Effect of Waxy Maize Starch (Modified, Native) on Physical and Rheological Properties of French Dressing During Storage

Transcription

1 World Applied Sienes Journl 2 (6): , 203 ISSN IDOSI Pulitions, 203 DOI: /idosi.wsj Eet o Wxy Mize Strh (Modiied, Ntive) on Physil nd Rheologil Properties o Frenh Dressing During Storge 2 3 M. Yghouti Moghddm, M. Mizni, M. Slehir nd A. Germi Deprtment o Food nd Siene, College o Agriulture, Shre Gods Brnh, Islmi Azd University, Tehrn, Irn 2 Food Siene nd Tehnology, Siene nd Reserh Brnh, Islmi Azd University, Tehrn, Irn 3 Mthemtis, Sttistis nd Computer College, Tehrn University, Tehrn, Irn Astrt: Eet o ntive nd two types o modiied wxy mize strh (hydroxypropylted distrh phosphte nd etylted distrh dipte) on physil nd rheologil properties o Frenh dressing were studied. Smples were ormulted y dding.6-2.2% o eh type o strh insted o xnthn nd gur whih were used s the usul thikeners in ontrol. Emulsion stility nd visosity o smples, ormulted y modiied strh, were improved ompred to ntive one nd etween two types o modiied strh, etylted di-strh dipte produed more stle nd visous produt. Some intertions were oserved etween strh nd tomto Lyopene, so tht olor property (L*, *, *) o tretments ws signiintly dierent rom the ontrol. Sld dressings ormulted y 2-2.2% o etylted di-strh dipte showed the est physil nd rheologil nd lso sensory properties. Key words: Sld dressing % Strh % Hydroxypropylted % Aetylted % Ntive % Physil properties INTRODUCTION Aording to the results reported y Lui, et l. [5] Frenh dressing is n oil-in-wter emulsion etyltion my inrese in the lrity, enzymti digestiility, swelling power nd soluility in omprison ontining vegetle oil, whole egg or egg yolk, vinegr, slt, sugr, tomto pste, thikening gents nd lvoring gents nd spies []. Polyshrides re usully used in dressing ormultions s thikening gent nd mong them strh is more populr euse o its low prie nd dditionlly wide untionl properties whih my e provided y vrious types with ntive strh. Aros, et l. [6] studied the reeze/thw nd het stility o white sues prepred with two types o modiied wxy orn strhes (hydroxypropylted distrh phosphte nd etylted distrh dipte) ompred to two types o ntive orn strhes (wxy nd norml). The results showed tht, smples produed with ntive rom dierent soures [2, 3]. Strh in ntive orm is orn strhes, espeilly the norml one, were more rrely used euse o its tendeny to retrogrdtion, suseptile to synersis nd oth types o modiied instility in idi onditions during heting nd strhes my improve the visoelsti properties, shering whih my result in synersis. Thereore, reeze/thw nd het stility o the produt. Kur, et l. [7] investigted on physiohemil, dierent modiition methods my e used to improve morphologil, therml nd rheologil properties o the stility nd untionl properties o ntive strh dierent potto ultivrs whih were hydroxypropylted. suh s etheriition, esteriition nd introduing They reported tht y this type o modiition swelling ross linkges in polyshride hin [2-4]. Eh type power, soluility o strh inrese nd the ormulted o modiition is supposed to give dierent properties ood produts ehve s visoelsti solid with more or speil pplitions. stility to synersis. Corresponding Author: Mrym Yghouti Moghddm, Deprtment o Food nd Siene, College o Agriulture, Shhre Ghods Brnh, Islmi Azd University, Tehrn, Irn. Tel: , Fx: , E-mil: yghotimoghdm@yhoo.om. 89

