Food Technology
Massoumeh Mehraban Sangatash; Maryam Dadras-Moghadam; Seyed Ali Mortazavi; Hanieh Yarabbi
Abstract
The increasing growth of cardiovascular diseases, high blood pressure, and hardening of the vessel walls as well as obesity in many countries has made low-fat and low sodium pizza cheese one of the subjects of study all over the world. The effects of four important independent variables including inulin ...
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The increasing growth of cardiovascular diseases, high blood pressure, and hardening of the vessel walls as well as obesity in many countries has made low-fat and low sodium pizza cheese one of the subjects of study all over the world. The effects of four important independent variables including inulin (0-0.025 %), pre-gelatinized starch (0-0.5 %), NaCl (0.35-1%), and KCl (0.35-1%) were studied. The fat content of imitation pizza cheese was significantly decreased to 11.91% with the increased levels of inulin and starch substitution (p<0.05). Also, its moisture and pH values were significantly different (p < 0.05). The increased levels of pre-gelatinized starch and inulin reduced hardness (from 5.04 to 3.55) and adhesiveness (from 4368.89% to 1640.54%), however, increased cohesiveness (from 0.365 to 0.43) and springiness (from 0.456 to 0.545). NaCl and KCl increased the hardness of the product. Inulin and starch led to decrease the a* value. The b* value decreases with the increase of inulin and increases with the increase of modified starch. The formulation containing 0.19% inulin, 0.4% pre-gelatinized starch, 0.35% NaCl, and 0.50% KCl was found as the optimal formulation for low-fat imitation cheese. Results of scanning electron microscope (SEM) images revealed that inulin crystals were accumulated in the continuous phase, which this can lead to important changes in the sensory and textural properties. The study concludes that inulin or starch can be used to replace up to 3.6% of fat in the imitation pizza cheese and 0.35% NaCl-0.50% KCl to lower the sodium content of the product.
Food Chemistry
Ahmad Ehtiati; Massoumeh Mehraban Sangatash; Reza Karazhyan; Zahra Nazari; Farzad Sadeghi
Abstract
Introduction: Shortening is an important ingredient of bakery products, especially the ones with less developed gluten network like cakes and cookies . Shortening thermo-rheological properties are related to the presence of high levels of saturated fatty acids which have the capability of making ...
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Introduction: Shortening is an important ingredient of bakery products, especially the ones with less developed gluten network like cakes and cookies . Shortening thermo-rheological properties are related to the presence of high levels of saturated fatty acids which have the capability of making crystals at room temperature which melt during baking. Consumption of high saturated fatty acids increases the risk of coronary disease. Moreover, hydrogenation is a usual technique for elevating the saturated fatty acid content of vegetable oils. Lowering the saturated fatty acid content of a shortening results in the shortening with less functionality. Transition of an oil physical properties to those of a semi-solid structure can be done using low- or non-digestible oil gelators called oleogelation. Ethyl cellulose is a polymer with oil gelation capabilities at low concentrations. However, its oleogels are firm and brittle, so some low-molecular-weight gelators can improve its texture and increase its plasticity to mimmic commercial shortening functionality. In this study, the functionality of an oleogel based on ethyl cellulose, stearyl alcohol, stearic acid and sorbitan monostearate was evaluated as commercial shortening substitute in cake formulation. Materials and Methods: Based on previous studies and preliminary experiments, an optimized oleogel formulation was prepared as shortening, composed of ethyl cellulose (6.4%), stearyl alcohol:stearic acid (70:30) (7.5%), sorbitan monostearate (0.1%) and canola/soy mixture oil (75:25 ratio) (86%).The gel was formed by heating up the mixture to 150 °C for the complete solvation of the gelator compounds and gradual cooling to room temperature. In the next step, commercial shortening was substituted with the oleogel shortening at 0, 25,50, 75 and 100% in the cake formulation. Moisture content, water activity, specific volume, crust color, Lab color space indices based on image processing, porosity based on crumb image analysis, TPA parameters and sensory