Arash Koocheki; Abdollah Hematian Sourki; Mohammad Elahi; Seyed Mohammad Ali Razavi
Abstract
Introduction: β-glucan is the most important water soluble fiber found in cell wall of some cereals such as barley, oat, wheat and rye, that are composed of β-D-glucoseunits with (1→4) (70%) and (1→3) (30%)anomericbonds(Benito-Román, Alonso, & Cocero, 2013).β-glucan ...
Read More
Introduction: β-glucan is the most important water soluble fiber found in cell wall of some cereals such as barley, oat, wheat and rye, that are composed of β-D-glucoseunits with (1→4) (70%) and (1→3) (30%)anomericbonds(Benito-Román, Alonso, & Cocero, 2013).β-glucan is regarded as a dietary fiber in functional foods. It can act as a hydrocolloid due to its thickening characteristic in aqueous phase and can be used as a stabilizer in some foods such as sauces, salad dressing and ice cream (Dawkins & Nnanna, 1995; Kontogiorgos, Biliaderis, Kiosseoglou, & Doxastakis, 2004; Temelli, 1997; Wood & Webster, 1986). Hull-less barley is a barley variety that has no hard coat around its’ seeds. The content of soluble fiber e.g. β-glucan in hull-less barley is higher than of ordinary barley varieties. Hull-lessbarley cv. Lut is the first commercial hull-less barley in Iran registered in 2013 by SPII(Seed and Plant Improvement Institute). Lut is a kind of spring barley cultivar which is precocious and resistant to lodging. It’s average yield is 6.425 t/ha and it is suitable to cultivation in temperate regions of Iran (SPII, 2013).This type of barley contains about 6% β-glucan and thus is a good source for β-glucan extraction.To date no research has been conducted on properties of β-glucan from this cultivar of barley.Considering high technological properties of β-glucan, the present study was carried out to determine the optimal condition for extraction of β-glucan from hull-lessbarley using hot watermethod to achieve the highest qualitative and best functional properties.Materials and methods: Barley flour was obtained by grinding whole kernels of cv. Lut in a laboratory mill and sieved through a 0.50 mm screen. Prior to the extraction procedure, 50 g of barley flour was suspended in 200 ml of aqueous ethanol (80%, v/v) and stirred under reflux for 3 h to remove most of the lipids and inactivate the endogenous β-glucanases. The liquid phase was separated by vacuum filtration and dried at 40 °C for 12 h. 50 g of dried defatted barley flour was suspended in specified amounts of distilled water (solven:flour ratio = 6:1, 8:1 and 10:1) in a 1000 ml beaker. pH was adjusted to the designed levels (5, 7, and 9) by 0.1 N HCl and 0.1 N NaOH solutions. Extraction procedure carried out at 50±1°C for 30, 60 and 90 minutes. Total β-glucan content was determined by the specific enzymatic method of McClear and Glennie-Holmes (1985) using the mixed linkage β-glucan assay kit (K-BGLU 07/11) supplied by Megazyme International (Wicklow, Ireland). The colour of β-glucan gums was measuredusing a Hunter-Lab Colour Flex 45 spectrophotometer (Hunter Associates Laboratory, Inc., Reston, VA, USA). The L*a*b* (CIELAB space) colour space measurement was used for colour analysis of β-glucan samples. Emulsion stability (ES) against high temperature was determined by heating emulsions in a water bath at 80 °C for 30 min followed by centrifuging at 1200 g for 10 min. For foam stability, ovalbumin was dissolved in distilled water and added to β-glucan solution and then whipped vigorously with a laboratory rotor-stator homogenizer at room temperature. Flow behaviour measurements were done by a Brookfield viscometer. The flow behavior index (n) and consistency coefficient (k) values were obtained by fitting the power law model. All chemicals, reagents and solvents were of analytical grade and obtained either from Sigma-Aldrich Co (Deisenhofen, Germany) or from Merck (Darmstadt, Germany).Results &Discussion: Results showed that the extraction time, solvent: flour ratio and pH had significant effect on extraction yield, purity, foam and emulsion stability, consistency coefficient (k), flow behavior index (n) and colour. Increasing the extraction time had significant effects on β-glucan’s yield and purity and improved the emulsion and foam stabilizing effect of β-glucan. Increasing the pH from 5 to 9 significantly enhanced the purity, consistency coefficient (k), foam and emulsion stability. At higher pH levels, extraction yield, flow behavior index (n) and L* decreased. With increasing solvent:flour ratio, extraction yield, purity, consistency coefficient (k), foam and emulsion stability significantly increased. In contrast, the flow behavior index (n) decreased as a result of increase in solvent: flour ratio. However, solvent: flour ratio had no significant effect on L*, a* and b*. Models presented in this study were highly significant and the correlation coefficients could be used for optimization of ß-glucan extraction from hull-less barley. Considering the importance and desirability of the response variables, the best results were obtained when the extraction time, solvent: flour ratio and pH were 90 min, 10:1 and 7.33 respectively. At the optimal condition, extraction yield, purity, foam stability, emulsion stability, consistency coefficient (k), flow behavior index (n), L*, a* and b* were 4.12%, 69.11%, 86.95%, 88.77%, 1.51 Pa.sn, 0.62, 73.42, 0.81 and 8.72 respectively.
