Research Article-en Food Technology

Impact of Sprouting Time of Chickpea on the Physicochemical, Textural, Sensory, and Total Phenolic Characteristics of Falafel Prepared from Sprouted Chickpea Flour

Kimia Goharpour; Fakhreddin Salehi; Amir Daraei Garmakhany

Volume 20, Issue 6 , January and February 2025, Pages 105-118

https://doi.org/10.22067/ifstrj.2024.88550.1339

Abstract

Falafel is considered as an inexpensive and nutritious product that contains various plant substances, vitamins, dietary fibers, and phenolic compounds. The aim of this research was to investigate the impact of sprouting time on the physicochemical characteristics of sprouted chickpea flour. Also, the ... Read More

Research Article-en Food Technology

Bioactive Components and Characterization of Extracted Paeonia officinalis using Ultrasonic and Microwave Assisted Maceration: Potential Evaluation as a Preservative in Panna Cotta

Farnaz Fallahpour Sichani; Hajar Abbasi

Volume 20, Issue 6 , January and February 2025, Pages 119-136

https://doi.org/10.22067/ifstrj.2024.89000.1350

Abstract

Preservatives are substances that can prevent or halt fermentation, acidification, and other processes that cause food to decompose. This study aims to extract the root of Paeonia officinalis with assistance of ultrasonic (40 kHz, 40 °C for 45 min) and microwave (400 watts, 40 °C, ... Read More

Research Article-en Food Chemistry

Fatty Acid Profile and Chemical Composition of Three Populations of Southern Cattail (Typha domingensis) from South of Iran

Mona Shojaee Barjouee; Massoumeh Farasat; Mehrnoosh Tadayoni

Volume 20, Issue 6 , January and February 2025, Pages 137-153

https://doi.org/10.22067/ifstrj.2024.89632.1365

Abstract

Lipids are comprised of heterogenous group of chemical compounds, the majority of which have fatty acids as part of their structure. Fatty acids (FAs) are essential for the normal functioning of all organisms. Polyunsaturated fatty acids with multiple double bonds (PUFAs), including omega-3 (n-3) and ... Read More Lipids are comprised of heterogenous group of chemical compounds, the majority of which have fatty acids as part of their structure. Fatty acids (FAs) are essential for the normal functioning of all organisms. Polyunsaturated fatty acids with multiple double bonds (PUFAs), including omega-3 (n-3) and omega-6 (n-6) are known as beneficial chemicals for human health. Recent attempts to find and identify oils with special advantageous qualities have been prompted by the widespread use of vegetable oils in the food and other industries. Southern cattail (Typha domingensis) is a plant whose practically all parts are edible, particularly its starchy rhizomes, which have a protein composition comparable to corn or rice. In this study, to investigate the nutritional value of this plant, plant samples were collected from three locations in the south of Iran, including Shadegan Wetland, Hoveyzeh (Hoorolazim Wetland), and Hamidabad (Dez River). The oil content and fatty acid profile as well as some chemical compositions such as ash, moisture, fiber, protein, and carbohydrates were evaluated and compared. The oil was extracted using the Soxhlet technique, and the fatty acid composition was determined by GC/MS. The average oil content in aerial (stems and leaves) and underground (rhizomes and roots) organs was 2.62 and 1.52%, respectively. The samples contained 12 fatty acids, three of which were unsaturated and nine were saturated. In roots and rhizomes, the maximum proportion of unsaturated fatty acids including oleic acid (ω-9), linoleic acid (ω-6), alpha- linolenic acid (ω-3) was 65.85±1.51%, whereas in stems and leaves, it was 41.10±0.09%. The amounts of fiber, moisture, ash, protein, and carbohydrates in the samples ranged from 43.34 to 45.93%, 12.57 to 17.84%, 3.64 to 4.25%, 6.20 to 6.40%, and 23.19 to 32.18%, respectively. This plant's high fiber content with the capacity to grow quickly and widely in fresh and saline water make it a viable candidate for inclusion in human diet and animal feed through agricultural breeding initiatives.

