Makan Delfanian; Mohammad Hossein Hadad Khodaparast; Seyed Mohammad Ali Razavi; Reza Esmaeilzadeh kenari
Abstract
The central composite rotatable design by response surface methodology was applied for optimization of ultrasonic extraction conditions of Bene hull (Pistacia atlantica subsp. Mutica) polyphenols. The sonication time, temperature and ethanol-water ratio were independent parameters studied for the extraction ...
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The central composite rotatable design by response surface methodology was applied for optimization of ultrasonic extraction conditions of Bene hull (Pistacia atlantica subsp. Mutica) polyphenols. The sonication time, temperature and ethanol-water ratio were independent parameters studied for the extraction optimization. Total polyphenols and antioxidant potentials of extracts in terms of ferric reducing antioxidant potential (FRAP), DPPH scavenging activity and oxidative stability index (OSI) were determined. The obtained data were well consistent with the polynomial equations by significant variation in linear, quadratic and interaction impacts of the process factors. The optimized extraction conditions were sonication time, 26.91 min, temperature, 50.42 °C and ethanol concentration, 55.84%. The total polyphenols, DPPH, FRAP an OSI of optimal extract were 304.47 mg GAE/g, 72.47%, 54.04 mmol/100g and 8.55 h, respectively. High performance liquid chromatography (HPLC) analysis of optimal extract detected presence of epicatechin, chlorogenic, sinapic, caffeic and gallic acids.
Elham Shokooh Saremi; Mohammad Bagher Habibi Najafi; Mohammad Hossein Hadad Khodaparast; Masoumeh Bahreini
Abstract
Introduction: It has been well demonstrated that vegetables provide, in addition to other basic nutrients, bioactive substances with beneficial effects on human health. In fact, the consumption of vegetables has been associated with lower incidence and lower mortality rates of cancer and cardiovascular ...
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Introduction: It has been well demonstrated that vegetables provide, in addition to other basic nutrients, bioactive substances with beneficial effects on human health. In fact, the consumption of vegetables has been associated with lower incidence and lower mortality rates of cancer and cardiovascular diseases in humans. Increasing demand for natural additives has shifted the attention from synthetic to natural antimicrobial agents. Leafy vegetables are found to be good source of antimicrobial agents. This study was aimed to examine the antimicrobial activity of leaf extracts of pimpinella affinis. Pimpinella affinis is a member of the family Apiaceae. This biennial herb grows up to 110 cm tall and is native in central and northern parts of Iran. In traditional medicine this herb is being used as carminative agent, appetizer, diuretic, antispasmodic drug, antimicrobial, sedative and lactation medication. It has also been distinguished as an antioxidant and antibacterial agent. There are several methods of obtaining extract from plants including maceration, super critical fluid extraction, subcritical water extraction, microwave and ultrasonic assisted method.
Materials and Methods: After collection from natural habitats of Pimpinella affinis in Mazandaran Province, it was then approved by the Department of Botany of Faculty of Agriculture of University of Sari. The plant was dried in a dry and dark place away from the sun and then was pulverized in the mill and sieved by a mesh of 80 (800 microns). Pimpinella affinis extract obtained by using maceration extraction (ME), ultrasonic assisted method (UAE) and supercritical fluid extraction (SFE). Ethanol: water in 50:50 ratio used as solvent for extraction. Total phenolic content of different extracts was measured by Folin-ciocalteu method. The phenolic compounds fractions were determined using Liquid chromatography–mass spectrometry system. After preparing the mother culture medium, the bacteria were cultured in MHB medium (37 ° C) for 24-18 hours. Stock solutions were prepared from each of the extracts. Serial dilutions of the extracts at concentrations of 0.01 to 10 mg / ml in 2.5% dimethyl sulfoxide were prepared and then sterilized with 0.22 μm pore size syringe filter. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration assay (MBC) were determined by micro dilution method for listeria monocytogenes (ATCC19112), staphylococcus aureus (ATCC25923), pseudomonas aeruginosa (ATCC9027) and Escherichia coli (ATCC25922). Antimicrobial growth was inhibited by measuring the absorbance and ELISA Reader was used to determine the growth rate of microorganisms, and the first house with the lowest absorption read as MIC (mg /ml) was determined. Statistical analysis of MIC, MBC and phenolic compounds of extracts results was done in a completely randomized design and using SPSS software version 20. The comparison of the means was done using Duncan’s test and one-way ANOVA method. In order to reduce the error, all experiments were performed in triplicate.
Results and Discussion: Total phenolic content of extracts ranged between 1502.25 to 1836.69 mg GA/100g E. The results showed that the ultrasonic assisted method have highest total phenolic content and the least phenolic content was observed in extract which obtained by supercritical fluid extraction. Chlorogenic Acid, Cafeic acid and Apigenin-6-C-glucoside were the predominant fractions in Pimpinella affinis which detected by Liquid chromatography–mass spectrometry system. The least and highest amount of MIC and MBC were belonged to ultrasonic assisted and supercritical fluid extracts, respectively. Staphylococcus aureus was most sensitive and Escherichia coli and Pseudomonas aeruginosa were most resistance bacteria. Pimpinella extract due to having phenolic compounds such as Gallic acid, Cafeic acid, Chlorogenic Acid, Kaempferol and Apigenin showed antimicrobial activity and can be used as natural antimicrobial agent.
Setareh Hosseinzadeh; Aram Bostan; Mohammad Hossein Hadad Khodaparast; Mohebbat Mohebbi
Abstract
Introduction : Flavors play an important role in consumer satisfaction and influence further consumption of foods. Most available aroma compounds are produced via chemical synthesis or extraction. Foodstuffs containing synthetic flavor in many cases are avoided, because the consumers suspect that these ...
