Food Chemistry
Laleh Arjmand Fard; Shahla Shahriari; Mehrdad Ghavami
Abstract
Introduction: Olive oil is one of the most useful vegetable oils. The climatic conditions, cultivars, cultivation methods, harvesting time and processing method determine the final qualities of olive oil, recognizing the best olive oil for leaching seems to be necessary. Materials and Methods: This ...
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Introduction: Olive oil is one of the most useful vegetable oils. The climatic conditions, cultivars, cultivation methods, harvesting time and processing method determine the final qualities of olive oil, recognizing the best olive oil for leaching seems to be necessary. Materials and Methods: This study aimed to evaluate the chemical composition, acidity index, iodine and soap number of virgin olive oil derived from Amygdal, Manzanilla, Arbicen and mixed vegetable oils grown in Darab, Shiraz. Results and Discussion: The results showed that all the oil acidity index the limit set by the Codex and IOOC were higher. The maximum and a minimum number of olive oil acid, was observwd in the amygdala (83.7%) and Arbicen (83.1%) respectively. The highest and lowest amount of iodine was seen in olive cultivar Manzanilla (78.06) and Arbicen (81.6122), respectively. No significant difference in soap numbers in the samples was observed. During the study of tecopherolone compounds, alpha-tocopherol was the highest in all samples, after which the levels of alpha-tocopherol and gamma-tocopherol were higher than all compounds. Delta-tocopherol and Delt- tocutriol were not observed in any of the examined specimens. The highest total Techenological compound was in Manzanilla (1691.88%). oleic fatty acid abundant in all samples. The content of oleic and linoleic acid show that oleic acid and linoleic acid content is always an inverse correlation. Also, the linoleic acid content increases with the reduction of oleic acid. Investigation of conjugated compounds showed that the samples were Virgin.
Homa Mahpour; Toktam Mostaghim; Shahla Shahriari
Abstract
Introduction: Dairy products fortification especially ice cream is one of the most important goals and priorities of today's humanbeing to produce health food products. Protein isolate is one of the compounds used to produce health products.The aim of this study was to produce ice cream with new features ...
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Introduction: Dairy products fortification especially ice cream is one of the most important goals and priorities of today's humanbeing to produce health food products. Protein isolate is one of the compounds used to produce health products.The aim of this study was to produce ice cream with new features based on a functional material by partially replacing dry matter with wheat germ protein isolate. Materials and Methods: In present research wheat germ protein isolate with 1%, 3% and 5% was extracted and added to ice cream. In the first step, protein isolate was evaluated by tests of moisture content, fat percentage, acid insoluble ash, particle size and flour grain size. In the next step, protein isolate of wheat germ by 1, 3 and 5 percent was added to ice cream mix and its effects on rheological and texture properties, color, physico-chemical and sensory parameters of ice cream were evaluated. Results and discussion: The results showed that the moisture, fat and acid insoluble ash of protein isolate were 8.41±0.42, 11.34±0.44 and 3.57±0.23 respectively. The particle size and flour grain size was 282±0.01. Laboratory data showed that by increasing protein isolate replacement, the viscosity, melting resistance and volumizing index were reduced significantly. Whereas, texture, hardness and adhesion parameters, density, particle size and diameter, specific distribution and surface area, and yellowness and redness indices were significantly increased. All the laboratory results and sensory evaluation of the samples revealed that the ice cream sample with 1 percent of wheat germ protein isolate was a preferred and optimized sample.
