Zahra Hoseinpour; Hojjat Karazhiyan
Abstract
Introduction: Whipped cream is one of the cream products that is widely used in confectionary products and is bulked by whipping and incorporating air bubbles. Cream is converted to a foam system by aeration process. The continuous phase is liquid serum and the dispersed phase is air bubbles. Profit ...
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Introduction: Whipped cream is one of the cream products that is widely used in confectionary products and is bulked by whipping and incorporating air bubbles. Cream is converted to a foam system by aeration process. The continuous phase is liquid serum and the dispersed phase is air bubbles. Profit formation of a complex foam-emulsion structure of whipped cream to create a desirable texture is dependent on different factors such as whipping conditions, fat content, and presence of stabilizers. A whipped cream with appropriate quality should contain 30-40% milk fat, easily whippable, and produce good foam with high over run. It should also have a long shelf-life and maintain its stability during preservation. Liquorice is one of the oldest pharmaceutical plants, whose active ingredients are used in pharmacy, confectionary, and beverage industries. The most important active ingredient is glycyrrhizic acid which is 50 times sweeter than sucrose. Its root is also an overflowing source of saponin which has different physiochemical properties. Stable foam formation is a property of saponin index. Liquorice saponin can be used in industrial use especially in pharmaceutical, food, and cosmetics industries. The aim of current research is to evaluate physiochemical and rheological properties and textural attributes of whipped cream containing different levels of liquorice powder as an aerating and foaming agent. Matrials and methods: Whipped cream was produced from cream with at least 70% fat content, low fat pasteurized milk with 1.5% fat content, milk protein concentrate with 70% protein content, vanilla, sucrose, and different levels of liquorice powder (2, 4, 6, and 8%). Whipping time, acidity, pH, over run, and syneresis of final products were evaluated. Rheological properties were studied at 40C and at shear rate 0-100 S-1. Textural attributes were evaluated using back extrusion with a cylindrical probe (38 mm diameter) and penetration rate 1 mm/s and penetration depth 30 mm. Results and discussion: Whipping time increased with elevation of liquorice percentage in whipped cream formulation, which is due to presence of stabilizers which can both increase the viscosity of liquid phase and prevent foaming properties of milk proteins from protein-stabilizer interactions. The highest over run belonged to 4% treatment while the lowest magnitude was reported for 8% sample. Over run quantity is dependent on different factors such as mixture ingredients including fat content, solid materials, sweeteners, and presence of stabilizers. Due to presence of saponin in liquorice, it can be concluded that elevation of over run in samples containing liquorice up to 4% is probably because of foaming ability of saponins. From literature review, it has been reported that with the rise in gum concentration (gum in liquorice), over run decreases in the foam system. Generally, with further increase in viscosity of the liquid phase with the growth of gum concentration, air bubbles cannot be introduced to the system through aeration process. Hence, the descending trend in over run of samples containing 6 and 8% liquorice is probably due to higher viscosity of the whipped cream. Acidity content of samples also increased. Acidity increment in whipped cream samples with liquorice rise is probably due to the acidic nature of saponins in liquorice powder. PH was reduced significantly with an increase in liquorice amount in the formulation a growth in acidity. Saponins present in the extract can produce acidic properties to some extent. The highest extent of syneresis in different samples was reported for 6% while the lowest amount was for 2%. Syneresis in confectionary cream shows emulsion rupture and has a close relationship with product viscosity. So it can be expected that higher viscosity in whipped cream results in less syneresis in the final product. According to the results of the current research, syneresis value in 2% was lower compared to control sample, which is probably due to the increase in viscosity of the whipped cream. With elevation of liquorice, syneresis increased compared to the control sample. As indicated, liquorice root has gum and gums increase the viscosity of the final product, thereby reducing syneresis by absorbing water and incorporating it in the gelly network. Power law model was selected for predicting rheological properties of samples. The results suggested that flow index behavior was less than 1 in all samples indicating non-Newtonian, pesudoplastic behavior. Apparent viscosity versus shear rate showed shear thinning behavior, which indicated that the apparent viscosity diminished with increase in the shear rate. Gums have shear thinning behavior, so regarding the presence of gum in liquorice and augmented liquorice percentage, more deviation from Newtonian state was observed. Textural analysis indicated that hardness, adhesiveness, and adhesive force had an ascending trend with increase in liquorice percentage except for 4% sample. Totally, it can be concluded that a desirable product with higher over run and profit texture can be obtained using liquorice powder as a natural, native, local plant product in whipped cream formulation with pharmaceutical properties which can be potentially useful for the health of consumers.
