Roya Fanaei Naghalipour; Vahid Hakimzadeh; Mohammad Ali Hesarinejad
Abstract
In this research, pulsed electric field (PEF) and ultrasound are used as new methods in extraction of Mefarah plant extract with intensity of 3.5 and 7 kV and frequency of 37 and 80 kHz, respectively, during maceration with three solvents: 96% ethanol, 50% ethanol and water. Parameters such as the amount ...
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In this research, pulsed electric field (PEF) and ultrasound are used as new methods in extraction of Mefarah plant extract with intensity of 3.5 and 7 kV and frequency of 37 and 80 kHz, respectively, during maceration with three solvents: 96% ethanol, 50% ethanol and water. Parameters such as the amount of total phenolic compounds, antioxidant activity and color parameters of the extracts were investigated. The results showed that ultrasound and PEF pretreatments during maceration with 50% ethanol extracted the highest number of phenolic compounds compared to other treatments and the lowest amount was related to aqueous maceration. In this regard, the highest antioxidant power by the DPPH method was found in samples with ultrasound pretreatment and PEF in 50% ethanol, which had a significant difference with the aqueous maceration method. Due to of color parameters, the results indicated that the highest amount of brightness was observed in 50% ethanol samples and the lowest amount of brightness in the ultrasound extract with a frequency of 37 kHz and 96% ethanol. The highest value of a* parameter was observed in the aqueous extraction sample and the lowest a* value was observed in the maceration with 96% ethanol. Also, the highest values of b* parameter were obtained in 96% ethanolic extract and the lowest values of b* corresponding to 50% ethanol maceration extract were obtained. In general, the results showed that ultrasound and PEF were an effective pretreatment in extraction of Mfarah in 50% ethanol extract compared to the soaking method alone.
Haniye Farasat; Reza Farahmandfar; Bahram Shohreh; Ali Motamedzadegan
Abstract
Excessive consumption of processed meat products leads to health problems such as cardiovascular disease, diabetes and various types of cancer. One of the ways to reduce the consumption of meat-based foods is to replace them with vegetable products. The aim of this research was to improve the properties ...
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Excessive consumption of processed meat products leads to health problems such as cardiovascular disease, diabetes and various types of cancer. One of the ways to reduce the consumption of meat-based foods is to replace them with vegetable products. The aim of this research was to improve the properties of vegan sausage by using wheat fiber. For this purpose, vegan sausage containing wheat fiber was prepared and analyzed in terms of its composition and quality characteristics during 45 days. The results showed that the addition of wheat fiber (up to 1.5%) decreased protein and fat content. Addition of wheat fiber at each of the storage days, caused pH, moisture content decreased, and firmness, Warner Bratzler and Kramer strength, flavor, and overall acceptance increased. Increase in the storage time of vegetable sausage in the refrigerator (especially in the last days), the pH, moisture, L* and a* decreased and the total microbial count increased. All vegetable sausage samples were within the standard range in terms of pH, moisture, total microbial count and coliform, and only the samples containing 1% and 1.5% wheat fiber on the 45th day were outside the standard range. The results of this research can be used to improve the commercial production of vegetable sausage.
Elham Varmazyar; Alireza Rahman; Fatemeh Hosseinmardi
Abstract
Meat and meat products are classified as perishable food items characterized by a limited shelf life when stored under refrigeration. Consequently, considerable attention has been focused on extending the shelf life of these products and preserving their quality through the utilization of natural preservatives. ...
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Meat and meat products are classified as perishable food items characterized by a limited shelf life when stored under refrigeration. Consequently, considerable attention has been focused on extending the shelf life of these products and preserving their quality through the utilization of natural preservatives. The objective of this research was to examine the impact of both free and nonencapsulated forms of mango-eggplant peel extracts (M-EPEs) administered at concentrations of 200, 450, and 700 mg/kg as natural preservatives on the physicochemical, oxidative, microbial, and sensory attributes of beef burgers over a 7-day storage period at a controlled temperature of 4°C. The findings indicated that throughout the storage period, there was a significant increase in oxidative indices, specifically peroxide and thiobarbituric acid (TBA) levels, as well as in microbial load, which included counts of aerobic mesophilic bacteria, psychrophilic bacteria, coliforms, molds, and yeasts. Consequently, these changes resulted in an elevation of pH and total volatile basic nitrogen (TVB-N) levels, alongside a reduction in hardness and color indices L*, a*, and b* of the samples (p < 0. 05) M-EPEs demonstrated significant antioxidant and antimicrobial properties in burgers, with these effects being concentration-dependent. Both forms of these extracts effectively diminished the rate of change in the physicochemical properties of the samples throughout the storage period. This was achieved by attenuating the oxidation rate of lipids and mitigating the microbial load present in the burgers. The highest oxidative stability and the lowest microbial load were observed at the maximum concentration of additives, specifically 700 mg/kg. At the conclusion of the storage period, the antioxidant and antimicrobial efficacy of the nonencapsulated extracts was found to be superior to that of their free counterparts. The findings from the sensory evaluation revealed a notable influence of the extracts on preserving the sensory acceptability of the burgers throughout the storage duration. In conclusion, the findings of this research indicate that M-EPEs exhibit significant antioxidant and antimicrobial properties. These natural extracts have the potential to serve as effective preservatives, thereby enhancing the quality and safety of meat burgers while also prolonging their shelf life without compromising sensory attributes. According to the findings, the sample containing nanocapsules of extracts at a concentration of 700 mg/kg emerges as the most effective treatment option.
