Food Technology
Farzaneh Esmaeili; Mahnaz Hashemiravan; Mohammad Reza Eshaghi; Hassan Gandomi
Abstract
[1]Introduction: Nowadays, there is a great tendency to consume functional foods, with special medicinal and extranutritional value in addition to basic nutritional properties. Foods containing probiotics and prebiotic compounds are classified in this category. Inulin is a water soluble storage polysaccharide ...
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[1]Introduction: Nowadays, there is a great tendency to consume functional foods, with special medicinal and extranutritional value in addition to basic nutritional properties. Foods containing probiotics and prebiotic compounds are classified in this category. Inulin is a water soluble storage polysaccharide and belongs to a group of non-digestible carbohydrates called fructans. Inulin is naturally present in some flowering plant species such as chicory and burdock root. The amount of inulin in these plants is in the range of 1 to 20% of the weight of the fresh plant. Pharmacological studies report that Burdock root contains significant amounts of the inulin as a prebiotic compounds, also exhibits a wide range of biological activities, specifically antioxidative, anti-inflammatory, and free radical scavenging activities. The aim of this study was to encapsulate the aqueous extract of burdock root and use it in a probiotic drink based on orange-carrot juice. Material and Method: The Burdock roots were obtained from the local medical plant market, Tehran, Iran. Orange and carrot juice were purchased from Nooshin and Tandis (Food Company, Tehran, Iran) respectively. Maltodextrin and gum Arabic were prepared from Merck, Germany. First, the plant roots were dried to 5.2% moisture and then its aqueous extract was extracted with the help of ultrasonication. Then burdock roots extracts were encapsulated by spray drying (microencapsulation) and freeze drying (nanocapsulation) using maltodextrin and gum Arabic as wall coating agents. Capsule properties including encapsulation efficiency, particle size distribution, moisture, density, structural properties, TPC and antioxidant were determined. Then the encapsulated extracts (at levels of 0.5 and 1%) and free extract were used in the formulation of probiotic orange-carrot juice and its effect on the survival of probiotic bacteria as well as physicochemical and sensory properties of the final product during 30 days in refrigerator (4±0.5 °C) were investigated. All experiments were carried out based on complete randomized design and the results represent the mean of at least three replicates. The data obtained were analyzed by the analysis of variance (ANOVA) using Minitab 16.0 statistical software. Significant differences between means were determined by Duncan’s multiple range test at a probability levels of P≤0.05. Results and Discussion: The results of encapsulation phase showed that Nanocapsules had higher efficiency and phenolic compounds content than microcapsules. The highest level of efficiency (92.75%) and phenolic compounds (0.385 mg GAE/g) and the smallest capsule particle size (14.33±0.22 µm) were observed in Nanocapsules prepared with gum Arabic. The SEM images showed that the produced capsules in terms of microstructure, had flaky/glassy and angular surfaces and did not have a regular shape. By adding different forms of the extract (free/micro/Nano) to the orange-carrot juice, it was found that its characteristics including viability of probiotics, formalin index, turbidity, viscosity and antioxidant activity were significantly enhanced during cold storage compared to the control (p<0.05). During refrigeration, turbidity, acidity and IC50 increased in all treatments, especially in the control sample, while other characteristics (including the viability of probiotic bacteria), showed a decreasing trend. Addition of different forms of burdock root extract did not have an adverse effect on the flavor and odor of the samples, so that, all treatments were acceptable. Therefore, based on the results of this study, it can be stated that encapsulated burdock root extracts, especially in the form of nanocapsulation, can be used to increase the viability of probiotics and enhancement the antioxidant activity of functional foods
Maryam Zaeri; Simin Asadollahi; Mahnaz Hashemiravan
Abstract
Introduction: Fat substitutes are the compounds that use for providing all or some fat properties, while producing fewer calories than it. It is noteworthy that in confectionary products, carbohydrate-based fat substitutes are more used than other substitutes because of having other technical and economic ...
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Introduction: Fat substitutes are the compounds that use for providing all or some fat properties, while producing fewer calories than it. It is noteworthy that in confectionary products, carbohydrate-based fat substitutes are more used than other substitutes because of having other technical and economic benefits and one of these substitutes is gum. In this regard, in the present research, the effects of locust bean gum and xanthan gum as a fat substitute on the physicochemical, rheological and sensory properties of oil cake were studied.
