Marziyeh Momeni Sarvestani; Hannan Lashkari
Abstract
Introduction: Black cumin is one of the most important and valuable herbal plants that are wildly found in regions of Iran with dry weather such as Kerman, Fars, Isfahan and Yazd. Black cumin seed in traditional medicine is used as anti- flatulence, anti-diarrhea, antipyretic, blood fat and cholesterol ...
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Introduction: Black cumin is one of the most important and valuable herbal plants that are wildly found in regions of Iran with dry weather such as Kerman, Fars, Isfahan and Yazd. Black cumin seed in traditional medicine is used as anti- flatulence, anti-diarrhea, antipyretic, blood fat and cholesterol reducer, anti-allergic and digestive enhancers. Essential oils are oily liquids that are obtained from different parts of the plant. Different compounds in the essential oil of black cumin include cumin-aldehyde, gamma trypinene, paracymon and other active ingredients, which are often terpene compounds and have numerous uses as anti-bacterial and antioxidant agents. In recent years, consumers have become more concerned with the health issues and are looking to eat foods with higher functional characteristics, as well as higher nutritional value. Therefore, it can be suggested that essential oil of Cumin as a natural and vegetable preservative was used in food. Because cheese is a nutritious environment for the growth of microbes, it always has microbial degeneration. Materials and Methods: Identification of essential oil compound was performed by GC/MS chromatography. In order to evaluate the effect of Black Cumin essential oil on physicochemical, microbial and sensory properties of cheese, different percentages of Black Cumin essential oil (0, 0.05, 0.1% and 0.15%) were added to cheese. Iranian white cheese production was done by ultrafiltration method in Arjan Fars Company. Cheese sample were analyzed at days 3, 30 and 60 of storage time. Acidity, pH, fat, protein and dry matter were measured according to National Standard No. 2852, 2852, 8785, 1811, 1753 respectively. To measure the inhibition of free radicals of DPPH, method of Rezai et al(2012) was followed. Microbial characteristics were performed according to the standard microbial milk and dairy products number 2406. The color analysis was performed based on Hosseini et al (2019) method. The parameters of color include L* (lightness), a* (redness) and b* (yellowness) were measured. The sensory attributes were evaluated by 9 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: 22 software and Means were compared with Duncan multiple range test (p<0.05). Results and Discussion: The analysis of black cumin essential oil with GC/MS chromatography showed that the main ingredients of it were α-Thujene, p-Cymene, Linalool, Thymoquinone, Carvacrol and Longifolene. The results showed that Changes in essential oil percentage had significant effect (p<0.05) on acidity, pH, IC50. With increasing essential oil percentage, an increase in the level of acidity and decrease in the level of IC50 and pH was observed. Changes in essential oil percentage had no significant effect(p<0.05) on protein, fat, salt and dry matter content of cheese. The results showed that storage period had no significant effect (p<0.05) on protein, fat and salt content. Increasing the essential oil percentage of cheese significantly decreased the L* index and increased the b* index. The microbial analyses showed no microbial contamination (coliforms, sataphylococcus aureus, mold and yeast) was found during the storage time therefore, the essential oil of Cumin can be used as a natural preservative in cheese production. Analyses of the sensory characteristics during storage time showed that the addition of essential oil to cheese did not have any significant effect on color and texture but had a significant effect on taste and acceptance of cheese. In all treatments, the taste score changed significantly with time (p <0.05). Over time, the flavour rating began to increase until the twentieth day, and then decreased to the end of the storage time. In general, the treatment containing 0.05% Black Cumin essential oil has the highest acceptance in sensory evaluation and since its other characteristics were standard, it was selected as the best treatment.
Sepideh Aryaee Majd; Mania Salehifar
Abstract
Introduction: Donte is one of the most important fermented products in all over the world which similar to bread, after ferret fermentation process, dividing, shaping and rest of the dough, it would be frying in the oil instead of baking in the oven. We feel the need of using food additives (such as ...
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Introduction: Donte is one of the most important fermented products in all over the world which similar to bread, after ferret fermentation process, dividing, shaping and rest of the dough, it would be frying in the oil instead of baking in the oven. We feel the need of using food additives (such as antioxidants, enzymes and etc.) in order to produce such high quality products with long shelf life because of industrialization of donut, large function production and increasing customer demand. The antioxidant compounds causes the food to have long-lasting shelf life and this results in producing a practical product. This research was carried out to evaluate effects of apple extract(in quantities of 8,10,12% ) and pimento extract (in quantities of % 5/1، 5/2، 5/3) as a rich source of Antioxidant affecting the rheological paste properties including the Farinography test, physicochemical properties such as hardness in periods of 1 to 3 days, humidity and color, shelf life index including peroxide in three periods of 1 , 15, and 30 days after cooking, DPPH and total Phenol inhibition tests and sensory evaluation of the product. Effects of the extracts on the rheological dough has shown that apple and pimento influencing the Farinography factors caused. Moreover none of these extracts had a meaningful effect on the index of paste quality. Result of phytochemical evaluation indicated that the hardness in two periods of 1 and 3, color value indicated, peroxide index and total acceptance decreased as the apple and pimento increased. The humidity content increased as the apple and pimento were used more. The result of DPPH and total Phenol inhibition tests showed that the pepper extract in DPPH free radical control was more successful than apple extract, and the amount of phenolic compounds in pepper extract was 2.4 more than apple extract. All experiments were replicated three times Optimized conditions included the use of 11.95% apple extract and 3. 3% sweet pepper extract in donut dough formulation. Generally addition of plant extracts can decrease oxidation speed of donut effectively.