Hanieh Arefi; Hojjat Karazhiyan
Abstract
Introduction: Aerated dairy desserts have shown a great market potential as a function of consumer behavior, interested in lighter and healthier relish products. Mousse is an aerated dessert with stabilized foam structure that, although traditionally home-made, is nowadays produces on an industrial scale ...
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Introduction: Aerated dairy desserts have shown a great market potential as a function of consumer behavior, interested in lighter and healthier relish products. Mousse is an aerated dessert with stabilized foam structure that, although traditionally home-made, is nowadays produces on an industrial scale and is gaining space in the dessert market. The most popular mousse flavor is chocolate followed by orange, lemon and strawberry. The industrial production of aerated dairy dessert is delicate, requiring knowledge about the formation and stabilization of foam, the use of functional ingredients. Food foam is formed by air, liquid and surface-active agent such as proteins. The formation of air bubbles modifies the texture and the rheological properties of aerated food. In aerated confectionery, foams are produced by aeration of a mixture of sugar syrups and proteins. Egg white protein (EW) is the most widely used surface active agent for production of aerated dairy desserts. Foam is a two-phase system in which the diffused phase is air bubbles and the surface phase is formed by a thin layer of proteins with changed nature. These days, consumers prepare ready-made foods, and low-calorie, healthy foods and are more aware of the relationship between a diet and disease. Given the efforts to reduce the incidence of diseases such as cancer, cardiovascular diseases and health improvement, the expansion of plant-rich and anti-cancer foods can play a key role in ensuring health.
Glycyrrhiza glabra (Licorice) is a perennial leguminous plant. The medicinal organ of the plant is constituted of its roots, containing triterpene saponins that has many indications. Licorice is one of the most important medicinal herbs in terms of economics that has been widely studied. The most striking compound of licorice is Glycyrrhizin, and this compound is responsible for licorice sweet flavor that is 50 times sweeter than sucrose. The aqueous extract (essential oil) of licorice root has a variety of applications in pharmacy and food industries due to its functional physical properties. Licorice root extract contain saponins which have surfactant properties. One distinctive property of saponins is that they yield relatively stable, soap-like foam in aqueous solution and can be used to adjust the foam in the food industries to improve the stability of the foam and create flavor and aroma. There is a growing commercial interest in using Liquorice root extract in food foams. However, little is known about the foaming behavior of the extract. Liquorice root extract can be used to modify food foams, to enhance foam stability. It can also be used in the development of new foamy foods.
In general, the present study was carried out to develop a kind of mousse to which a native, local, natural plant ingredient was added and to verify the perspectives of the product with regard to potential for consumer health benefits and textural acceptance, and also to replace part of egg white with licorice as a plant alternative.
Materials and method: The ingredients in the preparation of Mousse are: egg white 15.67 g, sucrose 13.05 g, water 7.31 g, butter 5.57 g, cocoa 2.61 g, sugar powder 3.48 g, cream 52.33 g, vanilla 0.05 and various levels of licorice (12.5, 25, 37.5 and 50 percent), which replaced egg white in the above formulation.
The samples' moisture content, overrun, volume of foam and density was measured. The texture analyzer was used to evaluate the textural attributes of the final product and TPA test was performed.
