Food Technology
Aliakbar Gholamhosseinpour; Ali Karimi Davijani; Mostafa Karami
Abstract
Introduction: Cheese is the general name of a group of fermented dairy products that are produced all over the world in a variety of flavours, textures, and shapes. This product contains various proteins, minerals, and vitamins, all of which add to its high nutritional quality. White-brined cheeses are ...
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Introduction: Cheese is the general name of a group of fermented dairy products that are produced all over the world in a variety of flavours, textures, and shapes. This product contains various proteins, minerals, and vitamins, all of which add to its high nutritional quality. White-brined cheeses are soft cheeses that ripen in brine. Today, brined ultrafiltered cheese, as a popular product, has allocated a broad consumer market in our country. The use of thermal processes to prolong the shelf life of foods has long been considered, but these methods lead to a decrease in nutritional value and product quality. Emerging non-thermal technologies, including ultrasound, pulsed electric field, high hydrostatic pressure, cold plasma and ozone have revolutionized the food processing sector. These processes can improve the safety and quality of food products and increase their shelf life by reducing food spoilage. In addition to increasing food storage time, these technologies are expanding in the industry due to reduced energy consumption. Ozone is one of the most effective disinfectants known that does not leave any dangerous residue on food or other surfaces in contact with it. Ozone treatment does not require heat and therefore saves energy. Ozonation, as a novel technology, is widely used in preserving meat, processing oysters, inhibiting microbial growth, and oxidizing phenolic compounds. Ozone has been mainly used in the dairy industry to reduce or inhibit the growth of pathogenic or spoilage microorganisms, in contrast, its effect on the non-microbial properties of dairy products has not been studied much.Materials and methods: Cheese production was carried out by ultrafiltration technology in the Hamedan Pegah dairy complex (Hamedan, Iran). The starter culture used in cheese production was R708 (containing Lactococcus lactis subsp. Cremoris and Lactococcus lactis subsp. Lactis), which was obtained from Christian Hansen, Denmark. Microbial renin enzyme (Proteria, Handry company, Belgium) was also used for coagulation. Analytical grade chemicals were also purchased from Merck, Darmstadt, Germany. Ozone gas at concentrations of 2 and 5 ppm was used in different stages of brined ultrafiltered cheese production and then the samples were subjected to physicochemical (total solids (TS), ash, pH, salt, protein, fat, acid degree value (ADV)), microbiological and organoleptic (based on the 5-point hedonic scale) analyses at 35-day intervals during a ripening period of 105 days. Ozone treatments were: Ozonization of concentrate simultaneously with starter inoculation (OA), Ozonization of concentrate before starter inoculation (OB), Ozonization of concentrate (before starter inoculation) and brine (OC), Ozonization of brine (OD) and control (C). Statistical analysis (One-way ANOVA and Duncan) was performed at a significance level of 95% by the SPSS package program (v. 20.0, Chicago, IL, USA).Results and discussion: Based on the results, the amounts of total solids, ash, salt, ADV and syneresis of cheeses increased significantly (p ≤ 0.05), while the protein and fat contents of the samples decreased significantly (p ≤ 0.05) during the ripening period. The pH of the samples decreased from day 0 to 35 and then increased in most samples until the end of the ripening period. The total counts in the samples increased initially until day 70 but then decreased until the end of the ripening period. In general, during the ripening, cheeses treated with 5 ppm ozone had lower microbial load and higher lipolysis compared to samples treated with 2 ppm ozone. In addition, in most treatments, the sensory scores of cheeses at the end of the ripening period were significantly (p ≤ 0.05) higher than those at the beginning of the ripening period. Although the use of ozone treatment was able to improve some of the sensory properties of the cheeses, in general, this increase was not significant compared to the control, especially at the end of the ripening period.The positive microbial and physicochemical effects of ozone treatment on cheese samples increased the shelf life of brine cheese up to 105 days (30 days more than usual) without having a negative effect on its sensory properties. Therefore, ozone can be used as a non-thermal treatment to increase shelf life and improve some physicochemical characteristics of cheese.