Materials and Methods: Treatments included: A0 (control), A1 (0.2% (w/w%) xanthan and 0% locust), A2 (0.4% (w/w%) xanthan and 0% locust), A3 (0.6% (w/w%) xanthan and 0% locust) B1 (0.2% (w/w%) locust and 0% Xanthan), B2 (0.4% (w/w%) locust and 0% Xanthan), B3 (0.6% (w/w%) locust and 0% Xanthan), C1 (0.1% (w/w%) locust and 0.2% xanthan), C2 (0.2% (w/w%) locust, and 0.2% xanthan), C3 (0.3% (w/w%) locust, and 0.3% xanthan), D1 (0.4% (w/w%) locust, and 0.2% xanthan) and D2 (0.2% (w/w%) locust and 0.4% xanthan). In order to produce an oil cake, in the first step, the eggs, the sugar and emulsifier in the formulation were completely mixed by mixer with high speed for 3 minutes. In the second step, the oil and water were added to the mixture and mixed by the mixer with high speed. In the third step, flour, vanilla, baking powder, invert syrup and salt were added and mixed for 3 minutes at medium speed. In the fourth step, the dough obtained from the previous stage was poured into the desired molds and cooked in an oven at 175 o C for 30 minutes. Finally, the cakes were packed in polyethylene bags and stored at room temperature. The tests performed on the dough included the density, viscosity and specific weight, as well as tests on the final product included the measurement of moisture, aw, volume, color, fat, height and sensory tests. On the other hand, to evaluate the effect of xanthan gum and locust gum on cake texture, the test of firmness was performed on days 1, 7 and 15. In order to analyze the data obtained from the experiment (except for the instrumental analysis of data on the staling conducted by using a factorial experiment in a completely randomized block design), a completely randomized design with three replications was used and the mean comparisons were conducted by Duncan's multiple range test, at the probability level of α=1% and by SPSS software version 16.
Results and Discussion: According to the results, adding gum at different levels increased the viscosity of the dough samples compared to the control. The reason for the results is that the reaction between the gums and the protein of flour, especially gluten, leads to the strength of the gluten network and the increase in viscosity of the dough. According to the results, with the addition of different levels of gum, the density of dough decreased, some reasons of which can be water absorption and the amount of air bubbles in the dough. According to the results, by increasing gum content, the moisture content of cake samples increased due to the presence of hydroxyl groups in these compounds that form a hydrogen bonding with water, resulting in the stability of the gluten dough network, better preservation of dough water, reduction of the staling and firmness of the product. Also, by increasing the amount of gum, the fat content of the samples decreased. The reason for decreasing the fat in the cake samples containing the gum was to use them in the formulation of produced cakes instead of oil. On the other hand, the height of the cake is directly related to the volume of the samples, so that the height of the cake samples will be decreased by decreasing the volume, which it is consistent with the results obtained in this study. According to the results obtained in this study, when the amount of gum used in the product structure increased, the amount of fat decreased, and gradually the height of the desired cakes also increased. Then, the volume of samples increased by increasing gum content. The reason for increasing in volume of the samples containing gum is increasing the viscosity of the dough, slowing down the gas release rate, maintaining it in the early stages of cooking, and thus retaining CO2 and water vapor in the air cells. According to the results, the addition of gum increased the L * color index compared to the control sample. The reason for the increase of L* color index in gum-based treatments can be attributed to the dark color of gums, and on the other hand, to the reaction of becoming brown in the formulation of cake production. Adding the different gum levels also decreased a* color index. This is due to the moisture content in the crust, the intensity of the Maillard reaction, and the amount of light and bright colored compounds in the cake. According to the results, adding different gum levels decreased the b* color index in the treatments containing it. Also, increasing the levels of xanthan and Locust gum consumption decreased the staling of samples. According to the results, the addition of gums to the treatments increased the sensory scores of flavor due to the presence of aldehyde compounds in xanthan and locust gums. Addition of Locust bean and xanthan gums also increased the sensory score of color. The reason for this result can be attributed to the Maillard reaction. Overall, the addition of different levels of gums increased the total acceptance score of samples compared to the control sample, which can be attributed to the presence of xanthan and locust gums which have the special and proper work properties. Finally, according to the results, D2 treatment was introduced as the best treatment.
Fatemeh Sadat Mirza Khalili; Peyman Rajaei; Mahnaz Hashemiravan
Abstract
Introduction: Today, the problem that the beverage industry faces and is largely unchanged, and may be added to its complexity day by day is to provide a healthy, durable, and acceptable product. One of the main steps in this regard can be replacing the preservatives and chemical additives with their ...
