Food Chemistry
Ensieh Nejat Pirsaraii; Eshagh Zakipour Rahimabadi; Aria Babakhani; Elham Aminpour Daphchahi
Abstract
Introduction: There is a growing body of evidence which long chain omega-3 fatty acids from seafood (Particularly EPA and DHA), are not only beneficial for general health and well-being, but also play a role in preventing of many important diseases. For these reasons, many health associations recommend ...
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Introduction: There is a growing body of evidence which long chain omega-3 fatty acids from seafood (Particularly EPA and DHA), are not only beneficial for general health and well-being, but also play a role in preventing of many important diseases. For these reasons, many health associations recommend to eat seafood at least twice weekly. Omega-3 fatty acid fortification is one of the fastest growing trends in the food industry. Dairy products are particularly suitable for enrichment with long chain n-3 PUFAs, in terms of popularity with consumers and special storage condition. So, this research was carried out to investigate the nutritional value and the fatty acid profile of Siahmezgi cheese fortified with encapsulated fish oil. Materials and Methods: For this purpose, at first, the microencapsulation process of fish oil with whey protein was performed at a ratio of 1:2 and the encapsulated oil was added in the process of producing Siahmezgi cheese. The treatments were as: control, treatment 1 (contained % 0.5 encapsulated fish oil) and treatment 2 (contained % 1.0 encapsulated fish oil). In this study, the determination of cheese fatty acid profile and sensory evaluation was performed at day 60 after cheese production and examination of peroxide value, thiobarbituric acid was performed at day 0, 30 and 60. Proximate analysis was calculated after cheese production, immediately. Results and Discussion: A total of 22 types of fatty acids were identified in Siahmezgi cheese samples. The ratio of unsaturated fatty acids to saturated fatty acids in treatments 1 and 2 were 0.78 and 0.83, respectively. The content of EPA and DHA in treatment 1 (0.09, 0.16 %) and treatment 2 (0.16, 0.47 %) were significantly more than control treatment (0.06 and 0.04 %) (p<0.05). The content of thiobarbituric acid in all samples was much lower than the allowed level. Sensory evaluation of control and enriched treatments of Siahmezgi cheese showed that all cheeses were generally acceptable by the judges.
Food Technology
Elham Aminpour Daphchahi; Eshagh Zakipour Rahimabadi; Hanieh Rostamzad; Ensieh Nejat Pirsaraii
Abstract
Introduction: The relation between food and health has had an increasing impact on food innovation, due to the popularity of the concept of functional food. Most bakeries products can easily be enriched and fortified with proteins, vitamins and minerals to meet specific needs of the target groups of ...
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Introduction: The relation between food and health has had an increasing impact on food innovation, due to the popularity of the concept of functional food. Most bakeries products can easily be enriched and fortified with proteins, vitamins and minerals to meet specific needs of the target groups of the population. Biscuits are the most popular bakery products worldwide. Biscuits are ready to eat, cheap and conventional food. Protein fortification of biscuits is of current interest, because of increasing awareness of consumers towards health. Fish protein products such as FPP are low cost animal protein with high quality, so it can be used as a protein supplement to increase nutritive value of foods. This research was aimed to evaluate the quality and sensory properties of biscuits enriched with fish protein powder (FFP). Materials and methods: For this purpose, Fish protein power (FPP) of silver carp was used in production of biscuits by replacing it with wheat flour by 0 % (as control treatment), 2.5% (treatment 1) and 5% (treatment 2). Amino acid profile, PV, TBA, chemical composition and sensory analysis was done during 3 months storage at room temperature. Results and discussion: Seventeen kinds of amino acids were identified in fish protein powder of silver carp. The total content of amino acids fish protein powder were 975.19 mg/100 gr. Total essential and non-essential amino acids in control treatment were 36.50 mg/100 gr, that after using fish protein powder in enrichment of biscuits at the level of 2.5 and 5% increased to 50.91 and 67.37 mg/100 gr, respectively. Evaluation of sensory characteristics of biscuits samples did not showed a significant difference between control and enriched treatments (P>0.05).