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Introduction : Flavors play an important role in consumer satisfaction and influence further consumption of foods. Most available aroma compounds are produced via chemical synthesis or extraction. Foodstuffs containing synthetic flavor in many cases are avoided, because the consumers suspect that these compounds are toxic or harmful to their health. Recently, the market of flavors is focused in using aromatic materials arriving from natural sources to replace the use of synthetic flavors gradually (Badee, et al., 2012).Flavorsare indispensable ingredients of food preparations, and usually they are in liquid form that makes their handling and incorporating into food more difficult. Furthemore, many flavorcomponents exhibit considerable sensitivity to oxygen, light, and heat. In response to these difficulties, dried flavors have been developed. The objective of this work was to study the influence of different wall material concentration on the emulsion and spray dried flavor powder characteristics.Materials&methods: Spearmint oil was obtained by clevenger distillation method and modified starch was obtained from National Starch&Chemical Limited company (England).Different concentration of modified starch solutions (10, 20 & 30% w/w) were prepared by dispersing the solids in deionized water and heating at 40 ⁰C over a steam bath to facilitate solubilization. Thesolutions were allowed to cool to room temperature before storing at 4°C overnight. The spearmint oil (2.5 % w/w) was added to the solution and was homogenized vigorously (15000 rpm for 10 min.) with an Ultra Turrax homogenizer (T25, IKA, Germany) at ambient temperature. The emulsions were then further emulsified using Ultrasounds (20kHz, 1 min) (Jafari, et al., 2007).The obtained emulsion was spray dried in a BUCHI 190 Spray Dryer (Swiss) with an evaporation rate of 600 lit/1 hour, equipped with a pressurized nozzle operating at 4bar pressure. Feed ismetered into the dryer by a peristaltic pump. Powder was collected at the bottom of dryer cyclone and kept inair tight containers at -18⁰C until analyzed.The particle size of emulsion droplets and spray dried powder were determined using dynamic laser light scattering (Analysette22, Fritsch company, Germany).Encapsulation Efficiency was defined as the percentage of Menthol ad d-limonene thatwere entrapped inside the microcapsules to the total loaded to the emulsion. . Theequations was as follows:Encapsulation Efficiency=(Menthol or Limonene in Microcapsul(ppm))/(Menthol or Limonene in Emulsion(ppm))×100%The powders were attached to SEM stubs using double adhesivetape, coated with 3–5 mA gold/palladium under vacuum,and examined with a scanning electron microscope (S360 model, Oxford , England).Results&disscussion: Emulsion particle size were found to be in the range of 1.8 to 3.3 μm and wall material concentration had significant effect on it ( p
Setareh Hosseinzadeh; Mohammad Hossein Hadad Khodaparast; Aram Bostan; Mohebbat Mohebbi
Abstract
Introduction: Flavor plays a pivotal role in consumer satisfaction and further consumption of foods. Most available aroma compounds are synthetic and most of consumers tend to avoid them as they are of the idea that the chemical flavors are toxic or detrimental to their health. Recently, the market of ...
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Introduction: Flavor plays a pivotal role in consumer satisfaction and further consumption of foods. Most available aroma compounds are synthetic and most of consumers tend to avoid them as they are of the idea that the chemical flavors are toxic or detrimental to their health. Recently, the market of flavors from natural sources is shifting its focus on application rather than synthetic flavors (Badee et al, 2012). Essential oils consist of sensitive compounds against environmental effects. Microencapsulation is one of the methods which increases the stability of essential oils and flavors during storage and transportation. Different methods which may be used for microencapsulation include spray drying, spray-cooling, spray-chilling, coaservation, extrusion, fluidized bed method (KashappaGoud et al, 2003). However, spray drying method is preferred due to its high speed, high reliability, high flexibility and its being economical and the fact that it can be easily implemented in industry (KashappaGoud et al, 2003). Spray drying of essential oils requires homogenizer, spray dryer and chemical materials used for walls such as some types of emulsifiers and ingredients including maltodextrin, dried corn syrup, gum Arabic, gelatin and milk protein (Adamiec&Kalemba, 2004; Badee et al, 2012). Arabic gum (acacia gum) is a biopolymer which is derived from internal sap of acacia tree. It consists of a heteropolysaccharide complex with highly ramified structure (Phisut, 2012). It is an effective emulsifier for flavor emulsions thanks to its high water solubility, low solution viscosity, good surface activity, and ability to form a protective film around emulsion droplets (Chanamai&Mcclements, 2001). Maltodextrins are products of starch hydrolysis, consisting of D-glucose units linked mainly by α(1→4) glycosidic bonds. They are described by their dextrose equivalence (DE) which is inversely related to their average molecular weight. The greater the DE is, the shorter the glucose chains are and the more water they absorb (Phisut, 2012). Materials and method: Spearmint oil was produced by clevenger distillation from spearmint leaves (Mohal Khan et al, 2012). Malthodextrin with DE=18-20 from Xiwang Starch Co. Ltd., China, has a sweet taste and it is used in combination with emulsifiers, creates the walls and covers and causes thermal resistance and resistance to browning. Solubility in water=min 98%, moisture=4.5-6%, pH=4.5-6.5 and ash=max 0.1%. Arabic gum was prepared from Slandwide Corporation Co., Philippines, which is used as an emulsifier, stabilizer and the cover (moisture = max 10%, ash=max4% and pH =4-5).In making an emulsion, deionized double distilled water was used.A Solution of maltodextrin/arabic gum (1:1) in ratios of 10%, 20% and 30% in deionized water were prepared at 45°C and 1200 rpm for 1h (by Stirrer IKA). The solution was kept in cool room temperature at 4°C overnight (Badee et al, 2012; Baranauskiene et al, 2007). Then, 2.5% spearmint oil was added to an aqueous and homogenized (15000 rpm for 10 min) solution with an Ultra Turrax (model T25 digital, IKA Co, Germany) (Badee et al, 2012; Baranauskiene et al, 2007; Baranauskiene&Venskutonis, 2009; Frascareli et al, 2012). Then sonificasion (model ,HD3200, BANDELINE Co, Germany) for 1 minute by amplitude control 100%, frequency 20 kHz at 45 °C. The emulsion was spray dried in a BUCHI B-190 spray dryer (Badee et al, 2012; Baranauskiene et al, 2007; Baranauskiene&Venskutonis, 2009) where the inlet temperature was 180 °C, outlet temperature 60°C, pump speed 10 ml/min, air flow 600 l/h and pressure 4 bar. The powder was stored at -18°C until tested.Results and Discussion: The results of this research showed that during microencapsulation of spearmint oil at the fixed rate of 2.5%, wall concentration were effective in the stability of emulsions and in keeping menthol and d-limonene in microcapsule during drying and storage. By increasing wall material from 10% to 30% the most stability in emulsion was obtained and more half life and less release in microcapsules was achieved. Also, temperature plays an important role in protecting the volatile components, so that the microcapsules stored at 4°C had about half life which was 80 days more than the the samples stored at 25°C.
