Food Technology
Behzad Nasehi; Majid Nooshkam; Mitra Ghodsi; Ahmad Tatar
Abstract
The use of antibiotics in livestock breeding, especially poultry, leads to an increase in antibiotic resistance and human disorders. Therefore, researchers are seeking a good substitute to improve gut microbial balance, growth performance, and meat quality of livestock. The present study was aimed to ...
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The use of antibiotics in livestock breeding, especially poultry, leads to an increase in antibiotic resistance and human disorders. Therefore, researchers are seeking a good substitute to improve gut microbial balance, growth performance, and meat quality of livestock. The present study was aimed to investigate the effect of diets containing different levels (0, 90, and 100%) of probiotic Fermacto (F), prebiotic Primalac (P), and their mixture on chemical, microbial, and sensory properties of Japanese quail meat. The F100 sample showed the highest color and odor scores; whilst, juicier feature was more dependent on prebiotic level. F100P100 and F90P90 ranked the highest meat flavor and overall acceptance scores, respectively. The lowest number of microorganisms and total coliforms were observed in F90P100 during storage. In general, the addition of synbiotics to the diet of Japanese quail led to improve in meat quality and decrease in microbial contamination besides controlled oxidation during refrigeration.
Fatemh Eivani; Behzad Nasehi; Mohammad Noshad; Hassan Barzegar
Abstract
Introduction: Increasing the demand for purchase and use of high quality products with good health benefits has led to a lot of efforts to increase and maintain the quality of different products. Sponge cake is one of the cereal products that the stale and lack of dietary fiber in cake flour is one of ...
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Introduction: Increasing the demand for purchase and use of high quality products with good health benefits has led to a lot of efforts to increase and maintain the quality of different products. Sponge cake is one of the cereal products that the stale and lack of dietary fiber in cake flour is one of the major problems in this product. Cake is one of the flour mills and is intermediate in terms of calorie content of bread and biscuits. This high-consumption product has many fans among children and adolescents. Given the fact that this group of people is in the age of growth and healthy and nutritious nutrition will play a significant role in their health, the enrichment of all kinds of cakes is among the most important issues. Since the predominant promise is low-value and even unattractive and with high calories, it only causes obesity and cardiovascular disease. Recently, the use of fruit and vegetable waste has become widespread to reduce environmental pollution. Considering that these lesions are important sources of polyphenols. Industrial and agricultural residues are sources of natural antioxidants and food fibers. The functional properties of some skin components, such as pectin, flavonoids, carotenoids, lemonies, and poly-methoxyflavones, should be taken into account. Nowadays, cake producers have a major problem with lipid oxidation, which limits the shelf life of their products. Bakery products such as cakes, especially those with high fat content, tend to become corrosive after prolonged storage due to unsaturated fatty acids. Special attention has been paid to the use of natural antioxidants to minimize the use of synthetic additives. In recent years, the growing trend of bakeries with nutritional value such as rich fiber has been observed. In order to increase fiber content in cake and muffins, several raw materials such as bran, outer layers of grains have been used. Materials and methods: Pomegranate was purchased freshly from the market, then the seeds were separated, then the samples were dewatered and the cores were dried at 30 ° C for 2 days. The pomegranate cores were dried after milling and after passing the sieve with the mesh 35 was used. The dough was prepared and the pomegranate and xanthan gum flour was added to the dough. The prepared dough was poured into the mold, then the molds were bake for 30 minutes in an oven at 175 ° C. Cakes were then stored after leaving the oven and cooled in polyethylene packages at room temperature until further tests were performed. An image processing method was used to check the porosity and color of the crust and crumb of enriched cakes. For this purpose, the imaging was carried out in a special box with a uniform white light at all directions and from a fixed distance with the Canon Power Shot P500 Canon Camera. Pictures are saved in JPG format. To get the same levels from each image, Adobe Photoshop CS4 (Photoshop CS6) was designed with 457 x 504 pixels for the brain and skin. To colorize the samples, the RGB color space was converted by Image J software to * L,*a, and *b. In this research, the effect of replacing wheat flour with pomegranate powder (0-50%) and xanthan gum (0 to 0.3%) on the physico-chemical (Moisture, pH, ash, porosity, volume index, fiber and protein), qualitative (Density, stiffness, weight loss, symmetry, volume, color and durability) and sensory properties of cake were evaluated using the response surface method in the form of a composite design. Results and discussion: The results of this study showed that increasing the replacement of pomegranate powder has a positive and significant effect on fiber content, protein and weight loss and negative effect on density properties, texture stiffness, symmetry, volume index, color indices, the overall acceptance and flavor of the samples. Also, increase in the percentage of xanthan gum has a positive and significant effect on density, texture stiffness, volume, porosity, and volume index and weight loss of samples. In general, the evaluation of all characteristics showed that the cake sample containing 0.1% gum and 22.22% pomegranate powder had the best quality. On the other hand, comparing the optimal sample and the control indicates that the replacement of pomegranate powder has increased the phenolic compounds and reduced peroxide value.
