Rohollah Pashaei Bahram; Sodeif Azadmard Damirchi; Javad Hesari; Seyed Hadi Peighambardoust; Samad Bodbodak; , Boukaga Farmani
Abstract
Introduction: Cornelian cherry is one of horticultural crops in Iran. There are about 1094.26 hectares of cornelian cherry orchards in Iran and 2329.36 ton cornelian cherry fruit are produced annually based on statistics of the Ministry of Agriculture-Jahad. Cornelian cherry fruit is usually consumed ...
Read More
Introduction: Cornelian cherry is one of horticultural crops in Iran. There are about 1094.26 hectares of cornelian cherry orchards in Iran and 2329.36 ton cornelian cherry fruit are produced annually based on statistics of the Ministry of Agriculture-Jahad. Cornelian cherry fruit is usually consumed in fresh form, but it products are also used in form of dried fruit, jam, pickles, sauce, juice, jelly, marmalade, vinegar, fruit roll-ups (Golriz et al., 1996; Demir and Kalynoco, 2003; Gulcin et al., 2005) and syrup (Damir et al, 2003; Jayaprakasam et al., 2006). Cornelian cherry fruit is a rich source of antioxidant compounds and has different benefits such as nutritional, medicinal value, profitability and export values (Panatelidis et al., 2006).Total anthocyanins content of most varieties of Cornus are 15-10 times higher than other fruits more that are used as anthocyanins source (Vareed et al., 2007). Although it is obvious that bioactive compounds of cornelian cherry fruit are valuable, but there is little information about changes of their composition and activity during postharvest storage. Some parameters such as Storage temperature, light and exposure to oxygen have great influence on the stability of the composition during postharvest storage of the fruits (Kalt et al., 1999). Since cornelian cherry is a climacteric fruit, the aim of the research was studying the effect of storage and transport of cornelian cheery in ambient temperature on physicochemical properties and bioactive compounds. Two ways of cornelian cherry preservation are included storage of cornelian cherry at room temperature and storage in dried form.
Materials and methods: Cornelian cherry fruit is supplied from an orchard in the city Horand in east Azerbaijan Province from a high yielding tree. After picking, fruits were sorted and held in incubator (25 ˚C) for 9 days and were sampled at intervals of 24 hours up to 9 days and physico-chemical parameters of samples such as pH, acidity, dry matter, Total ash and loss of their bioactive compounds (total phenols, total flavonoids, total anthocyanin, vitamin C and antioxidant capacity) were evaluated. In this research, the effects of storage time on the physicochemical properties and bioactive compounds contents of cornelian cherry fruit during storage at room temperature (25 ˚C) were analyzed by means repeated measurements in time method in three replications. The results obtained were analyzed by using analysis of variance and mean comparison using the least squares (p≤0.05).
Results and discussion: The results showed that pH and acidity significantly increased and decreased during storage time respectively. It could be attributed to consumption of organic acids in the respiration pathways as a substrate and use of them by mold. It gradually led to an increase of pH and improved the condition for yeast growth. The results showed that after 9 days storage at 25 ˚C the amount of Vitamin C decreased from 1385 to 354 (mg/100 gd. b). It could be ascribed to oxidation of Vitamin C during storage in presence of air. Total anthocyanins decreased from 379 to 195 (mg/100 gd. b) which is the result of degradation of the compounds in presence of oxygen and condensation of them with tannin and protein compounds during storage at ambient condition) PiljacZegarac et al., 2011). The amount of total phenols increased from 1237 to 2067 (mg/100 gd. b) During 9 days of storage at ambient conditions. The increase of phenolics compounds could attributed to release of them from protein and carbohydrate complexes (Doshi & Adsule, 2008). Prior et al. (2005) concluded that increase of phenolic compounds during storage of fruits could be the result of moisture decrease and reducing sugar content increase and their interaction with folin ciocalteu reagent. Also flavonoid content of cornelian cherries increased from 491 to 943 (mg/100 gd. b) During storage which probably is due to release of flavonoid compound during ripening process in postharvest storage time. Also, the antioxidant activity was reduced to 33%. According to the results, it could be concluded that storage of cornelian cheery fruit in ambient condition significantly decreased the bioactive compounds. Therefore it was recommended that cornelian cheery should be stored in low temperature condition and consumed in fresh form in short time after harvesting in order to remain nutritional properties and bioactive compounds.
