Food Technology
Narjes Babaei; Mohammad Goli
Abstract
Introduction: Diabetes recognized as one of the most important health problems and the most common metabolic disease in the world. The prevalence of diabetes is increasing worldwide, including in Iran (Forouhi & Wareham, 2010). Celiac is a disease in which the mucous membrane of the small intestine ...
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Introduction: Diabetes recognized as one of the most important health problems and the most common metabolic disease in the world. The prevalence of diabetes is increasing worldwide, including in Iran (Forouhi & Wareham, 2010). Celiac is a disease in which the mucous membrane of the small intestine of a person with wheat gluten intolerance damaged by gluten and causes intestinal inflammation (Hopper et al., 2007). Stevia rebaudiana bertoni belongs to the Astrasse family, a perennial natural, calorie-free sweetener that has a sweetening power of 100 to 400 times greater than sucrose (Agarwal et al., 2009). Isomalt, a polyol, used as sugars substitute (sucrose, high fructose corn syrup, glucose syrup, etc.) (Schiweck and Munir, 1992). This study aimed at producing dietary Sohan-Pilaki for diabetic and celiac patients using replacement of sucrose with Stevia-Isomalt and the complete replacement of wheat flour with rice-corn flour. Rice and corn flour used to improve the textural and nutritional properties. Material and Methods: For production of dietary Sohan-Polaki, the raw materials (white sugar 40.03%, sorbitol liquid 16.01%, vegetable oil 32.03%) transferred to the kettle for melting over a gentle flame followed by adding the rest materials such as rice and corn flour (8.1%), egg yolk (3.2%) and cardamom (0.72%). The final dough then poured into the tray container after splicing and finishing the production operation and after being chilled and formed to the required dimensions by the forming machine. For the preparation of dietary Sohan-Polaki, independent variables were included, replacement of Stevia-Isomalt with surface (0 to 100%), rice to corn flour ratio (0 to 100%) and cooking temperature (160 to 180°C). All other compounds considered constant. Isomalt is a substitute for sugar as a filler. To obtain optimal points, 34 experiments proposed by Design Expert software, central composite design response surface methodology, double in the other points, six central points with alpha 2. Test responses included density (replacement of rapeseed, Naghipour et al., 2013), textural properties, i.e., hardness (TPA, Khazaiy Pool et al., 2015), color changes assessment (Lab, Image J, Aslanzadeh et al., 2014). Results and Discussion: Isomalt causes increasing the rigidity and led to a decrease in porosity and ultimately a decrease in density (Bagherpoor and Khosroshahi Asl, 2016). The quality of the sweets eaten directly related to their texture characteristics. Among the various textural parameters, hardness considered to be an important characteristic, which refers to the maximum force curve height at the first pressure and represents the maximum force applied during the biting operation (Cheng and Bhat, 2016). The amount of moisture, dry matter, amount and type of protein and fat also have some effect on hardness. In addition, at high levels of replacement wheat with corn flour, hardness increased with increasing Stevia-Isomalt content. Increasing the sucrose concentration due to its effect on the corn starch chains of the amorphous region, causes granulation of the starch and stabilization of the gel, leading to harder gel formation (Sun et al., 2014).Discoloration caused by caramelization and non-enzymatic browning reactions due to rising temperatures. As the temperature increases, the oxidation of the fats becomes more intense, which in turn has a significant effect on the color of the dyes studied (Ghandehari Yazdi et al., 2018). Since non-sucrose sweeteners play an important role in lightness changes, they are also associated with caramelization and the Millard reaction (non-enzymatic browning) between reducing sugars and amino acids. Sucrose (non-reducing sugar) at high temperatures converted to glucose and fructose (reducing sugars). Thus, if the amount of sucrose reduced, the color intensification is weaker due to the lower formation of the products from the reaction of Millard (Gonzalez-Mateo et al., 2009).Overall, according to the type of flour consumed in the Sohan-Polaki formulation, the two final optimal formulas, i.e., optimal formula 1, including sucrose replacement with Stevia-Isomalt 24%, the ratio of rice to corn flour 0.99 and cooking temperature of 166°C ( With a density of 1.37 g/cm3, the hardness of 1.85 N and color changes compared to the control 3.66) and optimal formula 2, including sucrose replacement with Stevia-Isomalt 24%, the ratio of rice to corn flour 0.02, and cooking temperature of 180°C (with a density of 1.23 g / cm3, the hardness of 2.07 N and color changes compared to the control of 10.16) were introduced as the best treatments.
