Maryam Bahramparvar; Mohammad Hossein Hadad Khodaparast; Asad Mohammad Amini
Abstract
Stabilizers have been used to improve the texture of ice cream for several decades. They added it to
ice cream to control ice and lactose crystal growth during hardening and storage, to give body and
stiffness during freezing for air incorporation and to impart smoothness in body and texture.
Nowadays, ...
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Stabilizers have been used to improve the texture of ice cream for several decades. They added it to
ice cream to control ice and lactose crystal growth during hardening and storage, to give body and
stiffness during freezing for air incorporation and to impart smoothness in body and texture.
Nowadays, most of the industrial stabilizers are provided from abroad, so, extraction, determination of
functional properties and study of the hydrocolloid components of Iranian local plants is seemed to be
necessary. For this purpose, in two distinct production series, the carboxymethylcellulose and salep
gums were replaced by Lallemantia royleana (Balangu) seed hydrocolloid in five levels (0, 25, 50, 75,
and 100%). Some qualitative characteristics of ice cream such as viscosity, overrun, specific gravity
and sensory properties were determined and compared with control. In sensory evaluation, intensity of
coldness, firmness, viscosity, degree of smoothness, liquefying rate and total acceptance were studied.
The use of Balangu hydrocolloid and its synergistic effect with carboxymethylcellulose and salep
gums led to decrease in overrun, increase of viscosity and improve in sensory properties. Furthermore,
this application has economical benefits.
Key word: CMC, Lallemantia royleana, ice cream, salep, sensory properties, stabilizers, viscosity.
Biouk Farmani; Mohammad Hossein Hadad Khodaparast; Javad Hesari; Saeid Aharizad
Abstract
In this study conditions of refinement of clarified sugarcane juice including temperature at 3 levels (50, 60 and 70 °C) and pressure at 4 levels (0, 0.5, 1 and 1.5 bars) by micro-filtration membrane technology was investigated. The raw sugarcane juice primarily was pre-filtrated with lime and then ...
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In this study conditions of refinement of clarified sugarcane juice including temperature at 3 levels (50, 60 and 70 °C) and pressure at 4 levels (0, 0.5, 1 and 1.5 bars) by micro-filtration membrane technology was investigated. The raw sugarcane juice primarily was pre-filtrated with lime and then the obtained juice (clarified juice) processed by ceramic micro-filter membrane (0.2 micrometer). Investigated characteristics were included purity, turbidity and color. The results shows that the effects of different conditions of process with micro-filtration in studied temperatures and pressures on reduction of turbidity and color were significant at probably < 1% and probably < 5% respectively. Finally, 70 °C temperature and 1.5 bar pressure were determinate as optimum conditions for ceramic micro-filtration. Membrane process at 70 °C and 1.5 bars reduced turbidity and color of clarified juice 56.25% and 6.49% respectively and increased 0.87 units of purity.
Keywords: Micro-filtration, Raw sugarcane juice, Clarified juice, Purity, Turbidity, Color.
Mohammad Hossein Hadad Khodaparast; Mohammad Bagher Habibi Najafi; Amir Hossein Elhami Rad; Nasim Divandari
Abstract
Abstract
In recent years several types of protein rich products derived from sesame seeds or sesame meal such as sesame milk are found in the market and have been attracted consumers both in developed and undeveloped countries mainly due to bearing health benefits. Since Iranian consumers have not yet ...
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Abstract
In recent years several types of protein rich products derived from sesame seeds or sesame meal such as sesame milk are found in the market and have been attracted consumers both in developed and undeveloped countries mainly due to bearing health benefits. Since Iranian consumers have not yet been familiar with such healthy milk analog products, the objective of this study was to introduce the best formulation of sesame milk made from dehulled sesame seeds as well as sesame meal according to Iranian preferences. In order to make a beverage which is almost equal to composition of milk, two main factors were chosen as variable namely pH(6.5, 7.5, 8.5), and time of mixing and extraction (15 to 30 min), the ratio of sesame to water was fixed at 1:6 based on literature and our previous work. The optimum combination of those factors was then determined in a complete randomized design method with a factorial experiment. The selected sesame milk trials from both sesame seeds and sesame meal were then formulated as follow: sugar (0, 5, 6, and 7 %) and vanillin (0, 40, 60, 80 ppm) and all samples were organoleptically judged on the basis of overall acceptability. The collected data were then statistically analyzed using a nine point hedonic method. The results shown that the best sesame milk formulation is the one obtained as follow: the ratio of seed to water (1:6), natural pH (6.5), 15 min mixing time, 6% sugar and 40ppm vanillin.
