Food Technology
Mohammad Hadian; Mostafa Mazaheri Tehrani; Mohsen Ghods rohani
Abstract
IntroductionDoogh is a fermented dairy product that is produced by blending yogurt with water and some salt. This fermented beverage is widely consumed as a refreshing drink in Iran and other Middle East countries. Doogh is a source of calcium needed by the body on a daily basis and contains B vitamins ...
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IntroductionDoogh is a fermented dairy product that is produced by blending yogurt with water and some salt. This fermented beverage is widely consumed as a refreshing drink in Iran and other Middle East countries. Doogh is a source of calcium needed by the body on a daily basis and contains B vitamins that are effective in the health and strength of teeth and bones. In addition, doogh contains a low percentage of fat, which makes it a diet drink. Whey Protein Concentrate (WPC) is a product contains 25 to 89% protein and different amounts of lactose, fat and minerals. Due to the functional properties of whey protein and its nutritional value; whey protein is widely used in dairy products. The development of cross-linking bonds between protein chains by enzymes is very important today. Enzyme cross-linking of proteins can affect some of their functional properties such as solubility, water absorption, rheological and emulsifying properties. One of the most widely used enzymes in the food industry is the transglutaminase enzyme. In this study the effects of WPC in three levels (0%,1% and 2%) and the transglutaminase enzyme in two levels (0 and 1 unit per gram of milk protein) in two method of dough preparation (adding water to yogurt and fermented milk diluted with water) on rheological characteristics, and microstructure of doogh were studied. Material and MethodsRaw milk was provided by Pegah Khorasan Company, WPC from Multi Company) Mashhad (and Trans glutaminease enzyme from BDF Company of Spain. WPC was first added to milk at 45 ̊ C at three levels of zero, 1 and 2%.The milk samples were then pasteurized at 85 ̊ C for 30 min. After lowering the temperature to 45 ̊ C, the enzymatic operation was performed at two levels of zero and one unit (per gram of protein).To complete the enzyme function, the samples were incubated for 180 minutes at 45 ̊ C. Then a temperature of 90 ̊ C was applied for 1 minute to inactivate the enzyme. The samples were then cooled to 45 ̊ C. At this stage, the samples were divided into two parts. In one part of the samples; milk was diluted with water in a ratio of 6% of the total dry matter for direct production of doogh. After adding the starter, the samples were transferred to an incubator and hold at 43-42 ̊ C, until the pH reaches about 4.1.Thefermented samples were then transferred to a refrigerator. In the second part, starter was added to milk to produce yogurt; after adding starter, the mix was transferred to an incubator and hold at 43-42 ̊ C, until the pH reaches about 4.1. Doogh was produced by diluting yogurt with waterto givethe final product with 6% of total dry matter. Results and Discussion In both production methods, in samples treated only with WPC, the average particle size increased with increasing WPClevel. In both methods, the production of only enzymatically treated samples led to the formation of smaller particles with a more uniform shape and distribution. In samples of doogh produced by both production methods, WPC and transglutaminase enzyme changed the flow characteristics of doogh to non-Newtonian behavior. Samples made directly from milk had significantly higher viscosity than samples made from yogurt. In samples without enzymatic treatment, the microstructure was smooth and homogeneous with smaller particles than other samples. These particles settle very quickly. In the samples where WPC treatment was applied, the amount of large particles and non-uniformity increase with increasing WPC level. The distribution of particles in samples made directly from milk was more regular than samples made from yogurt.
Food Technology
Fayza Hussein Alhasan; Mostafa Mazaheri Tehrani; Mehdi Varidi
Abstract
Preparing air-in-oil-in-water (A/O/W) double emulsion involves two key steps: oleofoam formation and dispersion of the oleofoam in an aqueous solution containing protein as an emulsifier and hydrocolloid as a thickening agent. This study aimed to investigate the effect of oleofoam level and varying concentrations ...
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Preparing air-in-oil-in-water (A/O/W) double emulsion involves two key steps: oleofoam formation and dispersion of the oleofoam in an aqueous solution containing protein as an emulsifier and hydrocolloid as a thickening agent. This study aimed to investigate the effect of oleofoam level and varying concentrations of protein-polysaccharide ratios on the thermal stability, encapsulation yield and rheological properties of A/O/W double emulsion. An oleofoam was obtained using a lipophilic emulsifier (distilled monoglyceride MG) and sunflower oil at 5°C with maximum stability. Two levels of oleofoam (20% and 25 wt %) were added to an aqueous solution containing different concentrations of sodium caseinate (SC) (5, 8, and 10 wt %) and kappa carrageenan (KC) (0.4 and 0.8 wt %). Results indicate that oleofoam level did not significantly affect air encapsulation efficiency and particle size, while protein-polysaccharide ratios could significantly impact all properties of A/O/W double emulsion. Increasing the concentration of sodium caseinate and kappa carrageenan improved thermal stability and encapsulation yield while simultaneously reducing particle size. All A/O/W emulsions exhibited shear thinning behavior among the range of shear rates studied, indicating significant potential for food applications.
Food Technology
Parisa Parsa; Mostafa Mazaheri Tehrani; Mohebbat Mohebbi
Abstract
Introduction Bran-enriched bread is a source of dietary fibers and other nutritional compounds; However, wheat bran also contains phytic acid, asparagine, a high ratio of insoluble to soluble fiber, insoluble arabinoxylans, and glutathione that cause nutritional and technological problems in the ...
