Research Article
Asra Talei; Alireza Sadeghi Mahoonak; Mohammad Ghorbani; Seyed Mahdi Jafari; Mehran Alami
Abstract
Tomato seeds are the main component of tomato pulp and considered as an excellent source of edible oils, protein, and essential amino acids. Tomato seeds can be used as an important source of protein for human nutrition. The purpose of present study was to evaluate the effect of heat treatment on functional ...
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Tomato seeds are the main component of tomato pulp and considered as an excellent source of edible oils, protein, and essential amino acids. Tomato seeds can be used as an important source of protein for human nutrition. The purpose of present study was to evaluate the effect of heat treatment on functional properties of tomato seed flour. The functional properties studied included water absorption capacity, oil absorption capacity, emulsification, foaming capacity and solubility. Isoelectric point of sample was around pH 4, while the highest solubility was observed around pH 12. The lowest value for all functional properties was observed at isoelectric point, which can be due decreased protein solubility at this point. Emulsion and foam properties of tomato seeds were desirable and therefore it can be used in some food formulation. Tomato seeds had some essential amino acid like phenylalanine, glutamic acid, aspartic acid, lysine and tryptophan.
Keywords: Tomato seed, Chemical properties, Functional properties, Amino acids profile
Research Article
Mohammad Hossein Hadad Khodaparast; Vajiheh Nikzadeh; Behrouz Piraieshfar
Abstract
To extract protein concentrate from tomato processing wastes, the chemical composition of different parts of tomato processing wastes including tomato processing waste meal, tomato seed meal, and tomato oil extracted seed meal were determined. Protein concentrates were prepared by alkali extraction and ...
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To extract protein concentrate from tomato processing wastes, the chemical composition of different parts of tomato processing wastes including tomato processing waste meal, tomato seed meal, and tomato oil extracted seed meal were determined. Protein concentrates were prepared by alkali extraction and acid precipitation. To propose the optimal condition for obtaining the maximum protein yield, we performed alkali extraction by using NaOH in 20-70ċ and 8-12 degrees of pH. Next, acid precipitation was performed with HCl in 3.3-5.5 degrees of pH. After determining the protein concentration and dissolved protein mass in extract, the optimal condition was obtained at the room temperature (25-27 ċ) and pH=12. The maximum protein yield of tomato processing waste, tomato seed, and tomato oil extracted seed was achieved in the pH of 3.9, 4.1, and 4.1, respectively. The effect of heat treatment during acid precipitation on protein yield and two functional properties including water absorption and oil absorption capacities of protein concentrates were studied at the temperature over the range of 25-100ċ. Results showed that the highest protein precipitate is obtained at higher temperatures. Moreover, the most protein percentage of both tomato processing waste and tomato seed is given in the room temperature while that of tomato oil extracted seed is achieved at the temperature over the range of 70-85ċ. In addition, by increasing the temperature in acid precipitation stage, the water and oil absorption of protein concentrates is increased.
Keywords: Tomato processing wastes, Alkali extraction, Acid precipitation, Maximum protein yield, Functional properties
Research Article
Elnaz Milani; Homa Baghaei; Seyed Ali Mortazavi
Abstract
Yog-ice cream (Frozen yogurt), is a kind of frozen dessert which has similar features to ice cream in physical and appearance characteristics. Recently, there has been a growing interest in using frozen yogurt due to existence of lactic acid bacteria & fermentation processing. Besides, yog-ice cream ...
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Yog-ice cream (Frozen yogurt), is a kind of frozen dessert which has similar features to ice cream in physical and appearance characteristics. Recently, there has been a growing interest in using frozen yogurt due to existence of lactic acid bacteria & fermentation processing. Besides, yog-ice cream contains lower levels of sugar, fat & emulsifiers than ice cream. This Research was conducted to examine the effect of date syrup with different concentrations (0, 25 and 50% as a sugar replacement) & guar gum addition (0, 0.1, 0.2 & 0.3% as a fat replacer) on rheological properties of low fat orange yog-ice cream. The results showed that by increasing the date syrup and guar concentration, the viscosity of mixture increased but overrun decreased significantly in all samples (p< 0.05). Results for stickiness of the yog-ice cream samples indicated that the low fat yog-ice cream was considerably less adhesive/sticky than both low fat product containing guar and date syrup. Hardness of low fat yog-ice cream samples was observed to be considerably higher than the samples with guar and date syrup, whilst the addition of guar and date syrup up to 0.3% & 25%, decreased the hardness of the low fat product.
Keywords: Low-fat yog-ice cream, Guar, Dates syrup, Rheological properties
Research Article
Najmeh Shams; Mohammad Fazilati
Abstract
High quality of millet oil due to the fatty acid composition necessary for the human,s body, high percent of three glycerides none-saturated in this oil, and the most important of all holding the highest percent of oil among the other cereals make it possible for the researchers to study further. In ...