Food Technology
Morteza Heidarian; Mohammad Goli
Abstract
Introduction: Lifestyle modifications related to change in the eating quality and quantity along with mental stress led to the prevalence of non-communicable diseases. Based on the consumer’s demand, food scientists are now focusing on developing sugar free or low- carbohydrate, fat free, low calorie, ...
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Introduction: Lifestyle modifications related to change in the eating quality and quantity along with mental stress led to the prevalence of non-communicable diseases. Based on the consumer’s demand, food scientists are now focusing on developing sugar free or low- carbohydrate, fat free, low calorie, and fiber and protein rich foods. Masghati is one of the Iranian traditional sweets, which is very popular due to its desirable texture and sensory properties. However, considering its high sugar content, its consumption is restricted in obes and diabetics. In recent years, a number of artificial sweeteners like saccharine, acesulfame‐K, aspartame, which are sweeter than sucrose and nontoxic, have been developed and introduced to replace sugar. One more sweetener, sucralose, has gained the approval of the Food and Agriculture Organization/World Health Organization. Sucralose, the only noncaloric sweetener originated from sugar is approximately 600 times sweeter than sucrose and is marketed for broad use in food and beverages in over 30 countries worldwide. Isomalt is a sweet, low-calorie bulking agent with properties and characteristics similar to sucrose. It is a sugar alcohol that is odorless, crystalline, and non-hygroscopic. The sweetening power of isomalt lies between 0.45 and 0.60 as compared with that of sucrose. Ganoderma lucidum is a wood-degrading mushroom that is treasured as a functional food since primitive times. Ganoderma is a rich source of protein, carbohydrate, fat, fiber and ash. No research has been done on the use of Ganoderma lucidum and substituting sucrose with sucralose-isomalt, as well as substituting wheat starch with potato starch in Masghati formulation, Therefore, the aim of this study was to investigate the possibility of enrichment this product with Ganoderma lucidum and sucrose substitution with sucralose-isomalt and wheat starch substitution with potato starch. Materials and Methods: Materials used in Masghati formulation consisted of wheat and potato starch (Shahdineh Aran Co), isomalt, sucralose, Ganoderma lucidum were supplied from salamatgostaran arayan Co. All chemicals were from Merck Co. The formulation of Masghati include wheat starch (9.34%), sugar (46.72%), oil (9.34), saffron (0.02%), cardamom (1.4%), rosewater (23.36%) and vanilla (0.48%) were selected. To produce Masghati, the mixture of sugar, oil and water was heated to boiling temperature and complete dissolution. After the heat treatment (100°C for 2h), the mixture was cooled to 40°C and the wheat starch was added and mixed. At the end, saffron, cardamom, rosewater and vanilla were added. The prepared mixture was molded and placed at 18°C for 24h. Moisture, protein and sugar were determined according to AOAC (2000) and AACC standard numbers, 46-12 and 01-50-80. The density was also determined according to (Le-Bail et al., 2010). High-performance liquid chromatography measurement of vitamin D was performed according to National institute of standard number 13579. Textural properties were determined using a Texture Analyzer. In this study, the effects of sucrose replacement with sucralose-isomalt (0-100%), wheat starch replacement with potato starch (0-100%) and Ganoderma lucidum (0-1%) on physicochemical and textural properties (density, hardness, adhesiveness, springiness) were investigated by response surface methodology (RSM) in the form of a central composite design with 6 central point (α=2). Optimal and control samples were examined in terms of qualitative characteristics such as moisture, protein, sugar, vitamin D, density, textural (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness) and sensory properties during 0, 15, 30 and 45 days after production. Comparison of the optimal and control samples was done in a Duncan's new multiple range test using SPSS ver: 9.1 software. Results and Discussion: The results revealed that increase in the percentage of wheat starch replacement with potato starch and replacing sucrose with sucralose-isomalt in higher amounts resulted in an increase of the density. The variables of sucrose substitution with sucralose-isomalt and wheat starch with potato starch at the assessed levels did not have a significant effect on the adhesiveness and springiness of the produced samples. The interaction effect of sucrose substitution with sucralose-isomalt and wheat starch with potato starch showed that, in 75% level of wheat starch substitution with potato starch and 25% sucrose substitution with sucralose-isomalt had a significant effect on reducing hardness and softening samples. Treatments obtained by the model contain 62% sucrose substitution with sucralose-isomalt , 40% wheat starch substitution with potato starch and 0.46% Ganoderma lucidum and 52% sucrose substitution with sucralose-isomalt, 36% wheat starch substitution with potato starch and 0.53% Ganoderma lucidum, were introduced as optimal samples to maintain the quality characteristics and increase Masghati nutritional value. Considering the results, substitution a part of the sucrose with sucralose-isomalt and using Ganoderma lucidum in Masghati formulation led to a successful reduction of total sucrose, and an increment of protein and vitamin D.
