بررسی تأثیر آمونیوم فسفاتید و لسیتین بر بهبود ویژگی های کیفی و ظاهری شکلات سفید
محورهای موضوعی : میکروبیولوژی مواد غذاییوحیده محرابی 1 , مهرداد قوامی 2 , مریم قراچورلو 3
1 - دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 - استاد گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
3 - دانشیار گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
کلید واژه: آمونیوم فسفاتید (YN), بهبود کیفیت بافت, بهبود کیفیت رنگ, خاصیت سینرژیستی, شکلات سفید, لستین تجاری,
چکیده مقاله :
مقدمه: شکلات یکی از پرمصرف ترین تنقلات در جهان است. در این مطالعه کیفیت شکلات سفید و فرآیند قهوه ای شدن و ویژگی های فیزیکوشیمیایی این محصول مورد بررسی قرار گرفته است.مواد و روش ها: اثر امولسیفایرهای متداول مانند لسیتین با دوزهای مختلف و امولسیفایر YN (آمونیوم فسفاتیدها) در انواع مختلف در شکلات سفید مقایسه و ارزیابی شد. نمونه ها تحت تجزیه و تحلیل شیمیایی مربوط به محتوای کل چربی، خاکستر نامحلول در اسید، اسیدیته و اندیس صابونی، ترکیب اسیدهای چرب، آزمایش پایداری اکسیداتیو و تجزیه و تحلیل حسی با توجه به استاندارد ملی قرار گرفتند.یافته ها: استفاده از غلظت های مختلف لسیتین تجاری تأثیر معنی داری بر ویژگی های کیفی شکلات سفید نداشت، در حالی که استفاده از مقادیر 4/0 و 5/0 از امولسیفایر YN در زمان تولید و 90 روز پس از تولید پایداری و کیفیت رنگ را بطور قابل توجهی افزایش داد. شاخص رنگ زرد (b*) در شکلات سفید حاوی امولسیفایر YN به میزان قابل توجهی کاهش یافت، شاخص روشنایی (L*) در مقایسه با شاهد به طور مطلوبی افزایش یافت و کیفیت پس از تولید حفظ شد.نتیجه گیری: استفاده از امولسیفایر YN ویژگی های کیفی شکلات سفید را بهبود بخشیده و خاصیت سینرژیستی و پایداری اکسیداتیو محصول را افزایش می دهد.
Introduction: Chocolate is one of the most consumed snacks in the world. In this study the quality of white chocolate namely browning process as well as physicochemical characteristics of this product are evaluated.Materials and Methods: The effect of conventional emulsifiers such as lecithin with different intakes and emulsifier YN (ammonium phosphatides) at different concentrations were compared and evaluated in white chocolate. The samples were subjected to chemical analysis concerned with total fat content, acid insoluble ash, acidity iodine and saponification value, fatty acid composition, oxidative stability test (Rancimat) and sensory analysis according to the national standard.Results: The application of different concentrations of commercial lecithin did not have a significant effect on the qualitative characteristics of white chocolate, while the use of 0.4 and 0.5 % emulsifier YN at the time of production and 90 days after production improved the stability, quality of color and texture considerably. The yellow color index (b*) in white chocolate containing emulsifier YN was reduced significantly white the brightness index (L*) was increased favorably as compared to the control and the quality was maintained after production.Conclusion: The application of emulsifier YN improved the qualitative characteristics of white Chocolate and exhibited synergistic effect with the natural antioxidant present in the substrate and increased the oxidative stability of the product.
Ali, A., Selamat, J., Man, Y. C. & Suria, A. M. (2001). Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate. Food Chemistry, 72(4), 491-497.
Anon. (2016). Chocolate – Specification and test methods. Iranian National Standardization Organization. 7th Revision. (NO.608). http://standard.isiri.gov.ir [In Persion]
Anon. (1995). Methods for measuring the stability of edible oils and fats against oxidation. Iranian National Standardization Organization. (NO.3734). http://standard.isiri.gov.ir [In Persion]
Beckett, S. T. (2008). Preface. In the Science of Chocolate pp. P005-P006.
Beckett, S. T. (2011). Industrial chocolate manufacture and use. John Wiley & Sons. 125-128.
Brimelow, C. J. B., Nestle R. & Centre, D. (2001). Lausanne, Colour measurement of foods by colour reflectance. Research Centre, CRC Press LLC.
Ghavami, M. (1982). Natural stabilizing factors in soyabean oil. Food science department of the University of reading, 124. [In Persian].
Ghavami, M. (2008). Laboratory techniques of oils and fats. Islamic Azad University Publications Science and Research Branch, 70 [In Persian].
Koca, I. & Ustun, N. S. (2009). Colour stability in sour cherry jam during storage. Asian Journal of Chemistry, 21(2), 1011-1020.
