Food Technology
Narges Akafian; Hajar Shekarchizadeh
Abstract
[1]Introduction: In the last decade, nanotechnology approaches have been used to improve the functional properties of packaging materials. The main focus is on creating new packaging materials that extend the shelf life of food, which in turn improves food safety performance. The use of nanostructures ...
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[1]Introduction: In the last decade, nanotechnology approaches have been used to improve the functional properties of packaging materials. The main focus is on creating new packaging materials that extend the shelf life of food, which in turn improves food safety performance. The use of nanostructures can also improve the mechanical properties of the packaging. Many traditional packages are made from non-degradable materials that double the environmental pollution in addition to using fossil fuels to produce them. Resin is a natural or synthetic compound that is very viscous and hardens under certain conditions. It is usually soluble in alcohol r. Natural resin is obtained from plants. This material is very sticky but hardens over time. Due to environmental concerns and the possibility of depletion of oil reserves, the construction of composites based on natural resins from renewable sources has become important. In previous studies, Javashir gum has been used to prepare an edible film with high water vapor permeability and solubility, as well as poor physical properties. Since Javashir gum is a natural, native and inexpensive gum, so in this research, the improvement of the properties of the film prepared from Javoshir gum is considered using.a combination of nanoparticles and resin obtained from Javoshir gum Materials and methods: Javshir nanoparticles were sprayed on Javashir film (4% gum and 2.5% glycerol) at two different times of 30 and 60 minutes. In order to increase the hydrophobicity of the films, Javashir resin was covered as a layer on the surface of the films. Then different physical and mechanical properties of the film such as thickness, water solubility, and water vapor permeability, elongation at break, tensile strength, contact angle and morphology were determined. Results and discussion: The results of thickness measurement showed that adding large amounts of nanoparticles as well as coating the film surface with resin increased the film thickness. Solubility results showed that all films have a very high solubility due to the hydrophilic nature of Javashir. However, the addition of nanoparticles and coating with resin reduced the water solubility of the film. The water vapor permeability of nano-60 film was increased compared to the control film which can be attributed to the increase in film surface due to the addition of nanoparticles. However, coating the surface with resin significantly reduced the water vapor permeability of the film. The tissue test showed that nano-30 resin film had 6.54 ± 2.72% elongation to tear point and 302.9 ± 47.1% tensile strength. Nano 30 resin film had the highest tensile strength and the lowest tensile percentage. The results of the contact angle showed that the lowest contact angle, which indicates high hydrophilicity, was related to the control sample, and the contact angle increased by adding nanoparticles and coating with resin, resulting in increased hydrophobicity. SEM images also showed that the addition of nanoparticles and resin coating reduced the film roughness.Finally, it can be said that the addition of Javoshir nanoparticles could well increase the tensile strength of Javashir film, and coating the surface of the film with resin was very effective in reducing the hydrophilicity and water vapor permeability of Javashir film.
Maryam Tamsen; Nafiseh Soltanizadeh; Hajar Shekarchizadeh
Abstract
Introduction: The main part of the further-processed foods especially fish, seafood, poultry, cheese and vegetables market is constituted of battered and breaded products. The annual consumption of battered and breaded products in some countries such as Europe, Japan, and Oceania is approximately 2 billion ...
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Introduction: The main part of the further-processed foods especially fish, seafood, poultry, cheese and vegetables market is constituted of battered and breaded products. The annual consumption of battered and breaded products in some countries such as Europe, Japan, and Oceania is approximately 2 billion pounds. Frying of battered and breaded products is used to improve their quality factors which are mainly crispness, texture, moisture and oil contents, porosity, color and appearance, flavor and nutrition. Crispy outer layer and the moist and juicy interior as pleasant textural characteristics are created in fried foods. Chicken nugget which is made from chicken meat is breaded or battered, then deep-fried or baked and finally is quick frozen. Chicken nugget is composed of four layers including paste, pre-dust, batter and breaded layers. Amaranth is one of the pseudo-cereal grains which belongs to the Amaranthaceae family. The color of amaranth seed varies from milky white to yellow, golden, red, brown, and black. This plant has high nutritional and biological value. Amaranth seed contains starch (61/4%), protein (16/5%), unsaturated fats (5/7%), fiber (20/6%), vitamins (E, B2 and C), minerals (calcium, magnesium, zinc and iron) and phenolic compounds. The purpose of this study was to replace wheat flour with amaranth flour in order to reduce wheat grain dependence, improve the nutritional value of nuggets as well as explore the production possibility of a new product for celiac disease.
Materials and methods: In order to investigate the effect of replacing of wheat flour by amaranth flour in nugget formulation, amaranth flour was used at 0, 50 and 100% levels separately in chicken paste, batter dough, and all layers of nugget (chicken paste, predust, and batter dough). Then, the chemical composition and pH of chicken nugget, chicken paste emulsion stability, cutting force, oil absorption, porosity, cooking loss, degree of oxidation, color and sensory characteristics of produced nuggets were evaluated.
