Arezu Salmanpour; Babak Ghanbarzadeh; Mahood Sowti Khiabani; Seyed Hossein Jalali
Abstract
In this research, the effects of three variables, whey protein concentrate, WPC (0.7- 2.8%), sodium Ceinate, SC (0.7-208%) as a substitute for egg and carboxymethyl cellulose, CMC (0.66-0.234 % w/w) as thickening agent on sensory (taste and texture) and rheological (Complex viscosity, η* , Storage modulus, ...
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In this research, the effects of three variables, whey protein concentrate, WPC (0.7- 2.8%), sodium Ceinate, SC (0.7-208%) as a substitute for egg and carboxymethyl cellulose, CMC (0.66-0.234 % w/w) as thickening agent on sensory (taste and texture) and rheological (Complex viscosity, η* , Storage modulus, G´ and Loss modulus, G˝ ) properties of salad dressing were investigated. The central composite experimental design (CCD) was used and the data were analyzed using response surface methodology (RSM). The results of analysis of variance (ANOVA) showed that P values of all models were significant and lack of fit P values was no significant at the level of 95%. Therefore, the adequacy of models was acceptable. The results showed that the optimum level of hydrocolloids for producing salad dressing with highest rheological properties were 2.27% WPC, 2.27% SC and 0.2341% CMC. The sensory evaluation of six treatments with improved physicochemical properties and stability of salad dressing (data not shown) and control sample (prepared with eggs) was carried out. The results suggest that there is no significant difference in the overall acceptability between control samples and samples prepared with the alternatives. So milk proteins can be used as a suitable substitute for egg in the salad dressing.
Shahram Mohammadi; Babak Ghanbarzadeh; Mahood Sowti Khiabani; Shiva Ghiyasifar; Seyed Hossein Jalali
Abstract
During storage of eggs, unfavorable changes occur due to exertion of CO2 and water vapor from through of crust pinholes. One of the practical methods for preventing or reducing these changes is to use biopolymer-based coatings. In this research, five coating solutions based on carboxymethyl cellulose ...
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During storage of eggs, unfavorable changes occur due to exertion of CO2 and water vapor from through of crust pinholes. One of the practical methods for preventing or reducing these changes is to use biopolymer-based coatings. In this research, five coating solutions based on carboxymethyl cellulose (CMC) and glycerol as plasticizer, oleic acid (1 and 2% V/V) and antimicrobial agents (potassium sorbate, natamycin and butylated hydroxyanisole) were prepared and their effects on physicochemical properties of the eggs (weight loss, pH, Haugh unit (HU) and yolk index (YI)) were evaluated at room temperature (25 ) during 5 weeks storage. The results showed that CMC- based coatings have considerable effects on quality of eggs and shelf life of them increased 1-3 weeks (depending on coating type). As well as, adding oleic acid to the CMC- based coating had positive significant effects (P < 0.05) on quality parameters of eggs during 5 week storage. Adding antimicrobial compounds also caused significant difference in all parameters, except yolk index, in comparison to CMC coating without antimicrobial compounds.