Parnian Pezeshki; Abdolmajid Maskooki; Mohammad Elahi; Seyed Ali Mortazavi
Abstract
Baker's yeast is one of the most important additives for improving the bread quality and molasses is a commonly used source of sugars for producing baker's yeast. Nowadays, due to increasing the fermentation industries and limitation in suitable sources of sugars, the use of other carbohydrate sources ...
Read More
Baker's yeast is one of the most important additives for improving the bread quality and molasses is a commonly used source of sugars for producing baker's yeast. Nowadays, due to increasing the fermentation industries and limitation in suitable sources of sugars, the use of other carbohydrate sources may be considered.In this study, the possibility of baker's yeast production in three cultures of date , raisin , enzymatic hydrolyzed whey and molasses as a control was investigated.Also, the total amount of biomass, consumption of sugar, strength of levy and kinetic's parameters of growth in all mediums were determined.For enriching the mediums, yeast extract and pepton were used in order of 3.5 and 7%, respectively. Fermentation process carried out during 12 houres and the temperature is maintained constant to 30 C° .Agitation was of 150 turns per minutes and ventilation fixed at 2 V.V.M .According to the results,maximum and minimum amount of biomass were 93.33 and 81.35 g/l that they related to date and whey, respectively.The consumption of sugar except whey which had the lowest level, in other cultures had no significant difference.The highest yield (0.35g/g) is observed in date but the lowest yield was 0.32 g/g in whey. Also, the baker's yeast which growed in raisin extract, had the highest value in strength of levy.
Mostafa Shahidi Noghabi; Seyed Mohammad Ali Razavi; Seyed Mahmoud Mousavi; Mohammad Elahi
Abstract
Removing of ions from different water and waste water is one of the most important of nanofiltration potential for different aims, such as softening of potable water, remove of heavy metal ions and purification of waste water to reuse. In this study nanofiltration was used to remove of the most important ...
Read More
Removing of ions from different water and waste water is one of the most important of nanofiltration potential for different aims, such as softening of potable water, remove of heavy metal ions and purification of waste water to reuse. In this study nanofiltration was used to remove of the most important ions (Na+, K+, Ca2+, Mg2+, SO42-, Cl-) in sugar beet press water to reuse of this stream. Effect of operating parameter (temperature and pressure) and concentration on performance parameter of membrane filtration (flux, fouling and rejection of compounds) was investigated. The results shown that increasing of temperature result in increasing of flux and fouling and decreasing of ions rejections and increasing of Trans membrane pressure result in increasing of flux, fouling and ions rejections. Also, the results shown that increasing of brix result in increasing of fouling and decreasing of flux and ions rejections
Azadeh Saadatmandi; Mohammad Elahi; Reza Farhoosh; Mahdi Karimi
Abstract
Corn tortiilas are flat breads made from corn dough (masa) which is prepared through the nixtamalization process (alkaline cooking). Corn, in nixtamalization, is cooked in a lime solution then the boiled maize is steeped in cooked liquor , following by washing out and milling to obtain wet masa flour. ...
Read More
Corn tortiilas are flat breads made from corn dough (masa) which is prepared through the nixtamalization process (alkaline cooking). Corn, in nixtamalization, is cooked in a lime solution then the boiled maize is steeped in cooked liquor , following by washing out and milling to obtain wet masa flour. Drying wet masa flour in air oven produce dry masa flour. Cooking temperature, cooking time , lime concentration ,and steeping time significantly affect the quality of masa flour and final product( tortilla). In this research the cross effects of these four factors , to determine the best treatment for production of masa flour, were studied. Effects of cooking temperature (75,85,95°C) , cooking time ( 0,30,60 min) , lime concentration(0, 0.5 , 1%) and steeping time ( 10,14,18 hr) by measuring pH, protein content , ash content , color parameters, water absorption index (WAI) and using central composite design were investigated. Statistical analysis revealed the best treatment for production of masa flour as: cooking temperature 85°C, cooking time 30 min, lime concentration 0.5%, and steeping time 14 hr.
