Research Article
Ommolbanin Godarzi; Mostafa Mazaheri Tehrani; Hashem Pourazerang
Abstract
In recent years, water or sugar syrup, flavoring agents such as fruit juice or fruit juice concentrates and stabilizers have been added to the acidified dairy beverage composition. Nowadays, the popularity of low fat and defatted fruit yoghurt drinks are mainly growing. The purpose of this study was ...
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In recent years, water or sugar syrup, flavoring agents such as fruit juice or fruit juice concentrates and stabilizers have been added to the acidified dairy beverage composition. Nowadays, the popularity of low fat and defatted fruit yoghurt drinks are mainly growing. The purpose of this study was to diversify the acidified dairy products by determining the sensory, rheological and stability attributes of these kinds of dairy products with considering added elements and hydrocolloids as variables and then optimizing the formulation of fermented beverage, being directly flavored with the fruit concentrates. Moreover, mutual effects of total solid materials, concentrate, sweetener and stabilizer were inspected using Minitab software and response surface methodology. In this regard, consistency, viscosity, pH and acidity, sensory characteristics and yeast and mold counts were assessed. Surveys indicated that contrary to flow behavior index, the stability and straightness index increased with adding stabilizer and decreasing water content. According to sensory evaluation, white samples got lower score in comparison with black cherry ones. Furthermore, adding high amount of hydrocolloids negatively affected the total acceptance. Not only yeast but also mold was grown on the optimal sample after 28 day storage at refrigerator temperature. Generally speaking, it can be concluded that highly viscose and extremely sweet products as well as samples with high amount of stabilizer were rejected by panelists whereas the ones with high amount of concentrate were accepted. According to mentioned properties, the optimum amounts of ingredients are as follow: 13% total solid materials, 9.5% concentrate, 6.2% sweetener and 0.78% stabilizer. This sample with 2.3% of serum scored 7.93 in mouth feel, 8.25 in texture, 7.68 in acidic and 7.84 in fruit flavor, 7.89 in color, 7.78 in sweetness and 7.93 in total acceptance and also had 84.36% of total satisfaction.
Research Article
Mahboubeh Sarabi; Fakhri Shahidi; Ahmad Reza Bahrami; Seyed Ali Mortazavi; Mohammadreza Nassiry; Massoumeh Mehraban Sangatash; Marzieh Hosseininejad
Abstract
Raisins are dried grapes that may be eaten raw or used in cooking, baking and brewing as an ingredient. Iran is one of the major exporters of raisins in recent years and Iranian raisins are exported to many countries. It is important to ensure of microbiological quality and safety of raisins. The aim ...
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Raisins are dried grapes that may be eaten raw or used in cooking, baking and brewing as an ingredient. Iran is one of the major exporters of raisins in recent years and Iranian raisins are exported to many countries. It is important to ensure of microbiological quality and safety of raisins. The aim of this study was isolation and identification of mycoflora from main raisin’s varieties (Poloie, Pikami & Teiphi) produced in Khorasan Razavi Province. Four types of culture medium (Yeast Extract Glucose Chloramphenicol Agar (YGC), Potato Dextrose Agar (PDA), Czapek Dox Agar (CA) and Dichloran Glycerol Agar (DG18)) were used for isolation. The highest contamination was found in Teiphi raisin samples. The drying method was not effect on fungi contamination. For Fungi Identification, Macroscopic and Microscopic features were investigated. The Result showed that frequently isolated fungi were Aspergillus and Penicillium species. The fragment (600 bp) of Internal Transcribed Spacer 5.8SrRNA of isolated colonies was amplified using polymerase chain reaction for identification down to the species level. According to the results, the raisins had varius species of Aspergillus, Penicillium, Rhizomucor, Mucor, Alternaria and Cladosporium. Aspergillus niger was the most abundant fungi.
Research Article
Nasser Sedaghat; Nafiseh Vahedi
Abstract
In this study, quality of white button mushrooms (Agaricus bisporus) treated by water and citric acid was evaluated during storage at 2 temperatures (room temperature and 4°C). The effect of modified atmosphere packaging (MAP, by 4±1% CO2, 6±1% O2 and the remaining N2) with or without ...