Reza Amir Khamirian; Hossein Jooyandeh; Javad Hesari; Hassan Barzegar
Abstract
Introduction: Nowadays an increasing demand for whey products particularly whey protein concentrate (WPC) and whey protein Isolate (WPI) resulted in considerable amount of permeates production, which its rejection causes environmental pollution. The bioconversion of whey and permeate is an appealing ...
Read More
Introduction: Nowadays an increasing demand for whey products particularly whey protein concentrate (WPC) and whey protein Isolate (WPI) resulted in considerable amount of permeates production, which its rejection causes environmental pollution. The bioconversion of whey and permeate is an appealing procedure regarding to human nutrition, particularly for its functional properties. Functional foods are foodstuffs, which have specific functions in the human, resulting health benefits besides energy and nutrients. Fermented dairy products containing probiotic bacteria are group of functional foods, which have received increasing attention in recent years, including the development of the market with large commercial and research interests. Production of probiotic beverages from permeate could be considered as a simple solution to prevent permeate rejection and produce an economical product with appropriate functional properties. Definitely, dairy products are the foremost vehicle for probiotic supplementation. However, other nondairy probiotic products such as fruit and vegetable juices have been shown to afford health benefits. Therefore, the aim of this study was optimizing formulation of permeate-based lemon juice beverage and producing probiotic beverage from optimized beverage.
Materials and methods: Based on primary experiments, lemon juice beverages containing permeate were produced with different concentrations of water (19.77, 30, 45, 60, and 70.22 ml), permeate (12.95, 30, 55, 80 and 97.04 ml) and LEMON juice concentrate (5.95, 8, 11, 14, and 16.04 g). To estimate the impact of these independent variables and determination of optimized sample (non-probiotic beverage), response surface methodology (RSM) founded on central composite design (CCD) was applied. According to CCD design, 20 tests with six replicates as the center points were performed. Quadratic polynomial model were considered for the relationship between the predicted responses with the independent variables. The optimization was performed based on physicochemical (pH, acidity, total solids and brix) and sensory (taste, color, odor, after taste and total acceptability) characteristics of beverage samples. At the second stage, the best sample was inoculated with Lactobacillus acidophilus (La5) and its physicochemical properties, antioxidant capacity, sensory attributes and probiotic cell count were monitored during a 28-day storage period under refrigerator temperature (4°C).
Results and discussion: The results showed that all fixed factors, i.e. amount of water, permeate and lemon juice concentrate, had significant impacts on the physicochemical and sensory properties of lemon juice-permeate beverages. By increasing the amount of water up to 45 ml, permeate up to 55 ml and lemon juice concentrate up to 11 g in the formulation, the taste, after taste and total acceptability scores were significantly (p
Fariba Yagchi; Seyed Hadi Peighambardoust; Sodeif Azadmard Damirchi; Javad Hesari; Rahim Mohammadi Vesh Begtash; Ali Akbar Alizadeh
Abstract
Nowadays, cardiovascular diseases are the most important cause of death. One of the reasons of cardiovascular diseases is poor nutrition, such as high intake of saturated fatty acids and low intake of essential and unsaturated fatty acids. Among the oilseeds, flaxseed contains high amount of essential ...
