Pub Date : 2023-03-01DOI: 10.21608/ftrj.2023.288515
Walid Abd El-Baset, Rania I.M. Almoselhy
Functional biscuits are considered energetic dietary supplements for children suffering from malnutrition and micronutrient deficiency. Biscuits stuffed with date paste and fortified with minerals and vitamins have a considerable fat content where lipid oxidation processes may occur with improper packing which affects the quality and safety of biscuits leading to their contamination with pathogenic microorganisms and toxic chemicals. Therefore, the current study aimed to investigate the oxidative stability of fats in date biscuits and their shelf life under different types of packing materials ranging from sealed translucent polypropylene (PP), and sealed metalized polypropylene (MPP), compared with the control unsealed translucent polyethylene (PE) bags. Physicochemical, microbiological, storage and sensory evaluations for biscuits samples under the different packing materials along with the chemical migration test for the packing materials were carried out. Results showed significant differences (P < 0.05) among samples with increasing acidity, peroxide value, diene, and triene, whereas, the iodine value and oxidative stability decreased with storage periods. Fatty acid composition showed slight changes with a decrease in unsaturated fatty acids ( Σ USFA) due to the lipid oxidation processes with the emergence of trans - fatty acids after 90 days of storage with the emergence of microbiological activity expressed in a considerable increase in the aerobic plate count (APC) and total combined yeasts and molds count (TYMC) in the control sample (PE) compared with PP and MPP with the superiority of MPP as the best packing material for maintaining the best quality and safety of biscuits with lowest lipid oxidation and highest shelf life.
{"title":"Effect of Some Packing Materials on Oxidative Stability of Fats in Date Biscuits","authors":"Walid Abd El-Baset, Rania I.M. Almoselhy","doi":"10.21608/ftrj.2023.288515","DOIUrl":"https://doi.org/10.21608/ftrj.2023.288515","url":null,"abstract":"Functional biscuits are considered energetic dietary supplements for children suffering from malnutrition and micronutrient deficiency. Biscuits stuffed with date paste and fortified with minerals and vitamins have a considerable fat content where lipid oxidation processes may occur with improper packing which affects the quality and safety of biscuits leading to their contamination with pathogenic microorganisms and toxic chemicals. Therefore, the current study aimed to investigate the oxidative stability of fats in date biscuits and their shelf life under different types of packing materials ranging from sealed translucent polypropylene (PP), and sealed metalized polypropylene (MPP), compared with the control unsealed translucent polyethylene (PE) bags. Physicochemical, microbiological, storage and sensory evaluations for biscuits samples under the different packing materials along with the chemical migration test for the packing materials were carried out. Results showed significant differences (P < 0.05) among samples with increasing acidity, peroxide value, diene, and triene, whereas, the iodine value and oxidative stability decreased with storage periods. Fatty acid composition showed slight changes with a decrease in unsaturated fatty acids ( Σ USFA) due to the lipid oxidation processes with the emergence of trans - fatty acids after 90 days of storage with the emergence of microbiological activity expressed in a considerable increase in the aerobic plate count (APC) and total combined yeasts and molds count (TYMC) in the control sample (PE) compared with PP and MPP with the superiority of MPP as the best packing material for maintaining the best quality and safety of biscuits with lowest lipid oxidation and highest shelf life.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"61 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72585955","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-01DOI: 10.21608/ftrj.2023.288514
G. El-Hadidy, Safaa Braghout, M. Abou Raya
{"title":"Impact of Addition of Tiger nut Tubers Flour on Chemical, Sensory and Nutritional Characteristics of Pan Bread","authors":"G. El-Hadidy, Safaa Braghout, M. Abou Raya","doi":"10.21608/ftrj.2023.288514","DOIUrl":"https://doi.org/10.21608/ftrj.2023.288514","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90846963","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-01DOI: 10.21608/ftrj.2023.290489
Hoda Hafez, Saad Mahgoub
{"title":"Utilization of Carob Bean Pulp and Seeds in Preparing Functional CupCake and Tortilla Bread","authors":"Hoda Hafez, Saad Mahgoub","doi":"10.21608/ftrj.2023.290489","DOIUrl":"https://doi.org/10.21608/ftrj.2023.290489","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135239325","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-01DOI: 10.21608/ftrj.2023.288511
Hoda H. A. Hafez, S. Mahgoub
{"title":"Utilization of Carob Bean Pulp and Seeds in Preparing Functional CupCake and Tortilla Bread","authors":"Hoda H. A. Hafez, S. Mahgoub","doi":"10.21608/ftrj.2023.288511","DOIUrl":"https://doi.org/10.21608/ftrj.2023.288511","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85422670","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-01DOI: 10.21608/ftrj.2023.291271
Shereen L. Nassef, Mostafa Asael, Nadia Abdelmotaleb
{"title":"Production of Novel healthy Barely Flakes by using Naked Barley, Naked Oats and Unused Baladi bread (Sahla)","authors":"Shereen L. Nassef, Mostafa Asael, Nadia Abdelmotaleb","doi":"10.21608/ftrj.2023.291271","DOIUrl":"https://doi.org/10.21608/ftrj.2023.291271","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"74 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86331785","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-01DOI: 10.21608/ftrj.2023.289773