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High quality of millet oil due to the fatty acid composition necessary for the human,s body, high percent of three glycerides none-saturated in this oil, and the most important of all holding the highest percent of oil among the other cereals make it possible for the researchers to study further. In this research oil of three common varieties millet (italian, common, pearl) are evaluated in respect to their physicochemical characteristics and the fatty acids structure attained of sampeles showed that the original fatty acid in common, pearl and italian millet oils is linoleic acid in which the linoleic acid percent in millet oil had the most portion comparing to the total of fatty acids in it. Also oliec, palmitic, stearic and linolenic acids had the most rate, respectively. The composition of the most important acylglyceroles oil samples in the test contains POL, LLL, OLL, PLL, OOL, LLLn. Three linoleoil glycerol (LLL) is the most triglyceride available in all three samples in which the italian millet, common and pearl millet oils had the most rate of this triglyceride. Di-linoleoil oleoil glycerol (OLL) also had the most rate of triglyceride after LLL. Common and pearl millet oils were identified suitable in their quality characteristics, because their acid value and peroxide value were relatively low in proportion to the italian millet oil. Iodin value and refractive index of italian millet oil were high considerably in proportion to the two other oils. This is a reason considered for their high percent of non-saturated of this oil. Common and pearl millet oils had a very light and clear color in proportion to the italian millet oil.
Keywords: Fatty acids composition, Chemical characteristics, Millet oil, Gas chromatography
Research Article
Safie Khalilian; Mohebbat Mohebbi; Milad Fathi
Abstract
In this research, the possibility of production of a new nutrient fruit-based product prepared by applying apple puree, pectin, gelatin, starch, sugar and other ingredients has been investigated. Totally 10 different apple pastille formulations were produced. Water activity and sensory attributes of ...
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In this research, the possibility of production of a new nutrient fruit-based product prepared by applying apple puree, pectin, gelatin, starch, sugar and other ingredients has been investigated. Totally 10 different apple pastille formulations were produced. Water activity and sensory attributes of the samples were evaluated. Means were compared at significance level of 5%by Duncan test. The regression relationships were calculated. The results indicated that independent variables (starch, gelatin and sweeteners) have significant effects on dependent variables (water activity and sensory parameters). The sample containing 1.5% gelatin, 7.5%liquid glucose and 7.5% sucrose with optimal water activity of semi-dried products had the highest acceptance and been chosen as the best formula which could be produced in large scale.
Keywords: Apple, Fruit pastille, Sensory evaluation, Water activity
Research Article
Maryam Modanlow; Gholamreza Rafiee; Ali Motamedzadegan; Sohrab Moeini; Alireza Mirvaghefi; Mahmoudreza Ovissipour
Abstract
In present paper the optimum extraction condition of protein of Hydrolysate from the viscera of yellow fin tuna (Thunus albacores) were studied. Enzyme hydrolysis has been performed at enzyme to substrate ratio: 1.3-3.7 mg/gr.protein , time of reaction: 1-10 hours, temperature: 30-44 ºC and using RSM ...
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In present paper the optimum extraction condition of protein of Hydrolysate from the viscera of yellow fin tuna (Thunus albacores) were studied. Enzyme hydrolysis has been performed at enzyme to substrate ratio: 1.3-3.7 mg/gr.protein , time of reaction: 1-10 hours, temperature: 30-44 ºC and using RSM method and central composite design(CCD) with 4 repetitions at central point and five levels of each treatment. Results have been compared with average at statistical level where α = 0.05. According to results,the protein recovery increases with an increase in enzyme activity from 1.3 to 2.5 mg When enzyme activity increases to 3.35 mg, the protein recovery reaches a constant level and then decreases with an extra increase of enzyme amount to 3.7 mg.The rate of protein recovery increases, With an increase in temperature from 30 ºC to 37 ºC,And then the enhancement of recovery rate decreases with more increase of temperature from 37ºC to 42ºC, However it will remain constant for temperatures beyond 42ºC.The protein recovery decreases With increasing the hydrolysis time between 60 to 138 min. and it reaches a stationary phase somehow during 138 to 330 min.In optimum point of hydrolysis, protein recovery was 75%. This condition were observed in enzyme ratio of 2.41 mg ,Temperature of 38.75ºC,and hydrolysis time of 570 min. Results showed that protein recovery is mainly influenced by ratio of enzyme to substrate rate and temperature ,while time of hydrolysis should be considered as a function of temperature and enzymatic ratio.
