Elham Khanipour; Javad Keramat; Seyed Hashem Hosseiniparvar; Ali Motamedzadegan; Azadeh Ghorbani; Seyed Ahmad Shahidi Yasaghi
Abstract
Carotenoids are the main pigments of tomato, of which 93% is lycopene. Lycopene has desirable physiological effects in human sush as cancer prevention. Recent years, because of harmful side effects of synthetic colouring agents used in food products, employing of natural food colouring agents has become ...
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Carotenoids are the main pigments of tomato, of which 93% is lycopene. Lycopene has desirable physiological effects in human sush as cancer prevention. Recent years, because of harmful side effects of synthetic colouring agents used in food products, employing of natural food colouring agents has become very important. In this research firstly, solvent extraction method was used for tomato carotenoids extraction. The optimum conditions for solvent extraction method was a mixture of solvent (n-hexan, ethanol and acetone with ratio of 1:1:2), boiling temperature (50 ºC), extraction time of 6 hours and equal ratio of solvent volume to tomato sqwash (crushed tomato after removing of skin and seeds). After extraction of tomato carotenoids, applicability of the extracted colour was considered by using the colour in sausage (13.977, 9.501 and 7.03 gr colour per 100 Kg sausage) and ice cream (4.21, 8.42 and 12.63 gr colour per 100 Kg ice cream). The best percentage of the added colour to those products were determined by performing of a taste panel. Finally, the stability of the colour in the products was examined by storing them at 0-4ºC (for sausages) and -21ºC (for ice cream) and their colour changes were measured by Hunterlab Colorimetry System. Results of sensory evaluation showed that addition of 9.501 gr of extracted colour per 100 Kg susages and 8.42 gr of extracted colour per 100 Kg ice cream are acceptable for consumers. From viewpoint of colour changes of surface and cross section of susages, there was significant difference between first and second period of storage, but there was no significant difference between third and forth period of storage (P
Seyed Hashem Hosseiniparvar; Javad Keramat; Mehdi Kadivar; Elham Khanipour; Elnaz Milani
Abstract
Gelatin is a protein hydrocolloid. Because of its unique characteristics such as gel forming, thickening, stabilizing, emulsifiing, foam and film forming, is widely used in food industries. In this research, in order to optimize the factors which affect enzymatic extraction method of gelatin ,the effects ...
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Gelatin is a protein hydrocolloid. Because of its unique characteristics such as gel forming, thickening, stabilizing, emulsifiing, foam and film forming, is widely used in food industries. In this research, in order to optimize the factors which affect enzymatic extraction method of gelatin ,the effects of three variables, enzyme concentrations(2-10 ppm), time(8-16 hours) and temperature(60-80 ˚C) on the yield of extraction, gel strength, viscosity and absorption in 420 nm were investigated. The rotatable central composite experimental design was used, and the data were analyzed by using of response surface regression(RSREG).Correlation coefficients of fitted regression models of yield, gel strength, viscosity and absorption for enzyme extraction method were determined as 0.953 , 0.998 , 0.995 and 0.935 , respectively.Analysis of variance for the overall effects of process variables in enzymatic extraction method on regression models showed that the enzyme concentration, the time of enzyme treatments and temperature had significant effects on gel strength and viscosity regression models, however the effect of temperature on both yield and absorption regression models was not significant(p > 0.05).The optimum conditions obtained from response surface regression models in enzymatic extraction method for yield, gel strength, viscosity and absorption which were verified experimentalls were (6.1 ppm, 15.6 hours, 70 ˚C), (9.1 ppm, 11.9 hours, 70.3 ˚C), (7.86 ppm, 14.9 hours, 77.5 ˚C) and (2.8 ppm, 10 hours, 60 ˚C), respectively.
Key words: gelatin, enzymatic extraction, response surface optimization