Roya Rezaee; Fakhri Shahidi; Mohammad Elahi; Mohebbat Mohebbi; Mehdi Nasiri mahalati
Abstract
In this research, the production of plum pastille-like with starch and gelatin was studied. Thirteen formulation of plum pastille-like were prepared according to a second-order composite rotatable design (with five central points). Response surface methodology (RSM) was used to optimize product formulation ...
Read More
In this research, the production of plum pastille-like with starch and gelatin was studied. Thirteen formulation of plum pastille-like were prepared according to a second-order composite rotatable design (with five central points). Response surface methodology (RSM) was used to optimize product formulation with: gelatin concentration ranging from 3.85 to 6.925 % (w/w), and starch concentration ranging from 0 to 3.85 % (w/w) as independent variables. The dependent variables were texture objective evaluation and total acceptance obtained from sensory analysis. The texture and flavor attributes of the samples were identified and evaluated by a trained descriptive panel. The thickeners strongly affected texture and flavor attributes of the samples. The resulting polynomial equation (R2=0.9325) revealed that a formulation with 5.38% gelatin and 3.85% starch had a maximum total acceptance.
Eisa Jahed; Mohammad Hossein Hadad Khodaparast; Khalil Behzad; Mohammad Elahi; Arash Koocheki
Abstract
In this study, response surface methodology was used to determine the optimum raw sugar beet juice purification process conditions using bentonite to produce inverted liquid sugar. For this purpose, impact of factors on the purification process such as bentonite concentration (1-5 gr/li), pH (3.5-6) ...
Read More
In this study, response surface methodology was used to determine the optimum raw sugar beet juice purification process conditions using bentonite to produce inverted liquid sugar. For this purpose, impact of factors on the purification process such as bentonite concentration (1-5 gr/li), pH (3.5-6) and temperature (35-95 ˚C) was investigated. For each response, a second-order polynomial model was developed using multiple linear regression analysis. Correlation coefficients of fitted regression models of color, turbidity, ash, adjusted purity and invert sugar for juice purification process were determined as 0.95, 0.89, 0.90, 0.91 and 0.96 respectively. Results showed that while increasing the bentonite concentration increased the turbidity content but the adjusted purity decreased, and had no significant effect on other parameters. At lower pH levels, separation of color and turbidity causes by bentonite, but was in creased it decreased separation of ash and also increased invert sugar levels. With increasing temperature from 35˚C, to 95˚C, Separation of color and turbidity causes and invert sugar and adjusted purity content as well as increased, while this variable has no significant effect on syrup ash content. The optimum conditions of raw sugar beet juice purification process using bentonite was determined to obtain minimum color, turbidity and ash with maximum invert sugar and adjusted purity which were verified experimentals were found to be bentonite concentration of 1.70 gr/li, pH of 4.47 and temperature of 75˚C. At this optimum point, color, turbidity, ash, adjusted purity and invert sugar content were found to be 1664 ICU420, 6.3 NTU, 0.55 %, 93.9 % and 1.60 %, respectively.
Safie Khalilian; Fakhri Shahidi; Mohammad Elahi; Mohebbat Mohebbi; Majid Sarmad; Mansoureh Roshan Nejad
Abstract
In this study the effect of different levels of xanthan and pectin on water activity and sensory properties of fruit pastille formulation based on Cantaloupe puree has been studied. The effects of xanthan (0, 0.1, 0.2, 0.3 %) and pectin (0.2, 0.3, 0.4, 0.5 %) were analyzed in a completely randomized ...
