Fariba Ataei nukabadi; Narges Nehchiri; Javad Keramat; Manuchehr Momeni Shahraki
Abstract
[1]Introduction: Increasing demand for various quality food products with health-related properties has caused many efforts to be made in producing such products. Cereal industry is among major industries with the potential of attracting people’s attention in this regard. However, staling and lack ...
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[1]Introduction: Increasing demand for various quality food products with health-related properties has caused many efforts to be made in producing such products. Cereal industry is among major industries with the potential of attracting people’s attention in this regard. However, staling and lack of fiber and other nutritients in flour is a problem with the products of this industry. Mung bean belongs to Fabaceae family. Mung bean has 7.91% water content, 24.08% protein content, 1.55% fat content, 2.87% ash content, 2.20% fiber content, and 25.73% starch content. In addition, Mung bean has bioactive compounds like tannin, phytic acid, flavonoid, phenolic acid, and other organic acids. This bean is cultivated in Asia, Australia, New Zealand, and Africa.
Materials and Methods: In this study, mung bean powder was used in the formulation of sponge cake. The ingredients used in the formula were flour, cake liquid oil, sugar, fresh eggs, dry milk powder, baking powder, whey protein, vanilla and water. Mung bean flour replacied wheat flour by 0, 25, 50, 75, 100% in the sponge cake formula. The traditional sponge cake formula in this study was adopted from the work of Ataei Nukabadi and Hojjatoleslamy (2017). Sugar and oil were mixed for 5 min; the eggs were then added and mixed on the speed 3 setting for 5 min. The sifted powder materials and mung powder were gradually added into the mixer on speed 3 setting for 5 min. For each cake, 58- 60 g of cake batter was poured into a cake pan (50 g) and baked at 250- 280°C for 20 min in preheated oven. The cakes were allowed to cool for 1 hour and then the cooled cakes were packed in poly propylene bags at room temperature before performing physicochemical and sensory evaluation. Chemical evaluation including moisture content, crude protein, ash, crud fat, density, wet gluten, were measured on the sponge cakes according to their standards. Texture profile analysis (TPA) of the cake samples from the midsection of the cakes was carried out using a texture analyzer on the first and thirtieth day of storage and Hardness, cohesiveness, cut, punch and springeness were also measured. Hunter Lab and a*, b*, L*, ∆E was used for color measurements of samples. The hedonic scale is a unique scale providing both reliable and valid results for sensory evaluation. A 5 point hedonic scale was applied to determine the degree of overall acceptance of the sponge cakes. Twenty semi- trained panelists received five samples and were asked to rate the samples based on degree of preference on a five- point hedonic scale (one: extremely dislike, two: dislike, three: neither like nor dislike, four: like, five: extremely like). The panelists received samples from the midsection of the cakes which had been held at room temperature. Each measurement was an average value of 3 replicates. The experimental data were subjected to an analysis of variance (ANOVA) for a completely random design using a statistical analysis system. Duncan's multiple range test was used to determine the differences among means at significance level of 0.05.
Result and Discussion: The results showed that hardness, punch, density, ash and protein increased as the level of mung bean powder increased, whereas springiness, moisture content, fat and gluten decreased. There was no significant difference between the samples in measuring the cohesiveness in the first and thirtieth day. Color measurements showed that crumb a* increased and b*, L*reverse trend was observed. The value of ∆E shown sponge cake contained 25% mung had the least difference with the control sample. In sensory evaluation, 25% sample was selected as an acceptable cake formula by the panelists, based on texture, taste, odor and color. The results shown, it is possible to produce sponge cake with different percentages of replacing wheat flour by mung bean powder. Increasing mung powder up to 50% does not have any significant effect on texture and organoleptic properties.
Sara Bahadoran; Javad Keramat; Mohammad Hojjatoleslami
Abstract
Introduction: The diet regulation is one of the primary principles for maintenance of physical and mental health. Flax is an annual plant from the genus Linum with the scientific name “Linaceae” which it grows as a shrub. Flaxseed is in the category of the oilseeds. In Iran, the Flaxseed meal wasted ...
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Introduction: The diet regulation is one of the primary principles for maintenance of physical and mental health. Flax is an annual plant from the genus Linum with the scientific name “Linaceae” which it grows as a shrub. Flaxseed is in the category of the oilseeds. In Iran, the Flaxseed meal wasted even though it is a good source of protein. Flaxseed components that have the health maintenance and nutritional properties are including fiber, lignans and linolenic acid. Furthermore, Flaxseed is a good source of excellent quality protein and soluble fiber and phenolic compounds.
