Research Paper
Omid Ahmadi
Abstract
Reducing salt from whey is very important because it improves the quality and final taste of dairy products while also helping to maintain the health of consumers. Reducing the salt can enhance the reusability of whey and minimize environmental pollution. In the current research, cationic resins were ...
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Reducing salt from whey is very important because it improves the quality and final taste of dairy products while also helping to maintain the health of consumers. Reducing the salt can enhance the reusability of whey and minimize environmental pollution. In the current research, cationic resins were used to decrease the salt concentration in whey. An amount of 50 mL of whey was treated with 50 g of resin according to the experimental design using the response surface methodology, within a heating temperature range of 40 to 60 °C over various process times. The desalination process was conducted for 6 to 24 hours. After optimization, the results indicated that a temperature of 51 °C and duration of 17 hours were the most suitable conditions for whey desalination, with the highest percentage of salt removal achieved at 42%. The results of UV-Vis analysis showed a decrease in color and turbidity of 30% and 26%, respectively. Additionally, DLS measurements for average particle size yielded values of 1700 nm and 1200 nm before and after desalination. The dispersion indices were 0.946 and 0.624, respectively, and no significant difference in zeta potential was observed.
Research Paper
farnaz dastmalchi; maryam mohammady; Mahsa Bakhtiary fard
Abstract
Considering the importance of protein, crude fiber and beta-glucan, as the most important soluble fiber in the diet, this research aims to investigate the relationship and determine the effect of cultivar and germination time on the amount of protein, beta-glucan and crude fiber in 6 varieties of barley ...
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Considering the importance of protein, crude fiber and beta-glucan, as the most important soluble fiber in the diet, this research aims to investigate the relationship and determine the effect of cultivar and germination time on the amount of protein, beta-glucan and crude fiber in 6 varieties of barley and barley malt obtained. To determine the effect of germination time on the desired characteristics, sampling was done on the third day (pre-malt) and sixth day (malt) after barley soaking, and the samples were tested and analyzed for moisture content, protein, crude fiber and beta-glucan. The results of statistical analysis showed that there was a significant difference between the two factors of protein amount in barley cultivars and different times of germination and their interaction at the level of 5%. There was a significant difference between crude fiber content of barley cultivars at the level of 5%. The amount of crude fiber at different times of germination did not differ significantly, but there was a significant difference between the amount of beta-glucan at different times of germination and cultivars at the level of 1%. The results of this research showed that barley malt had more beta-glucan than pre-malt and barley grain, in addition barley malt had a significant difference with other germination times. Malt produced from cultivar of Sahra, had the highest amount of beta-glucan. A positive and significant correlation (r=0.494) between beta-glucan and protein was observed, meaning that with the increase of protein, beta-glucan also increased.
Research Paper
Farzad Yazdi
Abstract
Nowadays, with the increasing awareness of consumers regarding healthy nutrition, the use of functional ingredients in baked products has gained attention with the aim of improving nutritional value and promoting health. Quinoa flour, as a nutritious substitute for wheat flour, and synbiotic compounds, ...
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Nowadays, with the increasing awareness of consumers regarding healthy nutrition, the use of functional ingredients in baked products has gained attention with the aim of improving nutritional value and promoting health. Quinoa flour, as a nutritious substitute for wheat flour, and synbiotic compounds, as enhancers of gut function, can play an effective role in the development of healthy baked goods. In this study, synbiotic cake based on quinoa flour was produced with different levels of mango fiber (0.5%, 1%, 1.5%, and 2%) and Bacillus coagulans bacteria at a concentration of 10⁸ CFU/ml. The samples were evaluated for moisture, ash, protein, fat, fiber, colorimetry, and probiotic bacterial viability after 48 hours of storage at 37°C and compared to the control sample (cake made with wheat flour + 2% mango fiber and the same bacterial concentration). Statistical analysis of the data was performed using Duncan's test in a completely randomized design including four treatments and one control in three replications. Sensory evaluation was conducted using a 10-point hedonic test focusing on aroma, crust color, taste, and overall acceptability. The results showed that replacing wheat flour with quinoa flour, at the same levels of mango fiber and probiotic bacteria, led to a significant increase (p<0.05) in protein, fat, ash, fiber, probiotic viability, and a* color index, and a significant decrease (p<0.05) in moisture and L* and b* color indices. The A2B4 treatment (synbiotic cake made with quinoa flour and 2% mango fiber) was identified as the superior treatment in terms of physicochemical composition and probiotic viability. Additionally, based on sensory evaluation results, the control treatment (A1B4) received the highest sensory acceptance score, followed by treatment A2B4.
