Comparison of the effects of Qodume shirazi (Alyssum homolocarpum) and Persian gums (Amygdalus scoparia) as fat replacer hydrocolloid on physicochemical properties of low-fat table cream

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Dakhteh r.; KHANI M.R.; Dabiriyan sh.

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Journal: Iranian Food Science and Technology Research Journal Year:2021 | Volume:17 | Issue:1 (67) Page(s): 205-216

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Title

Comparison of the effects of Qodume shirazi (Alyssum homolocarpum) and Persian gums (Amygdalus scoparia) as fat replacer hydrocolloid on physicochemical properties of low-fat table cream

Author(s)

Dakhteh r. | KHANI M.R. | Dabiriyan sh. | Issue Writer Certificate

Keywords

Fat replacerQ2

HydrocolloidQ1

Low-fat table creamQ1

Persian gumQ1

Qodume shirazi gumQ2

Abstract

Introduction: Because of the relationship between fat intake and obesity and the incidence of cardiovascular diseases, the demand for low-fat products has been increased. There are several methods to produce low fat products, which one of these methods is the use of Fat replacer. The present study was aimed to partial substitution of fat in table cream by Qodume shirazi (Alyssum homolocarpum) and Persian (Amygdalus scoparia) gums. Materials & Methods: The fat content of cream was decreased from 25% (in control sample) to 18% and 15%, and each of these gums were added to the low-fat cream formulation in 0. 2%, 0. 3%, and 0. 4% (w/w), separately to make 12 treatments. All samples were examined for physicochemical (including pH, acidity, dry matter, moisture, synersis, and viscosity) and organoleptic (including color, aroma, taste, texture and overall acceptability) properties. Results and Discussion: The results showed that the effect of type and amount of gums was significant for the pH, acidity, dry matter, moisture, syneresis, and viscosity of produced samples (P<0. 05). In both types of cream (with 15 and 18 percent fat), pH of treatment containing 0. 4% Qodume gum (6. 81) was significantly higher than control (6. 69) and other treatments (P<0. 05). Moisture content of the control sample (68. 7%) was lower than other treatments (7378. 7%) but dry matter of the control sample (31. 3%) was higher than other treatments (21. 2-26. 9%) and in both creams containing 18% and 15% fat, the higher dry matter was devoted to sample containing 0. 4% of Persian gum. The viscosity of cream with 18% fat containing 0. 4% Qodume shirazi gum (21915 cP) and Persian gum (21919 cP) was significantly higher than the control sample (21507 cP) and other treatments. Moreover, syneresis of treatments with 18% fat containing 0. 4% Qodume and Persian gums (0 ml), and also cream sample with 15% fat containing 0. 4% Qodume gum (0 ml) was not observed as in the control sample (P>0. 05). Evaluation of sensory properties revealed that the type of gums only had significant effect on color and the effects of cream type and amount of gums were mostly significant on texture and overall acceptance. In general, low-fat cream with 18% fat containing 0. 4% Qodume and Persian gums had showed the best physicochemical and sensory results comparing to other treatments.

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APA: Copy

Dakhteh, r., KHANI, M.R., & Dabiriyan, sh.. (2021). Comparison of the effects of Qodume shirazi (Alyssum homolocarpum) and Persian gums (Amygdalus scoparia) as fat replacer hydrocolloid on physicochemical properties of low-fat table cream. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 17(1 (67) ), 205-216. SID. https://sid.ir/paper/363827/en

Vancouver: Copy

Dakhteh r., KHANI M.R., Dabiriyan sh.. Comparison of the effects of Qodume shirazi (Alyssum homolocarpum) and Persian gums (Amygdalus scoparia) as fat replacer hydrocolloid on physicochemical properties of low-fat table cream. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2021;17(1 (67) ):205-216. Available from: https://sid.ir/paper/363827/en

IEEE: Copy

r. Dakhteh, M.R. KHANI, and sh. Dabiriyan, “Comparison of the effects of Qodume shirazi (Alyssum homolocarpum) and Persian gums (Amygdalus scoparia) as fat replacer hydrocolloid on physicochemical properties of low-fat table cream,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 17, no. 1 (67) , pp. 205–216, 2021, [Online]. Available: https://sid.ir/paper/363827/en

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