Research Article-en Food Biotechnology

Development of Fermentation-induced Soymilk Gel: Effects of Different Lactic Acid Bacteria on the Physicochemical Characteristics

Fatemeh Rahmani; Ali Moayedi; Marteza Khomeiri; Mahboobeh Kashiri

Volume 20, Issue 6 , January and February 2025, Pages 155-170

https://doi.org/10.22067/ifstrj.2024.89764.1366

Abstract

Nowadays, plant-based dairy alternatives have gained considerable attention. However, the textural and sensorial characteristics of plant-based products limit their acceptance. The exploitation of lactic acid bacteria has been proposed as a promising approach to developing plant-based dairy analogs. ... Read More

Review Article-en Food Chemistry

Biodegradable Packaging Made from Proteins

Samar Sahraee; Jafar Milani

Volume 20, Issue 6 , January and February 2025, Pages 171-200

https://doi.org/10.22067/ifstrj.2024.88166.1334

Abstract

Protein films have gained significant attention in the development of sustainable packaging materials due to their exceptional properties and versatility. These films offer superior gas barrier properties, specific mechanical characteristics, and enhanced intermolecular connection capabilities compared ... Read More

Review Article-en Food Chemistry

Detection of Adulteration of Ground Meat by Spectral-based Techniques and Artificial Intelligence (2020-2024)

Amir Kazemi; Asghar Mahmoudi; Mostafa Khojasteh Najand

Volume 20, Issue 6 , January and February 2025, Pages 201-224

https://doi.org/10.22067/ifstrj.2024.88158.1335

Abstract

Meat is a significant source of important nutrients and has a vital role in the human diet. Lack of monitoring of the quality and safety of meat can result in posing health threats. Determining safety through chemical methods is costly and time-consuming, without the ability to monitor in real-time. ... Read More

Evaluation of Survival of Encapsulated Probiotic Bacteria in Synbiotic Yog-Ice Cream

Volume 8, Issue 3 , October 2012

https://doi.org/10.22067/ifstrj.v8i3.18467

Abstract

In this study, frozen yoghurt was produced as a synbiotic product. A food product containing both probiotics and prebiotics is named as synbiotic or functional food. Lactobacillus acidophilus (La-5) as a probiotic bacteria was added to frozen yoghurt in two types; free and encapsulated, and its survivability ... Read More

Effect of sucrose substitution by date syrup on the physicochemical and sensory properties of malt beverage