Food Technology
Delaram Hami; Mohammad Goli
Abstract
Introduction: Ice cream contains a mixture of milk components, sweeteners, stabilizers, emulsifiers, and flavorings. The quality of the finished product depends not only on the processing conditions or the freezing efficiency, but also on the constituents, the amount of entrapped air, and the number ...
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Introduction: Ice cream contains a mixture of milk components, sweeteners, stabilizers, emulsifiers, and flavorings. The quality of the finished product depends not only on the processing conditions or the freezing efficiency, but also on the constituents, the amount of entrapped air, and the number of ice crystals. The physical structure of ice cream has a significant effect on the melting properties (melting rate) and texture (hardness) of ice cream (Mouse & Hartel, 2004). The improvement and expansion of the ice cream structure are attributed to the macromolecules present in the ice cream mixture; milk fat, protein, and carbohydrates (Adapa et al., 2000). Quinoa as a high biologically valuable protein can be used in various food products to enrich and positively affect the physical and sensory properties of the product (James, 2009). The purpose of the present study was to replace skim milk powder with quinoa flour (0 to 100%), hydrogenated vegetable oil (4.5 to 8.5%) and Panisol gum (0.25 to 0.65%) to obtain the optimal formulas of Vanilla ice cream using the response surface methodology. Materials and Methods: After adjusting the ratio of the ingredients in the various ice cream formulations, the amount of raw material of each formula was weighed. The milk was then heated to about 45 ° C, and then the remaining ingredients were slowly added and thoroughly mixed. The mixture was then pasteurized at 85 °C for 15 minutes. After the pasteurization operation, the mixture was immediately kept in a water-ice bath and cold down for 4 hours in a 4 °C refrigerator. After the ripening step, the mixture went through the freezing phase in a homemade ice cream maker. The ice cream samples were packed in plastic containers and stored at -18 °C for the period of hardening. To optimize the process conditions, the independent variables A (quinoa flour replacement from 0 to 100%), B (hydrogenated vegetable oil from 4.5 to 8.5%) and C (Panisol gum from 0.25 to 0.65%) were selected at five levels. To obtain optimal points, 34 experiments were recommended by design expert software. The volumetric overrun (%) and the melting rate (g/min.) were measured according to Hashemi et al., (2015) method. Ice cream textural properties were tested after 3 days storage at -18 °C using a Brookfield texture analyzer. It was equipped with a cylindrical probe with a diameter of 6 mm and a height of 15 mm. The probe was applied to the test samples twice at a speed of 1 mm / s and up to 50% of the probe height and the results were recorded by device software. Ice cream textural data used in this study included hardness (g) and adhesiveness (g. sec) (Hashemi et al., 2015). Results and Discussions: Reducing overrun of ice cream samples by increasing the replacement levels of quinoa flour can be attributed to an increase in the viscosity. As viscosity increases, due to the reduced mixing ability of the ice cream mixture, the ability of air to enter the mixture of ice cream containing quinoa flour has been reduced during freezing (Gelroth et al., 2001). The reason for the decrease in the melting rate of ice cream with increasing percentage of quinoa flour replacement can be attributed to the existence of polysaccharide compounds with high water holding capacity, which led to increase the product water intake intensity and viscosity and subsequently decreasethe overrun. One of the factors affecting the melting properties is the increase in volume. In addition, the role of quinoa flour in enhancing the melting resistance of ice cream can be attributed to the type of protein content, the emulsifier potential and the surface active properties of its proteins and lipids. The presence of high amounts of protein in quinoa flour has a significant effect on the stability of air molecules. Since quinoa flour contains high amounts of protein, this fraction of flour quinoa protein, increases the hardness of ice cream through creating hydrogen bonds between the amide-hydroxyl and hydroxyl-carbonyl groups with other polar groups of other ice cream components such as panisol gum. In addition, hydrogen bonds are likely to be formed by electrostatic interactions between the quinoa protein groups of the polar with the polar part of the gum panisol, which may also be the reason for the increased hardness of the ice cream in the presence of the quinoa flour. With polar groups, quinoa flour traps the water in its structure and ultimately increases the consistency and adhesiveness of the ice cream. It is also possible that the protein portion of quinoa flour binds to the water molecules present in the sample through hydrogen bonding and ion-dipole and dipole-dipole interactions, thereby reducing water activity, increasing sample adhesiveness (Fatemi, 2008). The optimal formulas were predicted for replacement of skim milk powder with quinoa flour at 25 and 53%, hydrogenated vegetable oil 8.5 and 8.2% and panisol gum 0.39 and 0.48%, respectively.