Results and discussion: The moisture content of samples reduced with increasing the substitution level. The moisture content of the product directly depends on the molecular weight, the type of hydrophobic and hydrophilic factors, and the number of these bonds. The most prominent compound of licorice is glycyrrhizin, a water soluble glycoside terpenoid that cannot be connected to a large amount of water. Therefore, it seems that reducing moisture content with increasing the replacement level is related to this characteristic of licorice.
The highest amount of over run was quantitatively related to the control sample and the lowest amount was related to 50% licorice substitution level. Generally, overrun of samples decreased with increasing the amount of licorice replacement. The reason is the lack of the formation of a complex with Ovotransferrin (which is about 13% in egg white and helps formation of the foam) due to its denaturation. In conducted studies, it has been reported that with increasing the concentration of gum (gum in licorice), the volume of the foam system reduced.
In fact, with increasing the viscosity of the aqueous phase by adding the gum, the air cannot enter the system during the stirring process, and therefore the volume of the system will be less increased. Albumin is a heterogeneous protein system that occurs during the foaming process of protein-protein interactions.
Foam durability index of samples reduced with increasing the amount of the replacement of licorice. This is due to the fact that in low inter-surface tension, the surface covering film does not have sufficient strength, the two adjacent bubbles are easily deformed and undergoes considerable Van der Waals gravity. Thus, the bubbles mixed (coalescence) and the foam lost its stability. In general, licorice is less hydrophobic. This interacts with the formation of the coherent film on the air-water contact surface, which reduces the stability of the foam.
Density of the foam samples increased with increasing the amount of licorice, the density of the foam is in fact a proportion of the diffused phase to the continuous phase and represents the amount of air entering it during the formation of the foam. In fact, the low density of the foam indicates a greater volume increase, and vice versa.
The air phase of the foam samples reduced with increasing the amount of the replacement of licorice. The reason for this is that the use of the replacement of licorice reduced the ability of the foam due to reducing the elasticity of the interface of air bubbles and caused rapid degradation of the foam.
According to the results obtained from the statistical analysis, it was found that with increasing the replacement of licorice in formulation, elasticity, chewing ability, cohesiveness, adhesive force, adhesiveness and the degree of softness increased. Therefore, using appropriate licorice concentrations, the amount of egg white consumption can be reduced to an acceptable level for mousse. In general, it can be said that using a low-cost source of a native, local, herbal plant, licorice in the formulation of an aerated dairy dessert we can produce a product without having a significant negative impact on the texture from the viewpoint of consumers.
Hojjat Karazhiyan; Ehsan Hoseini Bay; Habibollah Mirzaee
Abstract
Introduction: Liquorice (Glycyrrhiza glabra) of the family Leguminosae is a 30±60 cm tall shrub having blue or violet flowers. Its roots are 15±20 cm long and have a cylindrical rod shape of 0.5±2.5 cm in diameter. Liquorice root contains a variety of compounds, the most prominent ...
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Introduction: Liquorice (Glycyrrhiza glabra) of the family Leguminosae is a 30±60 cm tall shrub having blue or violet flowers. Its roots are 15±20 cm long and have a cylindrical rod shape of 0.5±2.5 cm in diameter. Liquorice root contains a variety of compounds, the most prominent of which is the water soluble triterpenoid glycoside glycyrrhizin that constitutes about 16 %. It is responsible for the characteristic sweet taste of liquorice (50 times sweeter than sucrose). The root also contains various sugars (to 18%), flavonoids, saponoids, sterols, starches, amino acids, gums, and essential oil. The water extract of liquorice root has found wide uses in medicine, pharmacology and food industry because of its physical and functional properties.In the food industry, its distinctive flavour makes it a popular sweetening/flavouring agent. It is also used as an emulsifier to create foam in drinks and beverages. Liquorice root extract is commonly consumed and marketed in liquid, concentrated, dry and powdered forms.Knowledge of the flow (rheological) behavior of the concentrates is useful in quality control, sensory evaluation and engineering applications that are related to the proper design and operation of unit operations, as well as for the understanding of the pertinent transport processes in