Volume 13, Issue 4 , September and October 2017, , Pages 637-646

https://doi.org/10.22067/ifstrj.v1395i0.51604

Abstract

Introduction: Non-alcoholic beverages are consumed in many countries. There are many people who avoid alcohol because of their health concerns, and in Muslim countries alcoholic beverages are religiously banned. Malt beverages are classified based on the alcohol content as alcoholic (more than 1.2%), ... Read More Introduction: Non-alcoholic beverages are consumed in many countries. There are many people who avoid alcohol because of their health concerns, and in Muslim countries alcoholic beverages are religiously banned. Malt beverages are classified based on the alcohol content as alcoholic (more than 1.2%), low alcoholic (0.5-1.2%) and with no alcohol (less than 0.5%). Malt beverages are generally produced by dissolving wort granulates in water, filtration, and adding pure hop aroma. The malt beverage has some health benefits such as protection against coronary heart diseases, cancers and ulcers. Malt beverages are usually produced using barley malt and in some cases from other sources such as wheat, oats, rye and sorghum. In Iran, malt beverage is prepared without fermentation and is generally produced using barley malt. Malt beverages usually sweetened with sucrose. Sucrose is often preferably replaced with other sweeteners since it is the main cause of obesity, as well as diabetes and dental cavities. There are several known intense sweeteners which provide little or no energy intake. Since intense sweeteners are amongst the most controversial food additives due to suspicions of adverse health effects only few of them are allowed to be used in food industries. On the other hand, there is a wide range of natural sweeteners, which besides providing sweetness to the product, they contain various bioactive compounds, such as vitamins, minerals or polyphenols that are known to exhibit positive health effects and contribute to the concept of functional foods. Though not widely used, several natural alternatives to sugar are available.Date fruit from date palm (Phoenix dactylifera) is one of the important cultivations in Iran. The importance of the date in human nutrition comes from its rich composition of carbohydrates (70–80%), salts and minerals, dietary fiber, vitamins, fatty acids and amino acids. Date juice concentrates, are condensed products made out of date extract. They differ in appearance, taste and consistency depending on the type of the raw juice and the degree of concentration. Three main products can be distinguished as date spread, date syrup and date liquid sugar. Date syrup is the most generally derived date product. It is a high energy food rich in carbohydrate, a good source of minerals but it also contains a very complex mixture of other saccharides, amino and organic acids, carotenoids and polyphenols. Besides its nutritional compounds, it is rich in antioxidants. The components responsible for antioxidative effect are flavonoids, phenolic acid, ascorbic acid and carotenoids. Date syrup as an innovative and main by-product in date processing was used as a substitution of sucrose in non-alcoholic malt beverage. In this study, the effect of sucrose replacement with date syrup on physicochemical and organoleptic properties of malt beverage was studied within 1, 7, 14, 21, 28, 60, 90,120, 150 and 180 days during 6 months of storage.Materials and methods: The materials including barley malt and hops pellets, sucrose and date syrup were supplied from local market. Barley malt and hops pellets were obtained from Sard Sahra Company (Tabriz, Iran). Sucrose was purchased from Khoy sugar factory (Khoy, Iran) and date syrup from Shahd Bab Pars factory (Tabriz, Iran). For preparing malt beverages barley malts were milled using a roller mill, then steeped with hot water in a mash tank. Malt extract was filtered to produce thick, sweet liquid called wort. The wort was then boiled for an hour and date syrup and sugar were added together to the boiling wort at the ratios of 0:100, 25:75, 50:50, 75:25 and 100:0. Hops pellets were also added to the extract. The wort was then chilled using heat exchanger plate to avoid fermentation and filtered. The pH and brix of extracts were adjusted to 3.8 and 6 and they were transferred into 300 ml green Polyethylene Terephthalate (PET) bottles, then were pasteurized at 70°C for 30 minutes and stored in refrigerator at 4°C for further analysis.Malt beverages which were sweetened with ratios of 0:100, 25:75, 50:50, 75:25 and 100:0 of date syrup to sucrose, physicochemical and sensory properties were evaluated during six months of storage. The data reported are the means of triplicate observations. Analysis of the data was done by Duncan’s test. Results and discussion: According to results pH and Brix were not changed during 6 months. There was a significant difference (p

Detection of Margarine in Butter

Volume 10, Issue 1 , April 2014

https://doi.org/10.22067/ifstrj.v10i1.34811

Abstract

Milk fat is frequently adulterated to meet the demand which exceeds the supply and to increase profit margins. Samples of butter adulterated with different levels (5, 10 and 15% w/w) of margarine were prepared and analysed using different methods including refractive index, iodine, reichert-meissl and ... Read More

Investigation of physicochemical, microbial and sensory properties of low-fat jug cheeses containing β-glucan powder and ethanolic extract of menthe longifolia