Food Engineering
Setereh Ramezani; Mohammad Shahedi; Milad Fathi
Abstract
Global concern about human health and the increase the prevalence of chronic diseases in recent years lead to growing appeals for nutritious and healthy compounds, such as coenzyme Q10. Susceptibility to heat and lipophilic properties of coenzyme Q10 limit its utilization in food. Encapsulation is a ...
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Global concern about human health and the increase the prevalence of chronic diseases in recent years lead to growing appeals for nutritious and healthy compounds, such as coenzyme Q10. Susceptibility to heat and lipophilic properties of coenzyme Q10 limit its utilization in food. Encapsulation is a technology that protects bioactive ingredients from harsh environmental conditions and extends shelf life. The purpose of this study was to encapsulate coenzyme Q10 using complex coacervation by gelatin–basil seed mucilage and characterize physical, thermal and chemical properties of produced microcapsules. Response surface methodology was applied to determine the optimum level of the four formulation variables for maximum encapsulation efficiency, loading capacity and turbidity and minimum supernatant absorption. The optimum microcapsules had encapsulation efficiency of 83.69%, encapsulation load of 16.32%, turbidity of 0.979 and supernatant absorption of 0.227. The microcapsules were assessed by scanning electron microscopy, Fourier transform infrared spectroscopy, and differential scanning calorimetry. The results of FTIR confirmed the formation of coacervates. The thermogram of Q10 loaded microcapsule melting point was not observed at its melting point (50°C) due to its solubility in the oil phase and appropriate entrapment. Release behavior of Q10 was studied by different mathematical models. Microencapsulated Q10 was used to fortify milk and the results showed that the developed protein-carbohydrate microcapsules can be applied for protection of hydrophobic compounds.
Mohammad Noshad; Abbas Mirzaei; Sahar Asgharipour
Abstract
In this study, the fuzzy hierarchical analysis (FAHP) and TOPSIS methods was used to select the best formulations of gluten-free baguette contain modified quinoa flour (QM). For this purpose, two criteria, namely physical and chemical properties (with sub-criteria of texture, taste, flavor, color, porosity, ...
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In this study, the fuzzy hierarchical analysis (FAHP) and TOPSIS methods was used to select the best formulations of gluten-free baguette contain modified quinoa flour (QM). For this purpose, two criteria, namely physical and chemical properties (with sub-criteria of texture, taste, flavor, color, porosity, moisture, ash and mineral content, fiber content and antioxidant activity) were used to evaluate the best formulation of gluten-free of baguette. Incorporating QM from 0 to 15% increased moisture content, fiber content, hardness, antioxidant activity, a* value, Fe+2 and Ca+2 content and decreased L* and b* values. Results of FAHP-TOPSIS method showed the chemical properties have a relatively higher importance compared to the physical properties of the product and the highest importance degree of product quality evaluation is for fiber content and antioxidant activity with a final weight of 0.271 and 0.239, respectively. Also, from the experts’ point of view and based on the sub-criteria, baguette containing 10% QM with a proximity index of 0.871 was selected as the best formulation.
Sharareh Rezaeian; Hamid Reza Pourianfar; Shadi Bolourian; Hamed Saberian
Abstract
Introduction: At the present, culinary-medicinal mushroom Enoki, Flammulina velutipes, ranks fifth among cultivated mushrooms in the world. Enoki has a delightfully crunchy texture and desirable taste. In addition, research has proved that this mushroom possesses substantial nutritional and medicinal ...
