Food Technology
Behshad Tahani; Babak Beheshti; Mohsen Heidarisoltanabadi; Ehsan Hekmatian
Abstract
IntroductionIsfahan province is considered to be one of the top ten producing provinces of apple orchards with an area of 17,274 hectares and a production of 120,000 tons of apple trees. Determining the quality parameters of agricultural products requires the use of various methods, which are different ...
Read More
IntroductionIsfahan province is considered to be one of the top ten producing provinces of apple orchards with an area of 17,274 hectares and a production of 120,000 tons of apple trees. Determining the quality parameters of agricultural products requires the use of various methods, which are different according to the nature and characteristics of each product. The two main categories for dividing these methods include analytical (objective) methods and sensory (intrinsic) methods. Both qualitative assessment methods can be used in destructive and non-destructive ways. Apple is one of the fruits that can be stored for a relatively long time. Physiological changes during the storage period are inevitable and cause some quality characteristics of the fruit to change, such as firmness, moisture content, density, pH, and soluble solids. Using the methods of determining and extracting the quality characteristics of fruit during storage and monitoring the changes created, provides a suitable criterion for selecting and preparing the necessary conditions for storage and storage at the disposal of users and producers. Among the methods used are X-ray imaging technique and computed tomography, which are now well-known in various fields of agriculture and food quality evaluation. X-rays are electromagnetic waves with a short wavelength (0.01 to 10 nm) and high energy (from 120 electron volts to 120 kilo electron volts) that can penetrate many materials.Materials and MethodsIn order to determine the relationship between the physicochemical properties and the CT number of Golden Delicious apples, 280 Golden Delicious apples were obtained from an orchard located in Semirom city of Isfahan and stored in a cold store at a temperature of 0 and 4 ºC and a humidity of 85±5%. The samples of stored apples were harvested in 4 stages and based on the duration of storage, respectively on days zero (the beginning of storage), 45, 90 and 135 days, and the desired tests were performed on the samples. These tests included non-destructive tests of CT scan imaging and destructive tests to extract the physicochemical properties of apples, including CT number, pH, firmness, moisture, density, and soluble solids. At the end, with the specified values, Pearson correlation coefficients between CT number and other physicochemical properties were determined. Also, by plotting the mentioned values, the most suitable regression equations with the highest coefficients of determination were obtained.Results and DiscussionBased on the results, the average value of CT number, pH, firmness, moisture, density and total soluble solid of apple at two temperatures of zero and 4 ºC were -115.02 and -166.86, 3.85 and 3.86, 76 37.36 and 33.36 N, 0.82 and 0.80%, 0.76 and 0.72 g/cm3 and 15.30 and 15.79% Brix, respectively. The results showed that the CT number has a negative linear correlation with pH and total soluble solid and a positive linear correlation with the properties of apple firmness, moisture and fruit density. Based on result, at two storage temperatures of 0 and 4 ºC, the coefficients of determination (R2) obtained from the linear regression model of CT number with pH levels of 0.75 and 0.55, apple firmness 32. 0 and 0.57, moisture content 0.78 and 0.85, fruit density 0.82 and 0.84 and total soluble solid 0.85 and 0.62 were obtained.ConclusionThese results show that the non-destructive test of X-ray imaging can be used with a suitable approximation to determine some quality properties of apple products.
Food Technology
Aliakbar Gholamhosseinpour; Ali Karimi Davijani; Mostafa Karami
Abstract
Introduction
Cheese is the general name of a group of fermented dairy products that are produced all over the world in a variety of flavors, textures, and shapes. This product considered a source of protein, minerals, and vitamins, all of which add to its high nutritional value. White-brined cheeses ...
Read More
Introduction
Cheese is the general name of a group of fermented dairy products that are produced all over the world in a variety of flavors, textures, and shapes. This product considered a source of protein, minerals, and vitamins, all of which add to its high nutritional value. White-brined cheeses are soft cheeses that ripen in brine. Brined ultrafiltered cheese, as a popular product, has attracted a broad consumer market in our country. The use of thermal processes to prolong the shelf life of foods has long been considered, but these methods lead to a decrease in nutritional value and product quality. Emerging non-thermal technologies, including ultrasound, pulsed electric field, high hydrostatic pressure, cold plasma and ozone have revolutionized the food processing sector. These processes can improve the safety and quality of food products and increase their shelf life by reducing food spoilage. In addition to expanding food shelf life, these technologies are experiencing more orogress in the industry due to reduced energy consumption. Ozone is one of the most effective disinfectants known that does not leave any dangerous residue on food or other surfaces in contact. Ozone treatment does not require heat and therefore saves energy. Ozonation, as a novel technology, is widely used in preserving meat, processing oysters, inhibiting microbial growth, and oxidizing phenolic compounds. Ozone has been mainly used in the dairy industry to reduce or inhibit the growth of pathogenic or spoilage microorganisms. However, its effect on the non-microbial properties of dairy products has not been studied much.
Materials and Methods
Cheese production was carried out by ultrafiltration technology in the Hamedan Pegah dairy complex (Hamedan, Iran). The starter culture used in cheese production was R708 (containing Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis), which was obtained from Christian Hansen, Denmark. Microbial renin enzyme (Proteria, Handry Company, Belgium) was also used for coagulation. Analytical grade chemicals were also purchased from Merck, Darmstadt, Germany. Ozone gas at concentrations of 2 and 5 ppm was used in different stages of brined ultrafiltered cheese production and then the samples were subjected to physicochemical (total solids (TS), ash, pH, salt, protein, fat, acid degree value (ADV)), microbiological and organoleptic (based on the 5-point hedonic scale) analyses at 35-day intervals during a ripening period of 105 days. The studied treatments were: Ozonization of retentate simultaneously with starter inoculation (OA), Ozonization of retentate before starter inoculation (OB), Ozonization of retentate (before starter inoculation) and brine (OC), Ozonization of brine (OD) and control (C). Statistical analysis (One-way ANOVA and Duncan) was performed at a significance level of 95% by the SPSS package program (v. 20.0, Chicago, IL, USA).
Results and Discussion
Based on the results, the amounts of total solids, ash, salt, ADV and syneresis of cheeses increased significantly (p ≤ 0.05), while the protein and fat contents of the samples decreased significantly (p ≤ 0.05) during the ripening period. The pH of the samples decreased from day 0 to 35 and then increased in most samples until the end of the ripening period. The total counts in the samples increased initially until day 70 but then decreased until the end of the ripening period. In general, during the ripening, cheeses treated with 5 ppm ozone had lower microbial load and higher lipolysis compared to samples treated with 2 ppm ozone. In addition, in most treatments, the sensory scores of cheese samples at the end of the ripening period were significantly (p ≤ 0.05) higher than those at the beginning of the ripening period. The application of ozone treatment was able to improve some of the sensory properties of the cheeses. In general, this improvement was not statistically significant compared to the control, especially at the end of the ripening period.
The positive microbial and physicochemical effects of ozone treatment on cheese samples leading to increase the shelf life of brine cheese up to 105 days (30 days more than usual) without having a negative effect on its sensory properties. Therefore, ozone can be used as a non-thermal treatment to extend shelf life and improve some physicochemical characteristics of cheese.
Food Engineering
Fatemeh Yousefzadeh; Masoud Taghizadeh
Abstract
Introduction
The consumption of milk and its products is considered as a main indicators of development of human societies. In order to promote the health of children and provide the sufficient amount of calcium and nutrients and make the consumption of these products attractive. Necessary measures ...
Read More
Introduction
The consumption of milk and its products is considered as a main indicators of development of human societies. In order to promote the health of children and provide the sufficient amount of calcium and nutrients and make the consumption of these products attractive. Necessary measures should be taken to increase milk consumption in society and increase the diversity of these products (Keshtkaran et al., 2013). Gelatin as one of the gelling agents used in dairy desserts is a hydrocolloid with unique functional properties and has been used in various industries for a long time (Karim & Bhat, 2008). Gelatin is extracted from the partial hydrolysis of skin collagen, white connective tissue, and animal bones. One of the problems with using gelatin in dairy desserts is the instability at ambient temperature. Therefore, it is necessary to evaluate the characteristics of other native hydrocolloids as an alternative. Tragacanth is a dried gum secreted from several plant species and Iran is the largest exporter in the world. Structurally, the material is regular, odorless and hard. It can be used in various food products. The simultaneous utilization of hydrocolloid mixtures is used to create a synergistic property and to improve these products. Starch originated from a variety of sources , including corn, rice, wheat, potatoes, cassava, bananas, and sorghum (Murphy, 2000) is used in the food industry. Among the sources of starch production, wheat is cultivated in large quantities in Iran.
