Arman Naderi; Soheila Zarringhalami
Abstract
[1]Introduction: Bread is an important staple food widely consumed all over the world including Iran. The consumption of traditional breads in Iran, including Barbari, Sangak, Taftoon and Lavash, is steadily increasing because of its convenience and being a ready-to-eat food product normally consumed ...
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[1]Introduction: Bread is an important staple food widely consumed all over the world including Iran. The consumption of traditional breads in Iran, including Barbari, Sangak, Taftoon and Lavash, is steadily increasing because of its convenience and being a ready-to-eat food product normally consumed at breakfast, lunch and dinner. Hence, fortification of several types of bread with other cereals, pseudo cereals, legumes and oil seeds flours, has received considerable attention. Sesame, although referred to as “seed of immortality” and “queen of oilseeds” is considered as a rich food as it has a high nutritive quality. Apart from being a prominent oilseed (45-50%), sesame seeds are a rich source of protein (18–40%). Also, sesame was reported as a rich source of vitamins and minerals. Therefore, in the current study, the effect of wheat flour fortification with sesame flour at the ratio of 0, 5, 10 and 15 % on flour, dough, Sangak and Barbari samples properties was evaluated. Material and Methods: Proximate analysis of flour samples (sesame, wheat and composite flour samples) including acid value, moisture, ash, protein and wet gluten contents of the flour samples were determined according to the AACC methods. Water absorption, dough development time, dough stability time, degree of softening and the ratio between resistance to extension and extensibility (R/E), of prepared dough samples were determined according to AACC 21-54 and AACC 10-54 standard methods. After 2 h of bread baking the crust color parameters (L*, a* and b*) were determined using the Hunter–Lab Color flex Colorimeter (Hunter Associated Lab, Inc., Reston, VA, USA). Crumb Hardness was also measured 2 h after baking using a texture analyzer (Texture Analyzer, Brookfield, CT3, USA). The organoleptic characteristics (taste, aroma, color, texture and overall acceptability) of the prepared bread samples were evaluated by 15 trained panelists familiar with the traditional bread usually consumed, using 5-point hedonic scale (5 = like extremely, 1 =dislike extremely) test. The data was analyzed by one way analysis of variance (ANOVA). A multiple comparison procedure was performed by Duncan’s new multiple range test using SPSS Software. Significance of the difference was defined as p <0.05. Results and Discussion: According to the results obtained from flour samples analysis, sesame flour contained higher amounts of protein, lipid and ash and low amount of moisture and gluten than wheat flour. Furthermore, with increasing the amount of sesame flour, ash and protein contents of flour samples were increased, but their moisture and gluten contents were decreased. Furthermore, Farinograph parameters including water absorption and stability were decreased, but dough development time and degree of softening were increased with increasing the amount of sesame flour in the formulation. The results of Extensograph test also, showed the R/E ratio, which indicates dough stability during fermentation, was decreased when the sesame flour content increased. Therefore, the addition of sesame flour induced to weaken the gluten network formation in dough samples. The qualitative characteristics results of bread samples showed that addition of sesame flour to bread formulation tends to decrease crumb hardness and had no effect on color attributes (L*, a* and b*). Sensory evaluation results showed the higher total acceptability of Sangak and Barbari bread samples containing 10 and 5 % of sesame flour, respectively. In these ratios the color and texture of bread samples were also similar to related control bread samples. According to the results obtained in the current study and based on the functional properties of sesame flour (rich source of oil, protein, minerals, vitamins and antioxidant compounds) that reported by several previous studies, addition of 5 and 10 % of sesame flour in large scale production of Barbari and Sangak breads is recommended. Due to the high consumption of Sangak and Barbari breads in Iran, fortification of these breads can be effective in providing the daily needs of several nutrients.
Food Chemistry
Ensieh Nejat Pirsaraii; Eshagh Zakipour Rahimabadi; Aria Babakhani; Elham Aminpour Daphchahi
Abstract
Introduction: There is a growing body of evidence which long chain omega-3 fatty acids from seafood (Particularly EPA and DHA), are not only beneficial for general health and well-being, but also play a role in preventing of many important diseases. For these reasons, many health associations recommend ...