Saeed Mirarab Razi; Mohebbat Mohebbi; Mohammad Hossein Hadad Khodaparast; Arash Koocheki
Abstract
Introduction: Proteins are widely used in food industry because it has functional properties such as formation and stabilization of foam systems. These molecules had surface-active properties. They rapidly adsorb at interface during the foaming processes and form a film around gas bubbles. The bulk properties ...
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Introduction: Proteins are widely used in food industry because it has functional properties such as formation and stabilization of foam systems. These molecules had surface-active properties. They rapidly adsorb at interface during the foaming processes and form a film around gas bubbles. The bulk properties has important role in the stabilization foam system. It has been shown that protein adsorption is influenced by molecular properties, such as size, shape, surface hydrophobicity, conformation, and charge and conditions in the bulk solution, such as bulk concentration, pH and ionic strength. The foaming properties depend on many intrinsic factors (size, structure of protein, hydrophobicity, surface potential, charge, etc.); and environmental and processing factors (protein concentration, pH, temperature, addition of other ingredients, etc.) Foams are colloidal systems in which gas phase dispersed in an aqueous continuous phase. Foaming operation is usually devoted to produce lighter products, modify the appearance and the texture of food products, therefore, it be used to production new products adapted to consumer choice and needs, using air as a zero-cost component. Microstructure has fundamental role in foam properties. At foam based products, bubble size is of most importance at the foam properties, because it influences on texture, the mouth-feel and the stability of the aerated product. Many food products have aerated structure. In these foods, the gas phases, forms small bubbles that modify microstructure and mouth feel properties of product. Aerated desserts have shown a great market potential, which is dependent on consumer behavior, interested in lighter and healthier products. Food products based on foam structure such as chocolate mousse have good marketing; therefore deep knowledge about their properties is important. Mousse is an aerated dessert with stabilized foamy structure which little attention has been paid to industrial production. Although, the most popular mousse flavor is chocolate, orange, lemon and strawberry have good marketability.Materials and method: This study follows two important objectives; first, the effect of different amount of gelatin concentration and sodium caseinate on rheological, physical and sensory properties of chocolate mousse is investigated. Then, the relationship this parameters was discussed on the basis of laboratory results using PCA method. Chocolate mousse was include of, Gelatin(Bangladesh, type B, bloom 160-180), Cacao powder(Cargill Co., Netherlands), Whipped cream(Mahrang sahar shargh CO., Iran 27% fat), Sugar(Fariman, Iran) and Sodium caseinate (Milad, Iran). Chocolate mousse samples were prepared with different amount of gelatin (1, 2 and 3 gr) and sodium caseinate (1, 2 and 3 gr) concentrations. Gelatin was first dissolved in hot water. Next, cacao powder and sugar were stirred in hot water and added to whipped cream agitated by Gosonic home mixer with speed 5400 RPM for 3 minutes. Then, Sodium caseinate was mixed in distilled water for 2 minutes and added to mixture prepared. Finally, mousse was placed in refrigerator after stirring with gelatin solution. The samples were stored in a refrigerator for 24 hours.Results and Discussion: In this work, physical, sensorial and rheological properties of chocolate mousse were investigated. Rheological measurements were carried out using a rotational viscometer (Bohlin Model Visco 88, Bohlin Instruments, UK) equipped with a heating circulator (Julabo, Model F12-MCand, Julabo Labortechnik, Germany) and C30 spindle. All the experiments were performed at 25°C±0.2. A pre shearing of 10-15 s at 14.1 s was applied to all samples. Sample flow was measured by registering the shear stress/ shear rate data at an increasing trend from 14.1 to 300 s. To describe the time independent flow behavior, the experimental data (shear stress-shear rate) were fitted by Herschel- Bulkley, Bingham, power law, and Casson models. Sensorial properties were tested at the same optical condition and environmental temperature. Chocolate mousses were evaluated using hedonic analysis procedures by a sensory panel of ten assessors, who had been selected and trained. Sensorial properties were evaluated based on 1 to 9 scores. The gas hold-up was calculated by comparing the density of the aerated chocolate with the gas-free density of solid chocolate. PCA method was used for determination of the relation of sensory attributes and main component.Conclusion: Results showed that chocolate mousse incorporating 2 gr gelatin and 3 gr sodium caseinate had the best sensory properties. According to the R2 (R2>0/99) and RMSE values, it is obvious that the Power-law models can properly describe non-newtonian flow behavior of samples. Behavior index (n) and consistency coefficient (k) were obtained from fitting power-law model. Consistency coefficient was high in the sample containing 3 gr gelatin and 3 gr sodium caseinate. Density values decreased with increase in protein content and decrease in gelatin content. Based on PCA results, total acceptance of samples was severely related to the smoothness, jelly and melting rate attributes.
Amir Pourfarzad; Mohammad Bagher Habibi Najafi; Mohammad Hossein Hadad Khodaparast; Mohammad Hassanzadeh Khayyat
Abstract
Introduction: Fructans are an important product of the industry of prebiotics. In addition to their interesting nutritional and health benefit properties, fructans are also used in food formulations for their techno-functional properties such as fat substitute, bulk agent, water retention. Serish (Eremurus ...
