Samira Shakiba; Morteza Khomeiri; Zeid Ahmadi; Soheil Amiri
Abstract
Introduction: Ispharzeh is a plant from genus Plantago whose seeds are used commercially for the production of mucilage. The plant is mainly cultivated in Iran and Middle East. Psyllium is mainly used as a dietary fiber to relieve symptoms of both constipation and mild diarrhea and occasionally as a ...
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Introduction: Ispharzeh is a plant from genus Plantago whose seeds are used commercially for the production of mucilage. The plant is mainly cultivated in Iran and Middle East. Psyllium is mainly used as a dietary fiber to relieve symptoms of both constipation and mild diarrhea and occasionally as a food thickener. Research has also shown benefits in reducing cholesterol levels. Basil seed gum is a novel hydrocolloid extracted from Ocimum basilicum L. seeds. It has shown promising stabilizing and emulsifying properties, which makes it a potential functional ingredient for the food industry. Previous works pointed out that these gums can be used successfully for food industry. However, a detailed study on Ispharzeh hydrocolloids seeds and basil gum has not yet been done. Therefore, the objective of this study was to evaluate the ability of using Ispharzeh hydrocolloids seed and basil gum as replacing with imported gums as well as to evaluate physicochemical, and sensory properties of ketchup sauce contain these gum were evaluated.
Materials and methods: Mixture design was employed to investigate the variation of ketchup properties with respect to operating parameters including xanthan, Ispharzeh seeds and basil gum in the range of 0 to 0.1 % using design expert software. Experiments were randomized in order to minimize the effects of unexplained variability in the observed responses due to extraneous factors. The treatments were selected regarding combination of xanthan, Ispharzeh seeds and basil gum in the range of 0 to 0.1 % using Design expert software. After extraction of gums, ketchup formulation was prepared with the treatments contain Ispharzeh hydrocolloids seeds and basil gum. Control sample contained ketchup formulation without gums. pH, apparent viscosity, syneresis, color and sensory properties of produced ketchup were evaluated.
Results and discussion: The impact of Ispharzeh seeds and basil gum addition on the pH of ketchup showed that all the treatments were in the standard pH range (3.67-3.74) according to the Iran national standard of ketchup. In addition, the results showed that addition of these gum were not significantly effect on pH. The regression coefficients were calculated according to the multiple regression coefficients and a polynomial regression model equation was fitted as quadratic equation. Regarding syneresis, all the treatments were stable with no syneresis except K2 (1% Ispharzeh) and K4 (1% basil gum). Addition of Ispharzeh and basil alone, were not significantly effect on synersis but when they used in combination and with xanthan, prevent syneresis significantly. The highest and the lowest viscosity were related to K4 (1% basil gum) and K10 (0.5 % xanthan+ 0.5% Ispharzeh), respectively. The regression coefficients were calculated according to the multiple regression coefficients and a polynomial regression model equation was fitted as quadratic equation. Hunter Lab colorimeter analyzing L*, a* and b* showed that K2 and K5 (1% xanthan) had the lowest and highest L* index. Variance analysis showed that quadratic model was fitted for L* value and coefficient correlation (0.9943) was satisfactory. In addition of effects of single gums, interaction of gums also had significant effect on lightness of ketchup. According to the results obtained from the sensory analysis, overall acceptability of K4 (1% basil gum) gained the highest scores. K2 (1% Ispharzeh) had the highest firmness so, led to unpleasant mouth feel in panelists. In addition, the presence of impurities in Ispharzeh seeds which not removed in centrifuge may darkening the produced ketchup hence got lower scores by panelists. Optimization evaluation by RSM evaluated the effects and interactions of the Ispharzeh hydrocolloids seeds and basil gum concentration to optimize ketchup properties. Optimized treatments were 0.42% Ispharzeh hydrocolloids seeds gum and 0.58% basil gum. Therefore, the values for stability tests are very close to the experimental values demonstrating that the model are applicable, which showed determination coefficient (R2) of 0.99. The formulation optimization showed that combination of 0.58% Ispharzeh and 0.42% basil gum as stabilizing agents in ketchup sauce, was a suitable replacer for imported commercial gums. Future studies on the Ispharzeh seeds and basil gum in other foods as well as the stabilization of these systems during the digestion process may help to understand the mechanism behind the functionality of these gums in food products.
Amin Rangriz; Seyed Ali Mortazavi; Morteza Khomeiri; Soheil Amiri
Abstract
IntroductionTraditional mayonnaise is probably one of the oldest and most widely used sauces in all over the world. Mayonnaise is a product with particular consistency and is classified as a type of oil in water emulsions. Vegetable oil, acetic acid, and egg yolk are main components of mayonnaise. In ...