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Introduction: There is a growing body of evidence which long chain omega-3 fatty acids from seafood (Particularly EPA and DHA), are not only beneficial for general health and well-being, but also play a role in preventing of many important diseases. For these reasons, many health associations recommend to eat seafood at least twice weekly. Omega-3 fatty acid fortification is one of the fastest growing trends in the food industry. Dairy products are particularly suitable for enrichment with long chain n-3 PUFAs, in terms of popularity with consumers and special storage condition. So, this research was carried out to investigate the nutritional value and the fatty acid profile of Siahmezgi cheese fortified with encapsulated fish oil. Materials and Methods: For this purpose, at first, the microencapsulation process of fish oil with whey protein was performed at a ratio of 1:2 and the encapsulated oil was added in the process of producing Siahmezgi cheese. The treatments were as: control, treatment 1 (contained % 0.5 encapsulated fish oil) and treatment 2 (contained % 1.0 encapsulated fish oil). In this study, the determination of cheese fatty acid profile and sensory evaluation was performed at day 60 after cheese production and examination of peroxide value, thiobarbituric acid was performed at day 0, 30 and 60. Proximate analysis was calculated after cheese production, immediately. Results and Discussion: A total of 22 types of fatty acids were identified in Siahmezgi cheese samples. The ratio of unsaturated fatty acids to saturated fatty acids in treatments 1 and 2 were 0.78 and 0.83, respectively. The content of EPA and DHA in treatment 1 (0.09, 0.16 %) and treatment 2 (0.16, 0.47 %) were significantly more than control treatment (0.06 and 0.04 %) (p<0.05). The content of thiobarbituric acid in all samples was much lower than the allowed level. Sensory evaluation of control and enriched treatments of Siahmezgi cheese showed that all cheeses were generally acceptable by the judges.
Food Chemistry
Shaghayegh Mirehsanpazir; Maryam Gharachorloo; Gholamhasan Asadi
Abstract
Introduction: Today, in developed countries, where there is a deep dependence on processed foods, food fortification has played a major role in the health of these communities over the past 40 years and has led to the eradication of malnutrition in these countries. Omega-3 is a type of unsaturated fatty ...
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Introduction: Today, in developed countries, where there is a deep dependence on processed foods, food fortification has played a major role in the health of these communities over the past 40 years and has led to the eradication of malnutrition in these countries. Omega-3 is a type of unsaturated fatty acid that is composed of a carboxyl group (COOH) and a carbon chain with several double bonds. Clinical trials have shown that omega-3 deficiency can increase the risk of diseases such as mood problems and anxiety, psychosis, attention deficit disorders, obsessive-compulsive disorder, personality disorders, depression, dementia and autism. In fact fatty acids have a protective effect against psychiatric disorders, especially in people at high risk. The use of fatty acid compounds directly in food enrichment causes problems such as autoxidation, malnutrition, reduced bioavailability as well as instability against light and heat, which has led to the use of various techniques to encapsulate. Microencapsulation is the process of employing a carrier for sensitive microorganisms and compounds with high instability as well as high cost to protect the external environment, thus reducing cell damage. Natural polymers are based on available materials for their biodegradability, food compatibility and viability of controlled transmission systems. The structure of emulsions consists of scattered droplets of one liquid (suspended phase or internal phase) in another liquid (continuous phase or external phase). Emulsions with a particle diameter of nanometers and, according to most authors, a maximum of 500 nanometers are called microemulsions. There are different techniques for producing microemulsions, each of which produces microemulsions with different properties, and each has advantages and disadvantages. In this study, semi-fat spread butter was prepared with omega-3 microemulsion. Materials and Methods: The aim of this study was fortification of half-fat spread butter with microemulsion containing omega-3 based on emulsification/ gelation microemulsification method. Microemulsions were prepared according to the method of (Chen and Subirade, 2006) with some modifications. From each of the microemulsions containing omega 3 with concentrations of 400, 500, 600 and 700 mg of omega 3, 10 mg per 100 g of butter sample was added and rubbed until a homogeneous mixture was obtained and stirred thoroughly. After that, the product was packaged at a maximum temperature of 16 ° C and transferred to a refrigerator below zero (-18) ° C, and then evaluated at the time production day and the first, second, third and fourth months. Evaluation of size, polydispersity index of microemulsions morphological characteristics, omega-3 trapping rate in microemulsion and omega-3 release rate on the basis of the method (Chen and Subirade, 2006) was done. The amount of peroxide was measured idiometrically - the end point was determined visually according to National Standard No, 4179. Butter acidity was done by titration method according to National Standard No, 4178. Sensory characteristics such as taste, color, odor and general acceptance were assessed using 15 trained evaluators based on a 5-point hedonic test. Results were analyzed with analysis variance and (α = 0.05) with software SPSS version 22. Results demonstrated that the average size of microemulsion was between 95 -119 nm. The loading efficacy of omega 3 was between 65-79%. Results and Discussion: Fish oil is the main food source of long-chain unsaturated fatty acids that have healing effects on the body. Studies have shown that eating fish oil-fortified foods has potential health benefits, especially protection against heart disease, cancer and improved brain function. In this study, omega-3 microemulsions were used to enrich half-fat spread butter. According to the results of the present study, the particle size of the microemulsion was between 95 and 119 nanometers. The omega-3 trapping rate was between 65 and 79 percent. The results showed that peroxide, acidity and sensory indexes of butter treatments during storage showed a significant increase until the end of the fourth month of storage. The least amount of changes in sensory and physicochemical indices were observed in the treatment of butter with microemulsions with 500 mg omega 3 and the highest amount of changes was observed in the pasteurized control butter. Finally, the treatment of pasteurized semi-fat spread butter with 500 mg of omega 3 was selected and introduced as the optimal treatment.
