seyed vahid loghmani; hooman molavi; mohammad fazel
Abstract
In recent years, there has been tendency among consumers to use low-calorie products with lower sugar content to promote their health. In this study, the effects of various bulk sweeteners such as isomalt, inulin and sorbitol in the formulation of dark chocolate as a sugar substitute on the rheological ...
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In recent years, there has been tendency among consumers to use low-calorie products with lower sugar content to promote their health. In this study, the effects of various bulk sweeteners such as isomalt, inulin and sorbitol in the formulation of dark chocolate as a sugar substitute on the rheological properties, melting behaviors and sensory properties of dark chocolate were compared and evaluated. The samples were subjected to steady and dynamic rheological analyses; melting parameters such as initial melting temperature, peak temperature, enthalpy and final melting temperature, as well as sensory analysis, were investigated using a 5-point hedonic method. The use of different types of bulk sweeteners had a significant effect on the rheological and sensory properties of dark chocolate; so, isomalt increased, while inulin and sorbitol decreased the apparent viscosity of the samples. Substituting sugar with sorbitol increased the gel-like behavior, while isomalt and inulin increased the viscous behavior of the samples. Bulk sweeteners also caused changes in the initial melting temperature and enthalpy, as well as decreasing the peak melting temperature of dark chocolate. Sensory evaluation also showed that the samples containing sorbitol had the lowest and those having sucrose had the highest score related to the total acceptance. Bulk sweeteners had different effects on the sensory and rheological properties of dark chocolate; so, the use of a mixture of these compounds to achieve an optimal formulation similar to that of the commercial sample is recommended.
maral khoshkish; Maryam Gharachorlo; Samira Yeganehzad
Abstract
Bamboo fiber is extracted from a plant called bamboo belonging to the poaceae family and has no caloric role. This study aims at investigating the possibility of producing breakfast chocolate, while replacing oil with this fiber at five levels, zero, 2.5, 4.5, 6.5, 8.5%. The results showed that replacing ...
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Bamboo fiber is extracted from a plant called bamboo belonging to the poaceae family and has no caloric role. This study aims at investigating the possibility of producing breakfast chocolate, while replacing oil with this fiber at five levels, zero, 2.5, 4.5, 6.5, 8.5%. The results showed that replacing oil with fiber up to the level of 8.5% did not have a significant effect on pH values and water activity. It was found that moisture and ash increased significantly (p <0.05), as the fiber increased in the breakfast chocolate formulation). Also, the result of calorie analysis showed that by replacing oil with fiber up to the level of 8.5%, the level of caloric content decreased by 13.42%. The five sensory evaluation of breakfast chocolate formulation also indicated a higher acceptance of the sample prepared with 4.5% bamboo fiber. The results of tissue analysis and measurement of visual viscosity showed that the parameters of visual viscosity, stiffness, cohesion, adhesion and consistency index increased significantly (p <0.05) as the fiber percentage in the formula increased. In general, breakfast chocolate made with 4.5% bamboo fiber can be a good substitute for fat in breakfast chocolate and the optimal formula is able to reduce the caloric content by 6.35%.
Abstract
An investigation was conducted to evaluate the effects of feed composition, feed moisture content and screw speed variables on the physicochemical, textural, visual, acoustic and sensory properties of flaxseed puffed snacks, produced by the extrusion processing. The flaxseed mixed with corn grits at ...
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An investigation was conducted to evaluate the effects of feed composition, feed moisture content and screw speed variables on the physicochemical, textural, visual, acoustic and sensory properties of flaxseed puffed snacks, produced by the extrusion processing. The flaxseed mixed with corn grits at three ratios: 7, 14 and 21 percent, the water was added to the mixture to bring the moisture content of the samples of feeding to 12, 15 and 18%. The mixtures were extruded at screw speeds of 120, 150 and 180 rpm, at 140°C. Experiments on the samples showed that increasing in moisture content of the samples led to increase in water absorption, particle density and hardness, and also led to decrease water solubility and texture sensory scores. Increasing in screw speed led to increase the water solubility and to reduce particle density, radial expansion, hardness, and sensory scores of appearance, color, texture, and overall acceptance of samples. Increasing the ratio of flaxseed in samples, led to increase particle density and to reduce radial expansion and sensory scores for the appearance, color and overall acceptance of the samples. In order to produce the optimum sample with the highest expansion ratio and brightness and the lowest hardness and density, containing 14% of flaxseed, the screw speed and feed moisture content must be selected at 180 rpm and 14.42%, respectively.
Abstract
This study investigated the survival of a probiotic strain of Lactobacillus acidophilus (LA-5) in jug cheese during storage (120 days at 6-8 °C). The jug cheese treatments were: C (control), containing commercial starter FRC-65; LA, containing Lactobacillus acidophilus; and LAS, containing commercial ...
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This study investigated the survival of a probiotic strain of Lactobacillus acidophilus (LA-5) in jug cheese during storage (120 days at 6-8 °C). The jug cheese treatments were: C (control), containing commercial starter FRC-65; LA, containing Lactobacillus acidophilus; and LAS, containing commercial starter and Lactobacillus acidophilus. The results showed that the amount of Lactobacillus acidophilus in the LA and LAS samples decreased 2 and 1 log cycles, respectively, during storage. The final amount of Lactobacillus acidophilus in LAS was greater than the minimum recommended for a therapeutic product (106-107 cfu/g). The use of commercial starter with the probiotic was more effective for maintenance of the probiotics than probiotics without commercial starter. The sensory evaluation showed that LAS had the highest significant flavor and texture ratings (p < 0.05). It was concluded that probiotic Lactobacillus acidophilus can be used successfully in jug cheese without adversely affecting the cheese quality during ripening.
