Arezu Salmanpour; Babak Ghanbarzadeh; Mahood Sowti Khiabani; Seyed Hossein Jalali
Abstract
In this research, the effects of three variables, whey protein concentrate, WPC (0.7- 2.8%), sodium Ceinate, SC (0.7-208%) as a substitute for egg and carboxymethyl cellulose, CMC (0.66-0.234 % w/w) as thickening agent on sensory (taste and texture) and rheological (Complex viscosity, η* , Storage modulus, ...
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In this research, the effects of three variables, whey protein concentrate, WPC (0.7- 2.8%), sodium Ceinate, SC (0.7-208%) as a substitute for egg and carboxymethyl cellulose, CMC (0.66-0.234 % w/w) as thickening agent on sensory (taste and texture) and rheological (Complex viscosity, η* , Storage modulus, G´ and Loss modulus, G˝ ) properties of salad dressing were investigated. The central composite experimental design (CCD) was used and the data were analyzed using response surface methodology (RSM). The results of analysis of variance (ANOVA) showed that P values of all models were significant and lack of fit P values was no significant at the level of 95%. Therefore, the adequacy of models was acceptable. The results showed that the optimum level of hydrocolloids for producing salad dressing with highest rheological properties were 2.27% WPC, 2.27% SC and 0.2341% CMC. The sensory evaluation of six treatments with improved physicochemical properties and stability of salad dressing (data not shown) and control sample (prepared with eggs) was carried out. The results suggest that there is no significant difference in the overall acceptability between control samples and samples prepared with the alternatives. So milk proteins can be used as a suitable substitute for egg in the salad dressing.
Mina Akbarian; Babak Ghanbarzadeh; Jalal Dehghan nia; Mahood Sowti Khiabani
Abstract
In this study, the optimization of osmotic solutions (containing fructose, calcium chloride and citric acid) were investigated based on maximum water loss (WL) in the osmotic dehydration of quince. The response surface methodology (RSM) and central composite design, with 18 treatment and 3 replicate, ...
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In this study, the optimization of osmotic solutions (containing fructose, calcium chloride and citric acid) were investigated based on maximum water loss (WL) in the osmotic dehydration of quince. The response surface methodology (RSM) and central composite design, with 18 treatment and 3 replicate, was used for optimizing. The results showed that fructose and calcium chloride had linear and quadratic significant effects (p
Arash Koocheki; Seyed Ali Mortazavi
Abstract
In order to prevent the turbidity during storage of kiwifruit juice, clarification is necessary. Through proper clarification, flavor and taste of the product is also improved. Therefore, the purpose of the present study was to present a method to determine the optimum amount of clarifying agents (Pectinase ...
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In order to prevent the turbidity during storage of kiwifruit juice, clarification is necessary. Through proper clarification, flavor and taste of the product is also improved. Therefore, the purpose of the present study was to present a method to determine the optimum amount of clarifying agents (Pectinase enzyme, Bentonite and polyvinyl poly pyrolidone) for producing kiwifruit juice with stable clarity. For this purpose, effect of Pectinase enzyme (2-8 g/kg), Bentonite (200-350 g/Ton) and polyvinyl poly pyrolidone (70-110 g/100 lit) on viscosity, turbidity, clarity and total phenolics compound of kiwifruit juice was investigated. For each response a second order polynomial model was developed using a multiple linear regression analysis. Results showed that R2 for viscosity, turbidity, clarity and the total amount of phenolics were more than 0.90. The statistical analysis indicates that viscosity, turbidity and clarity (P
Marjaneh Alinejhad; Bahareh Shabanpour; Reza Safari; Mozhgan Alinejhad; Hassan Nasrollahzadeh Saravi
Abstract
The objective of this study was to produce fish peptone from tuna (Thunnus tonggol) viscera, by Alcalase. Response Surface Methodology (RSM) was employed for optimizing the temperature and pH. Hydrolysis was done in different tempratures (50-65˚C) , pH (8-8. 5) and selected 13 treatments. Samples with ...
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The objective of this study was to produce fish peptone from tuna (Thunnus tonggol) viscera, by Alcalase. Response Surface Methodology (RSM) was employed for optimizing the temperature and pH. Hydrolysis was done in different tempratures (50-65˚C) , pH (8-8. 5) and selected 13 treatments. Samples with higher value of protein were used instead of the standard peptones which applied in commercial media for Listeria monocytogenes. Based on the three-dimensional graphs, the optimum condition for temperature and pH were determined to be 50˚C and 8. 5 respectively. The results showed that the highest (76. 89 g/l) and the lowest (38. 54 g/l) rates of protein content were related to pH 8 at 57˚C and pH 8 at 50˚C. Maximum bacterial growth rate was related to pH 8 at 65˚C. Results also showed that tuna (Thunnus tonggol) viscera can be used as low cost nitrogen sources for Listeria monocytogenes growth media.