Mahboubeh Darapoor; Behzad Nasehi; Hassan Barzegar; Hossein Jooyandeh
Abstract
Introduction: By-products have traditionally been used as animal feed and are considered agricultural waste. However, they are rich in fiber and bioactive compounds, and efforts have been made to utilize them as functional ingredients and for the enrichment of food products. On the other hand, the intake ...
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Introduction: By-products have traditionally been used as animal feed and are considered agricultural waste. However, they are rich in fiber and bioactive compounds, and efforts have been made to utilize them as functional ingredients and for the enrichment of food products. On the other hand, the intake of a sufficient amount of dietary fiber can regulate the flow of intestines, prevent and treat diabetes, cardiovascular and intestinal cancers. In this regard, in recent decades, there has been a tendency to seek new sources of dietary fiber and natural antioxidants, such as agricultural byproduct that were considered. In this regard, sugar cane bagasse, which has chemical compounds such as cellulose, hemicellulose, lignin, as well as phenolic compounds, waxes and minerals. Currently, bagasse used to production Cement (Tian et al., 2016), sand and grains (Sales et al., 2010), Chipboard (Garzon-Barrero et al., 2016), enzymes (Bocchini et al., 2005), single proteins (Rodriguez et al., 1992), vanillin (Mathew & Abraham, 2005), succinic acids (Chen et al., 2016), citric acid (Zhoghi et al., 2013), lactic acid (Laopaiboon et al., 2010). Donut is the only wheat industrial product that has a lot of attractive sensory features in spite of its high fat content. Therefore, one of the goals of the researchers in recent years has been finding solutions to improve its quality by reducing the absorption of oil or increasing the health components such as fiber. Therefore, this study was conducted to investigate the possibility of production of functional donuts that enriched with bagasse. Materials and methods: In this study, in order to optimize the formulation of donuts with two varieties of sugarcane bagasse fiber (0-25%), soybean soluble polysaccharide (0-2%) and frying time (2-5 minutes) on the physicochemical characteristics of donuts and sensory properties by using mini-tab software (version 16) and central composite rotatable design (CCRD) was investigated. The mean comparison was performed using Fisher test at 95% probability level. Bagasse were treated according to the method of Gao et al. (2013). Donuts were prepared according to the formulation by Nouri et al., 2017. Ingredients used in control donut formulation were consisted of 100 g of wheat flour (9 g/100g proteins, (Arde jonob Co., Khuzestan, Iran), 38 g of water, 9g of Shortening (Behshahr Industrial Co., Tehran, Iran), 13g of Egg, 13g of water for yeast, 6.3g of sugar, 6.3g of nonfat dried milk powder (Pegah Co., khozestan, Iran), 3g of active dried yeast (Nabmayeh, Khozestan, Iran), 1.6g of Vanilla extract (AbyazChimieEssence and Colour Co., Tehran, Iran), 1.6g of baking powder (Soheil Powder, Tehran, Iran), and 1.6g of Salt. The volume of the donuts was determined using the rapeseed displacement AACC method 10-05 (AACC, 2000). Moisture content of donuts crumb was measured using a Heraeus oven (model UT 5042, Germany) at 105 ºC for 3.5 h (Kim et al., 2015). The fat content of dried donuts was determined by Soxhlet extraction with petroleum ether for 5 h (Melito & Farkas, 2012). Firmness and springiness were measured in triplicate using a TA.XT2i Texture Analyzer (Stable Micro Systems, Goldalming, UK). The donuts were evaluated for over all acceptance of based on a five-point hedonic scale. The scale of values ranged from “dislike extremely” (score 1) to “like extremely” (score 5). And lightness was evaluated with Konica Minolta colorimeter. Results and discussion: The results showed that most of the proposed models in this study were proportional and meaningful from R2 and R2 (Adj). Also, the lack of fit these model were meaningless and their coefficient of variation was also appropriate. So, bagasse fiber increased moisture, hardness, cohesiveness and gumminess, fat, crust and crumb a, fiber and decreased specific volume, crust L. Increasing frying time increases hardness, cohesiveness, gumminess, and decreases crust L and moisture. Soybean soluble polysaccharide had no significant effect on these cases. According to the panelists, donuts containing bagasse fiber were harder and less chewable and had a darker color than the control sample. Response surface methodology described that donuts with optimum formulation of 9.09% bagasse fiber and 0.78% soybean soluble polysaccharide and the frying time of 2 minutes and 36 seconds would be the most desirable sample that has acceptable consumer characteristics. Investigating the optimal sample composition showed that iron and zinc mineral elements, fiber, fat, and total acceptance were higher than the control sample. However, no significant difference was observed in the control and optimum sample protein content. Also, with increasing durability, the moisture content of the product decreases. On the other hand, the specific volume of the control sample during the days of storage did not have a significant difference at 5% level. While the optimum sample volume in the days of shelf life has decreased. There was no significant difference between the control and optimum sample peroxidase in the first and third days, while on the fifth day, both were significantly decreased. The examination of texture characteristics suggests that the donut crumb of controlled and optimized was harder during the storage period, while the optimum sample was softer than the control sample.