SAMANEH KAZEMI; Ahmad Shakerardekani; REZA MORAKIAN
Abstract
Sesame paste (Arde) is a rich source of protein, fiber, vitamins and minerals, which is obtained from peeled, roasted and ground sesame seeds and is used in the preparation of sesame cream. In this study, four formulas of sesame cream containing amounts of 0, 5, 10 and 15% of ground pistachio nuts were ...
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Sesame paste (Arde) is a rich source of protein, fiber, vitamins and minerals, which is obtained from peeled, roasted and ground sesame seeds and is used in the preparation of sesame cream. In this study, four formulas of sesame cream containing amounts of 0, 5, 10 and 15% of ground pistachio nuts were prepared and the parameters of acidity, peroxide value, color indicators, oxidative stability and sensory evaluation were investigated at the beginning of the period and after 4 months of storage time. Based on the results, increasing the amount of pistachios in the treatments led to an increase in acidity. Peroxide value in all treatments increased with time, but all of them remained below the permissible limit of Iran's national standard. In the examination of color, significant differences between treatments were observed in color indexes L* and b*, but a* index did not show any significant difference. Due to the passage of time, L* and a* indexes have increased and b* index has decreased. The sensory test showed that the T4 treatment (containing 45% of sesame paste, 15% of pistachio nuts, 30% of sugar, 8.5% of powdered milk, 1.5% of monoglyceride and diglyceride) in the fourth month scored the highest among the treatments. Based on the results, the addition of pistachio nuts to sesame cream did not have a negative effect on acidity and peroxide value and increased the score of sensory properties of the final product. Therefore, pistachio kernels have the potential to be used as a substitute for part of sesame used in sesame cream formula to improve its quality and increase its added value.
Mansooreh Soleimanifard
Abstract
In recent years use of additives particularly hydrocolloids in bakery industries has become prevalent. This research was carried out to evaluate the effects of gel of xanthan on rheological properties of dough of flour of wheat and physicochemical properties (volume, specific volume, hardness, cooking ...
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In recent years use of additives particularly hydrocolloids in bakery industries has become prevalent. This research was carried out to evaluate the effects of gel of xanthan on rheological properties of dough of flour of wheat and physicochemical properties (volume, specific volume, hardness, cooking loss and water activity) and sensory properties of Gholach bread. Hydrocolloid xanthan was added at 0.5%, 1%, 1.5% w/w (flour basis) to wheat flour in form of gel. The rheological measurement of the dough was investigated using farinograph instruments. Results of rheological evaluation of dough showed that addition of gel of xanthan, increased the water absorption capacity, arrival time, dough development time, dough stability, departure time and time to breakdown, while the dough degree of softening after 10 and 20 minutes and mixing tolerance index was decreased in comparison with the control sample. Results of evaluation of water activity showed that addition of gel of xanthan decreased water activity. Results of evaluation properties of technology of bread showed that addition of gel of xanthan in level 1% and 1.5% percent decreased volume and specific volume. Results of evaluation of texture and sensory analysis of bread samples, showed that addition of xanthan in level 0.5 % had the best quality on Gholach bread.
Mahdi Pourrashidi; Alireza Sadeghi; Aman mohammad Ziaiifar; Mohammad Ghorbani; Zohreh Mokhtari
Abstract
Simultaneous application of modern baking methods with fermented substrates is of great importance in controlling bread mouldiness. In the present study, predominant LAB was isolated from rice bran sourdough and after molecular identification, it was used as a starter culture in sourdough bread processing. ...
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Simultaneous application of modern baking methods with fermented substrates is of great importance in controlling bread mouldiness. In the present study, predominant LAB was isolated from rice bran sourdough and after molecular identification, it was used as a starter culture in sourdough bread processing. In the next step, effect of using oven-infrared radiation, oven-supersaturated vapor and oven baking systems was investigated on the inhibition of surface mouldiness in produced breads. Sequencing results of the PCR products led to the identification of Pediococcus acidilactici. The lowest level of surface mouldiness with 27.06% was observed in bread containing controlled fermented rice bran baked in an oven-supersaturated vapor, which was significantly (P≤0.05) lower than the control sample. Wheat breads containing rice bran sourdough in all the three baking processes had less fungal surface expansion and more porosity, compared to the control bread. The highest amount of crumb hardness was belonged to wheat bread containing controlled fermented rice bran and baked with oven-supersaturated vapor, and the lowest hardness was related to the control bread baked with this process. The overall acceptability of the produced breads did not differ much from each other, and there was mainly no significant difference among them. Considering the appropriate techno-functional capabilities of the LAB isolated from fermented rice bran, it can be used as a protective starter culture in the fermentation industry. Using the infrared process in bread baking can be useful due to the relatively high baking speed and low energy consumption, antifungal effect and uniform heating.