Mehdi Jalali; Esmaeil Atayesalehi; Mohammad Hossein Hadad Khodaparast
Abstract
Of a large amount of date palms cultivated and harvested in Iran, only about 11 – 12 annual percent is used in food processing and packaging industries. Due to the poorq uality of produced dates, it is regarded as waste and is mainly used as feed stocks. Thus, through producing syrup and liquid sugar ...
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Of a large amount of date palms cultivated and harvested in Iran, only about 11 – 12 annual percent is used in food processing and packaging industries. Due to the poorq uality of produced dates, it is regarded as waste and is mainly used as feed stocks. Thus, through producing syrup and liquid sugar from date palm of low quality could be regarded as a new opportunity to convert waste dates to a higher value product in order to reduce imports of similar products and also to export it in large quantities. In the present study, the face-center central composite design of response surface methodology was used to investigate the influence of temperature (60-80 °C), pH (4-7), time (1-5 h) and water-to-date pulp ratio (1:3-1:5) on yield and absorbance of Juice extraction from grade II date of the Kaluteh variety and its optimization. The results revealed that all the investigated independent variables have significant influence on the process, but the effect of time was not significant on the absorbance. Also, the main influencing parameter on the extraction process of palm was observed to be the water-to-date pulp ratio. The results showed that the extraction yield increased at elevated temperatures, higher mixing ratios, longer times and lower pH, whereas increasing temperature and decreasing pH had a negative impact on clarity of syrup. The optimum conditions obtained for the extraction process were temperature of 77.45 °C, time of 5 h, mixing ratio of 1:4 and pH= 4. At the optimum conditions, the yield and absorbance were found to be 62.5 % and 0.28, respectively.
Roya Rezaee; Fakhri Shahidi; Mohammad Elahi; Mohebbat Mohebbi; Mehdi Nasiri mahalati
Abstract
In this research, the production of plum pastille-like with starch and gelatin was studied. Thirteen formulation of plum pastille-like were prepared according to a second-order composite rotatable design (with five central points). Response surface methodology (RSM) was used to optimize product formulation ...
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In this research, the production of plum pastille-like with starch and gelatin was studied. Thirteen formulation of plum pastille-like were prepared according to a second-order composite rotatable design (with five central points). Response surface methodology (RSM) was used to optimize product formulation with: gelatin concentration ranging from 3.85 to 6.925 % (w/w), and starch concentration ranging from 0 to 3.85 % (w/w) as independent variables. The dependent variables were texture objective evaluation and total acceptance obtained from sensory analysis. The texture and flavor attributes of the samples were identified and evaluated by a trained descriptive panel. The thickeners strongly affected texture and flavor attributes of the samples. The resulting polynomial equation (R2=0.9325) revealed that a formulation with 5.38% gelatin and 3.85% starch had a maximum total acceptance.
Eisa Jahed; Mohammad Hossein Hadad Khodaparast; Khalil Behzad; Mohammad Elahi; Arash Koocheki
Abstract
In this study, response surface methodology was used to determine the optimum raw sugar beet juice purification process conditions using bentonite to produce inverted liquid sugar. For this purpose, impact of factors on the purification process such as bentonite concentration (1-5 gr/li), pH (3.5-6) ...
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In this study, response surface methodology was used to determine the optimum raw sugar beet juice purification process conditions using bentonite to produce inverted liquid sugar. For this purpose, impact of factors on the purification process such as bentonite concentration (1-5 gr/li), pH (3.5-6) and temperature (35-95 ˚C) was investigated. For each response, a second-order polynomial model was developed using multiple linear regression analysis. Correlation coefficients of fitted regression models of color, turbidity, ash, adjusted purity and invert sugar for juice purification process were determined as 0.95, 0.89, 0.90, 0.91 and 0.96 respectively. Results showed that while increasing the bentonite concentration increased the turbidity content but the adjusted purity decreased, and had no significant effect on other parameters. At lower pH levels, separation of color and turbidity causes by bentonite, but was in creased it decreased separation of ash and also increased invert sugar levels. With increasing temperature from 35˚C, to 95˚C, Separation of color and turbidity causes and invert sugar and adjusted purity content as well as increased, while this variable has no significant effect on syrup ash content. The optimum conditions of raw sugar beet juice purification process using bentonite was determined to obtain minimum color, turbidity and ash with maximum invert sugar and adjusted purity which were verified experimentals were found to be bentonite concentration of 1.70 gr/li, pH of 4.47 and temperature of 75˚C. At this optimum point, color, turbidity, ash, adjusted purity and invert sugar content were found to be 1664 ICU420, 6.3 NTU, 0.55 %, 93.9 % and 1.60 %, respectively.