Mohammad Javad Golieh; Mohammad Goli
Abstract
Introduction: Recently, the prevalence of diseases related to diabetes, hypertension, and obesity, due to high and persistent consumption of sucrose is increasing rapidly. Concerns about the adverse effects of sugar consumptionon one hand, and manufacturers and consumers attention for natural sweeteners ...
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Introduction: Recently, the prevalence of diseases related to diabetes, hypertension, and obesity, due to high and persistent consumption of sucrose is increasing rapidly. Concerns about the adverse effects of sugar consumptionon one hand, and manufacturers and consumers attention for natural sweeteners to replace sugar, on the other hand, reveal that innovative approaches are needed to help develop a healthy diet which prevents such diseases. Stevia can be introduced as a good replacement for sucrose. Corchorus olitorius L. is a rich source of bioactive compounds such as protein, fiber, vitamins, minerals, sterols, tocopherols, and carotenoids, which has significant antioxidant, antibacterial, antifungal, antiviral, anti-inflammatory and anti-cancer properties. This study aimed to reduce the sugar level in Luz preparation and produced a high nutritive product by using Corchorus olitorius. Materials and methods: Materials used in Luz formulation consisted of isomalt, sorbitol, coconut powder, pistachio powder, cardamom, cinnamon and chlorophyll, stevia, and Corchorus olitorius were supplied from Salamat-gostaran arayan Co. All chemicals were from Merck Co. The formulations of Luz include sorbitol (29.68%), sugar (25.85%), coconut powder (38.75%), cardamom (0.3%), cinnamon (0.26%) and chlorophyll (58.5%). 2) were selected, and isomalt was used as filler. To produce Luz, the mixture of sorbitol and isomalt was heated to reach boiling temperature and complete dissolution. After the heat treatment (126°C for 1h), the mixture was cooled to 40°C and the other materials were added and mixed. The prepared samples were molded and placed at 15°C for 3 h. Moisture, ash, protein, fat, and sugar were determined according to AACC standard numbers. The density was also determined according to AACC standard number 54-21. Textural properties were determined using a texture analyzer. Atomic Spectroscopic measurement of minerals was performed according to Devatkal et al. (2004). The color evaluation was performed by the Image Processing method. In this study, the effects of Stevia replacement with sugar (0-100%), Corchorus olitorius replacement with pistachio powder (0-100%) and cooking temperature (50-70°C) on physical and textural properties (density, hardness) of Luz were investigated. Formulation optimization of enriched dietary Luz was performed using Response Surface Method in the form of a central composite design with 6 central points and two replications (α=2) in other locations. In optimum condition, the results of physicochemical, textural and color properties were analyzed by SPSS software. Results and discussion: The linear model was suggested for density changes, and independent effect of variables (stevia replacement, Corchorus olitorius replacement, cooking temperature), interaction effect of Stevia and Corchorus olitorius replacement, interaction effect of Corchorus olitorius replacement and cooking temperature, the quadratic effect of Stevia replacement and the quadratic effect of cooking temperature were significant on density (P <0.05 or P <0.001). The density of all treatments increased with increasing the levels of Stevia and Corchorus olitorius replacement. An increase in density was observed with increasing cooking temperature. The interaction effect of Corchorus olitorius and cooking temperature caused a significant (P<0.05), decrease in hardness. A reduction in the level of stevia replacement resulted in a decrease in hardness. The optimum formulation of dietary Luz was introduced containing 25% Stevia, 25% Corchorus olitorius and cooking temperature of 65°C, and 55% Stevia, 75% Corchorus Olitorius and cooking temperature of 55°C. Overall, the nutritional value of dietary Luz containing Corchorus olitorius was improved in terms of protein, ash, magnesium and calcium content. The total sugar content of the optimum samples was significantly lower than the control. The textural characteristics of the optimum samples had not changed significantly.