attributes were determined and compared using one-way analysis of variance and LSD mean comparison test. Results & Discussion: The results showed that there was no significant difference in the moisture content, water activity and specific volume of the cakes prepared with the oleogel shortening with the one prepared with commercial shortening. This reveals that the oleogel shortening functionality was acceptable compared with commercial shortening. In terms of crust color, there was no significant difference in the lightness index (L*) and red-green range (a*) indicators between different samples and only in the yellow-blue range (b*) index, the cake with 100% substitution showed a lower value than the control. For the porosity index, there was no significant difference between the five samples, proving the oleogel shortening can induce sufficient air bubbles generated during batter mixing and its preserving effect during baking. Examining the texture of the cake samples showed that the texture hardness and springiness indices decreased with a rise in the level of commercial shortening substitution, while the cohesiveness index did not differ significantly. The latter indicated that the oleogel shortening effectively shortened the gluten network; thus, it can be said that the same commercial shortening functionality is attainable using less oleogel shortening content. Furthermore, as the percentage of the commercial shortening substitutes increased, due to texture softening, the chewing energy of the samples decreased resulting in a better mouthfeel. Finally, sensory evaluation of the cake samples did not show a significant difference in taste, texture, appearance, color and overall acceptance based on scores obtained from ten untrained evaluators. In conclusion, the use of oleogel shortening instead of commercial shortening with high saturated fatty acid content in cake formulation not only can result in a cake with acceptable properties at 50% replacement level, but also can replace commercial shortening even up to 100%.The latter just lead to a softer texture. Optimization of the cake formulation based on the oleogel shortening would specifically result in a cake with better properties, while it has significantly lower saturated fatty acid content and nearly zero trans fatty acids.
Marzieh Salami; Massoumeh Mehraban Sangatash; Ahmad Ehtiati
Abstract
Introduction: Yogurt is one of the most popular dairy products, which has numerous health effects on human body. Dietary fiber consumption is highly recommended. Fibers are highly hydrophilic and absorb water into the digestive track, increase the volume of food and thereby facilitating excretion. These ...
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Introduction: Yogurt is one of the most popular dairy products, which has numerous health effects on human body. Dietary fiber consumption is highly recommended. Fibers are highly hydrophilic and absorb water into the digestive track, increase the volume of food and thereby facilitating excretion. These are some health benefits of these compounds. Consumption of fiber-containing yogurt can be helpful for people who suffer from cardiovascular diseases, hypertension, diabetes and obesity. Zucchini, as a vegetable, is a source of fibers and due to its health-promoting effects, can be used in dairy products. The aim of this study is to evaluate the effects of different levels of dried zucchini on stirred yogurt during storage. Materials and Methods: The raw materials for the production of the functional yogurt were zucchini, milk, skim milk powder, whey powder, hydrocolloids stabilizer compound and starter culture. Fresh zucchini was hot-air dried at 70 °C for 7 hours. Two forms of the dried zucchini (powder and granule) were added to fresh yogurt at levels of 0.7, 1.4, and 2%. The samples were then tested on days 1, 5, 10 and 15 for acidity (titration method), pH, texture stiffness (back extrusion), syneresis, color (using image processing) and sensory properties, including color, taste, aroma, consistency, mouthfeel and overall acceptance. The experiments were triplicated and analysis of variance was performed using Minitab software at 95% confidence interval. For the significant variables, the means were compared using LSD method. Graphs were drawn using MS-Excel. Results and Discussion: The effects of zucchini form and level of addition, storage time and interaction of these variables were significant (P<0.05) on the titratable acidity, pH and firmness. Over time, pH decreased and acidity