2 World Appl. Si. J., 2 (6): , 203 Aording to the results otined y Singh, et l. [8] ingredients used to prepre Frenh dressing smples were ross linked strhes re more stle in idi medi nd supplied rom the R&D enter o the Behrouznik ood less likely to rek down during ooking nd shring. industry ompny (Tehrn, Irn). Aetyltion o strh my result in inresing soluility nd light trnsmittne. Hydroxypropyltion my inrese Frenh Dressing Preprtion: The Frenh dssressing in light trnsmittne nd motionl reedom o strh smples used in this study were ormulted y resh hins in morphous regions. whole egg, vinegr (% (w/v)), soyen oil, slt, mustrd Up to now, some reserhers investigted the powder, sugr, tomto pste, red pepper, itri id, grli synergisti eet etween modiied strh nd gums suh powder, Sodium Benzote nd Potssium Sorte whih s xnthn nd gur gum [9-]. But ew reports were were 0, 8, 38, 2, 0.4, 6, 5, 0.08, 0., 0.04, 0.063, 0.02%, pulished, on physil properties o sld dressing in respetively % o eh type o modiied strh ws whih modiied strh is the only ingredient used s the used in tretments while ontrol prepred with xnthn thikener. nd gur gums insted o strh (Tle 2). First o ll, In Irn, two types o modiied wxy mize wtery phse ws mde y mixing tomto pste nd strh re usully used in Frenh dressing spies in wter then the mixture psteurized in 90 C or 0 ormultions. Thereore the min ojetive o this minutes. (I the strh ws pregeltinized, it ws dded to reserh is to investigte the unique eet o eh powder mterils otherwise it ws mixed with wtery type o modiied ingredient on physil nd phse nd geltinized.). At the seond stge, wtery rheologil properties o the inl produt in omprison phse, powder mterils nd whole egg mixed to the ntive one. homogeneously y pilot turo mixer (MHM-60K-Ihigh-speed vne disk stirrer, Arkn elez, Irn). Finlly oil MATERIAS AND METHODS ws dded very slowly, while stirring t 6000 RPM or 6 min. The prepred emulsions were stored in glss seled Mterils: Three types o Wxy mize strhes: ntive jrs (200 ml), let or week, -3 months t room (Amio; Ntionl strh, USA), etylted di-strh temperture till nlyzed. dipte (Cold swell, Instnt lerjel-sd; Ntionl strh, USA, E422) nd hydroxypropylted distrh phosphte Chemil Tests: ph o the smples ws mesured t 25 C (Cold swell, Ultrtex-SR; Ntionl strh, USA, E442) using Cyer Sn 500 ph meter. Ft perentge ws with min properties whih re shown in Tle. xnthn determined ording to the Mistry nd Hssn method (GRINDSTED xnthn 200, Dniso, Denmrk), gur gum [2] nd idity nlyzed ording to the method o (GRINDSTED GUAR 250, Dniso, Denmrk). All other AOAC [3]. Tle : Physil properties o strhes [23] Type o Strh Apprent visosity (P.s) WHC (gr/gr) Swelling Power (gr/gr) Instnt lerjel- SD.55± ±.0 9.6±0.32 Ultrtex- SR 0.54± ± ±0.28 Amioo.04± ± ±0.52 Visosity o 4.75% strh solutions were nlyzed in 3.67(/s) onstnt sher rte. Tle 2: Smple ormultions Smples Type o the strh Perentge (%) FS0(ontrol) - - FS02 Ultrtex- SR.6 FS03 Ultrtex- SR.8 FS04 Ultrtex- SR 2 FS05 Ultrtex- SR 2.2 FS06 Instnt lerjel- SD.6 FS07 Instnt lerjel- SD.8 FS08 Instnt lerjel- SD 2 FS09 Instnt lerjel- SD 2.2 FS0 Amio.6 FS Amio.8 FS2 Amio 2 FS3 Amio