Forouzan Jalali-zand; Mohammad Goli
Abstract
Introduction: Microencapsulation is represented as a technology of packaging solids, liquids, or gaseous materials in miniature sealed capsules that can release their contents at controlled speeds under specific conditions. The packaged materials can be pure materials or a mix, which are also called ...
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Introduction: Microencapsulation is represented as a technology of packaging solids, liquids, or gaseous materials in miniature sealed capsules that can release their contents at controlled speeds under specific conditions. The packaged materials can be pure materials or a mix, which are also called coated material, core material, actives, internal phase (Fang & Bhandari, 2010). Selenium is a micronutrient essential element for human health, which is toxic in high concentrations. Selenium is a component of selenoproteins that plays an enzymatic and structural roles in human biochemistry. Selenium is known as an antioxidant and catalyzer for active thyroid hormone production. The aim of this study was to optimize the microencapsulation of sodium selenite (100-900 mg per 20 mL final spray solution) using a combination of Arabic gum (25-29% per 20 mL final spray solution) and Persian gum (1-5% per 20 mL final spray solution) as capsule wall applying modified solvent evaporation method to produce microcapsules with the highest encapsulation efficiency (EE) and the smallest possible particle size using the response surface method (RSM) with central composite design (α = 2 with 6 central points and 2 repetition in axial and factorial points). Materials and Methods: In this research, production of encapsulated sodium selenite at different concentration (100, 300, 500, 700 and 900 mg/20 cc) with Arabic gum (25%, 26%, 27%, 28% and 29%) and Analogous Farsi gum (5%, 4%, 3%, 2% and 1%) as wall materials by solvent evaporation method was studied. The optimization of microcapsules based on the highest encapsulation efficiency and smallest microcapsules size was studied using RSM. Based on the mentioned parameters, 2 optimum conditions were chosen. The first one was a condition where the samples produced with 135 mg sodium selenite in 20 ml sprayed solution, 27% and 3% Arabic and Farsi gum, respectively. In this condition the encapsulation efficiency was 79.63% whereas the microcapsules size was 49.98 µm. The second condition was followed by producing samples with 109 mg sodium selenite in 20 ml sprayed solution, 28% and 2% Arabic and Farsi gum with result of 95.10% encapsulation efficiency and the size of 46.71 µm. Finally 390 ppm capsules of the first condition and 480 ppm capsules of second condition (equal to 8.6 ppm sodium selenite salt), synthesized BHA (200 ppm) and sodium selenite salt (8.6 ppm) were added to a free anti-oxidant soybean oil and were kept at 55°C at 0, 23 and 46 days which was equal with 20°C at 0, 180 and 360 days. In this condition, peroxide value, acidity, Thiobarbituric acid, Anisidine value, Totox value and anti-oxidant activity of free anti-oxidant soybean oil were evaluated using SPSS software. Results & Discussion: The results achieved by RSM showed that sodium selenite concentration had reverse relation on encapsulation efficiency whereas there was direct relation with Arabic and Farsi gum concentration. Also the size of microcapsules with had direct relation on sodium selenite concentration whereas Arabic and Farsi gum concentration had reverse relation. The result of SPSS analyses showed that with presence of the encapsulated sodium selenite anti-oxidant and synthesized BHA anti-oxidant in soybean oil, peroxide value, acidity, Thiobarbituric acid, Anisidine value, Totox value decreased whereas anti-oxidant activity of soybean oil increased. Based on anti-oxidant characteristics in soybean oil, recommended treatments in this research are: condition 2 ˃ condition 1 ≥ BHA ˃ sodium selenite salt ˃ control sample without anti-oxidant. The results of this study recommend the incorporation of encapsulated sodium selenite (condition 1 and 2) for increasing the shelf life of soybean oil as an alternative to synthesized BHA.
Foroozan Jafari; Nafiseh Zamindar; Mohammad Goli; Zahra Ghorbani
Abstract
Introductıon: In developing countries, camel meat is used to provide nutrients, proteins, vitamins, and minerals but it usually has a tough texture. Marinating meat may improve its flavor and tenderness. It has been shown that plant enzymes such as papain, ginger, and Cucumis increase the meat's tenderness ...