Materials and Methods: Flaxseed meal from KashanBarij Essence Pharmaceutical Company, converted to flour and half of it was extracted using solvents. 10, 15, 20 percentages of the wheat flour replaced with both types of the prepared flours (NF and PDF). The flaxseed meal flours were detoxified using a microwave. In the cakes preparation, the sugar and oil were mixed. The eggs and the remained materials and water were added and mixed for uniformness of the cake batter. Then, it filled the cake mold and placed into the oven at 200°C for 15 minutes. The volume measurement of the prepared cake was carried out according to the seed displacement method using millet seeds. Three methods consist of texture profile analysis, cut and punch method were used in the four days, first, tenth, twentieth and thirtieth day for textural properties assessment. To evaluate the color parameters (L*a*b*), the photos which were taken from the surface of the cake in the special box were evaluated with image analyzer software. Then the hue angle (H), saturation index (SI) and color changes (ΔE) calculated from following equation. For evaluating the porosity the cake was cut into the slices and put into the special box and photos were taken. The photos were evaluated with image analyzer software and the number of pores was determined. Statistical analysis with the completely randomized design with three replications and means comparison in 95% confidence level were employed using the SPSS-20 software.
Results & Discussion: By increasing flour substitution, the volume of the cakes reduced. It could be due to increasing flour replacement with cellulose, which makes the gluten network weak that is responsible for keeping gas into the bakery product. These samples contain flaxseed meal flour were softer than the control. It is due to the presence of some gum and fiber in the chemical composition of flaxseed which absorbs moisture and prevents its transfer to the starch. So, the starch crystallization delayed. During storage, the samples contain 20% flaxseed meal flour were harder than the control sample. The cohesiveness decreased during storage until the twentieth day and then increased. It is due to changes in moisture during storage. The cohesiveness of samples increased by increasing the flaxseed meal flour which it can be associated with more gum and fiber as well as protein in the samples. The cohesiveness of the samples containing 20% flaxseed meal flour was less than others on the first day of storage which is due to the high water bonded by larger amounts of gum and fiber. But, on the thirtieth day, even with reducing bonding strength due to retrogradation, the cohesiveness in the samples containing 20% flaxseed meal flour is more than other samples because of larger amounts of moisture in higher percentages. The springiness reduced in all treatments during storage until the twentieth day and then increased which these changes are not significant for the samples containing 20% flaxseed meal flour and the control sample. The springiness was changed according to changes in moisture during storage. The difference in the springiness among the control samples and treatments on the first day, tenth, and thirtieth of storage was not significant. The springiness reduced with increasing the flaxseed meal flour percentage which is due to the weakening of the gluten network. Between all treatments, the only significant difference in the result of the crust cutting test was among the samples containing 20% PDF and control sample and there was no significant difference between other treatments and control sample in all measurement days. The increase of the force needed to cut samples over the time could be attributed to the transfer of moisture from the center to the round of the cake. The addition of flaxseed meal flour and the storage time had a significant effect on the required force to punch the cake. The force required to punch the cakes increased until the thirtieth day which is consistent with the analysis of moisture during storage. The reason for an increase in the required force for punching the cakes due to increasing the flaxseed meal flour percentage was the cake batter viscosity increases which lead to hardening of the cake texture, subsequently. It can be seen that the number and diameter of the pores reduced by increasing the flour substitution percentage. It could be related to the viscosity of the batter. Due to increasing the batter viscosity, the carbon dioxide, and water vapor bubbles in the batter cannot grow well. The L* index decreased by increasing the flour substitution percentage, which reflects the darkening of the surface and the center of the product. By increasing the flour replacement, the redness (a*) and blueness (b*) index, increased and decreased, respectively. The saturation index (SI) of the surface and center for all treatments was less than it for the control samples. Also, the saturation index among the treatments decreased with increasing the flour substitution percentage significantly which it indicated an increase in the color turbidity of the samples. The color changes (ΔE) of the surface and center of the samples increased with increasing the flour substitution percentage which it showed the significant color difference between all treatments and the control sample. The BI of the surface and center of all samples was less than it for the control samples.
