Food Technology
Akram Arianfar; Mahtab Moradnia; Zahra Sheikholeslami; Ali Mohamadi Sani
Abstract
Introduction: Donut is a type of sweet fried snack that was produced as fermented and deep fried. The deliciousness and high energy of the donut has made it very popular among sweet products made from wheat flour. The lack of wheat and its sensitivity to changes in weather conditions as well as bad economic ...
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Introduction: Donut is a type of sweet fried snack that was produced as fermented and deep fried. The deliciousness and high energy of the donut has made it very popular among sweet products made from wheat flour. The lack of wheat and its sensitivity to changes in weather conditions as well as bad economic conditions in recent years requires that research in the field of replacing wheat flour with other grains. Quinoa is a rich source of protein (the essential amino acids lysine, methionine, cysteine, and threonine), magnesium, fiber, vitamin B, potassium, and other minerals such as iron. Quinoa seeds have less starch than other grains (wheat, barley, corn, and rice). The value of dietary fiber in quinoa is much more in comparison to other grains, it had about 31% insoluble fiber. Also, as a source of phytoestrogens, it prevents cancer, cardiovascular diseases, and osteoporosis. The main problem with quinoa used for human food is the presence of saponin in the outer shell of the seed. Saponins are considered anti-nutritional agents due to their hemolytic activity on red blood cells, bitterness, foaming ability, and inhibition of enzymes. Therefore, the most important step for using quinoa in food products is to remove saponin. The other problem with using saponin is too bitter hence causing bloating and heartburn. Ths study aimed to choose the best saponinization method from quinoa and the possibility of using the saponinization quinoa instead of wheat in donut formulation and investigated the quality, texture, and sensory properties of the donuts.Materials of methods: The methods for saponin removal include (maceration, microwave, ultrasound, wet method, and a combination of wet and dry method) were compared. Donuts were produced with quinoa flour at two levels of 20 and 40%. The Fiber, ash, and protein values of wheat flour, saponinized quinoa flour, and donuts with different levels of saponinized quinoa flour were measured. The effect of replacement wheat flour whit saponinized quinoa flour on oil absorption, texture, SEM, and sensory properties of donuts evaluated.Results and Discussion: A comparison between different methods of saponinization indicated that the ultrasound method had the minimum efficiency in saponin removal and the highest amount of saponin removal was in the wet and dry combined method, followed by the maceration method. The difference between the combined method and massage was not significant and had the most influence in extracting saponin from quinoa flour. Of course, the massage method is important from the point of view of the economy due to the long time of the process and the production of a lot of waste water so this method had the loss of nutrients in the quinoa. The highest amount of protein, fiber, and ash was obtained in saponinized quinoa flour and a donut containing 40% quinoa flour. The amount of firmness, elasticity, SEM, and sensory properties in the sample with 20% quinoa flour had similar characteristics to the control sample, but increasing the amount of quinoa flour reduced these factors. The oil absorption percentage in donuts containing 40% quinoa flour was higher than in other samples. The results of using saponinized quinoa flour on the sensory characteristics (color crust and crumbs, taste, smell, texture and overall acceptance) of donuts showed that donut with 20% quinoa was similar to the control sample and was acceptable for panelists but increased the concentration up to 40% wasn’t pleasant. Conclusion: In this study, the saponinized quinoa flour used in donut formulation to increase the nutritional value and reduced the calories of donuts also overcame the challenges of wheat shortage. The saponinization methods were compared to choose the method with the highest saponin removal. Then donut with saponinized quinoa flour was prepared. The use of saponinized quinoa flour instead of wheat flour increased the nutritional value of donuts. Adding saponinized quinoa flour to the donuts formulation significantly declined the oil absorptions. Generally, the donuts containing saponinized quinoa flour had relatively similar sensory properties to the donuts with wheat flour (commercial donuts). Therefore, it seems that saponinized quinoa flour could be used successfully to improve the nutritional value of donuts and also consumers' acceptance.
Mahsa Faridnia; Ali Mohamadi Sani; Masoud Najaf Najafi
Abstract
Introduction: Natural substances with plant sources are rich in bioactive and useful compounds that promote health and improve the physicochemical properties of food products. Compounds such as antioxidants, polyphenols, pigments, flavors and etc. are among the most important bioactive plant-based compounds. ...