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Introduction: Fructans are an important product of the industry of prebiotics. In addition to their interesting nutritional and health benefit properties, fructans are also used in food formulations for their techno-functional properties such as fat substitute, bulk agent, water retention. Serish (Eremurus spectabilis) belongs to the family of Liliaceae and geographically distributed in the region of South Asia and Central Asia. Their roots accumulate high levels of fructans during their growth and are traditionally used to cure jaundice, liver disorders, stomach irritation, pimples and bone fractures and even as a glue for industrial application. Recently fructan extraction from numerous plants and fungus has drawn the attention of researchers. Also, several methods for fructan extraction have been developed such as hot-water extraction, precipitation by alcohol and ultrasound-assisted extraction. To the best of our knowledge, there are no reports on the fructan extraction from Serish. The present study is considered the first attempt aiming to determine the optimal conditions for water extraction of Serish fructans. Materials and methods: The Serish root powders were obtained from the local medical plant market, Mashhad, Iran. Moisture, ash, fat, protein, Carbohydrate and total dietary fiber were determined according to standard AOAC methods. All variables were examined in triplicate. Conventional extraction was carried out in a water bath. Total carbohydrate was assayed colorimetrically using the phenol–sulphuric acid method. The concentrations of soluble reducing sugars were measured using a 3,5-dinitrosalicylic acid (DNS) method. The fructan content was measured by the difference between total carbohydrate and reducing sugars. The percentage of fructan yield (%) was evaluated based on equation of Lingyun, Jianhua, Xiaodong & Yalin (2007). The purity was evaluated according to the method of Paseephol, Small & Sherkat (2007). As an index of degree of polymerization, the average chain length, was calculated according to Lingyun, Jianhua, Xiaodong & Yalin (2007). A Box-Behnken design was constructed using the software Design Expert Version 6.0.10 and was used for estimating the effect of independent variables on the extraction parameters. Three extraction variables considered for this research were x1 (extraction time), x2 (extraction temperature) and x3 (water: solid) for conventional extraction method. Lack of fit, coefficients of determination (R2), adj-R2, coefficient of variation (CV) and significant probabilities were calculated to check the model adequacy. Optimization was based on generation of the best results for fructan extraction. In order to determine the validity of the model, the experimental and predicted values were compared by paired t-test. Results & discussion: It has a marked amount of protein and fats. The ash value is relatively high, suggesting an important mineral content. The composition of total fiber suggests its possible use as a source of dietary fiber for enrichment of foods. In addition, results show that Serish root powder is a polysaccharide-rich material. The results indicated that extraction temperature has the most effect on the extraction yield. Increase of time, temperature and water to solid ratio led to significantly increase in extraction yield. Considering the significant quadratic term of extraction time, it becomes clear that yield rises as extraction time increase from 0 to 22.5 min but it decreases at higher times. The yield increase between 0 to 22.5 min might be due to the time requirement for contact of fructan to the release medium where the liquid penetrated into the Serish powder, dissolved the fructan and subsequently diffused out from the root. On the other hand, the yield decrease after 22.5 min may be ascribed to degradation of fructan to free sugar and enhancement of impurities extraction at higher times. When extraction time goes by certain threshold, the yield started to decrease. The yield showed a large tendency to increase when the extraction temperature was increased. This is maybe due to the enhancement of the mass transfer resulting from the increased solubility of fructan and the decreased viscosity of the solvent. Yield was increased by portion of water to solid. This might be attributed to the availability of liquid that increases the driving force of fructan out of the root. Based on the sum of squares, temperature had the most effect on degree of polymerization. The results indicated that increase of time, temperature and W/S ratio resulted in increase of the degree of polymerization which might be due to the enhancement of overall carbohydrates extraction. On the other hand, the degree of polymerization of extracted fructan was lower than 10. This is probably because the disruption of fructan branch to reducing sugars with increasing temperature that leads to chain length decrease. Thus, the produced oligosaccharides could be used as sweetener. W/S ratio had the most effect on purity. The results showed that increase of time, temperature and W/S ratio resulted in increase of the purity which might be due to the enhancement of overall carbohydrates extraction. With the increase in extraction time, the purity of extract increased gradually, but decreased after the purity reached a maximum at 22.5 min. This decrease may be ascribed to degradation of fructan to free sugar and enhancement of impurities extraction at higher times. Multiple response optimizations were performed to measure the optimum levels of independent variables to achieve the desired response goals. Extraction yield and purity were desired maximal. Conclusion: The final results for this optimization was found to be extraction time of 28.38 min, extraction temperature of 88ºC and water to solid ratio of 50:1 v⁄w. Response surface methodology was an efficient statistical tool to model the influence of extraction conditions of fructan from Serish root powder on the extraction yield. These results also suggested that by modifying the proportion of these components, a large range of variations may be obtained. There was a good agreement between the experimental data and their predicted counterparts, showing the effectiveness of the proposed conditions and reliability of Box–Behnken analysis on fructan precipitation.
Habib Jahandideh; Masoud Taghizadeh; Mohammad Hossein Hadad Khodaparast; Arash Koocheki
Abstract
Introduction: Nowadays, one of the most important nutritional problems in different societies is the protein mal-nutrition. Since bread is the main food material being consumed in all over the world, bread enrichment using the grains rich in protein such as sesame seeds would be an appropriate alternative. ...