3 World Appl. Si. J., 2 (6): , 203 Physil Tests RESULTS AND DISCUSSION Emulsion Stility: Emulsion stility o Frenh dressing smples ws nlyzed, ording to the method o mskn Chemil Properties: The results o hemil tests hve nd Gugus with some modiitions [4]. 0 g o eh een shown in Tle 3. Aording to the results, There is smple ws heted in grduted tues, in wter th no signiint dierene etween ll the smples nd t 80 C or 30 min nd then entriuged t 3000 RPM ontrol in ph, idity nd t perentge. ph o smples (Sigm 0, SIGMA Lorzentriugen GmH, Germny) ws etween , idity ws etween nd or 5 min [5]. The emulsion stility ws lulted s t perentge ws So, repling gums like xnthn (the height o the emulsiied lyer/ the height o the whole nd gur with dierent modiied strhes did not eet on lyer o the entriuge tue) 00% [5]. All tests were hemil properties o Frenh dressing. perormed in triplite, ter week, nd 3 months storge o smples t 4 C. Physil Chrteristis Emulsion Stility: Eet o dierent types/mount o Apprent Visosity: Apprent visosity o smples ws strh on the emulsion stility o sld dressing smples nlyzed y Brookield Visometer DV-II progrmmle t hs een shown in Tle 4. Aording to the results, the empiril relile ondition: spindle numer 3, 00 emulsion stility o smples ormulted with modiied RPM T%> 80% during 20 minutes. types o strhes were higher ompred to the ntive one (Amio). Ater one week, there ws no signiint Color Mesurement: The olor prmeters L* dierene etween smples ontining the sme (lightness), * (redness), * (yellowness) were nlyzed mount o eh type o modiied strh (i.e [FS02, FS06]). y using HunterL Color Flex 45/0 spetrophotometer But, longer period time o storge my use instility [6]. speilly in smples with lower mounts o strh (i.e [.6,.8%] ter nd 3 months respetively). Sensory Anlysis: A 9-point hedoni sle (=the lowest, So, smples whih hve lower stility ompred to 9=the highest) ws used to evlute the sensory ontrol during storge, were eliminted or urther hrteristis, inluding pperne, olor, odor, experiments rom the smple group. Between the two visosity, texture, tste nd overll eptility y 30 types o modiied strhes, the etylted di-strh trined pnelists [7]. All smples were oded with dipte produed more stle produts whih my e three-digit rndom numers. Wter ws provided to oserved ter month storge. So tht, FS09 ontining lense the plte etween testing o two smples [8]. 2.2% o this etylted type o strh ws the most stle emulsion whih showed signiintly higher stility thn Sttistil Anlysis: One-wy nlysis o vrine FS05 with the sme mount o hydroxypropylted one. (ANOVA) nd Tukey s test (P#0.05) were used to nlyze From the physil spets, oth types o modiied the results otined rom ll o the tests. strhes hve the sme wter holding pity (Tle ). Tle 3: Chemil properties o Frenh dressing smples Smples ph Aidity % Ft FS0(ontrol) 3.84± ± ±0.289 FS ± ± ±0.5 FS ± ± ±0.289 FS ± ± ±0 FS ± ± ±0.577 FS ± ± ±0.289 FS ± ± ±0.5 FS ± ± ±0.289 FS ± ± ±0.289 FS0 3.83± ± ±0.577 FS 3.84± ± ±0.746 FS2 3.84± ± ±0.289 FS3 3.83± ± ±

4 World Appl. Si. J., 2 (6): , 203 Tle 4: Physil properties o Frenh dressing smples during storge Physil properties Emulsion stility Visosity Smples () wk mth 3 mths wk mth 3 mths FS0(ontrol) g 97.83±0.28 d 97.8± ±0.28 d 789± ± ±20 FS ± ± FS03 e 97.6± ±0.2 - d 836.7± ± FS04 gh 98.5±0.5 96±0.2 - e 90.3± ± FS05 h 99.6±0.28 d 97.3± ± ± d 957.6± ±3.5 FS06 de 96.6± d 825± FS ± ± e 96± ±5 - FS08 g 98±0 98±0.2 97± ±2 90±23 866±5 FS09 h 99.33± ± ± ± ± ±.2 FS0 d 95.3± ± FS d 95.3± ± FS2 93.3± ± FS3 92± ±5 - - Emulsion stility nd visosity o smples were nlyzed ter week, nd 3 months storge t 4 C Tle 5: Color prmeters o the hosen smples Smples L* * * E? FS0(ontrol) 76.44± ± ±0.4 - FS ± ± ± ±0.7 FS ± ± ± ±0.3 FS ± ± ± ±0.09 Onore et l. [9] investigted the properties o Thereore, strh my et the olor intensity o hydroxypropylted strhes nd onluded tht presene produts. It seems tht Lyopene s the min olorul o hydroxylpropyl groups my inrese the WHC o onstituent o sld dressing ould e preserved muh strh with more luid like mtries. It my e supposed etter in the presene o strh. Rmi et l. [20], tht this struture hs more tendeny to synersis euse investigted tomto pstes properties whih were o more moility o wter nd results in lower emulsion preserved y some dditives suh s strh nd showed stility. tht strh my inrese the oxidtive resistne o lyopene. This protetive eet is relted to the wter Visosity Mesurements: Aording to Tle 4, pprent inding property o rohydrtes inluding strh [2]. visosity, FS08 hd the highest nd FS the lowest As it hs een proved, wter inding pity o orn visosity mong smples. As it my e predited, smples strh (90-9%), is lmost sme s Xnthn (90%) nd ormulted with etylted modiied strh showed higher thn gur gum (65%) [8, 22]. Thereore, repling higher visosities thn others ([FS02, FS05], [FS06, FS09], gums with modiied/pregltinized mize strh my [FS0, FS3]), ter wek, nd 3 months storge. Using improve the redness o sld dressing smples. more mounts o this type o modiied strh (up to 2%), Additionlly this higher wter sorption property ould produed more visous emulsions wheres higher result in higher lightness (L*) speilly in produts perentges (2.2%) o it showed no signiint dierene. ormulted with etylted di-strh dipte (FS08, FS09). So, it seems tht the highest visosity my e hieved y 2% o etylted di-strh dipte. Sensory Evlution: Sensory evlution o 3 smples ontining modiied strhes nd ontrol is shown in Color Mesurement: Aording to the results o the Fig.7 sensory prmeters inluding tste, olor, odor, emulsion stility test, only 3 smples (FS05, FS08, FS09) texture, pperne, overll eptility showed long with ontrol, remined or olor evlution test. signiint dierenes with the ontrol (p$0. 05) exept In Tle 5, olor prmeters o the hosen smples re visosity. So r, higher visosity or smples ontining reported. As it my e oserved, ll o the smples hve modiied strh, onirmed y pnelists s it hs een lower L*, higher * nd * in omprison to ontrol. shown in visometri tests. 822

