Uticaj molekularnih svojstava maltodekstrina na tehnološko ponašanje niskoenergetskih prehrambenih emulzija

Abstract

Apstrakt je obrađen tehnologijama za optičko prepoznavanje teksta (OCR). Maltodekstini, hidrolizati skroba niskog stepena konverzije (dekstrozni ekvivalent manji od 20), imaju široku upotrebu u prehrambenoj, kozmetičkoj i farmaceutskoj industriji. U prehrambenoj industriji koriste se u niskoenergetskim prehrambenim emulzijama (majonez, salatni prelivi, namazi) kao zamena za masne materije da bi obezbedili viskozitet, poželjne senzorne osobine i smanjenje energetske vrednosti proizvoda. Viskozitet razblaženih rastora maltodekstrina različitog dekstroznog ekvivalenta i botaničkog porekla meren je kapilarnim viskozimetrom i izračunate su vrednosti unutrašnjeg viskoziteta za pojedine maltodekstrine. Vrednosti untrašnjeg viskoziteta i molekulske mase pokoravaju se zavisnosti Štaudingerove jednačine, iako su molekuli maltodekstrina relativno kratki i ne spadaju u grupu polimera. Utvrđena je mogućnost odredivanja DE- vrednosti viskozimetrijskin putem i izvedene su jednačine za dva opsega DE (5-10 / 10-20). Da bi se ispitalo ponašanje emulzija sa maltodekstrinima (emulgovanje) u procesnim uslovima, kao i osobine fmalnih proizvoda (tečljivost, mazivost) ispitivana je dinamika emulgovanja, veličina kapljica i reološko ponašanje, tj. uticaj različitih faktora na disperzione karakteristike emulzija suncokretovog ulja u vodi stabilizovanih prehrambenim emulgatorom, sa dodatkom maltodekstrina u kontinualnoj fazi. Utvrđeno je da osobine maltodekstina kao što je stepen konverzije (DE-vrednost) tj. veličina molekula maltodekstrina, utiču na dispezione i reološke osobine emulzija. Uticaj koncentracije ulja i maltodekstrina, kao i delimična zamena ulja maltodekstrinom, na osobine emulzija su takode ispitivane. Sa povećanjem koncentracije ulja, pri istoj koncentraciji maltodekstrina u kontinualnoj fazi, emulzije menjaju tip proticanja od pseudoplastičnog preko tiksotropnog do antitiksotrpnog. Atitiksotropija izazvana smicanjem rezultat je formiranja unutrašnje strukture emulzije usled povezivanja kapljica ulja preko molekula maltodekstrina kao i orijentacije i deformacije kapljica ulja i maltodekstrina. Dodatkom maltodekstrina za pri istoj koncentraciju ulja i vremenu emulgovanja dobijene su se emulzije sitnijih kapi. Emulzije sa niskom koncentracijom ulja (30%) sa maltodekstrinom u kontinualnoj fazi bile su nestabilne i pokazivale efekat isplivavanja na površinu (creaming), što je posledica interakcija molekula maltodekstrina i molekula emulgatora Tween 80 u kontinualnoj fazi i na površini kapi.

Abstract was processed by technology for Optical character recognition (OCR). Maltodextrins, low converted products of starch hydrolysis (dextrose equivalent less than 20), have been subject of various investigations due to their wide application in food industry, cosmetics and pharmaceuticals. They are used in various low energy food emulsions (mayonnaise, salad dressing, spreads) as fat replacer to provide desirable viscosity, texture and sensory fat-like mouthfeel. Viscosity of diluted maltodextrin solutions of different dextrose equivalent and botanical origin were determined by capillary visometer and intrinsic viscosity [q] of each tested maltodextrin was calculated. The values of [q] together with molecular mass M have shown applicability of Staudinger equation, regardless maltodextrin molecules are rather short. The possibility for the determination of DE-values of maltodextrins by viscometric method has been deduced and the equation was calculated for two ranges of DE (5-10/ 10-20). In order to assess behavior of sunflower oil in water emulsions stabilized with food grade emulsifier with addition of maltodextrins in continuous phase in processing (emulsification), as well as end products in application (pouring, spreading) the emulsification dynamics, globule size changes and rheological behavior, as well as, the influence of different factors on dispersion characteristics of such emulsions were studied. Dispersion and viscous properties of emulsions were influenced by certain specific maltodextrin characteristics such as degree of conversion (DE value) i.e. size of maltodextrin molecules. Influence of oil and maltodextrin concentration and partial substitution of oil with equivalent quantity of maltodextrin were investigated too. With increase of oil concentration at the same concentration of maltodextrin in continuous phase, emulsions undergo changes in flow type from shear-thinning to thixotropic and antithixotropic. Antithxotropy induced by shear, was result of formation of network due to two competing factors; linking of oil droplets through maltodextrin molecules as well as orientation of deformed oil droplets and maltodextrin molecules. Addition of maltodextrin, at the same oil concentration and emulsification time, resulted in formation of emulsions with smaller oil droplets. Emulsions with low oil concentration (30%) with maltodextrin in continuous phase were unstable, showing so called creaming effect. This was mainly due to interactions between maltodextrin and emulsifier Tween 80 molecules which took place in continuous phase and on droplet surfaces.