Nasim Hasanpoor; Mohebbat Mohebbi; Arash Koocheki; Elnaz Milani
Abstract
Introduction: Nowadays, frozen dough technology is used to produce bakery, pastry & cakes products. On the other hand, extrusion plays a role as a high-performance process in the food industry, which, given its unique characteristics, can replace many common methods of food processing. This study was ...
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Introduction: Nowadays, frozen dough technology is used to produce bakery, pastry & cakes products. On the other hand, extrusion plays a role as a high-performance process in the food industry, which, given its unique characteristics, can replace many common methods of food processing. This study was carried out aimed to investigate the effect of freezing methods (slow and rapid) and the storage time of frozen dough under freezing conditions on physicochemical and sensory properties of extruded and non-extruded sorghum flour for producing a gluten-free product suitable for Coeliac patients.
Materials and methods: In this study, extruded sorghum flour (an extruder with a temperature of 150-160°C, a moisture content of 14%, a speed of 150 rpm, feeding of 40 grams per minute and circular matrix with a diameter of 5 mm and, in the last step, using a grinding mill and 0.599 mm mesh, flouring is done), non-extruded sorghum flour (100%), Xanthan gum (1% w/w) were used in cookie dough formulation. Two types of slow and fast freezing were used to freeze the dough of cookie. Slow freezing according to the method provided by X.u et al. (2009) and Ke et al. (2013). In a fast freezing method, rapid cooling rooms were used at -40°C for 30 minutes. After freezing, the samples were placed in polyethylene bags and stored for 0, 2, 4, 6 and 8 weeks in a refrigerator at -18°C (X.u et al., 2009). For the thaw process, dough pieces were placed in a refrigerator at + 4°C for 16 hours (Maizani et al., 2012). Baking was performed in a microwave oven at 180°C for 14 minutes. The properties of the final product, such as the ratio of expandability (AACC 10-52), textural properties (cookie texture were carried out using a TA.XTplus Texture Analyzer (Walker et al, 2012)), total gelatinization and enthalpy temperature(Using the DSC device and temperature range 7-157°C and heating temperature 10°C/min), color, percentage of porosity, shell thickness (Image processing technique and ImageJ software) and sensory evaluation were investigated in a completely randomized factorial. Statistical analysis of the results was done using a factorial arrangement of completely randomized design and comparison of the meanings using Duncan's multiple range tests at 5% level. Data analysis was performed with three replications using SPSS 18 software.
Results & discussion: The gelatinization temperature decreased with increasing times of storage; however, the total enthalpy of the process was increased. The results showed that with increasing freezing rate, the gelatinization temperature increased significantly (P≤0.05), and the total enthalpy of the process decreased and the cookie from frozen dough containing extruded sorghum flour has the highest gelatinization temperature and the minimum total enthalpy value. With increasing times of storage, the dough chewiness decreased significantly (P≤0.05) and the adhesion and stiffness of the dough texture increased. The dough chewiness increased with the increase in the freezing rate, however, the adhesion and stiffness of the dough texture decreased and cookie dough containing extruded sorghum flour resulted in a significantly higher chewiness and lower adhesion and stiffness (P≤0.05) of the texture compared to the non-extruded sorghum cookie flour in both methods of freezing. The extensibility ratio has significantly decreased (P≤0.05) with increasing the times of storage. The extensibility ratio of cookie was significantly increased with the increase in freezing rate (P≤0.05) and non-extruded sorghum flour samples showed a lower extensibility ratio relative to the extruded sorghum flour cookies. The dough freezing method also had a significant effect on the final cookie quality (P≤0.05). The stiffness of the cookie texture from the frozen dough decreased by increasing the dough freezing rate and its tissue was softer and cookie samples containing extruded sorghum flour have a significantly lower tissue stiffness compared to other samples. The stiffness of the cookie tissue increased significantly (P≤0.05) with increasing times of storage. L* parameter (lightness) significantly decreased (P≤0.05) with increasing the times of storage and decreased the yellowness factor (b*) and increased the redness factor (a*) significantly (P≤0.05) for the cookie made from frozen dough. The freezing rate had a significant effect (P≤0.05) on the lightness of the cookies. The parameters L* and b* decreased by increasing the freezing rate and the colors of these cookies were darker. Cookies containing extruded sorghum flour had the lowest level of L* and b* and highest level of a*. The porosity% and thickness of crust of cookie decreased significantly (P≤0.05) with increasing times of storage. These parameters increased significantly with increasing freezing rate (P≤0.05) and tissue porosity and thickness of crust of cookies obtained from the frozen dough containing extruded sorghum flour was significantly higher (P≤0.05). The results of the kinetics of cookie mass transfer from frozen dough showed that the effective moisture diffusivity of cookie was reduced by increasing times of storage. Overall, the results showed that the process of extruding sorghum flour has improved the physicochemical properties of the cookie, and the fast freezing process improves the quality of the cookie made from frozen dough, and in this condition extruded flour sorghum can be used as a suitable alternative to wheat. Also, the use of frozen dough for cookie production can be a good way to supply this product.