Abdolkhalegh Golkar; Ali Nasirpour; Javad Keramat
Abstract
Introduction: Hydrocolloids are widely used in food systems as an emulsifying or stabilizing agent. One way to improve the emulsifying properties of hydrocolloids is complexation with proteins. In general, protein and hydrocolloid components may be combined together by either A) covalent bonding (conjugates) ...
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Introduction: Hydrocolloids are widely used in food systems as an emulsifying or stabilizing agent. One way to improve the emulsifying properties of hydrocolloids is complexation with proteins. In general, protein and hydrocolloid components may be combined together by either A) covalent bonding (conjugates) or B) electrostatic complexing. Conjugates can be efficiently prepared during the storage of freeze-dried or spray-dried powders of protein- hydrocolloid mixtures if stored at appropriate temperature and relative humidity. Farsi gum (FG) is a natural gum that exudated from mountain almond trees (Amygdalus scoparia Spach). In this study, BLG (β-lactoglobulin)-FG conjugates were prepared by dry heat treatment at different BLG/FG mixing ratios (1:1, 1:2 and 2:1) and emulsifying properties of these conjugates were characterized. Materials and methods: Firstly, BLG and FG were dry mixed at BLG/FG (1:1, 1:2 and 2:1) weight mixing ratios. The BLG-FG mixtures were incubated at 60 ºC for a period of 1-14 days in desiccators containing saturated NaCl (to have 75 % relative humidity). Formation of BLG-FG conjugates was confirmed by SDS-PAGE. With the advancement of Maillard reaction, Amadori and browning compounds formation was determined by the absorbance at 304 nm and 420 nm, respectively. Creaming Index (CI) was assessed by determining the height of serum layer developed during storage (at 30 min intervals for 180 min) in emulsion (0.5 wt. % total biopolymer and 25% v/v O/W). The emulsion activity index (EAI) and emulsion stability index (ESI) were determined by turbidimetric technique at 500 nm absorbance. In addition, the effect of storage (3 days) at accelerated condition (40 ºC) and freeze-thaw treatment on droplet size distribution of emulsions (1.5 wt. % total biopolymer and 40 % v/v O/W) were evaluated by static light scattering. Finally, microstructure of BLG-FG emulsion was captured by light microscopy. Statistical analysis of the all data was carried out using SAS 9.1 with significance defined at P0.05) effect on EAI. However, ESI was significantly increased over time and ESI of 2-week incubated BLG-FG conjugate was significantly different (P
Mehraein Ghasemi; Reza Shokrani; Javad Keramat
Abstract
Oil is a strategic product in our country, Iran. The amount of importing this product is considerable, and therefore, any attempt to produce crude oil in our country in a way that competes with the foreign counterparts, with regard to both quality and production cost is considered important. This study ...
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Oil is a strategic product in our country, Iran. The amount of importing this product is considerable, and therefore, any attempt to produce crude oil in our country in a way that competes with the foreign counterparts, with regard to both quality and production cost is considered important. This study addresses the effect of oil seeds preparation step on quality of crude oil, which is extracted by solvent in an industrial scale. and also point to the details of this procedure and the working state of the equipments. The quality parameters which were addressed in this research are the amount of Phosphorus, Free fatty acids, and Peroxide value. The oil seed used in this research was imported from Brazil. After cleaning, breaking, and cooking, the seeds were prepared by Flaker, Expander, and Press equipments. The Flakes (Solvent Extraction (SE)), collets (Expander Aid Solvent Extarction (ESE)), and Cake Press (Screw Press (SP)) were, at the end, sent to the Extractor to extract the oil by solvent. The oil obtained by these three methods went through quality tests. After comparing the three oil products obtained from the above mentioned methods, it was revealed that the oil produced by SE method had less phosphatide and less refining loss. On the other hand, the oil produced by ESE method had the best quality with regard to the peroxide value, and the oil produced by SP method had the best quality with regard to the free fatty acids. The significant difference of the results shows the importance of controlling the parameters of oil seed preparation in oil extraction plants. These results can be of benefit to the oil extraction industry in Iran.
Azam Hajmohammadi; Javad Keramat; Mohammad Hojjatoleslami; Hooman Molavi
Abstract
The increasing tendency for health oriented products caused considerable research has studied on
increase and maintaining quality of different products. Sponge cake is one of the cereal products which
itsmain problems arereterogradation and lack of soluble dietary fibers which has many health benefits. ...