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IntroductionTraditional mayonnaise is probably one of the oldest and most widely used sauces in all over the world. Mayonnaise is a product with particular consistency and is classified as a type of oil in water emulsions. Vegetable oil, acetic acid, and egg yolk are main components of mayonnaise. In addition, mayonnaise may contain salt, sweeteners, spices, effective flavor materials, preservatives and stabilizers. It must contain at least 78.5 % of total fat and 6 % pureegg yolk. Due tohigh levels of oil present in mayonnaise, continuous usageof this product may result in diseases such as obesity,arteriosclerosis, hypertension and cardiovascular diseases.Therefore, consumers tend to consume low-fat products.Yoghurt is a very useful fermented milk products in terms of lactic acid bacteria that have beneficial effects on human health and Because of the similarity between this productand mayonnaise in terms of rheological properties, Yoghurt have been selected as a fat mimetic in mayonnaise.Therefore, the objective of present study was to investigate the effects of partial fat substitutionby yoghurt on physicochemical, rheological and sensory properties of low fat mayonnaise.Materials and methodsMayonnaise preparationOne kilogram of each mayonnaise sample was prepared.Different recipes of mayonnaise contained yoghurt asfat mimetic (as % of oil and yoghurt) including (49.5 % & 25%), (33% & 50%), (16.5% & 75%). All formulations contained 13 % Egg yolk, 10 % Vinegar, 1 %Mustard, 1 % common salt ,4 % sugar , sodium benzoate 0.07 % , Xanthan gum 0.2%.Mayonnaise preparation procedure was as follows; firstlyegg and vinegar were mixed together and then all otherIngredients(including Yoghurt for the low fatmayonnaise recipes) except oil were added and mixed well. The oil was finally poured insidethe mixer very slowly and homogenized for 1 min. Subsamples (250 g) of mayonnaise were aseptically transferredto sterile 250 ml, Duran glass bottles withpolypropylenescrew caps and left for one-day at 5 °C.Proximate composition analysisMoisture, protein, and ash contents were determined accordingto AOAC (2005) official methods. Fat content wasmeasured by Bligh and Dyer (1959) method, and totalcarbohydrate content was calculated by difference.Rheological measurementsRheological measurements were performed after 24 hstorage using a Brookfield viscometer Model RVDV-IIwith aspindle no.6 at 5 °C and 25 °C. Shear stress data wereplotted versus shear rate for each mayonnaise sample ata range of spindle speed (10–200 rpm). Plots of Lnshear stress versus Ln shear rate (for each sample) werethen used to calculate values including flow behaviorindex (n) andconsistency coefficient (K).Texture analysisMayonnaise samples were stored in refrigerator for 24 huntil texture analysis. The measurements were carriedout using a Brookfield texture analyzer (BrookfieldLFRA texture analyzer model number 4500 texture prolite) equipped with a 38 mm diameter cylindrical probeat 25 °C.The condition of the analysis was as follows; one cyclewas applied, at a constant crosshead velocity of 1 mm/s to asample depth of 30 mm, and then returned. From the resultingforce-time curve, the values for texture attributes, i.e.firmness, adhesiveness, and consistency were obtained usingtexture pro lit software.pH measurement and stability testpH was determined using AOAC standard method at 25 °C. The samples were assessed for the stabilitytest after 24 h storage at 35 °C. Mayonnaise stability wasdetermined after centrifugation (10 min, 2,500 rpm), andwas expressed as the volume of separated phase to the totalemulsion volume.Color measurementMayonnaise samples were measured for color in the L*, a*,b* system using a Lovibond Colorimeter.Sensory analysisAfter 1 day storage Sensory characteristics including appearance,color, odor, texture, taste, and overall acceptabilitywere evaluated by 14 semi-trained panel on 5-point hedonicscale (1 = the least or the lowest; 5 = the most or thehighest).Statistical analysisAll the tests were performed in triplicate. The data collectedwere analyzed by one-way analysis of variance (ANOVA),and significant differences of means were compared usingDuncan test at 5 % significance level using SAS softwareprogram.Results and Discussion: In present study, physicochemical, texture, sensory and rheological properties were evaluated in mayonnaise formulation with dairy-based. Fat was partially substituted by yoghurt at levels of 25, 50 and 75% which were referred respectively as SM1 (25% fat substitution level), SM2 (50% fat substitution level) and SM3 (75% fat substitution level) and the full fat mayonnaise (S) with 66 % oil was used as control sample. Results indicated that low-fat mayonnaise samples had considerably lower energy content compared with control sample, but higher water content than it. In terms of texture, SM3 had lower hardness compared with control sample. The samples exhibited thixotropic and shear thinning behavior through rheological studies and all samples were classified in the group of solid viscoelastic materials because, in all samples, storage modulus was greater than loss modulus. Also, the loss tangent of low-fat mayonnaise samples were higher than the control sample which reflects the tendency of these samples behavior to pseudo-liquid behavior. Results of sensory evaluation demonstrated that SM2 and SM3samples, were more acceptable. It was concluded that yoghurt can be used as a suitable fat replacer in mayonnaise formulation.
