Food Technology
Faezeh Ghorch Beigi; Alireza Rahman; Fatemeh Hosseinmardi
Abstract
[1]Introduction: With the increasing the global population and the scarcity of food resources, using agricultural waste has become a recent challenge for food scientists. Materials and methods: In this study, to optimize the amount of crop residues and the preparation and formulation of dietary ...
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[1]Introduction: With the increasing the global population and the scarcity of food resources, using agricultural waste has become a recent challenge for food scientists. Materials and methods: In this study, to optimize the amount of crop residues and the preparation and formulation of dietary and beneficial sauce, two crop residues, pistachio peel, and melon seed, were used as flour. In this study, treatments of mayonnaise sauce were formulated using pistachio peel powder with 0, 0.1, 0.5, 0.75, and melon seed flour with 6, 12, 18, 24, 30, and 36%. Mayonnaise treatments were evaluated at time intervals of the production day, 30th day, 60th day, 90th day for pH, moisture content, ash (%), fat (%), carbohydrate (%), protein (%), colorimetric indices (Lightness, redness, yellowness), viscosity, total microbial population, stability test, and particle size. For the sensory evaluation, the 5-point hedonic test was performed by ten trained panelists scoring these components (color, taste, texture, fluctuation, consistency, general acceptance). Statistical analysis was performed using Minitab 17 software at the statistical level of 0.05. Results and discussions: The results showed that moisture content, carbohydrate, ash, protein, pH, viscosity, and particle size were increased by increasing pistachio peel powder and melon seed flour. Total microbial population and the stability of mayonnaise treatments were significantly decreased (p≤0.05). Also, by increasing storage time, moisture content and the stability of mayonnaise and particle size were increased. Rheological indices such as cohesion decreased, and firmness and adhesion indices were increased (p≤0.05). All sensory scores of mayonnaise treatments decreased during storage time, and finally, treatment coded T1(0.1% replacement of pistachio green peel powder and 6% melon seed flour) was selected as optimal, and T6 with 0.75% replacement of pistachio green peel powder and 36% melon seed flour) as worst sample. The use of pistachio peel powder and melon seed flour significantly reduced the microbial population of mayonnaise treatments. Higher values than the optimum treatment cannot be used due to decrease in the stability and increase in the microbial population, as well as reduction of sensory scores.
Zeynab Abarchai; Alireza Rahman; Maryam Fahim danesh
Abstract
Introduction Sumac, due to its phenolic compounds, strong anti-oxidant strength and anti-coagulation, can be considered as one of the most popular additives in the food industry. The aim of this study was to investigate the synergistic effect of sumac and phosphatidylethanolamine on the chemical properties ...
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Introduction Sumac, due to its phenolic compounds, strong anti-oxidant strength and anti-coagulation, can be considered as one of the most popular additives in the food industry. The aim of this study was to investigate the synergistic effect of sumac and phosphatidylethanolamine on the chemical properties of mayonnaise.
Materials and Methods: In this research Sumac extract with 0.5,1 and 1.5 % and phosphatidyl ethanol amine with 0.01, 0.04 and 0.08 were used as native preservative. After extraction of sumac and evaluation of sumac extraction yield, total phenol and free radical inhibition test (DPPH) and Sensory evaluation were performed. Mayonnaise sauce analysis including peroxide index, Totox index, and acidity index were determined in production day, 1st, 2nd and 3rd month. The analysis was done by using completely randomized blocks design in 0.05 level and data were analyzed by two way Analysis variance (ANOVA) and SPSS software.
Results and Discussion: The results showed that with increasing the use of sumac extract and phosphatidylethanolamine extract, the peroxide and Tutox indices decreased significantly compared to the control (p≥0.05) Also, increasing the level of sumac extract in mayonnaise formulation, significantly increased the acidity index of mayonnaise treatments (p≥0.05). In treatments with higher levels of phosphatidylethanolamine, the increase in acidity of mayonnaise treatments was associated with less intensity during storage (p≥0.05). In the study of sensory properties, it was observed that with increasing the level of sumac extract, the amount of sensory content of the treatments was less on the day of production. Increasing the use of sumac extract the texture and color scores of mayonnaise treatments were significantly decreased (p≥0.05). In general, storage time showed a significant increase in the increasing of all mayonnaise indices (p≥0.05). Finally, the treatment of 1% sumac extract and 0.08% phosphatidyl ethanolamine was selected as the optimal combination. According to the obtained results, mayonnaise containing sumac extract can be introduced to the market as a natural and new functional product, because sumac plant has phenolic compounds, strong antioxidant power and antimicrobial properties. It can be used as one of the additives in the food industry
Food Technology
Zahra Yousofi Mojir; Alireza Rahman; Maryam Otadi
Abstract
Introduction: Due to the risks of using synthetic preservatives such as nitrite and its salts in meat products, there have been some efforts to reduce these synthetic preservatives in food. This study aimed to investigate the replacement of part of nitrite in 55% sausage formulation based on the conventional ...
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Introduction: Due to the risks of using synthetic preservatives such as nitrite and its salts in meat products, there have been some efforts to reduce these synthetic preservatives in food. This study aimed to investigate the replacement of part of nitrite in 55% sausage formulation based on the conventional formula of a manufacturer. Materials and Methods: For this purpose, Samples were produced with 120 ppm nitrite and a combination of lettuce and Foeniculum vulgare powder in four formulas including T1 (90 ppm nitrite+ 30 ppm lettuce and fennel powder), T2 (60 ppm nitrite+ 60 ppm lettuce and fennel powder), T3 (30 ppm nitrite+ 90 ppm lettuce and fennel powder) and T4 (120 ppm lettuce and fennel powder) and a control sample with 120 ppm nitrite (without lettuce and fennel powder). Physicochemical sensory, and microbial properties were investigated during 30 days of refrigerated storage. Results and Discussion: The lowest pH (2.75%) did observe in T1 treatment on the 30th day of the experiment (p<0.05). The lowest moisture content (56.52%) and ash (2.43%) related to the control treatment on the 30th day of the experiment (p<0.05). Application of 30, 60, 90, and 120 ppm levels of lettuce powder and fennel in the treatments showed a decrease of 17, 18, 16, and 24% in the nitrate content of the samples, respectively (p<0.05). The highest and lowest peroxide value was 1.15 meq O2/Kg for the control sample on the 30th day and 0.3 meq O2/Kg for the T4 sample on the first day of the experiment, respectively. Regarding thiobarbituric acid index, the highest and lowest values were for the control sample with 24 mg MaloneAldehyde/Kg on the twentieth day and 15.76 mg MaloneAldehyde/Kg for the T4 sample on the 30th day of the experiment, respectively (p<0.05). The bacterial growth rate is lower in treatments containing combination lettuce, Foeniculum vulgare powder, and nitrite but in general, an increasing trend in microbial load observed in all treatments during 30 days of storage (p<0.05), While Clostridium perfringens, coliform, mold, and yeast did not grow on the treatments for 30 days (P> 0.05). In the sensory evaluation of treatments, the lowest a * observed in T4 treatment. The highest and lowest b* related to T1 and T4 treatments, respectively, While the combination lettuce and Foeniculum vulgare powder did not show any effect on the L*. The results of the sensory evaluation showed that the addition of lettuce and Foeniculum vulgare powder up to 60 ppm had no effect on the taste and smell of the treatments and showed a decrease in the aroma score in the treatments with increasing combination powder. Finally, the results of this study showed the possibility of successful replacement of some nitrite (at least 60 ppm) with a combination of lettuce and fennel powder.
