Food Chemistry
Saeid Azizkhani; Leila Nateghi
Abstract
[1]Introduction: Nowadays, production and consumption of functional and dietary foods have increased. Today, the medicinal, antibacterial and antioxidant properties of fungi have been proven. Ganoderma lucidum is one of the fungi that has been known as the best medicinal fungus due to its various ...
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[1]Introduction: Nowadays, production and consumption of functional and dietary foods have increased. Today, the medicinal, antibacterial and antioxidant properties of fungi have been proven. Ganoderma lucidum is one of the fungi that has been known as the best medicinal fungus due to its various health benefits. Ganoderma lucidum is an annual medicinal fungus which belongs to the Ganodermataceae family. G. lucidum also known as Reishi in Japan, Ling-zhi in China, Ling chih, and Ling chi mushroom in other countries. It is popular among consumers in Japan and is widely used by Asian physicians and herbalists. This medicinal mushroom has been used in Asia for thousands of years to increase energy, stimulate the immune system, and promote health and longevity. In the US, G. lucidum is included in the American Herbal Pharmacopoeia and usually recommended for its immune-supporting effects. In Poland and other countries outside Asia, G. lucidum is used as a daily food supplement that adapts itself to correct imbalances in the body. Influenced by an increasing number of studies on G. lucidum, modern application of G. lucidum include but not limited to treatment of coronary heart disease, arteriosclerosis, hepatitis, arthritis, nephritis, bronchitis, hypertension, cancer and gastric ulcers. The major chemical constituents of G. lucidum are polysaccharides, triterpenes, sterols, lectins and some proteins having beneficial properties for the prevention and treatment of a variety of ailments. Both triterpenes and polysaccharides contain anticancer properties thus making them important nominees for the researches. Spores, fruiting body and mycelium have been investigated for biological active compounds. Ganoderma lucidum is a kind of mushroom known to have various therapeutic properties such as lowering high blood sugar and high blood pressure, boosting the immune system as well as its antibacterial and antioxidant effects.In recent years, a number of researches were performed for the identification of biological compounds and medicinal properties of Ganoderma lucidum. Materials and Methods: In this study, baguette bread with 0.5, 1, 1.5, 2 and 2.5 % Ganoderma lucidum powder was used in baguette bread formulation. The aim of this study was to investigate the possibility of enriching baguette bread using Ganoderma lucidum and to investigate the physicochemical, rheological, texture analysing, microbial, stale and sensory evaluation properties. Therefore, 5 treatments were designed with a control treatment and tests were performed on the treatments in three replications. In order to analyze the data, one-way ANOVA analysis of variance and Duncan at 95% confidence level were used in Minitab 16 software. Results and Discussion: Examination of the rheological properties of the dough showed that different percentages of Ganoderma lucidum significantly affect the rheological characteristics of the dough (p≤0.05) and addition of Ganoderma lucidum reduced the above indices. According to the results, addition of Ganoderma lucidum caused a significant increase (p≤0.05) of phenolic compounds and fiber in bread samples. The results of microbial evaluation showed that with increasing Ganoderma lucidum level in baguette bread, the number of coliforms and molds in the treatments decreased significantly (p≤0.05). The results of sensory evaluation showed that the increase of Ganoderma lucidum level in baguette samples caused a slight decrease in taste, color, odor and general acceptance compared to the control sample.Fungi are rich in protein, pigment, carbohydrates, fatty acids, vitamins and minerals that can be used in food enrichment. Due to the growing human tendency to use natural substances, fungi can be a suitable source to meet this need. According to the results, up to 2.5 % of Ganordama lucidum can be added to baguette bread formula and higher fiber content, more phenolic compounds, more freshness, less microbial load in baguette bread were obtained without having an adverse effect on its sensory properties. Therefore, the treatment mentioned in this study was selected as the best treatment in terms of safety, health and quality properties.
