Research Article
Parnian Pezeshki; Abdolmajid Maskooki; Mohammad Elahi; Seyed Ali Mortazavi
Abstract
Baker's yeast is one of the most important additives for improving the bread quality and molasses is a commonly used source of sugars for producing baker's yeast. Nowadays, due to increasing the fermentation industries and limitation in suitable sources of sugars, the use of other carbohydrate sources ...
Read More
Baker's yeast is one of the most important additives for improving the bread quality and molasses is a commonly used source of sugars for producing baker's yeast. Nowadays, due to increasing the fermentation industries and limitation in suitable sources of sugars, the use of other carbohydrate sources may be considered.In this study, the possibility of baker's yeast production in three cultures of date , raisin , enzymatic hydrolyzed whey and molasses as a control was investigated.Also, the total amount of biomass, consumption of sugar, strength of levy and kinetic's parameters of growth in all mediums were determined.For enriching the mediums, yeast extract and pepton were used in order of 3.5 and 7%, respectively. Fermentation process carried out during 12 houres and the temperature is maintained constant to 30 C° .Agitation was of 150 turns per minutes and ventilation fixed at 2 V.V.M .According to the results,maximum and minimum amount of biomass were 93.33 and 81.35 g/l that they related to date and whey, respectively.The consumption of sugar except whey which had the lowest level, in other cultures had no significant difference.The highest yield (0.35g/g) is observed in date but the lowest yield was 0.32 g/g in whey. Also, the baker's yeast which growed in raisin extract, had the highest value in strength of levy.
Research Article
Naeimeh Kazemi Taskooh; Mohammad Javad Varidi; Mohammad Hossein Hadad Khodaparast; Farideh Tabatabaei Yazdi
Abstract
In this study,The effect of Ozonated water(0.2, 0.5, and 1 ppm) with different exposure times (5,10, and 15 min) for control of Staphylococcus aureus , Escherichia coli and total counts in poultry Carcass, on Chiller water in slaughter house were investigated. For this purpose, Control samples passed ...
Read More
In this study,The effect of Ozonated water(0.2, 0.5, and 1 ppm) with different exposure times (5,10, and 15 min) for control of Staphylococcus aureus , Escherichia coli and total counts in poultry Carcass, on Chiller water in slaughter house were investigated. For this purpose, Control samples passed chiller water(without Ozone) for (5,10, and 15 min) .Other examples also treated (5, 10 , and 15 min) with ozonated water(0.2, 0.5, and 1 ppm) in the laboratory, under the same temperature of chiller water(0 - 4 C) and immediately analyzed for microbiological tests. The results indicated that the use of ozonated water redused1.7 Log of Staphylococcusaureus , 2.3 Log of Escherichia coli and 1.16 Log of total counts. Results showed that Escherichia Coli (As a Gram- Negative Food Infection Bacteria) was more sensitive to Ozone treatment than Staphylococcus aureus(As a Gram-Positive Food Infection and Toxicogenic Bacteria),(2.3 Log reduction in Escherichia coli and 1.7 Logreduction in Staphylococcus aureus), At all levels observed significant differences (P
Research Article
Masoud Hashemi Shahraki; Aman Mohammad Ziaiifar; Mahdi Kashani-Nejad; Mohammad Ghorbani
Abstract
Oil uptake occurs mainly during cooling immediately after frying. Post-frying centrifuge step used to remove the attached oil to the surface of friedproduct. Response surface methodology (RSM) technique was used to develop models for the responses to the centrifugal force (100, 200 and 300 rpm) and centrifugal ...
