The Effect of Carob Seed Gum on Reducing Two-Phase and Physicochemical, Rheological and Sensory Properties of Dough

Subject Areas : Microbiology

E. Azadfar ¹ , Z. Bahrami ² , M. Sharifi ³ , R. Jeblaha ⁴

1 - PhD Student of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
2 - PhD Student of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
3 - PhD Student of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
4 - Master of Environmental Health Engineering, Faculty of Health, Sabzevar University of Medical Sciences, Sabzevar, Iran.

Received: 2021-12-25 Accepted : 2021-12-25 Published : 2021-12-22

Keywords: Becoming Two Phases, Carob Seed, Dough, Zeta potential,

Abstract :

Introduction: Today, due to the increasing public awareness of the harms of consuming carbonated beverages, the tendency to consume natural beverages such as drinking yoghurt is increasing, but despite the observance of health standards, the sensory and physical characteristics of this product that are very important have not been confident. One of the main problems in this drink is the two-phase formation, that is due to the acidic conditions, where the casein proteins of yogurt accumulate and precipitate and eventually create an undesirable appearance and condition.Materials and Methods: In order to prevent this problem, hydrocolloids can be used. In this study, the effects of adding carob seed gum at concentrations of 0.1, 0.15, 0.2 and 0.25% to buttermilk were investigated. The physicochemical, rheological, activation energy, potential, two-phase formation and organoleptic properties of this populate drink was studied thoroughly.Results: The potential in dough samples is from -17.96 to -31.89 mV, respectively. Changes in the flow behavior of dough from Newton to dilute by shear were observed during the addition of carob seed gum and a suitable mathematical model to predict the flow behavior of the product. Fermented milk fermented with carob seed gum was the law of power. Activation energy in dough samples ranged from 13.82 to 24.98 kj/mol, respectively. The best sample in terms of sensory evaluations was reported for the sample with a concentration of 0.2% carob seed gum.Conclusion: The use of carob seed gum had a favorable effect on the physicochemical, sensory and rheological properties of dough.

References:

AACC. (2000). Approved methods of the American Association of the Cereal Chemist, 10^th edition.

Amiraghdaei, C., Shahidi., F., Ohshima, Wanasundara, U. & Yurttas, C. T. (2003). Turkish Tombul Hazelnut (corylus avellana L.). lipid Characterisitics and Oxidative Stability. Journal of Agriculture and Food Chemistry, 51, 3797-3805.

Amiriaghdaei, C. & Mirzaey, A. S. (2018). Effect of Farsi Gum Coating on Shelf Life of Walnut.

 

Journal of Food Engineering Research, 17 (65), 101-111. [In Persian]

AOAC. (2005). Official Methods of Analysis. Association of Official Analytical Chemists. Washington.

AOAC. (2007). Official methods of analysis association of official analytical chemistry. Inc:

Azarikia, S., Azizi, M., Zohourian, G. & Hadian, Z. (2009). Evaluation of the physical properties of the edible protein film of whey protein-monohydrate and its effect on moisture loss and sensory characteristics of fresh sheep meat. Journal of Nutrition and Food Technology, 3, 83-93.  [In Persian]

Bagheri, T. & Chinnan, M. S. (2008). Preparation and properties of rice strarch- chitosan blend biodegradable film. LWT-Food science & Technology, 41, 1633–1641.

Chhinnan, B., Zugmaier, W. & Simmet, T. (2003). Analysis of pent acyclic triterpenic acids from frankincense gum resins and related pharmaceuticals by high performance liquid chromatography. Identification of lupeolic acid, a novel pent acyclic triterpene. Journal of Chromatography B, 791, 21–30.

Forughian, L., Dayton, T., Di Stefano, V., Pitonzo, R. & Schillaci, D. (2007).  Chemical composition and antimicrobial activity of some oleo gum resin essential oils from Boswellia spp. (Burseraceae). Ann Chemistry, 97, 837 - 44.

Guggisberg, F., Cruz-Hernandez, C., Giuffrida, F. & Dionisi, F. (2010). Identification of the botanical origin of pine nuts found in food products by gas-liquid chromatography analysis of fatty acid profile. Journal of agriculture and food chemistry, 58, 2082-2087.