5 World Appl. Si. J., 2 (6): , 203 Fig. : Sensory evlution o Frenh dressing smples CONCLUSION 5. Liu, H., L. Rmsden nd H. Corke, 999. Physil Properties nd Enzymti Digestiility o It my e onluded tht, using pregeltinized/ Hydroxypropylted e, wx nd Norml Mize Strh. modiied wxy mize strh in 2-2.2% in sld dressing Journl o Crohydrte Polymers, 40: ormultions my improve the olor intensity nd 6. Aros, A., T. Snz nd S.M. Fiszmn, rheologil properties o the produt. One o the min Inluene o Corn Strh Type in the Rheologil prolems with produts suh s sld dressing is relted Properties o White Sue ter Heting nd to visosity redution during storge. In this reserh, Freezing. Journl o Food Hydroolloids, 23: oth types o modiied strh provided desirle 7. Kur, B., F. Ariin, R. Bht. Alis nd A. Krim, 202. visosity in produt up to month whih ws deresed Progress in Strh Modiition in the Lst Dede. during longer periods o storge. Reently new type o Journl o Food Hydroolloids, 26: modiied strh nmed Otenyl suini nhydride (OSA) 8. Singh, S. nd K. Singh, Some Properties o hs een introdued in ood industry nd it my e Corn Strhes II: Physiohemil, Geltiniztion, suggested to study the eet o this new hydroolloid in Retrogrdtion, Psting nd Gel Texturl Properties. order to prevent the visosity hnges vs time t old Journl o Food Chemistry, 0: tempertures ompred with other type o modiied 9. Dolz, M., M.J. Hern ndez nd J. Delegido, strhes. Osilltory Mesurements or Sld Dressings REFRENCES Stilized with Modiied Strh, Xnthn Gum nd Loust Ben Gum. Journl o Applied Polymer Siene, 02: Munoz', J nd P. Shermn, 990. Dynmi 0. Dolz, M., M.J. Hern ndez, J. Delegido, M.C. Alro Visoelsti Properties o Some Commeril Sld nd J. Mun, Inluene o xnthn Gum nd Dressings. Journl o Texture Studies, 2: Loust Ben Gum Upon Flow nd Thixotropi 2. Ahmt, T., O. Bndsholm nd J. Thomsen, Behviour o Food Emulsions Contining Modiied Funtionl Properties o Food Strhes in Food Strh, Journl o Food Engineering, 8: Model Emulsion. Journl o Annul Trnstions o. Sikor, M., S. Kowlski. Tomsik nd P.M. Sdy, the Nordi Rheology Soiety, 2: Rheologil nd Sensory Properties o 3. Khondkr, D.R., F. Tester, N. Hudson, J. Krkls nd Dessert Sues Thikened y Strh-Xnthn J. Morrow, Rheologil Behviour o Unross- Gum Comintions. Journl o Food Engineering, linked nd Cross-linked Geltinised Wxy Mize 79: Strh with Petin Gels. Journl o Food 2. Mistry, V.V. nd H.N. Hssn, 992. Mnuture o Hydroolloids, 2: Nont Yogurt rom High Milk Protein Powder. 4. As, K.A., 200. Modiied Strhes nd Journl o Diry Siene, 75: Their Usges in Seleted Food Produts: A th 3. AOAC, Oiil Methods o Anlysis 7 EDN Review Study. Journl o Agriulturl Siene, Assoition o Oiil Agriulturl Chemists, 2(2): Wshington, DC. USA. 823

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