Materials and Methods
In this study, pasteurized milk was purchased from Salamat Dairy Products Company, gelatin made in Pakistan, tragacanth gum and Gonabad wheat starch were purchased from Kian Shimi Company and sugar and vanilla were purchased from confectionery stores located in Mashhad. Ingredients for dessert production include 80% milk, 10% sugar, 0.1% vanilla, tragacanth gum at concentrations of 1.3%, 1%, and 0.7% and starch at concentrations of 3% , 2%, and 1% by weight (powder selection) according to the method of Tarrega et al. 2004 with a slight modification. A sample containing 1.5% gelatin was considered as a control sample. The mixture was heated to 90 ° C for 20 minutes, stirring at medium speed. The samples were then placed in special containers and cooled to ambient temperature. Prior to testing, the samples were refrigerated (4-5 ° C) for 24 hours. The samples were coded based on the concentration of gum and starch (: T% of tragacanth gum and: S% of wheat starch).
Results and Discussion
The flow behavior in all dairy dessert samples was similar to the control and was pseudoplastic type. The Power model was selected as the best model (R <98, RMSE> 1.6). As the concentrations of tragacanth gum and wheat starch increased, the parameters of hardness, consistency, adhesion and adhesion strength increased significantly, and the samples 0.7T2S, 0.7T3S and 1T, 1S had the same value in terms of all textural parameters. At constant concentration of starch, with increasing tragacanth gum from 0.7% to 1.3%, the rate of syneresis of samples decreased from 0.34% to 0.06% and at constant concentration of gum, with increasing concentration of wheat starch, Syneresis decreased significantly from 0.34 to 0.24%. Increasing the shelf life of the samples naturally led to an increase in syneresis. In the samples 0.7T3S, 1T3S, 1T2S, and 1.3T3S, the increase of syneresis occurred to a lesser extent.. According to the results of analysis of variance, the effect of gum on zeta potential was very significant (p <0.05). Increasing the concentration of hydrocolloids in most samples led to an increase in the amount of negative charge and zeta potential. In most samples, at a constant concentration of tragacanth gum, with increasing the concentration of wheat starch from 1% to 3%, the span decreased, while at a constant concentration of starch, the increase in tragacanth gum from 0.7% 0 to 1.3% led to increase the span. Among the dairy dessert samples, 5 dairy dessert samples include: 0.7T2S, 0.7T3S, 0.7T1S, 1T2S and 1.3T1S, were selected the best in terms of physical and rheological characteristics to the control sample. They were more similar, selected and used for sensory evaluation. The results of comparing the mean of the data showed that different concentrations of tragacanth gum and wheat starch had a significant effect on the sensory characteristics of the samples including: color, flavor, sweetness, adhesion, gum state and overall acceptance (P> 0.05) and increasing the concentration of tragacanth gum and wheat starch had no significant effect on other sensory properties (p> 0.05).
Conclusion
In general, due to the similarities of the physical, rheological and sensory properties of the treatment samples with the control, 1S1T sample was selected as the most suitable sample to replace the sample containing gelatin.
Food Engineering
Nazanin Bazazian; Akram Arianfar
Abstract
Introduction: Doogh is a fermented milk drink mixed with water and a little salt. The production and exportation of dough as a native Iranian fermented beverage has grown steadily in recent years. One of the disadvantages that causes corrosion and increases doogh deterioration is the spoilage caused ...
Read More
Introduction: Doogh is a fermented milk drink mixed with water and a little salt. The production and exportation of dough as a native Iranian fermented beverage has grown steadily in recent years. One of the disadvantages that causes corrosion and increases doogh deterioration is the spoilage caused by the activity of molds and yeasts. The common method for increasing shelf life of food (such as doogh) is drying by using spray dryer that eventually lead to reducing the volume, costs of carrying and easy usage. The objective of this study was to produce a doogh powder by spray drying method and investigate the effect of Alyssum homolocarpum seed gum on its physicochemical properties. Material and Methods: In this study, yogurt (1.5% fat), salt, distilled water, maltodextrin (GPC brand), and Alyssum homolocarpum seed gum were used. Alyssum homolocarpum seed gum was cleaned and the foreign particles were separated. The whole grain gum was extracted using distilled water in a water-to-seed ratio of 30 to 1 with a pH of about 8 and a temperature of 48°C and dried at 70°C in a vacuum oven and then powdered. Brine (7% salt) was prepared with boiled distilled water at 80°C. After dissolution, a certain amount of Alyssum homolocarpum seed gum was added (at concentrations of 0, 0.05, 0.1, 0.15, 0.2% separately). The solution was stirred for 10 minutes with a magnetic stirrer at 60°C. After complete dissolution, 40g of yogurt (1.5% fat with pH=4.1) was added to gum solution. The final volume of doogh was at 100g. To completely dissolve the particles, a magnetic stirrer with a speed of 2000 rpm for 15 minutes at 60°C was used. The temperature was then reduced to 20°C and the final product was packed in 500 ml bottles. Doogh was dried using a spray dryer in optimal conditions, feed intake flow of 44.5 ml/ min and drying temperature of 190°C. The physicochemical properties of dough powder such as pH, acidity, moisture content, dry matter, solubility, dispersability, and serum separation as well as glass transition temperature and particle size were determined. Doogh treatments consisted of 0.05, 0.1, 0.15 and 0.2% containing Alyssum homolocarpum seed gum and also a control sample. All the experiments were performen in triplicate. The results were analyzed as means± standard deviation (SD). Thus, the data were determined using the software SPSS (2013). Statistical differences were analyzed by variance (ANOVA) and Duncan’s multiple range test (P values <0.05). Results and Discussion:The results showed that by increasing the Alyssum homolocarpum seed gum , moisture and serum separation were decreased and acidity, dry matter, solubility, dispersability ,particle size and glass transition temperature were increased. With increasing gum concentration from 0.05 to 0.1 and from 0.15 to 0.2%, the acidity increased significantly (P<0.05).The rate of dehydration of samples containing different percentages of gum after three weeks showed that the use of Alyssum homolocarpum seed gum significantly reduced serum segregation. The results showed that by increasing the concentration of gum, the particle size of the dough powder was significantly reduced (p<0.05).With the increase in the amount of gum, the rate of diffusion increased significantly (P<0.05).With increasing gum concentration and decreasing moisture, the glass transfer temperature of the powder samples increased. The control sample had the lowest and the 0.2 gum treatment had the highest glass transfer temperature (P<0.05).
Food Engineering
Mahsa Kamali Sarvestani; Mohebbat Mohebbi; Masoud Taghizadeh
Abstract
Introduction: Celery is one of the most consumed and highly nutritious vegetables with high dietary fiber, phytochemicals, vitamins, and minerals, which offers great benefits for utilization as a functional food ingredient. Fruit and vegetable juice powders have many benefits and economic advantages ...
Read More
Introduction: Celery is one of the most consumed and highly nutritious vegetables with high dietary fiber, phytochemicals, vitamins, and minerals, which offers great benefits for utilization as a functional food ingredient. Fruit and vegetable juice powders have many benefits and economic advantages over their liquid precursors such as reduced volume/weight, reduced packaging, easier handling/ transportation, and much longer shelf-life. Also, powders can be reconstituted to produce juice and used for preparation of products such as snacks, chutney, soups, baby foods, etc. In foam-mat drying, food liquids and pastes are first whipped into stable foam by the addition of different foaming agents or stabilizing agents and then dried in the form of thin layer. This foam structure dries rapidly due to the increase of the surface area of the material by incorporating air/gas and forms a porous structure which gives high quality and instant properties of the dried product. The dried product is scraped off from the drying surface in the form of flakes, which is then converted to a fine powder. Response surface methodology (RSM) is a combination of mathematical and statistical techniques used to investigate the interaction effects of independent variables on responses. There is considerable information on foam-mat dried food powders, but there is no scientific literature related to foam-mat drying of celery juice. The present research was thus focused on optimizing the foaming conditions (WPC as a foaming agent, Xanthan gum (XG) concentration as the stabilizer and whipping time (WT)) to minimize foam density (FD) and drainage volume (DV) using RSM. The effects of drying temperatures on some physicochemical properties of powder were also investigated. Materials and methods: Celery was purchased from the local market.XG and WPC powders were purchased from Sigma Chemical Company (St. Louis, MO) and Milei Company Germany, respectively. Celery juice was extracted by using a juicer machine (Robert Bosch Stand mixer MMB 2000 /05 FD 8611 Type CNSM03EV, 600W, Slovenia). Based on preliminary tests, XG solutions were prepared by dissolving the appropriate amount of the defined gum powder in distilled water and stirring with a magnetic stirrer to achieve a uniform solution. This solution was refrigerated at 4°C overnight to complete hydration. RSM was used to estimate the main effects of the process variables on FD and DV in celery juice foam. The experiment was established based on a face-centred central composite design (FCCD). According to the experimental design, to prepare 100 g of samples, the appropriate amount of celery juice, WPC, and XG solution were poured to a 250 mL beaker. Then the mixture was placed into a water bath for 5 minutes at 55 °C temperature. The mixture was then taken out of water bath and was whipped by a mixer (Gosonic, model No. GHM- 818, 250W, China) with the maximum speed of 5400 rpm at ambient temperature during the given time. The density of foamed celery juice was determined in terms of mass over volume and expressed in g/cm3. To assess foam stability, the drainage test was performed for 1h. Furthermore, the effects of drying temperatures on some physicochemical properties of powders were investigated. Results and discussions: The quadratic model was selected as a suitable statistical model for both FD and DV. ANOVA showed that this model is significant for both responses. Moreover, lack-of-fit was not significant for response surface models at a 95% confidence level, indicating that this model is adequately accurate for predicting responses. Based on the constrain criteria, the optimized foaming parameters were: XG concentration of 0.42% (w/w), WPC concentration of 6% (w/w), and WT of 9.30 min. The amount of FD and FDV for foam at these optimum conditions were 0.4 g/cm3 and 0 ml, respectively. The results showed the moisture content and water activity of the celery powders decreased with the increase in drying temperature. By increasing drying temperature from 40 to 70 °C, bulk density also decreased. Increase in drying temperature results in decrease in moisture content and bulk density. Tapped density generally behaves similar to bulk density because by shaking powder, the space between the particles is filled and occupied volume by the powder is reduced. By increasing in temperature, particle density decreased. Overall, with increasing drying temperature, the porosity of powder increased. Increasing temperature and reducing moisture content, the possibility of approaching and join together of particles is increased and the space between the particles becomes less. The numerical value of the car index parameter in this study was 15.3% to 24.67%. The highest value of flowability related to the sample was dried at 70°c. With decreasing in drying temperature, the moisture content of powders increased and due to forming liquid bridges between particles making them less flowable. The numerical value of the Hausner parameter in this study was 1.15 to 1.32. Except for powder produced at 70 °C, the powder was placed in the intermediate cohesiveness powder class. By increasing drying temperature, the cohesiveness of powder decreased significantly.
