کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
222645 464285 2016 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
A “reduced-pressure distillation” method to prepare zein-based fat analogue for application in mayonnaise formulation
ترجمه فارسی عنوان
یک فشار تقطیر تحت فشار؟ روش برای تهیه آنالوگ چربی بر اساس ژین برای کاربرد در فرمولاسیون مایونز
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
چکیده انگلیسی


• Zein extracted from DDGS was used for the development of human food.
• A reduced-pressure distillation method was used to produce zein-based fat analogue.
• Xanthan gum was used as the anti-aggregating reagent.
• Zein-based fat analogue was applied in mayonnaise.

In this study, the zein extracted from distillers dried grains with solubles (DDGS) is utilized to produce a fat analogue, by employing a simple ”reduced-pressure distillation microparticulation“ method. The optimal conditions for preparing the fat analogue are as follows: a zein concentration of 3 w/v% (based on 60 v/v% ethanol water), an agitator speed of 200 rpm, a xanthan gum amount of 20 wt% (based on zein mass) and a heating temperature of 50 °C. The zein-based fat analogue obtained has a volume-weighted mean diameter (D[4, 3]) of about 16 μm, which is then applied in the formulation of mayonnaise, at fat substitution ratios of 0% (full-fat), 20%, 40%, 60%, 80% and 100%, respectively. Based on the appearance, stability, total calorific value, as well as rheological, microstructure and sensory analyses, it may be concluded that the fat substitution ratio of no more than 40% is acceptable. This paper illustrates another high-value added use of zein.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 182, August 2016, Pages 1–8
نویسندگان
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