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 ...
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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
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 ...
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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, ...
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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
