Food Chemistry
Amir Kazemi; Asghar Mahmoudi; Seyyed Hossein Fattahi
Abstract
Different varieties of wheat as one of the strategic crops are cultivated in Iran based on the specific geographical and climatic conditions of each area. Classification of wheat varieties is important in order to guarantee the final products acquired from wheat flour. Fourier Transform-Mid Infrared ...
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Different varieties of wheat as one of the strategic crops are cultivated in Iran based on the specific geographical and climatic conditions of each area. Classification of wheat varieties is important in order to guarantee the final products acquired from wheat flour. Fourier Transform-Mid Infrared (FT-MIR) spectroscopy as a nondestructive approach combined with chemometrics was employed to classify four varieties of Iranian wheat. 160 samples were analyzed and various preprocessing algorithms were used to correct unwanted information. Then, Principal Component Analysis (PCA) as unsupervised and Support Vector Machine (SVM) as supervised models with Max-Relevance Min-Redundancy (MRMR) feature selection algorithm were applied to investigate the classification of these varieties. The best result of SVM model without feature selection was with S-G+D2+MSC preprocessing with 99.4% of accuracy. The output of 100% with SVM model and MRMR feature selection algorithm confirmed the capability of FT-MIR spectroscopy method for classification of Iranian wheat flour varieties.
Mostafa Kashaninejad; Masoud Najaf Najafi; Mohsen Ghods rohani; Morteza Kashaninejad
Abstract
Introduction: Labane or concentrated yoghurt is a semi-solid product which is being producedd by dehydration of yoghurt or separation of water and some water-soluble solids from yoghurt. High nutritional value, long shelf life, more desirable taste and texture and feasibility to produce other product ...
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Introduction: Labane or concentrated yoghurt is a semi-solid product which is being producedd by dehydration of yoghurt or separation of water and some water-soluble solids from yoghurt. High nutritional value, long shelf life, more desirable taste and texture and feasibility to produce other product are the reasons for high acceptance among customers. There are wide ranges of production methods from traditional methods which are tedious, such as separation of whey by fabric bags, to complicated time-consuming methods which also contaminate product and reduce its nutritional value. These cause demand to establish more suitable methods such as “wheyless process” by dried milk, concentrated milk protein or concentrated whey protein. On the other hand, one of the methods for enhancing firmness and textural properties of yoghurts, similar to other dairy products is utilization of hydrocolloids. These components are used for enhancing rheological an textural properties of food and commonly used as additives for increasing viscosity, gel forming ability, enhancing physical stability, film forming ability, controlling crystallization, postponing syneresis and textural improvement. Konjac gum (KG) is a neutral polysaccharide that derived from Amorphophallus konjac C. Koch tuber, which is well known in east countries during centuries. Ability to hold water and reduction of cholesterol and glucose are the reasons for grossing demand of this gum. So due to the importance of labane produced through wheyless process, the effect of different ingredients of formulation such as milk protein concentrate, cheese whey powder and konjac gum on physicochemical, rheological and sensory properties of labane was investigated and compared these properties by using Principal component analysis (PCA) and Partial least squares regression (PLS regression). Materials and methods: Cow milk was purchased from local market (Mashhad, Iran). Dried skim milk, milk protein concentrate, cheese whey powder and commercial starter provided from Khorasan Razavi Pegah Company (ABY1, Christian Hansen, Horsholm, Denmark) and KG purchased from Food Chem. (China). In order to concentrate the milk, 3% dried skim milk was added to1 Kg milk. Then, according to the experimental design (table 2), MPC and