increased, which was related to the starter activity and acid production. Due to the use of stabilizer and whey protein, all samples showed no syneresis. The firmness of the samples containing zucchini powder was higher than that of the granule- (P<0.05). This might be related to the homogeneous structure of zucchini fiber, which increased water absorption regarding its lower particle size. Firmness increased from day one to day five, due to the high water absorption of hydrocolloids that bind to free water present in the yogurt structure. The presence of milk proteins and whey protein concentrate in the yogurt formula enhanced crosslinking in the particle gel network, which resulted in a stronger gel structure. During longer storage, firmness decreased from day 5 to day 10, probably was due to the increased pH, which affects the proteins and polysaccharides interaction. The effects of the form and level of zucchini and the interaction between these variables were significant (p <0.05) on the changes in L*, a*, and b*. The L* and a* values which were higher in the samples containing zucchini granules than in the zucchini powder, most probably due to the smaller particle sizes of the powder compared with the granules, causing the number of the powder particles per unit volume to be larger and the powder-containing samples to become darker. In terms of the level of addition, L* increased as the zucchini level rose to 1.4% and then declined to 2%. The sensory properties of all samples were significantly affected by the storage time (P<0.05). With increase in the storage time, all the sensory scores increased. The highest overall acceptance score belonged to the yogurt sample containing 1.4% granule on the 10th day of storage. Overall, zucchini is a good candidate for yogurt fortification. This incorporation results in a greenish yogurt with more health functionalities. The highest overall acceptance score was obtained for the yogurt containing 1.4% zucchini granule on the 10th day of storage (best consumption date) and the results showed acceptable firmness for this sample.
Raza Bataghva; Massoumeh Mehraban Sangatash; Ahmad Ehtiati
Abstract
Introduction: Hypertension is the result of angiotensin converting enzyme (ACE) activity in the vessel wall membrane. This enzyme converts angiotensin I to angiotensin II which results in vessel wall stiffness and an increase in blood pressure. Inhibition of ACE activity is a therapy for hypertension. ...
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Introduction: Hypertension is the result of angiotensin converting enzyme (ACE) activity in the vessel wall membrane. This enzyme converts angiotensin I to angiotensin II which results in vessel wall stiffness and an increase in blood pressure. Inhibition of ACE activity is a therapy for hypertension. In addition to synthetic inhibitors, some bioactive peptides (which are the products of protein proteolysis) have been identified as ACE inhibitors. Bread is a widely consumed bakery product all over the world. During dough fermentation, yeast proteases hydrolyze wheat flour proteins to prepare amino acid for cell growth. Natural cereal proteases are considered to be the other sources of protease. Proteolysis produces peptides in dough, which are bake-stable and have physiological effects on human body. Soy protein is a valuable plant protein, reported to be a source of peptides with ACE inhibitory activity and can be used to induce diversity in peptide species during dough fermentation. In this study, a completely randomized factorial design was created to evaluate the effect of the type of soy protein derivative, wheat flour substitution level and fermentation time on the ACE inhibitory activity of dough bioactive peptides. Materials and Methods: Wheat flour was substituted with 3 soy protein derivatives, including soy protein isolate, extruded soy protein and soy protein hydrolysate at 5 and 10%. Moreover, fermentation time was adjusted at 30, 60 and 90 min. Dough aqueous extract was evaluated in terms of molecular weight distribution using SDS-PAGE technique. The extract was then filtered through 3KDa membrane to separate short-chain peptides (theoretically <30 amino acids). Peptide concentration was determined using UV absorbance difference. The peptide solution was tested for the degree of hydrolysis based on OPA complexation reaction and ACE inhibition activity using FAPGG as the reaction substrate at two peptide concentrations. The experiments were triplicated and data were analyzed by ANOVA and Fisher`s mean