Nasrin Malekizadeh; Seyed Hadi Peighambardoust; Aref Oladghaffari; Khashayar Sarabandi
Abstract
Introduction: Sumac is the common name of the Rhus genus, which contains over 250 individual species in the Anacardiaceae family. It is grown in temperate and tropical regions worldwide.Sumac is one of the most common spices used by people of the Mediterranean and Middle East regions. The sumac berries ...
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Introduction: Sumac is the common name of the Rhus genus, which contains over 250 individual species in the Anacardiaceae family. It is grown in temperate and tropical regions worldwide.Sumac is one of the most common spices used by people of the Mediterranean and Middle East regions. The sumac berries contain flavones, tannins, anthocyanins, and organic acids which provide antioxidant, antimicrobial and hypoglycemic activities. Due to spices maintenance problems caused by growth of microorganisms, flavor and color compounds losses, using spices extracts have recently been replaced. Although spices extract is sensitive to light, heat and oxygen and have a lower shelf life in poor storage conditions. Therefore, spices extract microencapsulation has been suggested by researchers. Spray drying is the most common and economical methods of microencapsulation. The aim of this study was to investigate the influence of different concentrations of maltodextrin and inlet air temperature on some properties of encapsulated sumac extract.
Materials and Methods: In the present study, the effects of three different inlet air temperatures (140, 160 and 180°C) and three different maltodextrin (DE=20-18) concentrations (10, 20 and 30%) on production efficiency, moisture content, water activity, solubility, hygroscopicity, wettability and color parameters of sumac extract spray dried powder were investigated. In all experiments, outlet air temperatures, atomizer rotational speed, feed flow rate and atomizer air pressure were kept constant at 80°C, 18000 rpm, 20 ml/min and 4±0.1 bar, respectively.
Results and Discussion: Production yield of the sumac powders varied from 44 to 57%. The addition of maltodextrin increased the product yield by preventing adhesion of the sumac extract on the dryer walls and also increasing the inlet air temperature caused an increase in product yield (P
Raheleh Bazrafshan; Seyed Hadi Peighambardoust; Aref Oladghaffari
Abstract
Introduction: Cake is one of highly consumed products as a breakfast and snack. One of the common industrial concerns in the quality control of bakery products with high amounts of fat, such as layered cakes, is related to lipolytic effects of free fatty acids. Egg yolk due to its possible high free ...
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Introduction: Cake is one of highly consumed products as a breakfast and snack. One of the common industrial concerns in the quality control of bakery products with high amounts of fat, such as layered cakes, is related to lipolytic effects of free fatty acids. Egg yolk due to its possible high free fatty acids, phospholipids and lecithin is regarded as a main reason for possible high fat acidity content in the layer cakes. In addition, because of high cholesterol in the egg yolk, it may increase the possibility of health risk by cardiovascular diseases. Thus, the main objective of this research was to replace egg yolk with different industrial gel emulsifiers so called "Emulgels" to control the fat acidity content in the layer cake.
Materials and methods: Six different formulations were used to prepare cake batters as follows: 1) Control cake with whole egg, 2) Batter with only egg white, 3) Batter with egg white plus Softex emulgel, 4) Batter with egg white plus Golden emulgel, 5) Batter with egg white plus Gilk 60 emulgel and 6) Batter with only egg yolk. In the aforementioned formulations three different industrial emulgels were replaced with egg yolk. Cake batter was prepared with single-stage method according to Gomez et al (2007). Physical properties of batter such as density were measured. Cake physical, chemical, textural and staling properties were analyzed during storage. For this reason, cake volume and height as well as loaf symmetry were characterized. To evaluate cake staling by instrumental method, crumb firmness was measured by universal testing machine (Instron). Cake moisture and water activity, fat acidity and peroxide value were also measured.
Results and discussion: Batter density is a measure of how much air bulbuls can be incorporated during mixing or creaming. Increasing air inclusion into the batter increases the batter volume, and thereby, leads to a decrease in batter density. Results indicated that formulation with all three industrial emulgels had the lowest batter density (1.0-1.25 g/cm3) compared to those (1.5–1.75 g/cm3) of control and treatments with only egg white and egg yolk. Cake formulations with all three industrial emulgels used in this study had the highest cake volume (502-525 cm3/200 g batter) and height (60-69 mm) and the most loaf symmetry (24-33) compared to those (449-491 cm3/200 g batter for volume, 48-57 mm for height, and 15-22 for symmetry) of control/only egg white/only yolk cakes. As mentioned before, application of emulgels increased air incorporation into batter during the mixing process leading to a decreased batter density and thereby, an increased cake volume. Cake with only egg white showed the firmest (1.0-3.5 N) structure compared to other formulations (0.1– 0.5 N). The absence of egg yolk as an emulsifier can results in formation of a firm structure. Meanwhile, cakes containing gel emulsifiers all had the softest crumb structure as measured by Instron. Cakes containing gel emulsifiers without egg yolk had softer texture than that of control. Between three different emulges used there was no significant difference in terms of their effect on cake firmness. Results also indicated that crumb firmness increased upon 60 days storage. Nevertheless, this increasing rate was not significant (p