Materials and methods: Include procedures and method of producing donut and methods of extracting apple and pimento also include test to measure flour such as moisture, ash, acidity, pH and protein and moisture, hardness, color, peroxide index, farinografy test, Total phenol and DPPH free radical inhibitory. The statistical population includes different levels of apple and pimento extracts, measured parameters have been studied by using simple line and polynomial equations 2 and 3.After testing in research methodology and data extraction, data analysis was carried out using RSM method and Design Expert 8 and statistical significance was set at (p<0.05) All results have been made 3 times, on average.
Results & Discussion: The effects of the extracts on the rheological dough has shown that apple and pimento influencing the Farinography factors caused an increase in water absorption, and pimento reduced the stability, development time and increased the degree of softening. Moreover none of these extracts had a meaningful effect on the index of paste quality. It should be mentioned that the aforementioned effects are more influenced by the apple extract Result of phytochemical evaluation indicated that the hardness in two periods of 1 and 3 decreased as the apple and pimento increased. The humidity content increased as the apple and pimento were used more. The result of low light color value indicated that L* decreased by increasing apple and pimento extracts, which this had no impact on a* and b* color indexes. The result of shelf life tests showed that by increasing the amount of apple and pimento extracts in donut samples in two periods of 5 and 30 days caused decrease peroxide index and The result of DPPH and total Phenol inhibition tests showed that the pepper extract in DPPH free radical control was more successful than apple extract, and the amount of phenolic compounds in pepper extract was 2.4 more than apple extract. The sensory evaluation results showed that the increase in apple and pimento caused reduction in total acceptance of the produced. All experiments were replicated three times Optimized conditions included the use of 11.95% apple extract and 3. 3% sweet pepper extract in donut dough formulation. Generally addition of plant extracts can decrease oxidation speed of donut effectively.
Hossein Jooyandeh; Majid Nooshkam; Amir Bahador Davari
Abstract
The effect of different mozzarella cheese manufacturing methods, i.e. direct acidification (DA), starter culture (SC) and their combination method (CM) on physicochemical, yield, texture, color and sensory properties of the product were compared. Chemical analyses of samples revealed that the SC cheese ...
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The effect of different mozzarella cheese manufacturing methods, i.e. direct acidification (DA), starter culture (SC) and their combination method (CM) on physicochemical, yield, texture, color and sensory properties of the product were compared. Chemical analyses of samples revealed that the SC cheese had higher fat, moisture, ash, titratable acidity, actual and adjusted yields and fat recovery than DA cheese. DA cheese showed higher springiness, cohesiveness, and hardness than CM and SC cheeses, due to denser and elastic protein network, whereas meltability and adhesiveness of DA cheese was lower than CM and SC samples. SC cheese had significantly higher b-value than DA sample. The sensory evaluation revealed that the SC cheese had higher sensory quality than other cheeses in fresh state and during 45 days of storage. In general, sensory scores of all mozzarella cheeses were acceptable up to 15th day of storage and thereafter decreased progressively till the end of storage period.
Aziz Homayouni; Reza Rezaeemokaram; Sharareh Norouzi; Alireza Dehnad; Ali Barkhordari
Abstract
Nowadays, people tend to consume functional foods for the treatment and prevention of diseases. Production growth of functional foods obliged scientists to research about production, distribution and preservation conditions of these products. Use of probiotic microorganisms in soy-based products may ...
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Nowadays, people tend to consume functional foods for the treatment and prevention of diseases. Production growth of functional foods obliged scientists to research about production, distribution and preservation conditions of these products. Use of probiotic microorganisms in soy-based products may have advantages of both probiotics and soy on the human health. The probiotic soy-based ice-cream containing Lactobacillus paracasei was manufactured. Physicochemical and sensory properties of probiotic soy-based ice-cream and soy-based ice-cream without probiotic bacteria as a control sample were measured. MRS-Agar was used for enumeration of probiotic bacteria. There were significant differences in the density of probiotic soy-based ice-cream in comparison with control sample (P