Read More
Nowadays, cardiovascular diseases are the most important cause of death. One of the reasons of cardiovascular diseases is poor nutrition, such as high intake of saturated fatty acids and low intake of essential and unsaturated fatty acids. Among the oilseeds, flaxseed contains high amount of essential fatty acids, tochopherol, fiber and lignans. Grape molasses is a traditional food in Iran and Turkey. It's major compounds are simple sugars, (glucose and fructose in about equal amounts) that can release high energy very soon. It also contains high amount of minerals such as iron that is profitable for anemia. Traditionally flaxseed powders incorporate with grape molasses. Thus, this mixture is a good food. In this study flaxseeds powders was incorporated in amounts of 0, 5, 10 and 15% for fortification of the grape molasses. Product's chemical properties such as, fatty acid composition, acidity, peroxide value, humidity and sugar content was measured during three month of storage. Results showed that an increase in the amount of flaxseed up to 15%, the sugar and humidity percent decreased. Humidity percent increased with storage time up to 3 month but sugar content decreased with time in all of the samples (P>0.05). Increase in the amount of flaxseed up to 15%, increased acidity and peroxide value and increased with time (P>0.05). And with increasing flaxseed up to 15% and up to 3 month, the amount of fatty acids did not show significant change (P>0.05) but because of increasing in amount of oil with increasing flaxseed, the amount of fatty acids increased. Results of this study suggest that the combination of flaxseed and grape molasses is a good food that is rich in energy and essential fatty acids, and can play an important role in community health.
Roya Fathitil; Javad Hesari; Sodeif Azadmard Damirchi; Mahbub Nemati; Seyed Hadi Peighambardoust; Seyed Abbas Rafat
Abstract
Milk fat is frequently adulterated to meet the demand which exceeds the supply and to increase profit margins. Samples of butter adulterated with different levels (5, 10 and 15% w/w) of margarine were prepared and analysed using different methods including refractive index, iodine, reichert-meissl and ...
Read More
Milk fat is frequently adulterated to meet the demand which exceeds the supply and to increase profit margins. Samples of butter adulterated with different levels (5, 10 and 15% w/w) of margarine were prepared and analysed using different methods including refractive index, iodine, reichert-meissl and polenske values. GC and HPLC were utilized to determine fatty acid and tocol profiles of samples, respectively. Results showed that margarine addition up to the level of 15%, had a significant (p
Asal Gachpazian; Sodeif Azadmard Damirchi; Javad Hesari; Seyed Hadi Peighambardoust; Mahbub Nemati; Sadegh Alijani; Effat Ahmadi
Abstract
Milk and dairy products are in diet almost every day. Milk fat contains 70% of saturated fatty acids which can cause an increase in total and low-density lipoprotein cholesterol, and the risk of cardiovascular diseases. Therefor, modification of fat composition at dairy products such as yoghurt seems ...
Read More
Milk and dairy products are in diet almost every day. Milk fat contains 70% of saturated fatty acids which can cause an increase in total and low-density lipoprotein cholesterol, and the risk of cardiovascular diseases. Therefor, modification of fat composition at dairy products such as yoghurt seems necessary. Walnut has high amount of essential fatty acids, anti oxidants and other beneficial components. In this study, ground walnut is added to yoghurt at level of 0 (control sample), 3, 6 and 9% and their texture properties (synersis and viscosity), sensory, fatty acids profile and dry matter were analysed every week for 4 weeks during storage. Results showed that fortification of yoghurt samples with ground walnut and storage had significant effects ( ) on synersis, viscosity, fatty acids profile and dry matter. Control sample had the highest synersis and the lowest viscosity and dry matter among samples. By adding ground walnut to yoghurt samples, the amount of saturated fatty acids decreased and the amount of unsaturated fatty acids increased. Major fatty acids of yoghurt incorporating ground walnut were linoleic acid, oleic acid, linolenic acid, palmitic acid and stearic acid, respectively. The highest final score in sensory evaluation in 1, 14 and 28 days of storage time were for yoghurt samples with 9% of gorund walnut, yoghurt with 6 and 3% of ground walnut and yoghurt with 3% of gorund walnut, respectively. Results of this study showed that adding ground walnut modifies yoghurt fat composition, forify it with essential fatty acids and also has good effect on its texure properties.
Shiva Emami; Sodeif Azadmard Damirchi; Javad Hesari; Seyed Hadi Peighambardoust; Seyed Abbas Rafat; Yosouf Ramezani
Abstract
Consumption of food containing cholesterol and saturated fatty acids such as butter can increase serum cholesterol and cause cardiovascular diseases. Therefore many efforts have been done for decreasing these constituents in foods. In this study, hazelnut and walnut powders were added to butter samples ...