Food Technology
Somayeh Ghandehari alavijeh; Mehran Alami; Yahya Maghsoudlou; Alireza Sadeghi Mahoonak
Abstract
Introduction: Porous starch granules are becoming of great interest such as non-toxic absorbents, owing to their great absorption capacity derived from the major specific surface area. Pores can protect sensitive elements as oils, minerals, vitamins, bioactive lipids, food pigments such as beta-carotene ...
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Introduction: Porous starch granules are becoming of great interest such as non-toxic absorbents, owing to their great absorption capacity derived from the major specific surface area. Pores can protect sensitive elements as oils, minerals, vitamins, bioactive lipids, food pigments such as beta-carotene and lycopene that are sensitive to light, oxidation or high temperature. Alpha-amylases from Bacillus and glucoamylases from Aspergillus niger have the strongest hydrolytic ability toward starch. Ultrasonic treatments have been reported to produce modified starch. In the last years, the effects of sonication on the starch microstructures and properties have been studied. It was shown that the C–C bonds of starch granules were destroyed, and hollows or pores were formed on the surface and inside the granules. Therefore, the main objective of this study was to identify a suitable starch (corn or wheat) to carry and protect iron ions. The enzyme having a fixed concentration of 0.1% within a fixed period of 36 hour, was added to the starch solutions in three different steps - after, simultaneously and before - the ultrasound processes. The power of the ultrasound was 350 watt for 10 minutes. Iron ions (Iron Ammonium Sulfate (II)) were added to the porous corn and wheat starches in concentrations of 40, 60 and 80 ppm. Materials and methods: The ability of water and oil adsorptions were measured in the produced corn and wheat porous starches. The microstructures of porous starches were revealed by using Scanning Electron microscopy (SEM). After adding iron ammonium sulfate (II) to the porous starches of corn and wheat, the amount of iron ions absorbed and the type of bonds formed between starch and iron ions were determined by inductively coupled plasma (ICP) and infrared spectroscopy (FTIR), respectively. Statistical analysis was performed by using SPSS software and the mean comparison test at 5% probability level and in the form of factorial test. Results & Discussion: The hydration capacity in processed wheat starch was lower than corn starch due to the differences in granular structure of wheat and corn starch. The hydration capacity in native wheat and corn starches was significantly (p < 0.05) lower than the processed forms. No significant difference (P>0.05) was observed between the three steps of adding enzyme (e after, simultaneously and before the ultrasound processes). According to the results, the oil adsorption capacity in the processed starches was more than that of the native forms. Scanning Electron Microscopy (SEM) shows that the native corn and wheat starch granules appeared without any clear of fissures, fractures and pores. The corn and wheat starches which were treated by the enzyme after (step 1), simultaneously (step 2) and before (step 3) the ultrasound change and lose their smooth surfaces and become uneven. The surface of corn granules in group 2 and 3 have less pores and porosities with more laminated. In simultaneously processes (phase 2) the ultrasound causes the enzyme to be inactivated. In phase 1, it can be concluded that the ultrasound helps the enzyme performance in creating the porosities and cavities. The wheat granules in step 1, 2 and 3 have a lot of damage on the surface and it is likely that the surface of the wheat granule is more resistant to enzyme penetration than the corn. The results of the ICP test show that processed corn starch has significantly (P <0.05) greater ability to absorb iron ions than processed wheat starch. Also, corn starch had a significant difference in iron uptake in the step 1 than steps 2 and 3 (P <0.05), but the data of the second and third steps did not differ significantly (P> 0.05). Hydroxyl groups of D-glucose units in starch granules bond with iron ions and FTIR spectrums give drop at 575 (cm-1) wavelengths. This study showed that enzymatic treatment and ultrasound led to the native corn starches convert to porous starches. The corn starch is more suitable than the wheat because the wheat is more resistant and the cavities were rarely formed. The corn porous starch is a suitable carrier for iron ions.
Mohammad Ganjeh; Seyed Mahdi Jafari; Mohammad Hoseinnejad
Abstract
Introduction: Yogurt is the most frequently consumed fermented milk product with a positive impact on human health due to its high nutritional value. Characteristics such as acidity, amount of free fatty acids with sensory characteristics and nutritional properties of yogurt are very important. Food ...