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Introduction: Natural substances with plant sources are rich in bioactive and useful compounds that promote health and improve the physicochemical properties of food products. Compounds such as antioxidants, polyphenols, pigments, flavors and etc. are among the most important bioactive plant-based compounds. Red beetroot is one of the unique plants that are rich in antioxidants, anthocyanins, and red pigmentation. The red pigment of the red beetroot is known as betacyanin, and betanin is the major betacyanin compound in red beetroot. Therefore, due to the red beetroot rich in natural pigments, especially betalains, this plant product has a high potential for use as a natural colorant in food, pharmaceutical, and cosmetic products. However, the restrictions on the use of natural and edible pigments are unstable during processing and preservation. The encapsulation process is one of the effective strategies in the food industry to resolve this problem and to protect bioactive compounds during production and storage. Different methods have been used for encapsulation of bioactive compounds, among which the most prominent ones are freeze-drying, emulsion, spray drying, liposomal, niosome, coacervation, and so on. Freeze drying and spray drying are two of the most widely used and industrial methods for the encapsulation of bioactive compounds, pigments, extracts, pharmaceuticals, and microorganisms. So, the aim of this study was to produce red beetroot pulp powder as a source of bioactive and colorant compounds using spray and freeze-drying processes. Materials and methods: Whey protein isolate (WPI) and maltodextrin with a DE 18-20 in different ratios (100: 0, 75:25, 50:50, 25:70 and 0: 100) as wall materials were used to the beetroot extract encapsulation. The spray drying process of the extracts was carried out at an inlet air temperature of 140 °C and outlet air temperature of 65-70 °C with a pump power of 75%, a compressed air flow of 3.5 m3/h, and a feed flow rate of 5 mL/min. To dry the freeze-dried extracts, each sample was first kept at a temperature of -18°C for 3 h, and then the drying operation was performed in a freeze dryer for 24 h. In all treatments, the Brix feed solution was kept constant at 10%. The produced powders were evaluated in terms of encapsulation efficiency, moisture content, water solubility, and total phenol content. Results & discussion: The results showed that by increasing the amount of WPI to 50% (50:50 ratio), encapsulation efficiency significantly increased (p<0.05). In the spray and freeze-dried samples, the lowest moisture content was observed in the sample treated with 100% maltodextrin. Increasing the maltodextrin ratio significantly (p<0.05) increased the solubility of the powders in water. The evaluation of total phenol content showed that the red beetroot extract powders prepared with freeze dryer had the total phenol content. Also, the powder samples obtained from the ratio of 50:50 maltodextrin to WPI had the highest total phenolic content. Based on the results obtained in this study, it was found that the use of the 50:50 ratio for maltodextrin and WPI resulted in desirable physicochemical properties in the powders obtained by both drying methods. Therefore, due to the high costs of freeze-drying and the results of the present study, it can be concluded that the spray drying method with the conditions applied during this study can be used as an effective and promising method for the production of natural pigments based on red beetroot extract for use in food, pharmaceutical, and cosmetic industries. Hence, using a 50:50 ratio for maltodextrin and WPI as wall materials and drying aid is recommended for the production of red beetroot pulp powder.
Ali Mohamadi Sani; Mryam Azami; Masoud Yavarmanesh
Abstract
Plants derived products have been used for medicinal purposes for centuries because of antimicrobial activity. In this investigation Antibacterial effect of Hop(Humulus lupulus), the pharmaceutical plant which has an important place in traditional medicine of Iran, was evaluated on some of food borne ...
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Plants derived products have been used for medicinal purposes for centuries because of antimicrobial activity. In this investigation Antibacterial effect of Hop(Humulus lupulus), the pharmaceutical plant which has an important place in traditional medicine of Iran, was evaluated on some of food borne pathogens .This study conducted in order to evaluate antimicrobial effect of Hop water extract compared to Humulune from Hop against Staphylococcus aureus (PTTC1431), Enterobacter aerogenes (PTCC1221), Listeria monocytogenes (PTCC1298) and Salmonella enterica (PTCC1709) by agar disk diffusion and broth microdilution methods. The results indicated that gram positive bacteria were more sensitive to the extracts compared to gram negative bacteria. The minimum inhibitory concentration (MIC) of Humulune and water extract of Hop against Staphylococcus aureus were 0.039 and 0.625 mg/ml respectively. Findings indicate that Humulune had the most antibacterial activity in both methods. The most inhibitory effect was shown against staphylococcus aureus in disk diffusion method (inhibition zone of 17mm). The effect of Humulune were more than water extract of Hop. Results indicate that Hop extract has antibacterial effect and can be used in combinational therapy or as a food preservative
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.