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Introduction Bran-enriched bread is a source of dietary fibers and other nutritional compounds; However, wheat bran also contains phytic acid, asparagine, a high ratio of insoluble to soluble fiber, insoluble arabinoxylans, and glutathione that cause nutritional and technological problems in the product. Therefore, to produce bran-enriched bread, it is necessary to use pre-processed wheat bran. Despite the modifications made in wheat bran to improve its nutritional and functional properties, wheat bran-rich cereal products have a dark color, rough texture, and small loaf volume. To improve the quality of bran-enriched bread, common additives in the bakery industry such as enzymes, alcoholic sugars, emulsifiers can be used. Xylanase is one of the important classes of hemicellulase enzymes that delays the aggregation of amylose chains, and consequently, bread staling. Moreover, the xylanase enzyme increases the loaf volume by converting water-insoluble arabinoxylans into soluble ones. SSL emulsifier can interact with gliadin protein and prevent its participation in crosslinking bonds, which softens the bread crumbs. Polyols can reduce water activity and improve the softness of bread. Sorbitol is commonly used in starch-based foods to improve their quality by modifying starch gelatinization and retrogradation. So far, no article has been presented on the simultaneous effect of enzyme, alcoholic sugar, and emulsifier improvers on bread enriched with processed wheat bran. In addition, the amount and composition of improvers used in combination with each other can cause various effects on different properties of bread. This study aims to improve the technological, physicochemical, and finally stalling of optimal bread enriched with 15% of pre-processed wheat bran while benefiting from the nutritional properties of wheat bran. Materials and Methods In this study, the effect of sodium stearoyl-2-lactylate emulsifier (0-0.8%), xylanase enzyme (0-0.05%), and sorbitol sugar alcohol (0-6%) as improving agents on The physicochemical and technological parameters of bread enriched with 15% pre-processed wheat bran were investigated based on the response surface method in the form of a rotatable central composite design. After that, design-expert software determined the optimum percentage of improvers to achieve the minimum amount of firmness and cohesiveness of bread and the maximum amount of specific volume, moisture of bread crumbs, lightness of bread crust, and solidity of bread pore structure. Finally, optimal and control samples were compared using the Differential Scanning Calorimetry and Scanning Electron Microscopic experiments. Results and Discussion The experiments showed the bread's firmness under the influence of SSL emulsifier and sorbitol alcoholic sugar and chewiness, by adding SSL emulsifier and xylanase enzyme decreased significantly. All three improvers caused a significant increase in the specific volume of bread. The pore characteristics of bread crumbs, such as solidity and circularity, were significantly improved by adding an SSL emulsifier, and roundness was considerably enhanced by adding sorbitol alcohol. The brightness of bread crust was also increased significantly by the SSL emulsifier and xylanase enzyme. In addition, the Xylanase enzyme improved the moisture content of bread by substantially increasing the moisture content of bread crumbs, and alcoholic sugar and SSL emulsifier with a significant reduction in crust moisture. Moreover, the chewiness of bread on the first day after baking, specific volume, moisture of bread crust on the third day after baking, and the solidity of bread crumbs were significantly improved due to the interaction of SSL emulsifier and sorbitol alcohol. Also, the interaction of the xylanase enzyme and SSL emulsifier improved the specific volume, moisture of the bread crumbs on the first day after baking, the lightness of the bread crust, the pore area fraction, and the circularity of the bread crumbs. Finally, the optimal formula was obtained, including 0.563% of SSL emulsifier, 0.040% of xylanase enzyme, and 2.356% of alcoholic sugar sorbitol. The results showed a significant decrease in enthalpy and an increase in the initial gelatinization temperature in the optimal sample compared to the control ones. Also, a weaker gluten network, more swelling, and amounts of starch granules in the microstructure of sample bread were observed. Conclusion In conclusion, SSL emulsifier by interaction with amylose and amylopectin in starch granules, sorbitol alcohol via interacting with water molecules surrounding starch chains or by bonding between starch chains in amorous regions, and xylanase enzyme through reducing rate of crystallization can reduce the gelatinization of starch granules, enthalpy, and finally the retrogradation process of amylopectin and stalling rate of bread with their synergic effects. In this research, we formulate the wheat bran-enriched bread that not only benefits from the nutritional features of wheat bran but also preserves the quality characteristics of bread.
Food Technology
Amineh Avami; Mostafa Mazaheri Tehrani; Mohebbat Mohebbi; Fatemeh Pourhaji
Abstract
There is a challenge in producing a portion both compatible to ketogenic diet and sufficient satiety. This study investigated the possibility of producing sugar-free chocolate product using increasing total fat and protein. The ingredients were chosen such that they do not contain any source of starch ...
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There is a challenge in producing a portion both compatible to ketogenic diet and sufficient satiety. This study investigated the possibility of producing sugar-free chocolate product using increasing total fat and protein. The ingredients were chosen such that they do not contain any source of starch and sucrose. The cocoa powder was replaced with cocoa butter substitute (CBS) and sodium caseinate at different levels (0, 5 and 10%) along with constant amount of stevia ketogenic powder and soybean hull as sugar substitute. Results showed that cocoa powder substitution significantly (p< 0.05) led to an increase in moisture, water activity, fat and protein and a decrease in ash and carbohydrate amount, respectively. It was also observed that addition of sodium caseinate and CBS made the chocolate softer and to be easily melted (p< 0.05). Sensory analysis showed that samples with high protein and fat content got better scores in overall acceptance (p< 0.05). Also, principle component analysis showed that the first two components could explain about 81% of total variance. Finally, the best composition was determined by considering both TPA, DSC and sensory properties. This sample contained 5% sodium caseinate and 35% CBS. Moreover, total sugar content and calorie amount of this sample was 2.17% and 547.41 kcal, respectively. The peroxide value of optimized sample was 0.5 meq per kg immediately after production and it reached to 1.13 meq per kg after two months. Consuming 100 g of this chocolate can supply 27% of daily calorie of an adult person (assuming 2000 kcal per day for adults). Consuming this 100 g can also supply 17% and 40% of classic and atkins keto diet. These results showed that, the selected sample with 35% CBS and 5% sodium caseinate could be compatible to ketogenic diet but more clinical research should be done in future.
Food Engineering
Aliakbar Gholamhosseinpour; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi
Abstract
UF- Feta cheese is mostly produced from bovine milk and is usually consumed fresh or only after a short period of ripening (60 days). In this research, the influence of commercial starter cultures (SafeIT 2, FRC- 65 and R- 704) and ripening time (0- 60 days) on chemical (total solids, fat, protein, ash, ...
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UF- Feta cheese is mostly produced from bovine milk and is usually consumed fresh or only after a short period of ripening (60 days). In this research, the influence of commercial starter cultures (SafeIT 2, FRC- 65 and R- 704) and ripening time (0- 60 days) on chemical (total solids, fat, protein, ash, salt, acidity, pH), biochemical (pH 4.6, TCA, PTA-soluble nitrogen, acid degree value) and sensory (color and appearance, aroma, texture, flavor and total acceptance) characteristics of UF- Feta cheese analogues was investigated. According to our results, the starter culture types were known to have a significant effect (P≤ 0.05) on pH, %salt, %protein, and pH 4.6- soluble nitrogen of cheeses, whereas the other chemical properties were not affected by them. Ripening time only significantly (P≤ 0.05) influenced %acidity, pH, %salt, acid degree value (meq acid 100 g-1 fat), %protein and %proteolysis products of samples. Also, the starter culture and ripening time did not affect the sensory properties significantly, excluding color and appearance, however, the produced cheeses from SafeIT 2 had higher sensory scores compared with the others containing FRC- 65 and R- 704 cultures.
Food Technology
Zahra Kholoosi; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi
Abstract
Introduction: Proteins and polysaccharides are natural biopolymers that consider among the most widely used hydrocolloids in the food industry (Gaonkar and McPherson 2006) Which are often used simultaneously to improve functional properties. In electrostatic interaction, positively charged proteins with ...