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Introduction: Yogurt is the most frequently consumed fermented milk product with a positive impact on human health due to its high nutritional value. Characteristics such as acidity, amount of free fatty acids with sensory characteristics and nutritional properties of yogurt are very important. Food fortification is defined as addition of one or more essential nutrients at levels higher than naturally presence in food products. The World Health Organization estimates that at least 1 of every 5 people in the world suffer from lack of iodine, zinc, iron, folic acid, calcium, vitamin A and B. The aim of this study was to evaluate the changes in physicochemical, textural and sensory properties of iron and zinc enriched yogurt during the shelf-life period and to assess the extent and the effect of these supplements on these properties.
Materials and methods: To perform enrichment, milk was divided into seven parts: 3 containers for fortification with iron, 3 containers for fortification with zinc and 1 container as the control sample. Fortification with iron and zinc was performed by concentrations of 20, 40 and 60 mg per kg of milk (according to the daily requirement of iron and zinc). The samples were then transferred into the container of 100 grams which were incubated at 45 °C, and after reaching the pH of 4.4 to 4.5, they were transferred to cold storage at 4 °C. To investigate the effect of enriching on the produced yogurt properties, the samples were evaluated after a period of one, seven and fourteen days. The syneresis of yogurt samples was determined by Salvador and Fiszman (2004) method, with slight modification. Water holding capacity was determined by centrifuge (Hettich Universal 320R - Germany) as reported by Sahin et al (2008) with slight modification. The acidity of the yogurt samples was measured by Kim and Lee (2002) method based on the percentage of lactic acid. Sensory characteristics of our samples in terms of taste, odor, color and texture and overall acceptability were evaluated by 12 Panelists (6 males, 6 females, 45- 21 years) by using a five-point hedonic test. Texture analysis was performed using Texture Analyzer (Brookfield Model CT3 Texture Analyzer – USA) based on Supavititpatana et al (2008) method.
Results & discussion: Syneresis of product decreased from 0.24 to zero in yogurt samples containing iron and from 1.20 to 0.81% in zinc treatments. Increasing the storage time in the presence of iron causes a sharp decrease in the amount of the syneresis up to zero. The main reasons for syneresis in fermented products include high incineration temperature, low total solids and inadequate storage temperature. The water holding capacity of the product was shown a relatively increase over time and the highest amount was observed in the treatments containing high concentrations of iron during the early days of storage, while at the same high concentrations in the final days of storage, the lowest water holding capacity was observed, which could be due to the adverse effect of the storage time on this factor. The viscosity increased over time, and the rate of increase in the early days was far higher than the final days (in both iron and zinc treatments). In iron and zinc treatments respectively, water holding capacity increased from 50.08 to 55.50, and 43.57 to 55.47 % and viscosity from 855.55 to 961.11, and 677.78 to 833.30 mPa s. By analyzing data obtained from texture analyzer, important properties such as firmness and springiness increased and the lowest cohesiveness and the highest adhesiveness were observed in the middle of storage time. Both iron and zinc treatments increased the hardness of the product compared to the control samples and the amount of this increase in iron containing yogurt samples was slightly higher than that of zinc. In both treatments, there was a significant decrease in the product adhesion force compared to the control sample. In contrast, the highest continuity of product was observed in the middle days of the storage period.The highest levels of flavor were detected on the seventh day of storage, and changes in the zinc and iron content of the products were almost ineffective in the desirability or taste loss, and only control samples were evaluated with a little higher flavor than other treatments. Sensory properties were not significantly different (P
Amir Pourfarzad; Mohammad Hossein Hadad Khodaparast; Mahdi Karimi; Seyed Ali Mortazavi
Abstract
The effect of adding sodium stearoyl-2-lactylate (SSL) and propylene glycol (PG) (0 - 0.5 g/100g) to emulsifier gel formulation on the crumb and crust characteristics of Barbari bread fortified with soy flour in order to optimize these characteristics were evaluated. The obtained results showed that ...
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The effect of adding sodium stearoyl-2-lactylate (SSL) and propylene glycol (PG) (0 - 0.5 g/100g) to emulsifier gel formulation on the crumb and crust characteristics of Barbari bread fortified with soy flour in order to optimize these characteristics were evaluated. The obtained results showed that addition of SSL caused an increase in the crumb and crust L* and cell density. The a*, b*, average cell size and porosity of bread crumb decreased by increasing SSL. PG had increasing effect on b* of crumb and decreasing effect on L* of crust. However, no significant difference (p ≥ 0.05) was observed in a* and b* of crust. The results for optimization using central composite design suggested that a mixture containing 0.5 g/100g of SSL and 0.5 g/100g of PG could be a proper improver gel to achieve the best characteristics.