Keywords: Protein hydrolysate, Protein recovery, Optimization, Waste of yellow fine tuna, Trypsin
Research Article
Abdolmajid Maskooki; Mohammad Naghi Eshtiaghi
Abstract
The effect of pulse electric field on mass transfer in sugar beet cossettes with different thicknesses were investigated and compared with traditional thermal processing. Two kinds of sugar beet cossettes 3±0.5 cm and 2±0.5 thicknesses with 3–5 cm long subjected to Pulse electric field (3kV, 8 µF, ...
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The effect of pulse electric field on mass transfer in sugar beet cossettes with different thicknesses were investigated and compared with traditional thermal processing. Two kinds of sugar beet cossettes 3±0.5 cm and 2±0.5 thicknesses with 3–5 cm long subjected to Pulse electric field (3kV, 8 µF, and 20 pulse) and compared with heat treated samples (80ºC for15 minutes) as conventional thermal processing. All treated samples were pressed at 20 Bar (2Mpa) using laboratory press. Brix, electrical conductivity as mass transfer index, yield and drying rate of pulp for each treatment were evaluated. Further to statistical analysis, the results showed that the Brix and electrical conductivity as well as juice yield in PEF treated samples especially in thin cossettes were two times higher than thermal treated samples. The majority of juice extracted in the first step of pressing process. In addition, the drying rate of pulp amount in PEF treated samples was significantly higher than thermal treated one. This phenomenon can be due to keeping of physical structure of cossettes and increasing of porosities of PEF treated beet cells versus decomposed cell structure and lump formation which led to prevent the moisture release in thermal treated samples.
Keywords: Pulse electric fields, Mass transfer, Sugar beet, Brix, Electrical conductivity
Research Article
Ghasem Ali Garoosi; Ali Nasirpour; Jafar Ahmadi; Bahman Bahrami
Abstract
Hypercholesterolemia is major risk factors for heart disease. Plant sterols have been used for reduction of cholesterol since 1950 decade; so enriching food materials with such components is important. Major problems related to enrichment of products with plant sterols are high melting temperature and ...
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Hypercholesterolemia is major risk factors for heart disease. Plant sterols have been used for reduction of cholesterol since 1950 decade; so enriching food materials with such components is important. Major problems related to enrichment of products with plant sterols are high melting temperature and chalky taste. In addition, crystal form of these components in comparison with lipid-in solved forms can not significantly reduce the blood cholesterol. In this study enrichment of yogurt and optimization of the process condition were investigated. A four components (plant sterols, emulsifier, vegetable oils and water) mixture design was used to define the percentage of each mixture component to simulate wide range of mixture with different oil quantities. Emulsifier and soy oil were used for dissolving and dispersing of plant sterols in water phase. Yogurt texture, syneresis susceptibility, acidity and viscosity were measures during storage. Gel strength of enriched samples was higher than control. The mean values of syneresis and viscosity of enriched yogurts with phytosterol, were significantly (P < 0.05) lower than the control yogurt. Addition of plant sterol into yogurt did not change titrable acidity. Taste and flavor tested by panelists, where enriched yogurt was preferred to control.
Keywords: Cholesterol, Plant sterol, Yogurt, Emulsion
Research Article
Bahareh Emadzadeh; Mohammad Javad Varidi; Mehdi Nasiri mahalati
Abstract
Sheep meat is one of the most important sources of red meat in middle-east countries and therefore having knowledge of its quality is necessary. The physicho-chemical characteristics of sheep meat were studied during 7 days of ageing period. Samples were taken from the top round section including Biceps ...
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Sheep meat is one of the most important sources of red meat in middle-east countries and therefore having knowledge of its quality is necessary. The physicho-chemical characteristics of sheep meat were studied during 7 days of ageing period. Samples were taken from the top round section including Biceps femoris and Semimembranosus muscles. Meat pH fell significantly during the first 24 h postmortem, reaching the mean value of 5.67±0.06. No significant changes (P
Short Article
Aliakbar Gholamhosseinpour; Mostafa Mazaheri Tehrani
Abstract
Today, production of low-fat products is on the rise. There are several ways to produce mentioned products which one of them is the use of fat substitutes. In this research, table cream (30% fat) was used as the basis for production and the effect of milk protein concentrate (MPC) was studied on physicochemical ...
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Today, production of low-fat products is on the rise. There are several ways to produce mentioned products which one of them is the use of fat substitutes. In this research, table cream (30% fat) was used as the basis for production and the effect of milk protein concentrate (MPC) was studied on physicochemical (water holding capacity, apparent viscosity, pH, acidity, fat) and sensory properties of the final product at 0 %, 6 %, 7.2 %, 8.3 %, 9.3 %, 10.2 % and 11.1 % w/w levels. Results indicated that compared to control, acidity and apparent viscosity are significantly increased and fat, water holding capacity and pH are significantly decreased with increasing MPC (P
