کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5512335 1540220 2017 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of basil seed gum, Cress seed gum and Quince seed gum on the physical, textural and rheological properties of whipped cream
ترجمه فارسی عنوان
اثرات اسانس بذر ریشه، عصاره دانه کراس و آدامس آفتابگردان بر خصوصیات فیزیکی، بافتی و رئولوژیکی کرم خرد شده
کلمات کلیدی
رئوئولوژی، لثه دانه، خامه زده شده،
موضوعات مرتبط
علوم زیستی و بیوفناوری بیوشیمی، ژنتیک و زیست شناسی مولکولی زیست شیمی
چکیده انگلیسی

This study focuses on the physical, textural and rheological properties of low fat (LF) whipped cream with 30% fat content developed with Basil seed gum (BSG), Cress seed gum (CSG) and Quince seed gum (QSG) at the concentration of 0.1 and 0.3% (w/w) and comparison with high fat (HF) whipped cream sample (55%) as control. Flow curves were analyzed using Herschel bulkey and Carreau models through a fitting procedure. The rheological investigations confirmed that all samples were shear thinning fluid exhibiting a yield stress and thixotropy properties. The frequency sweep test showed that at the same gum concentration, mixes containing BSG have higher G′, G″ and η* than those of mixes with QSG and CSG, and all mixes containing gum displayed weak gel-like behavior. Analysis showed that adding and increasing gums concentration caused to increased viscosity, hardness and overrun, leading to a better quality in the final products. Moreover, textural properties showed that the effect of BSG on hardness and adhesiveness was significantly greater than QSG and CSG at the same concentration. Based on obtained result, 0.3% concentration of added BSG had a much greater effects on the whipped cream properties than those of mixes with QSG and CSG.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Biological Macromolecules - Volume 98, May 2017, Pages 820-828
نویسندگان
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