the operations.The purpose of this investigation was to characterize the rheological behavior of liquorice extract concentrates and study the effect of temperature and soluble solids on the viscosity.Materials and methods: Extraction was made at 50°C and water to liquorice root mass ratio of 4:1. The mixture was shaken continuously for 100 min, centrifuged for 10 min and then filtered to obtain a clarified extract, which was concentrated to 50°Brix in a laboratory rotary vacuum evaporator.The rheological behavior of licorice extract has been studied at temperature range 10-70 0C and 5-50 % soluble solids using Brookfield viscometer. Results and discussion: The obtained results showed that all the samples exhibited Newtonian behavior at all the studied temperatures and concentrations. The flow index decreased slightly with sample concentration. Several workers observed Newtonian behavior of clarified and depectinated juices.The shear stress versus shear rate data obtained were well fitted to Newton's model. An increase in temperature decreased the viscosity and this inverse relationship has been likened to the incidence of a freer molecule to molecule interaction at elevated temperatures. Since viscosity is an indication of the resistance to flow such a freer interaction is expected to minimize the resistance. It was observed that, irrespective of the temperature a decrease in soluble solids content decreased the viscosity. It is due to dilution which increases the separation between the particles, thus decreases interaction between the particles.In contrast, the opposite effect was observed when soluble solids content became higher. Arrhenius type equation was found to be suitable in describing the relationship with correlation coefficient values between 0.94 and 0.99. The activation energy increased with the soluble solids content; therefore, temperature had a greater effect on samples with higher soluble solids content. The data obtained in this study can be used in designing equipment for handling of concentrated liquorice root extract at the temperature range studied.
Hojjat Karazhiyan; Vahid Keyhani
Abstract
Chubak extract because of its high saponin content, is a unique agent in production stable foam meantime has high pharmaceutical properties. The purpose of current research is to gain these advantages of Chubak extract in sponge cake production. For this purpose 25, 50 and 75% of egg white in sponge ...
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Chubak extract because of its high saponin content, is a unique agent in production stable foam meantime has high pharmaceutical properties. The purpose of current research is to gain these advantages of Chubak extract in sponge cake production. For this purpose 25, 50 and 75% of egg white in sponge cake was substituted with this extract and the effects of such substitution on physicochemical and rheological properties of batter and physical and sensorial properties of sponge cakes were evaluated. The results showed that substitution of 75% egg white with Chubak extract has no significant effect on specific gravity and flow index behaviour (p > 0.05) but caused a significant decrease on pH and consistency coefficient (P < 0.05). Although these substitution levels did not lead to a significant decrease in specific volume, porosity and sensory grants properties of color, texture and total acceptance in cake (p > 0.05) and even sensory grant properties of chewiness was enhanced (P > 0.05) and had better effects in comparance with blank sample in moisture preservation and retrogradation retardation during storage times, but caused a significant decrease in sensory grant properties of taste (P < 0.05). This research demonstrated that there is a probable substitution of 50% egg white with Chubak extract in sponge cake formulation and thereupon it is possible to produce a functional food product with desirable quality and lower cost.
Hojjat Karazhiyan
Abstract
The seeds of Lepidium Sativum (Garden Cress) were selected as a new source of hydrocolloid and some of its fundamental Physico-chemical properties such as intrinsic viscosity and functional group were determined. FTIR analysis showed that this polymer was composed of carbohydrate with functional carboxyl ...
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The seeds of Lepidium Sativum (Garden Cress) were selected as a new source of hydrocolloid and some of its fundamental Physico-chemical properties such as intrinsic viscosity and functional group were determined. FTIR analysis showed that this polymer was composed of carbohydrate with functional carboxyl and hydroxyl groups. Intrinsic viscosity was determined to be 1.33 ml/mg in water. The hydrodynamic behavior of hydrocolloid extract demonstrated a typical polyelectrolyte behavior, with affinity to salt as intrinsic viscosity decreased with increasing NaCl concentration.
Keywords: Lepidium Sativum, Intrinsic viscosity, Functional groups