Soheil Amiri; Morteza Khomeiri; Mehran Alami
Abstract
Introduction: Mayonnaise is typical oil in water emulsion prepared from vegetable oil, egg yolk, vinegar, sugar, salt, mustard and a variety of food additives. Among its ingredients, egg yolk is most critical in term of stability of the mayonnaise. Nevertheless, one main problem with egg yolk is its ...
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Introduction: Mayonnaise is typical oil in water emulsion prepared from vegetable oil, egg yolk, vinegar, sugar, salt, mustard and a variety of food additives. Among its ingredients, egg yolk is most critical in term of stability of the mayonnaise. Nevertheless, one main problem with egg yolk is its high cholesterol content; therefore different attempts have been carried out to develop low cholesterol sauces with similar characteristics to the real mayonnaise. Employing another emulsifier in addition to egg yolk, or completely replace this important ingredient, provides several advantages, including a decrease in cholesterol content. Therefore, several protein products such as whey and soy protein have been evaluated as emulsifying agents in oil / water emulsions. On the other hand, to achieve mayonnaise with appropriate emulsion properties and high stability, several investigations have been conducted mostly using proteins with various emulsifiers and gums such as xanthan and guar gums. According to the studies identified, whey powder and Tragacanth gum have considerable emulsification and consistency properties. Therefore, the goal of this research was to investigate of the effect of gum tragacanth and whey powder as an emulsifying agent in mayonnaise. Material and methods:Raw materials characterizationRaw materials wereused in this research in order to production of mayonnaise included vegetable oil (alia GolestanCompany), water, egg, vinegar (varda company), spices, gum tragacanth (herbal local market in gorgan city) and whey powder (Pegah dairy company).pH measurement and stability testpH was determined using AOAC standard method (AOAC 2005) at 25 °C. The samples were assessed for the stability test after 24 h storage at 35 °C. Mayonnaise stability was determined after centrifugation (10 min, 2,500 rpm), and was expressed as the volume of separated phase to the total emulsion volume.Color measurementMayonnaise samples were measured for color in the L*, a*, b* system using a Lovibond Colorimeter (Lovibond CAMSystem500).Sensory analysisAfter 1 day storage Sensory characteristics including appearance, color, odor, texture, taste, and overall acceptability were evaluated by 14 semi-trained panel on 5-point hedonic scale (1 0 the least or the lowest; 5 0 the most or the highest).Viscosity measurementViscosity measurements were performed after 24 h storage using a Brookfield viscometer Model RVDV-II(Engineering Lab Inc., Stoughton, Mass., U.S.A) with a spindle no.7 at 25°C.Texture analysisMayonnaise samples were stored in refrigerator for 24 h until texture analysis. The measurements were carried out using a Brookfield texture analyzer (Brookfield LFRA texture analyzer model number 4500 texture prolite) equipped with a 38 mm diameter cylindrical probe at 25 °C.Statistical analysisIn this study, to evaluate the effect of gum Tragacanth and whey powder on physicochemical and sensory characteristics of low cholesterol mayonnaise, statistical design was used by statistical software minitab (16) which eventually combining multiple of 10 mixed were obtained and also to draw the charts and calculation software Excel 2010 and minitab (16) were used. For this purpose, to show the relationship of each of the dependent variables in the regression model with independent variables, their mixed contour diagram was drawn by the mentioned software from the appropriate equations and also to model data, the coefficient of determination of R2 model was determined.Results and Discussions: The results of physicochemical, rheological and sensory tests of low cholesterol mayonnaise have been illustrated in table 1. In terms of stability, viscosity and textural properties, samples containing whey powder and gum tragacantwere appropriate as an egg substitute. Except M5, M8 and M10 samples, other samples were stable, completely. On the other hand, the maximum and minimum viscosity was observed in M6 and M5, respectively. The highest preference belonged to M9.Table 1 – Experimental results for viscosity, hardness, adhesiveness, cohesiveness, stability and total acceptability for each sample.sample Viscosity(cp) Hardness(g) Adhessivness(mj) Cohesiveness Stability (%) L* acceptabilityM1 8460 213 6.6 0.66 100 81.2 4.28M2 8615 215.6 6.7 0.65 100 77.6 4M3 9390 223.2 7.4 0.63 100 77.3 4.14M4 10910 268.5 9 0.63 100 77.6 3.71M5 4315 100.6 4.9 0.76 54.3 70.2 4.14M6 13998 301.5 18.2 0.63 100 78.4 4.28M7 9925 240 7.7 0.65 100 77.3 4.28M8 5580 125 5.3 0.69 58.5 74.1 4.28M9 9700 226.5 7.6 0.66 100 70.2 4.57M10 5505 111 5.2 0.71 78.7 65.1 4.28The numbers were obtained from 3 replications.Considering optimization of low cholesterol mayonnaise formulation and study of its properties, it was revealed that 2.17 g egg, 5.28 g whey powder and 2.74 g tragacanth was an appropriate mixture in order to substitute egg in mayonnaise and making of low cholesterol product.