Key words: sesame milk, sesame seeds, sesame meal.
Biouk Farmani; Mohammad Hossein Hadad Khodaparast; Javad Hesari; Ezatollah Rezaei Iraqi
Abstract
The aim of this research was optimization of refining of raw sugarcane juice using bentonite for production of natural liquid sugar or cane honey. Non-sugar substances of raw sugarcan juice contains: colorants, polysaccharides, gums, proteins, etc that affect on efficiency and quality of the final product ...
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The aim of this research was optimization of refining of raw sugarcane juice using bentonite for production of natural liquid sugar or cane honey. Non-sugar substances of raw sugarcan juice contains: colorants, polysaccharides, gums, proteins, etc that affect on efficiency and quality of the final product and should remove from raw sugarcane juice. Gelatin is a protein which is used as an aid clarifier in food industries. In order to make favorite purification at bentonite refining, it is better that used gelatin of A type for obtaining purification and favorite density at bentonite sediments.
In this study, the effects of conditions of raw sugarcane juice refining using of bentonite accompanied by gelatin (at 5 levels 0, 0.02, 0.04, 0.06 and 0.08 gr/l), time (at 6 levels 0, 30, 60, 90, 120 and 150 min) and temperature (at 6 levels 25, 40, 55, 70, 85 and 100C◦) investigated. processing with bentonite compared to control sample were studed with respect to brix, sucrose percent, purity, ash, turbidity and color until optimum quantities of requirement to gelatin, time and temperature of processing with bentonite for reach to desirable quantity were recognized. Experimental results indicated which 0.02 gr/l gelatin in 100C° for 60 min processing with bentonite are optimum conditions for purification of raw cane juice.
Key words: Raw sugarcane juice, Bentonite refining, Purification, Gelatin.
Ashraf Gohari Ardabili; Mohammad Bagher Habibi Najafi; Mohammad Hossein Hadad Khodaparast
Abstract
Abstract
In this study the possibility of utilizing date syrup as a sugar replacer in soft ice-cream was investigated. For this purpose control sample was formulated based on Iranian ice- cream standard. Data syrup which produced from third grade Kabkab dates, replaced sucrose in four levels (25, ...
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Abstract
In this study the possibility of utilizing date syrup as a sugar replacer in soft ice-cream was investigated. For this purpose control sample was formulated based on Iranian ice- cream standard. Data syrup which produced from third grade Kabkab dates, replaced sucrose in four levels (25, 50, 75 and 100%). Physical properties including overrun, viscosity and freezing point (drawing temperature) were measured for each treatment. Sensory properties including texture, flavor, odor and total acceptance were judged using 15 panelists. Data of physical properties were analyzed as a completely randomized design in triplicate and for analyzing sensory properties completely randomized block design was used to eliminate differences of panelists. Comparison between means was done with Duncan's test at level P=0.05. Results showed that replacement affected all above properties significantly (P
Mohammad javad Ehteshami; Mohammad Hossein Hadad Khodaparast; Mohammad Bagher Habibi Najafi
Abstract
Utilizing natural clay in the traditional production of the grape concentrates in the villages cause the input of large amounts of some metals (solutes) in the product which will be harmful for the consumers. To eliminate the natural clay from this procedure in non-industrial scale, bentonite was selected ...
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Utilizing natural clay in the traditional production of the grape concentrates in the villages cause the input of large amounts of some metals (solutes) in the product which will be harmful for the consumers. To eliminate the natural clay from this procedure in non-industrial scale, bentonite was selected as an aid-clarifier and examined in treatments under these conditions: two levels of bentonite (1gr/liter, 2gr/liter), primary temperatures of 25, 50 and 80oC, two methods of clarification (with preheating to 65oC and without preheating) and time duration 3 hours. Results showed that the clarification of the grape juice concentrate in this scale was the best when 1 gr/liter of bentonite (in jelly form) was added to juice in the room temperature and held for 3 hours before filtration with a suitable cloth and preheating to 65oC. For a product with acceptable taste it should be increased the pH of grape juice after clarification; so for this purpose the addition of Na2Co3 (about 1.5 gr/liter) is recommended. Key words: grape juice concentrate, production, bentonite