comparison test using MINITAB software. Results and Discussion: Based on the SDS-PAGE pattern, it was observed that samples had a high level of low molecular weight peptides fraction were those enhanced with extruded soy proteins and soy protein hydrolysate. This results indicated that the addition of soy protein derivatives led to a higher content of short-chain peptides compared with wheat dough. The results also showed that all the examined variables, i.e. the type of protein, substitution degree and fermentation time, significantly affected the degree of hydrolysis and ACE inhibition activity of the separated peptides. The maximum degree of hydrolysis was observed in samples with soy protein hydrolysate- which was expected to have greater peptides diversity. This might be the reason for the higher ACE inhibition activity observed for these samples. Addition of Soy protein extrudate resulted in a higher degree of hydrolysis compared with soy protein isolate revealing that the extrusion technique caused to increase the protein susceptibility to proteolysis during fermentation along with the higher content of broken amino acid chains. The higher wheat flour substitution level resulted in a higher degree of hydrolysis, while in the case of ACE inhibitory activity, it was not significant. Overall, longer fermentation time increase the degree of hydrolysis, but led to lower ACE inhibition activity, probably due to active peptides hydrolysis. Wheat flour itself had a high level of ACE inhibition activity at the shortest fermentation time, compared with composite flours, while this activity was reduced at extended fermentation time. IC50 was the highest for the samples containing soy protein hydrolysate, surely a benefit from the initial proteolysis. In conclusion, the wheat flour substitution with 5% soy protein hydrolysate substitution,would lead to reasonable ACE inhibition activity and is suggested for bread formulation with hypertension lowering effect. It also needs more research to be done in order to evaluate substitution degrees lower than 5%, because it was observed that peptides diversity was more important than high hydrolysis degree. Overall, soy protein extrusion enhanced proteolysis and short-chain peptides production during fermentation which is a better option compared with isolated soy protein.
Mahboubeh Sarabi; Fakhri Shahidi; Ahmad Reza Bahrami; Seyed Ali Mortazavi; Mohammadreza Nassiry; Massoumeh Mehraban Sangatash; Marzieh Hosseininejad
Abstract
Raisins are dried grapes that may be eaten raw or used in cooking, baking and brewing as an ingredient. Iran is one of the major exporters of raisins in recent years and Iranian raisins are exported to many countries. It is important to ensure of microbiological quality and safety of raisins. The aim ...
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Raisins are dried grapes that may be eaten raw or used in cooking, baking and brewing as an ingredient. Iran is one of the major exporters of raisins in recent years and Iranian raisins are exported to many countries. It is important to ensure of microbiological quality and safety of raisins. The aim of this study was isolation and identification of mycoflora from main raisin’s varieties (Poloie, Pikami & Teiphi) produced in Khorasan Razavi Province. Four types of culture medium (Yeast Extract Glucose Chloramphenicol Agar (YGC), Potato Dextrose Agar (PDA), Czapek Dox Agar (CA) and Dichloran Glycerol Agar (DG18)) were used for isolation. The highest contamination was found in Teiphi raisin samples. The drying method was not effect on fungi contamination. For Fungi Identification, Macroscopic and Microscopic features were investigated. The Result showed that frequently isolated fungi were Aspergillus and Penicillium species. The fragment (600 bp) of Internal Transcribed Spacer 5.8SrRNA of isolated colonies was amplified using polymerase chain reaction for identification down to the species level. According to the results, the raisins had varius species of Aspergillus, Penicillium, Rhizomucor, Mucor, Alternaria and Cladosporium. Aspergillus niger was the most abundant fungi.
Marzieh Shamshiri; Ali Mohamadi Sani; Mahboubeh Sarabi; Paria Rahnama Vosough; Massoumeh Mehraban Sangatash
Abstract
Biodetoxification is considered as one of the method for eliminating of aflatoxins including aflatoxin M1 (AFM1). In the present study, the ability of Lactobacillus acidophilus (La-5) in reduction of AFM1 in a simulated gastric model was studied. In this regard, two levels of bacterial suspension (3×109 ...