Seyed Mahdi Hosseini Bahri; Reza Esmaeilzadeh Kenari; zeynab Raftani Amiri
Abstract
Rice bran is a by-product of the rice milling process and the outer layer of brown rice. In this study, rice bran of Tarom and Khazar cultivars were placed in an extrusion machine at 120 and 140 ° C and 40 bar pressure after 12 hours of grinding process, and then rice bran oil was extracted by using ...
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Rice bran is a by-product of the rice milling process and the outer layer of brown rice. In this study, rice bran of Tarom and Khazar cultivars were placed in an extrusion machine at 120 and 140 ° C and 40 bar pressure after 12 hours of grinding process, and then rice bran oil was extracted by using Hexane solvent. The oil extracted from the bran was refined and the profile of fatty acids, peroxide value, free fatty acid, Iodine value, anisidine value and wax content of oil were measured. Oleic acid (0.55 to 1.40%), linoleic acid (38.92 to 43.67%) and palmitic acid (15.71 to 19.39%) were the three major fatty acids identified in rice bran oil and extrusion treatment decreased the amount of unsaturated fatty acids and increased the amount of saturated fatty acids. also, the free fatty acid of Khazar rice bran oil was higher than Tarom. There was no difference in free fatty acids amount, peroxide value, anisidine value and wax content of the oil between untreated samples and extruded samples in 120 ° but Iodine value decreased after extrusion treatment. The content of non-Saponifiable compounds, γ- oryzanol, red and blue color parameters decreased and yellow color parameter increased. Furthermore, extrusion in 140 ° C increased peroxide value, anisidine value and wax content but decreased iodine value and free fatty acid content of the oil. As the results showed, using extrusion treatment in120 ° C had no unfavorable effects on oil qualitative characteristics so it is suggested for pretreatment of rice bran.
ali ebrahimzadeh; Mostafa Mazaheri Tehrani; Maryam Ghasemi
Abstract
The results showed that the mixture of beeswax and carnauba have a synergistic effect in forming an oily-gel, in terms of physical and chemical properties.The sample of oleogel prepared from the ratio of 4:1 beeswax to carnauba wax was used as the desired oleogel inthe second part to replace cookie shortening.In ...
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The results showed that the mixture of beeswax and carnauba have a synergistic effect in forming an oily-gel, in terms of physical and chemical properties.The sample of oleogel prepared from the ratio of 4:1 beeswax to carnauba wax was used as the desired oleogel inthe second part to replace cookie shortening.In general, this ratio made it possible to reduce the concentration of wax used without affecting the properties of the oleogel; that this led to a decrease in the mouthfeel of waxes; It can also be used up to 50% as an substitution to shortening in the preparation of cookies, which reduces the saturated fatty acid content in the final product.The results showed that the mixture of beeswax and carnauba have a synergistic effect in forming an oily-gel, in terms of physical and chemical properties.The sample of oleogel prepared from the ratio of 4:1 beeswax to carnauba wax was used as the desired oleogel in the second part to replace cookie shortening.In general, this ratio made it possible to reduce the concentration of wax used without affecting the properties of the oleogel; that this led to a decrease in the mouthfeel of waxes; It can also be used up to 50% as an substitution to shortening in the preparation of cookies, which reduces the saturated fatty acid content in the final product.
Alireza Rahman; Mohammad Alaei; Mania Salehifar
Abstract
In this study, amaranth seed flour was used in four levels (2.5, 5, 7.5, and 10%) as a fat substitute in the burger recipe prepared from veal. The characteristics of the produced burgers, such as chemical composition, texture, color, cooking loss and sensory properties were evaluated. The results of ...
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In this study, amaranth seed flour was used in four levels (2.5, 5, 7.5, and 10%) as a fat substitute in the burger recipe prepared from veal. The characteristics of the produced burgers, such as chemical composition, texture, color, cooking loss and sensory properties were evaluated. The results of three replicates were analyzed in a completely randomized factorial design. The results showed that increasing the amaranth seed meal increased the protein, ash, and moisture content of the burger samples and significantly decreased the cooking loss (p <0.05). Texture evaluation of the burgers showed an increase in stiffness, gumminess, and chewiness, a decrease in cohesiveness, and no significant change in elasticity due to the use of amaranth flour in the burger formulation. The sensory evaluation showed that despite the negative effects of amaranth seed flour on all sensory properties of the burgers, the use of a maximum of 5% amaranth seed flour in the burger recipe is acceptable to consumers.