Masoud Taghizadeh; Hesam Akhoondzadeh; Zahra Zamani
Abstract
Introduction: Grains are important food sources for human diet because of high protein content. There are different kinds of grains used as food worldwide. Today herbal proteins play an important role as food sources in societies. Herbal protein sources are actually strategic points for improving national ...
Read More
Introduction: Grains are important food sources for human diet because of high protein content. There are different kinds of grains used as food worldwide. Today herbal proteins play an important role as food sources in societies. Herbal protein sources are actually strategic points for improving national dietary all over the world. (Mashayekh et al, 2008). Food experts are becoming more open to Quinoa, because of high protein content, (Dallagnol et al., 2013). FAO compares Quinoa grain with concentered milk powder considering high nutritional facts, and called grains as multi vitamin (FAO, quinoa, 2011). According to scientific reports quinoa grain can be replaced with rice in national dietary (Ferreira et al, 2015. Oelk et al., 1992). Quinoa originally cultivated in South America (barazil, Chile, Peru etc.) and known as semi-cereals (Schoenlechner&Berghofe2010).Furthermore, Quinoa flour is a highly nutritional alternative to feed animals as well as in the production of foods which are suitable for patients with celiac disease and gluten-sensitive patient worldwide. (Dallagnol et al, 2013). From the technological point of view, functional properties hold an important position, Water and oil absorption capacity, protein solubility, gelatinization capacity, foam ability and foam stability are the most important functional properties. (Kaur and Singh, 2007. Ameri shahrabi, 1390). Functional properties are affected by different parameters such as protein network structure, lipid, carbohydrate, temperature and pH, respectively. (Alukoand Yada, 1995). This study proposed to investigate the physicochemical properties of Quinoa flour of three different varieties and monitor the effect of pH on their functional characteristics Materials and methods: three different variety of Quinoa grain, originated and cultivated in Peru, were used for experiments, varieties were black (BLACK COLLANA), white (SALCEDO INIA) and red (PASANKALLA), respectively. Grains were grind by 75 degree in mesh and refrigerated during storage. Carbohydrate, fat, ash, moisture content and protein were measured by AACC, (2003) methods. Functional properties were also measured using scientific methods, Owusu-Apenten, (2002), Kaur and Singh (2007) and customized Adebowale et al, (2005) method which used to measure protein solubility, Water and oil absorption capacity, foam ability and foam stability, respectively. Emulsion capacity and emulsion stability were measured using majzoobi et al, (2012) method. Results and discussion: chemical properties are important in both technological and nutritional aspects, chemical characteristics were observed and reported for three studied varieties. Protein solubility known as the first criteria in protein functional properties (Asadpour et al., 2010), this parameter is influenced by pH and the least value were observed in pH=4.5 (protein isoelectric point). Water and oil absorption capacity is one of the most important characteristics in flours (Kinsella, 1979), this parameter is a physical phenomenon which is known as oil or water confined in non-polar protein chains that is dependent on protein spatial shape. (Kinsella, 1979؛ Kaur and Singh, 2007؛ Trayunham et al., 2007) responses led to 1.285, 1.475 and 1.295 for white, red and black varieties, respectively. Foam ability and foamstability, actually known as volume increase caused by fast stirring and usually results in convenient rheological properties in products texture like ice cream and bread.this parameter refers to the ability of protein to make stable foam aginst mechanical and Gravitational stresses and measured in a 90 min. period of time (Oladela & Aina,2007) (Kinsella,1979). Least responses in this case were observed in pH=4.5 which is an isoelectric range of pH for protein chains. Results were corresponded by responses of El Nasri and El Tinay (2007), Lawal) 2004(, Taghizadeh et al, (2017) and Asadpour et al (2010) about other semi-cereal grains. Last metered parameter was emulsifying ability and emulsion stability, emulsifying in protein structure is an equilibrium between hydrophilic and hydrophobic parts of protein and affected by alkaline range of pH (Ragab et al., 2003( this parameter is influenced by protein solubility which is in the least measures in isoelectric point (Feizi et al., 2013). Results had shown that foam stability would decrease during time passes. This may be due to the coupling of dispersed phase particles (oil droplets) over time. Concerning the effect of pH on emulsion stability, the results showed that the stability values at alkaline pH were higher than that of acidic pH, so that this stability at pH = 9 was significantly different from other pHs. Among the three varieties of quinoa, the amount of protein in the black variety (16.81%) was higher than the other varieties, which could be further investigated as a potential protein source. In addition, results indicate functional properties are influenced by pH, which means out of iso electric point, protein solubility increase and other fictional properties were improve followed.
Raheleh Mahjoub; Vahid Hakimzadeh; Esmaeil Atayesalehi; Jamshid Farmani
Abstract
Introduction: The solidification of edible oils via some techniques like hydrogenation is always accompanied by an increase in the amounts of saturated fatty acids (SFA) and trans fatty acids (TFA). Such fatty acids play a crucial role in cardiovascular diseases which put health of consumers at risk. ...
Read More
Introduction: The solidification of edible oils via some techniques like hydrogenation is always accompanied by an increase in the amounts of saturated fatty acids (SFA) and trans fatty acids (TFA). Such fatty acids play a crucial role in cardiovascular diseases which put health of consumers at risk. Today, various techniques are applied to reduce the amounts of SFA and TFA in fatty-based products. These techniques are including the blending of some fats, esterification and recently oleogel system. In this study, some oleogel systems prepared by mixing monoacyleglycerol (MAG) and polyglycerol ester (PGE) and adding to a mixture of 20% palm stearin oil and 80% rapeseed oil to decrease saturation in shortening were studied. Materials & Methods: This research was conducted to investigate the structuring effect of mono-acilglycerol (MAG) and polyglycerol ester (PGE) to formulate some fatty-based product. For this purpose, various binary mixtures (VBM) of PGE:MAG were added to base oils ( 80% Canola Oil and 20% Palmestearin Oil ) at concentrations of 3, 6 and 9 (wt %) with ratios of 0:100, 20:80, 40:60, 60:40, 80:20, 100:0. Result and Discussion: The results showed that saturated fatty acid (SFA), slip melting point (SMP) and solid fat content (SFC) increased with an increase in the VBM of MAG. MAG did not affect peroxide value and the free fatty acids. Rancimat test presents contradictory results. The rheological analysis revealed that G", G', G* and tan δ of the base oil were increased to 105 Pa. With proper plasticity and low SFA, MAG-based fats can be applicable in the production of some fatty-based products like bakery margarine and all-purpose shortening.Due to the necessity of reduction in SFA content and TFA content in fatty-based products, researchers and producers have prompted to identify the applicable techniques for producing healthy fats. This study was set up in order to introduce the structured fats with low-SFA/TFA suitable in the formulation of shortenings and margarine.
Mohammad Noshad; Abbas Mirzaei; Sahar Asgharipour
Abstract
In this study, the fuzzy hierarchical analysis (FAHP) and TOPSIS methods was used to select the best formulations of gluten-free baguette contain modified quinoa flour (QM). For this purpose, two criteria, namely physical and chemical properties (with sub-criteria of texture, taste, flavor, color, porosity, ...