Read More
In this study the effect of different levels of xanthan and pectin on water activity and sensory properties of fruit pastille formulation based on Cantaloupe puree has been studied. The effects of xanthan (0, 0.1, 0.2, 0.3 %) and pectin (0.2, 0.3, 0.4, 0.5 %) were analyzed in a completely randomized design with factorial experiment. Results of ANOVA revealed that different levels of xanthan, pectin and interaction effects between pectin and xanthan had significant influence on water activity of cantaloupe pastilles (p≤0.05). The effects of pectin and xanthan were evaluated on sensory attributes by using multivariate variance analysis (MANOVA). Generally, only pectin level significantly changed (Hotelling Trace = p≤0.05) the sensory attributes. Pectin showed significant influence (p≤0.05) on color intensity, flavor color and appearance acceptance of pastilles. Xanthan had significant effect (p≤0.05) on color intensity and surface adhesivness. Pectin-xanthan interactions also showed significant influence (p≤0.05) on color intensity and stiffness of pastilles. Results of PCA determined that texture and flavor properties were more important than appearance attributes on total acceptance of cantaloupe pastille.
Keywords: Fruit pastille, Cantaloupe, Sensory properties, Water activity, Principal Component Analysis
Mohammad Elahi; Seyed Mohammad Ali Razavi; Zohreh Baratian; Parnian Pezeshki
Abstract
Invert sugar is the result of sucrose of hydrolysis of sucrose by acid or enzyme, that is, the splitting of sucrose molecules into their glucose and fructose components.Invert sugar is used in different industries such as; food industry, soft drinks and Pharmaceutical, due to its special characteristics ...
Read More
Invert sugar is the result of sucrose of hydrolysis of sucrose by acid or enzyme, that is, the splitting of sucrose molecules into their glucose and fructose components.Invert sugar is used in different industries such as; food industry, soft drinks and Pharmaceutical, due to its special characteristics such as; sweetness level, moisture ability’s property, crystallization level and special taste and flavor.The level of inversion sucrose into glucose and fructose during hydrolysis, is effected time, temperature and pH that amount of produced glucose and fructose and as well as residual sucrose, is shown physical properties of sugar solution and quality of final inverted syrup. Experimental assay of hydrolyzed sucrose level along with variable methods such as enzymatic methods, HPAEC, HPLC, need long time for testing and high cost. This paper is applied in two fields, first, usage of variation in physical properties of industrial sucrose solution during inversion process such as physical properties of solution optical action and viscosity for fast determination inversion grade level in duration industrial process. Another field is survey of achieved invert sugar quality control with respect to temperature and time of inversion process to producing this by-product industrially in Iran. Results of this article are indicated amount of residual sucrose purity grade is decrease by inversion time in constant temperature that it measured with polarimetry method for determination inversion level. As result of inversion process, amount of viscosity of solution ratio to industrial sucrose solution had lower differences after initial severe loss. Quality of liquid sugar and produced inverted syrup applied viewpoint color, amount of final invert sugar, microbial characteristics and hydroxyl methyl furfural (HMP) with respect to time (1,2 and 3 hours) and inversion temperature (60,70 and 80 ºC ), had been shown desirable quality of this product was in 60 and 70 ºC .
Keywords: Inversion of sucrose, Inverted liquid sugar, Inverted syrup, Viscosity of inverted syrup
Aliakbar Gholamhosseinpour; Mohammad Elahi; Mohammad Javad Varidi; Fakhri Shahidi
Abstract
The rock candy is the grown sucrose crystal which has been produced in Iran and India for the first
time originally. In this process, the large sucrose crystals has been produced by cooling the
supersaturated solution. The traditional processing has not changed up to now. Recently, many efforts
were ...
Read More
The rock candy is the grown sucrose crystal which has been produced in Iran and India for the first
time originally. In this process, the large sucrose crystals has been produced by cooling the
supersaturated solution. The traditional processing has not changed up to now. Recently, many efforts
were done to optimize it. The production of rock candy evaluated under cooled crystallization process.
To increase the yield and the growth of sucrose crystals, the supersaturation and crystallization
parameters should be optimized. Due to low efficacy in this procedure, sucrose crystals with
dimensions less than 3 mm are usually produced by evaporating crystallizers. In this research,
traditional production process of rock candy is studied by doing experiments at different phases in a
traditional plant. According to the results, it takes more than 90 min to reach the suitable
supersaturation, an temperature (112°C) and extra evaporation. So the invert sugar content, reach
from 0.015 % in original sugar to 0.571 % in effluent (mother syrup). The produced rock candy has
0.553 % invert sugar. The pH of solution decreases from 7.3 to 5.2, the color increased from 70 (in
primary sugar) to 1240 ICUMSA unit in the effluent and more than 250 Iu in produced rock candy
(measurement in λ = 420nm ). The high color rate and invert sugar cause the effluent can not be used
in production process.
Key words: sucrose, rock candy, crystallization, supersaturation.
