Pub Date : 2017-04-01DOI: 10.22067/IFSTRJ.V1395I0.55793
H. Bagheri, M. Kashaninejad, M. Alami, A. Ziaiifar
Introduction: Roasting is one of the processing steps involved in the nut industry to improve the flavor, color, texture and overall acceptability of the product. Ppeanut is a fruit or pod of the order Leguminosae and contains 47–50% oil, 25–30% protein and is an essential source of minerals and vitamins; thus it makes a substantial contribution to human nutrition. Peanuts are readily acceptable as a cheap protein source and popular snack item that can be eaten alone or combined with other foods. Recently, peanuts have gained much attention as functional food and roasted peanuts is one of the most popular snack foods, in which roasting is a key step in the process and directly impacts the quality (crispness, taste, and flavor) and shelf-life of the final product. Understanding of the roasting process is of interest because roasting is a critical processing step not only for peanuts, but many other food products such as coffee, cocoa, grains and other tree nuts. Roasting is a process to develop color, flavor and textural characteristics of product through chemical reactions, therefore proper roasting is critical to flavor and texture development as well as nutritional content of the final product. Materials and methods: In this study, dried Goli peanuts were supplied from a local market in Minodasht, Iran in 2015 and stored at 4°C until processing. The average moisture content of peanut kernels was measured as 5.1 % (d.b.). Kernels were sorted manually to get the uniform sizes for roasting. 100 g peanut kernels were soaked in 500 ml of 25% salt solution for 30 min. After soaking, the salt solution was drained using a strainer and the excess water was removed by a cloth filter. After soaking, the moisture content of soaked peanut kernels increased to 8.27 % (d.b.). For roasting, three temperatures (140, 160 and 180°C) and three times (10, 20 and 30 min) and constant air velocity (1 m/s) were applied. Roasting was performed in a hot air roaster equipped with a controller to adjust the roasting temperature. After roasting, the whole kernels were allowed to cool at room temperature (23 ± 2°C). Roasting process was performed in 3 replications. Instrumental texture measurements (Uniaxial compression test) were carried out at room temperature using a TA-XT Plus Texture Analyzer using cylinder probe (diameter 25 mm) on peanut halves. The textural parameters of peanut halves were expressed as fracture force (initial peak or first fracture force (N)), hardness (highest peak compression force (N)), initial tangent modulus or apparent modulus of elasticity that shows sample rigidity in the linear part of the force-deformation curve (N/m) and compressive energy or area under the curve for the compression that is the work (N×m) required to attain deformation, indicative of internal strength of bonds within product. Sensory attributes including colour, texture, flavor, odour, total acceptance and final acceptance were assessed according to a five-grade hedoni
因此，可以用感官分析代替仪器表观弹性模量来评价花生仁的质量。
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Pub Date : 2017-04-01DOI: 10.22067/IFSTRJ.V1395I0.55738
A. Ayoubi, Mahda Porabolghasem
شیره خرما یک شیرین کننده طبیعی است که جایگزین مناسبی برای شکر در فرمولاسیون مواد غذایی به شمار می رود. در این تحقیق، اثرات شیره خرما به عنوان جایگزین شکر (در چهار سطح 25، 50، 75 و 100 درصد) بر ویژگی های فیزیکوشیمیایی (افت وزنی،pH، تخلخل، دانسیته، رطوبت، سفتی بافت، رنگ پوسته و رنگ بافت) و حسی (رنگ پوسته، بافت، طعم و پذیرش کلی) کیک فنجانی مورد بررسی قرار گرفت. نتایج آنالیز داده ها نشان داد که تاثیر شیره خرما بر خصوصیات فیزیکوشیمیایی و حسی کیک معنی دار بوده است. مشاهدات نشان داد که با افزایش درصد شیره خرما در فرمولاسیون کیک، افت وزنی، pH، تخلخل، روشنی، زردی و امتیازات حسی کاهش و دانسیته، رطوبت، سفتی بافت و قرمزی افزایش یافت. کمترین افت وزنی (19/2 درصد)، تخلخل (19/5درصد) و بیشترین مقدار دانسیته (0.5 گرم بر سانتی متر مکعب)، تیرگی رنگ پوسته و بافت کیک (به ترتیب 32.47 و 35.64) مربوط به سطح جایگزینی 100 درصد بود.
