بررسی امکان افزایش زمان پایداری روغن‌های جدا کننده از قالب
محورهای موضوعی : میکروبیولوژی مواد غذایی
مهرناز غربا
1
(دانش آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
بابک غیاثی طرزی
2
(دانشیار گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
مهرداد قوامی
3
(استاد گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران)
کلید واژه: آنتی اکسیدان, اکسیداسیون, پایداری روغن, روغن آفتابگردان, روغن کانولا, روغن قالب,
چکیده مقاله :
مقدمه: روغن قالب از محصولات جدید قنادی می‌باشد. چسبندگی و جدا نشدن محصولات غذایی از قالب باعث کاهش کیفیت آن‌ها می‌شود، از این رو برای به حداقل رساندن ضایعات محصولات غذایی به خصوص محصولات نانوایی به کار می‌رود. این مطالعه به منظور بهینه‌سازی امکان افزایش زمان پایداری روغن‌های جدا کننده از قالب به وسیله روغن آفتابگردان و کانولا و بررسی عوامل موثر بر آن‌ها مورد مطالعه قرار گرفته است. مواد و روش ها: ابتدا برای تهیه فرمولاسیون روغن جداکننده از قالب، روغن‌های آفتابگردان و کانولا با سه نوع از آنتی‌اکسیدان های (بوتیل هیدروکسی تولوئن، بوتیل هیدروکسی آنیزول و تری بوتیل هیدروکینون) با غلظت (100 تا 200 ppm) طبق فرمولاسیون داده شده از نرم‌افزار Design Expert تهیه شدند و سپس پایداری روغن های جداکننده از قالب تهیه شده پس از نگهداری به مدت 90 روز در انکوباتور 35 درجه سانتی‌گراد از طریق سنجش اسیدیته، پراکسید و زمان مقاومت به اکسیداسیون مورد بررسی قرار گرفت و ساختار اسیدهای چرب دو روغن آفتابگردان و کانولا نیز مورد شناسایی قرار گرفتند. متغیرهای زمان (90 روز) و غلظت آنتی‌اکسیدان‌ها (100 تا 200 ppm) به صورت پیوسته و نوع آنتی‌اکسیدان و نوع روغن به صورت متغیر گسسته لحاظ شدند. تجزیه واریانس اثر متغیرهای مستقل، مدل سازی و بهینه یابی تحقیق به کمک نرم افزار آماری Design Expert انجام شد. یافته‌ها: نتایج این تحقیق نشان داد که در بین غلظت‌های آنتی‌اکسیدانی و نوع روغن تحت بررسی نمونه بهینه از نظر فرمولاسیون، نمونه حاوی روغن آفتابگردان با آنتی‌اکسیدان تری بوتیل هیدروکینون در غلظت ۱۵۵ پی‌پی‌ام در طی 90 روز، معرفی شد ضمن آنکه نتایج حاصل از آزمون زمان مقاومت به اکسیداسیون نیز روغن آفتابگردان را نسبت به روغن کانولا روغنی با پایداری بهتر معرفی کرد. نتیجه گیری: روغن آفتابگردان حاوی آنتی اکسیدان تری بوتیل هیدروکینون می‌تواند به عنوان یک روغن جداکننده از قالب جدید و سالم جهت پایداری طی 90 روز معرفی گردد.
Introduction: This research work is concerned to identify and present the optimal formulation for maximum stability time of pan releasing oil. Non separation of food products particularly bakery ones from the pan will reduce the quality of the product and causes some wastes. This study was designed to optimize the possibility of increasing the shelf life of releasing pan oils by using sunflower seed and canola oils.Materials and Methods: In order to formulate the pan releasing oil by Design Expert, sunflower seed andcanola oils with three different kinds of antioxidant (TBHQ, BHA, BHT) at different concentrations (100 ppm to 200 ppm) were prepared. Percent free fatty acid, acid value, peroxide value, induction period and fatty acid profile and composition were determined according to the national standard. The optimum concentration of the antioxidant concerned with pan releasing oil was obtained at 35° C for 90 days. Results: The result of this study indicated that the best result concerned with above factors was sunflower seed oil with 155 ppm tert-Butylhydroquinone concentration. Therefore, sunflower seed oil with added TBHQ as antioxidant might be used as a new and healthy pan releasing oil. Conclusion: Sunflower seed oil containing TBHQ might be introduced as a stable, healthy pan releasing oil. Conclusion: Sunflower seed oil containing TBHQ might be introduced as a stable, healthy pan releasing oil.
Aoyama, M., Takenori, M., Hiromu, K., Isao, N., Masato, T., Shigero, T. & Taro, M. (1986). Studies on Improvement of Antioxidant Effect of Tocopherols.XI. Journal of Japan Oil Chemists' Society, 35 (6).