Soheil Amiri; Mehran Alami; Amir Daraei Garmekhani
Abstract
Mayonnaise is a popular product which is consumed in large amounts. However, many consumers consider it as a unhealthy product as it contains high amounts of oil. Therefore, production of low fat mayonnaise with a quality close to that of traditional one might respond to consumer demand. In the present ...
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Mayonnaise is a popular product which is consumed in large amounts. However, many consumers consider it as a unhealthy product as it contains high amounts of oil. Therefore, production of low fat mayonnaise with a quality close to that of traditional one might respond to consumer demand. In the present study, gum tragacanth was used as a fat replacer for the preparation of low fat (LF) mayonnaise. Mayonnaise samples were analyzed in terms of their rheological, textural and sensory properties. Fat was partially substituted by gum tragacanth at levels of 20%, 30%, 40% and 50%, and the samples were referred as TRF20%, TRF30%, TRF40% and TRF50%, respectively. The full fat (FF) mayonnaise (75% oil) without gum tragacanth was used as a control. Results indicated that all LF mayonnaise samples had significantly lower energy content than control, but they had higher moisture content than their FF counterpart. In terms of textural properties, the highest value for firmness and adhesiveness was observed in TRF20%. There were no significant differences between the FF and TRF50%. In terms of rheological properties, all of mayonnaise samples exhibited thixotropic shear thinning behavior. In sensory evaluation, in terms of total acceptability, the highest score belonged to TRF20%, but there was not observed significantly difference in other samples. This study showed that gum tragacanth has high potential to use as a fat replacer in mayonnaise.
Soheil Amiri; Mehran Alami; Seyed Mahdi Jafari; Alireza Sadeghi Mahoonak
Abstract
In the present study, physicochemical, rheological and textural properties of beta-glucan (BG) extracted from four Iranian hull-less barley lines (EHDS4, EHDS18, ALELI, CAM-B) were investigated. Two different methods namely, hot water (HW) and acidic (A) were used for extraction of beta-glucan. Results ...
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In the present study, physicochemical, rheological and textural properties of beta-glucan (BG) extracted from four Iranian hull-less barley lines (EHDS4, EHDS18, ALELI, CAM-B) were investigated. Two different methods namely, hot water (HW) and acidic (A) were used for extraction of beta-glucan. Results showed that the highest amount of beta-glucan belonged to EHDS4.The purity of HW extracted beta glucan was more than that of acidic method. Results of color measurements showed that HW extracted beta glucan was lighter than that of acidic method. while beta-glucan concentrated extracted by acidic method showed higher than redness values. HW extracted beta glucan was also superior to that of acidic extracted beta-glucan in terms of foaming ability, viscosity, and water binding capacity. Results of rheological studies showed that HW extracted beta- glucan had higher flow behavior index and higher consistency coefficient in compare to acidic extracted beta-glucan. It was also found that the power law model was more suitable to predict the flow behavior of beta-glucan solution. Texture analysis of beta- glucan concentrates showed that HW extracted beta-glucan had superior hardness, gumminess, and adhesiveness than that of acidic extracted beta-glucan. From the results, it was found that the beta- glucan extracted by HW method is more suitable to be used in food formulation and functional food production.
Keywords: beta-glucan, hull-less barley, physicochemical properties, rheological properties, textural properties
Soheil Amiri; Mehran Alami; Rahil Rezaei
Abstract
In the present research work, influence of fleawort (Plantago ovate L.) seed hydrocolloid at three concentration level (0.1, 0.15 and 0.2%) was investigated on physicochemical, textural and sensory characteristics of low fat yoghurt. The treated yoghurt samples were compared with a positive (3% fat) ...
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In the present research work, influence of fleawort (Plantago ovate L.) seed hydrocolloid at three concentration level (0.1, 0.15 and 0.2%) was investigated on physicochemical, textural and sensory characteristics of low fat yoghurt. The treated yoghurt samples were compared with a positive (3% fat) and negative (0.2%) control sample after 1, 7 and 15 days of storage. Fleawort seed hydrocolloid did not change the pH and titrable acidity of samples, significantly (p
