M. Esmaeili, M. Abdollahi, Z. Abdollahi, F. Salehi, M. Ajami, A. Houshiarrad
Background and Objectives: High intakes of saturated and trans fatty acids can increase risks of cardiovascular diseases and cancers. Therefore, removal of partially-hydrogenated vegetable oils containing trans fatty acids has been suggested as one of the most effective health interventions. The aim of the current study was to investigate the policy effects of decreasing trans fatty acids in partially-hydrogenated vegetable oils as well as increasing intakes of unsaturated fatty acids through the introduction of novel products into the market and assessing the averages intake of saturated and trans fatty acids by households of capital cities in West Azerbaijan, Fars, Khuzestan, Lorestan, Semnan and South Khorasan Provinces. Materials & Methods: This cross-sectional descriptive study was carried out on households in capitals of six provinces. Data were collected from the begging of May to the end of July 2014 using telephone interviews. Information on the types of fats and oils used for cooking as well as the purchase pattern and their quantities were collected using questionnaires. Fatty acid profiles of the consumed fats and oils were investigated as well. Results: The commonly consumed oils in the provinces included partially-hydrogenated vegetable oils, blended oils and frying oils. These oils included more than 70% of the total oil intakes. Furthermore, the average intakes of oils and fats per capita in the provinces were ordinarily West Azerbaijan, Khuzestan, Lorestan, South Khorasan and Fars. Intakes of trans fatty acids ranged from 0.32 in Fars to 0.67 g/person/day in West Azerbaijan. Results of this study showed that quantity of the trans fatty acids in partially-hydrogenated vegetable oils has decreased by 95%, compared to that in previous decade. Moreover, consumption of partially-hydrogenated vegetable oils by households has decreased by 45%, compared to that in the last decade. Conclusion: Effective policies, reformulations of oils and decreasing of trans fatty acids in partially-hydrogenated vegetable oils have included positive and effective changes, which have led to improve quality of fats and oils consumed by the households.
{"title":"Effects of Trans Fatty Acid Decreasing Policy on Its Consumption by Households in Six Provinces of Iran","authors":"M. Esmaeili, M. Abdollahi, Z. Abdollahi, F. Salehi, M. Ajami, A. Houshiarrad","doi":"10.52547/nsft.16.2.13","DOIUrl":"https://doi.org/10.52547/nsft.16.2.13","url":null,"abstract":"Background and Objectives: High intakes of saturated and trans fatty acids can increase risks of cardiovascular diseases and cancers. Therefore, removal of partially-hydrogenated vegetable oils containing trans fatty acids has been suggested as one of the most effective health interventions. The aim of the current study was to investigate the policy effects of decreasing trans fatty acids in partially-hydrogenated vegetable oils as well as increasing intakes of unsaturated fatty acids through the introduction of novel products into the market and assessing the averages intake of saturated and trans fatty acids by households of capital cities in West Azerbaijan, Fars, Khuzestan, Lorestan, Semnan and South Khorasan Provinces. Materials & Methods: This cross-sectional descriptive study was carried out on households in capitals of six provinces. Data were collected from the begging of May to the end of July 2014 using telephone interviews. Information on the types of fats and oils used for cooking as well as the purchase pattern and their quantities were collected using questionnaires. Fatty acid profiles of the consumed fats and oils were investigated as well. Results: The commonly consumed oils in the provinces included partially-hydrogenated vegetable oils, blended oils and frying oils. These oils included more than 70% of the total oil intakes. Furthermore, the average intakes of oils and fats per capita in the provinces were ordinarily West Azerbaijan, Khuzestan, Lorestan, South Khorasan and Fars. Intakes of trans fatty acids ranged from 0.32 in Fars to 0.67 g/person/day in West Azerbaijan. Results of this study showed that quantity of the trans fatty acids in partially-hydrogenated vegetable oils has decreased by 95%, compared to that in previous decade. Moreover, consumption of partially-hydrogenated vegetable oils by households has decreased by 45%, compared to that in the last decade. Conclusion: Effective policies, reformulations of oils and decreasing of trans fatty acids in partially-hydrogenated vegetable oils have included positive and effective changes, which have led to improve quality of fats and oils consumed by the households.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46214920","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}
Background and Objectives: Inflammation plays important roles in development of several chronic diseases, including cognitive functions. Neuritis in the brain can lead to decreased cognitive function in elderly people. Diet is one of the factors affecting inflammation. The empirical dietary inflammatory index is a novel tool that assesses the overall inflammatory potential of diets by generating experimental scores based on the food groups. The aim of this study was to investigate relationships between the empirical dietary inflammatory index and the cognitive function status in elderly people of Tehran, Iran. Materials & Methods: This cross-sectional study was carried out on 173 literate (at least the end of primary school) elderly participants (60+ years), referring to the health centers of retirement houses in five districts of Tehran, 2019. General questionnaire, food frequency and mini-mental state examination were completed using interviews. Data analysis was carried out using SPSS Software. Results: In this study, relationships between the empirical dietary inflammatory index and the classifications of this index was assessed using the statuses of cognitive function. However, no statistically significant relationships were seen between these categories and the statuses of cognitive function. Vitamin D supplementation (monthly), waist circumference and economic status were significantly associated to cognitive function ( p < 0.05). Conclusion: In the present study, no statistically significant relationships were reported between the experimental inflammatory index of diets and cognitive function statuses of elderly people aged 60 years or older.