Read More
Consumption of food containing cholesterol and saturated fatty acids such as butter can increase serum cholesterol and cause cardiovascular diseases. Therefore many efforts have been done for decreasing these constituents in foods. In this study, hazelnut and walnut powders were added to butter samples in amounts of 0 (not enriched sample), 10, 20 and 30% for evaluation of chemical characteristics (acid value, peroxide value and oxidative stability). Samples were then packed in 2 forms; vacuum and common packed and stored for 90 days at 5°C in refrigerator and were analyzed every 30 days. Adding hazelnut and walnut to butter samples caused significant increase in acid value of samples. Also rising trend of acid value in nut enriched samples was higher during storage. Control samples (without nut) showed higher peroxide value than nut enriched samples. During storage both control and nut enriched samples showed significant increase in peroxide value . Although all of nut enriched samples’ peroxide value were lower than standard limit during storage. Vacuum packed samples also showed lower acid and peroxide value than common packed samples. Adding nuts to butter samples also caused a decrease in oxidative stability of butter samples. This study shows that butter enriched in hazelnut and walnut can be introduced as a new and functional dairy product to consumers, because of its essential fatty acids content.
Keywords: Butter, Walnut, Hazelnut, Oxidative Stability, Acid Value, Peroxide Value
Elham Nourmohammadi; Seyed Hadi Peighambardoust; Javad Hesari; Sodeif Azadmard Damirchi; Seyed Abbas Rafat
Abstract
In this study the possibility of sucrose substitution with different concentrations of sorbitol in formulation of reduced calorie sponge cake was studied. Physical properties of cake batter such as viscosity, specific gravity and cake characteristics such as volume, apparent density, solid density, porosity, ...
Read More
In this study the possibility of sucrose substitution with different concentrations of sorbitol in formulation of reduced calorie sponge cake was studied. Physical properties of cake batter such as viscosity, specific gravity and cake characteristics such as volume, apparent density, solid density, porosity, symmetry and uniformity, moisture and water activity, crust and crumb color and textural firmness were evaluated. 100% sorbitol substituted samples showed lower specific gravity than that of control. Sample containing mixture of sorbitol- sucrose- oligofructose was as viscose as control, while other samples had more viscosity than control. Cakes prepared with sorbitol- sucrose- oligofructose had more volume and porosity and less apparent density than those of control, but other treatments showed significant decrease in volume and porosity and significant increase in apparent density. All treatments had better uniformity compared to that of control, while sorbitol- sucrose- oligofructose and sorbitol- oligofructose treatments showed similar symmetry with control samples. Cakes containing 100% sorbitol resulted in a significant decrease in the crust color. Sorbitol- sucrose- oligofructose treatment gave crumb color similar to that of control. However, other treatments had darker crumb color than that of control. 100% sorbitol substituted fresh (Day 1) sample had harder texture than that of 100% sucrose fresh sample. In 7th and 14th days of evaluation, samples prepared with all concentrations of sorbitol showed softer texture than control. Treatments prepared with sorbitol- sucrose- oligofructose had the same water activity to the control ones.
Keywords: Sorbitol, Oligofructose, Sucrose, Sponge cake
Roya Fathitil; Javad Hesari; Adel Ahmadi-Zenouz
Abstract
The objective of this study was to determine the effect of CO2 treatment on proteolysis, lipolysis
and quality characteristics of refrigerated raw milk. Four treatments of raw milk were selected
(controlled milk (milk without any special treatment) and milks treated with CO2 until pH = 6.4, 6.2,
6). ...
Read More
The objective of this study was to determine the effect of CO2 treatment on proteolysis, lipolysis
and quality characteristics of refrigerated raw milk. Four treatments of raw milk were selected
(controlled milk (milk without any special treatment) and milks treated with CO2 until pH = 6.4, 6.2,
6). All experiments were triplicate. Samples were stored at 4°C for 10 days and were analyzed on 1, 5,
8, 10 day for chemical evaluations. Statistical evaluation of the effects of treatments was performed
using of split plot experiment with randomized complete block design (RCBD). Statistical analysis,
indicated that no significant proteolysis and lipolysis were observed during 10 days of storage using
addition of CO2 to pH = 6, 6.2 and an increase in CO2 concentration did further reduce proteolysis and
lipolysis. The sensory panel did not detect significant difference between CO2 treated milks and fresh
milk. The research revealed that the best treatment was using of CO2 to pH = 6, although in the most
cases there was no significant difference between pH 6.2 and 6.