Read More
In this study, the fuzzy hierarchical analysis (FAHP) and TOPSIS methods was used to select the best formulations of gluten-free baguette contain modified quinoa flour (QM). For this purpose, two criteria, namely physical and chemical properties (with sub-criteria of texture, taste, flavor, color, porosity, moisture, ash and mineral content, fiber content and antioxidant activity) were used to evaluate the best formulation of gluten-free of baguette. Incorporating QM from 0 to 15% increased moisture content, fiber content, hardness, antioxidant activity, a* value, Fe+2 and Ca+2 content and decreased L* and b* values. Results of FAHP-TOPSIS method showed the chemical properties have a relatively higher importance compared to the physical properties of the product and the highest importance degree of product quality evaluation is for fiber content and antioxidant activity with a final weight of 0.271 and 0.239, respectively. Also, from the experts’ point of view and based on the sub-criteria, baguette containing 10% QM with a proximity index of 0.871 was selected as the best formulation.
Sharareh Rezaeian; Hamid Reza Pourianfar; Shadi Bolourian; Hamed Saberian
Abstract
Introduction: At the present, culinary-medicinal mushroom Enoki, Flammulina velutipes, ranks fifth among cultivated mushrooms in the world. Enoki has a delightfully crunchy texture and desirable taste. In addition, research has proved that this mushroom possesses substantial nutritional and medicinal ...
Read More
Introduction: At the present, culinary-medicinal mushroom Enoki, Flammulina velutipes, ranks fifth among cultivated mushrooms in the world. Enoki has a delightfully crunchy texture and desirable taste. In addition, research has proved that this mushroom possesses substantial nutritional and medicinal properties. However, commercialization of Enoki is not yet expanded worldwide and it is still largely behind the other major edible mushrooms in some countries in west Asia (such as Iran). Based on our recent successful study on cultivation of Enoki in locally available lignocellulosic substrates, this study was aimed to evaluate the possibility of production of a novel functional drink based on Enoki mushroom supplemented with curcumin. Materials and Methods: A pure culture of the cultivated strain of Enoki was freshly fructified in a locally available lignocellulosic substrate composed of 40 % wheat straw + 40 % sawdust + 18 % wheat bran + 1 % lime + 1 % gypsum. The fresh fruiting bodies were crushed to different forms of pulp and puree to be utilized in the basic formulation of drink. Then, different concentrations of mushroom particles (5, 7.5 and 10 %) and pectin gum (0.05, 0.075 and 0.10 %) were used. Following pasteurization at 90 ºC for one minute, the rheological and sensory characteristics of the drink were evaluated. The viscosity and the flow behavior of the samples were measured at 7°C. A rotational programmable viscometer (LVDV-II Pro, Brookfield Engineering Inc., USA) with an LV spindle was employed. About 25 ml of each drink was poured into the cylinder of the viscometer and shear rate was measured from 5 to 200 s−1 within 5 s intervals. Effect of different treatments (pectin gum and mushroom concentration) on color indices of the Enoki drink was studied using colorimeter (ColorFlex EZ, Hunter Lab, USA) and indices of, L* (brightness), a* (redness–greenness), b* (yellowness–blueness), were determined. Some sensory characteristics (taste, odor, color, mouth feel, consistency, particle concentration and overall acceptance) of the Enoki drinks were evaluated by 12 trained panelists (aged 25–50 years) using a 5 level hedonic test (1, 2, 3, 4 and 5) from left to right representing unacceptable, relatively acceptable, good, very good, and excellent. Three types of flavor (Lime, tropical fruits and apple) were employed and the effect of the flavors on odor, flavor, taste and overall acceptance of the pulp- based drink was investigated. Finally, three concentrations of curcumin (0.01, 0.03 and 0.05 %), as a natural colorant, were used in the pulp- based drink and the overall acceptance of the panelists was evaluated in a separate test. Factorial tests based on the completely randomized design was employed to evaluate the effect of different concentration of mushroom and pectin gum. Results were analyzed by analysis of variance (ANOVA) using SPSS 19 statistical software and the Duncan’s test with 95% confidence interval was used to compare the means of the tests. The results which were presented in this research have been obtained from the average values of 12 replicates. Results and Discussion: Rheological tests showed that the flow behavior of the drink was pseudoplastic (or shear thinning), which indicated that the viscosity was decreased when the shear rate increased. All the samples had a yield stress at 7°C. Therefore, all the drink samples had a jelly form before exerting any stress, while the mushroom particles were completely suspended in the drink. From the panelists’ point of view, there was not any difference between the color of the drink containing different gum and mushroom, but L*, a* and b* values were significantly different. By increasing of the gum and mushroom concentration, brightness index (L*) increased. Sensory tests indicated that the highest and the lowest scores of flavor were related to samples containing 5 and 10 % (w/w) mushroom, respectively (p<0.05). Finally, the drink containing 5% mushroom puree and 0.05 % pectin gum was selected. The results of sensory evaluation showed that the drink containing mushroom pulp was significantly better than one containing mushroom puree (p<0.05). The overall acceptance of the Enoki drink containing lime flavor was the highest and there were not any significant differences between those containing apple and tropical fruits flavor. Furthermore, sensory acceptance of the drink increased by adding 0.05 % curcumin into it. It can be concluded that the drink containing Enoki mushroom pulp may have a good potential to be accepted by consumers. The use of a culinary-medicinal mushroom such as Enoki along with a natural colorant (curcumin) may make the drink a functional food without having any side effect. Overall, the findings of this study showed that the industrial production of this novel functional drink, with acidic lime taste and curcumin colorant, is feasible from a technical point of view.
Liela Mahsouli; Hannan Lashkari
Abstract
Introduction: Milk-based dessert is one of the dairy products which in addition to the nutritional value, makes a variety in the consumer basket of goods. The most important property of desserts is their high energy and a pleasant feeling that is created by the consumer due to its ingredients. These ...
Read More
Introduction: Milk-based dessert is one of the dairy products which in addition to the nutritional value, makes a variety in the consumer basket of goods. The most important property of desserts is their high energy and a pleasant feeling that is created by the consumer due to its ingredients. These products contain mainly milk, thickeners, sugar, flavoring compounds and colorant, and have a jelly structure. Sugar is used as a sweetener in the production of desserts. The grape juice concentrate is one of the traditional products of Iran's grapevine region, which accounts for about 5 to 20 percent of Iranian grapes used to make grape juice concentrate. Grape juice concentrate contains high levels of natural sugars, minerals, vitamins, organic acids and antioxidants. Therefore, grape juice concentrate can be used as a sugar replacer sweetener. Materials and Methods: In order to reduce the amount of sucrose in dessert and its replacement with grape juice concentrate, different ratio of grape juice concentrate (0, 5, 7.5 and 10%) were used. To prepare dessert samples, wheat starch was first added to milk at 4%w/w, and then 0.5%w/w gelatin and sugar were added and mixed until all ingredients were completely dissolved in the milk. Then, it was heated to 95°C and stirred at 270 rpm for 15 minutes, then cooled to 40 °C, and grape juice concentrate and water were added. The mixture was finally filled into the dishes. Samples were subjected to physicochemical, microbial and sensory evaluation after 48 hours of storage at 4 °Ċ. The AOAC (2000) methods were used for measuring the moisture content and fat. The amount of carbohydrate, acidity, and pH were calculated based on method of Ebrahimi et al (2018). To measure the free radicals inhibition by DPPH, method Kamkar (2009) was followed. The color analysis was performed based on the method of Hosseini et al (2019). The parameters of color include L* (lightness), a* (redness) and b* (yellowness) were measured. Texture parameters include hardness (N), cohesiveness, springiness (cm), gumminess (N), chewiness (N.cm), adhesiveness were determined by texture analyzer as described by AOAC (2000). The sensory attributes were evaluated by 15 panelists. A five-point hedonic scale rating (1= very bad, 2=bad, 3= neither bad nor good, 4= good, 5= very good) was carried out. Data analyzed with SPSS software and means were compared with Duncan multiple range test. Results and discussion: The results showed that the increase in the amount of grape juice concentrate in dessert samples caused a significant (p< 0.05) increase in acidity, hardness, total solid, a*, and b* value, and percentage antioxidant activity and a significant (p<0.05) decrease in fat, sucrose, pH and L* index. Grape juice concentrate has no significant (p˃0.05) effect on the texture indexes, total count, mold and yeast. The results of microbial tests showed that the total bacterial count increased in samples of grape juice compared to control (p <0.05) but mold and yeast counts were not significantly different in dessert dairy samples (p˃0.05). It should be noted that the microbial count of the samples is in accordance with the standard dairy dessert No. 14725. Sensory evaluation indicated that the addition of grape juice concentrate in the dessert samples did not have any significant effect on the textural characteristics but increased the score of other sensory factors. The sample containing 10% of grape concentrate juice obtained the highest score in odor, sweetness, color, and acceptance, and since its other characteristics were standard, it was selected as the best treatment.