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Introductıon: In developing countries, camel meat is used to provide nutrients, proteins, vitamins, and minerals but it usually has a tough texture. Marinating meat may improve its flavor and tenderness. It has been shown that plant enzymes such as papain, ginger, and Cucumis increase the meat's tenderness and improve the flavor and aroma of the products.Ginger extract (GE) could improve the tenderness of camel meat by “Zingibain”. Marination in acidic solutions has been used both traditionally and industrially for the tenderization and flavoring of meat (Abdeldaiem and Hoda., 2013; Tsai et al., 2012). The tenderization effect of marination on meat have been examined by using organic acids such as citric acid (Aktas et al., 2003; Berge et al., 2001; Ke et al., 2009; Kim et al., 2013; Ke, 2006; Ke et al. 2009).The objective of this study was to evaluate the effect of ultrasound and marination with different concentrations of citric acid and Ginger extract 30% on the physicochemical characteristics of camel meat. Materials and methods: Fresh ginger rhizome (Zingiber officinalis roscoe) purchased from a local market was washed, peeled, sliced and immediately homogenized with an equal quantity of chilled and distilled water (4ºC) for 2 min to extract the crude enzyme. The homogenate was filtered through Buchner funnel and the water to get the GE. Marinade solutions were prepared by the addition of 0.5, 1 and 1.5% citric acid to 30% GE, and distilled water was used as control. To prepare the required 30% GE, the crude fresh GE was diluted with distilled water (He et al., 2015).The portions from Biceps femoris muscles of aged male camel carcasses (4 years of age) were prepared according to the method described by Abdeldaiem et al (2013). Uniform sized (3×3×3 cm) of aged camel meat chunks were dipped in the curing solutions at the ratio of 3:1(meat: liquid) and immersed in the polyethylene bags and kept at 4±1°C for 24 and 48 h (Abdeldaeim et al., 2014; Garge et al., 2006).The pH values were measured directly using a probe-type electrode (Naveena et al., 2004). Uptake of the marinade (%) was measured according to the method described by Garg et al (2006) and Hosseini et al (2012).The color measurements; lightness (L*), redness (a*) and yellowness (b*) were performed at the surface of the marinated meat samples (Barbut, 2004).Cooking loss of meat samples was determined so that He et al (2015) and Kim et al (1995) described.Shear force values of cooked samples were determined using texture analyzer with Warner-Bratzler shear apparatus, while muscular fibers were almost parallel to the force as normally occurs during chewing. Six meat cores (1.27 cm diameter) parallel to muscle fiber were sheared once through the center by a warner-Bratzler shear attachment using 50 kg compression load cell and 200 mm/min cross-head speed (Karimi et al., 2008; Hosseini et al., 2012).After 24 and 48 h marination, samples were prepared for (SEM) as described by Naveena et al (2004).A completely randomized design in a factorial experiment with 3 replications was employed by using analysis of variance (ANOVA) to study the effect of ultra-sonication, and time on the physicochemical properties of camel meat. Least significant difference (LSD) test was used to determine differences between treatments means (P<0.05). Data were analyzed using the procedure of SAS version 8 (Burke et al., 2003). Results and discussion: Ultrasonication caused a decrease in pH while increasing marination time caused an increase in pH of all samples compared with control. Cooked samples showed higher pH compering with raw marinated samples. Ultration and increasing marination time caused a significant increase in marinade uptake due to structural changes. Application of ultrasound, the higher concentration of acid in marinade solution and longer marination period resulted in lower shear forces of meat samples.Marination by 30% GE in addition to 1.5% citric acid and ultration illustrated maximum tenderness, lower pH and L*-value but caused less water holding capacity and higher cooking loss.
Elnaz Shafie; Mohammad Goli
Abstract
Introduction: Milk dessert is a product that contains at least 50% the fresh cow milk or reconstituted milk, which is made with supplementary additives such as flavors, sweeteners, thickeners, and stabilizers, after undergoing heat treatment such as pasteurization or sterilization. Spirulina platensis ...