CWP added to milk at 0, 4, 6 and 8% levels which reached the total solid of milk to 21.5%. KG with percentage of 0, 0.05, 0.1, 0.15, and 0.2% was added to the mixture at 40˚C. The mixtures were homogenized at 50˚C and pasteurized at 90˚C for 1 min. and then cooled to 43-45˚C. The mixtures were incubated at 43-45˚C for 3-4 hours after addition of starter. Then the samples were slowly stirred and packed in polyethylene bags after reaching to suitable pH. The samples were transfered to refrigerator for 24 hours then the tests were conducted. PH was measured according to AOAC 2005 official method NO. 935.42.25 gr of samples were centrifuged at 4˚C for 10 min. at 4500 rpm. Syneresis was evaluated as parentage of separated serum. Texture analyzer was used for combination of back extrusion and texture profile analysis (TPA) test. 50 mm in diameter cylinder with 10 mm in height and probe with 4 mm diameter and 100 mm height with the speed of 1 mm/s were used to conduct the test. Dynamic rheological parameters were evaluated by rheometer (Parphysica). The devise was equipped by 50mm diameter parallel plate with 2 mm gap. Eheo plus/32 version V3.40 software was used to measure elastic modulus (G’), loss modulus (G”) and η*. Results & discussion: Results showed that none of the linear, quadratic and interaction effect of MPC, CWP and KG was significant on pH of the samples at the first day. Results represented that the pH of the samples was varied from 0.36 to 0.94 after 5 days and only linear effect of MPC and CWP (at 99% level of confidence) and interaction effect of CWP-KG (at 95% level of confidence) were significant on that. The effect of MPC and CWP and interaction effect of MPC-KG, CWP-KG and CWP-MPC-KG were significant on syneresis at 99% of confidence. Results showed that hardness of the samples varied between 3.25-9.58 N and the interaction effects of MPC-KG, CWP-KG and CWP-MPC-KG were significant at 99% of confidence. None of the linear, quadratic and interaction effect of CWP, MPC and KG was not significant on springiness of the samples (p>0.05). In strain sweep test, two separated regions were distinguishable: linear viscoelastic (LVE) region that elastic and viscous modulus (G’ and G”) were constant and G’ was higher than G” which showed the solid like behavior, and non-LVE region that G’ and G” decreased by increasing strain and led to a crossover point (flowing point) which G” goes over the G’ and liquid-like behavior shows itself. In this test, strain corresponding to start of the non-LVE region and sharp reduction of G’ define as critical strain (γc) and the corresponding stress of this point defined as critical stress (τc).Results represented that G’LVE and G” LVE of the samples varied from 22.54 to 750.1 and 11.01 to 242.1 Pa, respectively and the selected model (cubic x quadratic) showed that the interaction effect of MPC-KG, CWP-KG and CWP-MPC-KG on G’LVE and G” LVE was significant at 99% of confidence while the interaction effect of CWP-MPC was only meaningful on G” LVE. Results also showed that the variation trend of G’LVE and G” LVE was the same by alteration MPC, CWP and KG in a way that both of these parameters were increased by increasing KG. The effect of MPC-KG and CWP-KG was significant on γc and τc at 95% confidence and also, in addition to mentioned effect, the interaction effect of CWP-MPC was significant only on γc. Increasing KG increased γc at higher amount of CWP and lower amount MPC which can be concluded that increasing KG amplified the gel strength. Also, the results of the correlation study between sensory and instrumental measures showed that there was a close relationship between the score of sour taste and the overall acceptance of samples, which showed that among the measured characteristics, sour taste score is more important than other parameters.
Saeed Mirarab Razi; Mohebbat Mohebbi; Mohammad Hossein Hadad Khodaparast; Arash Koocheki
Abstract
Introduction: Proteins are widely used in food industry because it has functional properties such as formation and stabilization of foam systems. These molecules had surface-active properties. They rapidly adsorb at interface during the foaming processes and form a film around gas bubbles. The bulk properties ...