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Introduction: Nowadays, one of the most important nutritional problems in different societies is the protein mal-nutrition. Since bread is the main food material being consumed in all over the world, bread enrichment using the grains rich in protein such as sesame seeds would be an appropriate alternative. However, addition of sesame products such as Tahini meal would cause some technical difficulties such as dough stability, water absorption, dough extension time, etc. in bread manufacturing processes.In this study the effect of addition of xanthan gum to on physical and textural properties of Baguette bread containing tahini meal was investigated.Materials and methods: Wheat flour and tahini meal were supplied from Damghan and Ardakan cities, respectively. They were then refrigerated prior to baking process and different chemical tests were carried out according to standard methods. Protein was measured based on Kejeldahl method. Moisture content as well as ash content were determined using oven method.Raw fat was calculated according to AACC-No. 30-10 and raw fiber was measured using appropriate instrument (Scientific velp-FIWE6 F30530201). Starch determination was carried out using Small universal polarimeter (SUP-Germany). Xanthan gum was purchased from Provisco Ltd. (Switzerland) in food grade quality. Bread yeast (Saccharomyces cerevisiae) was also supplied in dried form. All other chemical enhancers were purchased from Merck Ltd. (Germany). Baguette dough was produced from mixture of wheat and Tahini meal flour based on protein content and the amount of protein in final dough was increased from 10.28% in flour free of tahini meal to 12, 14 and 16% in different treatments. The rest time for all flour samples was fixed at 15 min and the baking process was carried out for 15 min at 300°C. Baked breads were exposed to room temperature for two hours and then were packed using poly-ethylene (PE) film for further tests. Specific volume of bread samples was measured using rapeseed displacement method (AACC, No. 54-30, 2000). Samples porosity was determined using image processing techniques. Samples were cut to 2cm×2cmcubes and an appropriate scanner (Canoscan 8800F, Japan) with 300 pixel resolution was used to acquire the images for further process using Image J(1.6r, 2010). Apparent color for the baguette samples (in terms of CIE ‘L*’- lightness,“a*” - redness and greenness, and “b*”- yellowness and blueness) were also measured using image processing techniques (Image J, 1.6r, 2010).Texture profile analysis (TPA) test was carried out using a texture analyzer (QTS Texture Analyzer, CNS Farnell, Hertfordshire, UK) to study the effect of xanthan gum and tahini meal on parameters such as hardness, gumminess and cohesiveness in all baguette samples.Results and discussion: ANOVA test showed the significant effect of xanthan gum and tahini meal on the porosity of samples. The porosity of samples containing less than 0.5% xanthan gum at all tahini meal levels, was significantly less than control sample.Similar results were obtained in the case of specific volume meaning that the employed treatments have significant effect on bread’s specific volume. Increasing tahini meal from 9.45% to 14.53% caused significant decrease in specific volume. This could be due to the weakness of dough gluten matrix. These results are in agreement with other works reported by other researchers (Paraskevopoulouet al., 2010; Mohammad Idrisset al., 2012; and Guardaet al., 2004). The results obtained for apparent color of bread core also showed the effect of xanthan and tahini meal. The only exception was found in case of a* value when studying the effect of xanthan gum, meaning that xanthan gum has no significant effect of this parameter. In the case of apparent color in bread crust, the studied treatments (xanthan gum and tahini meal) showed significant effect on all color parameters. Different textural properties of baguette samples including hardness, gumminess and cohesiveness were also measured. Conclusion: The results indicated obvious effect of xanthan gum and tahini meal levels on these mentioned parameters. Increasing tahini meal and xanthan gum levels would increase hardness as well as gumminess. However, addition of xanthan gum and tahini meal cause significant decrease in cohesiveness. This could be due to dilution effect of these substances which decrease the concentration of protein matrix existed in flour’s gluten.
Mehdi Jalali; Mohammad Hossein Hadad Khodaparast; Eisa Jahed
Abstract
In this study , response surface methodology and face central composite design in order to investigate decolorization and clarification extraction of Kaluteh date was used for the production of liquid sugar. The optimum amount of bentonite ( 1-3 g/l ) and gelatin ( 0/02-0/08 g/l ) was determined that ...
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In this study , response surface methodology and face central composite design in order to investigate decolorization and clarification extraction of Kaluteh date was used for the production of liquid sugar. The optimum amount of bentonite ( 1-3 g/l ) and gelatin ( 0/02-0/08 g/l ) was determined that the desired amount of bentonite and gelatin , 3 and 0/05 ( g/l ) , respectively. To determined the optimum conditions for maximum activity of these two compounds for clarification with regard to fixed amount of bentonite and gelatin , three factors determine the temperature ( 30-70 °C) , pH ( 4-6 ) and time ( 40-120 min ) was implemented. Parameters consists of the colors , ash and absorbance. Bentonite and gelatin at low temperature and pH with over time , more active and reduce the mount of impurities. The least amount of this responses for the color at 420( nm) , ash and absorbance at 660 (nm),4302 Icumsa ,0/421 % and 0/059 ,respectively. By comparing amounts in the optimum point the clear syrup by bentonite and gelatin ,the initial syrup ,it was found that this technique able to reduce the mount syrup color ,ash and absorbance ,68/25 % , 8/7 % and 89/46 % ,respectively.
Naeimeh Kazemi Taskooh; Mohammad Javad Varidi; Mohammad Hossein Hadad Khodaparast; Farideh Tabatabaei Yazdi
Abstract
In this study,The effect of Ozonated water(0.2, 0.5, and 1 ppm) with different exposure times (5,10, and 15 min) for control of Staphylococcus aureus , Escherichia coli and total counts in poultry Carcass, on Chiller water in slaughter house were investigated. For this purpose, Control samples passed ...
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In this study,The effect of Ozonated water(0.2, 0.5, and 1 ppm) with different exposure times (5,10, and 15 min) for control of Staphylococcus aureus , Escherichia coli and total counts in poultry Carcass, on Chiller water in slaughter house were investigated. For this purpose, Control samples passed chiller water(without Ozone) for (5,10, and 15 min) .Other examples also treated (5, 10 , and 15 min) with ozonated water(0.2, 0.5, and 1 ppm) in the laboratory, under the same temperature of chiller water(0 - 4 C) and immediately analyzed for microbiological tests. The results indicated that the use of ozonated water redused1.7 Log of Staphylococcusaureus , 2.3 Log of Escherichia coli and 1.16 Log of total counts. Results showed that Escherichia Coli (As a Gram- Negative Food Infection Bacteria) was more sensitive to Ozone treatment than Staphylococcus aureus(As a Gram-Positive Food Infection and Toxicogenic Bacteria),(2.3 Log reduction in Escherichia coli and 1.7 Logreduction in Staphylococcus aureus), At all levels observed significant differences (P
Amir Pourfarzad; Mohammad Hossein Hadad Khodaparast; Mahdi Karimi; Seyed Ali Mortazavi
Abstract
The effect of adding sodium stearoyl-2-lactylate (SSL) and propylene glycol (PG) (0 - 0.5 g/100g) to emulsifier gel formulation on the crumb and crust characteristics of Barbari bread fortified with soy flour in order to optimize these characteristics were evaluated. The obtained results showed that ...
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The effect of adding sodium stearoyl-2-lactylate (SSL) and propylene glycol (PG) (0 - 0.5 g/100g) to emulsifier gel formulation on the crumb and crust characteristics of Barbari bread fortified with soy flour in order to optimize these characteristics were evaluated. The obtained results showed that addition of SSL caused an increase in the crumb and crust L* and cell density. The a*, b*, average cell size and porosity of bread crumb decreased by increasing SSL. PG had increasing effect on b* of crumb and decreasing effect on L* of crust. However, no significant difference (p ≥ 0.05) was observed in a* and b* of crust. The results for optimization using central composite design suggested that a mixture containing 0.5 g/100g of SSL and 0.5 g/100g of PG could be a proper improver gel to achieve the best characteristics.
