Food Technology
Behdad Shokrollahi; Mohammad Ali Hesarinejad; Zahra Zamani; Negin Yousofi; Anna Abdolshahi; Ashkan Jebelli
Abstract
Introduction: Due to increasing the demand for new sources of protein and the lack of animal protein sources, using and replacing of plant proteins is widely considered. The purpose of this study was to identify the potential of Vicia villosa flour as a native and novel source of protein. In this research, ...
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Introduction: Due to increasing the demand for new sources of protein and the lack of animal protein sources, using and replacing of plant proteins is widely considered. The purpose of this study was to identify the potential of Vicia villosa flour as a native and novel source of protein. In this research, the physical properties of vicia villosa seed and chemical composition (protein, fat, ash, and carbohydrate and moisture contents) and color parameters of its full fat flour were determined and compared with defatted flour as well as the effect of defatting and pH on the functional properties of full fat and defatted vicia villosa flour were investigated. Materials and methods: Vicia Villosa seed was obtained from the local market in Chaharmahal and Bakhtiari province and was cleaned, skinned and, milled. Half of the full fat flour was defatted. The obtained flours were then refrigerated at 4°C for further analysis. Physical properties of the seed including size, dimension, mass, true and bulk density as well as porosity were measured using standard methods and calibrated equipments. Chemical composition of both the seed and skinned seed’s flour (moisture content, fat, protein and ash) were determined using standard methods (AACC, 2003). The carbohydrate content of the samples was determined by subtraction of the sum of other compositional substances from 100. Color properties, protein solubility, water soluble index, water and oil absorption capacity, least gelation concentration, foaming capacity and emulsifying capacity and emulsion stability and foaming stability were also measured for the full fat and defatted Vicia Villosa flours. Results and discussion: The results obtained from the measurement of physical properties for the Vicia Villosa seed showed that length, width, and thickness of the seeds were 5.4 mm, 5.37 mm, and 5.38 mm respectively. The surface area of seeds was found to be 90.98 mm2. True density, bulk density, and porosity of samples were found to be 1286.3 mm3, 788.8 mm3, and 38.67%, respectively. The amount of protein for full fat and defatted Vicia Villosa flour was 28.3% and 31.02%, respectively. L* was measured for the obtained flours and the highest L* was belonged to defatted Vicia Villosa flour, probably due to the removal of the seed shells in the solvent removal stage. Defatting of flour would result in brighter and increase in protein content of flour. The test on protein solubility showed the high dependency of this parameter to pH of the flour proving the U form dependency in the pH range of 2-12. At an isoelectric point of 4.5, the minimum solubility of existing proteins was shown. Water and oil absorption capacity of Full fat were 1.33± 0.4 and 0.85± 0.07 and Defatted Vicia Villosa flour,were 1.94± 0.2 and 1.19± 0.1 respectively (grams of water or oil per grams of the sample). Furthermore, at pH= 4.5, the emulsion and foaming capacity decrease due to its proximity to the isoelectric point. It is noteworthy that in isoelectric pH, the highest foaming stability and the lowest emulsion stability were observed. In addition, the results showed that pH and defatting conditions have a significant effect on functional properties that can be created by changing these parameters, flours, and products with various characteristics. The results showed that changes in pH and defatting process affected the solubility, water and fat absorption, least gelation concentration, foaming capacity and emulsion capacity of flour, so that by defatting and changing pH, functional properties improved significantly.
Food Technology
Mohammad Ali Hesarinejad; Atefeh Arefkhani; Ali Rafe; Fatemeh Javidi; Alireza Sadeghian
Abstract
Introduction: Improving the texture and sensory properties of Iranian white cheese by reducing fat content is one of the most important issues that are considered both technologically and economically. Meanwhile, controlling the amount of water absorption in cheese usually causes textural problems in ...
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Introduction: Improving the texture and sensory properties of Iranian white cheese by reducing fat content is one of the most important issues that are considered both technologically and economically. Meanwhile, controlling the amount of water absorption in cheese usually causes textural problems in cheese, including the softness of the cheese texture. Therefore, this problem will be solved if the amount of water absorption in the cheese can be controlled in such a way that the resulting cheese texture does not change and even its quality improves. Currently, the demand for the use of compounds or methods to achieve this goal is increasing. Hydrocolloids are compounds that, due to their inherent nature in absorbing water and creating a mouth-feel like fat, can have a special effect on fat replacement. Therefore, creating a suitable formula in the composition of hydrocolloids can complement the qualitative improvement of cheese texture. Basil seed gum (BSG) is a native hydrocolloid that has shown good stability and emulsifier properties, making it a potential functional ingredient in the food industry. Xanthan gum (XG) is also used in food as a thickener and stabilizer, and also can acts as a gelling agent along with other gums. In this study, by creating a suitable formulation in the use of these hydrocolloids, an attempt is made to improve the texture and sensory properties of cheese. Materials and methods: The effect of different concentrations of mixed-hydrocolloids based on XG/BSG, and Guar gum (GG)/BSG on the textural attributes of Iranian white cheese was investigated. Four cheese treatments (without hydrocolloids or with 0.25, 0.5, or 0.75 g/kg of milk) were produced to study the effects of hydrocolloid content on the textural properties of the product. Cheese samples were analyzed with respect to physicochemical, color, sensory characteristics, textural properties, and microstructure. Results and discussion: The results showed that the higher concentration of hydrocolloids from 0 to 0.075% used, the higher the increasein the moisture content of cheese samples. The results also showed that samples containing GG had higher moisture content than samples containing XG, which is probably due to the higher water absorption capacity of GG than XG. Increasing the concentration of hydrocolloids reduces the fat in the sample, which is due to the absorption and retention of more water in the cheese due to the hydrophilic properties of hydrocolloids. Samples containing GG had a lower fat content than samples containing XG. As the concentration of hydrocolloids increased, lightness increased, indicating the effect of hydrocolloids on the increase in whey cavities. The results also showed more lightness of XG samples than GG samples. Samples containing XG were more rigid, possibly confirming that this hydrocolloid has a greater effect than a mixture containing GG in the strength of the cheese and the effect of the GG is merely thickenning. With the increase in the concentration of BSG/XG (from 0.025 to 0.075%), the hardness increased from 260.96 to 364.23 g. The springiness of all samples also ranged from 0.99 to 1 mm, indicating good reversible behavior. It was found that the formula containing BSG/XG at a concentration of 0.50% had the highest overall acceptance after the sample containing BSG/XG at a concentration of 0.075%. Samples containing gum had low sensory evaluation results, possibly due to high moisture content, and were reported to be undesirable. In terms of taste, the samples did not differ significantly from each other. According to the results of textural analysis and sensory evaluation, the formula containing BSG/XG at 0.075% concentration, due to having the highest score of sensory evaluation and desirable textural characteristics, was selected as the optimal sample. In the microstructure of the desired cheese sample, the location of the whey serum has been determined. By adding hydrocolloid to the cheese, the protein matrix opens. When the sample was prepared for SEM analysis, the moisture was removed. Therefore, the effect of hydrated hydrocolloid was observed in the form of cavities. This structure has enough space to trap water and form a suitable gel.