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Introduction: Today, the problem that the beverage industry faces and is largely unchanged, and may be added to its complexity day by day is to provide a healthy, durable, and acceptable product. One of the main steps in this regard can be replacing the preservatives and chemical additives with their natural varieties. Since Iran is very diverse and rich in vegetation, especially in medicinal plants, due to its special geographical conditions, and on the other hand, since the medicinal plants have the known antimicrobial and antioxidant properties, they can be used as a substitute for the chemical preservatives in the beverage industry. In this regard, the possibility of production of saffron gaseous beverage has been studied in this research.
Materials and methods: Initially, in order to produce the saffron gaseous beverages, the raw materials including saffron extract (Zardband Company), Sugar (Hedieh Company), Orang Serum Agar, Kant Agar Plate, Dichloran Rose-Bengal, Sodium Benzoate, Dipotassium Oxalate, Lead Acetate, Normal Sodium Hydroxide, activated carbon, citric acid, CO2 gas, ethyl alcohol, 70% ethanol and sodium hydroxide as well as materials used in the microbial tests including Lactobacillus agar medium (MRS Agar), Orange-Serum Agar, Dichloran Rose- Bengal (all from Merck, Germany) were prepared. Next, the treatments of research including T1 (65% sugar and 0.6% saffron), T2 (65% sugar and 4% saffron), T3 (65% sugar and 2% saffron), T4 (70% sugar and0.6% saffron), T5 (70% sugar and 4% saffron), T6 (70% sugar and 2% saffron), T7 (75% sugar and 0.6% saffron), T8 (75% Sugar and 4% saffron) and T9 (75% sugar and 2% saffron) were considered. In order to prepare the treatments, the syrup tanks were prepared. Usually, for each 7-unit syrup tank which is equal to 11.659 liters, 1,750 gallons of purified water were poured into the tank. The tank mixer was then turned on and the sugar was added according to the formulation of making the desired beverage to dissolve all the crystals of sugar in the water. Since the consumed sugar had foreign objects, the prepared syrup was not clear and clean, so it was completely transparent and clear by passing the material from special filters. In order to eliminate the pathogenic microorganisms, the syrup was pasteurized. After pasteurization, the syrup was directed to the steel tanks of the extract. The capacity of the extract tank was 10 units (17032.5 liters), 6 units (10219.5) and 4 units (6813 liters). Next, the extract was added at the same time as the syrup was added to the tanks. After mixing the concentrated extract and the syrup, the mixer was turned off and the mixture was placed in the same state for 15 minutes to remove its bubbles. It is recommended that the made extract will be kept in the tank for 24-12 hours in order to achieve better maturity. The prepared extract was directed by a transfer pump to a water and extract mixer (Intermix, Flumix or Perry Mix), to mix the water entered from the refinery with the ratio of 1 to 5 for the products with the brix less than 11 or with the ratio of 1 to 5.5 for the products with the brix below 10 and form the beverage drink. To improve the work efficiency and increase the quality of extract made, the solid materials such as citric acid and sodium benzoate were added to the syrup tanks by the additive tanks to allow the filtration. After the completion of each treatment, the samples were subjected to physicochemical, microbial and sensory tests. In the same regard, in order to analyze the data of research, a factorial experiment in a completely randomized block design was used. The mean comparison was performed by Duncan's multiple range test at the probability level of 1%=α and analyzed by SPSS software, version 16.
Results and discussion: According to the results, by adding sugar and saffron extract, the amount of brix was significantly increased and it seems the sucrose to be the main reason for the increase of brix because there is a direct relationship between the concentration of sucrose and brix. Also, by adding sugar and saffron extract to the beverages produced, the pH and acidity levels decreased and increased, respectively, but they were within the standard range. On the other hand, by adding sugar and saffron extract, the density of samples did not change significantly, but the amount of dry matter increased significantly, among which the increase in the amount of dry matter can be attributed to an increase in the sugar and saffron extract in the beverage. In this regard, the ash content of treatments and total sugar content of the samples were significantly increased due to increasing the amount of saffron extract and increasing the sugar content. According to the results obtained, the amount of mesophilic bacteria increased with the addition of sugars, but it remained within the standard range. Most of the mesophilic bacteria belonged to the sample containing 70% sugar. According to the results of sensory tests, the sweetness of beverage increased by increasing the sugar content, but in the samples in which the amount of saffron increased, the amount of sweetness showed no significant difference with the first sample. Since the saffron had a bitter and astringent taste, increasing the amount of sugar made the taste desired. On the other hand, as the amount of saffron increased, the color of samples was more attractive and their flavor was more favorable. In a general conclusion and based on the results of research, it was determined that it is possible to produce saffron gaseous beverage based on its chemical and medicinal properties, which could be an appropriate substitute compared to other beverages among which the treatment containing 75 % Sugar and 2% saffron extract was introduced as the most desired treatment.