{"title":"Associations between the Empirical Dietary Inflammatory Index and Cognitive Function Status in Community-Dwelling Elderly People of Tehran, Iran","authors":"Sharzad Daei, A. Dorosty Motlagh, A. Djazayery","doi":"10.52547/nsft.16.2.1","DOIUrl":"https://doi.org/10.52547/nsft.16.2.1","url":null,"abstract":"Background and Objectives: Inflammation plays important roles in development of several chronic diseases, including cognitive functions. Neuritis in the brain can lead to decreased cognitive function in elderly people. Diet is one of the factors affecting inflammation. The empirical dietary inflammatory index is a novel tool that assesses the overall inflammatory potential of diets by generating experimental scores based on the food groups. The aim of this study was to investigate relationships between the empirical dietary inflammatory index and the cognitive function status in elderly people of Tehran, Iran. Materials & Methods: This cross-sectional study was carried out on 173 literate (at least the end of primary school) elderly participants (60+ years), referring to the health centers of retirement houses in five districts of Tehran, 2019. General questionnaire, food frequency and mini-mental state examination were completed using interviews. Data analysis was carried out using SPSS Software. Results: In this study, relationships between the empirical dietary inflammatory index and the classifications of this index was assessed using the statuses of cognitive function. However, no statistically significant relationships were seen between these categories and the statuses of cognitive function. Vitamin D supplementation (monthly), waist circumference and economic status were significantly associated to cognitive function ( p < 0.05). Conclusion: In the present study, no statistically significant relationships were reported between the experimental inflammatory index of diets and cognitive function statuses of elderly people aged 60 years or older.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42754284","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}
E. Milani, F. Shahidi, E. Ansarifar, M. Khalilian, F. Salehi
Background and Objectives: Use of wastes such as seeds of summer crops leads to re-enter these valuable sources into the food cycle. Therefore, it causes enhancement of the nutritional values and production of functional foods in food industries. The aim of this study was assessment of the effects of feed composition variables and screw speed on physicochemical and sensory characteristics of breakfast cereals based on cornmeal and wheat flour enriched with melon seeds to achieve optimal results. Materials & Methods: In this study, response surface methodology was used to estimate effects of formulation variables, including melon seed flour (10–20%), moisture content (12–20%) and screw speed (120–180 rpm) on expansion ratio, bulk density, hardness, water absorption index, water solubility index and sensory acceptance. Results: Results showed that increases in melon seed in mixtures of cornmeal and wheat flour increased density and hardness of the extruded snacks while the expansion ratio and water absorption decreased. The optimum conditions for the production of snacks included 10.1% melon seeds, 18% moisture content and 172.39 RPM screw speed . Conclusion: In Conclusion, breakfast cereals with whole melon seed flour can be suggested as functional foods with nutritional and health benefits. The final product includes desired sensory characteristics and consumer acceptability.