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In this study, quality of white button mushrooms (Agaricus bisporus) treated by water and citric acid was evaluated during storage at 2 temperatures (room temperature and 4°C). The effect of modified atmosphere packaging (MAP, by 4±1% CO2, 6±1% O2 and the remaining N2) with or without water absorbent (silicagel) was also evaluated. Samples were assessed for their organoleptic properties (texture, color and spoilage), colorimetery and respiration rate during 12 days of storage. Results showed that among all treatments, water treated samples packaged with MAP method contained silicagel sachet and also stored at refrigerator obtained the most organoleptis scores. This sample retained the optimum level of inter packaging gas composition and finally the best storage time was determined as 8 days.
Research Article
Sahar Pakbaten; Mahdi Karimi; Amir Hossein Elhami Rad; Zahra Sheikholeslami
Abstract
The effect of sonication time (in three levels 0,2,4 min ) and mono- di glyceride (in three levels 0,0.3,0.6 %) on improving the quality of cupcake were studied. Color analyze (L*, a*,b*) for dough samples and specific volume, porosity shelf life, color analyze and texture of cake were done. Results ...
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The effect of sonication time (in three levels 0,2,4 min ) and mono- di glyceride (in three levels 0,0.3,0.6 %) on improving the quality of cupcake were studied. Color analyze (L*, a*,b*) for dough samples and specific volume, porosity shelf life, color analyze and texture of cake were done. Results showed that increasing the levels of each factors (sonication and emulsifier) made a decrease in a*, b* of dough, crust and crumb of cake and increased in porosity, volume and L* of dough, crust and crumb color of cake. While these two factors used together changes were more obviously. In sample contain 0.6 % emulsifier that sonicated for 4 minute the highest decrease in a*, b* and increase in porosity, volume, shelf life and L* were observed.
Research Article
Leila Goudarzi; Roha Kermanshahi
Abstract
Lactobacillus spp are a group of gram-positive, non-spore forming, cocci or rod shaped, catalase negative organisms that benefit to the host. prebiotics are non-digestible food ingredients that stimulate the growth and /or activity of bacteria in the digestive system in ways claimed to be beneficial ...
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Lactobacillus spp are a group of gram-positive, non-spore forming, cocci or rod shaped, catalase negative organisms that benefit to the host. prebiotics are non-digestible food ingredients that stimulate the growth and /or activity of bacteria in the digestive system in ways claimed to be beneficial to health. this study was conducted in order to investigate the effects of selected probiotic microorganisms in combination with prebiotics, on a growth or activity of proteus mirabilis. in this study the antimicrobial activity of five probiotic lactobacillus spp. (Lactobacillus acidophilus(atcc 4356), Lactobacillus Plantarum (ATCC 8014), Lactobacillus Fermentum (PTCC 1638), Lactobacillus Casei (PTCC 1608) And Lactobacillus Rhamnosus (PTCC 1637)) And Combination of probiotic and prebiotics (synbiotic) (Lactobacillus Spp. + five prebiotics : inulin, , trehalose , raffinose, lactulose and riboflavin) tested for their antimicrobial activity against proteus mirabilis (atcc 7002 and ptcc 1076) growth with agar well diffusion (awd) method. results showed that Lactobacillus Spp. had more antimicrobial activity against proteus spp., followed by inulin, , trehalose , raffinose , lactulose in comparison to basic mrs media (p
Research Article
Nina Daliri; Fariba Zeynali; Mohsen Esmaiili
Abstract
In this research the effect of oil type, process time ,temperature and pre-treating methods on moisture content, oil uptake, acidity and peroxide values of Zucchini slices (Cucurbita pepo. L) during deep fat frying process were investigated. The samples were pretreated by blanching (97 ºC for 5 ...
