Food Technology
Amir Mansouri Yarahmadi; Peyman Rajaei; Sara Movahhed
Abstract
Introduction
Introduction: Mayonnaise is one types of sauces that has always been loved and preferred by consumers because of its unique texture and taste. Sauce is a semi-solid or liquid food ingredients that consists of emulsifying edible vegetable oils (at least 66%) in a liquid phase including vinegar, ...
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Introduction
Introduction: Mayonnaise is one types of sauces that has always been loved and preferred by consumers because of its unique texture and taste. Sauce is a semi-solid or liquid food ingredients that consists of emulsifying edible vegetable oils (at least 66%) in a liquid phase including vinegar, water, lemon juice, and egg yolk (Bortnowska and Makiewiewicz, 2006). According to the National Standard of Iran (No. 2454), if the amount of fat in mayonnaise is reduced by at least 25% (from 66% of fat), it is considered reduced fat mayonnaise, and if it is reduced by 50% in fat, mayonnaise is considered low-fat. (National Standard of Iran 2454, 1394). Fibers are edible parts of plants or similar carbohydrates that cannot be absorbed in the gut and only irritate the gut. Dietary fiber contains polysaccharides, oligosaccharides, lignin and related plant materials. Dietary fiber intake can reduce the risk of cardiovascular disease, high blood pressure, diabetes, obesity, cancer and some gastrointestinal disorders. They can alter tissue properties, eliminate hydration, stabilize high-fat foods and emulsions, and improve shelf life (Zhang et al., 2017). Barley (Avena sativa L.) is an important crop with about 21 million tons annually production worldwide. The seed has been used to raise public awareness about the health benefits of beta-glucan, which helps lower blood cholesterol and glucose levels. Protein is the second most abundant element (12 to 20%) in barley after starch, which contains organic amino acids, due to its high lysine content because globulins make up 70 to 80% of total barley protein. Alcohol-soluble prolamins, on the other hand, are the main storage proteins in other cereals (Nito et al., 2015).
Materials and Methods
In this study, nitrate, ethanol, methanol, chloroform, ethylene glycol and acetic acid were prepared from Merck Company (Germany) and sunflower oil from Rana Company, vinegar from Somayeh Company, salt from Aali Company, sugar from Pardis Company, mustard from Bijan Company and Barley Malt Pulp was prepared from Behnoosh Company. Chemical extraction method was used to extract fiber. (Salehifar and Fadai Noghani, 2013). To prepare the mayonnaise samples, the powder ingredients including salt, mustard and sugar, vinegar and water were first mixed well and uniformly with a mixer (IKA WERK, Germany). Then, according to the formulation, the fiber extracted from barley malt pulp was gradually added to the above mixture, which was stirring, and the eggs were added to the mixture and mixed thoroughly to obtain a uniform composition. At this stage, the oil was added dropwise with continuous pouring. Finally, the samples of mayonnaise prepared were kept at refrigerator for further analysis. In all samples, the amount of sugar (11.5 g), white vinegar (23.1 g), eggs (39.45 g), salt (4.50 g), water (24.6 g) was constant (Bostani et al., 2011). In this study, in order to reduce the amount of oil, it was replaced with fiber extracted from barley malt pulp at five levels of 0, 5, 10, 15 and 20% (w / w).
Results and Discussion
The effect of replacing different percentages of fibers extracted from barley malt pulp with fat at levels (5, 10, 15 and 20%) on physicochemical properties (fat, fiber, ash, viscosity and colorimetry (L*) a*, b*) and sensory characteristics (taste, smell, color, texture and general acceptance) were determined using analysis of variance at 5% probability level. Various properties of low-fat mayonnaise showed that as the percentage of barley malt fiber increased, the amount of fat, radiance and yellowness in low-fat mayonnaise treatments (P <0.05) decreased, and the addition of fiber increases the viscosity, fiber, ash and redness of mayonnaise, treatments (P> 0.05) as well as protein content. In the treatments, which was statistically significant (P> 0.05), the results of sensory evaluation of mayonnaise samples showed that the addition of fiber extracted from barley malt pulp resulted in a significant reduction in taste, texture, color and the general acceptance of mayonnaise samples (P <0.05), while the decrease in odor score was not statistically significant (P> 0.05), so that the treatment containing 20% barley malt fiber had the lowest sensory score (taste). Smell, texture, color, acceptance k Li) and treatments containing 5 and 10% barley malt fiber received the highest sensory scores (taste, odor, texture, color, general acceptance) from the panelists.
Conclusion
According to the results, treatment 3 (containing 10% barley malt fiber) was introduced as the best treatment in the present study.
Mahya Ouraji; Mazdak Alimi; Ali Motamedzadegan; Shirin Shokoohi
Abstract
Introduction: In recent years, legumes have been highly considered as a good source of protein, fibers, minerals and other bioactive compounds in order to develop novel foods with improved nutritional properties. There is some evidence that legume consumption reduces the risk of diabetes, cardiovascular ...