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Introduction: Proteins and polysaccharides are natural biopolymers that consider among the most widely used hydrocolloids in the food industry (Gaonkar and McPherson 2006) Which are often used simultaneously to improve functional properties. In electrostatic interaction, positively charged proteins with polysaccharides containing negative groups below the protein isoelectric point (PI) (LEE, MORR, and HA 1992), Leads to the formation of macromolecular particles by creating molecular aggregates rich in biopolymers suspended in the aqueous phase, called complex coacervate, which cause the coagulation and spontaneous separation of the phase. The ratio of protein-polysaccharide biopolymers and the pH of the mixture are important factors influencing the adsorption and compatibility of protein- polysaccharides as well as the characteristics of their aggregates (Shu et al. 1996). For this purpose, the optical density (turbidity) of protein-polysaccharide mixtures and the yield of dried sediments in this study as a basis for optimizing the complex coacervate process as in previous studies (Wang, Adhikari, and Barrow 2014; Huang et al. 2012) were used. In the present study, the optimization of complex coacervate formation conditions of whey protein concentrate-cress seed gum as well as the foaming properties of complex coacervate were studied for the first time. Whey proteins, as amphiphilic macromolecules, can adsorb at the interface (Scheer, Kruppke, and Heib 2001; Tamm et al. 2012; Wierenga and Gruppen, 2010) and form a viscoelastic adsorbent layer (Wilde 2000). Also, whey protein acts as a foaming agent with the ability to be adsorbed at the joint water-oil and water-air interface through hydrophobic interactions or disulfide bridges, and intermolecular bonds (Nicorescu et al. 2008; Nicorescu et al., 2008; Dickinson, 1992; Forschen, 2017). Cress seed gum has rheological, emulsifying, favorable foaming properties and is stable in a wide range of heat, cold, salt, and pH with synergistic effects in the presence of sugars (sucrose, lactose). These properties are important in stabilizing emulsions and foams. The general purpose of this study was to achieve the optimal point of electrostatic interaction of different ratios of whey protein concentrate with cress seed gum in the pH range of 2 to 7 using response surface methodology and to investigate the foaming properties of the coacervate complex at the optimal point in comparison with Pure control protein in the same ratio. Materials and Methods: The raw materials of this study included cress seed, whey protein concentrate with 80% purity (from Milli com., Germany), and hydrochloric acid with 37% purity (from Merck Com.). Different protein-polysaccharide mixtures were prepared to optimize the electrostatic interaction with the ratio of biopolymers (1: 5 to 5: 1 w / w) and pH of interaction (2 to 7). Mixtures, in the ratio determined by the software and the total concentration of biopolymer (0.3%), were prepared, and after 15 minutes of stirring and equilibration with the environment, were adjusted by hydrochloric acid of 0.1, 0.5, and 1 (n) to the desired pH, and stirred for 5 minutes at each pH with a magnetic stirrer at 400 rpm. Optical Density (OD) of protein: polysaccharide mixtures was evaluated by visible-ultraviolet optical spectrophotometry (Unico, Model S-2150, USA). To optimize the electrostatic complex coacervation process, the coacervation yield was determined. The result of the interaction of whey protein concentrate and cress seed gum as a function of pH and protein to gum ratio was investigated by measuring the sediment phase. For investigation of the foaming properties, the dispersions were homogenized using a homogenizer (Ultra Turrax T25 Digital) for 5 minutes at a speed of 10,000 rpm. After recording the sample volume in the dimension and before homogeneity, the foaming capacity was calculated. To determine the stability of the foam, changes in the volume of the samples were recorded and calculated after 30 minutes of foaming. In this study, the effect of two independent variables including the ratio of biopolymers in the range of 0.2-5 (w/w) and the pH within the range of 2 to 7 were analyzed using Design-Expert software based on two responses including turbidity and yield by the combined central design (CCD) with 5 replications to optimize the electrostatic interaction of whey protein concentrate with cress seed gum.Results and Discussion: The results obtained by using response surface methodology showed that the independent variables (ratio of whey protein to cress seed gum and pH) in this study affected the studied responses (turbidity and sediment percentage), although pH had the greatest effect. Optimal conditions for the formation of the maximum protein-polysaccharide coacervate complex were obtained in the ratio of protein to polysaccharide 5: 1 (w / w) and pH 4.24. The results of foaming properties at the optimal point showed an increase in foaming capacity and foam stability compared to pure protein (control sample). This increase in foaming properties is probably due to the presence of cress seed gum and its effect on the formation of a thick viscoelastic film, improved protein adsorption at the interface, and increased bulk phase viscosity.
Rahil Rezaei; Morteza Khomeiri; Mahdi Kashani-Nejad; Mostafa Mazaheri Tehrani; Mehran Alami
Abstract
β-d- glucan as a soluble dietary fiber, has many desirable physical and physiological characteristic. In this research the effect of β-d- glucan and aging conditions (Time and Temperature) on some physicochemical and textural properties of frozen soy yogurt was investigated. Three variables ...
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β-d- glucan as a soluble dietary fiber, has many desirable physical and physiological characteristic. In this research the effect of β-d- glucan and aging conditions (Time and Temperature) on some physicochemical and textural properties of frozen soy yogurt was investigated. Three variables including concentration of oat β-d- glucan (0, 1 and 2%), aging time (2, 13 and 24 h) and aging temperature (2, 4 and 6°C) were studied. The results showed that the addition of β-d- glucan to frozen yogurt increased viscosity, overrun, hardness and fat destabilization but the melting resistance and L*value were decreased. In terms of aging conditions, it was revealed that increasing aging time could improve the quality of product whereas higher temperature had an undesirable effect on the quality of frozen soy yogurt. Longer aging time caused an increase in viscosity, hardness, fat destabilization and melting resistance. By increasing aging temperature, fat destabilization, overrun and viscosity were decreased and melting rate was increased. It was concluded that addition of β-d- glucan as a dietary fiber and prolonged aging time at low temperature could adjust textural properties of frozen soy yogurt and improve quality of this frozen dessert.
Saeid Afzali; Mohammad Reza Edalatian Dovom; Mohammad Bagher Habibi Najafi; Mostafa Mazaheri Tehrani
Abstract
Introduction: Yoghurt drink or Doogh has gained great attention in recent years in different countries. On the other hand, this desirable commodity has showed some drawbacks especially from microbial point of view. One of the main problems in Doogh production and storage is considered to be the presence ...
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Introduction: Yoghurt drink or Doogh has gained great attention in recent years in different countries. On the other hand, this desirable commodity has showed some drawbacks especially from microbial point of view. One of the main problems in Doogh production and storage is considered to be the presence and activity of gas producing microorganisms especially in warm conditions and environments. From the consumer point of view, blowing of container is not acceptable and is regarded as a defect. Since lactic acid bacteria (LAB) possess the potential use as adjunct or co-culture in fermented dairy products for inhibition of gas – producing microorganisms’ especially gas-producing yeasts in doogh, inclusion of these bacteria (LAB) can be a solution for this problem in aforementioned product. In this study, antimicrobial effects of two selected strains of Lactobacillus brevis assigned as M2 and M4 isolated from Motal cheese were investigated on the gas-producing and food spoilage microorganisms in Doogh.
Materials and methods: Two strains of lactobacillus namely M2 (Lactobacillus brevis KX572376) and M4 (Lactobacillus brevis KX572378) were selected from traditional Motal cheese isolates. Doogh production was carried out according to National Iranian Standard No. 2453. Each of these two strains was inoculated in Doogh at two levels of 106 and 108 cfu / ml and control sample was taken without inoculation followed by subjecting to microbial and sensory analysis at three temperatures of 4, 25 and 37°C, at intervals of 10, 7 and 7 days, respectively. Microbial profiles including coliforms, E. coli, Mold & yeast and Staphylococcus aureus were determined according to National Iranian Standard Number (2 and 1) –5486, 5234 and 5486, 997 and 6806, respectively. Sensory evaluation was carried out according to Iranian National Standard No. 4691. Sensory evaluation parameters such as taste, texture, color and total acceptance were evaluated by 10 senior food industry students.