Sara Karamzadeh; Sara Ansari
Abstract
Introduction: Pectin is a complex mixture of polysaccharides in the primary cell wall of plants which is a polymer of α-galacturonic acid, to which neutral sugar is connected to form aside chain. Pectin is a natural food additive used extensively in the food industry as thickener, texturizer, emulsifier, ...
Read More
Introduction: Pectin is a complex mixture of polysaccharides in the primary cell wall of plants which is a polymer of α-galacturonic acid, to which neutral sugar is connected to form aside chain. Pectin is a natural food additive used extensively in the food industry as thickener, texturizer, emulsifier, stabilizer and gelling agent. In 2018, the world market demand for pectin was in excess of 60,000 tons and Europe was estimated to have the largest market with 31,000 tons (valued about US$420). In Iran, about one hundred tons of pectin is consumed annually in the food and pharmaceutical industries, all of which are supplied from abroad, and due to its price in the world market is of considerable magnitude. Therefore, the study of its production within the country could be of great importance. During processing and canning of eggplant, its cap and skin are discarded as waste which can be considered as a valuable ingredient in the food industry. The main objective of this study was to develop an MAE (Microwave assisted extraction) of pectin from eggplant peel and investigate the effect of process variables (microwave power, irradiation time and pH) and the response (extraction yield, degree of esterification, galacturonic acid content and emulsifying activity); and to obtain optimum conditions for maximum extraction yield of pectin from eggplant peel. The response surface methodology (RSM) using Box-Behnken design was employed in this study. Material and methods: Eggplant peels were provided by Yek-o-Yek factory as an unwanted by-product. Then, the peels were divided into small pieces and dried in hot air oven at 65 °C until it attains constant weight. The peels were then grinded and passed through a 40-mesh sieve to obtain powdered sample. The independent variables examined were microwave power (360–450–540 W), irradiation time (1–2.5–4 min) and solution pH (1–2–3). MAE of pectin was performed in an ordinary household microwave oven with a total of 17 treatments according to RSM. About 5 g of dried eggplant peel powder was weighed and placed into a 250 ml beaker, 75 ml distilled water (the liquid-solid ratio 15:1 v/w) containing different pH values was added and exposed to microwave radiation at different powers for the selected irradiation times. After microwave heating, the mixture in the beaker was allowed to be cooled down and filtered using filter paper (Whatman no-1). The filtered extract was centrifuged and the supernatant was precipitated with an equal volume of 98% (v/v) ethanol. The coagulated pectin mass was washed with 98% (v/v) ethanol for two times and dried in oven at 60 ° C until it attains constant weight. The pectin extraction yield was calculated by dividing the weight of dried pectin to the weight of dried eggplant peel powder. Galactoronic acid content of pectins was determined using the meta-hydroxydiphenyl method. The esterification degree of the pectins was determined by the titrimetric method with minor modifications. The emulsifying activity (EA) of the eggplant peel pectins were analyzed according to the method by Dalev & Simeonova (1995). Optimum extraction conditions to achieve maximum extraction efficiency, degree of esterification, galacturonic acid content and emulsifying activity were determined. Then, the stability of the oil-based emulsion prepared by mixing 0.5% w/w solution of pectin extracted in optimal conditions and corn oil, were examined at 4 and 23 ° C. In addition, the behavior of pectin extracted under optimal conditions (at concentrations of 0.1, 0.2, 1 and 2%) and its spectra using a Fourier transform infrared spectrometer (FTIR) were investigated. Results and discussion: The results indicated that the extraction efficiency, esterification degree, the amount of galacturonic acid, and the emulsifying activity of the pectins extracted were 2.20- 17.16%, 20.20- 36.13%, 51.3- 74.7%, and 1.87- 21.64%, respectively. With increasing microwave power, irradiation time and decrease of solution pH the extraction efficiency of pectin extracted increased, while esterification degree decreased. The amount of galacturonic acid and emulsifying activity showed an upward trend up to microwave power of 450 watts and the irradiation time of 3 minutes after which demonstrated a downward trend. The optimum conditions for reach to the maximum extraction yield, galacturonic acid content and emulsifying activity were in microwave power of 360 W, irradiation time of 4 min and pH of 1 that at these conditions, the extraction yield of 16.17, galacturonic acid content of 70.81 and emulsifying activity of 2.68 were predicted. Also, these observations indicated that with increase in concentration, the flow behavior of pectin solutions was changed from Newtonian to pseudo-plastic. In addition the stability of pectin-stabilized emulsion at 4°C was more than 23°C. In general, this study showed that the microwave method could be used as a novel and high-performance method for extracting pectin from eggplant peel.
Adieh Anvar; Behzad Nasehi; Mohammad Noshad; Hassan Barzegar
Abstract
In the present study, the effects of addition of quince pomace powder (0- 15%) and water content (25- 35%) on the batter rheological properties, physicochemical characterizes and sensory properties of sponge cake were evaluated. The results showed that increasing substitution of quince pomace increased ...
Read More
In the present study, the effects of addition of quince pomace powder (0- 15%) and water content (25- 35%) on the batter rheological properties, physicochemical characterizes and sensory properties of sponge cake were evaluated. The results showed that increasing substitution of quince pomace increased the viscosity and consistency batter and the dietary fiber, firmness, overall acceptability of cake and reduced the moisture content, and density of cake. Results of RSM based desirability function showed cakes formulated with 12.56% of quince pomace powder and 29.62% of water content had the most and desired physicochemical quality. Total phenol content (7.71 mg/g), iron (0.263 mg/Kg dry weight) and calcium (340 mg/Kg dry weight) of the control sponge cake was improved to 8.32 (mg/g), 0.361 (mg/Kg dry weight) and 1160 (mg/Kg dry weight) in the optimal sponge cake, respectively. SEM results showed the quince powder increased in the number of cavities in the cake's structure and the uniformity of these cavities.
Hanieh Arefi; Hojjat Karazhiyan
Abstract
Introduction: Aerated dairy desserts have shown a great market potential as a function of consumer behavior, interested in lighter and healthier relish products. Mousse is an aerated dessert with stabilized foam structure that, although traditionally home-made, is nowadays produces on an industrial scale ...
Read More
Introduction: Aerated dairy desserts have shown a great market potential as a function of consumer behavior, interested in lighter and healthier relish products. Mousse is an aerated dessert with stabilized foam structure that, although traditionally home-made, is nowadays produces on an industrial scale and is gaining space in the dessert market. The most popular mousse flavor is chocolate followed by orange, lemon and strawberry. The industrial production of aerated dairy dessert is delicate, requiring knowledge about the formation and stabilization of foam, the use of functional ingredients. Food foam is formed by air, liquid and surface-active agent such as proteins. The formation of air bubbles modifies the texture and the rheological properties of aerated food. In aerated confectionery, foams are produced by aeration of a mixture of sugar syrups and proteins. Egg white protein (EW) is the most widely used surface active agent for production of aerated dairy desserts. Foam is a two-phase system in which the diffused phase is air bubbles and the surface phase is formed by a thin layer of proteins with changed nature. These days, consumers prepare ready-made foods, and low-calorie, healthy foods and are more aware of the relationship between a diet and disease. Given the efforts to reduce the incidence of diseases such as cancer, cardiovascular diseases and health improvement, the expansion of plant-rich and anti-cancer foods can play a key role in ensuring health.
Glycyrrhiza glabra (Licorice) is a perennial leguminous plant. The medicinal organ of the plant is constituted of its roots, containing triterpene saponins that has many indications. Licorice is one of the most important medicinal herbs in terms of economics that has been widely studied. The most striking compound of licorice is Glycyrrhizin, and this compound is responsible for licorice sweet flavor that is 50 times sweeter than sucrose. The aqueous extract (essential oil) of licorice root has a variety of applications in pharmacy and food industries due to its functional physical properties. Licorice root extract contain saponins which have surfactant properties. One distinctive property of saponins is that they yield relatively stable, soap-like foam in aqueous solution and can be used to adjust the foam in the food industries to improve the stability of the foam and create flavor and aroma. There is a growing commercial interest in using Liquorice root extract in food foams. However, little is known about the foaming behavior of the extract. Liquorice root extract can be used to modify food foams, to enhance foam stability. It can also be used in the development of new foamy foods.
In general, the present study was carried out to develop a kind of mousse to which a native, local, natural plant ingredient was added and to verify the perspectives of the product with regard to potential for consumer health benefits and textural acceptance, and also to replace part of egg white with licorice as a plant alternative.
Materials and method: The ingredients in the preparation of Mousse are: egg white 15.67 g, sucrose 13.05 g, water 7.31 g, butter 5.57 g, cocoa 2.61 g, sugar powder 3.48 g, cream 52.33 g, vanilla 0.05 and various levels of licorice (12.5, 25, 37.5 and 50 percent), which replaced egg white in the above formulation.
The samples' moisture content, overrun, volume of foam and density was measured. The texture analyzer was used to evaluate the textural attributes of the final product and TPA test was performed.