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In this research the effect of oil type, process time ,temperature and pre-treating methods on moisture content, oil uptake, acidity and peroxide values of Zucchini slices (Cucurbita pepo. L) during deep fat frying process were investigated. The samples were pretreated by blanching (97 ºC for 5 min) and microwave (900 W for 2min) methods before frying process. Frying experiments were carried out at two temperatures of 130 and 170 ºC for 7 and 4 minutes respectively by using two types of oil i.e. sunflower and special frying oils. The results showed that moisture content, oil uptake, acidity and peroxide values were significantly affected by temperatures, pretreatments and oil type (p
Research Article
Aziz Homayouni; Reza Rezaeemokaram; Sharareh Norouzi; Alireza Dehnad; Ali Barkhordari
Abstract
Nowadays, people tend to consume functional foods for the treatment and prevention of diseases. Production growth of functional foods obliged scientists to research about production, distribution and preservation conditions of these products. Use of probiotic microorganisms in soy-based products may ...
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Nowadays, people tend to consume functional foods for the treatment and prevention of diseases. Production growth of functional foods obliged scientists to research about production, distribution and preservation conditions of these products. Use of probiotic microorganisms in soy-based products may have advantages of both probiotics and soy on the human health. The probiotic soy-based ice-cream containing Lactobacillus paracasei was manufactured. Physicochemical and sensory properties of probiotic soy-based ice-cream and soy-based ice-cream without probiotic bacteria as a control sample were measured. MRS-Agar was used for enumeration of probiotic bacteria. There were significant differences in the density of probiotic soy-based ice-cream in comparison with control sample (P
Research Article
Hojjat Karazhiyan; Vahid Keyhani
Abstract
Chubak extract because of its high saponin content, is a unique agent in production stable foam meantime has high pharmaceutical properties. The purpose of current research is to gain these advantages of Chubak extract in sponge cake production. For this purpose 25, 50 and 75% of egg white in sponge ...
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Chubak extract because of its high saponin content, is a unique agent in production stable foam meantime has high pharmaceutical properties. The purpose of current research is to gain these advantages of Chubak extract in sponge cake production. For this purpose 25, 50 and 75% of egg white in sponge cake was substituted with this extract and the effects of such substitution on physicochemical and rheological properties of batter and physical and sensorial properties of sponge cakes were evaluated. The results showed that substitution of 75% egg white with Chubak extract has no significant effect on specific gravity and flow index behaviour (p > 0.05) but caused a significant decrease on pH and consistency coefficient (P < 0.05). Although these substitution levels did not lead to a significant decrease in specific volume, porosity and sensory grants properties of color, texture and total acceptance in cake (p > 0.05) and even sensory grant properties of chewiness was enhanced (P > 0.05) and had better effects in comparance with blank sample in moisture preservation and retrogradation retardation during storage times, but caused a significant decrease in sensory grant properties of taste (P < 0.05). This research demonstrated that there is a probable substitution of 50% egg white with Chubak extract in sponge cake formulation and thereupon it is possible to produce a functional food product with desirable quality and lower cost.
Research Article
Mohebbat Mohebbi; Elham Mahdian
Abstract
Foaming conditions of the red beet (Beta vulgaris L) puree were optimized using response surface methodology (RSM) with respect to Arabic gum concentrations (0.01 – 0.4% w/w), red beet puree (40 _ 60% w/w),egg white concentration( 5 _ 15% w/w) and whipping time (3 – 9 min) for minimum foam ...
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Foaming conditions of the red beet (Beta vulgaris L) puree were optimized using response surface methodology (RSM) with respect to Arabic gum concentrations (0.01 – 0.4% w/w), red beet puree (40 _ 60% w/w),egg white concentration( 5 _ 15% w/w) and whipping time (3 – 9 min) for minimum foam density and foam drainage volume as response variables. Foams were prepared from various pulp concentrations by adding various concentrations of egg white as foaming agent and Arabic gum as stabilizer at different whipping time. The optimized conditions after the numerical and graphical optimization for maximum stability and minimum foam density were found at Arabic gum (0.29% w/w), egg white (15% w/w), red beet Puree (60% w/w), and whipping time (9 min).The results showed that the stability of foams increased with increasing Arabic gum concentration( p
Research Article
Salah Fahiminia; Lotfali Naseri
Abstract
In order to maintain the quality and increase the shelf life of fruits, many studies have been carried out in terms of the packaging specially applications of the nano-composite packages in the packaging. Because of the low storage ability of the plum fruit, in this study, the effects of the four nano-composite ...