Results and discussion: The results showed that sample inoculated with M4106 strain, received the highest score for antimicrobial activity at all three storage temperatures. Results demonstrated that, at 4 ° C, the control sample was contaminated (spoiled) on 50th day and was positive for mold and yeast count, but sample inoculated with M4106 was acceptable (negative) for mold and yeast count. At 25 C, mold growth was detected in control sample on the 14th day of storage, but the sample inoculated with M4106 remained completely un-spoiled until the 21st day. At 37°C, the control sample on day 7 was positive for mold and yeast count, but the sample inoculated with M4106, mold and yeast was not detected until the 14th day. Coliform, Staphylococcus and Escherichia coli counts in M4106 sample were negative. Sensory evaluation was carried out according to Iranian National Standard No. 4691.Sensory evaluation data showed that samples inoculated with M4106 were superior to the control sample. Doogh samples inoculated with Lactobacillus brevis strains experienced acceptable sensory evaluation so that they gained better score than control sample. The highest score was obtained for the M4106 sample. The texture of the Doogh samples showed a decreasing trend at all three temperatures during the storage period. Moisture and pH are factors influencing texture changes during the initial stages of storage. Based on the taste evaluation results, at 4°C, the highest score was related to M4108 until day-20, but from the 20th to the 60th day of storage, the M4106 has gained the highest one. At 25°C until day 7, the highest score belonged to sample M4108 but from this day on, M4106 has been more favorable. At 37°C on production day, highest score for the M4108 sample but on day- 7 and 14, the M4106 took the highest score. Regarding to color index, M2108 has gained the highest score at all 3 temperatures on the production day and for the rest of storage time, the highest scores were obtained for the M4108 and M4106 samples. Maximum total acceptance, was obtained for M2108 on the production day but this was replaced by M4106 for the rest of the time .The results showed that the Lactobacillus strain M4106 strain had the highest antimicrobial activity and the optimum score for sensory evaluation, as well as a significant increase in Doogh shelf life and reduced gas production in the bottle.
Fatemeh Pourhaji; Farideh Tabatabaei Yazdi; Seyed Ali Mortazavi; Mohebbat Mohebbi; Mostafa Mazaheri Tehrani
Abstract
Introduction: Banana is one of the most consumed fruit in the world and is cultivated almost in all tropical countries. This fruit has a high nutritional value and is a suitable source of energy due to the presence of high amount of starch, sugar, vitamin A and C, potassium, sodium, and magnesium. Banana ...
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Introduction: Banana is one of the most consumed fruit in the world and is cultivated almost in all tropical countries. This fruit has a high nutritional value and is a suitable source of energy due to the presence of high amount of starch, sugar, vitamin A and C, potassium, sodium, and magnesium. Banana is highly vulnerable after harvesting and is subject to the microbial spoilage due to the high moisture content which makes difficult its sales and exports. Therefore, several methods have been used to overcome these problems. Drying and dehydration are methods to extend the shelf life of banana which usually carries out by hot air. This method can prevent some degree of microbial spoilage, but it has some disadvantages such as changing color, taste, flavor and reducing the nutritional value.
Foam-mat drying as a substitute for hot air drying introduces some advantages such as using the microwave energy. In this method, food products are whipped to form stable form and then dehydrated by thermal means. Due to the larger surface area and accelerated moisture transfer from foam, food products can be dried at lower temperature and time by this method of drying. Moreover, the porous structure of dried foam results in a faster rehydration and solubility of dried food samples. Additionally, microwave-assisted drying results in a product with better quality because of faster rate and saving energy.
Materials and methods: The fresh banana was cut into small pieces with a diameter of 1.0 mm after peeling. To prevent the enzymatic browning of samples, blanching was carried out by boiling water (100 °C) for 3 min. After that, the banana cuts were placed in a container containing 10°C water in order to cool. To produce pulps, the homemade Bosch mixer (model w600, CNSM, 30EW, Slovenia) at a speed of 1500 rpm and 1.0 min was used. Then, the pulps were mixed with skim milk at different concentrations (3-6 % w/w) and homogenized by ultra-turrax (IKA® Labortechnik) at 10000 rpm for 5.0 min. Moreover; the prepared xanthan gum was added to the mixture at concentrations of 0.15 and 0.25%. Xanthan gum was prepared by adding 1.0 g gum into 100 mL water and mixing by magnet stirrer. Afterwards, the gum solution was kept overnight at 4 °C for complete hydration. Finally, the sample transferred into the foam-maker device which was connected to a nitrogen gas tank with different flow rate (0.2-2 L min-1). The speed and time were adjusted to 16000 rpm and 5.0 min, respectively. After the producing of banana milk foam and selecting optimum sample based on the lowest density and the highest stability, the drying kinetic of this sample was studied. Then the banana milk foam was dried using microwave (360, 660 and 900 V) in a glass plate with diameter of 3.0 and 5.0 mm. Foam density and stability were determined by the methods of Xian-Zheetal (2010), Stauffer (1999) and Bag et al. (2010). The color of samples was studied by hunterlab. Moisture content also was measured based on the AACC standard method (AACC, 2000). Glass transition temperature also was determined by differential scanning calorimetry (DSC, model OIT-500 Sanaf Electronics Co, Iran).
Results and Discussion: In the present study, foam-mat method and microwave drying were used to reduce the drying damages. Nitrogen gas and xanthan gum also were used respectively to control foam generation and improve the stability of foams. Optimization of the banana milk production was carried out using response surface methodology based on three variables including the rate of nitrogen gas (0.2-2 L min-1), concentration of xanthan gum (0.15-0.25 %) and milk to banana ratio (1:6 and 1:3). Optimization was done based on the highest stability and lowest foam density. The optimum condition was proposed as the nitrogen gas rate of 0.2 L min-1, xanthan gum of 0.22 % and 3% banana which showed the density of 0.39 and the highest stability (0 mL after 1.0 h). After that, the optimum sample was dried by microwave. The effects of three levels of microwave voltage (360, 660 and 900 V) and two diameters (3 and 5 mm) were evaluated for drying of optimum sample. The results showed that the sample dried with diameter of 3 mm and voltage of 900 V had the highest L*, highest glass transition temperature and the lowest moisture content.
Aliakbar Gholamhosseinpour; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi
Abstract
In this study, a mixture of milk protein concentrate, whey protein concentrate, skim milk powder, soymilk, margarine, butter and water was used for production of recombined UF-Feta cheese analogue. Variables were milk protein concentrate (8%, 9%, 10%), whey protein concentrate (0%, 1.5%, 3%), soymilk ...