Toktam Yasamani Farimani; Mohammad Ali Hesarinejad; Maryam Tat
Abstract
In this study, the functionality of Althaea officinalis mucilage (AOM) on cupcake quality and its potential use in retarding the staling process have been studied. For this purpose, the effects of different concentrations of AOM (0, 0.25, 0.5, and 1%) on some physical properties such as hardness and ...
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In this study, the functionality of Althaea officinalis mucilage (AOM) on cupcake quality and its potential use in retarding the staling process have been studied. For this purpose, the effects of different concentrations of AOM (0, 0.25, 0.5, and 1%) on some physical properties such as hardness and color and the sensory properties of cupcakes and their batter were determined. In general, the overall properties of cupcake were notably influenced by mucilage addition. The results demonstrated that the mucilage addition significantly (p<0.05) improved physical properties of cupcakes (moisture content, specific volume, and batter density and viscosity) compared with the control sample. Hardness during storage decreased significantly with the addition of mucilage. The results from the comparison of means for the color parameter, indicated that the lowest L* value and the highest L* of crust belonged to the control sample and those that featured 0.25 and 1% mucilage, respectively. The cakes with 0.75 and 1% mucilage obtained the highest scores of sensory analyses.
Mohammad Ali Hesarinejad; Seyed Mohammad Ali Razavi; Arash Koocheki; Mohammad Amin Mohammadifar
Abstract
Nowadays, demands for hydrocolloids which improve the rheological properties of foods as well as retain their properties under the influence of food additives have increased. In this study, dilute solution properties were employed to understand the molecular and conformational properties of Alyssum homolocarpum ...
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Nowadays, demands for hydrocolloids which improve the rheological properties of foods as well as retain their properties under the influence of food additives have increased. In this study, dilute solution properties were employed to understand the molecular and conformational properties of Alyssum homolocarpum seed gum (AHSG), in presence of sucrose and lactose. The model of Tanglertpaibul & Rao was selected as the best model for the estimation of the intrinsic viscosity. It was shown that except for water, the solutions of sucrose and lactose are poor solvents for AHSG as indicated by a decrease in intrinsic viscosity, swollen specific volume, shape function, and coil dimensions. As the sucrose and lactose concentrations increased, the coil radius decreased. The reduction in the shape and swollen volume parameters in the presence of sucrose and lactose as compared to the sugar-free solution indicated the negative effect of the opted sugars on the molecular volume of the gum. Evaluations of the dilute solution properties of the gum in sucrose and lactose solutions revealed that the existence of a conformation tending to ellipsoidal shape and the probability of the conformation of random coil with no molecular entanglements in AHSG solutions.
Mohammad Ali Hesarinejad; Seyed Mohammad Ali Razavi; Arash Koocheki
Abstract
In this study, dynamic rheological, structural and thermal properties of Alyssum homolocarpum seed gum (AHSG) were investigated as a function of concentration (1.5, 2, 2.5 and 3% w/v) and temperature (5–85 °C). The effects of heating/cooling rate on the rheology of AHSGs were studied using ...
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In this study, dynamic rheological, structural and thermal properties of Alyssum homolocarpum seed gum (AHSG) were investigated as a function of concentration (1.5, 2, 2.5 and 3% w/v) and temperature (5–85 °C). The effects of heating/cooling rate on the rheology of AHSGs were studied using small amplitude dynamic oscillatory shear (SAOS). The LVE of this gum were observed at more than 1% strain. The elastic component was always higher than the viscous one. Mechanical spectra of these gum solutions were obtained by frequency sweep measurement classified into that of weak gels because G’ was larger than G” throughout the tested frequency range. The complex modulus has linear relationship with the frequency. The gums showed dependency behaviour as a function of temperature in the range of 5-85oC. The moduli were dependent on gum concentration. They were shown that strength of AHSG at cooling step was more than heating step. AHSG at concentrations above 2.5% was formed gel and its gel was irreversible. Gel formation temperature increased with increasing concentration. FT-IR spectra to understanding their functional groups were recorded in the transmittance mode.