Nora Zidan, Fatma Baraakat, M. Sorour, Shakinaz Taha
{"title":"Production of Biodegradable Plastic from Biomass","authors":"Nora Zidan, Fatma Baraakat, M. Sorour, Shakinaz Taha","doi":"10.21608/ftrj.2023.289773","DOIUrl":"https://doi.org/10.21608/ftrj.2023.289773","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"48 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89784422","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-01DOI: 10.21608/ftrj.2023.289922
M. Helmy, E. Abdou, Entsar Mohamed
{"title":"Effect of Some Operating Parameters on Quality of Corn Flakes Supported by Some Additives","authors":"M. Helmy, E. Abdou, Entsar Mohamed","doi":"10.21608/ftrj.2023.289922","DOIUrl":"https://doi.org/10.21608/ftrj.2023.289922","url":null,"abstract":"","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"99 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74954191","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/151-157
R. Maurya, Devendra Kumar, Devendra Singh, V. Verma
Experiments were conducted to evaluate quality attributes of biscuits using wheat, sorghum and groundnut blend flour. Study was also conducted to see the effect of blend flours treatments on textural characteristic and sensory evaluation. Flours blend were prepared with various combination of wheat, sorghum and groundnut as W80: S15: G05 (T1), W70: S20: G10 (T2) and W60: S25: G15 (T3). Textural characteristics viz., fracturability, hardness, cohesiveness, adhesiveness through texture analyzer. The sensory characteristics viz., colour, odor, flavour, taste, texture and overall acceptability were evaluated for fresh, 30, 60 and 90 days of storage period. The maximum hardness was found in sample prepared for treatment T2 (2752.70 g), whereas higher cohesiveness value was obtained in sample of treatment T1 (1.67). The adhesiveness and springiness were obtained maximum in sample of treatment T3 (8.47 g.s) and treatment T2 (2.09 mm), respectively. The gumminess and chewiness value were found highest in sample of treatment T2 (4349.26 g) and treatment T2 (9056.48 g.mm), respectively. Sensory characteristics as colour, odor, flavour, taste and overall acceptability were scored highest rating in T2 treatment as compared to T1 and T3 treatments. Sensory score was decreased with increase of storage period in all treatments. Fresh biscuit samples prepared with wheat 70% + sorghum 20% + groundnut 10% rated highest score (7.8) than other treatments. The treatment (T2) gave better product in view of colour, odor, flavour, taste and overall acceptability as well as textural quality attributes.
{"title":"Studies on textural and sensory quality attributes of biscuits using wheat, sorghum and groundnut blend flour","authors":"R. Maurya, Devendra Kumar, Devendra Singh, V. Verma","doi":"10.15740/has/fsrj/11.2/151-157","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/151-157","url":null,"abstract":"Experiments were conducted to evaluate quality attributes of biscuits using wheat, sorghum and groundnut blend flour. Study was also conducted to see the effect of blend flours treatments on textural characteristic and sensory evaluation. Flours blend were prepared with various combination of wheat, sorghum and groundnut as W80: S15: G05 (T1), W70: S20: G10 (T2) and W60: S25: G15 (T3). Textural characteristics viz., fracturability, hardness, cohesiveness, adhesiveness through texture analyzer. The sensory characteristics viz., colour, odor, flavour, taste, texture and overall acceptability were evaluated for fresh, 30, 60 and 90 days of storage period. The maximum hardness was found in sample prepared for treatment T2 (2752.70 g), whereas higher cohesiveness value was obtained in sample of treatment T1 (1.67). The adhesiveness and springiness were obtained maximum in sample of treatment T3 (8.47 g.s) and treatment T2 (2.09 mm), respectively. The gumminess and chewiness value were found highest in sample of treatment T2 (4349.26 g) and treatment T2 (9056.48 g.mm), respectively. Sensory characteristics as colour, odor, flavour, taste and overall acceptability were scored highest rating in T2 treatment as compared to T1 and T3 treatments. Sensory score was decreased with increase of storage period in all treatments. Fresh biscuit samples prepared with wheat 70% + sorghum 20% + groundnut 10% rated highest score (7.8) than other treatments. The treatment (T2) gave better product in view of colour, odor, flavour, taste and overall acceptability as well as textural quality attributes.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86432741","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/115-119
Ankur M. Arya, B. Singh, Samsher, S. Chandra, Neelesh Chauhan, Vaishali, Sweta Singh
In the current experiments functional properties of jackfruit seed flour stored in HDPE and Aluminium foil pouches was evaluated during storage of 0 to 90 days. From the experiment it was concluded that the water absorption capacity decreases from 2.02 + 0.042 to 1.22 + 0.046 ml/g and from 2.02 + 0.042 to 1.28+ 0.046 ml/g for jackfruit seed flour in HDPE and Aluminium foil pouches, respectively. The oil absorption capacity increases as 2.10 + 0.045 to 2.40 + 0.047 ml/g and 2.10 + 0.045 to 2.85 + 0.047 ml/g jackfruit seed flour in HDPE and Aluminium foil pouches, respectively. The flour dispersibility decreases from 32.67 + 0.092 to 27.25 + 0.921% and from 32.67 + 0.092 to 28.82 + 0.468% for jackfruit seed flour in HDPE and Aluminium foil pouches, respectively. The foaming capacity decreases from 7.10 + 0.202 to 6.42 + 0.122 g/ml and from 7.10 + 0.202 to 6.56 + 0.071 g/ml for jackfruit seed flour in HDPE and Aluminium foil pouches, respectively.