Sanam Safaei Chaeikar; Maryam sadat Motevalli Jalali; Setare Javadein Divshali
Abstract
The use of microwaves for heating in food industry is known as a safe alternative. In this study, microwave energy at different times and powers for fresh green leaf enzyme inactivation in green tea production was used. In the first stage, the blanching times (30, 60, 90 and 120 s) in the highest power ...
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The use of microwaves for heating in food industry is known as a safe alternative. In this study, microwave energy at different times and powers for fresh green leaf enzyme inactivation in green tea production was used. In the first stage, the blanching times (30, 60, 90 and 120 s) in the highest power (900 w) of the microwave were applied on green leaves; and in the second stage different microwave powers (500, 600, 700, 800 and 900 w) in the best time of blanching were used on green leaves. Quality characteristics including total polyphenol, antioxidant activity, chlorophyll and sensory evaluation were determined. The data were analyzed in a completely randomized design with four treatments (in first part) and five treatments (in second part) in three replications. The results showed increasing the blanching time (90 and 120 s), caused increasing in antioxidant activity and improved the sensory properties of green tea. Green tea treated in 90 and 120 s blanching did not show a significant decrease in quality after one year of storage. As the oven power for green leaf blanching increased, the taste, aroma and total sensory scores of green tea clearly increased. The amount of chlorophyll, polyphenols and sensory properties such as taste, aroma and total sensory scores of green tea treated in 500 w power was less than that in other treats. Green leaf blanching in 120 s with a power of at least 700 w showed the best result in terms of quality characteristics of green tea and its storage properties.
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.
Mohammad Vahedi Torshizi; Mahdi Kashaninejad
Abstract
Electrical treatments play an important role in conventional methods of food technology. Ohmic processing is an electrical and thermal method based on the passage of electricity through a product that acts as an electrical resistor. In ohmic heating, the temperature rises without the need for heat transfer ...
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Electrical treatments play an important role in conventional methods of food technology. Ohmic processing is an electrical and thermal method based on the passage of electricity through a product that acts as an electrical resistor. In ohmic heating, the temperature rises without the need for heat transfer from the solid-liquid surface. In this research, an ohmic heating device was constructed, and for the heating process, three input voltage gradients (5, 7.5, and 10 V/cm) and three process temperatures (60, 75, and 90 °C) were selected. During the thermal process, the content of total phenol, total flavonoids, and soluble solids (Brix and PH) was examined. All experiments were performed in three replications using a factorial experiment in a completely randomized design. The results were analyzed using SAS software. According to the obtained results, the voltage and temperature gradients of the process on the total phenol content, the amount of flavonoids, pH, and total soluble solids were significant at the level of 1%. The highest amount of total phenol and flavonoid content was at the voltage gradient of 5 V/cm and process temperature of 60 ° C and the lowest value was at the voltage gradient of 10 V/cm and process temperature of 90 °C. The maximum pH was observed at a voltage gradient of 5 V/cm and a process temperature of 90 ° C and the lowest value was observed at a voltage gradient of 10 V/ cm and a process temperature of 60 °C. The highest output was at a voltage gradient of 10 V/cm and the process temperature was 90 °C; the lowest value was at a voltage gradient of 5 V/cm and the process temperature was 60 °C.
Amir Agheli kohne shahri; Yaghub Pazhang; fatemeh ghamari
Abstract
Thermolysin enzyme is a heat-resistant metalloproteinase enzyme that binds (EC 3.4.24.4) a peptide containing hydrophobic amino acid leucine and phenylalanine. This enzyme`s immobilization is very important. Enzyme immobilization enhances the stability and reuse of the enzyme and improves the properties ...
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Thermolysin enzyme is a heat-resistant metalloproteinase enzyme that binds (EC 3.4.24.4) a peptide containing hydrophobic amino acid leucine and phenylalanine. This enzyme`s immobilization is very important. Enzyme immobilization enhances the stability and reuse of the enzyme and improves the properties of the enzyme and facilitates the enzyme readiness of the product. In order to study the adsorption in the presence of ethanol, different concentrations of ethanol were investigated with enzyme. To investigate the presence of CMC, the enzyme was mixed with different percentages of CMC solution and the casein (substrate) was mixed with different amounts. The effect of CMC and alcohol on the enzymatic solution of CMC was obtained. The effect of CMC and alcohol was investigated. The effect of CMC 2%, 4%, 6%, 8% and 10% with 1% casein on the enzyme was investigated. In this study, it was shown that thermolysin increases activity and stability against temperature rise and then decreases at very high temperatures, and alcohol causes enzyme instability. CMC increases the activity and stability of the thermolysin enzyme, but the presence of CMC can increase the stability and resistance of the thermolysin enzyme to alcohol. CMC has been shown to stabilize thermolysin.