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In this study, a mixture of milk protein concentrate, whey protein concentrate, skim milk powder, soymilk, margarine, butter and water was used for production of recombined UF-Feta cheese analogue. Variables were milk protein concentrate (8%, 9%, 10%), whey protein concentrate (0%, 1.5%, 3%), soymilk (5%, 10%, 15%) and margarine (0%, 5%, 10%). Textural properties of Samples were analyzed 3 days post-manufacture. The central composite design was employed and the results were modeled and analyzed using response surface methodology. Coefficients of determination, R2, of fitted regression models for different variables were varied in the range of 89.59-97.80 and the lack-of-fit was not significant for all responses at 95%. Hence, the models for all the response variables were highly adequate. The results showed that the optimum processing conditions for producing cheese with suitable hardness and cohesiveness and lowest adhesiveness were: 9.13% milk protein concentrate, 3% whey protein concentrate, 15% soymilk and 7.65% margarine.
Sajad Ghaderi; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi
Abstract
Introduction: In the food industry, it is preferred to alter the formulations rather than modifying the legislations, so as to reduce the risk of facing consumer health. For instance, animal fats and oils could be replaced with vegetable oils to manufacture products with low cholesterol and saturated ...
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Introduction: In the food industry, it is preferred to alter the formulations rather than modifying the legislations, so as to reduce the risk of facing consumer health. For instance, animal fats and oils could be replaced with vegetable oils to manufacture products with low cholesterol and saturated fatty acids. Application of vegetable-based products like vegetable-based milks as the sources which provide vegetable proteins and lipids in ice cream not only incorporates the nutritional values and health-promoting effects of vegetable compounds into ice cream, but also leads to the production of a novel product with specific properties such as lactose-free products, which could be attractive and useful for consumers. Soymilk is avegetable-based milk with a suitable lipid and protein content. The main objective of this study was to investigate the aging time on physicochemical, rheological and textural changes of vegetable-based ice cream of soy and sesame, compared with the typical ice cream.
Materials and methods: Optimization of the vegetable-based ice cream was carried out by the textural parameters related to each other using RSM and the D-optimal design. The best soymilk: sesame milk ratio was found to be 55:45. Subsequently, all parameters including overrun, melting resistance, rheological properties and the textural variables during the aging times of 0, 2, 4, 6, 8 and 24 hours were examined for the evaluation of aging. The textural variables were measured in this method that after the 50-g samples of vegetable-based and typical ice creams were kept at ambient temperature for 5 min. A texture analyzer (Brookfield CT3-10kg,US) was employed to analyze their texture. To that end, a probe of 6 mm in diameter was selected to penetrate 15 mm into the sample at a rate of 2 mm/s. Rheological analysis was measured in this method that after 24 h of aging, the apparent viscosity of the ice cream mix samples was determined using a rotational viscometer (Bohlin Model Visco 88, Bohlin instruments, UK) equipped with a thermal circulator (Julabo, Model F12-MC, Julabo Labortechnik, Germany) with the shear rat of 51.8 1/s at 5±0.5°C.
Results and discussion: Investigation of the rheological and textural behavior of the samples showed that aging was significantly (p
Morteza Kashaninejad; Seyed Mohammad Ali Razavi; Mostafa Mazaheri Tehrani; Mahdi Kashani-Nejad
Abstract
In this study, the compositional, rheological, thermal and textural properties of omega-3 cow's butter (OCB), conventional cow's butter (CCB) and sheep’s butter (SB) were evaluated. The fatty acid composition of SB showed a relatively high content of the short chain fatty acids (SCFA) compared ...
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In this study, the compositional, rheological, thermal and textural properties of omega-3 cow's butter (OCB), conventional cow's butter (CCB) and sheep’s butter (SB) were evaluated. The fatty acid composition of SB showed a relatively high content of the short chain fatty acids (SCFA) compared with that of cow's butters and higher levels of CLA and omega 3 fatty acids in OCB were observed. Regarding to the firmness, at refrigeration temperature (5 °C), SB was much firmer than CCB and OCB, but as a function of temperature, it was softened much quicker. However, at temperatures around 18°C it was already softer than the latter. From dynamic rheological data, it was found that butter samples display solid-like viscoelastic behavior since the values of G׳ were much higher than those of G″ with a low dependence on frequency. The values of G׳ and G″ also decreased in butters containing more percentage of unsaturated fatty acids. The temperature effect on the viscosity followed an Arrhenius-type relationship and OCB had a less activation energy than others, indicating that the butter containing high SCFA was more sensitive to temperature changes. Through differential scanning calorimetery, the thermal behavior of the butters during melting was analyzed.
Behnam Fiyuzi; Mostafa Mazaheri Tehrani; Esmail Khazaei
Abstract
Introduction: Due to the lack of proper harvest, packaging, transport and storage, about 30% of country dates production cannot be directly absorbed into the consumer market and must be exchanged to valuable products in transformation industries.Hydrocolloids are used in fruit snack formulations to create ...
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Introduction: Due to the lack of proper harvest, packaging, transport and storage, about 30% of country dates production cannot be directly absorbed into the consumer market and must be exchanged to valuable products in transformation industries.Hydrocolloids are used in fruit snack formulations to create novel texture, increase stability due to their water-holding capacity, improve texture and have an impact on flavor release and other structural and sensory properties in the respective products. Gelatin is a gel forming hydrocolloid. Xanthangum is a kind of long-chained polysaccharide with high molecular weight. LikeXanthan and guar gums can also interact with some polysaccharides such as gelatin, agar and carrageenan synergistically leading to increased viscosity or gel forming power. This type of synergistic behavior among polysaccharides is commercially valuable, because it creates a novel texture and a more desirable structure.This study on viscosity and textural changes caused by using a mixture of gums in food formulations is important and will affect the cost of various stages of the process.Material and methods: The initial materials containing date(Shahani variety), condensed whey(brix=35) were provided from Asali Mod compony, Xanthan gum from Sigma company. powdered glucose and date were bought from Mashhad bazar.In order to produce gel based on date puree, the date were fist washed up, peeled and cut into pieces. Then the pieces were grinded. The prepared puree was mixed with hydrocolloids and sweeteners at 70°C with specific ratios. The mixture was then poured into stainless steel mesh molds with cavity dimensions of 1.2 cm × 2 cm × 2 cm and the molds were kept at 4°C for 2 hours to form the gel. Then the obtained gel was taken out of the mold cavities and the samples were dried at Environmental drier with 1.5 m/s airflow rate. In this research, the produce of jelly viable products based on date puree by the different rates of gelatin hydrocolloids in two levels (6 and 8%) and Xanthan in two levels (0.25 and 0.75%) and condensed whey in three levels (5, 10 and 20%) was studied. Dependent variables were consisting of moisture content, water activity, PH, Brix, protein, ash, texture assessment and color parameters. In final has done the sensory evaluation.To measure pH, pH meter (Hana, Portugal) was used. The measurement of mixture Brix was performed by an optical refract meter (Carlze, Germany).Moisture, protein and ash were measured according to the Iran national standard.In order to determine the water activity of the samples, equal weights of the samples were grinded and the water activity was measured by a aw meter (Testo model 200, England) at 20°C. Texture profile analyzer (QTS25 CNS Farnell England) equipped with a software was used to determine the textural properties of the samples. Samples were compressed and decompressed in two reciprocating cycles by a round plate cylindrical probe with 3.5 cm diameter, 1 mm/s probe speed and 5 g force to 30% initial height. Histological properties obtained from force-deformation curve are as follows: Hardness, Cohesiveness, Elasticity, Adhesiveness and Chewiness.In order to measure color parameters of samples, three samples were choose randomized from each formulation, and pictures were taken with 90 angle and pictures were saved with IPG format. The other stages of picture processing were done by ImageJ 1.40g software.Sensory test was performed with the judgment of 10 trained panelists. In order to evaluate the samples. A 9-point Hedonic method (1: very undesirable - 9: very desirable) was used. 5 sensory attributes (color, texture, flavor, odor and overall acceptance) were evaluated.This study was triplicated through a completely randomized design. Gelatin hydrocolloids in two levels (6 and 8%) and Xanthan in two levels (0.25 and 0.75%) and condensed whey in three levels (5, 10 and 20%)were considered as the independent variables and a design composed of 12 formulations was created. SPSS software was used for the statistical analysis of the parameters. Mean of the replicates were compared via the multi-range Duncan`s test at 95% confidence level.Results and discussion: The obtained results showed that with increasing of condensed whey decrease the PH formulation but ash, moisture, water activity and the rate of protein in samples significantly have increased. Also effect of Xanthan and gelatin had an increase trend in water activity of samples. Also with increasing every three variables in formulation, brix had an increase trend. According to results with increasing hardness gelatin has increased the chewing and continuity feature of texture but adhesion had a decreasing trend. The increasing of Xanthan formulation led to increase of elasticity, context chewing of gum and decreasing of samples. Colorimetric results in method of Image processing were not significant on none of colorimetric variables. But in generally with increasing hydrocolloids in formulation had decreasing the light intensity and L*had a decreasing process. Sensory evaluate shows samples containing of 20% whey have less general acceptance. Also the samples containing of highest percentage of hydrocolloids allocated to themselves the less of rating flavors and aromas.