Adieh Anvar; Behzad Nasehi; Mohammad Noshad; Hassan Barzegar
Abstract
In the present study, the effects of addition of quince pomace powder (0- 15%) and water content (25- 35%) on the batter rheological properties, physicochemical characterizes and sensory properties of sponge cake were evaluated. The results showed that increasing substitution of quince pomace increased ...
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In the present study, the effects of addition of quince pomace powder (0- 15%) and water content (25- 35%) on the batter rheological properties, physicochemical characterizes and sensory properties of sponge cake were evaluated. The results showed that increasing substitution of quince pomace increased the viscosity and consistency batter and the dietary fiber, firmness, overall acceptability of cake and reduced the moisture content, and density of cake. Results of RSM based desirability function showed cakes formulated with 12.56% of quince pomace powder and 29.62% of water content had the most and desired physicochemical quality. Total phenol content (7.71 mg/g), iron (0.263 mg/Kg dry weight) and calcium (340 mg/Kg dry weight) of the control sponge cake was improved to 8.32 (mg/g), 0.361 (mg/Kg dry weight) and 1160 (mg/Kg dry weight) in the optimal sponge cake, respectively. SEM results showed the quince powder increased in the number of cavities in the cake's structure and the uniformity of these cavities.
Kowsar Kakaei; Mohammad Noshad; Behzad Nasehi; Mohammad Hojjati; Shahram Beiraghi-Toosi
Abstract
Introduction: In the past years, snack consuming in all age groups, special children have increased due to their low cost and eating readiness. Generally, these products have high starch content, but low nutrients such as vitamins, minerals, amino acids and fiber. In fact, most of the snacks are known ...
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Introduction: In the past years, snack consuming in all age groups, special children have increased due to their low cost and eating readiness. Generally, these products have high starch content, but low nutrients such as vitamins, minerals, amino acids and fiber. In fact, most of the snacks are known as foods with high energy content and glycemic index, but low nutritional value. Adding fruits processing by-products to extruded snacks improves the nutritional value of snacks due to their high content of dietary fiber, bioactive compounds and minerals. Pomegranate (Punica granatum L.) is a perennial plant and is generally cultivated in tropical and subtropical regions the pomegranate seed is one of the pomegranate processing by-products including approximately 15-20% of total fruit. Pomegranate seed contains 36.5-42.4% fiber, 13.5-16.9% lipid, 8.5-11.3% protein and 24.09-33.41% carbohydrates. Therefore, pomegranate by-products rich in bioactive compounds and dietary fiber can be used as a functional ingredient. Since no research have been performed on using the pomegranate seed powder in making snacks yet, this research aimed to investigate the effect of pomegranate powders as a fiber supplement on the extruded physicochemical properties.
Material and Methods: The fruit of pomegranate were purchased from Khuzestan province in Iran. After peeling of pomegranate fruits, arils were pressed. The remaining pomaces were dried at 50 C for 48h. Dried pomace was powdered using a mixer grinder. The corn grits (Golden Corn Company, Iran) were prepared. The moisture and chemical component of raw materials were analyzed. The two screw extruders (model DS56, Jinan Saxin Company) was used to formulate and prepare snacks. First, response surface methodology (RSM) was used to optimize the amount of pomegranate powder to be added to the snacks. For this purpose, the influence of adding the pomegranate seed powder (0-20 %), extruder temperature (120-160 °C) and screw rotation speed (120-180 rpm) on the physicochemical properties of extruded samples were considered. For this reason, the moisture level of the input food was adjusted to 15 % and the feeding speed was 40 (kg/hr). The obtained results from optimization of the snacks formulation and process conditions shows that the optimum amount of factors are fallowing addition of fiber supplementary 11.8 %, the temperature of the extruder 160 °C, the screw speed of 147.1 rpm. After preparing optimal and control samples (without adding pomegranate powder), in order to evaluate the addition of pomegranate powder to the physicochemical properties of snacks, for this purpose, the effect of adding pomegranate powder on fat and protein content, total phenolic compounds, antioxidant activity, density, hardness, water and oil absorbance index, solubility index, soluble and in soluble fiber content, moisture content and microstructure of the produced snacks during 60 days of storage were investigated.