Reza Habibi; Asghar Khosrowshahi asl; Leila Roufegarinejad; Shahin Zomorodi; Narmela Asefi
Abstract
The effects of soy protein isolate (SPI) and oat germ powder (OGP) were investigated on some characteristics of whey-less cheese. In this study, 6 different treatments were prepared in which part of the combination of milk protein concentrate (MPC) and skim milk powder (SMP) were replaced with different ...
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The effects of soy protein isolate (SPI) and oat germ powder (OGP) were investigated on some characteristics of whey-less cheese. In this study, 6 different treatments were prepared in which part of the combination of milk protein concentrate (MPC) and skim milk powder (SMP) were replaced with different ratios of SPI and OGP (0: 0, 6.7: 3.3, 5: 5, 10: 0, 0:10 and 3.3: 6.7%). The results showed that the moisture, protein content and acidity of the samples increased with increasing SPI about 8.8, 25.2 and 6.8% and decreased with increasing OGP about 1.9, 26 and 18.7% respectively. The addition of SPI and OGP, the phenolic compounds increased from 99.3 to 303.99 and 169.65 mg/100g respectively (p<0.05). With increasing SPI and OGP, the L* index decreased and the b* index increased. But the a* index increased with increasing OGP and decreased with increasing SPI (p<0.05). The hardness and gumminess in the control sample was the highest and the samples containing 10% SPI were the lowest. Cohesiveness and springiness of 5% SPI and 5% OGP mixed samples were the highest and samples containing 6.7% SPI and 3.3% OGP were the lowest. The gumminess and chewiness decreased with increasing SPI and increased with increasing OGP (p<0.05). With increasing SPI and OGP, the overall acceptance score of the samples decreased but was not significant (p>0.05). It was concluded that, the mixture of 5% SPI and 5% OGP or 3.3% SPI and 6.7% OGP could be used in production of whey-less cheese.
Alireza Ghodsvali; Jalal Mohamadzadeh
Abstract
Rice (Oryza sativa L.) is the second most important cereal after the wheat crop in the world. Rice grains and their products make up about 40% of the food needed by half of the world population. To replace new and low-risk methods in grain storage while maintaining its quality, in this study, the effects ...
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Rice (Oryza sativa L.) is the second most important cereal after the wheat crop in the world. Rice grains and their products make up about 40% of the food needed by half of the world population. To replace new and low-risk methods in grain storage while maintaining its quality, in this study, the effects of ozone gas concentration and exposure time after a four-months storage period on some characteristics of Fajr Var. rice including cooking time, loss of solids, Water absorption, amylose content, the weight of cooked rice, cooked grain elongation ratio, gelatinization score and volumetric expansion) using a completely randomized design in (4×4) factorial experiments with four levels of ozone concentration (i.e. 0, 25, 50 and 75 ppm) and four levels of exposure time (i.e. 1, 3, 5 and 7 days) with three replications were examined. The results showed that the ozone gas concentration had a significant effect at the (P<0.01) on all cooking characteristics of rice grain except volumetric expansion, cooked grain elongation, cooking time, gelatinization score and amylose content. The maximum weight of rice cooked (13.12 g), water absorption (8.12 g), loss of solids (0.59 g), cooked grain elongation (1.428) with a significant difference (P <0.05) occurred at concentrations of 0, 25, 50 and 75 ppm, respectively. In addition, there was no significant difference (P <0.05) for the cooking time (11.71 min), gelatinization score (2.63) and amylose content (23.24%) with the ozone concentrations (50, 75 and 25 ppm), respectively. The volumetric expansion characteristics (P<0.05), the content of solids and the amount of amylose (P <0.01) were significantly affected by the duration of treatment, so that the maximum volumetric expansion (4.16), weight loss of solids (0.613 g), and the rate of amylose (24.80%) were observed at 1, 3 and 1 day, respectively. Therefore, regarding the interaction between ozone gas concentration and exposure time, it was recommended to the storage of rice grain ozonation with 25 ppm for five days must be used because of having a maximum weight of boiled rice (11.51 gr) and water absorption (10.11 gr) with significant differences (p< 0.01), and no significant effects (p< 0.01) on the other characteristics.
Parvin Sharayei; Elham Azarpazhooh
Abstract
The present study was carried out with the aim of optimizing the use of apple pomace as an agricultural residue and apple juice factories. To achieve this, pomace apple extract was extracted using the subcritical water method (extraction temperature of 137 C, extraction time of 29.91 minutes, and water ...