Mazo Rivas, J. C., Schneider, Y. & Rohm, H. (2016). Effect of emulsifier type on physicochemical properties of water‐in‐oil emulsions for confectionery applications. International Journal of Food Science & Technology, 51(4), 1026-1033
Mirarab Razi1, S., Mohebbi, M., Haddad Khodaparast, M. & Koocheki, A. (2014). Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate. JRIFST.377 [In Persian].
Norn, V. (2014). Emulsifiers in food technology. John Wiley & Sons.71
Peker, B. B., Senem, S. U. N. A., Tamer, C. E. & Çopur, Ö. U. (2013). The effects of lecithin and polyglycerol polyricinoleate (PGPR) on quality of milk, bitter and white chocolates. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, Journal of Agricultural Faculty of Bursa Uludag University, 27(2), 48-68.
Rossini, K., Noreña, C. P. & Brandelli, A. (2011). Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions. Journal of Food Science and Technology, 48(3), 305-311.
Sacchetti, G., Ioannone, F., De Gregorio, M., Di Mattia, C., Serafini, M. & Mastrocola, D. (2016). Nonenzymatic browning during cocoa roasting as affected by processing time and temperature. Journal of Food Engineering, 169, 44-52.
Talbot, G. (2009). Science and technology of enrobed and filled chocolate, confectionery and bakery products. 1st Edition, Kindle Edition, 263-273.
Trinh, K. T. & Glasgow, S. (2012). On the texture profile analysis test. Quality of life through chemical engineering, Institute of Food Nutrition and Human Health Massey University Wellington, New Zealand, 23-26.
Vercet, A. (2003). Browning of white chocolate during storage. Food Chemistry, 81(3), 371-377.
Wells, M. A. (1999). Industrial chocolate manufacture and use.
_||_Ali, A., Selamat, J., Man, Y. C. & Suria, A. M. (2001). Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate. Food Chemistry, 72(4), 491-497.
Anon. (2016). Chocolate – Specification and test methods. Iranian National Standardization Organization. 7th Revision. (NO.608). http://standard.isiri.gov.ir [In Persion]
Anon. (1995). Methods for measuring the stability of edible oils and fats against oxidation. Iranian National Standardization Organization. (NO.3734). http://standard.isiri.gov.ir [In Persion]
Beckett, S. T. (2008). Preface. In the Science of Chocolate pp. P005-P006.
Beckett, S. T. (2011). Industrial chocolate manufacture and use. John Wiley & Sons. 125-128.
Brimelow, C. J. B., Nestle R. & Centre, D. (2001). Lausanne, Colour measurement of foods by colour reflectance. Research Centre, CRC Press LLC.
Ghavami, M. (1982). Natural stabilizing factors in soyabean oil. Food science department of the University of reading, 124. [In Persian].
Ghavami, M. (2008). Laboratory techniques of oils and fats. Islamic Azad University Publications Science and Research Branch, 70 [In Persian].
Koca, I. & Ustun, N. S. (2009). Colour stability in sour cherry jam during storage. Asian Journal of Chemistry, 21(2), 1011-1020.
Mazo Rivas, J. C., Schneider, Y. & Rohm, H. (2016). Effect of emulsifier type on physicochemical properties of water‐in‐oil emulsions for confectionery applications. International Journal of Food Science & Technology, 51(4), 1026-1033
Mirarab Razi1, S., Mohebbi, M., Haddad Khodaparast, M. & Koocheki, A. (2014). Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate. JRIFST.377 [In Persian].
Norn, V. (2014). Emulsifiers in food technology. John Wiley & Sons.71
Peker, B. B., Senem, S. U. N. A., Tamer, C. E. & Çopur, Ö. U. (2013). The effects of lecithin and polyglycerol polyricinoleate (PGPR) on quality of milk, bitter and white chocolates. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, Journal of Agricultural Faculty of Bursa Uludag University, 27(2), 48-68.
Rossini, K., Noreña, C. P. & Brandelli, A. (2011). Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions. Journal of Food Science and Technology, 48(3), 305-311.
Sacchetti, G., Ioannone, F., De Gregorio, M., Di Mattia, C., Serafini, M. & Mastrocola, D. (2016). Nonenzymatic browning during cocoa roasting as affected by processing time and temperature. Journal of Food Engineering, 169, 44-52.
Talbot, G. (2009). Science and technology of enrobed and filled chocolate, confectionery and bakery products. 1st Edition, Kindle Edition, 263-273.
Trinh, K. T. & Glasgow, S. (2012). On the texture profile analysis test. Quality of life through chemical engineering, Institute of Food Nutrition and Human Health Massey University Wellington, New Zealand, 23-26.
Vercet, A. (2003). Browning of white chocolate during storage. Food Chemistry, 81(3), 371-377.
Wells, M. A. (1999). Industrial chocolate manufacture and use.