Chotimarkorn, C. & Silalai, N. (2008). Addition of rice bran oil to soybean oil during frying increases the oxidative stability of the fried dough from rice flour during storage. Food Research International, 41, 308-317.
Duh, P. D. & Yen, G. C. (1997). Antioxidant efficacy of methanolic extracts of peanut hulls in soybean and peanut oils. Journal of the American Oil Chemists' Society, 74(6), 745.
Ekhtiarzade, H., Akhondzade Basti, A., Misaghi, A., Ebrahimzade Mousavi, S., Bokae, P., Taherkhani, S., Abbaszade, A., Khanjari, S. & Nematih, S. (2011). Effect of zatariamultiflora boiss.essensial oil on the growth of Listeria monocytogenes in Salted Fish. Journal of Medicinal Plants,10, 89-96.
Ghavami, M., Gharachorlo, M. & Ghiassi Tarzi, B. (2008). Laboratory techniques of oils and fats. Islamic Azad University Press, Science and Research Branch, Tehran. [In Persion]
Habib, F. & Shah, W. H. (2004). Utilization of potato peels extract as a natural antioxidant in soy bean oil. Food Chemistry, 85(2), 215-220.
Hamze, A. & Rezaei, M. (2010). Antioxidant and antibacterial effects of sodium alginate coating enriched with thyme essential oil on rainbow trout fillets during refrigerated storage. Iranian Journal of Nutrition Sciences and Food Technology, 3, 11-20.
Hicks, R. M., Wakefield, J. S. J. & Chowaniec, J. (1975). Evaluation of a new model to detect bladder carcinogens or co-carcinogens; results obtained with saccharin, cyclamate and cyclophosphamide. Chemico-Biological Interactions, 11(3), 225-233.
Jahani, N. & Farmani, J. (2016). Oxidative stability of rice bran, corn, canola, sunflower and soybean oils d baking process and storage of bread. Journal of Food Hygiene, 4, 13-26. [In Persion]
Kamkar, A., Ardekani, M. R. S., Shariatifar, N., Misagi, A., Nejad, A. S. M. & Jamshidi, A. H. (2013). Antioxidative effect of Iranian Pulicaria gnaphalodes L. extracts in
soybean oil. South African Journal of Botany, 85, 39-43.
Kaviani, M., Niazmand, R. & Shahidi, N. M. (2013). Discarding time evaluation of canola oil based on oxidation indexes during potato deep frying. Journal of Research and Innovation in Food Science and Technology, 2, 37-50.
Mariod, A., Matthäus, B., Eichner, K. & Hussein, I. H. (2005). Improving the oxidative stability of sunflower oil by blending with Sclerocarya birrea and Aspongopus viduatus oils. Journal of Food Lipids, 12(2), 150-158.
Matsakidou, A., Blekas, G. & Paraskevopoulou, A .(2010). Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil. LWT-Food Science and Technology, 43, 949-957.
Mohammadi, T., Azizi, M. & Taslimi. A. (2008). Investigation of the relationship between fatty acid composition and oil stability in a mixture of sunflower and canola oils. Iranian Journal of Food Science and Technology, 4 (2), 75-67.[In Persion]
Pokorný. J. (2001). Natural antioxidant functionality during food processing. Antioxidants in Food. Pages 331-354.
Rehman, Habib, F. & Shah (2004). Utilization of potato peels extract as a natural antioxidant in soy bean oil. Food Chemistry, 85, 215-220.
Roshan, M. & Esmaeel-Zade Kenari, R. (2017). Antioxidant Effect of Strawberry Leave Extracts on Stabilization of Sunflower Oil during Storage Condition. Food Science and Technology, 14, 309-301.
Sowmya, M., Jeyarani, T., Jyotsna, R. & Indrani, D. (2009). Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes. Food Hydrocolloids, 23, 1827-1836.
Tyagi, V. & Vasishtha, A. (1996). Changes in the characteristics and composition of oils during deep‐fat frying. Journal of the American oil chemists' society, 73, 499-506.
Teimory, M., Azizi, M. & Taslimi, A. (2008). Investigation of the relationship between fatty acid composition and oil stability in a mixture of sunflower and canola oils. Iranian Journal of Food Science and Technology, 4, 67-75.[In Persion]
Xu, X. Q., Tran, V. H., Palmer, M., White, K. & Salisbury, P. (1999). Chemical and physical analyses and sensory evaluation of six deep‐frying oils. Journal of the American Oil Chemists' Society, 76, 1091-1099.
Zhou, J., Faubion, J. M. & Walker, C. E. (2011). Evaluation of different types of fats for use in high-ratio layer cakes. LWT-Food Science and Technology, 44, 1802-1808.
_||_Aoyama, M., Takenori, M., Hiromu, K., Isao, N., Masato, T., Shigero, T. & Taro, M. (1986). Studies on Improvement of Antioxidant Effect of Tocopherols.XI. Journal of Japan Oil Chemists' Society, 35 (6).