Read More
Oil uptake occurs mainly during cooling immediately after frying. Post-frying centrifuge step used to remove the attached oil to the surface of friedproduct. Response surface methodology (RSM) technique was used to develop models for the responses to the centrifugal force (100, 200 and 300 rpm) and centrifugal time (20, 50 and 80 s), frying temperature (140, 170 and 200 C) and frying time (4, 6 and 8 min), Investigated factorsoptimized with respect totheoil and moisture contents, color and textural parameters. The models showed very well fitness with experimental data. The coefficients of obtained models with RSM, was optimized by using genetical gorithms and was observedthat GA optimized models showingbetterfitnesswith theexperimentalresults than RSM models. The resultssuggest thatpost-frying centrifuge step in300 rpm for 80 sand fryingin 175-180Cfor 7-8 minleadsto French fries withlowestmoisture and oil contentand best color and texture.
Research Article
Esmail Khazaei; Fakhri Shahidi; Seyed Ali Mortazavi; Mohebbat Mohebbi
Abstract
In this research, the production of a new kiwi- based product by applying kiwi puree, agar (0.25, 0.5 and 1%), guar (0.25, 0.5 and 1%) and other formulation ingredients (kiwi puree, sweeteners and pH modulators) has been investigated. Dependent variables include moisture content measurement, instrumental ...
Read More
In this research, the production of a new kiwi- based product by applying kiwi puree, agar (0.25, 0.5 and 1%), guar (0.25, 0.5 and 1%) and other formulation ingredients (kiwi puree, sweeteners and pH modulators) has been investigated. Dependent variables include moisture content measurement, instrumental texture analysis and sensory evaluations were carried out in a factorial design and the means were compared at significance level of 5 % by Duncan test. The results indicated that guar had a significant effect on the moisture content of final product. Textural properties of the kiwi pastille were influenced by the type and amount of hydrocolloids. Synergistic effects of agar and guar on the textural properties were also observed. While all products were acceptable regarding sensory properties, the samples prepared with 1% agar and 1% guar obtained the highest score.
Research Article
Vida Mardani Ghahfarokhi; Mehran Alami; Saeedeh Arabshahi- Delouee; Alireza Sadeghi Mahoonak
Abstract
In this study, phenolic compounds of evening primrose leaves (Oenothera biennis) were extracted with aceton 70%, ethanol 70% and methanol 70%. Total phenolic content of aceton extract was significantly higher than the ethanolic and methanolic extracts. Extracts were tested for their antimicrobial activity ...
Read More
In this study, phenolic compounds of evening primrose leaves (Oenothera biennis) were extracted with aceton 70%, ethanol 70% and methanol 70%. Total phenolic content of aceton extract was significantly higher than the ethanolic and methanolic extracts. Extracts were tested for their antimicrobial activity against Lactobacillis plantarum and Saccharomyces cerevisiae, using micro broth dilution method. All extracts showed good antimicrobial activity against tested microorganisms. Aceton extract had the most efficient antimicrobial activity. Lactobacillis plantarum was found to be more sensitive to aceton extract than Saccharomyces cerevisiae. The MBC values of aceton extract for Lactobacillis plantarum and Saccharomyces cerevisiae was 0.5 and 1 (μg/ml), respectively. The antimicrobial activity of aceton extract (0.25, 0.5 and 1 μg/ml) was also evaluated in apple juice inoculated using Lactobacillis plantarum and Saccharomyces cerevisiae during 35 days storage at ambinent temprature. Concerning microbial data in apple juice, the extract was able to control Lactobacillis plantarum and Saccharomyces cerevisiae growth. Aceton extract also showed higher inactivation effect on Lactobacillis plantarum in apple juice. Phenolic compounds did not change during 35 days of storage. No change in organoleptic quality of apple juice treated with aceton extract (0.25 μg/ml) was observed, according to sensory evaluation.
Research Article
Sahar Lashgari; Majid Javanmard
Abstract
Nowadays, the use of natural antioxidants as alternative antioxidants is more acceptable than synthetic antioxidants mainly for negative effects such as carcinogenicity and toxicity. This has led to an increasing interest in the search for natural antioxidants. The objectives of this study were to measure ...