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The present study was carried out with the aim of optimizing the use of apple pomace as an agricultural residue and apple juice factories. To achieve this, pomace apple extract was extracted using the subcritical water method (extraction temperature of 137 C, extraction time of 29.91 minutes, and water to pomace ratio of 31 ml/g), and the product was coated using different walls (maltodextrin with dextrose equivalents of 7 and 20, and pectin) and the freeze-drying method. The design of the wall composition was done using the software of the response surface and one-way network design with augmented axial points in mixture design(14 mixture walls). Evaluation of the physicochemical properties of microcapsules (moisture content, yield of microencapsulation, total phenolic compounds, strength of the antioxidant component) showed that using a mixture of maltodextrin and pectin walls at the central point of the triangular design (33.33 %) improved physicochemical properties more than the walls alone. Optimizing the concentration of different walls for microporous pomace apple extract using numerical optimization and optimization diagram showed that the optimal wall composition contains 33.41% of maltodextrin wall with dextrose equivalent 7, 35.84% of pectin and 30.75% of the maltodextrin wall with dextrose equivalent 20, dextrose. Also, the effects of free extract (with a concentration of 300 mg/l) and microcapsulated extracts with mixing the optimal walls (with concentrations of 3000 and 4500 mg/l) compared with the addition of synthetic preservative of potassium sorbate (100 mg/l) and the control sample (without any additive substance) on the sensory properties (aroma or taste, smell, and overall acceptance), total phenolic and microbial contamination (the total number of mould and yeast) of oily cakes were evaluated. The results showed that the pomace extract was able to control the growth of mould and yeast by maintaining the sensory and phenolic characteristics in the oily cakes, and the lowest growth of yeast and mould after 9 days of storage in environmental conditions was observed in samples containing 4500 mg/l microcapsulated extract that was approximately equivalent to the effect of the chemical preservative potassium sorbate (100 mg/l).
hannaneh Ghorbani; Mehdi Seyedain-Ardebili; Ghasem Fadavi
Abstract
Potato peel is a by-product of starch production and other potato products. It has notable functional properties and has been considered due to its high absorption properties in the food industry. This study was performed to investigate the effect of potato peel powder on biscuit dough rheology and biscuit ...
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Potato peel is a by-product of starch production and other potato products. It has notable functional properties and has been considered due to its high absorption properties in the food industry. This study was performed to investigate the effect of potato peel powder on biscuit dough rheology and biscuit properties. The flour was substituted by potato peel powder at the levels of 0, 5, 10 and 15 percent (samples P1 to p4) and the effects were investigated. The results showed that by increasing the amount of potato peel powder, the amount of protein, color indices (L* and b*) and the cohesion of the samples decreased significantly and the amount of fiber, a* index and hardness of biscuit samples increased (p≤ 0.05). No significant differences were observed among moisture, fat and adhesion of samples (p≤ 0.05). The results of sensory analysis also showed that the highest score of taste and smell belonged to samples P1 (no potato peel fiber) and P2 (containing 5 percent potato peel fiber). Also, the highest score of color, texture and overall acceptance belonged to the P1 and P2 samples (p≤0.05) and potato skin fiber caused a significant decrease in color and texture scores of other samples. P2 treatment (containing 5 percent potato skin fiber) was introduced as the best treatment. In general, it can be stated that the addition of potato peel powder, up to 5 percent does not create undesirable changes in the sensory properties of the biscuit and can be applied to fortify the product with fiber.
Maral Esmaeilzadeh; Fariba Naghipour; Alireza Faraji
Abstract
Today, due to the high consumption of snacks, improving the nutritional properties and improving the quality of these products is very important. On the other hand, the production of these snacks should be considered for patients with gluten intolerance. So, the aim of this study was to investigate rice ...
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Today, due to the high consumption of snacks, improving the nutritional properties and improving the quality of these products is very important. On the other hand, the production of these snacks should be considered for patients with gluten intolerance. So, the aim of this study was to investigate rice flour replacement by germinated and non-germinated soybean and millet flour in level of 20% in gluten free doughnut formulation and evaluation physicochemical, textural, visual, sensory properties and shelf life in a completely randomized design with factorial arrangement (P≥0.05). Based on the results, replacing rice flour by germinated and non-germinated soybean and millet in gluten-free doughnut formulation increased the amount of moisture, protein, and fat in the final product, which the effect of soy flour was higher than millet flour. The findings of this study showed that by replacing rice flour by germinated and non-germinated soybean and millet, the special volume and porosity of the product increases, which affects the germinated soy flour more than other additives. The results also showed that the germinated millet flour sample had the lowest firmness in 2 h, 4 and 7 days after production. On the other hand, the results showed the amount of crust L* value decreased and a* value increased. The results also showed by adding germinated and non-germinated soybean and millet, the amount of total phenolic compounds and antioxidant activity of final products were increased, and the effect of germinated millet flour more than other additives. Finally, the sample containing 20% rice flour and 80% germinated millet flour which had desirable quantitative, qualitative, shelf life and sensory properties, was introduced as the best sample.
Elnaz Milani; Fakhri shahidi; Elham Ansarifar; mihammad khalilian; faride salehipour
Abstract
Consuming ready-to-eat breakfast cereals has become very popular. Considering that children and teenagers are their main consumers, it is necessary to improve their nutritional value. In the food industry, during food production, preparation and consumption, especially in the process of fruits and vegetables, ...