{"title":"Functional properties of jackfruit seed flour","authors":"Ankur M. Arya, B. Singh, Samsher, S. Chandra, Neelesh Chauhan, Vaishali, Sweta Singh","doi":"10.15740/has/fsrj/11.2/115-119","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/115-119","url":null,"abstract":"In the current experiments functional properties of jackfruit seed flour stored in HDPE and Aluminium foil pouches was evaluated during storage of 0 to 90 days. From the experiment it was concluded that the water absorption capacity decreases from 2.02 + 0.042 to 1.22 + 0.046 ml/g and from 2.02 + 0.042 to 1.28+ 0.046 ml/g for jackfruit seed flour in HDPE and Aluminium foil pouches, respectively. The oil absorption capacity increases as 2.10 + 0.045 to 2.40 + 0.047 ml/g and 2.10 + 0.045 to 2.85 + 0.047 ml/g jackfruit seed flour in HDPE and Aluminium foil pouches, respectively. The flour dispersibility decreases from 32.67 + 0.092 to 27.25 + 0.921% and from 32.67 + 0.092 to 28.82 + 0.468% for jackfruit seed flour in HDPE and Aluminium foil pouches, respectively. The foaming capacity decreases from 7.10 + 0.202 to 6.42 + 0.122 g/ml and from 7.10 + 0.202 to 6.56 + 0.071 g/ml for jackfruit seed flour in HDPE and Aluminium foil pouches, respectively.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88597744","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-10-15DOI: 10.15740/has/fsrj/11.2/213-216
Prachi Avinash
Food plays one of the most important roles in maintaining good health and managing diseases. Plant food constitutes a significant part of our diet providing various important nutrients required by body for adequate growth and development. The philosophy about therapeutic benefits of food, it being health promoting beyond its nutritional value has gained acceptance. It is a common practice to envisage that a person can eat whatever he/she feels like and as long as no direct bad after-effects are felt, the matter deserves no attention. But in reality, this is only a wrong notion and it beckons the beginning of a disease or disorder. Regularity, punctuality, thorough chewing, feeling of hunger and avoiding hurry, worry, tension and emotion while taking meal are very essential to derive maximum benefits and best utilization of nutrients from the food intake.With the many different types of diets and lifestyles based on both ideologies and allergies, a lot of nutritional choices are available to the consumers now-a-days. A naturopathic diet can be beneficial in preventing illness, improving metabolism and overall health. It works on principle of foods intheir natural state, i.e. foods free from artificial ingredients, chemical preservatives and additives. In modern times, because of advancement in technology, familial advices, natural/ synthetic products on sale, media spins, muddled messages, etc. the people are bound to get complicated and confusing cognizance regarding how to maintain health through diet and nutrition. It undeniably becomes perplexing when we have to decide what we should actually consume and what should we avoid. Thus, it was felt necessary to compile the knowledge of naturopathy and dietetics overlap through this paper, so as to provide an insight of naturopathic dietetics.
{"title":"Food for therapy: Naturopathic dietetics approach !","authors":"Prachi Avinash","doi":"10.15740/has/fsrj/11.2/213-216","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/213-216","url":null,"abstract":"Food plays one of the most important roles in maintaining good health and managing diseases. Plant food constitutes a significant part of our diet providing various important nutrients required by body for adequate growth and development. The philosophy about therapeutic benefits of food, it being health promoting beyond its nutritional value has gained acceptance. It is a common practice to envisage that a person can eat whatever he/she feels like and as long as no direct bad after-effects are felt, the matter deserves no attention. But in reality, this is only a wrong notion and it beckons the beginning of a disease or disorder. Regularity, punctuality, thorough chewing, feeling of hunger and avoiding hurry, worry, tension and emotion while taking meal are very essential to derive maximum benefits and best utilization of nutrients from the food intake.With the many different types of diets and lifestyles based on both ideologies and allergies, a lot of nutritional choices are available to the consumers now-a-days. A naturopathic diet can be beneficial in preventing illness, improving metabolism and overall health. It works on principle of foods intheir natural state, i.e. foods free from artificial ingredients, chemical preservatives and additives. In modern times, because of advancement in technology, familial advices, natural/ synthetic products on sale, media spins, muddled messages, etc. the people are bound to get complicated and confusing cognizance regarding how to maintain health through diet and nutrition. It undeniably becomes perplexing when we have to decide what we should actually consume and what should we avoid. Thus, it was felt necessary to compile the knowledge of naturopathy and dietetics overlap through this paper, so as to provide an insight of naturopathic dietetics.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74449155","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：