Volume 15, Issue 1 , March and April 2019, , Pages 181-198

https://doi.org/10.22067/ifstrj.v0i0.71312

Abstract

Introduction: Jug cheese is a kind of hard cheese which traditionally produce from raw milk of cow, sheep and sometimes goat in west part of Iran. Its rippening period passed through the clay jug inside the soil, so it contains some varieties of microorganisms that provide it with specific and unique ... Read More Introduction: Jug cheese is a kind of hard cheese which traditionally produce from raw milk of cow, sheep and sometimes goat in west part of Iran. Its rippening period passed through the clay jug inside the soil, so it contains some varieties of microorganisms that provide it with specific and unique sensory properties. However, the transmission of some pathogenic bacteria in this product and its high fat content is very important in terms of general health.Therefore, the general objective(aim) of this study was to investigate the physicochemical, antimicrobial and sensory properties of low-fat jug cheese( produced produced from milk with 1.5% fat) Jug cheese containing Beta-Glucan powder ( 0. 25%, 0.5%, 1%) and menthe longifolia ethanolic extract (0.1, 0.2 and 0.3) and with compare the results with control cheese (produced from milk with 3% fat)during 60 days of ripening. Antibacterial results showed that properties using beta-glucan had no significant effect on the antimicrobial properties of the treatments and The use of ethanolic extract of mentha longifolia and increasing its concentration had significantly in the most extreme of the antimicrobial properties of treatments. According to results after 60 days of storage, the treatments containing 0.3% of Mentha longifolia extract, in comparison to the other treatments and Showed the most extreme decrease in the total count of microorganisms, lactobacillus, mould and yeast, coliforms, esherchia coli and staphylococcus aureus. The physicochemical properties investigation showed that the protein, fat, acidity and nitrogen soluble in water durin the preservation period have increased and pH, tissue hardness of the samples have significantly (p≤0.05) decreased. The results of sensory evaluation of cheese showed that the treatment which contained 0.5% beta-glucan and 0.3% ethanolic extract of mentha longifolia has the highest sensory properties. So using 0.5% beta-glucan and 0.3% ethanolic extract of menthe longifolia in low- fat cheese formulas can produce safe cheese with microbial and optimum texture at standard level. Materials and Method: Jug cheese was produced from 1.5 fat cow milk obtained from Spoota Food Industries Complex, Urmia, Iran. First, milk was heated at 32-35ºC and cooled at 30ºC, then 0.06% cheese rennet (plant rennet, Cominux, Spain) was added and mixed for 5 minutes. After coagulation (45 min), the cheese was cut into 1*1*1 slices and wrapped in a cloth to be kept in room temperature for 12 hours under 0.1 weight plates for dewatering. Coagulants were impregnated in 3.5% salt solutions (since jug chesses is granular, there was no need to chop the samples). Therefore, the samples were squeezed into jugs and the jug was buried top-down in a 1-meter depth hole. Physicochemical, microbial and sensory properties of samples immediately after they were produced and on day 60 (1440 hours) were measured (Pakbin, 1391). Total protein was determined by macro-kjeldahl method with national standard No. 639. Soluble nitrogen was determined by kjeldahl method. Fat was determined by Gerber's method with national standard No. 366 (Anonymous, 1370). Level of moisture was determined by national standard No. 1753. pH was determined by a MA-Mettler pH-meter and titratable acidity (percentage of lactic acid) was determined by 0.1 normal and phenolphthalein as identifiers using national standard No. 2852 (Anonymous, 1385). Ash from cheese samples was measured by burning and full oxidation of food products in an oven at 550ºC (Khosroshahi, 1387). The Mohr titration method with national standard No. 1809 was used to measure salt in cheese samples (Anonymous, 1356). Tissue hardness (pressure or density) was measured using Universal Instron model 1140 and a probe at a constant speed of 100 mm/min. Compression test of cheese samples was done using a 36mm diameter cylindrical probe (hoseini et al, 1392). To measure number of living microorganism in jug cheese samples. To do so, 1g cheese was chopped with a sterile crucible or a mortar and mixed with 9cc buffered Peptone water. About 0.1cc of the solution was cultivated on a special medium by surface cultivation method. Number of microorganisms was measured by national standard No. 5484 in Kant Agar Plate mediums at 30ºC for 72 hours (Anonymous, 1381). Lactobacillus was measured in an MRS-Bile Agar medium (0.15% bile salt) with national standard No. 17164 at 37ºC for 72 hours (Anonymous, 1392). Molds and yeasts were measured, based on national standard No. 10154, in the YGC Agar medium for 5 days at 25ºC (Anonymous, 1386). To measure total formations, based on national standard No. 11166, a VRBA medium with two-layered pure palet method at 35ºC for 18-24 hours (Anonymous, 1387). E. coli was measured, with national standard No. 5234, in an EC Broth medium at 35ºC for 23 hours (Anonymous, 1394). Staphylococcus aureus was measured, based on national standard No. 6806-1, in a Bird-Parker medium with yolk and potassium tellurite at 37ºC for 48 hours (Anonymous, 1384). Sensory analysis was performed by 9 trained evaluators using a Five Point Hedonic Method with scales of one (very good), two (good), three (average), four (bad), and five (very bad) for taste, odor, tissue, and overall acceptability (Anonymous, 1387). In order to design the treatments, a completely randomized design with factorial arrangement was used. Treatments were designed with a control sample.To data analyze use Duncan one-way analysis of variance. Results & Discussion: The results of antimicrobial evaluation showed treatments containing 0.3% ethanolic extract of mentha longifolia compared to other treatments showed the greatest reduction in total count of microorganisms, lactobacillus, mildew and yeast, coliforms, E. coli, Staphylococcus aureus. Thus, results of the study showed physicochemical characteristics the amount of protein, fat, acidity and nitrogen soluble in water increased and pH, moisture and texture hardness of samples significantly decreased (p≤0.05). The evaluation of sensory properties showed that treatment containing 0.5% β-glucan and 0.3% ethanolic extract of mentha longifolia had the highest sensory acceptability. Therefore, the use of 0.5% β-glucan with 0.3% ethanolic extract of mentha longifolia in the formulation of low-fat jug cheese, can be produced safe cheese with microbial and optimum texture at standard level.