Results and discussion: The moisture content of samples reduced with increasing the substitution level. The moisture content of the product directly depends on the molecular weight, the type of hydrophobic and hydrophilic factors, and the number of these bonds. The most prominent compound of licorice is glycyrrhizin, a water soluble glycoside terpenoid that cannot be connected to a large amount of water. Therefore, it seems that reducing moisture content with increasing the replacement level is related to this characteristic of licorice.
The highest amount of over run was quantitatively related to the control sample and the lowest amount was related to 50% licorice substitution level. Generally, overrun of samples decreased with increasing the amount of licorice replacement. The reason is the lack of the formation of a complex with Ovotransferrin (which is about 13% in egg white and helps formation of the foam) due to its denaturation. In conducted studies, it has been reported that with increasing the concentration of gum (gum in licorice), the volume of the foam system reduced.
In fact, with increasing the viscosity of the aqueous phase by adding the gum, the air cannot enter the system during the stirring process, and therefore the volume of the system will be less increased. Albumin is a heterogeneous protein system that occurs during the foaming process of protein-protein interactions.
Foam durability index of samples reduced with increasing the amount of the replacement of licorice. This is due to the fact that in low inter-surface tension, the surface covering film does not have sufficient strength, the two adjacent bubbles are easily deformed and undergoes considerable Van der Waals gravity. Thus, the bubbles mixed (coalescence) and the foam lost its stability. In general, licorice is less hydrophobic. This interacts with the formation of the coherent film on the air-water contact surface, which reduces the stability of the foam.
Density of the foam samples increased with increasing the amount of licorice, the density of the foam is in fact a proportion of the diffused phase to the continuous phase and represents the amount of air entering it during the formation of the foam. In fact, the low density of the foam indicates a greater volume increase, and vice versa.
The air phase of the foam samples reduced with increasing the amount of the replacement of licorice. The reason for this is that the use of the replacement of licorice reduced the ability of the foam due to reducing the elasticity of the interface of air bubbles and caused rapid degradation of the foam.
According to the results obtained from the statistical analysis, it was found that with increasing the replacement of licorice in formulation, elasticity, chewing ability, cohesiveness, adhesive force, adhesiveness and the degree of softness increased. Therefore, using appropriate licorice concentrations, the amount of egg white consumption can be reduced to an acceptable level for mousse. In general, it can be said that using a low-cost source of a native, local, herbal plant, licorice in the formulation of an aerated dairy dessert we can produce a product without having a significant negative impact on the texture from the viewpoint of consumers.
Feresshteh Gholami; Sara Ansari
Abstract
Introduction: Roasting is an essential process that improves the taste, color, texture and appearance of the product. The shelf-life is also extended as a result of roasting. The temperature and the duration of roasting are the most important factors that influence favorable traits. IR is a novel technique ...
Read More
Introduction: Roasting is an essential process that improves the taste, color, texture and appearance of the product. The shelf-life is also extended as a result of roasting. The temperature and the duration of roasting are the most important factors that influence favorable traits. IR is a novel technique for roasting that, compared to conventional heating, has positive advantages such as shorten heating time, significant energy saving and uniform heating. This study aimed to investigate the effect of IR, compared to conventional, roasting on some physicochemical and quality properties of soybeans. Moreover, the conditions of roasting soybeans via the two mentioned methods were optimized using Response Surface Methodology (RSM).
Material and methods: Soybean seeds were collected from a commercial farm in Gorgan (North of Iran) and were dried in an oven at 40 °C for 48 hours until the moisture content became lower than 5 % w/w. For each treatment, 25 g of raw soybeans were spread in glass petri dishes and were then roasted under the conditions selected for each experiment. In conventional roasting an electrical oven with the temperature range of 180 to 260 °C and time duration of 5 to15 min was used. IR roasting was performed using an IR-warm air apparatus with a constant power of 1300 W at the air temperature of 180-240 °C for 5-15 min. After the temperature equilibrium was reached, the samples were packed in polyethylene bags and were kept at 4 °C until further analysis. For each roasting method, a central composite design consisted of two variables of time and temperature (each in three levels) and a total of 13 experiments were applied. Response surface analysis was performed using Design-Expert software. The moisture content of samples was determined by drying the samples in a drying oven at 105 °C until a constant weight was reached. The total phenol content was measured quantitatively by the Folin-Ciocalteu colorimetric method based on the reaction of reagents with the active hydroxyl groups of phenolic compounds. The radical scavenging activity of the samples was determined by the DPPH radical. The force needed to break the roasted seeds was evaluated using a texture analyzer equipped with a load cell of 25 Kg. The color of samples was evaluated in a special box under controlled conditions (in terms of light intensity and camera position) using a digital camera and the color parameters (L*, a* and b*) and the color change (ΔE) were determined.
Results and Discussion: According to the results, the second- and first-order models were suggested for the study of time and temperature effects on moisture reduction that were both significant (p<0.05). In two methods, total phenolic content and antioxidant activity models were significantly (p<0.05) second-order. With increasing time and temperature, these above values increased. Hardness and color differences of oven roasting were both first-order but only color differences were first-order for infrared roasting. Effects of two parameters were significant in all models. Optimum conditions for soybeans roasting sing oven and infrared were 223°C – 13 min and 231°C – 11 min, respectively. In optimum condition, experimental data for the moisture content, total phenolic content, antioxidant activity, hardness and color differences were: (1.10, 4.53, 42.75, 9.03, and 4.93) , (1.58, 4.93, 47.85, 6.20, and 4.79) respectively. Based on above results, infrared can be introduced as a replacement of conventional oven method for the roasting of soybeans.
Kowsar Kakaei; Mohammad Noshad; Behzad Nasehi; Mohammad Hojjati; Shahram Beiraghi-Toosi
Abstract
Introduction: In the past years, snack consuming in all age groups, special children have increased due to their low cost and eating readiness. Generally, these products have high starch content, but low nutrients such as vitamins, minerals, amino acids and fiber. In fact, most of the snacks are known ...
Read More
Introduction: In the past years, snack consuming in all age groups, special children have increased due to their low cost and eating readiness. Generally, these products have high starch content, but low nutrients such as vitamins, minerals, amino acids and fiber. In fact, most of the snacks are known as foods with high energy content and glycemic index, but low nutritional value. Adding fruits processing by-products to extruded snacks improves the nutritional value of snacks due to their high content of dietary fiber, bioactive compounds and minerals. Pomegranate (Punica granatum L.) is a perennial plant and is generally cultivated in tropical and subtropical regions the pomegranate seed is one of the pomegranate processing by-products including approximately 15-20% of total fruit. Pomegranate seed contains 36.5-42.4% fiber, 13.5-16.9% lipid, 8.5-11.3% protein and 24.09-33.41% carbohydrates. Therefore, pomegranate by-products rich in bioactive compounds and dietary fiber can be used as a functional ingredient. Since no research have been performed on using the pomegranate seed powder in making snacks yet, this research aimed to investigate the effect of pomegranate powders as a fiber supplement on the extruded physicochemical properties.
Material and Methods: The fruit of pomegranate were purchased from Khuzestan province in Iran. After peeling of pomegranate fruits, arils were pressed. The remaining pomaces were dried at 50 C for 48h. Dried pomace was powdered using a mixer grinder. The corn grits (Golden Corn Company, Iran) were prepared. The moisture and chemical component of raw materials were analyzed. The two screw extruders (model DS56, Jinan Saxin Company) was used to formulate and prepare snacks. First, response surface methodology (RSM) was used to optimize the amount of pomegranate powder to be added to the snacks. For this purpose, the influence of adding the pomegranate seed powder (0-20 %), extruder temperature (120-160 °C) and screw rotation speed (120-180 rpm) on the physicochemical properties of extruded samples were considered. For this reason, the moisture level of the input food was adjusted to 15 % and the feeding speed was 40 (kg/hr). The obtained results from optimization of the snacks formulation and process conditions shows that the optimum amount of factors are fallowing addition of fiber supplementary 11.8 %, the temperature of the extruder 160 °C, the screw speed of 147.1 rpm. After preparing optimal and control samples (without adding pomegranate powder), in order to evaluate the addition of pomegranate powder to the physicochemical properties of snacks, for this purpose, the effect of adding pomegranate powder on fat and protein content, total phenolic compounds, antioxidant activity, density, hardness, water and oil absorbance index, solubility index, soluble and in soluble fiber content, moisture content and microstructure of the produced snacks during 60 days of storage were investigated.