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Introduction: Milk dessert is a product that contains at least 50% the fresh cow milk or reconstituted milk, which is made with supplementary additives such as flavors, sweeteners, thickeners, and stabilizers, after undergoing heat treatment such as pasteurization or sterilization. Spirulina platensis is a multi-cellular microalgae and a green-blue filament that is a rich source of protein, essential amino acids, essential fatty acids, vitamins, minerals and pigments. Today, as a substitute for sucrose, non-caloric sweeteners are used, which in a small amount make too much sweetness, but they are not absorbed by the body. Of these, stevia with higher sweetness than sucrose (300 to 400 times), less calories and lower glycemia index, is a good herbal sweetener to replace sucrose. Materials and methods: Factor A contains the percentage of algae Spirulina platensis (alternative to milk powder) at 5 levels (0-2 % of the final formula), factor B contains the percentage of stevia replacement with sucrose at 5 levels (0-100), to achieve optimal pudding production formula were selected. Optimization of formula was performed based on the parameters of syneresis, viscosity, hardness and cohesiveness by Response Surface Method (central composite design, α=2 with 6 central points). The results were analyzed using SPSS 20 software and the comparison of the means was done by LSD at 5% level and the charts were drawn by Excel software. Results & Discussion SyneresisGenerally, due to the increase of molecular connections between the chains and the outflow of water from the structure is created. According to the results of Table 3, the independent effect of stevia replacement with sugar, the interaction effect of Spirulina platensis and stevia replacement, and the quadratic effect of each of the independent variables on the Syneresis factor were significant (P <0.05). The rate of syneresis of the samples at higher levels of stevia replacement was reduced by decreasing the percentage of Spirulina platensis replacement, and at lower levels of stevia replacement, with the decrease in the percentage of Spirulina platensis replacement, the amount of syneresis significantly increased. Water holding capacity is linked to the ability of proteins, fats, and dietary fiber to maintain water inside the product structure. Because Spirulina platensis has high levels of protein, dietary fiber and fat, its presence in the formulation of frozen desserts has a significant effect on reducing the product's syneresis. ViscosityAs shown in Table 3, the independent effect of Spirulina platensis replacement and stevia replacement, the interaction effect of Spirulina platensis and stevia replacement, the quadratic effect of Spirulina platensis and stevia replacement on the amount of viscosity was significant (P <0.05 ). The level of viscosity at lower levels of stevia replacement decreased with a decreasing percentage of Spirulina platensis replacement, and at the higher levels of stevia replacement, reducing Spirulina platensis replacement percentage was no significant effect on the viscosity (Fig. 2). In general, the presence of Spirulina platensis in the pudding formulation increased its viscosity, which could be due to the Spirulina platensis protein structure and intercellular interactions. Spirulina with high water absorption reduces water mobility. Also, the presence of fiber and hydroxyl compounds in the structure of this fine algae has a significant effect on the viscosity of the product. Hardness and cohesivenessReplacement of Spirulina platensis and Stevia in pudding formulations did not have a significant effect on the hardness and cohesiveness of texture. While the interaction effect of Spirulina platensis and Stevia replacement on the hardness and cohesiveness of the pudding samples was significant (P<0.001). The quadratic effect of Spirulina platensis and stevia replacement on the amount of hardness and cohesiveness of texture was significant (P <0.05). At lower levels of stevia replacement, by increasing the Spirulina platensis replacement percentage, the hardness of the samples first increased and then decreased, while at higher levels of stevia replacement, with increasing Spirulina platensis replacement percentage, the hardness of the samples first decreased and then increased. Large particles of Spirulina platensis can cause unconnectedness and network connectivity and ultimately create a more sophisticated structure. In fact, Spirulina platensis protein molecules, having a hydrophilic property, compete with other molecules to bind to water molecules, which results in a weaker and more unstable gel structure. On the other hand, tissue hardness is largely dependent on dry matter, the amount and type of protein in the sample. High levels of protein cause cross-linking in the gel network and, ultimately, a rigid and dense structure. But it should be noted that the amount of sample fat plays an important role in the product's texture. Since Spirulina platensis, in addition to protein, also has significant amounts of fat, the intervention of the fatty molecules of this small algae can be effective in forming a weaker gel network and producing soft texture in the product. Finally, optimal formula 1 (2 % Spirulina platensis and 95% Stevia replacement) and optimal formula 2 (0.1% Spirulina platensis and 50% Stevia replacement) were predicted.
Fatemeh Bahrami Maghsudbeki; Hajar Abbasi; Mohammad Goli
Abstract
Introduction: Legumes are suitable sources in nutraceutical properties due to existence of anticancer, antioxidant and also significant antimicrobial substances. Different processing such as soaking, peeling and germinating improves nutritional value and bioavailability of minerals such as calcium, iron ...
