Effects of hydrocolloids addition on the retention and release profile of diacetyl and [-]-alpha-pinene in model reduced fat salad dressings

• Autorzy: Bortnowska G.

Warianty tytułu

PL

Wplyw dodatku hydrokoloidow na retencje oraz profil uwalniania sie diacetylu I[-]-alfa-pinenu w modelowych dressingach o zredukowanej ilosci tluszczu

• Języki publikacji: EN

Abstrakty

EN

Background. Salad dressings due to their gustatory and nutritious advantages have been very often used in many food products. Traditional dressings usually contain large amount of fat (20-65%). Reduction of its content in such Systems in most cases leads to their physical destabilization and causes worsening of sensory properties particularly because of increase in volatility of lipophilic aroma compounds which have been mostly found in food products. The objective of this study was to investigate the influence of hydrocolloid type and concentration on the retention and release profile of diacetyl and (-)-α-pinene in model reduced fat salad dressings formed with sodium caseinate. Material and methods. Model reduced fat salad dressings containing 10 wt% vegetable fat and stabilized by both 1 wt% sodium caseinate and 0.01-0.2 wt% hydrocolloids (xan- than gum, guar gum, gum arabie, native pregelatinised rice starch - Remyline XS-DR-P and acetylated distarch phosphate - Microlys CA - produced from potato starch) were investigated. The samples were flavoured with diacetyl or (-)-α-pinene at concentration of 0.1 wt% for each flavour compound. Following measurements were done: dressings characteristics (oil droplet size and distribution, apparent viscosity, thermodynamic and kinetic stability), stability of the odorants (relative retention and release profile) and odour intensity by method using scale. Results. The studies showed significant dependence (a < 0.001) between relative retention of the investigated odorants and hydrocolloid type as well as concentration. Moreover, it was detected that the values of persistence index of flavour compounds (related to the release profile) were in majority significantly correlated (a < 0.05) with viscosity and creaming stability of the dressings, whereas relatively low and mostly statistically insignificantly with mean droplet size (D[3,2]). Furthermore, significant correlation values (a < 0.05) were registered between odour intensity and vapour/liquid partition coefficient of the aroma compounds (K) in salad dressings containing: xanthan gum, guar gum, and gum arabie. Conclusions. Xanthan gum and guar gum markedly improved stability of hydrophilic diacetyl and hydrophobic (-)-α-pinene in dressings containing 10 wt% rapeseed oil, whereas rice starch - Remyline XS-DR-P and acetylated distarch phosphate-Microlys CA in- creased significantly retention of hydrophilic aroma compound.

PL

Wstęp. Sosy sałatkowe typu dressing ze względu na walory smakowe i odżywcze są stosowane bardzo często w wielu produktach spożywczych. Dressingi o składzie tradycyjnym zwykle zawierają znaczną ilość tłuszczu (20-65%). Zmniejszenie jego zawartości w takich układach najczęściej prowadzi do ich destabilizacji fizycznej oraz obniżenia właściwości sensorycznych, szczególnie w wyniku zwiększenia lotności lipofilowych substancji zapachowych w większości zidentyfikowanych w żywności. Celem badań była ocena wpływu rodzaju i stężenia hydrokoloidu na retencję oraz profil uwalniania się diacetylu oraz (-)-α-pinenu w modelowych dressingach o zmniejszonej ilości tłuszczu przygotowanych z użyciem kazeinianu sodu. Materiał i metody. Materiałem do badań były modelowe dressingi zawierające 10% (w/w) tłuszczu roślinnego, które stabilizowano kazeinianem sodu (1% w/w) oraz hydrokoloidami (0,01-0,2% w/w): gumą ksantanową, gumą guar, gumą arabską, natywną poddaną wstępnemu żelowaniu skrobią ryżową - Remyline XS-DR-P oraz acetylowanym fosforanem dwuskrobiowym - Microlys CA (produkowanym ze skrobi ziemniaczanej). Próby aromatyzowano diacetylem lub (-)-α-pinenem (0,1% w/w). Zakres badań obejmował: charakterystykę dressingów (wielkość i rozkład cząstek zdyspergowanej fazy olejowej, stabilność kinetyczną i termodynamiczną, lepkość pozorną), pomiar stabilności substancji zapachowych (retencję względną, profil uwalniania) oraz ocenę intensywności zapachu metodą skalowania. Wyniki. Wykazano istotną zależność (a < 0,001) pomiędzy retencją względną badanych substancji zapachowych a rodzajem i stężeniem użytego hydrokoloidu. Stwierdzono również, że indeks trwałości badanych substancji zapachowych (odnoszony do profilu uwalniania) w większości analizowanych układów istotnie był skorelowany (a < 0,05) z lepkością oraz stabilnością emulsji mierzoną w kierunku podstawania, natomiast w większości statystycznie nieistotnie - ze średnią średnicą cząstek fazy zdyspergowanej (D[3,2j). Korelację istotną (a < 0,05) zauważono także pomiędzy intensywnością zapachu i współczynnikiem podziału substancji zapachowych (K) w dressingach zawierających gumę ksantanową, gumę guar oraz gumę arabską. Wnioski. Guma ksantanowa i guma guar wyraźnie poprawiały stabilność hydrofitowego diacetylu i hydrofobowego (-)-α-pinenu w dressingach zawierających 10% (w/w) oleju rzepakowego, natomiast skrobia ryżowa - Remyline XS-DR-P oraz acetylowany fosforan dwuskrobiowy - Microlys CA zwiększały retencję hydrofitowej substancji zapachowej.

Słowa kluczowe

EN

salad dressing; reduced fat; fat; hydrocolloid; addition; retention; release profile; food product; diacetyl; alpha-pinene; viscosity; creaming stability; dressing

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2010
• Tom: 09
• Numer: 3
• Opis fizyczny: p.277-293,fig.,ref.

Twórcy

autor

Bortnowska G.

• West Pomeranian University of Technology in Szczecin, Papieza Pawla VI/3, 71-459 Szczecin, Poland

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