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Consuming ready-to-eat breakfast cereals has become very popular. Considering that children and teenagers are their main consumers, it is necessary to improve their nutritional value. In the food industry, during food production, preparation and consumption, especially in the process of fruits and vegetables, a large scale of byproduct is obtained, which contains a large amount of protein, essential fatty acids, dietary fibers and minerals that are beneficial for health. In this research, a central composite design was used to investigate the effect of formulation variables including cantaloupe seed flour (20-10%), moisture content (20-12%) and screw speed (120-180 rpm) on the responses of expansion ratio, bulk density, hardness. Texture, water absorption index, water solubility index, color, porosity and sensory acceptance were used. The results showed that increasing the level of cantaloupe flour in the corn grits-wheat flour mixture increases the bulk density, hardness and redness index of the product and decreases the expansion ratio, porosity, and water absorption index in the product. The optimal conditions of the extrusion process were determined at 10% cantaloupe seeds, 19.68% feed moisture and screw speed 180 rpm.
Abstract
The aim of this study was to investigate the effects of ultrasonic waves, reducing the temperature and lowering the time in the refining of canola oil, compared to the conventional method. In this study, an ultrasonic bath was used for degumming, neutralizing and oil bleaching. The temperature of 45 ...
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The aim of this study was to investigate the effects of ultrasonic waves, reducing the temperature and lowering the time in the refining of canola oil, compared to the conventional method. In this study, an ultrasonic bath was used for degumming, neutralizing and oil bleaching. The temperature of 45 and 65 °C and time of 30 and 60 min for degumming, the temperature of 40 and 55 °C and time of 20 and 30 min for neutralization of degumming oil, the temperature of 45 and 60 °C and time of 20 and 30 min for bleaching of neutralized oil were used. At all stages, an ultrasonic bath with 100 Watts power and a frequency of 20 kHz was used. The acid index, peroxide value, and fatty acid composition of oils were determined. The acid index did not change significantly (p > 0.05) in the degumming process, but the peroxide value was increased (p < 0.05). In the process of neutralizing with ultrasound, the free fatty acid content was significantly reduced (p < 0.05), but the peroxide index was increased (p < 0.05). In the bleaching process by ultrasound, the free fatty acids and peroxide levels did not increase significantly in this treatment. The combination of fatty acids did not change with the ultrasonic waves after three refining processes. Ultrasonic waves can be used as a safe method in the process of oil refining and do not affect the composition of oil fatty acids.
Maryam Kohzadiyan; Vajiheh Fadaei-Noghani
Abstract
Prosopis farcta is a kind of subaltern silk flowers that due to its healthful effects and its use in the prevention of chronic diseases, this plant can be used as a natural and safe food additive. Main component and major constituent of this plant root is luteolin which is a flavonoid. The objective ...
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Prosopis farcta is a kind of subaltern silk flowers that due to its healthful effects and its use in the prevention of chronic diseases, this plant can be used as a natural and safe food additive. Main component and major constituent of this plant root is luteolin which is a flavonoid. The objective of this research was to determine the antioxidant and quality characteristics of set-yogurt samples containing aquatic extract of prosopis farcta root (T1: 0.01, T2: 0.03 and T3: 0.05%v/v) and luteolin (T4: 0.005 and T5: 0.01%v/v) stored at 4°С for 15 days. After storage, the starter bacteria count in yogur samples containing aquatic extract of prosopis farcta root was more than that in yogur samples containing luteolin and control (p< 0.01). DPPH radical scavenging activity increased upon increasing the content of the aquatic extract of prosopis farcta root and lutelin. In sensory evaluations, T1 gave the highest overall acceptability score (after control) among the experimental groups. The results of this study thereby demonstrate that aquatic extract of prosopis farcta root can be used to improve the antioxidant capacity of set-yogurt.
Abstract
In this article, the influence of temperature and roasting time on the oxidation and Color of pistachio oil was investigated. Roasting is one of the most important steps in pistachio processing, so optimization and modification of this process and also improvement of product quality are of high priority. ...
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In this article, the influence of temperature and roasting time on the oxidation and Color of pistachio oil was investigated. Roasting is one of the most important steps in pistachio processing, so optimization and modification of this process and also improvement of product quality are of high priority. In this study the process of pistachio roasting by hot air was investigated. The effects of different temperatures (120, 140, and 160°C) and times (20, 30, and 50 minutes) on the color and oxidation variation of roasted pistachio were evaluated. Qualitative tests relating to changes of color indexes include measurement of L, a, b, the general changes in color, the angle of the hue, the browning index and the peroxide index. The outcome of analysis of variance (ANOVA) showed that for all responses, there was a significant statistical difference between experiments. With increasing temperature and roasting time, all color indices changed; significant changes in the color of the final product is not desirable from the consumer's point of view. As temperature increased, the process of changing the color, including browning, became faster which indicated browning during roasting. Increasing time and temperature also increased the pistachio peroxide index which indicated fat oxidation in higher temperatures.