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Introduction: At the present, culinary-medicinal mushroom Enoki, Flammulina velutipes, ranks fifth among cultivated mushrooms in the world. Enoki has a delightfully crunchy texture and desirable taste. In addition, research has proved that this mushroom possesses substantial nutritional and medicinal properties. However, commercialization of Enoki is not yet expanded worldwide and it is still largely behind the other major edible mushrooms in some countries in west Asia (such as Iran). Based on our recent successful study on cultivation of Enoki in locally available lignocellulosic substrates, this study was aimed to evaluate the possibility of production of a novel functional drink based on Enoki mushroom supplemented with curcumin. Materials and Methods: A pure culture of the cultivated strain of Enoki was freshly fructified in a locally available lignocellulosic substrate composed of 40 % wheat straw + 40 % sawdust + 18 % wheat bran + 1 % lime + 1 % gypsum. The fresh fruiting bodies were crushed to different forms of pulp and puree to be utilized in the basic formulation of drink. Then, different concentrations of mushroom particles (5, 7.5 and 10 %) and pectin gum (0.05, 0.075 and 0.10 %) were used. Following pasteurization at 90 ºC for one minute, the rheological and sensory characteristics of the drink were evaluated. The viscosity and the flow behavior of the samples were measured at 7°C. A rotational programmable viscometer (LVDV-II Pro, Brookfield Engineering Inc., USA) with an LV spindle was employed. About 25 ml of each drink was poured into the cylinder of the viscometer and shear rate was measured from 5 to 200 s−1 within 5 s intervals. Effect of different treatments (pectin gum and mushroom concentration) on color indices of the Enoki drink was studied using colorimeter (ColorFlex EZ, Hunter Lab, USA) and indices of, L* (brightness), a* (redness–greenness), b* (yellowness–blueness), were determined. Some sensory characteristics (taste, odor, color, mouth feel, consistency, particle concentration and overall acceptance) of the Enoki drinks were evaluated by 12 trained panelists (aged 25–50 years) using a 5 level hedonic test (1, 2, 3, 4 and 5) from left to right representing unacceptable, relatively acceptable, good, very good, and excellent. Three types of flavor (Lime, tropical fruits and apple) were employed and the effect of the flavors on odor, flavor, taste and overall acceptance of the pulp- based drink was investigated. Finally, three concentrations of curcumin (0.01, 0.03 and 0.05 %), as a natural colorant, were used in the pulp- based drink and the overall acceptance of the panelists was evaluated in a separate test. Factorial tests based on the completely randomized design was employed to evaluate the effect of different concentration of mushroom and pectin gum. Results were analyzed by analysis of variance (ANOVA) using SPSS 19 statistical software and the Duncan’s test with 95% confidence interval was used to compare the means of the tests. The results which were presented in this research have been obtained from the average values of 12 replicates. Results and Discussion: Rheological tests showed that the flow behavior of the drink was pseudoplastic (or shear thinning), which indicated that the viscosity was decreased when the shear rate increased. All the samples had a yield stress at 7°C. Therefore, all the drink samples had a jelly form before exerting any stress, while the mushroom particles were completely suspended in the drink. From the panelists’ point of view, there was not any difference between the color of the drink containing different gum and mushroom, but L*, a* and b* values were significantly different. By increasing of the gum and mushroom concentration, brightness index (L*) increased. Sensory tests indicated that the highest and the lowest scores of flavor were related to samples containing 5 and 10 % (w/w) mushroom, respectively (p<0.05). Finally, the drink containing 5% mushroom puree and 0.05 % pectin gum was selected. The results of sensory evaluation showed that the drink containing mushroom pulp was significantly better than one containing mushroom puree (p<0.05). The overall acceptance of the Enoki drink containing lime flavor was the highest and there were not any significant differences between those containing apple and tropical fruits flavor. Furthermore, sensory acceptance of the drink increased by adding 0.05 % curcumin into it. It can be concluded that the drink containing Enoki mushroom pulp may have a good potential to be accepted by consumers. The use of a culinary-medicinal mushroom such as Enoki along with a natural colorant (curcumin) may make the drink a functional food without having any side effect. Overall, the findings of this study showed that the industrial production of this novel functional drink, with acidic lime taste and curcumin colorant, is feasible from a technical point of view.