Results and discussion: By adding the pomegranate seed powder, the product moisture content decreased, which is probably due to high insoluble fiber content of pomegranate seed powder like apple residue. Moreover, by adding the pomegranate seed powder, the oil absorption index increased, which is probably due to presence of non-polar amino acids in the pomegranate seed powder. Existence of greater quantities of non-polar amino acids and presence of non-polar side chains in the extruded products may absorb oil hydrocarbon chains, leading to increase oil absorption index. Based on results, adding the pomegranate seed powder increases the hardness of the samples, which is probably due to the high amounts of oil and protein in the pomegranate seed powder. Researchers have reported that the use of food ingredients with high fat, protein, and fiber content increase the product tissue hardness. Also, the addition of pomegranate powder reduced water absorption of samples, which is probably due to the presence of insoluble water compounds such as fat and insoluble fibers in pomegranate powder and the reduction in the starch content of the samples due to the replacement of pomegranate powder. According to the results, addition of pomegranate powder increased the total phenol content and antioxidant properties of samples. While increasing the storage time, the total phenol content in the samples was reduced, which is probably due to the oxidation reactions that occur during storage. The results of this study showed that the addition of pomegranate powder increased the density, a * value, and nutritional value (such as iron, zinc, soluble and insoluble fiber, protein and fat content) in samples. While L* and b* values and water activity of the samples was reduced. Also, the addition of pomegranate powder decreased porosity and created heterogeneous and irregular cavities in the texture of snacks.
Simin Ghasemizadeh; Behzad Nasehi; Mohammad Noshad
Abstract
In the study, the effect of compositional parameters (Xanthan, Corn flour and quinoa flour content) on sensory characteristics and image features of gluten free bread were evaluated. Results showed, addition of quinoa and corn flour significantly decreased L* value and increased a* value of crust and ...
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In the study, the effect of compositional parameters (Xanthan, Corn flour and quinoa flour content) on sensory characteristics and image features of gluten free bread were evaluated. Results showed, addition of quinoa and corn flour significantly decreased L* value and increased a* value of crust and crumb of gluten free bread. Also, increased percentage of corn flour has led to decreased amount of FDL* that indicates the area appears less nonhomogeneous on surface of gluten- free bread. The results also showed that using complete flour of quinoa causes softness in bread due to the presence of bran and networking, therefore, resulting in increased contrast, homogeneity and entropy, and decreased energy and correlation of produced breads. The results of sensory analysis showed that all samples containing quinoa flour have higher overall acceptance score than that of the control treatment. Correlation analysis showed a good linear relationship between image features and overall acceptance of gluten- free bread. Results showed that the optimized Adaptive Neuro-Fuzzy Inference System (ANFIS model) provide best accurate prediction method for overall acceptance of gluten-free bread (R2= 0.994 and MSE= 0.0015) and it could be a useful tool in the food industry to design and develop novel products.
Vahid Alizadeh; Hassan Barzegar; Behzad Nasehi; Vahid Samavati
Abstract
The present work describes the physicochemical and antimicrobial properties of active films developed by incorporating different concentrations (0.5, 1, and 2% v/v) of Satureja hortensis essential oil (SEO) and 3% (w/w) nanoclay into a chitosan- montmorillonite nanocomposite film. The tensile strength ...
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The present work describes the physicochemical and antimicrobial properties of active films developed by incorporating different concentrations (0.5, 1, and 2% v/v) of Satureja hortensis essential oil (SEO) and 3% (w/w) nanoclay into a chitosan- montmorillonite nanocomposite film. The tensile strength (TS) of the films significantly decreased and elongation at break (EAB) increased with the incorporation of SEO. The control film exhibited the lowest water vapor permeability. In addition, decreases in water solubility (WS) and transparency were observed with increasing the concentration of SEO. Thermogravimetric analysis (TGA) indicated that films incorporated with SEO exhibited a higher degradation temperature compared with the control. The structural properties and morphology of the nanocomposite films were examined by X-ray diffractometry (XRD) and Scanning electron microscopy (SEM). SEO-incorporated films were more effective against gram positive bacteria (Staphylococcus aureus and Bacillus cereus) than gram negative ones (Salmonella typhimurium and Escherichia coli). The results suggested that SEO, as a natural antibacterial agent, has the potential to be applied in antimicrobial biodegradable films.
Mehran Nouri; Behzad Nasehi; Vahid Samavati; Saman Abdanan
Abstract
Introduction: Fried foods such as donuts enjoyed worldwide for their taste, distinctive flavor, aroma and crunchy texture. There is, however, grave health concern over large fat content of fried foods (Melito and Farkas, 2013). There are several ways to lower fat content in deep-fried foods. One method ...
