Zahra Izadi; Ali Nasirpour; Ghasem Ali Garoosi
Abstract
Phytosterols have been used for reduction of cholesterol since 1950. The high melting temperature and chalky taste are the major problems related to the enrichment of foodstuffs with phytosterols. The Cristal construct of these compounds could not reduce remarkably the blood cholesterol in comparison ...
Read More
Phytosterols have been used for reduction of cholesterol since 1950. The high melting temperature and chalky taste are the major problems related to the enrichment of foodstuffs with phytosterols. The Cristal construct of these compounds could not reduce remarkably the blood cholesterol in comparison with the fatty soluble forms. Presence of free and alcoholic forms of phytosterols and also their capability in making strong linkage with nutritional matrix make difficult and complicate their analysis and distribution quality in foodstuffs. In this study the emulsion include the emulsifier, soy bean oil and water was used for dissolving and dispersing of phytosterols in water phase. Then the distribution state of phytosterol in enriched yogurt was investigated using Gas Chromatography. Because of the appearance and color are the first parameters in the evaluation of nutrition materials, digital imaging and Photoshop software was used to measure the color of enriched yogurt. Results indicated that the using of emulsifier and soy bean oil could be suitable approach to disperse and dissolving phytosterol in liquid phase. Gas Chromatography showed that it is a favorite method to measure manner of dispersing the phytosterol. In the colorimetric studding no significant differences observed between enriched yogurts and control. Also result exhibited that the using of Photoshop software could be the better scale in comparison with the other current method and instruments for color assay of the yogurt.
Ghasem Ali Garoosi; Ali Nasirpour; Jafar Ahmadi; Bahman Bahrami
Abstract
Hypercholesterolemia is major risk factors for heart disease. Plant sterols have been used for reduction of cholesterol since 1950 decade; so enriching food materials with such components is important. Major problems related to enrichment of products with plant sterols are high melting temperature and ...
Read More
Hypercholesterolemia is major risk factors for heart disease. Plant sterols have been used for reduction of cholesterol since 1950 decade; so enriching food materials with such components is important. Major problems related to enrichment of products with plant sterols are high melting temperature and chalky taste. In addition, crystal form of these components in comparison with lipid-in solved forms can not significantly reduce the blood cholesterol. In this study enrichment of yogurt and optimization of the process condition were investigated. A four components (plant sterols, emulsifier, vegetable oils and water) mixture design was used to define the percentage of each mixture component to simulate wide range of mixture with different oil quantities. Emulsifier and soy oil were used for dissolving and dispersing of plant sterols in water phase. Yogurt texture, syneresis susceptibility, acidity and viscosity were measures during storage. Gel strength of enriched samples was higher than control. The mean values of syneresis and viscosity of enriched yogurts with phytosterol, were significantly (P < 0.05) lower than the control yogurt. Addition of plant sterol into yogurt did not change titrable acidity. Taste and flavor tested by panelists, where enriched yogurt was preferred to control.
Keywords: Cholesterol, Plant sterol, Yogurt, Emulsion