Safie Khalilian; Fakhri Shahidi; Mohammad Elahi; Mohebbat Mohebbi; Majid Sarmad; Mansoureh Roshan Nejad
Abstract
In this study the effect of different levels of xanthan and pectin on water activity and sensory properties of fruit pastille formulation based on Cantaloupe puree has been studied. The effects of xanthan (0, 0.1, 0.2, 0.3 %) and pectin (0.2, 0.3, 0.4, 0.5 %) were analyzed in a completely randomized ...
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In this study the effect of different levels of xanthan and pectin on water activity and sensory properties of fruit pastille formulation based on Cantaloupe puree has been studied. The effects of xanthan (0, 0.1, 0.2, 0.3 %) and pectin (0.2, 0.3, 0.4, 0.5 %) were analyzed in a completely randomized design with factorial experiment. Results of ANOVA revealed that different levels of xanthan, pectin and interaction effects between pectin and xanthan had significant influence on water activity of cantaloupe pastilles (p≤0.05). The effects of pectin and xanthan were evaluated on sensory attributes by using multivariate variance analysis (MANOVA). Generally, only pectin level significantly changed (Hotelling Trace = p≤0.05) the sensory attributes. Pectin showed significant influence (p≤0.05) on color intensity, flavor color and appearance acceptance of pastilles. Xanthan had significant effect (p≤0.05) on color intensity and surface adhesivness. Pectin-xanthan interactions also showed significant influence (p≤0.05) on color intensity and stiffness of pastilles. Results of PCA determined that texture and flavor properties were more important than appearance attributes on total acceptance of cantaloupe pastille.
Keywords: Fruit pastille, Cantaloupe, Sensory properties, Water activity, Principal Component Analysis
Safie Khalilian; Mohebbat Mohebbi; Milad Fathi
Abstract
In this research, the possibility of production of a new nutrient fruit-based product prepared by applying apple puree, pectin, gelatin, starch, sugar and other ingredients has been investigated. Totally 10 different apple pastille formulations were produced. Water activity and sensory attributes of ...
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In this research, the possibility of production of a new nutrient fruit-based product prepared by applying apple puree, pectin, gelatin, starch, sugar and other ingredients has been investigated. Totally 10 different apple pastille formulations were produced. Water activity and sensory attributes of the samples were evaluated. Means were compared at significance level of 5%by Duncan test. The regression relationships were calculated. The results indicated that independent variables (starch, gelatin and sweeteners) have significant effects on dependent variables (water activity and sensory parameters). The sample containing 1.5% gelatin, 7.5%liquid glucose and 7.5% sucrose with optimal water activity of semi-dried products had the highest acceptance and been chosen as the best formula which could be produced in large scale.
Keywords: Apple, Fruit pastille, Sensory evaluation, Water activity
Sedigheh Abbasi; Seyed Mahmoud Mousavi; Mohebbat Mohebbi
Abstract
The effect of air drying temperature on shrinkage, rehydration ratio and microstructure of dried onion slices (3±0.2 mm thickness and 30 mm diameter) was studied. The different drying conditions led to distinctive structural changes in the samples, affecting the shrinkage and rehydration ratio. Experiments ...
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The effect of air drying temperature on shrinkage, rehydration ratio and microstructure of dried onion slices (3±0.2 mm thickness and 30 mm diameter) was studied. The different drying conditions led to distinctive structural changes in the samples, affecting the shrinkage and rehydration ratio. Experiments showed that the intensity of structural changes depends on temperature and drying times. A higher temperature and time caused greater damage to the microstructure of onion slices, resulting in the formation of a highly porous structure. The results also indicated that increasing time and temperature increased the shrinkage and rehydration ratio of samples. In mathematical modeling of shrinkage, the model proposed in this study, which had R2 values higher than 0.978 and SSE values pretty low, predicted accurately the experimental data.
Keywords: Shrinkage, Rehydration, Microstructure, Onion, Drying, Modeling
Atena Pasban; Mohebbat Mohebbi; Ahmad Ehtiati
Abstract
Nowadays, quality control of bread, especially in large scale production, requires application of novel methods. In this research, image analysis of digital images of Barbary bread enriched with soy flour was carried out at two storage intervals. Using Imagej software, crumb features (mean cell area ...
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Nowadays, quality control of bread, especially in large scale production, requires application of novel methods. In this research, image analysis of digital images of Barbary bread enriched with soy flour was carried out at two storage intervals. Using Imagej software, crumb features (mean cell area and void fraction) were computed for each image. Fractal dimensions of bread crumb images were measured using Fourier transform method with a code written in Matlab. Contrast, energy, correlation and homogeneity of images also were measured and statistically analyzed. Storage time had significant effect on fractal dimension and void fraction, also resulted changes in textural parameters of bread images. The deduction of this work could be regarded as rapid, non-destructive, objective and inexpensive method for quality evaluation of bread crumb.
Keywords: Barbary Bread, Fractal dimension, Image analysis, Soy Flour
Sedigheh Abbasi; Seyed Mahmoud Mousavi; Mohebbat Mohebbi
Abstract
The main purpose of present paper is the modeling of onion drying process and investigation of experimental data of onion drying obtained with using a hot air dryer. therefore some empirical and regression models have been considered to fit experimental data. The investigation of the experimental data ...
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The main purpose of present paper is the modeling of onion drying process and investigation of experimental data of onion drying obtained with using a hot air dryer. therefore some empirical and regression models have been considered to fit experimental data. The investigation of the experimental data shows the onion drying happens only in falling rate zone. The experimental data have been fitted with 12 emprical models and 74 regression models. The results showed that at 60, 70, 80 and 90 , “Midilli-Kucuk” model is the best model. The results obtaine from regression model shows that the best model is 10th order polynomial. Overall, it can be concluded the best polynomial model is slightly better than the best empirical model.Keywords: Drying, Onion, Modeling, Moisture
Mohammad Reza Amiryousefi; Mohebbat Mohebbi
Abstract
Osmotic dehydration, as a minimal processing method, has found increasingly wide prospects during the past few decades. This process involves mass transfer which is commonly modeled by applications of different procedures, mostly based on Fick's law. In this research, we approached the modeling process ...
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Osmotic dehydration, as a minimal processing method, has found increasingly wide prospects during the past few decades. This process involves mass transfer which is commonly modeled by applications of different procedures, mostly based on Fick's law. In this research, we approached the modeling process by first obtaining experimental measurement of potato’s solid gain, water loss and moisture content under different conditions of solution concentrations ( 5, 10 and 15% w/w), temperatures (30, 40 and 60oC) , potato to solution ratio (1:6, 1:8 and 1:10) as well as time intervals (1, 2, 3 & 4h). In order to evaluate the effect of changes in operational parameters on mass transfer kinetics, sensitivity analysis was performed. Artificial neural networks (ANN) was applied for modeling. The results exhibited how much powerful the model is in prediction of the system’s outputs, and high sensitiveness of these outputs to the ratio of potato to osmotic solution.
Keywords: Potato, Osmotic dehydration, Sensitivity analysis, Artificial neural networks