Results and discussion: Results showed that increasing the substitution percent would increase the nutritional value of nuggets. The pH of all produced nuggets containing amaranth flour was higher than the control sample and pH reduction occurred slower in them during 13 days of storage at 4 ° C. Emulsion stability was also affected by the replacement rate and reached the maximum content at full replacement. Samples with 100% incorporation of amaranth flour had the highest emulsion stability due to the presence of polar lipids and globulin in amaranth flour which are surface active agents. However, 50% substitution of wheat flour with amaranth flour in chicken paste significantly decreased emulsion stability as this sample had the lowest emulsion stability. It seems that the interaction of amaranth albumin proteins with wheat gluten proteins reduced soluble proteins, which caused emulsion stability reduction of chicken paste containing both amaranth flour and wheat flour. Also the presence of amaranth flour in nuggets significantly increased oil absorption, porosity, cutting force and cooking loss. Oil absorption of nuggets increased by increasing the amount of amaranth used in nugget production, as the control nuggets had the lowest oil absorption. Albumin proteins which are present in amaranth flour have high oil absorption capacity. Amaranth flour has low viscosity in gelatinization owing to the low amylose content of amaranth starch, which decreases the absorption of batter dough to the chicken paste and as a result cooking loss will increase. Porosity of nuggets increased by increasing the amount of amaranth flour in prepared nuggets. Globulin which constitutes about 20% of amaranth proteins is a good foaming agent. Entrapment of air bubbles by globulin caused porosity increase in nuggets. In addition, the results of moisture content of nuggets showed moisture removal of nuggets containing amaranth flour after frying. Steam pressure of evaporated water caused porous tissue in samples. Hardness, chewiness, gumminess, springiness, and cohesiveness of nuggets containing amaranth flour increased. The cutting force was increased significantly as a result of the amount of amaranth flour of nuggets as was expected. About the oxidation, increasing the substitution rate reduced the amount of malonaldehyde in the early days and reduced the oxidation process in 13 days of storage at 4 ° C. High amounts of phenolic compounds were found in amaranth flour, which could reduce lipid oxidation and spoilage of nugget. Amaranth flour darkened nuggets and by increasing amaranth content, that amount of L (brightness), a (redness) and b (yellowness) declined. Lightness of the outer layer of nuggets decreased by increasing the amaranth amount of nugget, due to the presence of bran and betacyanin pigment in amaranth flour which make it darker than white flour. Wheat flour could be substituted with amaranth flour in nugget production, increasing the nutritional value of product by increasing protein, fiber and minerals levels, with no undesirable effect on total acceptance of consumers.
Hajar Shekarchizadeh; Amir Hossein Goli; Hedieh Daghighi
Abstract
Bleaching of crude oil with bleaching clay is one of the steps in preparing of edible soybean oil. After separation of bleaching clay by filteration, due to its high adsorption, about 20 to 40 percent of the oil remains, which causes a lot of oil waste. The objective of this study was to extract and ...
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Bleaching of crude oil with bleaching clay is one of the steps in preparing of edible soybean oil. After separation of bleaching clay by filteration, due to its high adsorption, about 20 to 40 percent of the oil remains, which causes a lot of oil waste. The objective of this study was to extract and evaluate of residual soybean oil in spent bleaching clay. In order to investigate the effect of gas type used during passage of oil through filter, flow of air and nitrogen gas was used to supply pressure to remove more oil from clay. Residual oil content was determined by Soxhlet method and some of the physicochemical properties of extracted oils were investigated. Finally, the fatty acids profile of studied oils was determined by gas chromatography (GC).
Hajar Shekarchizadeh; Nafiseh Dehghanpour; Nafiseh Soltanizadeh; Mehdi Kadivar
Abstract
The aim of this study was comparative evaluation of Iran scientific output in the field of food science and technology with five countries including Ireland, Turkey, Egypt, Argentina and Malaysia during 1990-2010 in the Web of Science. The number of indexing scientific outputs in this database show that ...
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The aim of this study was comparative evaluation of Iran scientific output in the field of food science and technology with five countries including Ireland, Turkey, Egypt, Argentina and Malaysia during 1990-2010 in the Web of Science. The number of indexing scientific outputs in this database show that Ireland, Argentina and Turkey ranked sequentially. Articles have the largest share of scientific output in all six countries. Number of citations show that Argentina and Ireland have received the most number of citations. U.S.A. has the most collaboration with all six countries to produce scientific output in food science and technology area .Applied chemistry is the subject area that had the most cooperation with food science and technology in all of the studied countries.
Keywords: Scientific Outputs, Food Science And Technology, Web of Science (WOS), Iran, Ireland, Turkey, Egypt, Argentina, Malaysia