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Introduction: Fried foods such as donuts enjoyed worldwide for their taste, distinctive flavor, aroma and crunchy texture. There is, however, grave health concern over large fat content of fried foods (Melito and Farkas, 2013). There are several ways to lower fat content in deep-fried foods. One method is to reformulate the product by adding hydrophilic ingredients such as dietary fibers to reduce oil uptake during frying. Another method to reduce fat content is to partially cook the food using another heating method (Melito and Farkas, 2012). There is an increasing interest in microwaving foods for several reasons: it is faster than conventional methods, the energy consumption is often lower and foods cooked by microwaving maintain nutritional integrity.vIn foods, the appearance is a main criterion in making purchasing decisions. Appearance is used throughout the production –storage-marketing-utilization chain as the key means of judging the quality of individual units of product. The appearance of unities of products could be assessed by considering their color and surface texture. The use of computer-vision technology has quickly increased in the fields of quality inspection, classification and evaluation in processing a large number of food products (Brosnan and Sun, 2004). Therefore the aim of this study was to study the effects of microwave pre-treatment on sensory and appearance properties of donut.
Materials and methods: Response surface methodology and Box- Behnken design were applied to evaluate the effects of independent variable include microwave power (300-900 W), microwave time (30-90 s) and frying time (70-130 s) on sensory and appearance properties of donuts. Donuts were prepared according to the formulation by Melito and Farkas (2012) with some modifications. Ingredients used in donuts formulation were consisted of 100 g of wheat flour (9 g/100g), 52 g of water, 9.75 g of Shortening, 14 g of Egg, 14 g of water for yeast, 6.80 g of sugar, 6.80 g of nonfat dried milk powder, 3.25 g of active dried yeast, 1.70 g of Vanilla extract, 1.7 g of baking powder, 1.70 g of Salt, 1.3 g of Persian gum and 7.00 g of carrot pomace powder. The dough was cut into squares approximately 50 mm on each side. Then, the dough pieces were allowed to proof for 30 min at 27 ºC. The proofed samples were pre-treated using a microwave oven at different levels of microwave power and microwave time in accordance with the experimental design. Formerly, the per-treated donuts were deep-fat fried in a Moulinex deep-fat fryer (model F18-RA, France) filled with 1.5 L of vegetable frying oil (A mixture of Sunflower, palm, and soybean oil; Behshahr CO., Tehran, Iran) at different levels of frying time in accordance with the experimental design. The oil was preheated for 30 min prior to frying and replaced with fresh oil after every frying process. After frying, donuts were removed from the fryer and allowed to cool for 30 min on paper towels. They were then stored in coded sealed polyethylene bags.The evaluation of the crumb grain and crust color of donuts was performed using an image analysis system consisted of a Canon digital camera (model SX60 HS, Japan) and a personal computer with a Pentium(R) Dual-Core processor and Windows 7 Ultimate. The samples were photographed at a fixed distance of 30 cm from the crumb of samples, which were sitting inside a black box. The captured images were analyzed using the MATLAB R2014a software (The MathWorks Inc., Natick, Mass, USA).The CIE L*a*b* (or CIELAB) color model was used for determination of the crust color of donuts. Crumb grain features of the donut samples were obtained with described digital image analysis system. After imaging, each image was converted from RGB format to 8 bits (grey level) using the MATLAB software. In this format, an area of 3 × 3 cm2 was selected at the center of the captured image. After contrast enhancement of image, the image segmented using the Otsu algorithm, which produces highly uniform binary images (Otsu, 1979). Finally, crumb grain properties of donuts were studied by determination of cells densities and area of cells. Sensory evaluation of donut samples was carried out by assigning scores for crust appearance, crumb appearance, crust color, aroma, texture, taste and overall acceptance parameters based on a nine-point hedonic scale. (Stone et al., 2012).
Results and discussion: Results showed that roughness of the donuts surface increased significantly (p
Vahid Alizade; Hassan Barzegar; Behzad Nasehi; Vahid Samavati
Abstract
Introduction: The environmental effect of synthetic plastic wastes is of increasing global concern. There is an urgent need to develop and apply renewable biopolymer materials. Development of edible and biodegradable films can help solving the waste disposal problem by partially replacing synthetic plastics ...
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Introduction: The environmental effect of synthetic plastic wastes is of increasing global concern. There is an urgent need to develop and apply renewable biopolymer materials. Development of edible and biodegradable films can help solving the waste disposal problem by partially replacing synthetic plastics (Martins et al., 2012). Chitosan; a linear polysaccharide composed of (1, 4)-linked 2-amino-deoxy-b-d-glucan, is a deacetylated (to varying degrees) product of chitin, which is the second most abundant polymer found in nature after cellulose. It has been proved to be biodegradable, biofunctional, biocompatible, nontoxic and have strong antifungal and antimicrobial properties (Aider, 2010). Thus, this work was undertaken to investigate the physical, optical, barrier, mechanical, microstructural, and antimicrobial properties of chitosan films incorporated with PEO, to examine its potential applications as a packaging material.