{"title":"Application of date syrup as sugar replacement in cupcake","authors":"A. Ayoubi, Mahda Porabolghasem","doi":"10.22067/IFSTRJ.V1395I0.55738","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1395I0.55738","url":null,"abstract":"شیره خرما یک شیرین کننده طبیعی است که جایگزین مناسبی برای شکر در فرمولاسیون مواد غذایی به شمار می رود. در این تحقیق، اثرات شیره خرما به عنوان جایگزین شکر (در چهار سطح 25، 50، 75 و 100 درصد) بر ویژگی های فیزیکوشیمیایی (افت وزنی،pH، تخلخل، دانسیته، رطوبت، سفتی بافت، رنگ پوسته و رنگ بافت) و حسی (رنگ پوسته، بافت، طعم و پذیرش کلی) کیک فنجانی مورد بررسی قرار گرفت. نتایج آنالیز داده ها نشان داد که تاثیر شیره خرما بر خصوصیات فیزیکوشیمیایی و حسی کیک معنی دار بوده است. مشاهدات نشان داد که با افزایش درصد شیره خرما در فرمولاسیون کیک، افت وزنی، pH، تخلخل، روشنی، زردی و امتیازات حسی کاهش و دانسیته، رطوبت، سفتی بافت و قرمزی افزایش یافت. کمترین افت وزنی (19/2 درصد)، تخلخل (19/5درصد) و بیشترین مقدار دانسیته (0.5 گرم بر سانتی متر مکعب)، تیرگی رنگ پوسته و بافت کیک (به ترتیب 32.47 و 35.64) مربوط به سطح جایگزینی 100 درصد بود.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"1396 1","pages":"808-819"},"PeriodicalIF":0.0,"publicationDate":"2017-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46437026","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 : 2017-04-01DOI: 10.22067/IFSTRJ.V1395I0.55558
E. Ansarifar, F. Shahidi, M. Mohebbi, A. Koocheki, Navid Ramazanian
در این پژوهش ریزکپسولهای جدید با جذب لایه به لایه پلیالکترولیتهایی از فیبریلهای ایزوله پروتئین سویا و پکتین با درجه متوکسیل بالا آماده شد. ویژگیهای ظاهری فیبریلها با AFM وTEM، خصوصیات ریزکپسولها، اندازه و یکنواختی، زتا پتانسیل، مورفولوژی و کینتیک رهایش دی استیل بررسی شد. نتایج نشان دادند که فیبریلهای ایزوله پروتئین سویا، ضخامتی بین 1 تا 10 نانومتر دارند و ساختارشان بسیار منشعب است. تصاویر SEM نشان دادند که ریزکپسولها کروی بوده و با افزایش تعداد لایههای دیواره، ضخامت آن افزایش یافته که منجر به بهبود استحکام کپسول شده است. با افزایش تعداد لایهها شیب پروفایل رهایش دی استیل کاهش یافت و حداکثر زمان رهایش دی استیل بهعنوان تابعی از تعداد لایهها بهطور یکنواخت افزایش یافت که میتوان این گونه استنباط کرد که با افزودن تعداد لایههای دیواره ریزکپسول، رهایش ماده ریزپوشانی شده را میتوان به تاخیر انداخت. نتایج بهدست آمده نشان میدهد که مدل کینتیکی ریگر-پپاس از نظر ریاضی بهترین توصیف را برای رهایش دی استیل از ریزکپسولها فراهم آورد، بهگونهای که ضریب همبستگی حاصل در تمامی برازشها با این مدل بالای 94/0 بود. این روش تولید ریزکپسولها، بسیار آسان و بهراحتی قابلیت تولید در مقیاس صنعتی دارد.