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In order to maintain the quality and increase the shelf life of fruits, many studies have been carried out in terms of the packaging specially applications of the nano-composite packages in the packaging. Because of the low storage ability of the plum fruit, in this study, the effects of the four nano-composite packages and common polyethylene (as a control) were analyzed on maintaining quality and increasing of the plum fruit, in a factorial experiment based on a completely randomized design at two levels of the storage. So, the containers including plum fruits were kept at temperature of 1±1 ºC and relative humidity of 90±5 % during 45 days. After 22 and 45 days, the fruit different quality properties such as total antioxidant activity, ascorbic acid (vitamin C) content, total soluble solids, acidity, titratable acidity, firmness, fruit weight loss percentage and decay were measured. The results showed that the application of the nano packages as compared with common polyethylene could maintain the fruit quality at level of (P≤0.01) after 45 days of storage, and increase the post harvest shelf life of the plum fruit as the highest total antioxidant activity, vitamin C, acidity, titratable acidity, firmness and the lowest fruit weight loss percentage and content of the decay were observed in nano-composite packages. According to these results, using the nano-silver packages was effective on increasing the plum fruit quality maintenance during the storage.
Short Article
Reza Farhoosh; Mohammad Shahedi; Ali Sharif
Abstract
The best PH for getting Millard reaction started and Acrylamide formation ranges 7 to 8. PH below the range slows the reaction speed down and the resultant Acrylamide formation delayed. This research assess how Acetic Acid in 0.05, 0.15, 0.25% concentrations together with sourdough may promote acidity ...
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The best PH for getting Millard reaction started and Acrylamide formation ranges 7 to 8. PH below the range slows the reaction speed down and the resultant Acrylamide formation delayed. This research assess how Acetic Acid in 0.05, 0.15, 0.25% concentrations together with sourdough may promote acidity in bread dough and how they can cause a reduction of acrylamide content in Sangak bread [an Iranian traditional bread]. Here the acrylamide is assessed after it was derived and then transferring it to gaseous chromatography with ion indicator. The concentration of acrylamide in Sangak breads made of sourdough with 0.05, 0.15 and 0.25% of acid acetic showed a decrease of 73.47, 81.50 and 82.10% and also a 90.55, 92.80 and 95.96 % decrease when the bread has been made of the same compounds and yeast. The acidity of compounds with acidity rate of 0.05, 0.15 and 0.25% in Sangak bread made of yeast equates to 0.12, 0.14 and 0.17% (normal) respectively; while these values for Sangak breads made of sourdough stand at 0.16, 0.18 and 0.21% (normal). Therefore, decreased acrylamide can be attributed to increased acidity of dough.
Short Article
Hossein Majidzadeh; Bagher Emadi; Abdolali Farzad
Abstract
In this study, the moisture content of kiwifruit in vacuum dryer was predicted usingartificial neural networks (ANN) method. The drying temperatures (50, 60 and 70ºC), vacuum pressures(500, 550 and 600 mmHg), thicknesses of kiwifruit slices (3, 5 and 7mm) and drying times were considered as the ...
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In this study, the moisture content of kiwifruit in vacuum dryer was predicted usingartificial neural networks (ANN) method. The drying temperatures (50, 60 and 70ºC), vacuum pressures(500, 550 and 600 mmHg), thicknesses of kiwifruit slices (3, 5 and 7mm) and drying times were considered as the independent input parameters and moisture content as the dependentparameter. Experimental data obtained from vacuum drying process, were used for training and testing the network. Several criteria such as training algorithm, learning rate, momentum coefficient, number of hidden layers, number of neurons in each hidden layer and activation function were given to improve the performance of the ANN. The total number of hidden layers and the number of neurons in each hidden layer were chosen by trial and error. The best training algorithm was LM with the least MSE value. Optimum values of learning rate and momentum for the ANN with GDM training algorithm were set at 0.2 and 0.05, respectively. The optimal topologies were 4-20-1 with Tansig activation function and MSE values of 0.0016 and 4-15-20-1 with Logsig activation function in both hidden layer and MSE values of 0.000147. The correlation between the predicted and experimental values in the optimal topologies was higher than 99.75%.