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Biodetoxification is considered as one of the method for eliminating of aflatoxins including aflatoxin M1 (AFM1). In the present study, the ability of Lactobacillus acidophilus (La-5) in reduction of AFM1 in a simulated gastric model was studied. In this regard, two levels of bacterial suspension (3×109 and 3×1010 cfu/ml) were used to determine their ability to reduce three concentrations of AFM1 (0.05, 0.25 and 0.5 ppb). The incubation times in the simulated gastric model were 0, 30, 60.90 and 120 minutes. AFM1 concentration was determined by competitive ELISA. Results showed that the presence of Lactobacillus acidophilus (La-5) was more effective at higher concentration for removal of aflatoxin. Also, removal content for 0.05, 0.25, 0.5 ppb AFM1 were 76.09, 52.26 and 76.19 respectively.
Elmira Haghighi; Massoumeh Mehraban Sangatash; Seyed Ali Mortazavi; Mahboubeh Sarabi; Reyhaneh Noorbakhsh; Mohammad Armin
Abstract
The aim of this study was to investigate the mold contamination of main raisins varieties produced in Khorasan Razavi Province with aflatoxin-producing fungi and determine amount of aflatoxins. For this purpose 50 samples were collected from different markets in Kashmar, Khalil abad, Bardaskan, Mashhad ...
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The aim of this study was to investigate the mold contamination of main raisins varieties produced in Khorasan Razavi Province with aflatoxin-producing fungi and determine amount of aflatoxins. For this purpose 50 samples were collected from different markets in Kashmar, Khalil abad, Bardaskan, Mashhad and Quchan (10 samples from each city). The result showed that from 50 raisin samples, 44 samples (88%) were contaminated with fungi. The lowest and highest level of fungal contamination were observed in Quchan and Kashmar, respectively. Aflatoxigenic potential of fungi that isolated from contaminated samples were evaluated using Coconut Agar Medium and under UV light (365 nm). It is observed that 29 samples (65.9%) had Aflatoxigenic fungi. The presence of aflatoxin was confirmed by high pressure liquid chromatography. No sample had greater AFB1 levels than the maximum allowed levels (5 ng/g) in raisins accepted by ISIRI (Institute of Standards and Industrial Research of Iran). Although the amount of AFB1 in raisin varieties produced in Khorasan Razavi Province, does not appear to create a serious public health problem at present, because of Percapita consumption of raisins in Iran (22 kg/year) it is necessary to consider it as a serious health problem.
Massoumeh Mehraban Sangatash; Hashem Pourazerang; Seyed Ali Mortazavi; Abdolmajid Maskooki; Ashraf Gohari Ardabili
Abstract
The effect of thyme and ajowan essential oils (200µg/l and 300µg/l respectivilly ) on growth of aflatoxin-producing strain of Aspergillus parasiticus on 2 stages of pistachio (green and with dry peel ) was studied . Also Organoleptic tests for evaluating odor and flavor residual of essential oils on ...
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The effect of thyme and ajowan essential oils (200µg/l and 300µg/l respectivilly ) on growth of aflatoxin-producing strain of Aspergillus parasiticus on 2 stages of pistachio (green and with dry peel ) was studied . Also Organoleptic tests for evaluating odor and flavor residual of essential oils on pistachio were also performed tested . The Collected data were statistically analyzed. The results showed that thyme essential oils at 200 µg/l had stronger effect than ajowan essential oils at 300 µg/L in terms of control the growth of Aspergillus parasiticus inspite of more thymol content of ajowan which might be as a resalts of synergistic effect between thymol and other phenolic compounds such as carvacrol in thyme. evaluation of organoleptic by 13 panelists showed that the sample which was treated by ajowan oil scored as more acceptable than the others. It was concluded that both thyme ajowan essential oils are promising natural fungistatical agents and can be used instead of currently used synthetic fungicides.
Keyword : essential oil , thyme , ajowan , Aspergillus parasiticus , pistachio