Abstract
Obesity, diabetes, and cardiovascular disease are the most common diseases in industrial societies, and for this reason, the design and production of low-calorie, reduced or sugar-free foods has been highly regarded as a strategy. Masghati is a traditional Iranian confection with about 25% sugar content ...
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Obesity, diabetes, and cardiovascular disease are the most common diseases in industrial societies, and for this reason, the design and production of low-calorie, reduced or sugar-free foods has been highly regarded as a strategy. Masghati is a traditional Iranian confection with about 25% sugar content and therefore reduction of sugar causes some challenges in the texture and sensory properties of product. In this study, the sugar content of Masghati was replaced using different percentage of isomalt, stevioside and sucralose. Physico-chemical properties (pH, acidity, ash, moisture content, brix and total sugar), texture and sensory evaluation (taste, odor, color, texture, sweetness, overall acceptance) of different treatments were tested immediately after production and during storage time. The results showed no significant difference in pH, acidity and ash content of different treatments (p≤0.05). The addition of isomalt more than 50% w/w reduced the moisture content of the product while the firmness and brix increased the moisture content of the product. Addition of different amounts of stevioside and sucralose did not affect the overall acceptability of the evaluators but adding high amounts of isomalt reduced the overall acceptability and score. The use of sugar substitutes reduced the total sugar content in the Masghati and the lowest total sugar content (11.98%) was measured in the sample containing 50% (w/w) isomalt + 50% (by sweetness) stevioside + 25%(by sweetness) sucrose. In general, the results of this study showed that the combination of isomalt and stevioside is a good alternative to sugar in the production of dietary Masghati with reduced sugar.
Abstract
Steaming is a shortened method of processing that is applied to improve the quality of rice. A two factorial experiment in completely randomized design (CRD) was used to investigate the effects of steaming on bending strength, head rice percentage and color of Gohar rice variety. In this study, two selected ...
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Steaming is a shortened method of processing that is applied to improve the quality of rice. A two factorial experiment in completely randomized design (CRD) was used to investigate the effects of steaming on bending strength, head rice percentage and color of Gohar rice variety. In this study, two selected factors were as follows: initial moisture content (IMC) at 3 levels (14, 17, 20 percent, wet basis) and steaming duration at 5 levels: without steaming (control) and steaming in atmospheric pressure with duration of 5, 10, 20 and 30 min. The results showed that with increasing the steaming duration from 5 to 30 min, bending strength increased from 24.3 Mpa to 31.4 Mpa for paddy with IMC of 17% and from 24.8 to 32.2 Mpa for paddy with IMC of 20%. In both IMC (17 and 20 %), steaming for 30 min led to increase head rice, 47.53% and 49.09 % respectively, compared to control. Rice whiteness decreased and rice yellow index (b) increased. Regarding color changes and for Gohar, the high yield rice variety, steaming for 10 min can be proposed for paddy with IMC of 20±1% and 20 min for paddy with IMC of 17±1%.
Abstract
This study aimed at investigating the effects of drying temperature, heat treatment and gum concentration on emulsifying properties of Farsi gum, extracted from Amygdalus scoparia Spach. For this purpose, solutions of 3, 3.5, 4 and 5% concentration of Farsi gum were prepared. These solutions were heat ...
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This study aimed at investigating the effects of drying temperature, heat treatment and gum concentration on emulsifying properties of Farsi gum, extracted from Amygdalus scoparia Spach. For this purpose, solutions of 3, 3.5, 4 and 5% concentration of Farsi gum were prepared. These solutions were heat treated at 65, 75 and 85 °C for 1 minute. Then, they were dried by spray dryer at 120,150, 165 and 180 °C. The 20% sunflower oil emulsions were prepared at 0.5, 1, 1.5, 2 and 3% concentration of Farsi gum. The results showed that a decrease in drying temperature made improvement in the emulsion ability and emulsion stability of Farsi gum; but heat treatment and gum concentration had no significant effect (p < 0.05) on the emulsifying properties of Farsi gum. Emulsions contained 1% Farsi gum were stabled after a week and creaming was not observed, also after a month, emulsion contained 2% Farsi gum was stabled. By increasing the drying temperature, creaming index decreased but gum concentration and heat treatment had no significant effect (p < 0.05) on creaming index. The average size of droplets of emulsion decreased with increasing concentrations of Farsi gum from 0.5% to 1.5%-2% but with increasing concentrations of Farsi gum to 3%, the average size of droplets of emulsion increased. Among the factors involved, only drying temperature had significant effect (p < 0.05) on size of droplets of the emulsions. Consequently, the average size of droplets increased with increasing drying temperature.