Optimization of reduced-fat aerated sauce production process by response surface methodology and evaluation of its physicochemical and sensory properties

Volume 18, Issue 1 , March and April 2022, , Pages 1-20

https://doi.org/10.22067/ifstrj.v18i1.86882

Abstract

Introduction: Increasing diet-linked diseases and following that the consumers ongoing desire for healthier foods makes reduced-fat products of outstanding importance in the food industry. This study aims to reduce the fat content of sauces as a traditional condiment through the incorporation ... Read More Introduction: Increasing diet-linked diseases and following that the consumers ongoing desire for healthier foods makes reduced-fat products of outstanding importance in the food industry. This study aims to reduce the fat content of sauces as a traditional condiment through the incorporation of air bubbles in the oil phase. Response surface methodology (RSM) was used for identifying the effect of aeration process variables on foam properties. However, the main challenge of reduced-fat foods is to ensure their acceptability. Recently fat taste has been introduced as a sixth basic taste. Fatty acids have been considered as the stimulus for this taste. So, linoleic acid as the stimulus for fat perception was added to the formulation to develop a product that tastes almost like full-fat versions but contains less fat. The advantages of aerated foods over conventional products are clear. Nonetheless, the determination of quality and sensory parameters during storage, marketing, and consuming is necessary. For this purpose, produced aerated sauces, along with commercial full- and reduced-fat sauces, were compared by measuring the acidity, pH, oxidative stability, and sensory properties. Materials and Methods: Required amounts of mono- and diglyceride (MDG) and oil were mixed. Then nonaqueous foams were generated by whipping the MDG-oil mixtures. In the optimization study, the effect of MDG concentrations (2, 6, and 10 wt. %), whipping speed (1100, 3250, and 5400 rpm) and time (5, 15, and 25 min) on foam properties (overrun and drainage) was analyzed using RSM. The foam obtained from the optimum process condition was used to produce an aerated reduced-fat sauce. Sauce preparation was performed according to a usual recipe with the difference that the fat content was replaced by nonaqueous foam. Furthermore, 3.00 mM of linoleic acid as a fat taste stimulus was added to the formulation. First, an aqueous phase containing ingredients was prepared. Then nonaqueous foam was progressively incorporated in the aqueous phase. For the purposes of comparison, aerated sauces (0 and 3.00 mM stimulus), along with commercial sauces (zero, low, and full-fat), were analyzed by measuring the pH, acidity, oxidative stability, and sensory properties. Results and Discussion: According to the results of the optimization study, the desired foam (overrun ≥ 60 %) achieved by oil containing 10 wt. % MDG at 3400 rpm for 10 min. Overrun increased progressively with MDG concentration but decreased slightly above 10 wt. % due to the difficulty of dispersing air bubbles in such a viscous gel. Considering the effect of whipping speed, and time, it was observed that mixtures reached their maximum volumes within 25 min. With a further increase in the whipping rate, the time required to achieve the maximum amount of foam was decreased. However, at high whipping speed (5400 rpm), foam volume decreased rapidly with time, and almost a lot of foam collapsed. The lowest and highest pH was related to zero and full-fat commercial sauces, respectively. There was no difference (p>0.05) between the pH of the control and the linoleic acid containing aerated, as well as low-fat sauces. Over time, as the pH decreases, the acidity of the aerated sauces increased and making the products with appropriate microbial stability. Due to the significant reduction of fat amount, oxidation of the aerated sauces was much slower than the full-fat one (p<0.05). Appearance, taste, and texture characteristics of aerated sauces provided a sensory profile similar to the full-fat sauce. The aerated sauce containing