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Introduction: Legumes are suitable sources in nutraceutical properties due to existence of anticancer, antioxidant and also significant antimicrobial substances. Different processing such as soaking, peeling and germinating improves nutritional value and bioavailability of minerals such as calcium, iron and phosphorus content of legumes and based on the literature review, germination is the best method among the others. The results of previous researches demonstrated significant improvement of nutraceutical and farmoceutical properties of products due to germination. In legumes, sprouted lentil has higher nutritional value such as minerals and essential amino acids than others. Cereal based products, especially products of wheat flour such as bread, pastries, biscuits and etc are used generally as a staple food around the world. Cake is one of the widely used confectionary cereal based product that its nutritional quality is important in public health. According to deficiency of wheat flour from many essential amino acids and important minerals such as iron, the aim of present study was to employ natural enrichment of cake with sprouted lentile and improving the qualitative characteristics of products using active gluten and hemicellulase enzyme. Due to the existence of problems in enrichment of wheat flour with iron due to difficulties in uniform distribution of particles and creation of unsuitable organoleptic properties in the products, currently, iron enrichment is limited to whole flour in Iran. Therefore, the results of the present research could an alternative way for flour enrichment with iron and other nutrients.
Materials and method: In order to prepare sprouted lentil flour, the “official” lentil variety was prepared and treated at ambient temperature (24°C) and suitable humidity (90%) in dark place in order to germinate and increase the shoot height to 1.5 cm. The sprouted lentils were dried at room temperature in shadow. Then, they were milled and sieved in order to achieve suitable particle size. At the beginning step, sprouted lentil flour and wheat flour were evaluated in terms of protein, moisture, ash, fat and minerals such as iron, calcium, potassium and phosphorus. After numerous pre-tests by experts in cereal technology, the usable quantities of sprouted lentil flour according to organoleptic characteristics of the product, was considered 25% of batter’s flour. Improving the textural characteristics of products due the negative effects of germinated lentils flour was considered using independent variables of present study (hemi-cellulase enzymes at 0, 25 and 50 ppm levels and active gluten powder at %0, %1/5 and %3). Sprouted lentil flour was treated for 30 minutes with enzyme before using in batter formulation. Prepared samples with 25% replaced sprouted lentil with wheat flour and hemicellulase (0, 25, 50 ppm) and active gluten (%0, %1.5, %3) were investigated in terms of volume, bulk density, color properties of crust and crumb, moisture content, textural properties (hardness, cohesiveness and springiness) and also sensorial properties. Prepared product based on optimized formulation according to the results of chemical, physical and sensorial analysis was evaluated in staling rate, the quantities of fat, protein, ash, fiber and minerals such as iron, calcium, phosphorus, potassium and its results were compared to control. Data was analyzed according to the factorial experiments based on completely randomized design by SAS software (version 9.2), and the means were compared by LSD test at 5 significance percent level. Statistical evaluation of sensorial properties was also done based on qualitative method of Kruskal-Wallis.
Results and Discussion: In chemical composition of wheat and sprouted lentil flour, there were significant differences between two samples in terms of protein, ash, and minerals content such as iron, calcium, phosphorus and potassium. But, there was no significant difference in fat content. The quantity of iron in lentil flour was five times more than that of wheat flour, calcium was double, potassium was seven times and phosphorus was six times more than that of wheat flour. Also, sprouted lentil flour showed higher protein content than wheat flour. Addition of sprouted lentils to batter formulation increased moisture content of the sample than the same one prepared only with wheat flour. Gluten and hemicellulase had significant effects on reducing the apparent density of samples and improving the physical, sensorial and textural characteristics of the product. In this regard, the hardness of sample’s crumb were decreased and theirs cohesiveness and springiness were increased significantly. According to the results of the present study, the addition of gluten and hemicellulase enzyme was improved color properties, especially in crust position. Therefore, independent variables were effective in improvement of qualitative properties of products. Finally, the optimal sample based on physical, textural and sensorial evaluation was introduced a sample with 25% sprouted lentil flour, 3% active gluten and 50 ppm hemicellulase enzymes. The optimum sample was closed to wheat control sample in the case of the qualitative characteristics. Comparison of textural characteristics of optimum and control samples during storage was indicated the similar characteristics of them. Sprouted lentil flour was a rich material in fiber with high water binding capacity in technological point. Therefore, it improved moisture retention and softness of texture. As well as, comparison the textural qualitative characteristics of the selected and control samples (prepared with wheat flour completely without additives) was shown a very high affinity in them. The products made with sprouted lentil had significantly higher nutritional value in protein, ash, crude fiber and minerals such as iron, calcium, potassium and phosphorus content than control. The iron content of optimum sample was more than twice of the control. Therefore, the results of the present research are effective in production of the functional product with improved nutritional characteristics. Due to the unique nutritional value of grain, more sprouted bean is recommended to use in food product formulation, and at the same time suitable additives are used for reducing their impact on the textural and sensorial properties of product.