Parviz Bashiri; Mohammad Hossein Hadad Khodaparast; Nasser Sedaghat; Farideh Tabatabaei Yazdi; Mehdi Nasiri mahalati
Abstract
In this research effectiveness of immersing three types of contaminated pistachios fresh with hull (exocarp or epicarp), dried in shell and dried with hull from Ohady cultivar in ozonated water 0 ppm (control), 4 and 8 ppm ozone concentrations in aqueous solution for range of exposure times 0(control), ...
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In this research effectiveness of immersing three types of contaminated pistachios fresh with hull (exocarp or epicarp), dried in shell and dried with hull from Ohady cultivar in ozonated water 0 ppm (control), 4 and 8 ppm ozone concentrations in aqueous solution for range of exposure times 0(control), 2, 4, 6, 8, 10 and12 hours, to decrease of aflatoxin (B1, B2, G1, G2 and total) were investigated. Water temperature and pH were 10°C and 5.5± 0.3 respectively. For all samples, interaction between, ozone concentration and exposure times or pistachio type, were investigated. Aflatoxin (AF) B1 content was more and was reduced easily. Results showed that differences between the control samples (zero hour and/or 0ppm ozone) and treated pistachios for total aflatoxins and aflatoxin B1 were significant(P < 0.05). For control samples, the means of aflatoxin reduction for B1, B2, G1, G2 and total were, 5.6, 9.7, 14, 6, 15 and 6.4 percentage, respectively and for ozonated pistachios were 32.7, 8.55, 30.6, 34 and 35 percentage, by 4ppm ozone concentration. The results for 8ppm ozone concentration were, 47.9, 12.5, 45.8, 43.9 and 44.4percentage, respectively. The results indicated that the effect of ozonated water on reduction of aflatoxin content from the samples significantly depends on the level of ozone concentration and exposure times. The results also demonstrated that ozone susceptibility of aflatoxins to destruction were B1 & G1 >G2 & B2 respectively.
Mohebbat Mohebbi; Mohammad Hossein Hadad Khodaparast; Mehdi Varidi; Bijan Malaekeh Nikooei
Abstract
In this study, the oil yield, fatty acid (FA) composition and the physicochemical and quality characteristics of Salvia macrosiphon crude seed oil were determined. The main fatty acids ranked in the following order of abundance: α- Linolenic Acid> Linoleic Acid> Oleic Acid. The n3 /n6 FA ...
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In this study, the oil yield, fatty acid (FA) composition and the physicochemical and quality characteristics of Salvia macrosiphon crude seed oil were determined. The main fatty acids ranked in the following order of abundance: α- Linolenic Acid> Linoleic Acid> Oleic Acid. The n3 /n6 FA ratio and polyunsaturated FA/ Saturated FA ratio were 1.6 and 7.23, respectively. The FA composition revealed that the oil had great potential to use as nutritional dietary component and also was very susceptible to oxidation. The physicochemical properties such as Iodine ( 168.7 gI2/100g oil) , Acidic ( 0.5) and Peroxide ( 1.9) Value, color ( L: 59.22, a: -5.09, b: 22.94) and refractive index (1.4723) were also determined. Total phenol, tocopherol and sterol content were 165.22 mg GA/kg oil, 629.59 and 2540.6 ppm. In addition Oxidative Stability Index was 3.94 h.
Reza Farhoosh; Hashem Pourazerang; Mohammad Hossein Hadad Khodaparast
Abstract
Measuring the rate of changes in total polar compounds (TPC) content and polar fractions, the oxidative stability of canola oil during frying process as affected by bene kernel oil (BKO, 0.05 and 0.1%) and tert-butylhydroquinone (TBHQ, 100ppm) was investigated. It was observed that the TPC content increased ...
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Measuring the rate of changes in total polar compounds (TPC) content and polar fractions, the oxidative stability of canola oil during frying process as affected by bene kernel oil (BKO, 0.05 and 0.1%) and tert-butylhydroquinone (TBHQ, 100ppm) was investigated. It was observed that the TPC content increased linearly with frying time (R2 > 0.98). The canola oil containing the BKO (especially 0.1%) was significantly capable of increasing oxidative stability. The TPC analysis by high-performance size-exclusion chromatography allowed the separation and quantification of triglyceride polymers (TGP), triglyceride dimers (TGD), oxidised triglyceride monomers (oxTGM), diglycerides (DG), and free fatty acids (FFA) during frying. The ability of the BKO to resist the TGP and oxTGM formations was near to that of the TBHQ, whereas the ability of the BKO to resist the DG and FFA formations was better than that of the TBHQ.
Javad Tavakoli; Mohammad Hossein Hadad Khodaparast; Reza Esmaeilzadeh kenari; Mahmoud Aminlari; Ali Sharif
Abstract
In this study, antioxidant activity of kolkhung skin oil, baneh skin oil and seasame oil were compared. The ratio between polyunsaturated to saturated fatty acids (PUFA/SFA) of kolkhung skin oil, bane skin oil and seasame seed oil were 0.52, 0.26 and 3.06, respectively. Total phenolic contents of kolkhung ...
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In this study, antioxidant activity of kolkhung skin oil, baneh skin oil and seasame oil were compared. The ratio between polyunsaturated to saturated fatty acids (PUFA/SFA) of kolkhung skin oil, bane skin oil and seasame seed oil were 0.52, 0.26 and 3.06, respectively. Total phenolic contents of kolkhung skin oil, bane skin oil and seasame seed oil were 99.67, 645.73 and 81.72 mg/kg, respectively. Total tocopherol content of kolkhung skin oil (2154.3mg/kg) was significantly higher than those of the other investigated oils, followed by seasame seed oil and bane skin oil ( 993.69 and 648.91 mg/kg, respectively). Antioxidant activity of the three mentioned oils were determined by DPPH, FRAP and rancimat tests. Antioxidant activity of kolkhung skin oil was significantly higher than those of the other investigated oils, followed seasame seed oil and bane skin oil, respectively. Also it was found a correlation between amount of antioxidant compounds of oils and their antioxidant activity.
Reza Nassiri Rad; Mohammad Hossein Hadad Khodaparast; Amir Hossein Elhami Rad; Shiva Roufigari Haghighat
Abstract
Green Tea is prepared from the leaves of Camellia sinensis. Catechins of Green tea are well known as natural antioxidants and have effective beneficial on the body. One of the most important processes in the extraction of catechins and producing green tea beverage is brewing process. The object of this ...