Read More
Nowadays, the use of natural antioxidants as alternative antioxidants is more acceptable than synthetic antioxidants mainly for negative effects such as carcinogenicity and toxicity. This has led to an increasing interest in the search for natural antioxidants. The objectives of this study were to measure total crude phenolic compounds and in sorghum grain as natural antioxidant sources, to determine antioxidant effect of extracted compounds in various concentrations on sheep tail fat and to compare antioxidant effect of crude extract with synthetic antioxidant (TBHQ). The crude phenolic compounds in the whole sorghum grain were extracted using the organic solvents (acetone and methanol) and its constituents were measured by HPLC method. Antioxidant effect of extracted compounds at three concentrations (500,1000 and 2000 ppm) was determined by measurement of peroxide value, Thiobarbitoric Acid Substances(TBAS) and induction period (rancimat) compared with control (sheep tail fat without extract) after 48 and 96 hours incubation at 80ºC. The antioxidant effect of crude phenolic extract at optimum concentration (1000 ppm) and TBHQ at 100 ppm was also determined by measurement of later factors compared with control at 4-day intervals during 20 days of storage at 80ºC. Total crude phenolic compounds were 1700 (mgGA/100gr) Phenolic acids (Gallic acid, Vanillic acid, Ferulic acid and Caffeic acid), flavonoids and anthocyanins were measured as main crude phenolic compounds that determined by HPLC. Anthocyanins were the main components of flavonoids. The most antioxidant effect on sheep tail fat was achieved by adding of 2000 ppm of crude phenolic extract from sorghum after 96 hours at 80ºC. The most effective concentration of crude phenolic extracts on sheep tail fat was determined 2000 ppm. Crude phenolic extract at 2000 ppm increase induction period significantly. Synthetic antioxidant (TBHQ) exhibits constant and higher antioxidant effect compared with crude phenolic extract during 20 days of storage. This antioxidant increase induction period of sheep tail fat more than crude phenolic extract. The results indicated that crude phenolic extract present in the sorghum grain may be introduced as natural antioxidant source with out any harmful effects on human health. But the presence of high amounts of anthocyanin as red pigment in crude phenolic extract and its negative effects on oil colour may limit use of this antioxidant.
Research Article
Fariba Yagchi; Seyed Hadi Peighambardoust; Sodeif Azadmard Damirchi; Javad Hesari; Rahim Mohammadi Vesh Begtash; Ali Akbar Alizadeh
Abstract
Nowadays, cardiovascular diseases are the most important cause of death. One of the reasons of cardiovascular diseases is poor nutrition, such as high intake of saturated fatty acids and low intake of essential and unsaturated fatty acids. Among the oilseeds, flaxseed contains high amount of essential ...
Read More
Nowadays, cardiovascular diseases are the most important cause of death. One of the reasons of cardiovascular diseases is poor nutrition, such as high intake of saturated fatty acids and low intake of essential and unsaturated fatty acids. Among the oilseeds, flaxseed contains high amount of essential fatty acids, tochopherol, fiber and lignans. Grape molasses is a traditional food in Iran and Turkey. It's major compounds are simple sugars, (glucose and fructose in about equal amounts) that can release high energy very soon. It also contains high amount of minerals such as iron that is profitable for anemia. Traditionally flaxseed powders incorporate with grape molasses. Thus, this mixture is a good food. In this study flaxseeds powders was incorporated in amounts of 0, 5, 10 and 15% for fortification of the grape molasses. Product's chemical properties such as, fatty acid composition, acidity, peroxide value, humidity and sugar content was measured during three month of storage. Results showed that an increase in the amount of flaxseed up to 15%, the sugar and humidity percent decreased. Humidity percent increased with storage time up to 3 month but sugar content decreased with time in all of the samples (P>0.05). Increase in the amount of flaxseed up to 15%, increased acidity and peroxide value and increased with time (P>0.05). And with increasing flaxseed up to 15% and up to 3 month, the amount of fatty acids did not show significant change (P>0.05) but because of increasing in amount of oil with increasing flaxseed, the amount of fatty acids increased. Results of this study suggest that the combination of flaxseed and grape molasses is a good food that is rich in energy and essential fatty acids, and can play an important role in community health.
