%) was related to the control sample (without gum)(P< 0.05). However, this difference was not significant between commercial and native samples. The highest zeta potential (-19.7) and viscosity (60.3) were related to samples containing commercial gum and native gums, respectively. In terms of sensory evaluation, drinks containing native and commercial gums scored well and can be introduced as good examples.According to the result of this study, it is possible to produce pinacolada drink (a combination of coconut and pineapple juice) based on whey with the least amount of sediment and serum separation using a combination of native gums.

In current study, the effect of different hydrocolloids as stabilizer (high bloom gelatin (HBG), low bloom gelatin (LBG), cold water fish skin gelatin (FSG), low methoxyl pectin (LMP) and modified tapioca starch (MS)), was investigated on physicochemical and rheological properties of yogurt in four concentrations. The results showed that in all samples, except pectin, PH decreased over time, but pH reduction in the sample containing modified starch (MS), was significantly higher than other samples. The LMP sample and the HBG sample had the lowest and highest water holding capacity (WHC) with 57 and 78.6 percent respectively. At low concentrations, the stabilizers produced loose tissue in yogurt, but at high concentrations all types of gelatin improved the uniformity of yogurt tissue. The highest tissue consistency was observed in the HBG sample. Also, viscosity of the samples increased with the addition of stabilizers, and there was a significant relationship between stabilizers concentration and viscosity. All of types of gelatin decreased number of grains but starch significantly increased graininess in all concentrations (p<0.05). However FSG showed the best effect and decreasing of graininess.

Some hydrocolloids are capable of improving the quality of bread and retarding staling. With the aim of improving the quality and delaying the staling of pan bread pectin and cross-linked pectin were added at 0، 0. 5، 0. 75 and 1% (w/w، flour basis) to the bread recipe and effected of these components on the properties of dough and bread were studied. The results showed that addition of pectin and cross-linked pectin had positive effects on water absorption of the flour. Determination of the farinograph parameters of the dough showed that addition of these components could decrease the dough arrival time، while increased the dough softening، however، other farinograph parameters remained unchanged. The control sample had the hardest texture while the sample containing 1% pectin and 0. 5% cross-linked pectin had the softest texture. The highest volume was observed for the bread containing 0. 5% pectin. Determination of the crust color showed no significant differences between breads containing either pectin or cross-linked pectin، while the control had the lightest crumb color. In general، addition of pectin and cross-linked pectin could improve the quality of bread and delay its staling. However، pectin had more positive effects on bread quality compared to the cross-linked pectin.