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Introduction: Proteins are widely used in food industry because it has functional properties such as formation and stabilization of foam systems. These molecules had surface-active properties. They rapidly adsorb at interface during the foaming processes and form a film around gas bubbles. The bulk properties has important role in the stabilization foam system. It has been shown that protein adsorption is influenced by molecular properties, such as size, shape, surface hydrophobicity, conformation, and charge and conditions in the bulk solution, such as bulk concentration, pH and ionic strength. The foaming properties depend on many intrinsic factors (size, structure of protein, hydrophobicity, surface potential, charge, etc.); and environmental and processing factors (protein concentration, pH, temperature, addition of other ingredients, etc.) Foams are colloidal systems in which gas phase dispersed in an aqueous continuous phase. Foaming operation is usually devoted to produce lighter products, modify the appearance and the texture of food products, therefore, it be used to production new products adapted to consumer choice and needs, using air as a zero-cost component. Microstructure has fundamental role in foam properties. At foam based products, bubble size is of most importance at the foam properties, because it influences on texture, the mouth-feel and the stability of the aerated product. Many food products have aerated structure. In these foods, the gas phases, forms small bubbles that modify microstructure and mouth feel properties of product. Aerated desserts have shown a great market potential, which is dependent on consumer behavior, interested in lighter and healthier products. Food products based on foam structure such as chocolate mousse have good marketing; therefore deep knowledge about their properties is important. Mousse is an aerated dessert with stabilized foamy structure which little attention has been paid to industrial production. Although, the most popular mousse flavor is chocolate, orange, lemon and strawberry have good marketability.Materials and method: This study follows two important objectives; first, the effect of different amount of gelatin concentration and sodium caseinate on rheological, physical and sensory properties of chocolate mousse is investigated. Then, the relationship this parameters was discussed on the basis of laboratory results using PCA method. Chocolate mousse was include of, Gelatin(Bangladesh, type B, bloom 160-180), Cacao powder(Cargill Co., Netherlands), Whipped cream(Mahrang sahar shargh CO., Iran 27% fat), Sugar(Fariman, Iran) and Sodium caseinate (Milad, Iran). Chocolate mousse samples were prepared with different amount of gelatin (1, 2 and 3 gr) and sodium caseinate (1, 2 and 3 gr) concentrations. Gelatin was first dissolved in hot water. Next, cacao powder and sugar were stirred in hot water and added to whipped cream agitated by Gosonic home mixer with speed 5400 RPM for 3 minutes. Then, Sodium caseinate was mixed in distilled water for 2 minutes and added to mixture prepared. Finally, mousse was placed in refrigerator after stirring with gelatin solution. The samples were stored in a refrigerator for 24 hours.Results and Discussion: In this work, physical, sensorial and rheological properties of chocolate mousse were investigated. Rheological measurements were carried out using a rotational viscometer (Bohlin Model Visco 88, Bohlin Instruments, UK) equipped with a heating circulator (Julabo, Model F12-MCand, Julabo Labortechnik, Germany) and C30 spindle. All the experiments were performed at 25°C±0.2. A pre shearing of 10-15 s at 14.1 s was applied to all samples. Sample flow was measured by registering the shear stress/ shear rate data at an increasing trend from 14.1 to 300 s. To describe the time independent flow behavior, the experimental data (shear stress-shear rate) were fitted by Herschel- Bulkley, Bingham, power law, and Casson models. Sensorial properties were tested at the same optical condition and environmental temperature. Chocolate mousses were evaluated using hedonic analysis procedures by a sensory panel of ten assessors, who had been selected and trained. Sensorial properties were evaluated based on 1 to 9 scores. The gas hold-up was calculated by comparing the density of the aerated chocolate with the gas-free density of solid chocolate. PCA method was used for determination of the relation of sensory attributes and main component.Conclusion: Results showed that chocolate mousse incorporating 2 gr gelatin and 3 gr sodium caseinate had the best sensory properties. According to the R2 (R2>0/99) and RMSE values, it is obvious that the Power-law models can properly describe non-newtonian flow behavior of samples. Behavior index (n) and consistency coefficient (k) were obtained from fitting power-law model. Consistency coefficient was high in the sample containing 3 gr gelatin and 3 gr sodium caseinate. Density values decreased with increase in protein content and decrease in gelatin content. Based on PCA results, total acceptance of samples was severely related to the smoothness, jelly and melting rate attributes.