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 Technology
Faezeh Ghorch Beigi; Alireza Rahman; Fatemeh Hosseinmardi
Abstract
[1]Introduction: With the increasing the global population and the scarcity of food resources, using agricultural waste has become a recent challenge for food scientists. Materials and methods: In this study, to optimize the amount of crop residues and the preparation and formulation of dietary ...
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[1]Introduction: With the increasing the global population and the scarcity of food resources, using agricultural waste has become a recent challenge for food scientists. Materials and methods: In this study, to optimize the amount of crop residues and the preparation and formulation of dietary and beneficial sauce, two crop residues, pistachio peel, and melon seed, were used as flour. In this study, treatments of mayonnaise sauce were formulated using pistachio peel powder with 0, 0.1, 0.5, 0.75, and melon seed flour with 6, 12, 18, 24, 30, and 36%. Mayonnaise treatments were evaluated at time intervals of the production day, 30th day, 60th day, 90th day for pH, moisture content, ash (%), fat (%), carbohydrate (%), protein (%), colorimetric indices (Lightness, redness, yellowness), viscosity, total microbial population, stability test, and particle size. For the sensory evaluation, the 5-point hedonic test was performed by ten trained panelists scoring these components (color, taste, texture, fluctuation, consistency, general acceptance). Statistical analysis was performed using Minitab 17 software at the statistical level of 0.05. Results and discussions: The results showed that moisture content, carbohydrate, ash, protein, pH, viscosity, and particle size were increased by increasing pistachio peel powder and melon seed flour. Total microbial population and the stability of mayonnaise treatments were significantly decreased (p≤0.05). Also, by increasing storage time, moisture content and the stability of mayonnaise and particle size were increased. Rheological indices such as cohesion decreased, and firmness and adhesion indices were increased (p≤0.05). All sensory scores of mayonnaise treatments decreased during storage time, and finally, treatment coded T1(0.1% replacement of pistachio green peel powder and 6% melon seed flour) was selected as optimal, and T6 with 0.75% replacement of pistachio green peel powder and 36% melon seed flour) as worst sample. The use of pistachio peel powder and melon seed flour significantly reduced the microbial population of mayonnaise treatments. Higher values than the optimum treatment cannot be used due to decrease in the stability and increase in the microbial population, as well as reduction of sensory scores.
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
Elham Aminpour Daphchahi; Eshagh Zakipour Rahimabadi; Hanieh Rostamzad; Ensieh Nejat Pirsaraii
Abstract
Introduction: The relation between food and health has had an increasing impact on food innovation, due to the popularity of the concept of functional food. Most bakeries products can easily be enriched and fortified with proteins, vitamins and minerals to meet specific needs of the target groups of ...
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Introduction: The relation between food and health has had an increasing impact on food innovation, due to the popularity of the concept of functional food. Most bakeries products can easily be enriched and fortified with proteins, vitamins and minerals to meet specific needs of the target groups of the population. Biscuits are the most popular bakery products worldwide. Biscuits are ready to eat, cheap and conventional food. Protein fortification of biscuits is of current interest, because of increasing awareness of consumers towards health. Fish protein products such as FPP are low cost animal protein with high quality, so it can be used as a protein supplement to increase nutritive value of foods. This research was aimed to evaluate the quality and sensory properties of biscuits enriched with fish protein powder (FFP). Materials and methods: For this purpose, Fish protein power (FPP) of silver carp was used in production of biscuits by replacing it with wheat flour by 0 % (as control treatment), 2.5% (treatment 1) and 5% (treatment 2). Amino acid profile, PV, TBA, chemical composition and sensory analysis was done during 3 months storage at room temperature. Results and discussion: Seventeen kinds of amino acids were identified in fish protein powder of silver carp. The total content of amino acids fish protein powder were 975.19 mg/100 gr. Total essential and non-essential amino acids in control treatment were 36.50 mg/100 gr, that after using fish protein powder in enrichment of biscuits at the level of 2.5 and 5% increased to 50.91 and 67.37 mg/100 gr, respectively. Evaluation of sensory characteristics of biscuits samples did not showed a significant difference between control and enriched treatments (P>0.05).
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.
