اثر افزودن برخی ترکیبات کلاته کننده، امولسیفایری و املاح بر خصوصیات حل پذیری و ریز ساختار شیر خشک بدون چربی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 گروه صنایع غذایی، دانشکده فنی و مهندسی، واحد یزد، دانشگاه آزاد اسلامی، یزد, ایران

2 گروه صنایع غذایی، دانشکده فنی و مهندسی، واحد یزد، دانشگاه آزاد اسلامی، یزد، ایران

3 گروه اصلاح نباتات، دانشکده کشاورزی، واحد میبد، دانشگاه آزاد اسلامی، میبد، ایران

چکیده

خواص فیزیکی و عملکردی شیر خشک در بازسازی یا استفاده از آن در فرمولاسیون فراورده‌های غذایی مختلف اهمیت خاصی دارد. فرآیند بازآبدار شدن ضعیف شیر خشک بدون چربی مشکلاتی در اختلاط یکنواخت به وجود می­آورد و تأثیر نامطلوبی بر خواص عملکردی آن می‌گذارد. در این پژوهش، به منظور بهبود خواص بازآبدار شدن، از چند ترکیب امولسیفایری، کلاته کننده و املاح به­طور همزمان استفاده شد: لسیتین و توئین 80  به ترتیب به مقدار 1 و 0.1 درصد به عنوان امولسیفایر، اتیلن دی آمین تترا استیک اسید و سدیم سیترات دو آبه به ‌عنوان ترکیبات کلاته کننده هر یک به میزان 5 میلی مولار و کلرید سدیم و کلرید کلسیم به ترتیب به میزان 0.08 و 0.01 درصد به‌ عنوان املاح. این ترکیبات به شیر تغلیظ شدۀ بدون چربی اضافه و محصول با خشک کن پاششی خشک گردید. نتایج حاصل نشان داد که توئین 80، اتیلن دی آمین تترا استیک اسید و کلرید کلسیم نسبت به سایر ترکیبات استفاده شده اثر بیشتری در بهبود خصوصیات بازآبدار شدن شیر خشک دارند که از بین آنها توئین 80 و کلرید کلسیم یکنواختی بیشتری در ریزساختار شیر خشک موجب شده­اند. به‌ طور کلی، نتایج این تحقیق پیشنهاد می‌کند که ترکیبی از توئین 80، اتیلن دی آمین تترا استیک اسید و کلرید کلسیم برای دستیابی به خصوصیات بازآبدار شدن و ریزساختار بهتر شیر خشک ضروری است.

تازه های تحقیق

 Food Engineering Research/Vol.18/No.66/Spring & Summer 2019/P: 101-114

 

Effect of Some Chelating Agents, Emulsifiers and Salts on Rehydration and Microstructure Properties of Skim Milk Powder

 

M.H. Rajaee, M. Daneshi* and H. Vaezi

 

* Corresponding Author: Assistant Professor, Department of Food Science and Technology, Yazd Branch, Islamic Azad University, Yazd, Iran.

Food and Confectionary Research Center, Yazd Branch, Islamic Azad University, Yazd, Iran. Email: mdaneshi@iauyazd.ac.ir

Received: 12 August 2018, Accepted: 20 April 2019

 

Poor rehydration properties of skim milk powder (SMP) can impact processing efficiency and functionality in final product formulations. In this study, the effects of adding lecithin (1%) and tween 80 (0.1%) as emulsifiers, di sodium EDTA and sodium citrate dihydrat (SCD) each one 5 mM as chelating agents, NaCl (0.08%) and CaCl(0.01%) as salts in improving rehydration characteristics of the product were investigated. These compounds were added to skim milk prior to spray drying and the effects of them on rehydration properties (wettability, dispersibility and solubility), microstructure and chemical properties of SMP were determined. Tween 80, EDTA and CaCl2 had a greater effect on improvement of the rehydration properties compared to other compounds. Tween 80 and CaCl2 also led to higher uniformity in the microstructure of SMP. Overall, the findings suggest that application of tween 80 combined with EDTA and CaCl2 might be an effective technique for improving SMP rehydration properties during reconstitution process.

 

Keywords: Ethylenediaminetetraacetic acid, Sodium citrate, Texture

کلیدواژه‌ها

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