Hashemi, F. Hamishehkar, H. & Gharib Zahedi, A. D. (2014). The effect of Asfarzeh seed on the stability of native Iranian fermented dairy drink. Reference Journal of Knowledge. 22^nd National Congress of Food Science & Industry. [In Persian]

Hemmatichoori, B. Rahatinoveyri, M. & Hatami, M. (2019). The effect of adding inulin and corn starch on sensory and physicochemical properties of low fat yogurt. 26^th National Congress of Food Science and Technology of Iran. [In Persian]

Karamooz, N. Mohammadisani, A. S. & Rashidi, H. (2016). Effect of Addition of Gelan. Tragacanth and Pectin Hydrocolloids with High Methoxyl in Stabilization of Dough, 2(13), 97-91. [In Persian]

Kiani, H., Mousavi S. M. A. & Emamjomeh, Z. (2008). Rheological Properties of Iranian Yoghurt Drink. Doogh. International Journal of Dairy Science, 3(2),71-78. [In Persian]

Lucy J. A., Singh H. & Munro. P.A. (2007). Stability of model acid milk beverage: Effect of pectin concentration. storage temperature and milk beat treatment. Journal of Texture Studies, 30(3), 305-18.

Mobserfar, R., Mortazavi, S. A., Yasiniardakani, S. A. & Daneshi, M. (2014). Investigation of the use of ultrafiltration on the rheological properties of dough. The first conference on snacks. University Jihad. Food Science & Technology Research Institute. Mashhad. May 10 -11. [In Persian]

Mohammadi, S., Abbasi S. & Hamidi, Z. (2010). The effect of some hydrocolloids on physical stability. rheological and sensory properties of orange juice-juice mixture. Iranian Journal of Nutrition Sciences & Food Industry, 4(5), 12-1. [In Persian]

Rao, M. A., Rizvi, S. H. & Ashim, K. (2005). Engineering properties of foods. CRC Press. pp.738.

Rezaei, R., Khomeiri, M., Aalami, M. & Kashaninejad, M. (2012). Effect of inulin on the physicochemical properties. flow behavior and probiotic survival of frozen yogurt. Journal of Food Science & Technology, 51(10), 2809-2014. [In Persian]

Sahan, N., Yasar, K. & Hayaloglu, A. A. (2008). Physical. chemical & flavor quality of non-fat yogurt as affected by a b-glucan hydrocolloidal composite during storage. Food Hydrocolloids, 22, 1291–1297.

Sahin, S. & Sumnu, S. (2006). Physical properties of foods. Springer. Berlin, pp. 257.

Soukoulis, C., Lebesi, D. & Tzia, C. (2019). Enrichment of ice cream with dietaryfibre: Effects on rheological properties. icecrystallisation and glass transition pH enomena. Food Chemistry, 115, 665–666.

Supavititpatana, P., Wirjantoro, T. I., Apichartsrangkoon, A. & Raviyan, P. (2018). Addition of gelatin enhanced gelatin of corn milk yogurt. Food Chemistry, 106 (1), 211-216.

Tavakoli, H. R., Jonaidi Jafari, N. & Hamedi, H. (2017). The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced. Journal of Texture Studies, 48(2), 124-130. [In Persian]

Tavasol, S. & Tabari, M. (2014). The effect of dietary fiber (apple and celery) on physicochemical and rheological properties of low fat ice cream. Third National Conference on Food Science and Industry. [In Persian]

Yasaei Mehrjerdi, G. & Hosseini, M. (2014). Investigation of physicochemical and sensory properties of low-fat fruit yogurt prepared from the hydrocolloid of asparagus seeds and strawberry fruit. the first national conference on snacks. [In Persian]

Zamani, A., Almasi, H. & Qanbarzadeh, B. (2016). The effect of guar and carboxymethylcellulose thickeners on the rheological and physical properties of molded fruit yogurt. Iranian Biosystems Engineering, 1(46), 66-57. [In Persian]

Zokaei, M. (2016). Evaluation of the efficiency and mechanism of guar gum in the stability of doogh. 2^nd International Conference on Research in Engineering. Science & Technology.