linoleic acid had higher sensory scores, indicating its general acceptance. Conclusions: In this study, nonaqueous foam as a new approach for fat replacement in emulsion-based foods such as sauces was practically applied. The optimum aeration process conditions were determined by the help of experimental design. Two types of aerated sauces were prepared based on the linoleic acid concentration, and their physicochemical and sensory characteristics were compared with commercial sauces. The acidity and pH of the sauces were in the standard range, and also their oxidative stability was acceptable during storage time. Generally, the aerated sauce containing linoleic acid had relatively similar sensory profiles to the full-fat sauce. Therefore, it seems that nonaqueous foam could be used successfully to develop reduced-fat alternative foods, which could also be meet the consumers' and marketing requirements.Materials and Methods: Required amounts of mono- and diglyceride (MDG) and oil were mixed. Then nonaqueous foams were obtained by whipping the MDG-oil mixtures. In the optimization study, the effect of MDG concentration (2, 6, and 10 wt. %), whipping speed (1100, 3250, and 5400 rpm) and time (5, 15, and 25 min) on foam properties (overrun and drainage) were analyzed using RSM. The foam obtained from the optimum process condition was used to produce an aerated reduced-fat sauce. Sauce preparation was performed according to a usual recipe with the difference that the fat content was replaced by nonaqueous foam. Furthermore, 3.00 mM of linoleic acid as a fat taste stimulus was added to the formulation. First, an aqueous phase containing ingredients was prepared. Then nonaqueous foam was progressively incorporated in the aqueous phase. For purposes of comparison, aerated sauces (0 and 3.00 mM stimulus), along with commercial sauces (zero and full-fat), were analyzed by measuring the pH, acidity, oxidative stability, and sensory properties. Results and Discussion: According to the results of the optimization study, the desired foam (overrun ≥ 60 %) achieved by oil containing 10 wt. % MDG at 3200 rpm for 10 min. Overrun increased progressively with MDG concentration but decreased slightly above 10 wt. % due to the difficulty of dispersing air bubbles in such a viscous gel. Considering the effect of whipping speed, and time, it was observed that mixtures reached their maximum volumes within 25 min. With a further increase in the whipping rate, the time required to achieve the maximum amount of foam was decreased. However, at high whipping speed (5400 rpm), foam volume decreased rapidly with time, and almost a lot of foam collapsed. The lowest and highest pH was related to zero and full-fat commercial sauces, respectively. There was no difference between the pH of the control and the linoleic acid containing aerated sauces. Over time, as the pH decreases, the acidity of the aerated sauces increased and making them products with appropriate microbial stability. Due to the significant reduction of fat amount, oxidation of the aerated sauces was much slower than the commercial ones. Appearance, taste, and texture characteristics of aerated sauces provided a sensory profile similar to the full-fat sauce. The aerated sauce containing linoleic acid had higher sensory scores, indicating its general acceptance. Conclusions: In this study, nonaqueous foam as a new approach for fat replacement in emulsion-based foods such as sauces was practically applied. The optimum aeration process conditions were determined by the help of experimental design. Two types of aerated sauces were prepared based on the linoleic acid concentration, and their physicochemical and sensory characteristics were compared with commercial sauces. The acidity and pH of the sauces were in the standard range, and also their oxidative stability was acceptable during storage time. Generally, the aerated sauce containing linoleic acid had relatively similar sensory profiles to the full-fat sauce. Therefore, it seems that nonaqueous foam could be used successfully to create reduced-fat alternative foods, which could also be meet consumers' and marketing requirements.