Materials & method: The films were prepared according to the solvent casting technique reported by (Abdollahi et al., 2012) with some modifications. Tensile strenght (TS) and elongation at break (E) of the films were measured with texture analyzer according to Barzegar et al. (2014) method. Equilibrated film strips (at 53% RH for 48 h) were fixed between the grips with an initial separation of 50 mm and the cross-head speed was set at 50 mm/min. TS was calculated by dividing the maximum force by the initial area of the film and E% was calculated through dividing the extension at the moment of specimen rupture by the initial gauge length and multiplying by 100. The WVP of the films was determined at according to the Shojaee-Aliabadi et al. (2013). The test cups containing anhydrous calcium chloride (0% RH) were sealed by the test films, then were placed inside a desiccator containing sodium-chloride-saturated solution (75% RH). Weight gain of the cups along time were recorded periodically and plotted as a function of time. Antimicrobial properties of the films were assessed using the disc-diffusion method according to Dashipour et al. (2015). Four gram-positive or gram-negative bacteria, including B. cereus, S. aureus, E. coli and S. typhimurium were used for testing.
Results and discussions: The influence of PEO incorporation on thickness, TS, EAB, WVP and water solubility of films can be seen in Table 1. The incorporation of PEO into the film-forming dispersion led to an increase in the thickness of the films, which varied between 0.131 mm and 0.185 mm. It could be due to the entrapment of PEO micro droplets by the polymer matrix (Dashipour et al. 2015). By increasing PEO concentration from 0.5 to 2 % in the film solutions, WS decreased markedly from 22.46 to 16.15 (P < 0.05). This behavior can be explained by the cross-linking effects of PEO components to esters and/or amide groups. Cross-linking in the chitosan film leads to a polymer with lower water solubility, which is useful when product integrity and water resistance are intended (Hosseini et al., 2009).
Table 1. Physical and mechanical properties of chitosan films.
PEO (% v/v) Thickness (mm)
Solubility in water (%) WVP
(g s-1 m-1 Pa-1 × 10-10) TS
(MPa) EAB
(%)
0.0 0.131 ± 0.01d 22.46 ± 0.73a 1.04 ± 0.05c 21.22 ± 1.97a 49.05 ± 1.63c
0.5 0.153± 0.01c 21.19 ± 1.22a 1.12 ± 0.06c 20.09 ± 1.40a 50.36 ± 2.98c
1 0.167 ± 0.01b 18.47 ± 0.53b 1.35 ± 0.09b 17.04 ± 1.26b 55.25 ± 2.95b
2 0.185 ± 0.01a 16.15 ± 0.54c 1.73 ± 0.09a 13.23 ± 1.35c 59.37 ± 2.49a
The incorporation of PEO into chitosan-based films leads to an increase in WVP values from 1.04 to 1.73 g s-1 m-1 Pa-1 × 10-10. A similar trend has been found by Bonilla et al., (2011) in chitosan-based films incorporated with thyme essential oil. The structural discontinuities induced in the polymer network by the addition of PEO could be the reason for the lowest resistance to breakage of the emulsified films. These discontinuities greatly reduced the film cohesion and mechanical resistance (Bonilla et al., 2012). Conversely, the EAB value of the films increased significantly (P < 0.05) from 49.05% to 59.37%, because the essential oil acted as a plasticizer even at small concentrations and enhanced the flexibility of the polymer chains.
The effects of PEO on the antimicrobial properties of the chitosan films are shown in Table 2. The films containing 1% PEO showed a certain inhibitory effect against B. cereus and S. aureus but no inhibition against S. typhimurium and E. coli. As the concentration of PEO increased, the zone of inhibition also increased significantly (P < 0.05). The films containing 2% PEO were effective against all studied bacteria and a greater inhibitory power was observed on S. aureus with the zone area of 49.67 mm2. The inhibitory effect of PEO is due to the two monoterpene hydrocarbons, α-pinene, and β-pinene (Barrero et al., 2005).
Table2. Antimicrobial activity of chitosan films.
PEO (% v/v) Inhibition zone (mm2)
S. aureus B. cereus E. coli S. typhimurium
0.0 0.00c 0.00c 0.00b 0.00b
0.5 0.00c 0.00c 0.00b 0.00b
1 22.58 ± 1.76b 15.63 ± 0.63b 0.00b 0.00b
2 49.67 ± 3.02a 41.96 ± 1.40a 21.12 ± 1.87a 12.49 ± 1.57a
Conclusion: The results obtained in this study showed that the chitosan films incorporated with PEO has a good potential to being empolyed as an active film to preserve food products. Addition of PEO decreased water solubility and tensile strength, while increased the thickness, WVP and percent elongation of the films. Overall, this study demonstrates that PEO-containing films present a good potential for their application in the food industry.