Results and discussion: By adding the pomegranate seed powder, the product moisture content decreased, which is probably due to high insoluble fiber content of pomegranate seed powder like apple residue. Moreover, by adding the pomegranate seed powder, the oil absorption index increased, which is probably due to presence of non-polar amino acids in the pomegranate seed powder. Existence of greater quantities of non-polar amino acids and presence of non-polar side chains in the extruded products may absorb oil hydrocarbon chains, leading to increase oil absorption index. Based on results, adding the pomegranate seed powder increases the hardness of the samples, which is probably due to the high amounts of oil and protein in the pomegranate seed powder. Researchers have reported that the use of food ingredients with high fat, protein, and fiber content increase the product tissue hardness. Also, the addition of pomegranate powder reduced water absorption of samples, which is probably due to the presence of insoluble water compounds such as fat and insoluble fibers in pomegranate powder and the reduction in the starch content of the samples due to the replacement of pomegranate powder. According to the results, addition of pomegranate powder increased the total phenol content and antioxidant properties of samples. While increasing the storage time, the total phenol content in the samples was reduced, which is probably due to the oxidation reactions that occur during storage. The results of this study showed that the addition of pomegranate powder increased the density, a * value, and nutritional value (such as iron, zinc, soluble and insoluble fiber, protein and fat content) in samples. While L* and b* values and water activity of the samples was reduced. Also, the addition of pomegranate powder decreased porosity and created heterogeneous and irregular cavities in the texture of snacks.
Safura Jalali; Hossein Jalali; Seyyed Hossein Hosseini Ghaboos
Abstract
Introduction: Cakes by appropriate organoleptic characteristics are considered the most commonly used flour products all over the world. According to the role of dietary fiber on health and its ability to prevent some types of cancer and diabetes, fans of high-fiber foods is increasing. Pumpkin is a ...
Read More
Introduction: Cakes by appropriate organoleptic characteristics are considered the most commonly used flour products all over the world. According to the role of dietary fiber on health and its ability to prevent some types of cancer and diabetes, fans of high-fiber foods is increasing. Pumpkin is a good source of carotene, water-soluble vitamins and amino acids. Pumpkin can be converted to powder with longer shelf-life. Pumpkin flour is used because of its highly-desirable flavor, sweetness and deep yellow orange –red color. In this study, kinetic modeling of pumpkin drying in an infrared-hot air dryer was investigated. Malting is a result of biochemical processes that includes steeping, germination and kilning of cereal in controlled environment in which hydrolytic enzymes are synthesized and cell wall, protein and starch of endosperm are largely digested. The aim of this study was to determine the physico-chemical, textural and sensory properties of sponge cake supplemented with four different levels (0, 10, 20 and 30 %) of pumpkin and malt powder
Materials and methods: Fresh pumpkins (Cucurbita moschata) were obtained from local market. Slices of pumpkin with 5 mm thickness were prepared with the aid of a steel cutter and were immediately placed into the dryer. The pumpkin slices were dried in a hot air dryer (65°C). The effect of pumpkin and malt powder replacement with wheat flour on physicochemical and sensory properties of sponge cake including pH, fat, protein, moisture, ash, fiber, β-carotene, mineral, carbohydrate, texture and color were evaluated. The ingredients used in the sponge cakes formulation were cake wheat flour, sucrose, sunflower oil, fresh eggs, whey, baking powder, vanilla, water and nonfat milk powder. In this study pumpkin and malt powders at four levels of 0, 10, 20 and 30 % as wheat flour replacer were used. For each cake, 40 g of cake batter was poured into a cake pan and baked at 180-200°C for 20-25 min in an oven. Cakes were then allowed to cool for 40 min, and removed from the pans. The cooled cakes were packed in polypropylene bags at room temperature before performing physico-chemical and sensory evaluation s. Moisture content of the samples was determined in an oven at 105°C for 4 h (AOAC, method no. 934.06). For measuring β – Carotene content 1 gram of cake was dried and then crushed in 10-15 ml of acetone with the help of pestle and mortar and few crystals of anhydrous sodium sulphate were added. The supernatant was decanted into a beaker. The process was repeated twice and combined supernatant was transferred to a separating funnel, then 10-15 ml of petroleum ether was added and mixed thoroughly. Two layers separated out on standing. The lower layer was discarded and upper layer was collected in 100 ml volumetric flask. The volume was made to 100 ml with petroleum ether and optical density was recorded at 452 nm using petroleum ether as blank. The crumb color determinations of cake samples from the midsection of the cakes was measured with HP Scanner (Hp Scanjet G3110). L* (lightness/darkness that ranges from 0 to 100), a*(redness/greenness ranges from -120 to 120) and b* (yellowness/blueness ranges from -120 to 120) were measured. In this study, the image analyses of sponge cakes were performed using Image J software version 1.42e, USA. The texture analysis of sponge cake samples (2.5 × 2.5 × 2.5 cm) from the midsection of the cakes was performed using a texture analyzer (TA-XT Plus, Stable Micro Systems Ltd., Surrey, UK) and a test speed of 1.0 mm s−1. The crust of cake samples was removed in cake texture determination. The textural properties were determined using Texture Expert 1.05 software (Stable Microsystems). Each measurement was conducted in triplicate, except for the sensory evaluation (n=16). The experimental data were subjected to analysis of variance (ANOVA) for a completely random design using SPSS 19 and Excel 2010. Duncan’s multiple range tests were used to determine the difference among means at the level of 0.05.
Results & Discussion: The results showed no significant differences between treatment on fat, protein and pH. With increasing of pumpkin and malt powder in sponge cake formulation, significant difference was observed between the fiber contents of cakes. Fiber contentof all treatments was in the range of 0.28-1.13. Redness (a*) and yellowness (b*) indexes of cakes were increased but lightness (L*) index was decreased. Significant difference (P
Ali Motamedzadegan; Elahe Omidbakhsh Amiri; Mahboubeh Jamshidi; Tandis Khosravi rad
Abstract
Introduction: In industrial operations, a product is submitted to a range of shear rates. The knowledge of the changes in rheology with temperature, frequency and shear rate is needed to design the equipment of operations. The lemon juice is used extensively in the food industry. Information about rheological ...
Read More
Introduction: In industrial operations, a product is submitted to a range of shear rates. The knowledge of the changes in rheology with temperature, frequency and shear rate is needed to design the equipment of operations. The lemon juice is used extensively in the food industry. Information about rheological and physicochemical properties is important for scale up and optimization of processes such as transport and storage of concentrated lemon in commercial applications. The aim of this study was toevaluate the rheological and physicochemical properties of the concentrated lemon produced using vacuum evaporator.
Materials and Methods: Lemon juice was concentrated to 25, 35, 45, 55 and 65 Brix by a rotary evaporator under vacuum at 65°C. The content of soluble solids in terms of brix using refractometer, pH, acidity in terms of citric acid, color in terms of a* , b* and L*, flow behavior and viscoelasticity as function of strain, frequency and temperature using rheometer were investigated. Mean comparison carried out using the least significant difference.
Results&Discussion: As brix increased, pH reduced and acidity increased. An increase in the concentration resulted in a decrease in L* and b* parameters and an increase in a* parameter. Enzymatic browning in this study could be ignored due to the sensitivity of enzymes to temperatures above 50°C. Millard's non-enzymatic browning (formation of hydroxyl methyl furfural and its polymerization) and the degradation of pigments might be a major contributor to color variation, although a decrease in moisture content and an increase in soluble solids are other reasons for darkening of color. Based on coefficient of determination (R2) and root mean square error (RMSE), we could state that the Newtonian and Bingham models had the best fit with laboratory data of the stress-strain obtained for the control sample with the 7Brix, and the samples with 25 and 35 Brix. Newtonian and Bingham viscosity increased as brix increased (p
Maryam Ghanadrezaee; Akram Arianfar; Zahra Sheikholeslami
Abstract
Introduction: Application of emulsifiers is important in production of good quality cake. Monoglycoside and its derivatives, sterol lactilat, propylene glycol, Mono stearate, Mono stearate sorbitan, polysorbate, lecithin are used as Emulsifiersin in cake industry. Emulsifier that is used as a gel form ...
Read More
Introduction: Application of emulsifiers is important in production of good quality cake. Monoglycoside and its derivatives, sterol lactilat, propylene glycol, Mono stearate, Mono stearate sorbitan, polysorbate, lecithin are used as Emulsifiersin in cake industry. Emulsifier that is used as a gel form in production of cakes , called cake gel. The use of gel cake in the cake batter increases distribution of air bubbles and resulting viscosity was increased and form a better texture and volume of the cake.Today, crystalline alpha gel of glycerol ester with alpha gel monoglycerides and propylene glycol stearate gel was used in the production of cakes. The stable Alpha gel wiche made from a mixture of monoglycerides and polyglycerol ester glycerol have impact effect on cake quality. The purpose of this study was to investigated the effect of Datem emulsifiers in three levels (5, 10 and 15%) poly glycerol in two levels (10 and 15%) and monoglycoside (60%) in gel emulsifier formulation to improve physicochemical, rheological and sensory properties of oil cake. The color index (L *, a * and b *), specific volume, texture and moisture of the cake were evaluated. The results showed that Datm emulsifier in (10%) with polyglycerol at 15% concentrations in gel emulsifier formulation had the best result on quality properties of cake.