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Introduction: In recent years, legumes have been highly considered as a good source of protein, fibers, minerals and other bioactive compounds in order to develop novel foods with improved nutritional properties. There is some evidence that legume consumption reduces the risk of diabetes, cardiovascular disease and some cancers. Vicia faba has about twice protein content as cereals and can be a good alternative to meat and protein-rich ingredients. It should also be noted that the amount of insoluble fiber is higher than soluble fibers in legume. Vicia faba belongs to the Fabaceae family .Vicia faba contains high protein (21-41% dry content of the bean), carbohydrates (51-68% dry content of the bean), fiber (5-5.8%), B-vitamins and minerals. Recently, the protein function of Vicia faba, especially its protein isolate, has been studied on a laboratory scale for use in food products, due to its good ability in hydration, solubility, emulsification, viscosity, and foam and gel formation. Research has also shown that the protein in Vicia faba has better ability to emulsify water and oil and foaming capacity and foam stability compared to bean and pea flour. The structural and functional properties of the protein isolates and concentrates of legumes such as Vicia faba are strongly influenced by their preparation, extraction and drying methods. One of the ways to improve extraction and optimization of protein properties can be ultrasound and an enzymatic controlled hydrolysis. Due to the importance of dietary fiber, various methods have been developed for their decomposition, many of which are very precise and special, some of which have high-purity enzymes and selectively release oligosaccharides and polysaccharides containing dietary fiber. In this study, the possibility of using ultrasound and limited enzymatic hydrolysis in order to produce value added product and increase the extraction efficiency and improve the functional properties of protein and fiber of Vicia faba, were evaluated. Materials and Methods: In this study, ultrasound and enzymatic hydrolysis were used to optimize extraction and modify physicochemical properties of protein and fiber of VaciaFaba. The proteins were affected by ultrasound at 200, 300 and 400 W for 15, 25 and 35 minutes, and the Alcalase enzyme 2.4 LFG at 0.15, 0.3 and 0.45% doses were extracted at 15, 25 and 35 minutes and the design of the treatments was done by Designer Express software. Solubility, oil absorption capacity, emulsification and zeta potential of protein samples were measured. Vicia faba fiber extraction under alkaline conditions was obtained from solutions of 0.0012, 0.012 and 0.12% sodium hydroxide until reaching pH 12, 11 and 10 and Termamy 2x enzyme was used for enzyme hydrolysis. Water retention capacity and rheological properties of Vicia Faba fiber samples were investigated. Results and Discussion: The results showed that the use of ultrasound and enzymatic hydrolysis had a positive effect on solubility, oil absorption capacity and emulsion properties of the protein samples. Zeta potential was also negative for all treatments, which indicates that the Vicia faba protein treatment solution contains more negative amino acids than positive-loaded amino acids. Among the fiber samples of the ViciaFaba, a fiber sample with a pH of 10 had the highest water retention capacity and G-level than the other two samples, indicating a more solid and elastic quality. Also, in all fiber samples, increasing cutting speed reduced the viscosity and the samples showed a dilution action with cutting or pseudoplastic.
Elham Mahdian; Reza Karazhyan
Abstract
A nutraceutical food may provide expanded utility beyond its nutritional benefit. These benefits are commonly attributed to the active components of the food. Fruit by-products are rich source of dietary fibers that have beneficial effects on human health. Also they can improve the growth and viability ...
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A nutraceutical food may provide expanded utility beyond its nutritional benefit. These benefits are commonly attributed to the active components of the food. Fruit by-products are rich source of dietary fibers that have beneficial effects on human health. Also they can improve the growth and viability of probiotics in food matrix and therefore suitable to produce synbiotic food products. In this study, the effect of adding fiber obtained from apple, banana and mango peels at levels of 0.5, 1 and 1.5% on physicochemical and sensory features and the viability of Lactobacillus casei LC-01 in ice cream during 60 days storage at -18°C was investigated. Based on the results, all ice cream mixes were pseudoplastic fluids. The values of flow behavior index decreased and consistency coefficients increased by increasing the level of all mentioned fibers. The pH and specific gravity of samples containing banana and mango fibers were lower than control and sample with apple fiber. Using fibers had no significant effects on overrun values, whereas viscosity and melting resistance of ice cream samples increased with increasing fiber amounts. The most reduction in Lactobacillus casei LC-01 count after freezing and during storage period was associated to control sample and adding all types of examined fibers improved probiotic viability. Minimum cell reduction after freezing and during storage period occurred in sample containing 1.5% mango fiber with 0.03 and 0.48 log cycle respectively. Sensory properties of samples containing apple fiber were good and comparable with control sample.
Zahra Najafi; Sara Movahhed; Hossein Ahmadi Chenarbon
Abstract
Introduction: Cake is one of the most important and widely used cereals and a product of wheat flour. Usually, high-calorie in a variety of cakes is attributed to oils, eggs and sugar in their formulation. Nowadays, the risk of cardiovascular diseases is increasing in most parts of the world and the ...