Mehran Nouri; Behzad Nasehi; Vahid Samavati; Saman Abdanan
Abstract
Introduction: Increased awareness of diet-health association has led to the growth of health food industry. Deep-fat fried foods such as donuts enjoy wide popularity owing to their taste, distinctive flavor, aroma and crunchy texture. There is, however, a great health concern over large fat content of ...
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Introduction: Increased awareness of diet-health association has led to the growth of health food industry. Deep-fat fried foods such as donuts enjoy wide popularity owing to their taste, distinctive flavor, aroma and crunchy texture. There is, however, a great health concern over large fat content of fried foods. Incorporating the dietary fiber such as hydrocolloids into the food substrate in the batter formulation is one of the most effective strategies to decrease fat uptake in fried foods. Dietary fibers act as water binders in a coating or batter formulation through which reduce fat uptake of fried foods. That is, an increase of water content of food could lead to a decrease of oil penetration during the frying process. Persian gum (PG), as a novel gum, is exudates of the wild or mountain almond trees (the main source is Amygdalus scoparia Spach). Carrot pomace is a fibre-rich by-product of carrot juice industries which contains approximately 80% of carrot carotenes. Carrot juice yield is reported to be only 60-70% and the remaining pomace is usually disposed of as feed or fertilizer. There is an increasing interest in microwaving foods for several reasons: it is faster than conventional methods, the energy consumption is often lower and foods cooked by microwaving maintain nutritional integrity. Therefore, the aim of this study was to examine the effect of microwave pre-treatment on physico-chemical properties of donut containing Persian gum and carrot pomace powder sources of dietary fiber.
Materials and methods: Donuts were prepared according to the formulation reported by Melito and Farkas (2012). Ingredients used in control donut formulation were consisted of 100 g of wheat flour (9 g/100g), 38 g of water, 9g of Shortening, 13g of Egg, 13g of water for yeast, 6.3g of sugar, 6.3g of nonfat dried milk powder, 3g of active dried yeast, 1.6g of Vanilla extract, 1.6g of baking powder, and 1.6g of Salt. For the making of donuts, the flour blends were prepared by replacing wheat flour with 1.2 g/100g PG and 645 g/100g CPP. As well, water was added at 48.16 g/100g based on flour weight. The exudate gums of mountain almond trees were collected in Lorestan province. In order to eliminate foreign matters such as dust and dirt, the PG was washed three times with its threefold weight of ethanol (96% w/v) for 15 min under constant stirring. After removing ethanol by drying in an oven (at 60º C for 6 h) the PG was ground using a coffee grinder (model 320, Spain), sieved (180 µm) and packaged in polyethylene packs and then stored in 4ºC. Fresh carrots were purchased from a local market. Carrots were washed and then pressed with a juice extractor and the resultant pomace was collected. The carrot pomace was blanched in water (80 ± 2°C for 3 min) and then cooled in cold water (4º C). The pomace water was drained with cheese-cloth prior to drying. Finally, the carrot pomace was dried in an oven (60º C for 12 h). The dried pomace was ground using a coffee grinder to fine powder. The carrot pomace powder was sieved (180 µm) and packed in polyethylene packs and then stored in 4ºC. Specific volume of donuts was determined using the rapeseed displacement AACC method. Moisture content of donuts crumb was measured using a oven at 105 ºC for 3. The fat content of dried donuts was determined by Soxhlet extraction with petroleum ether for 5 h. Firmness and springiness were measured in triplicate using a TA.XT2i Texture Analyzer equipped with a 5 kg load cell and a P/35 mm aluminum cylindrical probe. Crumb grain (total number of cells and porosity) and crumb color of donuts were evaluated using an image analysis system consisted of a digital camera, a personal computer and MATLAB R2014a software. The control and optimized donuts were evaluated for acceptance of their appearance, crust color, crumb color, aroma, texture, taste and overall acceptance based on a nine-point hedonic scale. Response Surface Methodology (RSM) and Box-Behnken design with 3 factors were applied to obtain optimal levels of independent variables including microwave power (300-900 W), microwave time (30-90 s) and frying time (70-130 s).
Results and discussion: The results indicatedthat moisture content significantly (p
Adieh Anvar; Behzad Nasehi; Mohammad Noshad; Hassan Barzegar
Abstract
In this study, microwave drying conditions of quince pomace optimized with respect to quality attributes (moisture content, color change and consumer acceptance). Response surface methodology (RSM) technique was used to develop models to respond to the microwave power (100, 2000, 300 W), and microwave ...