Mina Kargozari; Morteza Jamshid EIni
Abstract
Introduction: The osmotically dehydrated carrots can be added directly into soups, stews or can be used in a broad range of food formulations including instant soups, snack seasoning and etc. Osmotic dehydration is a suitable way to produce the shelf-stable products or partially dehydrated foods ready ...
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Introduction: The osmotically dehydrated carrots can be added directly into soups, stews or can be used in a broad range of food formulations including instant soups, snack seasoning and etc. Osmotic dehydration is a suitable way to produce the shelf-stable products or partially dehydrated foods ready to place in other complementary processes such as air-drying, freezing and others. Modeling can certainly make differences in the food industry, leading to reduced costs and increased profitability. In food technology, at the simplest level, there are equations that determine the relationship between two or more variable. Simulation models in operation units and food preservation systems have attracted much attention in the past four decades. The mathematical equations describing mass transfer during osmotic dehydration, allow a better understanding of the composition of the material and operating parameters during dewatering. In this regard, many experimental and theoretical models have been reported in the literature but experimental models have more popularity because of easier applications. Regarding the classification of modeling in food processes, kinetic models are classified among theoretical models. It was ideal if we could use kinetic models based on fundamental scientific theories for the purposes of prediction and controlling the changes that occur in real food systems. But the complexity of the food makes the direct application of basic models impossible. The alternative is the direct study of kinetics on real food. As a result, the obtained models would be experimental or semi-experimental. Kinetics has developed as a powerful tool in modeling food quality features and in other words the modeling of food quality estimation is almost equivalent to the modeling of reaction kinetics in foods. The present study aimed to evaluate kinetics of osmotic dehydration of carrot cubes in terms of solid gain and water loss, which was studied at three glucose syrup concentration levels (30, 40 and 50% w/w), three salt concentration levels (5, 10 and 15% w/w) and three temperature levels of osmotic solution (30, 40 and 50°C) for 240 min. The experimental data were fitted to different semi-empirical kinetic models including Magee, Peleg and Page.
Materials and methods: Fresh well graded carrots were washed and peeled manually. A vegetable dicer was used to prepare carrot cubes of dimensions 1 cm× 1cm× 1 cm. The cubes were washed with fresh water to remove the carrot fines adhered to the surface of the fruit. The initial moisture content of the fresh carrot cubes varied from 86% to 90% (wet basis). Considering the greater effectiveness of a mixture of solutes over a single solute, a binary solution of salt and glucose syrup was used as the osmotic solution. The samples were excluded from the osmotic solution after 15, 30, 60, 120, 180 and 240 minutes. Carrot cubes were then washed with deionized distilled water, and were dried using a paper towel. Evaluation of mass exchange between the solution and sample during osmotic dehydration were made by using water loss and solid gain parameters. The experimental data were then fitted to different semi-empirical kinetic models including Magee, Peleg and Page which are widely used in biologic fields and the parameters of the models were determined. Data fitting was conducted using Microsoft Excel spreadsheet (Microsoft Office, 2010) using SOLVER add-in. Coefficient of determination (R2), chi-squared (χ2) and root mean square error (RMSE) were used to determine the best suitable model. An analysis of variance was conducted to determine the significant effects of process variables on solid gain and water loss.
Results and Discussion: At the beginning of the osmotic dehydration process, because of the high osmotic driving force between the concentrated solution and the fresh sample, the rate of water removal and solid gain was relatively high. Although water loss reached nearly the equilibrium conditions towards the late processing times, solid gain kept increasing. This increase in solid gain blocks the surface layers of the product, which reduces the concentration gradient between the product and osmotic solution, posing an additional resistance to mass exchange and lowering the rates of water loss at further processing times. It was also observed that while increasing the salt concentration, the solid gain in most of the samples significantly (p
