بررسي اثرات زانتان، اينولين، تاپيوكا و نشاسته پيش ژلاتينه در شرايط مختلف توليد برروي خواص فيزيكوشيميايي، رئولوژيكي، حسي و ماندگاري سس مايونز كم چرب

Application of xanthan, inulin, tapioca and pre-gelatinized starch in different production condition on the physicochemical, rheological, sensory and shelf life of low fat mayonnaise

سس مايونز به عنوان يك امولسيون روغن در آب با pH كمتر از 1/4 يكي از قديمي ترين امولسيون هاي ساخت بشر بوده و هم اكنون از پر مصرف ترين سس ها در جهان و ايران است. امروزه از صمغ ها بطور وسيع جهت پايداري و تغيير ويژگي هاي رئولوژيك مايونز استفاده مي شود. هدف از اين پژوهش، بررسي تأثير دور همزن (1500، 1700 و 2500 دور در دقيقه) و نوع صمغ ها و جايگزين هاي چربي شامل زانتان، اينولين، تاپيوكا و نشاسته پيش ژلاتينه در سه سطح غلظتي 2/0، 3/0 و 4/0 درصد بر خواص فيزيكو شيميايي، رئولوژيكي و ماندگاري نمونه هاي سس مايونز كم چرب بود. نتايج حاكي از آن بود كه نوع صمغ، غلظت صمغ و دور همزن اثر معني داري بر pH و اسيديته نمونه هاي سس نداشت (05/0

Mayonnaise, as an oil in water emulsion, with pH value of lower than 4.1, is one of the oldest man made emulsions and is consumed at high value in the world and Iran. Nowadays, gums are used at high levels to stabilize of mayonnaise and changing rheological properties of it. The aim of this study was the effects of gums as fat replacers, include xanthan, inulin, tapioca and pre-gelatinized starch at concentrations of 0.2, 0.3 and 0.4% at different agitation speed on stability of low-fat, physico-chemical and rheological properties of mayonnaise. The results indicated that the type of gum, gum concentration and agitation speed had no significant effect on pH and acidity of the mayonnaise samples (p>0.05). The highest viscosity was due to xanthan gum sauce and there was no significant difference between pre-gelatinized starch, tapioca and inulin (p>0.05). Also samples with 2500 rpm had highest viscosity and the viscosity of samples with 1500 and 1700 stirrers was not significantly different. Increasing the concentration of gum from 0.2 to 0.4 increased viscosity, but no significant difference was observed between the samples (p>0.05). In terms of the stability of the emulsion, the sample containing xanthan at a concentration of 0.2 and the circumference of the 2500 stirrer showed the highest stability. In terms of different sensory characteristics, xanthan and starch pre-gelatinous were ranked first.