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In this study, microwave drying conditions of quince pomace optimized with respect to quality attributes (moisture content, color change and consumer acceptance). Response surface methodology (RSM) technique was used to develop models to respond to the microwave power (100, 2000, 300 W), and microwave time (5, 10, 15 min). The models obtained from the responses were adequate and acceptable because the coefficient of determination R2 of the models was relatively high. Microwave power of 200W and microwave time of 8 minutes were concluded as the optimum conditions prior to air-drying at 50°C. To describe the drying process, the experimental data for moisture loss was converted to moisture ratios. The effective moisture diffusivity increased with increase in microwave power and its values varied from 1.83-4.87×10-9 m2/s. Using an exponential expression based on Arrhenius equation the activation energy and was found to be 16.41 W/mm.
Behzad Nasehi; Seyed Mohammad Ali Razavi; Seyed Ali Mortazavi; Mostafa Mazaheri Tehrani
Abstract
The influence of 0-27 g/100g of full-fat soy flour (FFSF), 31-35g/100g of water content and extrusion conditions on the textural characteristics of spaghetti were evaluated. Process was performed with screw speed of 10-40 rpm and water circulating temperature of 35-70°C. This enrichment resulted ...
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The influence of 0-27 g/100g of full-fat soy flour (FFSF), 31-35g/100g of water content and extrusion conditions on the textural characteristics of spaghetti were evaluated. Process was performed with screw speed of 10-40 rpm and water circulating temperature of 35-70°C. This enrichment resulted in significant differences in mechanical strength and cutting parameter. Based on the mixture surface and contour plots, it was found that the optimum textural characteristic of spaghetti could be obtained by addition of 20.6 g/100g FFSF and 35.0 g/100g water and process in screw speed of 40 rpm and temperature of 35oC.
Behzad Nasehi
Abstract
Pasta products are known in all countries of the world and the quality of them are dependent on the technology and type of flour. At the present, these products are producing with wheat flour and old technology, or semolina and modern technology. The goal of this study was the Assessment of spaghetti's ...
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Pasta products are known in all countries of the world and the quality of them are dependent on the technology and type of flour. At the present, these products are producing with wheat flour and old technology, or semolina and modern technology. The goal of this study was the Assessment of spaghetti's quality that are producing in Iran, for this purpose Samples were taken from all factories in the Khuzestan province that have produced spaghetti via old method and characteristics of them based on the standard methods, compared with spaghetti produced by modern technology. The analysis showed, the cooking, chemical, sensorial and microbiological characteristics have significantly different (p≤ 0.05) in types of spaghetti. So that the amount of protein and cooking time of these samples were fewer and cooking loss of them was more than the control samples. On the other hand, the panelists were evaluated the appearance, color and taste of controls better than others samples. The results also showed that the amount of the microbial contamination, except coliform, were in the standard range, however, the content of the infection in these samples were more than the controls.
Behzad Nasehi; Seyed Ali Mortazavi; Seyed Mohammad Ali Razavi
Abstract
Abstract
The aim of this research was to investigate the enthalpy variations of Iranian flat breads during storage in room temperature and determining relationship between enthalpy and amount of staling development. For this purpose, the major Iranian Breads including Barbari, Taftoon, Lavash and Sangak ...
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Abstract
The aim of this research was to investigate the enthalpy variations of Iranian flat breads during storage in room temperature and determining relationship between enthalpy and amount of staling development. For this purpose, the major Iranian Breads including Barbari, Taftoon, Lavash and Sangak beside Baguette, were prepared using standard ingredients, specific recipe, and under controlled conditions. After baking and cooling, breads were packed in bi layer PE, in order to minimize the interchanges of moisture and air of products with atmosphere. Each bread was then taken out from the package at different time intervals and 20 mg sample from its crumb was weighted. In next step, thermal properties such as: enthalpy, maximum and final temperature of reactions were determined by Simultaneous Thermal Analysis (STA) method. This evaluation was performed in triplicate during 4 days storage. A factorial experiment in completely randomized design was used for statistical analysis. The results shown that the fresh breads have exothermic curves. However with increasing the storage time, curve becomes more endothermic, and these changes was not similar in all breads. Generally, according to the statistical analysis, it was found that enthalpy is not suitable for evaluation of extent of staling and shelf life in Taftoon, Lavash and Sangak. However, these changes of enthalpy had a regular and documentary trend in Barbari during first three days, althoush, using the enthalpy as parameter for predicting the extent of staling in Barbari still requires more investigation.
KEYWORDS: Barbari, Sangak, Lavash, Taftoon, Enthalpy, Simultaneous Thermal Analysis, Staling.