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Green Tea is prepared from the leaves of Camellia sinensis. Catechins of Green tea are well known as natural antioxidants and have effective beneficial on the body. One of the most important processes in the extraction of catechins and producing green tea beverage is brewing process. The object of this study is to investigating the effect of brewing temperatures (60٫70 and 80˚c) and duration (5٫10 and 15 min) also the season effect of plucking on green tea that was produced in the Tea Research foundation of lahijan. results of total phenolic content on brewed green tea, is showed that plucking in summer and spring seasons samples have much total phenolic content are rather than plucking in autumn season samples also percent extraction of brewing green tea at 15 minuets has most highest total phenolic content than other seasons and brewing times .brewing temperature are not significant effected on the total phenolic content.
Maryam Azarifar; Mohammad Hossein Hadad Khodaparast; Amir Hossein Elhami Rad; Mohammad Armin
Abstract
In this research, tested factors were margarine types (contractive effects between types of oils in base of margarine such as palm super olein – partially hydrogenated canola oil – 50:50 mixture of palm super olein and partially hydrogenated canola oil and liquid canola) and different moisture ...
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In this research, tested factors were margarine types (contractive effects between types of oils in base of margarine such as palm super olein – partially hydrogenated canola oil – 50:50 mixture of palm super olein and partially hydrogenated canola oil and liquid canola) and different moisture (16-8-4%) as the first factor and heating time is the second factor. Every margarines spend 3 times heating and after every heating time, sample was separated to measure of acidite, color , polar compound . Results indicated that margarines based on palm super olein show better heat stability and liquid canola with high moisture have significant different .in acidite and polar compound percent with another margarines during heating steps. Also time of heating have significant effect in changeable factors.
Fereshteh Dehghan Nassiri; Mohebbat Mohebbi; Farideh Tabatabaei Yazdi; Mohammad Hossein Hadad Khodaparast
Abstract
The objective of this work was to determine the effect of pre-frying elimination through the addition of methylcellulose and the influence of wheat flour partial replacement with corn flour (5 and 10%) on some quality factors of deep fat fried shrimp nuggets and compare the results with traditional process ...
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The objective of this work was to determine the effect of pre-frying elimination through the addition of methylcellulose and the influence of wheat flour partial replacement with corn flour (5 and 10%) on some quality factors of deep fat fried shrimp nuggets and compare the results with traditional process including pre-frying step. All batters showed shear-thinning behavior (n ≤ 0.624) and provided a good fit with power law model (R2 ≥ 0.979). Methylcellulose produced a significant increase in the consistency index of the batters. The highest pick-up value (57.68%) and the lowest oil content were found in 2% MC added batters that contained 5% corn flour, which was consistent with its high apparent viscosity. Results showed that the pre-frying elimination is an effective way in reducing oil content (%46) in deep fat fried shrimp nuggets.
Reza Farhoosh; Mohammad Hossein Hadad Khodaparast
Abstract
In the present study, the oxidative stability of nine Iranian commercial olive oils, including four virgin samples and five deodorized ones, was compared to that of two foreign virgin olive oils. In total, the foreign samples had the MUFA/PUFA ratios (av. 9.27) higher than those of domestic ones (av. ...
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In the present study, the oxidative stability of nine Iranian commercial olive oils, including four virgin samples and five deodorized ones, was compared to that of two foreign virgin olive oils. In total, the foreign samples had the MUFA/PUFA ratios (av. 9.27) higher than those of domestic ones (av. 5.70). The peroxide and acid values of the olive oils studied ranged from 8.5 to 14.5 meq/kg and from 0.1 to 4.27 mg/g, respectively. Tocopherols content of the foreign olive oils (av. 436.7 ppm) was averagely higher than that of the domestic olive oils and even about two times that of domestic virgin ones (223.4 ppm). On average, the foreign virgin olive oils contained phenolic compounds (154.0 ppm) higher than that of the domestic ones (112.3 ppm) and especially deodorized olive oils (46.0 ppm). The oxidative stability of oil samples was suitably interpreted in terms of chemical composition data, so that the foreign virgin olive oils had more appropriate chemical composition in total, and therefore, indicated oxidative stabilities higher than those of the domestic virgin and deodorized olive oils.
Mehdi Jalali; Esmaeil Atayesalehi; Mohammad Hossein Hadad Khodaparast
Abstract
Of a large amount of date palms cultivated and harvested in Iran, only about 11 – 12 annual percent is used in food processing and packaging industries. Due to the poorq uality of produced dates, it is regarded as waste and is mainly used as feed stocks. Thus, through producing syrup and liquid sugar ...
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Of a large amount of date palms cultivated and harvested in Iran, only about 11 – 12 annual percent is used in food processing and packaging industries. Due to the poorq uality of produced dates, it is regarded as waste and is mainly used as feed stocks. Thus, through producing syrup and liquid sugar from date palm of low quality could be regarded as a new opportunity to convert waste dates to a higher value product in order to reduce imports of similar products and also to export it in large quantities. In the present study, the face-center central composite design of response surface methodology was used to investigate the influence of temperature (60-80 °C), pH (4-7), time (1-5 h) and water-to-date pulp ratio (1:3-1:5) on yield and absorbance of Juice extraction from grade II date of the Kaluteh variety and its optimization. The results revealed that all the investigated independent variables have significant influence on the process, but the effect of time was not significant on the absorbance. Also, the main influencing parameter on the extraction process of palm was observed to be the water-to-date pulp ratio. The results showed that the extraction yield increased at elevated temperatures, higher mixing ratios, longer times and lower pH, whereas increasing temperature and decreasing pH had a negative impact on clarity of syrup. The optimum conditions obtained for the extraction process were temperature of 77.45 °C, time of 5 h, mixing ratio of 1:4 and pH= 4. At the optimum conditions, the yield and absorbance were found to be 62.5 % and 0.28, respectively.
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) ...
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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.
Mohammad Hossein Hadad Khodaparast; Vajiheh Nikzadeh; Behrouz Piraieshfar
Abstract
To extract protein concentrate from tomato processing wastes, the chemical composition of different parts of tomato processing wastes including tomato processing waste meal, tomato seed meal, and tomato oil extracted seed meal were determined. Protein concentrates were prepared by alkali extraction and ...