Behzad Nasehi; Seyed Mohammad Ali Razavi; Seyed Ali Mortazavi; Mostafa Mazaheri Tehrani
Abstract
The influence of 0-27 g/100g of full-fat soy flour (FFSF), 31-35g/100g of water content and extrusion conditions on the textural characteristics of spaghetti were evaluated. Process was performed with screw speed of 10-40 rpm and water circulating temperature of 35-70°C. This enrichment resulted ...
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The influence of 0-27 g/100g of full-fat soy flour (FFSF), 31-35g/100g of water content and extrusion conditions on the textural characteristics of spaghetti were evaluated. Process was performed with screw speed of 10-40 rpm and water circulating temperature of 35-70°C. This enrichment resulted in significant differences in mechanical strength and cutting parameter. Based on the mixture surface and contour plots, it was found that the optimum textural characteristic of spaghetti could be obtained by addition of 20.6 g/100g FFSF and 35.0 g/100g water and process in screw speed of 40 rpm and temperature of 35oC.
Seyed Mohammad Ali Razavi; Mostafa Mazaheri Tehrani; Bahareh Emadzadeh
Abstract
Introduction: Recently, consumers have directed their interest towards low fat products as they associated them with a reduced risk of well-known health problems such as obesity and coronary heart diseases. Fat is a multifunctional ingredient in ice cream system. Thus, in attempts to provide desirable ...
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Introduction: Recently, consumers have directed their interest towards low fat products as they associated them with a reduced risk of well-known health problems such as obesity and coronary heart diseases. Fat is a multifunctional ingredient in ice cream system. Thus, in attempts to provide desirable flavor and physical characteristics of full fat ice cream, manufactures looking for fat replacers (Drake et al. 1999). Hydrocolloids have functionalities such as thickening, gelling, fat replacing, which allow them to use in different industries (Roller and Jones, 1996; Williams and Phillips, 2000). Guar gum is used as a stabilizer in ice cream and provides smoothness in texture, retards ice crystal growth, and increases freeze-thaw stability (Wielinga, 2000). The rheological properties and potential of basil seed gum (Rayhan) as a novel stabilizer for structure formation and reducer for ice recrystallization in regular ice cream have been recently investigated (Hosseini-Parvar, 1388; Bahram-Parvar, 1391). In this research, the physicalproperties of light (5% fat) and low fat (2.5% fat) ice creams as a result of replacement of milk fat by guar gum (as a commercial hydrocolloid), basil seed gum (as a novel hydrocolloid) and their blend (50:50) at different concentrations were investigated and compared to those of control sample (10% fat). Materials and methods:The ice cream formulations were prepared based on the following composition: 2.5% (L), or 5% (R) or 10% (B) milk fat, 11% MSNF, 15% sugar, 0.1% vanilla, 0.15% emulsifierand 0.35%, 0.45%, 0.50% or 0.55% selected gums (guar gum, basil seed gum or blend (50:50) of them). Liquid materials including milk and cream were mixed together and warmed up to 50˚C. After that, the pre-weighed and mixed dry ingredients were dispersed into them, under agitation. The mixes were pasteurized at 80˚C for 25 s, homogenized at 23000 rpm for 2 min, cooled rapidly to 5˚C and then aged at constant temperature overnight (12 h) at 5˚C. The freezing was carried out in a batch soft ice cream maker. Apparent viscosity of ice cream mixes were evaluated using a rotational viscometer at 5˚C and 51.8 s-1. Before melting rate determination, samples were tempered at –18°C overnight, Ice cream samples (30 g) were put on a wire screen mesh and allowed to melt at ambient temperature. Melting rates were measured from the slop of linear portion of drained mass vs.time graphs. The pH values for mix samples were measured with a pH meter. After the mix was frozen in a batch freezer, Draw temperature of ice creams was obtained using a digital thermometer.Mix and ice cream samples (3 g) were diluted 1: 500 in two steps with deionized water and absorbance was measured by a spectrophotometer at 540 nm. Turbidity (%) was calculated as (absorbance in mix - absorbance in ice cream)/absorbance in mix 100%. A known volume of ice cream and mix were weight and overrun was determined as (weight of the mix - weight of the ice cream)/ weight of the mix 100%. Results & discussion: Reducing fat in any food formulation will cause a decrease in viscosity (Cody et al., 2007). Fat reduction decreased apparent viscosity (P0.05), ranging from 6.31 to 6.34. Draw temperature as a measure of freezing point of ice cream is dependent on the type and concentration of the soluble constituents and varies with the composition. Addition of some ingredients such as sweeteners, lactose and salts decrease the freezing point. Fat is immiscible with the aqueous phase and carbohydrate polymers are very large molecules, depression of the freezing point is caused indirectly by using of these materials, as a result of decreasing the water content (Marshall and Arbuckle, 1996). In this study, a reduction of fat content of full fat ice cream resulted in higher draw temperature. However, there was not a specific trend in the temperature values of samples with same fat content and different fat replacer levels. There was no significant difference between turbidity of samples with same kind of gum. Similar results were obtained by Schmidt et al. (1993), which related to sufficient amount of milk fat (2.1 and 4.8 %), milk proteins and emulsifiers in ice cream formulations. Conclution: Decreasing the fat content generally caused an increase in the value of overrun. But, very high viscosity of mix may prevent vigorous agitation and air incorporation that seems the reason of why increasing fat replacer concentration resulted in overrun reduction
Amir Salari; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi
Abstract
In this study, mathematical modeling of hot air baking-drying of thin-layer crisp bread was investigated. Thin-layer drying process were conducted under three different temperatures of 110, 150 and 190 °C at a constant air velocity of 0.5±0.1 m/s and absolute humidity of 0.6 ± 0.04g ...