Chotimarkorn, C. & Silalai, N. (2008). Addition of rice bran oil to soybean oil during frying increases the oxidative stability of the fried dough from rice flour during storage. Food Research International, 41, 308-317.
Duh, P. D. & Yen, G. C. (1997). Antioxidant efficacy of methanolic extracts of peanut hulls in soybean and peanut oils. Journal of the American Oil Chemists' Society, 74(6), 745.
Ekhtiarzade, H., Akhondzade Basti, A., Misaghi, A., Ebrahimzade Mousavi, S., Bokae, P., Taherkhani, S., Abbaszade, A., Khanjari, S. & Nematih, S. (2011). Effect of zatariamultiflora boiss.essensial oil on the growth of Listeria monocytogenes in Salted Fish. Journal of Medicinal Plants,10, 89-96.
Ghavami, M., Gharachorlo, M. & Ghiassi Tarzi, B. (2008). Laboratory techniques of oils and fats. Islamic Azad University Press, Science and Research Branch, Tehran. [In Persion]
Habib, F. & Shah, W. H. (2004). Utilization of potato peels extract as a natural antioxidant in soy bean oil. Food Chemistry, 85(2), 215-220.
Hamze, A. & Rezaei, M. (2010). Antioxidant and antibacterial effects of sodium alginate coating enriched with thyme essential oil on rainbow trout fillets during refrigerated storage. Iranian Journal of Nutrition Sciences and Food Technology, 3, 11-20.
Hicks, R. M., Wakefield, J. S. J. & Chowaniec, J. (1975). Evaluation of a new model to detect bladder carcinogens or co-carcinogens; results obtained with saccharin, cyclamate and cyclophosphamide. Chemico-Biological Interactions, 11(3), 225-233.
Jahani, N. & Farmani, J. (2016). Oxidative stability of rice bran, corn, canola, sunflower and soybean oils d baking process and storage of bread. Journal of Food Hygiene, 4, 13-26. [In Persion]
Kamkar, A., Ardekani, M. R. S., Shariatifar, N., Misagi, A., Nejad, A. S. M. & Jamshidi, A. H. (2013). Antioxidative effect of Iranian Pulicaria gnaphalodes L. extracts in
soybean oil. South African Journal of Botany, 85, 39-43.
Kaviani, M., Niazmand, R. & Shahidi, N. M. (2013). Discarding time evaluation of canola oil based on oxidation indexes during potato deep frying. Journal of Research and Innovation in Food Science and Technology, 2, 37-50.
Mariod, A., Matthäus, B., Eichner, K. & Hussein, I. H. (2005). Improving the oxidative stability of sunflower oil by blending with Sclerocarya birrea and Aspongopus viduatus oils. Journal of Food Lipids, 12(2), 150-158.
Matsakidou, A., Blekas, G. & Paraskevopoulou, A .(2010). Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil. LWT-Food Science and Technology, 43, 949-957.
Mohammadi, T., Azizi, M. & Taslimi. A. (2008). Investigation of the relationship between fatty acid composition and oil stability in a mixture of sunflower and canola oils. Iranian Journal of Food Science and Technology, 4 (2), 75-67.[In Persion]
Pokorný. J. (2001). Natural antioxidant functionality during food processing. Antioxidants in Food. Pages 331-354.
Rehman, Habib, F. & Shah (2004). Utilization of potato peels extract as a natural antioxidant in soy bean oil. Food Chemistry, 85, 215-220.
Roshan, M. & Esmaeel-Zade Kenari, R. (2017). Antioxidant Effect of Strawberry Leave Extracts on Stabilization of Sunflower Oil during Storage Condition. Food Science and Technology, 14, 309-301.
Sowmya, M., Jeyarani, T., Jyotsna, R. & Indrani, D. (2009). Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes. Food Hydrocolloids, 23, 1827-1836.
Tyagi, V. & Vasishtha, A. (1996). Changes in the characteristics and composition of oils during deep‐fat frying. Journal of the American oil chemists' society, 73, 499-506.
Teimory, M., Azizi, M. & Taslimi, A. (2008). Investigation of the relationship between fatty acid composition and oil stability in a mixture of sunflower and canola oils. Iranian Journal of Food Science and Technology, 4, 67-75.[In Persion]
Xu, X. Q., Tran, V. H., Palmer, M., White, K. & Salisbury, P. (1999). Chemical and physical analyses and sensory evaluation of six deep‐frying oils. Journal of the American Oil Chemists' Society, 76, 1091-1099.
Zhou, J., Faubion, J. M. & Walker, C. E. (2011). Evaluation of different types of fats for use in high-ratio layer cakes. LWT-Food Science and Technology, 44, 1802-1808.
