Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India.
Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India.
Int J Biol Macromol. 2019 Nov 1;140:1084-1090. doi: 10.1016/j.ijbiomac.2019.08.205. Epub 2019 Aug 26.
Modern diet lifestyle choices of convenient and nutritious food is really a tedious challenge to work upon by manufacturers as to cope-up with existing line of product formulation. Present investigation also aimed to reveal the thermal, shear and dynamic behaviour of chia seed mucilage and its supplementation at 0, 10, 20, 30 and 40% proportion as fat replacer in cookies development. Chia mucilage solution showed values of n < 1, which indicates the pseudo-plastic and shear thinning behaviour of the mucilage. At the region of low frequency, G″ was observed to be higher than G' for chia seed mucilage and at a certain characteristic frequency, a crossover of frequency versus G' and G″ curves was observed. DSC thermograms of chia mucilage sample showed both endothermic as well as exothermic peak. For the endothermic and exothermic peak, transition temperatures (T, T and T) of chiaseed mucilage was 52.8 °C, 107.9 °C and 215.0 °C and 277.7 °C, 316.8 °C and 354.9 °C, respectively. Highest spread factor, diameter and thickness of cookies were observed in full fat (control) cookies. With the increase in the concentration of chia seed mucilage, the spread factor of cookies decreased from 6.83 to 5.99. The study concluded that supplementation of cookies with 30% mucilage possessed the best texture, desirable color and mouthfeel and thus, found to be highly acceptable as indicated by their overall quality score.
现代饮食的生活方式选择方便和营养的食物，这确实是制造商面临的一项乏味的挑战，需要根据现有产品线的配方来应对。目前的研究还旨在揭示奇亚籽胶的热学、剪切和动态特性，以及在开发饼干时以 0%、10%、20%、30%和 40%的比例作为脂肪替代品进行补充。奇亚籽胶溶液的值 n<1，表明胶具有假塑性和剪切变稀特性。在低频区域，观察到 G"高于 G'，对于奇亚籽胶，在某个特征频率下，观察到频率与 G'和 G"曲线的交叉。奇亚籽胶样品的 DSC 热图谱显示出吸热和放热峰。对于吸热和放热峰，奇亚籽胶的转变温度（T、T 和 T）分别为 52.8°C、107.9°C 和 215.0°C 和 277.7°C、316.8°C 和 354.9°C。全脂（对照）饼干的最大膨胀因子、直径和厚度。随着奇亚籽胶浓度的增加，饼干的膨胀因子从 6.83 降低到 5.99。研究得出结论，饼干中添加 30%的胶具有最佳的质地、理想的颜色和口感，因此，从总体质量评分来看，被认为是高度可接受的。