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In this study, mathematical modeling of hot air baking-drying of thin-layer crisp bread was investigated. Thin-layer drying process were conducted under three different temperatures of 110, 150 and 190 °C at a constant air velocity of 0.5±0.1 m/s and absolute humidity of 0.6 ± 0.04g water/kg dry air. It was found that the baking-drying process occurred in falling rate period over the baking-drying times. Eight well-known thin-layer baking-drying models were fitted to the baking-drying experimental data of crisp bread, implementing non-linear regression analysis techniques. Based on the coefficient of determination (R²) and root mean square error (RMSE) values, it was concluded that the best models in terms of fitting performance for hot air baking-drying of bran free crisp bread were Wang & Singh and Logarithmic while for whole-wheat crisp bread were Page, Logarithmic and Wang & Singh. The moisture transfer from crisp bread was described using the Fick’s diffusion model. The effective diffusivity was within the range of 2.88×10-8 to 1.11×10-7 m2/s for bran free crisp bread and from 2.47×10-8 to 8.84×10-8 m2/s for whole-wheat crisp bread over the temperature range. The activation energy for bran free and whole-wheat crisp bread was found to be 25.22 and 23.43 kJ/mol, respectively..
Ommolbanin Godarzi; Mostafa Mazaheri Tehrani; Hashem Pourazerang
Abstract
In recent years, water or sugar syrup, flavoring agents such as fruit juice or fruit juice concentrates and stabilizers have been added to the acidified dairy beverage composition. Nowadays, the popularity of low fat and defatted fruit yoghurt drinks are mainly growing. The purpose of this study was ...
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In recent years, water or sugar syrup, flavoring agents such as fruit juice or fruit juice concentrates and stabilizers have been added to the acidified dairy beverage composition. Nowadays, the popularity of low fat and defatted fruit yoghurt drinks are mainly growing. The purpose of this study was to diversify the acidified dairy products by determining the sensory, rheological and stability attributes of these kinds of dairy products with considering added elements and hydrocolloids as variables and then optimizing the formulation of fermented beverage, being directly flavored with the fruit concentrates. Moreover, mutual effects of total solid materials, concentrate, sweetener and stabilizer were inspected using Minitab software and response surface methodology. In this regard, consistency, viscosity, pH and acidity, sensory characteristics and yeast and mold counts were assessed. Surveys indicated that contrary to flow behavior index, the stability and straightness index increased with adding stabilizer and decreasing water content. According to sensory evaluation, white samples got lower score in comparison with black cherry ones. Furthermore, adding high amount of hydrocolloids negatively affected the total acceptance. Not only yeast but also mold was grown on the optimal sample after 28 day storage at refrigerator temperature. Generally speaking, it can be concluded that highly viscose and extremely sweet products as well as samples with high amount of stabilizer were rejected by panelists whereas the ones with high amount of concentrate were accepted. According to mentioned properties, the optimum amounts of ingredients are as follow: 13% total solid materials, 9.5% concentrate, 6.2% sweetener and 0.78% stabilizer. This sample with 2.3% of serum scored 7.93 in mouth feel, 8.25 in texture, 7.68 in acidic and 7.84 in fruit flavor, 7.89 in color, 7.78 in sweetness and 7.93 in total acceptance and also had 84.36% of total satisfaction.
Hadi Mahdavian Mehr; Mostafa Mazaheri Tehrani
Abstract
This research aims to assess the physicochemical properties, image features, textural and sensory qualities of dark chocolate made using coffee silver skin as a cocoa powder replacement which was substituted for 25%, 50%, 75% and 100% of the cocoa powder (by weight) in chocolates. The results indicated ...
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This research aims to assess the physicochemical properties, image features, textural and sensory qualities of dark chocolate made using coffee silver skin as a cocoa powder replacement which was substituted for 25%, 50%, 75% and 100% of the cocoa powder (by weight) in chocolates. The results indicated that there was significant differences between the chocolates prepared using 100% coffee skin and the control, for moisture content (p
Aliakbar Gholamhosseinpour; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi; Hassan Rashidi
Abstract
In this research, a mixture of MPC, WPC, SMP, Soy milk, Margarine, Butter and water was used for production of UF-Feta cheese analogue.Variables were MPC (8%, 9%, 10%), WPC (0%, 1.5%, 3%), soy milk (5%, 10%, 15%) and margarine (0%, 5%, 10%). Chemical (total solids, protein, acidity) and sensory (color ...
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In this research, a mixture of MPC, WPC, SMP, Soy milk, Margarine, Butter and water was used for production of UF-Feta cheese analogue.Variables were MPC (8%, 9%, 10%), WPC (0%, 1.5%, 3%), soy milk (5%, 10%, 15%) and margarine (0%, 5%, 10%). Chemical (total solids, protein, acidity) and sensory (color and appearance, aroma, texture, flavor, total acceptance) properties of Samples were analyzed 3 days post- manufacture.The central composite design (CCD) was employedand the results were analyzedusing response surface methodology (RSM). Coefficients of determination, R2, of fitted regression models for mentioned variables ranged between 84.94-99.99 and the lack-of-fit was not significant for all response at 95%. Hence, the models for all the response variables were highly adequate.The results showed that the optimum processing conditions for producing cheese with standard total solids and protein content and highest overall values for the sensory properties were: 9.13% MPC, 3% WPC, 15% soy milk and 7.65% margarine.
Nafiseh Vahedi; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi; Rassoul Kadkhodaee
Abstract
Low-fat butter is water in oil emulsion comprising a continuous fat phase including butter, emulsifiers and colorants and also a dispersed aqueous phase including water, stabilizers and proteins. In this research, by using protein components especially full-fat soy flour, a product were produced which ...
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Low-fat butter is water in oil emulsion comprising a continuous fat phase including butter, emulsifiers and colorants and also a dispersed aqueous phase including water, stabilizers and proteins. In this research, by using protein components especially full-fat soy flour, a product were produced which has extreme similarity to ordinary butter and also has good organoleptic properties. Water : butter ratio, soy flour : sodium caseinate ratio and emulsifier content were the designed factors and their effects on sensory properties of low-fat butter such as softness, spreadability, crumbling, hardness, adhesiveness, cohesiveness, melting rate, mouth coating, gumminess, butter flavor, soy flavor and finally overall acceptance were evaluated. The Central Composite Design (CCD) and Response Surface Methodology (RSM) were employed as experimental design and statistical analysis. Based on final results, the optimum formulation for low-fat butter were: water : butter ratio as 1.03 (50% water and 48.5% butter), soy flour : sodium caseinate as 1.57 (5% soy flour and 3.2% sodium caseinate) and 0.66% emulsifier. Apart from good nutritional effects of final product due to high protein content and lower fat content, that was spreadable at low temperatures and also has plastic characteristics of butter at ambient condition.