{"title":"Efficiency of Whole Melon Seed Flour in Formulation of Breakfast Cereals","authors":"E. Milani, F. Shahidi, E. Ansarifar, M. Khalilian, F. Salehi","doi":"10.52547/nsft.16.2.79","DOIUrl":"https://doi.org/10.52547/nsft.16.2.79","url":null,"abstract":"Background and Objectives: Use of wastes such as seeds of summer crops leads to re-enter these valuable sources into the food cycle. Therefore, it causes enhancement of the nutritional values and production of functional foods in food industries. The aim of this study was assessment of the effects of feed composition variables and screw speed on physicochemical and sensory characteristics of breakfast cereals based on cornmeal and wheat flour enriched with melon seeds to achieve optimal results. Materials & Methods: In this study, response surface methodology was used to estimate effects of formulation variables, including melon seed flour (10–20%), moisture content (12–20%) and screw speed (120–180 rpm) on expansion ratio, bulk density, hardness, water absorption index, water solubility index and sensory acceptance. Results: Results showed that increases in melon seed in mixtures of cornmeal and wheat flour increased density and hardness of the extruded snacks while the expansion ratio and water absorption decreased. The optimum conditions for the production of snacks included 10.1% melon seeds, 18% moisture content and 172.39 RPM screw speed . Conclusion: In Conclusion, breakfast cereals with whole melon seed flour can be suggested as functional foods with nutritional and health benefits. The final product includes desired sensory characteristics and consumer acceptability.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42938711","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 : 2021-03-31DOI: 10.47363/jftns/2021(3)115
A. Bakr, W. Elkot
Bio-Labneh was produced from cow’s milk using Jerusalem artichoke tubers powder (JATP) inoculated by Lactobacillus acidophilus LA-5. The effect of different concentrations (1, 3 and 5%) of JATP on the chemical composition, organoleptic properties and the growth, and activity of Lactobacillus acidophilus LA-5 were investigated. Significant differences were observed in the chemical composition and counts of viable bacteria between treatments either in fresh or stored Labneh. Acidity % in all treatments was significantly increased and pH was decreased with increasing storage period. The viable count of Lactobacillus acidophilus was also increased through the first 7 days then decreased gradually during the storage period. Generally, using JATP in manufacturing bio-Labneh had acceptable with 1% JATP, while 3% JATP received the highest total scores and the growth of Lactobacillus acidophilus LA-5.
{"title":"Impact of Using Jerusalem Artichoke Tubers Powder and Probiotic Strains on some Properties of Labneh","authors":"A. Bakr, W. Elkot","doi":"10.47363/jftns/2021(3)115","DOIUrl":"https://doi.org/10.47363/jftns/2021(3)115","url":null,"abstract":"Bio-Labneh was produced from cow’s milk using Jerusalem artichoke tubers powder (JATP) inoculated by Lactobacillus acidophilus LA-5. The effect of different concentrations (1, 3 and 5%) of JATP on the chemical composition, organoleptic properties and the growth, and activity of Lactobacillus acidophilus LA-5 were investigated. Significant differences were observed in the chemical composition and counts of viable bacteria between treatments either in fresh or stored Labneh. Acidity % in all treatments was significantly increased and pH was decreased with increasing storage period. The viable count of Lactobacillus acidophilus was also increased through the first 7 days then decreased gradually during the storage period. Generally, using JATP in manufacturing bio-Labneh had acceptable with 1% JATP, while 3% JATP received the highest total scores and the growth of Lactobacillus acidophilus LA-5.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"100 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72408144","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}
Background and Objectives: In Iranian diets, breads provide large quantities of energy, proteins, minerals and vitamins needed for the body. Quality of the breads plays important roles in promoting health of the consumers. The objective of this study was to identify challenges and barriers of improving bread quality from the viewpoints of key stakeholders and experts linked to wheat- flour- bread chain, bakers and consumers in Tehran, Iran. Materials & Methods: In this qualitative study, data were collected via ten semi-structured focus group discussions and 34 individual interviews. Participants included 117 people, selected by purposeful sampling technique with maximum diversity. Moreover, snowball sampling was used to identify key stakeholders. Qualitative content analysis of the data was carried out using MAXQDA Software. Results: The major challenges and barriers to improve the quality of breads in order of importance included low quality of raw materials, use of unauthorized additives for baking breads, insufficient training and experience of bakery workers, lack of custodians responsible for the management of bread issues, lack of personal and environmental hygiene in bakeries, bread pricing regardless of bakery costs, approval of bakery licensing with no expert opinions, economic concerns of using improvers for bakeries, flour availability with various prices, short cooking times of breads in ovens, direct cooking heats and inaccuracy of purchasing wheats due to the governmental systems. Conclusion: Findings have contributed to a better understanding of the current challenges and barriers for the quality improvement of the wheat-flour-bread chain in the country. Furthermore, this can help policymakers and planners improve qualities of the bread production and supply system.