Research Article
Zahra Mohammad Hassani; Babak Ghanbarzadeh; Hamed Hamishekar; Reza Rezaeemokaram
Abstract
Utilization of non-food-grade organic solvents and high shear forces in conventional liposome formation techniques has limited their applications as carriers of nutrecuticals in food industry. The objective of this research is the production of gamma-oryzanol bearing nanoliposome by using modified thermal ...
Read More
Utilization of non-food-grade organic solvents and high shear forces in conventional liposome formation techniques has limited their applications as carriers of nutrecuticals in food industry. The objective of this research is the production of gamma-oryzanol bearing nanoliposome by using modified thermal method. Nanoliposomes were produced by a suitable concentration of lecithin and gamma-oryzanol solution. Size and zetapotential of nanoliposomes was determined using laser light scattering method and Infrared spectroscopy (FTIR) was employed for detection of interaction type between the nanoliposome and gamma-oryzanol. Then, the prepared samples were tested in terms of turbidity, stability, and rheological properties. The FTIR results demonstrate that interactions between lecithin and gama-oryzanol are weak physical type. The results of particle size showed that size distribution (span) were in the range of 90-110 nm and 0.69- 0.90, respectively. The negative zeta potential and loading capacity were reported 20.4 mV and 15.7% (±0.07), respectively. The results indicated that the prepared samples were stable in the 4 ˚C temperature. Increase of lecithin concentration increased turbidity. It was observed that the viscosity not changed by increasing the shear rate (Newtonian behavior), suggesting a nonflocculated system with very small particle size pointing toward the stability of the system.
Research Article
Arash Ghaitaranpour; Masoud Taghizadeh; Hamed Mahdavian Mehr; Mohammad Reza Abdollahi Moghaddam
Abstract
Bezhi (or Beji) is a special sweet and fried cookie which is produced traditionally in west region of Iran. In this study, the effect of different temperature levels (150, 165 and 180°C) and frying time (1 to 8 min) on physicochemical properties of Bezhi was investigated. The obtained results showed ...
Read More
Bezhi (or Beji) is a special sweet and fried cookie which is produced traditionally in west region of Iran. In this study, the effect of different temperature levels (150, 165 and 180°C) and frying time (1 to 8 min) on physicochemical properties of Bezhi was investigated. The obtained results showed that increasing frying time up to the first 3 minutes causes a significant increase in sample volume. Although, further increase in frying time was not accompanied by volume increase but the mean volume was decreased significantly. Generally any increase in the studied parameters (temperature and frying time) would increase the samples’ diameter while other dimensional characteristics remained unchanged. Moreover, increasing temperature and frying time would increase the samples’ hardness as well as their color changes (∆E). L* value showed decrease when increasing studied parameters. The rate of decrease in L* in the studied temperature levels (150, 165 and 180 °C) were found to be 0.00987, 0.07665 and 0.11250 S-1 respectively. In addition a* value was increased by increasing the studied parameters while b* remained unchanged. The activation energy for the enzymatic reactions in Bezhi samples was 31.12 Kcal/mole which demonstrates the high effect of temperature on these reactions in the studied temperature range. Temperature and frying time showed considerable effect on the crust formation of samples. While the maximum crust thickness at 150 °C was reached to 0.55 mm, the value of 1.45 mm was recorded as the maximum crust thickness at 165 and 180 °C. So oil temperature and frying time have an important effect on physiochemical properties of Bezhi.
Short Article
Roya Fathitil; Javad Hesari; Sodeif Azadmard Damirchi; Mahbub Nemati; Seyed Hadi Peighambardoust; Seyed Abbas Rafat
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
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 polenske values. GC and HPLC were utilized to determine fatty acid and tocol profiles of samples, respectively. Results showed that margarine addition up to the level of 15%, had a significant (p
