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تاثیر استفاده از بایژل به عنوان جایگزین خامه بر خصوصیات فیزیکوشیمیایی و بافتی پنیر پیتزای پروسس | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 24، شماره 1 - شماره پیاپی 75، خرداد 1404، صفحه 39-58 اصل مقاله (803.39 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2025.365834.1393 | ||
| نویسندگان | ||
| علی ابراهیم زاده* 1؛ مریم قاسمی2؛ مصطفی مظاهری طهرانی3؛ محمدحسین حدادخداپرست4 | ||
| 1دانشگاه فردوسی مشهد | ||
| 2صنایع غذایی-دانشکده کشاورزی- دانشگاه فردوسی مشهد | ||
| 3استاد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد | ||
| 4صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد | ||
| چکیده | ||
| چربی‌های جامد نقشی مهم در کیفیت و ویژگی‌های حسی مواد غذایی دارند، اما به‌دلیل مقدار بالای اسیدهای چرب اشباع شده و ترانس، نگرانی‌هایی را در زمینه سلامت مصرف‌کننده ایجاد کرده‌اند. ازاین‌رو، تولیدکنندگان مواد غذایی در تلاش‌اند تا با حفظ کیفیت نهایی محصول، میزان مصرف چربی را کاهش دهند. در این پژوهش، از بایژل‌های تهیه‌شده از هیدروژل‌های گوار و زانتان و اولئوژل روغن سویا حاوی مونو گلیسرید و دی گلیسرید، در سطوح صفر، ۲۵، ۵۰، ۷۵ و ۱۰۰ درصد بهجای خامه در فرمولاسیون پنیر پیتزای پروسس استفاده شد. ویژگی‌های فیزیکوشیمیایی و عملکردی نمونه‌های تولیدشده از جمله سفتی، چسبندگی، ویژگی‌های رئولوژیکی، ذوب‌پذیری و کشش‌پذیری ارزیابی شدند. نتایج نشان داد که با افزایش سطح جایگزینی خامه با بایژل، میزان پروتئین کاهش مییابد و در نتیجه، سفتی و مدول‌های الاستیک و ویسکوز کاهش پیدا میکنند و چسبندگی نسبت به نمونه شاهد افزایش مییابد. استفاده از بایژل موجب بهبود کشش‌پذیری نمونه‌ها گردید. نمونه حاوی ۷۵ درصد بایژل، سفتی مشابه با نمونه شاهد، کشش‌پذیری مطلوب و میزان پس‌دادن چربی کمتری را نشان داد. بر اساس یافته‌های این مطالعه، جایگزینی خامه با بایژل تا سطح ۷۵ درصد بدون کاهش معنادار در کیفیت نهایی پنیر پیتزای پروسس امکان‌پذیر است. | ||
| کلیدواژه‌ها | ||
| بایژل؛ مونو دی گلیسیرید؛ گوار؛ زانتان؛ پنیر پیتزای پروسس | ||
| عنوان مقاله [English] | ||
| Production and investigation of the use of Bigel as a substitute for cream in the formulation of processed cheese pizza | ||
| نویسندگان [English] | ||
| ali ebrahimzadeh1؛ maryam Ghasemi2؛ Mostafa Mazaheri Tehrani3؛ Mohammad Hossein Haddad khodaparast4 | ||
| 1Ferdowsi University Mashhad | ||
| 2Ferdowsi University of Mashhad | ||
| 3Ferdowsi University of Mashhad | ||
| 4Ferdowsi University of Mashhad | ||
| چکیده [English] | ||
| Solid fats play a crucial role in determining the quality and sensory attributes of food products. However, their use has raised health concerns due to their high content of saturated and trans fatty acids. Consequently, food manufacturers are seeking strategies to reduce fat content without compromising the final product quality. In this study, bigels composed of guar and xanthan gum-based hydrogels and soybean oil oleogels containing mono- and diglycerides were incorporated into processed pizza cheese formulations as cream substitutes at levels of 0%, 25%, 50%, 75%, and 100%. The physicochemical and functional properties of the cheese samples—including hardness, adhesiveness, rheological behavior, meltability, and stretchability—were evaluated. Results showed that increasing the level of bigel substitution led to a reduction in protein content, which in turn decreased hardness, elastic (G′) and viscous (G″) moduli, and increased adhesiveness compared to the control. The incorporation of bigel significantly improved the stretchability of the cheese samples. The 75% bigel-substituted sample demonstrated comparable hardness to the control, along with superior stretchability and lower oil release. Overall, the findings suggest that up to 75% of cream can be successfully replaced with bigels in processed pizza cheese formulations without negatively affecting key quality attributes. | ||
| کلیدواژه‌ها [English] | ||
| Baigel, mono diglyceride, guar, xanthan, processed pizza cheese | ||
| مراجع | ||
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