{"title":"Challenges and Barriers to Improve Quality of Traditional Flat Breads in Iran","authors":"مرجان باژن, عصمت ناصری, فرنام شفیعی ثابت","doi":"10.52547/nsft.16.1.47","DOIUrl":"https://doi.org/10.52547/nsft.16.1.47","url":null,"abstract":"Background and Objectives: In Iranian diets, breads provide large quantities of energy, proteins, minerals and vitamins needed for the body. Quality of the breads plays important roles in promoting health of the consumers. The objective of this study was to identify challenges and barriers of improving bread quality from the viewpoints of key stakeholders and experts linked to wheat- flour- bread chain, bakers and consumers in Tehran, Iran. Materials & Methods: In this qualitative study, data were collected via ten semi-structured focus group discussions and 34 individual interviews. Participants included 117 people, selected by purposeful sampling technique with maximum diversity. Moreover, snowball sampling was used to identify key stakeholders. Qualitative content analysis of the data was carried out using MAXQDA Software. Results: The major challenges and barriers to improve the quality of breads in order of importance included low quality of raw materials, use of unauthorized additives for baking breads, insufficient training and experience of bakery workers, lack of custodians responsible for the management of bread issues, lack of personal and environmental hygiene in bakeries, bread pricing regardless of bakery costs, approval of bakery licensing with no expert opinions, economic concerns of using improvers for bakeries, flour availability with various prices, short cooking times of breads in ovens, direct cooking heats and inaccuracy of purchasing wheats due to the governmental systems. Conclusion: Findings have contributed to a better understanding of the current challenges and barriers for the quality improvement of the wheat-flour-bread chain in the country. Furthermore, this can help policymakers and planners improve qualities of the bread production and supply system.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43171637","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}
{"title":"Microwave-Assisted Extraction of Fucoidan from Brown Seaweeds of Nizimuddinia zanardini and Assessment of the Chemical and Antioxidant Properties of the Extracted Compound","authors":"P. Torabi, N. Hamdami, J. Keramat","doi":"10.52547/nsft.16.1.61","DOIUrl":"https://doi.org/10.52547/nsft.16.1.61","url":null,"abstract":"","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47031122","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}
Background and Objectives: Processed ready-to-eat seafood is one of the most important sources of animal proteins for humans, which synthetic preservatives are used to extend their shelf-life. In the current study, possibleuse of a natural preservative compound (propolis ethanolic extract) was investigated. Materials & Methods: After formulating and preparing fish burgers, various freeze-dried propolis powder concentrations (0, 0.1, 0.2 and 0.4 g/100 g) were added to the grounded fish fillets. Prepared samples were packed in polyethylene bags and stored at -18 o C ±1. Then, relevant qualitative factors of the samples were assessed at various time intervals (0, 30, 60 and 90 days). Results: Replacement of propolis powder (0.4 g/100 g) was able to decrease peroxide and TBA values to nearly 31.77 and 22.71% during 90 days of storage. The highest amount of total volatile nitrogen index(corresponding to the lowest pH) was related to the control sample (on the 90 th day of storage). Also, the result show that, there was no statistically significant difference (p>0.01) between the samples in terms of color changes. Conclusion: Based on the results of sensory evaluation and quality assessment, using 0.2–0.4 (g/100 g) of propolis powder can be recommended for the industrial production of fish burgers.