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The increasing tendency for health oriented products caused considerable research has studied on
increase and maintaining quality of different products. Sponge cake is one of the cereal products which
itsmain problems arereterogradation and lack of soluble dietary fibers which has many health benefits. In this
research, therefore, the effects of adding oat β-D-glucan on the physical properties of sponge cake were
investigated. Samples were produced by different concentrations of β-D-glucan (1, 2, 3 and 4%)with control
sample. Physical properties of samples including volume index, porosity, hardness, color and sensory properties
were examined. The results showed that the addition of β-D-glucan up to 2 (%) softened the cakes without
unpleasant changes in sensory properties, also increased volume index, porosity and color of the cakesamples
Elham Khanipour; Javad Keramat; Seyed Hashem Hosseiniparvar; Ali Motamedzadegan; Azadeh Ghorbani; Seyed Ahmad Shahidi Yasaghi
Abstract
Carotenoids are the main pigments of tomato, of which 93% is lycopene. Lycopene has desirable physiological effects in human sush as cancer prevention. Recent years, because of harmful side effects of synthetic colouring agents used in food products, employing of natural food colouring agents has become ...
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Carotenoids are the main pigments of tomato, of which 93% is lycopene. Lycopene has desirable physiological effects in human sush as cancer prevention. Recent years, because of harmful side effects of synthetic colouring agents used in food products, employing of natural food colouring agents has become very important. In this research firstly, solvent extraction method was used for tomato carotenoids extraction. The optimum conditions for solvent extraction method was a mixture of solvent (n-hexan, ethanol and acetone with ratio of 1:1:2), boiling temperature (50 ºC), extraction time of 6 hours and equal ratio of solvent volume to tomato sqwash (crushed tomato after removing of skin and seeds). After extraction of tomato carotenoids, applicability of the extracted colour was considered by using the colour in sausage (13.977, 9.501 and 7.03 gr colour per 100 Kg sausage) and ice cream (4.21, 8.42 and 12.63 gr colour per 100 Kg ice cream). The best percentage of the added colour to those products were determined by performing of a taste panel. Finally, the stability of the colour in the products was examined by storing them at 0-4ºC (for sausages) and -21ºC (for ice cream) and their colour changes were measured by Hunterlab Colorimetry System. Results of sensory evaluation showed that addition of 9.501 gr of extracted colour per 100 Kg susages and 8.42 gr of extracted colour per 100 Kg ice cream are acceptable for consumers. From viewpoint of colour changes of surface and cross section of susages, there was significant difference between first and second period of storage, but there was no significant difference between third and forth period of storage (P
Seyed Hashem Hosseiniparvar; Javad Keramat; Mehdi Kadivar; Elham Khanipour; Elnaz Milani
Abstract
Gelatin is a protein hydrocolloid. Because of its unique characteristics such as gel forming, thickening, stabilizing, emulsifiing, foam and film forming, is widely used in food industries. In this research, in order to optimize the factors which affect enzymatic extraction method of gelatin ,the effects ...
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Gelatin is a protein hydrocolloid. Because of its unique characteristics such as gel forming, thickening, stabilizing, emulsifiing, foam and film forming, is widely used in food industries. In this research, in order to optimize the factors which affect enzymatic extraction method of gelatin ,the effects of three variables, enzyme concentrations(2-10 ppm), time(8-16 hours) and temperature(60-80 ˚C) on the yield of extraction, gel strength, viscosity and absorption in 420 nm were investigated. The rotatable central composite experimental design was used, and the data were analyzed by using of response surface regression(RSREG).Correlation coefficients of fitted regression models of yield, gel strength, viscosity and absorption for enzyme extraction method were determined as 0.953 , 0.998 , 0.995 and 0.935 , respectively.Analysis of variance for the overall effects of process variables in enzymatic extraction method on regression models showed that the enzyme concentration, the time of enzyme treatments and temperature had significant effects on gel strength and viscosity regression models, however the effect of temperature on both yield and absorption regression models was not significant(p > 0.05).The optimum conditions obtained from response surface regression models in enzymatic extraction method for yield, gel strength, viscosity and absorption which were verified experimentalls were (6.1 ppm, 15.6 hours, 70 ˚C), (9.1 ppm, 11.9 hours, 70.3 ˚C), (7.86 ppm, 14.9 hours, 77.5 ˚C) and (2.8 ppm, 10 hours, 60 ˚C), respectively.
Key words: gelatin, enzymatic extraction, response surface optimization