Material and methods:The materials was used in the production gel Emulsifier includs, glycerol (co-Timer Network Malaysia), sorbitol (Omid company) and Propylene glycol (Kimiya garan Emroz Chemical Industry Co.) was prepared. Materials for production of cakes containing wheat flour ( Khorasan Co.) with moisture content (14%), protein (8.5%), ash (48%), PH (6.2%), eggs (Telavang Co.), vanilla from (AROMA Company), liquid vegetable oil (Laden Company) invert syrup (Simorgh Co) were prepared. baking powder (Mahsa) was purchased from local market. Sugar with fine white crystals bought in batches of 15 kg and was kept in the Store for consumption.Ingredients of gel Emulsifier formulation were mixed together Continuous agitation, the mixture then heated at temperature of 70 ° C In order to prepare the cake batter, the ingredients were weighed according to the formulation. The Moisture content of cup cake was measured 2 hr and 1 week after baking according to AACC- methods (AACC, 2000). Specific volume was determined an hour after baking based on rapeseed displacement method (AACC 2000). TPA test of cup cake was measured by A QTS texture analyser (CNS Farnell, Hertfordshire, UK) to measure the force required for penetration 2h and 1 week after baking. The color of cup cake determined by L*, a* and b* index, by using image j software after 2 hr, by (HP Scanjet , G 3010). Sensory evaluation was performed by 10 trained panellists and the overall quality of cake was evaluated using a ranking scale with scores ranging from 1 (least pleasure) to 5 (best pleasure).In this study, some sensory properties including odor, taste, texture and overall quality (total acceptance) of cup cake were evaluated. Results were reported as the average of three replications (all treatments were evaluated in three batches). In order to assess significant differences among samples, a complete randomized design of triplicate analyses of samples was performed using the Mstat-c. Duncan’s new multiple range tests were used to study the statistical differences of the means with 95% confidence.
Results and discussion:The results showed that gel emulsifier formulation with (10%) concentrations of Datm and (15%) concentration of polyglycerol are suitable in gel emulsifier formulation, This formula was increased the volume, L* index of crust and crumb of cake and sensory properties such as texture, Chewiness and reduced firmness of cake and moisture loss content over 1 week after the baking . Increasing the specific volume of cakes is due to the formation of alpha crystal films around the air bubbles, and trapping air bubbles in the dough. This phenomen was reduced surface tension of fat phase and improved spread ability of the fat phase in the cake batter, thus increasing the volume and softness of cake. Reduction of cake Firmness is due to interaction of emulsifiers with starch that is prevent retrogradation phenomenon. increasing of polyglycerol ester concentration in gel emulsifier formulation, improved the moisture maintain during baking and prevent from rough and wrinkled skins in the final product and therefore increases L* index .
Masoud Taghizadeh; Behdad Shokrollahi; Fatemeh Hamedi
Abstract
Due to the need to find new protein sources with considering the fact that the bitter vetch seed has high levels of protein content, physicochemical and mechanical properties of bitter vetch seed and functional properties of its flour were evaluated in this study. The effects of altering the pH on protein ...
Read More
Due to the need to find new protein sources with considering the fact that the bitter vetch seed has high levels of protein content, physicochemical and mechanical properties of bitter vetch seed and functional properties of its flour were evaluated in this study. The effects of altering the pH on protein solubility, foaming capacity, foaming stability, emulsion capacity and emulsion stability were studied. The average length, width and height of the grains were 3.5638 mm, 3.6197 mm and 3.8365 mm. the arithmetic and the geometric mean diameter, sphericity and the area were 3.6733mm, 3.6701mm, 1. 0318 and 42.405mm2 respectively. The average true density, bulk density and porosity were 1326.6 kg/m3, 0.7962 kg/m3 and 40.2753% respectively. also the average coefficients of static friction of the plywood, glass, rubber, fiberglass and galvanized iron surface layer were 0.4348, 0.1943, 0.4244, 0.3249 and 0.3739 respectively. Flour produced from this seed contains 24% protein and 9% fat. water and oil absorbing capacity were obtained 2.01 ±0.01 and 1.77±0.03 respectively (grams of water or oil per grams of sample). The results also showed that changes in pH, affected the solubility, foaming capacity, foaming stability, emulsion capacity and emulsion stability of bitter vetch flour.
Seyed Yousef Pourmir; Alireza Sadeghi Mahoonak; Javad Fattahi Moghadam; Yahya Maghsoudlou; Mohammad Ghorbani
Abstract
Introduction: Citrus fruits, which belong to the family of rutaceae are one of the main fruit tree crops grown throughout the world. Although sweet orange (Citrus sinensis) is the major fruit in this group accounting for about 70% of citrus output.Citrus fruits are well – appreciated fortheir refreshing ...
Read More
Introduction: Citrus fruits, which belong to the family of rutaceae are one of the main fruit tree crops grown throughout the world. Although sweet orange (Citrus sinensis) is the major fruit in this group accounting for about 70% of citrus output.Citrus fruits are well – appreciated fortheir refreshing juice and health benefits.The health benefits of citrus fruits are linked to the high amounts of photochemical and bioactive compoundssuch as flavonoids, carotenoids, vitamins and minerals available in their juice.These phytonutrientsmay act as antioxidants, stimulate the immune systems; induce protective enzymes in theliver or blockthe damage of the genetic materials. The phytonutrients and vitamins may be responsible for theantioxidant, anticancer and anti-inflammatory properties of the citrus species.Citrus fruits processing accounts for approximately one third of total citrus fruitproduction, more than 80% of it is orange processing, mostly for orange juice production.The most important processed citrus fruits product isorange juice. Orange juice can be presented in different forms. The major types of orangejuice are the freshly squeezed orange juice and concentrated orange juice.Siavaraz local orange is an orange cultivar grown in north of Iran which is used mainly in orange juice production. There is no systematic study about the relation between physical characteristic of fruit at harvest time and its juice quality and quantity. Materials and methods:In this study, the physical characteristics, quantitative-qualitive properties of siavaraz local orange at harvesting times and changes in anti-oxidant components of its juice during processing and storage were investigated.The fruit were collected in eleven different harvest time (start of fruit harvesting and every two week intervals) and different parameters including fruit length, diameter, spherical coefficient, density, peel thickness, juice percentage, total soluble solid (TSS),titrable acidity(TA) were evaluated. In next stage ascorbic acid, total phenolics and anti-oxidant capacity of different fruit juice include fresh squeezed juice by hand and extractor, juice reconstituted from orange concentrate with 60° brix, juice reconstituted from orange concentrate with 65° brixwere evaluated and compared. Finally, changes in vitamin C content during refrigerated storage infresh squeezed juice by hand andjuice reconstituted from orange concentrate were measured. Results & Discussion:Results showed that siavaraz local orange was in four size with different physical characteristics. The highest amount of density was belonged to small fruits with 0.977 at the first harvest stage. Small oranges with lowest peel thickness had the highest juice percentage but the large oranges with the higher TSS showedhigher production efficiency (327.24%). The TA and pH in first stage of harvest were the highest and the lowest, respectively compared to other stage. The highest concentrate efficiency (6.42%) and juice quality (9.88° brix) were obtained at the harvest stagenumber six and seven, respectively. The lowest amount of juice percentage for concentrate production was observed at the stagenumber six (15.6 kg). By investigating the anti-oxidant compounds, results reveals that ascorbic acid and anti-oxidant capacity of juice taken by juicer extractor, were higher (p
Arash Ghaitaranpour; Masoud Taghizadeh; Hamed Mahdavian Mehr; Mohammad Reza Abdollahi Moghaddam
Abstract
Bezhi (or Beji) is a special sweet and fried cookie which is produced traditionally in west region of Iran. In this study, the effect of different temperature levels (150, 165 and 180°C) and frying time (1 to 8 min) on physicochemical properties of Bezhi was investigated. The obtained results showed ...
Read More
Bezhi (or Beji) is a special sweet and fried cookie which is produced traditionally in west region of Iran. In this study, the effect of different temperature levels (150, 165 and 180°C) and frying time (1 to 8 min) on physicochemical properties of Bezhi was investigated. The obtained results showed that increasing frying time up to the first 3 minutes causes a significant increase in sample volume. Although, further increase in frying time was not accompanied by volume increase but the mean volume was decreased significantly. Generally any increase in the studied parameters (temperature and frying time) would increase the samples’ diameter while other dimensional characteristics remained unchanged. Moreover, increasing temperature and frying time would increase the samples’ hardness as well as their color changes (∆E). L* value showed decrease when increasing studied parameters. The rate of decrease in L* in the studied temperature levels (150, 165 and 180 °C) were found to be 0.00987, 0.07665 and 0.11250 S-1 respectively. In addition a* value was increased by increasing the studied parameters while b* remained unchanged. The activation energy for the enzymatic reactions in Bezhi samples was 31.12 Kcal/mole which demonstrates the high effect of temperature on these reactions in the studied temperature range. Temperature and frying time showed considerable effect on the crust formation of samples. While the maximum crust thickness at 150 °C was reached to 0.55 mm, the value of 1.45 mm was recorded as the maximum crust thickness at 165 and 180 °C. So oil temperature and frying time have an important effect on physiochemical properties of Bezhi.