Research Article

Improving the Nutritional Properties and Reducing the Oil Absorption of Donut Using Saponinized Quinoa Flour

Mahtab Moradnia; Akram Arianfar; Ali Mohamadi Sani; Zahra Sheikholeslami

Articles in Press, Accepted Manuscript, Available Online from 29 April 2023
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

https://doi.org/10.22067/ifstrj.2023.78044.1195

Abstract

IntroductionDonut is a type of sweet fried snack which is usually produced from leavened and deep fried dough. The deliciousness and high energy of donut has made it very popular among sweet products made from wheat flour. The sensitivity of wheat flour to weather conditions as well as bad economic conditions ... Read More IntroductionDonut is a type of sweet fried snack which is usually produced from leavened and deep fried dough. The deliciousness and high energy of donut has made it very popular among sweet products made from wheat flour. The sensitivity of wheat flour to weather conditions as well as bad economic conditions in recent years led to perfomingt research to replacewheat flour with other grains. Quinoa is a rich source of protein (the essential amino acids lysine, methionine, cysteine, and threonine), magnesium, fiber, vitamin B, potassium, and other minerals such as iron. Quinoa seeds have less starch than other grains (wheat, barley, corn, and rice). The value of dietary fiber in quinoa is much more in comparison to other grains, it had about 31% insoluble fiber. Also, as a source of phytoestrogens, it prevents cancer, cardiovascular diseases, and osteoporosis. The main problem with quinoa to be used for human diet is the presence of saponin in the outer shell of the seed. Saponins are considered anti-nutritional agents due to their hemolytic activity on red blood cells, bitterness, foaming ability, and inhibition of enzymes. Therefore, the most important step for using quinoa in food products is to remove saponin. The other problem with using saponin its too bitterness hence causing bloating and heartburn. This study aimed to choose the best saponinization method from quinoa and the possibility of using the saponinization quinoa instead of wheat in donut formulation and investigation the quality, texture, and sensory properties of the donuts. Materials of Methods The methods for saponin removal include (maceration, microwave, ultrasound, wet method, and a combination of wet and dry methods) were compared. Donuts were produced with quinoa flour at two levels of 20 and 40% substitution. The Fiber, ash, and protein values of wheat flour, saponinized quinoa flour, and donuts with different levels of saponinized quinoa flour were measured. The effect of replacement wheat flour with saponinized quinoa flour on oil absorption, texture, SEM, and sensory properties of donuts was evaluated. Results and Discussion A comparison between different methods of saponinization indicated that the ultrasound method had the minimum efficiency in saponin removal and the highest amount of saponin removal was in the combined wet and dry methods, followed by the maceration method. The difference between the combined method and maceration was not significant and had the most influence in extracting saponin from quinoa flour. Of course, the maceration method is economically important due to the long time of the process and production of a lot of waste water leading to loss of nutrients from quinoa. The highest amount of protein, fiber, and ash was obtained in saponinized quinoa flour and a donut containing 40% quinoa flour. The amount of firmness, elasticity, SEM, and sensory properties in the sample with 20% quinoa flour had similar characteristics to the control sample, but increasing the amount of quinoa flour reduced these factors. The oil absorption percentage in donuts containing 40% quinoa flour was higher than in other samples. The results of using saponinized quinoa flour on the sensory characteristics (color crust and crumbs, taste, smell, texture and overall acceptance) of donuts showed that donut with 20% quinoa was similar to the control sample and was acceptable for panelists but increased the concentration up to 40% wasn’t pleasant. Conclusion In this study, the saponinized quinoa flour used in donut formulation to increase the nutritional value and reduced the calories of donuts also overcame the challenges of wheat shortage. The saponinization methods were compared to choose the method with the highest saponin removal. Then donut with saponinized quinoa flour was prepared. The use of saponinized quinoa flour as a replacement of wheat flour increased the nutritional value of donuts. Adding saponinized quinoa flour to the donuts formulation significantly declined the oil absorptions. Generally, the donuts containing saponinized quinoa flour had relatively similar sensory properties to the donuts with wheat flour (commercial donuts). Therefore, it seems that saponinized quinoa flour could be used successfully to improve the nutritional value of donuts and also consumers' acceptance.