Research Paper
ali ebrahimzadeh; maryam Ghasemi; Mostafa Mazaheri Tehrani; Mohammad Hossein Haddad khodaparast
Abstract
Solid fats play a crucial role in determining the quality and sensory attributes of food products. However, their use has raised health concerns due to their high content of saturated and trans fatty acids. Consequently, food manufacturers are seeking strategies to reduce fat content without compromising ...
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Solid fats play a crucial role in determining the quality and sensory attributes of food products. However, their use has raised health concerns due to their high content of saturated and trans fatty acids. Consequently, food manufacturers are seeking strategies to reduce fat content without compromising the final product quality. In this study, bigels composed of guar and xanthan gum-based hydrogels and soybean oil oleogels containing mono- and diglycerides were incorporated into processed pizza cheese formulations as cream substitutes at levels of 0%, 25%, 50%, 75%, and 100%. The physicochemical and functional properties of the cheese samples—including hardness, adhesiveness, rheological behavior, meltability, and stretchability—were evaluated. Results showed that increasing the level of bigel substitution led to a reduction in protein content, which in turn decreased hardness, elastic (G′) and viscous (G″) moduli, and increased adhesiveness compared to the control. The incorporation of bigel significantly improved the stretchability of the cheese samples. The 75% bigel-substituted sample demonstrated comparable hardness to the control, along with superior stretchability and lower oil release. Overall, the findings suggest that up to 75% of cream can be successfully replaced with bigels in processed pizza cheese formulations without negatively affecting key quality attributes.
Research Paper
Fariba Ghorbani Serayedashti; Abbas Abedfar; Alireza Mehregan Nikoo
Abstract
Sourdough, as a healthy additive along with beneficial microorganisms such as lactic acid bacteria (LAB) and yeasts, can improve the quality, sensory properties, and nutritional value of bread during its storage. In this study, the second type of rice bran sourdough (RBS) bread was prepared with the ...
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Sourdough, as a healthy additive along with beneficial microorganisms such as lactic acid bacteria (LAB) and yeasts, can improve the quality, sensory properties, and nutritional value of bread during its storage. In this study, the second type of rice bran sourdough (RBS) bread was prepared with the optimal condition (18.61% RBS content, 23 hours of fermentation and 2.1% substrate concentration) and fermented with Pediococcus stilesii. The quality characteristics and phytic acid content of sourdough bread and non-sourdough bread were investigated and compared during storage (days 1, 3, and 5). The desired quality characteristics included texture, specific volume, porosity, crust color properties, and overall acceptability. Since sourdough breads have less phytic acid than non-sourdough breads due to the presence of LAB and the activation of the phytase enzyme, this feature was also investigated in this study. As expected, the phytic acid content in the RBS bread was lower. The results showed that the RBS bread had better textural, appearance, and sensory characteristics during storage compared to the sourdough-free bread. Due to the acidic environment, lower pH, and the presence of beneficial LAB along with the metabolites produced by them, these breads had greater nutritional benefits and overall acceptance than the sourdough-free counterparts.
Research Paper
Ahmad Mostaan; Sina Latifaltojar; Mozhgan Moghadam; Sara Ahmadizadeh
Abstract
Due to the significant share of depitted dates in the trade of Samran cultivar, this study aimed to find the optimal preparation conditions for Saomrun fruits for depitting using a needle-cup depitting machine. A full factorial experiment was conducted with four controllable factors of fruit diameter, ...
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Due to the significant share of depitted dates in the trade of Samran cultivar, this study aimed to find the optimal preparation conditions for Saomrun fruits for depitting using a needle-cup depitting machine. A full factorial experiment was conducted with four controllable factors of fruit diameter, moisture content, surface treatment, and fruit orientation in a completely randomized design with four replications. The results showed that with proper preparation of date fruits, it was possible to improve all three depitting indices of depitting efficiency, fruit flesh loss, and fruit length change. By controlling the fruit moisture content within the standard value of 18%, proper depitting efficiency alongside minimum fruit flesh loss and length change can be achieved. The mean flesh loss and length change at this moisture level were approximately 5% and 7%, respectively. From the standpoint of reducing fruit stickiness, although rice flour surface treatment showed a relative advantage, the use of vegetable oil is also recommended due to its ease of use and positive effect on fruit appearance. In all tested conditions, inverting the fruit led to better depitting outcomes for Saomrun dates. In overall, controlling the fruit moisture content at 18%, treating the fruits with either rice flour or vegetable oil, and inverting the fruits in the depitting cups can achieve a minimum depitting efficiency of 97.5% for fruit diameters of 16-22 mm, in line with national standards. Given the decline in key indices for larger diameters, further research is recommended to propose suitable solutions or modify the machine design to achieve acceptable values for these parameters.
