Formulation optimization of low-fat emulsion stabilized by rocket seed (Eruca Sativa Mill) gum as novel natural fat replacer: effect on steady, dynamic and thixotropic behavior

IF 0.6 4区综合性期刊 Q3 MULTIDISCIPLINARY SCIENCES

Acta Scientiarum-technology Pub Date : 2022-01-12 DOI:10.4025/actascitechnol.v44i1.56006

Cansu Akgül, Alican Akçiçek, A. Karadaǧ, S. Karasu

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引用次数: 3

Abstract

This study aims to investigate the use of Rocket seed (Eruca Sativa Mill) gum (RSG) as a novel fat replacer in the formulation of low-fat emulsion. For this purpose, formulation of the salad dressing was optimized by using response surface methodology (RSM) based on the rheological properties measured by steady shear (K), dynamic rheological analysis (K', K''), and three interval time test (Deformation (%) and Recovery (%)). All samples showed shear-thinning character and viscoelastic solid character. Herschel Buckley model parameters, namely, t0, K, and n values, were changed between 0.36 and 12.58 Pa, 1.67, and 27. 12 Pa.sn, 0.15 and 0.27 respectively. In all samples, the G' value was higher than G'' in all frequency range. The samples containing high RSG showed a lower percentage of deformation (Def %) and higher recovery (Rec %) values. Optimization was performed based on the rheological properties of the control samples, and the optimum formulation of low salad dressing was 3.73 % RSG, 10 % oil, and 1 % EYP. Low-fat salad dressing samples stabilized by RSG and control samples showed similar characteristics in terms of particle size, PDI, zeta potential, and emulsion stability index values. This study suggested that RSG could be used as a natural fat replacer in low-fat salad dressing type emulsions.

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新型天然脂肪替代品箭籽胶稳定低脂乳剂的配方优化:对其稳态、动态及触变性能的影响

本研究旨在探讨火箭种子(Eruca Sativa Mill)胶(RSG)作为一种新型脂肪替代品在低脂乳剂配方中的应用。为此，基于稳态剪切(K)、动态流变分析(K′、K′)、变形(%)和恢复(%)三间隔时间试验，采用响应面法(RSM)对沙拉酱的流变特性进行优化。所有样品均表现出剪切减薄特性和粘弹性固体特性。Herschel Buckley模型参数to0、K、n值在0.36 ~ 12.58 Pa、1.67、27之间变化。12 Pa。Sn, 0.15, 0.27。在所有的样本中，G′值在所有的频率范围内都大于G′。高RSG的试样变形率(Def %)较低，回复率(Rec %)较高。根据对照样品的流变性能进行优化，确定低脂沙拉酱的最佳配方为3.73% RSG、10%油、1% EYP。经RSG稳定的低脂沙拉酱样品与对照样品在粒径、PDI、zeta电位和乳状液稳定性指数值方面具有相似的特征。本研究表明，RSG可作为一种天然脂肪替代品用于低脂沙拉酱类乳剂中。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Acta Scientiarum-technology 综合性期刊-综合性期刊

CiteScore

1.40

自引率

12.50%

发文量

审稿时长

6-12 weeks

期刊介绍： The journal publishes original articles in all areas of Technology, including: Engineerings, Physics, Chemistry, Mathematics, Statistics, Geosciences and Computation Sciences. To establish the public inscription of knowledge and its preservation; To publish results of research comprising ideas and new scientific suggestions; To publicize worldwide information and knowledge produced by the scientific community; To speech the process of scientific communication in Technology.