پديد آورنده :
عظيميان دهكردي، آزاده
عنوان :
اثر ميزان صمغ فارسي و امولسيفايرها بر ويژگي هاي فيزيكوشيميايي خامه قنادي
مقطع تحصيلي :
كارشناسي ارشد
گرايش تحصيلي :
علوم و صنايع غذايي
محل تحصيل :
اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي
صفحه شمار :
يازده،67ص.: مصور، جدول، نمودار
يادداشت :
ص.ع. به فارسي و انگليسي
استاد راهنما :
علي نصيرپور
توصيفگر ها :
لاكتم , حجم پس از زدن , كازئينات سديم , پايداري
استاد داور :
هاجر شكرچي زاده، مسعود عليخاني
تاريخ ورود اطلاعات :
1395/08/26
چكيده انگليسي :
83 Effect of Farsi Gum Concentration and Emulsifier Ratio on Physicochemichal Properties of Whipped Cream Azadeh Azimian Dehkordi a azimian@ag iut ac ir October 25 2016 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiSupervisors Ali Nasirpour ali nasirpour@cc iut ac ir AbstractWhipped cream is one of the milk product that is widely use in the food industry A high quality whipped creamhave above 35 fat easily whipped and have high overrun It should whipped in to stable foam and have longterm storage In recent years demand for low fat product has increased significantly The whippedability ofwhipped cream depends on the fat content as well as whipped cream with low fat contents do not have enoughstability Thus use of stabilizer and emulsifier can improve the quality of whipped creams In this research theeffect of Farsi gum sodium caseinate and LACTEM were investigated on viscosity overrun synersis stiffnessand colour of whipped cream Farsi gum LACTEM at concentrations of 0 0 1 and 0 2 and sodiumcaseinate at concentrations of 0 05 0 125 and 0 2 percent were added to samples of cream contained 25 30and 35 fat The effect of these factors on overrun was determined using RSM design The results indicatedthat overrun of whipped cream enhanced significantly with increasing of fat content Although adding FarsiGum to whipped cream increased viscosity maximum overrun was observed at 0 07 of farsi gum It wasfound that both of sodium caseinate and LACTEM increased overrun Using sodium caseinate Farsi Gum andfat could result in decreased synersis of whipped cream The apparent viscosity of whipped cream slightlyincreased when the Farsi Gum and fat level increased Fat showed a positive dose dependent on frimness andprevented a decrease in height Effect of addition lactem the interaction between fat and LACTEM and theinteraction of Farsi Gum and lactem decreased firmness Our result showed that in the whipped creamcontaining 35 fat 0 2 sodium caseinate 0 084 LACTEM and 0 126 Farsi Gum had desirableoverrun synersis firmness and low decrease in height Furthermore the software offered for whipped creamproduction with low fat content maximum overrun firmness and stability the sample must have 0 2 sodiumcaseinate 0 141 Farsi gum and without LACTEM Keywords Whipped Cream Overrun Farsi Gum LACTEM Sodium Caseinat Stability
استاد راهنما :
علي نصيرپور
استاد داور :
هاجر شكرچي زاده، مسعود عليخاني