Research Article

Effect of Chitosan Coating with Different Degrees of Deacetylation on the Shelf Life of Button Mushroom (Agaricus bisporus)

Hoda Ghorbanzadeh; Jafar Mohammadzadeh Milani; Ali Motamedzadegan

Articles in Press, Accepted Manuscript, Available Online from 16 December 2023
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

https://doi.org/10.22067/ifstrj.2023.85321.1293

Abstract

IntroductionWith the growth of the population and increasing demand for obtaining food and supplying the required food, the interest in the cultivation and consumption of edible mushrooms has increased. Since 1990, the world has focused on the mushroom production industry. In recent years, mushrooms ... Read More IntroductionWith the growth of the population and increasing demand for obtaining food and supplying the required food, the interest in the cultivation and consumption of edible mushrooms has increased. Since 1990, the world has focused on the mushroom production industry. In recent years, mushrooms have become one of the most important food and medicinal sources. One of the largest species of edible mushroom is button mushroom (Agaricus bisporus), which has high nutritional value due to the presence of fiber, carbohydrates, protein, amino acids, minerals, vitamins, etc., and also its antioxidant, anti-cancer, and anti-diabetic properties. This commodity has shown good health benefit for humans. The quality of button mushrooms is determined by their color, texture, and taste. Color is the first characteristic that is perceived by consumers. Browning is one of the main reasons for the loss of mushroom quality, which reduces the commercial value of mushrooms. Edible coating is considered as the best method for maintaining quality of perishable foods, these coatings almost prevent the penetration of oxygen, depending on the type of coating used, and reduce the loss of moisture during storage. Chitosan has functional characteristics such as antimicrobial and antioxidant properties. The purpose of this research was to find a suitable chitosan coating for button mushrooms that can maintain its characteristics such as color, texture hardness, and moisture during the storage period and increase the shelf life of mushroom. Materials and MethodsTo make chitosan solutions, first, each type of chitosan (70% deacetylated, 80% deacetylated, 90% deacetylated, and 100% deacetylated) was weighed in amounts of 0.5g, 1g, and 2g., then it was dissolved in 100 ml of 0.5% acetic acid and stirred for 12 hours at a speed of 1000 rpm at room temperature to dissolve uniformly. After 12 hours, each sample was centrifuged for 15 minutes at 6000 rpm at 25°C to separate undissolved materials. Mushrooms were prepared freshly harvested, washed with water, and then excess water was removed. After sorting and screening in terms of size and approximate weight, the mushrooms were added to 0.5%, 1%, and 2% chitosan solutions without being sliced and were immersed in the solution for one minute. The control sample was immersed in 0.5% acetic acid solution for one minute. After that, the mushrooms were air-dried at room temperature for one hour, and at the end, their excess water was removed with a tissue. The mushrooms were placed in 18*14 size polyethylene zip lock bags and stored in a refrigerator at 4°C. The effects of chitosan coating on weight loss, color and browning index, enzyme activity, texture, and total phenolic compounds of mushroom were studied. Results and DiscussionThe spoilage of edible mushrooms happens in a short time, and the storage of mushrooms has become one of the most important challenges in mushroom marketing. Coating edible mushrooms is one of the suitable methods to increase the shelf life of edible mushrooms. In this research, chitosan with four degrees of deacetylation and three different concentrations was used as a coating for button mushroom. The results indicated that coating the mushroom with chitosan could delay the occurrence of spoilage and change its color or texture. Due to the very strong antimicrobial properties of chitosan, it is suggested to investigate the microbial load of edible button mushrooms ans other tissue factors of the mushroom, such as gumminess, adhesive properties and cohesieveness. ConclusionThe spoilage of edible mushrooms happens in a short time, and the storage of mushrooms has become one of the most important things in mushroom production. Coating edible mushrooms is one of the suitable methods to increase the shelf life of edible mushrooms. In this research, chitosan with four degrees of deacetylation and three different concentrations was used as a coating for button mushroom. The results indicated that coating the mushroom with chitosan could delay the occurrence of spoilage and change its color or texture. Due to the very strong antimicrobial properties of chitosan, it is suggested to investigate the microbial load of edible button mushrooms, also other tissue factors of the mushroom, such as gumminess, adhesive properties and cohesieveness can be studied.

Puplication start year	2005
Number of Volumes	20
Number of Issues	90
Number of Authors	1,482
Number of Submissions	1,985
Number of Rejected Articles	943
Number of Accept Articles	987
Number of Reviewers	534

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