{"title":"Extending Oxidative Stability of Fish Burgers Using Propolis Ethanolic Extract during Storage","authors":"M. Mokhtarian, M. Shabani, R. Kazempoor","doi":"10.52547/nsft.16.1.109","DOIUrl":"https://doi.org/10.52547/nsft.16.1.109","url":null,"abstract":"Background and Objectives: Processed ready-to-eat seafood is one of the most important sources of animal proteins for humans, which synthetic preservatives are used to extend their shelf-life. In the current study, possibleuse of a natural preservative compound (propolis ethanolic extract) was investigated. Materials & Methods: After formulating and preparing fish burgers, various freeze-dried propolis powder concentrations (0, 0.1, 0.2 and 0.4 g/100 g) were added to the grounded fish fillets. Prepared samples were packed in polyethylene bags and stored at -18 o C ±1. Then, relevant qualitative factors of the samples were assessed at various time intervals (0, 30, 60 and 90 days). Results: Replacement of propolis powder (0.4 g/100 g) was able to decrease peroxide and TBA values to nearly 31.77 and 22.71% during 90 days of storage. The highest amount of total volatile nitrogen index(corresponding to the lowest pH) was related to the control sample (on the 90 th day of storage). Also, the result show that, there was no statistically significant difference (p>0.01) between the samples in terms of color changes. Conclusion: Based on the results of sensory evaluation and quality assessment, using 0.2–0.4 (g/100 g) of propolis powder can be recommended for the industrial production of fish burgers.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46479811","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 : 2021-01-25DOI: 10.47363/jftns/2021(3)125
A. Desoky, M. Abd-Allah
The present work was aimed to identify of animal fauna in Gohayna District, Sohag Governorate, Egypt during 2020/2021 season. The results were revealed the presence of four species of rats included the white bellied rat, Rattus frugivorus the dominant species from, Rattus alexandrines, the Nile grass rat, Arvicanthis niloticus. Rattus norvegicus and Gerbillus sp. Also, found that Mustela sp., and long-eared hedgehog, Hemiechinus auritus. These results to be used in the development of a future plan in effective strategy for implementation of animal pests management programs in cultivated in Sohag Governorate.
{"title":"Survey of Animal Fauna in Gohayna District at Sohag Governorate, Egypt","authors":"A. Desoky, M. Abd-Allah","doi":"10.47363/jftns/2021(3)125","DOIUrl":"https://doi.org/10.47363/jftns/2021(3)125","url":null,"abstract":"The present work was aimed to identify of animal fauna in Gohayna District, Sohag Governorate, Egypt during 2020/2021 season. The results were revealed the presence of four species of rats included the white bellied rat, Rattus frugivorus the dominant species from, Rattus alexandrines, the Nile grass rat, Arvicanthis niloticus. Rattus norvegicus and Gerbillus sp. Also, found that Mustela sp., and long-eared hedgehog, Hemiechinus auritus. These results to be used in the development of a future plan in effective strategy for implementation of animal pests management programs in cultivated in Sohag Governorate.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"49 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90819072","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}
Z. Afsharian, S. Shojaee-Aliabadi, H. Hosseini, M. Hosseini, L. Mirmoghtadaie
Background and Objectives: Celiac disease is an autoimmune disease caused by the digestion of gluten. The unique treatment of this disease includes use of diets with no gluten. Carrot pomace is a byproduct of juice factories, which is rich in minerals. The aim of this study was to assess effects of carrot pomace powder on physicochemical and sensory properties of gluten-free cakes and comparison of these cakes with rice and wheat cakes. Materials & Methods: D-optimal mixture design approach was used to prepare optimal carrot cake samples based on the volume. The optimal cake samples were compared with those prepared from rice and wheat flours for chemical properties, dough viscosity, baking properties, texture, color and sensory characteristics. Results: Complete replacement of carrot pomace powder showed significant differences in humidity, water activity and porosity of the samples. Carrot pomace powder cakes included significantly lower L* (lightness), a* (redness) and b* (yellowness) values than those the rice and wheat flour cakes did. Wheat cakes were significantly larger than the other cakes and the lowest volume belonged to rice cakes. Hardness of the wheat flour samples was less than that of gluten-free samples. In sensory characteristics, carrot pomace powder cakes included significantly higher overall acceptance scores, compared to those wheat and rice cakes did. Conclusion: Based on the results from this study, the highlighted replacement may positively affect physicochemical properties of the gluten-free cakes.