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To extract protein concentrate from tomato processing wastes, the chemical composition of different parts of tomato processing wastes including tomato processing waste meal, tomato seed meal, and tomato oil extracted seed meal were determined. Protein concentrates were prepared by alkali extraction and acid precipitation. To propose the optimal condition for obtaining the maximum protein yield, we performed alkali extraction by using NaOH in 20-70ċ and 8-12 degrees of pH. Next, acid precipitation was performed with HCl in 3.3-5.5 degrees of pH. After determining the protein concentration and dissolved protein mass in extract, the optimal condition was obtained at the room temperature (25-27 ċ) and pH=12. The maximum protein yield of tomato processing waste, tomato seed, and tomato oil extracted seed was achieved in the pH of 3.9, 4.1, and 4.1, respectively. The effect of heat treatment during acid precipitation on protein yield and two functional properties including water absorption and oil absorption capacities of protein concentrates were studied at the temperature over the range of 25-100ċ. Results showed that the highest protein precipitate is obtained at higher temperatures. Moreover, the most protein percentage of both tomato processing waste and tomato seed is given in the room temperature while that of tomato oil extracted seed is achieved at the temperature over the range of 70-85ċ. In addition, by increasing the temperature in acid precipitation stage, the water and oil absorption of protein concentrates is increased.
Keywords: Tomato processing wastes, Alkali extraction, Acid precipitation, Maximum protein yield, Functional properties
Maryam Azarifar; Mohammad Hossein Hadad Khodaparast; Amir Hossein Elhami Rad
Abstract
In this research, production possibility and shelf life of frying margarine had analyzed. In order, the test was done in factorial form and totally random method. Tested factors were different kinds of margarine (counteractive effect between type of oil in oil phase (canola) and different moisture (16-8-4%) ...
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In this research, production possibility and shelf life of frying margarine had analyzed. In order, the test was done in factorial form and totally random method. Tested factors were different kinds of margarine (counteractive effect between type of oil in oil phase (canola) and different moisture (16-8-4%) as the first factor and time of keeping margarine as the second factor. In this margarine formula, had not used milk because this product must be stable during heating. the results of analyses chemical properties(peroxide)and microbial properties(Mold and yeasts – Coliform – E.Coli and total count)shows: any margarines, after 14 weeks in room temperature (23°C) and refrigerator temperature (5°C) did not achieved to the unusable situation.
Keywords: Liquid margarine, Canola Oil, Peroxide, Shelf life
Effat Ghasemi; Mohamad Taghi Hamed Mosavian; Mohammad Hossein Hadad Khodaparast
Abstract
In this work, the effects of acetic and lactic acids addition to rice during cooking, on the texture and morphological properties, and too, the gelatinization temperature (GT) of the cooked Domsiyah rice was investigated. All experiments were carried out in triplicate and data analyzed in randomized ...
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In this work, the effects of acetic and lactic acids addition to rice during cooking, on the texture and morphological properties, and too, the gelatinization temperature (GT) of the cooked Domsiyah rice was investigated. All experiments were carried out in triplicate and data analyzed in randomized completely by SPSS15 software. The results showed that acid addition to rice during cooking cause a decrease in firmness and GT, but had no significant effect on adhesiveness of samples. Also, the results of the scanning electron microscopy on the outer surface of cooked rice kernel revealed that the acid's addition to rice during cooking cause a reduce in pore size and porosity. According to amylography and SEM results, it seems that acid's addition to rice during cooking, cause the better gelatinization and closer pores on the outer surface of cooked rice. The results of this research can be used in improving in quality attributes of cooked rice and other products that contain rice flour and rice starch, according to the aim and application of the desirable product.
Keywords: rice, cooking, acetic acid, lactic acid, gelatinization, texture, scanning electron microscopy (SEM).
Zohreh Didar; Seyed Mahdi Seyedain Ardebili; Maryam Mizani; Mohammad Hossein Hadad Khodaparast; Ali Reaz Ghaemi
Abstract
Usage of different lactic acid bacteria strain is one of the reduction methods in phytic acid content of bakery products. In this study the effect of making sourdough with L. plantarum and L. reuteri with DY=160 and DY=200 and replacement ratio 10, 20 and 30% instead of flour in dough formulation on ...
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Usage of different lactic acid bacteria strain is one of the reduction methods in phytic acid content of bakery products. In this study the effect of making sourdough with L. plantarum and L. reuteri with DY=160 and DY=200 and replacement ratio 10, 20 and 30% instead of flour in dough formulation on phytic acid content of Lavash bread was investigated. The highest decrease in phytic acid content is related to using sourdough involved L. plantarum with DY=200 and 30% replacement of sourdough (44.06%).
Usage of sourdough causes flavor and chew ability modification in bread. The best flavor is related to bread which is made of sourdough involved L. plantarum with DY=200 and 30% replacement. But biophysical properties containing texture, form, shape, and up and down surface in this sourdough application gain lower score than bread which is made of yeast.
Keywords: Phytic acid, Lavash bread, Lactobacillus plantarum, Lactobacillus reuteri
Mohammad Ali Ghayour asli; Mohammad Hossein Hadad Khodaparast; Mahdi Karimi
Abstract
Effect of ascorbic acid and alpha amylase on rheological properties and specific volume of strudel bread was examined. Enzyme in three levels (0,300, 500 ppm) and ascorbic acid in three levels (0,100,200ppm) were used. Strudel was storaged in -17.c for 7 days. The samples thawed and proofed (Relative ...
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Effect of ascorbic acid and alpha amylase on rheological properties and specific volume of strudel bread was examined. Enzyme in three levels (0,300, 500 ppm) and ascorbic acid in three levels (0,100,200ppm) were used. Strudel was storaged in -17.c for 7 days. The samples thawed and proofed (Relative humidity 70%, temperature 40.c, time 45min) and then baked and specific volume was measured by seed displacement method. Rheological properties of dough were measured by brabender farinograph and extensograph. Rheological results indicated that ascorbic acid increase the dough strength and extensibility of dough .In addition, enzyme and ascorbic acid increase specific volume of strudels .The best samples produced by 200 ppm ascorbic acid and 500 ppm enzyme in combination .
Keywords: Frozen dough – Strudel –Alpha amylase – Ascorbic acid