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Introduction: Cake is one of the most important and widely used cereals and a product of wheat flour. Usually, high-calorie in a variety of cakes is attributed to oils, eggs and sugar in their formulation. Nowadays, the risk of cardiovascular diseases is increasing in most parts of the world and the demand for using the low fat and low cholesterol foods is increasing due to the relationship between excess fat and various diseases. Therefore, it seems that the partial or complete removal of oil and egg and replacing them with other substances in the formulation of the cake is very important. In recent years, the use of dietary fiber of different sources in food products is increasing due its beneficial effects on human health. Among agricultural products, the residues from the processing of oranges are rich in fiber that can be used as a dietary fiber in the food industry. Fiber is a general term for many different types of carbohydrates that is obtained from plant cell walls and is not decomposed by digestive enzymes in the human body. Formulating the food with citrus fiber could be very beneficial since the exisence of a variety of fiber compounds in the peel of citrus with neutral pH that the property may leads it to be widely used in a variety of foods. Others advantage is that it lead to improve the cooking performance, increase the water binding capacity, the oil absorption and improve the final texture of product with lower costs.
Materials and methods: In this study, the use of citrus fiber was studied in order to improve the structure and nutritional properties of muffin with a new formulation. In this regard, the orange fiber at three levels (0.5%, 1% and 2%) and with 25% of decrease in oil and egg was used in the muffin production process. In this study, the raw materials, including null flour, sugar, liquid oil, eggs, milk, salt, vanilla, baking powder and orange fiber were prepared from France ID Food Company. Two-step mixing method was used to prepare the dough. The cakes were placed at 180 ° C for 30 minutes. In all tests, the control treatment with code T, treatment containing 0.5% of orange fiber with code T1, treatment containing 1% of orange fiber with code T2 and treatment containing 2% of orange fiber with code T3 were determined. First, the chemical tests including moisture, ash, fiber and pH were conducted on the wheat flour. Then, viscosity determination was carried out usinga Brookfield viscometer, Also the density measurement performed on the muffin cake dough. Afterwards, the production of different treatments, the chemical tests including moisture, ash, fiber and pH as well as the staling tests were performed by two sensory and instrumental methods by Instron device and also the organoleptic characteristics (volume, crack, balance of shape, taste and aroma, chewiness, apparent texture, uniformity of pores in the cake center and the color of cake center and the outer shell) were conducted by using five senses on the produced Muffin Cake according to the standard method.
Results and discussion: For statistical analysis of data from physicochemical and sensory tests, completely randomized design and data from staling test from factorial experiment in a completely randomized block design was used and the mean comparisons were conducted by Duncan's multiple range test at probability level of 1% (α=1%) and by using SPSS software, version 16. Considering the results of viscosity and density of the muffin cake dough, the highest amount of viscosity and density belonged to the treatment containing 2% of orange fiber (T3) and control (without orange fiber). The highest percentages of moisture, ash and fiber were calculated for the treatment T3 and the lowest amounts were calculated for control. Also, the highest and the lowest amounts of pH were observed in the treatments of control and T3, respectively. Also, considering the results of staling test by both sensory and instrumental methods and in the intervals of 24, 48 and 72 hours after baking and in all time periods of treatment T3 had the highest score of freshness (delay in staling) and the treatment containing 1% of orange fiber (T2), containing 0.5% of orange fiber (T1) and control (T) had the lowest score of freshness, respectively. The control sample had the highest amount of staling in all days and the amount of staling increased in all treatments over time. It is noteworthy that at all time intervals, the control sample had the highest rate of staling and the staling rate increased for all treatments over time. Considering the results of sensory test, T1 was introduced as the best treatment and in most of the organoleptic characteristics such as taste, flavor, uniformity of pores, chewiness, and overall acceptance had no significant difference with the control sample and was the nearest sample to the control and had the highest score and the highest level of consumer acceptance.
Conclusion: The results showed that adding different levels of orange fiber has a significant effects on physicochemical and organoleptic properties of the muffin cake and replacing 25% of oil and egg used in muffin cake with 0.5% of orange fiber is possible and has enough acceptances.
Sara Rrahbaran; Aazam Aarabi
Abstract
Introduction: The consumption of dietary fiber plays an important role in the prevention of illnesses such as diabetes type 2, hypercholesterolemia. Dietary fibers are not only desirable for their nutritional properties but also for their functional and technological properties. This study was undertaken ...
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Introduction: The consumption of dietary fiber plays an important role in the prevention of illnesses such as diabetes type 2, hypercholesterolemia. Dietary fibers are not only desirable for their nutritional properties but also for their functional and technological properties. This study was undertaken to investigate the possibility of alkaline hydrolysis to remove fiber from rice bran. Material and methods: In this study, the extraction of fiber from rice bran was carried out in the presence of sodium hydroxide as an alkaline media and under autoclave condition. The Response Surface methodology was evaluated by the central composite design (CCD) to build a model based on three variables including the time (X1), temperature (X2) and the concentration of Hydrogen Peroxide (X3) for the extraction of fiber, and water binding and fat binding capacity of produced fiber.Results and Discussion: Results showed that the optimum conditions for the maximum production of extracted fiber were 35min, 99.6 °C and 13.47% for time, temperature and the concentration of hydrogen peroxide, respectively. Results indicated that temperature was the most significant factor influencing considerably on fiber extraction and fiber fat binding capacity and none of the parameters had significant effect in the level of (0.05) on the water binding capacity of fiber