{"title":"Production of Gluten-Free Cakes Using Carrot Pomace Powder","authors":"Z. Afsharian, S. Shojaee-Aliabadi, H. Hosseini, M. Hosseini, L. Mirmoghtadaie","doi":"10.52547/nsft.16.1.123","DOIUrl":"https://doi.org/10.52547/nsft.16.1.123","url":null,"abstract":"Background and Objectives: Celiac disease is an autoimmune disease caused by the digestion of gluten. The unique treatment of this disease includes use of diets with no gluten. Carrot pomace is a byproduct of juice factories, which is rich in minerals. The aim of this study was to assess effects of carrot pomace powder on physicochemical and sensory properties of gluten-free cakes and comparison of these cakes with rice and wheat cakes. Materials & Methods: D-optimal mixture design approach was used to prepare optimal carrot cake samples based on the volume. The optimal cake samples were compared with those prepared from rice and wheat flours for chemical properties, dough viscosity, baking properties, texture, color and sensory characteristics. Results: Complete replacement of carrot pomace powder showed significant differences in humidity, water activity and porosity of the samples. Carrot pomace powder cakes included significantly lower L* (lightness), a* (redness) and b* (yellowness) values than those the rice and wheat flour cakes did. Wheat cakes were significantly larger than the other cakes and the lowest volume belonged to rice cakes. Hardness of the wheat flour samples was less than that of gluten-free samples. In sensory characteristics, carrot pomace powder cakes included significantly higher overall acceptance scores, compared to those wheat and rice cakes did. Conclusion: Based on the results from this study, the highlighted replacement may positively affect physicochemical properties of the gluten-free cakes.","PeriodicalId":14539,"journal":{"name":"Iranian Journal of Nutrition Sciences and Food Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70690089","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}
M. Kamankesh, A. Mohammadi, F. Barzegar, A. Mollahosseini
Background and Objectives: Heating, cooking and grilling of meat products form polar and non-polar heterocyclic aromatic amines as toxic compounds. The current study was carried out for the first time to assess polar and non-polar heterocyclic aromatic amines in grilled meats using two novel flat electromembrane and low-solvent microextraction and to compare these two techniques. Materials & Methods: In this study, two efficient methods of low-density solvent and flat electromembrane extractions were used for the sample preparation. Affecting factors in extraction of heterocyclic aromatic amines were separately optimized. Moreover, merit figures of the two methods were calculated and compared with each other. Results: Value of each effecting factor in extraction were calculated for the two methods. Validation methods were carried out and results revealed high capability and validation of the two methods for the analysis of real samples. Recovery rates of higher than 90% for the two methods, detection limits of 0.2–1.7 and relative standard deviation of 3.5–8% verified use of the highlighted methods for real samples. Levels of heterocyclic aromatic amines were reported as not determined to 8 ng g -1 . Conclusion: Results of this study showed that the two microextraction methods included high sensitivity, accuracy and recovery to assess heterocyclic aromatic amines in meat products. Furthermore, volumes of the extraction solvents in the two techniques were small that were advantages of the suggested methods (green chemistry). In conclusion, the suggested methods include capabilities to assess heterocyclic aromatic amines in various heated red meat products.
背景和目的:加热，烹饪和烧烤肉类产品形成极性和非极性杂环芳香胺作为有毒化合物。本研究首次采用两种新型平板电膜和低溶剂微萃取技术对烤肉中的极性和非极性杂环芳香胺进行了测定，并对两种技术进行了比较。材料与方法:本研究采用低密度溶剂和平面电膜萃取两种高效的方法制备样品。对影响杂环芳香胺提取的因素分别进行了优化。并对两种方法的优劣值进行了计算和比较。结果:计算了两种方法提取过程中各影响因素的取值。验证结果表明，两种方法对实际样品的分析具有较高的能力和有效性。两种方法的回收率均大于90%，检出限为0.2 ~ 1.7，相对标准偏差为3.5 ~ 8%，验证了突出显示的方法在实际样品中的应用。据报道，杂环芳香胺的含量未测定为8 ng g -1。结论:两种微萃取方法具有较高的灵敏度、准确度和回收率，可用于肉制品中杂环芳香族胺的检测。此外，两种技术中萃取溶剂的体积都很小，这是建议的方法(绿色化学)的优点。总之，建议的方法包括评估各种加热红肉产品中的杂环芳香胺的能力。
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