Biouk Farmani; Mohammad Hossein Hadad Khodaparast; Javad Hesari; Saeid Aharizad
Abstract
In this study conditions of refinement of clarified sugarcane juice including temperature at 3 levels (50, 60 and 70 °C) and pressure at 4 levels (0, 0.5, 1 and 1.5 bars) by micro-filtration membrane technology was investigated. The raw sugarcane juice primarily was pre-filtrated with lime and then ...
Read More
In this study conditions of refinement of clarified sugarcane juice including temperature at 3 levels (50, 60 and 70 °C) and pressure at 4 levels (0, 0.5, 1 and 1.5 bars) by micro-filtration membrane technology was investigated. The raw sugarcane juice primarily was pre-filtrated with lime and then the obtained juice (clarified juice) processed by ceramic micro-filter membrane (0.2 micrometer). Investigated characteristics were included purity, turbidity and color. The results shows that the effects of different conditions of process with micro-filtration in studied temperatures and pressures on reduction of turbidity and color were significant at probably < 1% and probably < 5% respectively. Finally, 70 °C temperature and 1.5 bar pressure were determinate as optimum conditions for ceramic micro-filtration. Membrane process at 70 °C and 1.5 bars reduced turbidity and color of clarified juice 56.25% and 6.49% respectively and increased 0.87 units of purity.
Keywords: Micro-filtration, Raw sugarcane juice, Clarified juice, Purity, Turbidity, Color.
Biouk Farmani; Mohammad Hossein Hadad Khodaparast; Javad Hesari; Ezatollah Rezaei Iraqi
Abstract
The aim of this research was optimization of refining of raw sugarcane juice using bentonite for production of natural liquid sugar or cane honey. Non-sugar substances of raw sugarcan juice contains: colorants, polysaccharides, gums, proteins, etc that affect on efficiency and quality of the final product ...
Read More
The aim of this research was optimization of refining of raw sugarcane juice using bentonite for production of natural liquid sugar or cane honey. Non-sugar substances of raw sugarcan juice contains: colorants, polysaccharides, gums, proteins, etc that affect on efficiency and quality of the final product and should remove from raw sugarcane juice. Gelatin is a protein which is used as an aid clarifier in food industries. In order to make favorite purification at bentonite refining, it is better that used gelatin of A type for obtaining purification and favorite density at bentonite sediments.
In this study, the effects of conditions of raw sugarcane juice refining using of bentonite accompanied by gelatin (at 5 levels 0, 0.02, 0.04, 0.06 and 0.08 gr/l), time (at 6 levels 0, 30, 60, 90, 120 and 150 min) and temperature (at 6 levels 25, 40, 55, 70, 85 and 100C◦) investigated. processing with bentonite compared to control sample were studed with respect to brix, sucrose percent, purity, ash, turbidity and color until optimum quantities of requirement to gelatin, time and temperature of processing with bentonite for reach to desirable quantity were recognized. Experimental results indicated which 0.02 gr/l gelatin in 100C° for 60 min processing with bentonite are optimum conditions for purification of raw cane juice.
Key words: Raw sugarcane juice, Bentonite refining, Purification, Gelatin.
Javad Hesari; Mohammad Reza Ehsani; Asghar Khosrowshahi; Nasser Ghaemi
Abstract
Abstract
The objective of this study was to determine the effect of psychrotrophic bacteria and somatic cells on the physicochemical characteristics of Iranian ultrafiltered (UF) white cheese. Milks with different numbers of psychrotrophic bacteria (1×106, 5×106 and 10×106 cfu/ml) and low somatic ...
Read More
Abstract
The objective of this study was to determine the effect of psychrotrophic bacteria and somatic cells on the physicochemical characteristics of Iranian ultrafiltered (UF) white cheese. Milks with different numbers of psychrotrophic bacteria (1×106, 5×106 and 10×106 cfu/ml) and low somatic cell counts (SCC,
