توليد مافين با روغن كاهش يافته با استفاده از اولئوژل كمپلكس محلول پروتئين سفيده تخم مرغ و صمغ زانتان به روش قالب گيري كف

Production of reduced fat muffins using soluble complex of egg white proteinxanthan gum oleogel based on foam molding

روغن ها و چربي ها به‌ منظور بهبود مواد مغذي و خصوصيات كيفي به‌طور گسترده در فرمولاسيون مواد غذايي مورد استفاده قرار مي گيرند. درسال هاي اخير، ‌آگاهي مصرف كننده ها از رابطه بين رژيم غذايي و سلامتي افزايش يافته است كه باعث افزايش نگراني از نظر ميزان اسيدهاي چرب اشباع در محصولات غذايي شده است. بنابراين در اين تحقيق استفاده از چربي جامد با محتواي اسيدهاي چرب غيراشباع با استفاده از اولئوژل جهت توليد مافين با روغن كاهش يافته مورد بررسي قرارگرفت. ابتدا به روش غيرمستقيم قالب گيري كف با استفاده از كمپلكس پروتئين سفيده تخم مرغ و صمغ زانتان سيستم اولئوژل روغن كنجد توليد شد. سپس اولئوژل جهت توليد كيك مافين با روغن كاهش يافته در سه سطح 10، 30 و 50 درصد استفاده شد. در اين مطالعه ويژگي هاي بافتي، رنگ، تخلخل، فعاليت آبي، رطوبت و حجم مخصوص نمونه هاي مافين مورد بررسي قرارگرفت. مافين با 10 درصد روغن كاهش يافته بيشترين حجم و دانسيته را داشت و از ويژگي هاي بافتي مشابه نمونه شاهد برخوردار بود. با كاهش ميزان چربي به 50 درصد مقدار اوليه حجم مافين كاهش و سفتي بافت افزايش يافت كه اين افزايش معني دار بود (0/05p<). نتايج ارزيابي حسي نشان داد كه نمونه 10درصد روغن كاهش يافته از بالاترين مقبوليت نزد مصرف كننده برخوردار  است. با توجه به نتايج اين پژوهش مي توان بيان داشت با استفاده از سيستم اولئوژل ضمن مهار مشكلات ناشي از چربي مي توان محصولات رژيمي فاقد كلسترول با خواص حسي و كيفي بهبود يافته و به‌عنوان يك غذاي عملگرا توليد نمود.

1Introduction: Fats are widely used in food formulations to improve nutrients and quality of food products. In recent years, consumer awareness of the relationship between diet and health has increased, which results in increasing concerns about fats in products, in terms of high levels of saturated fatty acids. Therefore, various attempts have been conducted to find appropriate method to produce solid fats with unsaturated fatty acid content. The production of lowfat cake is of special nutritional importance due to the effects of fats and the incidence of various diseases such as hypercholesterolemia and cardiovascular. In cake making, oil is very important, first of all, it has an effect on keeping the air in the cake dough. It causes porosity and increases the volume of the cake. The conversion of liquid oils to gellike structures that have the properties of a solid fat (rheological properties, viscoelasticity, dispersibility, and softness) without using large amounts of saturated fats is an important development in the food industry, and structures produced by oleogelation are called oleogels. Therefore, the main purpose of this study was to produce low-calorie muffins by removing fat and replacing it with an oleogel system prepared from a soluble complex of xanthan gum and egg white by indirect foam molding. Materials and Methods: First, aerogels were produced indirectly using egg white protein complex and xanthan gum, and then oleogel was produced by adsorption of oil. In this method, first, water suspensions containing 0.5 wt% of xanthan and 5 wt% of egg white protein were prepared. In the next step, the oleogel was used to produce muffin with reduced oil in three levels of 10, 30 and 50%. In this study, texture characteristics, color, porosity, water activity, moisture, specific volume of muffin samples were investigated. In the control sample, cake dough contained 100% wheat flour, 50% sugar powder, 30% liquid vegetable oil, 2% baking powder, 0.2% vanilla, 36% eggs and 12% invert syrup. To prepare samples containing oleogels, oil was removed and different concentrations of oil reduction at the level of 50, 30 and 10% in the formulation were added to each treatment. Results and Discussion: Muffin with 10% reduced oil had the highest volume and density and had similar texture characteristics to the control sample. By reducing the amount of fat to 50% of the initial amount in muffin, the volume decreased and the firmness of the texture increased significantly (p <0.05). The reduction of the percentage of porosity confirmed that the texture stiffness in higher values of substitution. The sensory evaluation showed that the 10% reduced oil sample had the highest consumer acceptance. According to the results of this study, it can be suggested that preparing muffins with oleogels can reduce the problems caused by fats, while improved sensory and qualitative properties and be produced as a functional food.