Maryam Ravaghi; Mostafa Mazaheri Tehrani; Ahmad Asoodeh
Abstract
Soy protein concentrate (SPC) is a functional and nutritional product which is produced under conditions where soy proteins are immobilized in soy flour and soluble carbohydrates are removed. In this study, four different soy flours including defatted soy flour (fat content 3.67, PDI 55.10), defatted ...
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Soy protein concentrate (SPC) is a functional and nutritional product which is produced under conditions where soy proteins are immobilized in soy flour and soluble carbohydrates are removed. In this study, four different soy flours including defatted soy flour (fat content 3.67, PDI 55.10), defatted and toasted soy flour (fat content 3.78, PDI 10.72), low fat soy flour (fat content 14.34, PDI 32.71), and whole soy flour (fat content 22.08, PDI 28.72) and two washing methods including alcohol washing and acid washing were used to produce SPC Then yield, changes in chemical and functional properties including PDI, dispersible solids, water holding and fat binding capacity, emulsifying and foaming properties were determined. The results showed that SPC from whole soy flour had higher yield and higher increase in fat content but presence of fat reduced protein concentration. Acid washing had lower production yield than alcohol washing due to better removalg of soluble carbohydrates but it increased fat and protein content. Functional properties of SPC from defatted soy flour was changed significantly during its process while fat content or heat denaturation occurred during toasting diminished its effect except for emulsification stability. During the process, water holding capacity increased specially in products with higher amounts of fat content. Although most of PDI changes arose from drying step, but the effect of processing on emulsification and foaming properties was much higher than drying.
Mostafa Mazaheri Tehrani; Samira Yeganeh zad; Nasim Raoufi
Abstract
Possibility of replacing whole soy flour for chocolate fat in chocolate production and its impact on textural, rheological and sensory properties of low fat chocolate was explored. For doing this, whole soy flour in 5 levels (0, 2,4,6,8 percent) and two refining times (105 and 135 minutes) was employed. ...
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Possibility of replacing whole soy flour for chocolate fat in chocolate production and its impact on textural, rheological and sensory properties of low fat chocolate was explored. For doing this, whole soy flour in 5 levels (0, 2,4,6,8 percent) and two refining times (105 and 135 minutes) was employed. Results indicated that longer refining time gave rise to reduction in particles size and increase in hardness of chocolate. With increasing refining time from 105 minutes to 135 minutes, hardness showed an upward trend which rose from 7100g to 8180g. Casson yield value and Casson viscosity ranged between 9.02 Pa to 35.09 Pa and 2.55 to 5.99 (Pa.s), respectively . Data revealed that whole soy flour up to 4% can be successfully substituted for chocolate fat, without causing significant difference in textural, rheological and sensory properties of chocolate samples (P
Hassan Rashidi; Mostafa Mazaheri Tehrani; Seyed Mohammad Ali Razavi; Mohsen Ghods rohani
Abstract
There is overwhelming scientific evidence that saturation fat consumption increases the risk of both coronary and cancer disease. As a result, fat reduction in UF-Feta cheese (≈ 45% fat in dry matter content) is favorable but unfortunately has some negative effects on the quality of cheese. In this ...
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There is overwhelming scientific evidence that saturation fat consumption increases the risk of both coronary and cancer disease. As a result, fat reduction in UF-Feta cheese (≈ 45% fat in dry matter content) is favorable but unfortunately has some negative effects on the quality of cheese. In this research, the effect of different levels of retentate fat (0, 2, 6, 10, 14 and 18%) and CaCl2 (0 and 0.02%) on sensory (texture, taste, odor, total acceptance) and mechanical texture (texture profile analysis and penetration parameters) characteristics of UF-Feta cheese made from retentate powder was studied. The completely randomized design with two factors was used for production and data analyzing. The results of sensory test showed that cheese sample containing 10% fat retentate and 0.02% CaCl2 had highest texture score with significant difference. Therefore, the panelists were preferred taste and odor of full-fat samples and the maximum total acceptance was belonged to cheese sample made from 14% fat retentate. In texture profile analysis, fat reduction was resulted in significant decrease in gumminess, chewiness, adhesiveness, springiness and compression work but cohesiveness of samples didn’t have any significant differences. In penetration test, hardness, apparent modulus of elasticity, adhesiveness force, adhesiveness and penetration force were decreased with fat reduction. As a result, addition of 0.02% CaCl2 to retentate was increased generally the texture profile analysis and penetration parameters.
Keywords: CaCl2, Cheese, Fat reduction, Feta, Texture
Aliakbar Gholamhosseinpour; Mostafa Mazaheri Tehrani
Abstract
Today, production of low-fat products is on the rise. There are several ways to produce mentioned products which one of them is the use of fat substitutes. In this research, table cream (30% fat) was used as the basis for production and the effect of milk protein concentrate (MPC) was studied on physicochemical ...
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Today, production of low-fat products is on the rise. There are several ways to produce mentioned products which one of them is the use of fat substitutes. In this research, table cream (30% fat) was used as the basis for production and the effect of milk protein concentrate (MPC) was studied on physicochemical (water holding capacity, apparent viscosity, pH, acidity, fat) and sensory properties of the final product at 0 %, 6 %, 7.2 %, 8.3 %, 9.3 %, 10.2 % and 11.1 % w/w levels. Results indicated that compared to control, acidity and apparent viscosity are significantly increased and fat, water holding capacity and pH are significantly decreased with increasing MPC (P
Mostafa Mazaheri Tehrani; Toktam Yasamani Farimani
Abstract
The consumer demand for formulated foods containing soy proteins has resulted in an increase in the number of new products processed with soy ingredient. In this study acidified soy-cow milk blend drinks were manufactured by fermentation of mixtures of milk/soy milk in ratio of 100/0, 70/30 and 50/50 ...
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The consumer demand for formulated foods containing soy proteins has resulted in an increase in the number of new products processed with soy ingredient. In this study acidified soy-cow milk blend drinks were manufactured by fermentation of mixtures of milk/soy milk in ratio of 100/0, 70/30 and 50/50 and dilution was done after fermentation to 4.5- 6.5 total solid (TS). High methoxyl Pectin was added to the drinks at concentrations of 0.25 and the samples were evaluated for physical and sensory properties and serum separation. Results showed that protein content, viscosity and instability of samples were increased by increasing of soy milk in formulation. And total solid was effective on increasing of viscosity and stability. Results suggested that use of soy milk in level of 30% with 6/5 % total solid can produce beverages with appropriate content of protein, viscosity and stability.
Keywords: acidified milk drink, soymilk, High methoxyl Pectin, stability, total solid, sensory properties