{"title":"INVESTIGATION OF MULTILAYER MICROCAPSULES BASED ON ELECTROSTATIC ADSORPTION OF SOY PROTEIN ISOLATED FIBRILS AND HIGH METHOXYL PECTIN CONTAINING DIACETYL","authors":"E. Ansarifar, F. Shahidi, M. Mohebbi, A. Koocheki, Navid Ramazanian","doi":"10.22067/IFSTRJ.V1395I0.55558","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1395I0.55558","url":null,"abstract":"در این پژوهش ریزکپسولهای جدید با جذب لایه به لایه پلیالکترولیتهایی از فیبریلهای ایزوله پروتئین سویا و پکتین با درجه متوکسیل بالا آماده شد. ویژگیهای ظاهری فیبریلها با AFM وTEM، خصوصیات ریزکپسولها، اندازه و یکنواختی، زتا پتانسیل، مورفولوژی و کینتیک رهایش دی استیل بررسی شد. نتایج نشان دادند که فیبریلهای ایزوله پروتئین سویا، ضخامتی بین 1 تا 10 نانومتر دارند و ساختارشان بسیار منشعب است. تصاویر SEM نشان دادند که ریزکپسولها کروی بوده و با افزایش تعداد لایههای دیواره، ضخامت آن افزایش یافته که منجر به بهبود استحکام کپسول شده است. با افزایش تعداد لایهها شیب پروفایل رهایش دی استیل کاهش یافت و حداکثر زمان رهایش دی استیل بهعنوان تابعی از تعداد لایهها بهطور یکنواخت افزایش یافت که میتوان این گونه استنباط کرد که با افزودن تعداد لایههای دیواره ریزکپسول، رهایش ماده ریزپوشانی شده را میتوان به تاخیر انداخت. نتایج بهدست آمده نشان میدهد که مدل کینتیکی ریگر-پپاس از نظر ریاضی بهترین توصیف را برای رهایش دی استیل از ریزکپسولها فراهم آورد، بهگونهای که ضریب همبستگی حاصل در تمامی برازشها با این مدل بالای 94/0 بود. این روش تولید ریزکپسولها، بسیار آسان و بهراحتی قابلیت تولید در مقیاس صنعتی دارد.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"13 1","pages":"553-565"},"PeriodicalIF":0.0,"publicationDate":"2017-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43345542","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 : 2017-04-01DOI: 10.22067/ifstrj.v1395i0.57722
H. Bakhshabadi, H. Mirzaei, Alireza Ghodsvali, S. M. Jafari, A. Ziaiifar
Black Cumin seed (Nigella sativa L.) as one of the novel edible oil resources used commonly these days for seasoning in food product industries and with considerable medicinal properties and high nutritional impacts has been noticed. Oil extraction by pressing method as an approach compared to other methods including solvent extraction is more faster, safer and cheaper. In the oil extraction process, the preparation of the seeds is a substantial stage for obtaining oil with high quality and efficiency. Microwaves are electromagnetic waves that have a frequency ranged from 300 MHz to 300 GHz with corresponding wave lengths ranged from 1 mm to 1 m.On the other hand the artificial neural network as a powerful predictive tool ina wide scale of process parameters has been studied on an industrial scale in this research in order to achieve a simple, rapid, precise as well as effective model in the oil extraction of Nigella sativa L. Materials and methods: In the present study Black Cumin seed after preparation including cleaning and passing resistant test against air and moisture penetration have been shifted and preserved in a plastic bag until the experiments. Then, they have been pre-treated with microwave within different processing times (90, 180 and 270 S) and powers (180, 540, and 900 W). Afterwards, seeds’ oil have been extracted by screw rotational speed levels approach (11, 34 and 57 rpm), then different selected parameters including extraction efficiency, oil acidity value, colour and oxidative stability have been detected. To predict the alterations trend, the artificial neural network (ANN) design in MATLAB R2013a software has been used. Results and Discussion: According to MSE and R2 values presented in these tables, feed forward neural network with transfer function sigmoid hyperbolic tangent and Levenberg- Marquardt learning algorithm with topology of 3-10-5 (input layer with 3 neurons– a hidden layer with 10 neurons – output layer with 5 neurons) were selected as the optimal neural network with R2 more than 0.995 and MSE equal to 0.0005. Also, the results of the optimized and selected models were evaluated and these models with high correlation coefficients (over 0.949), were able to predict the changes' trend. According to the complexity and multiplicity of the effective factors in food industry processes and the results of this research, the neural network can be introduced as an acceptable model for modeling these processes. By determined the activation function in neural networks which was a function of sigmoid hyperbolic tangent in this study and also, with having the amounts of weight and bias, the connections created by the neuro-fuzzy model can be extracted. By defining this simple created mathematical equation, in a computer software such as Excel, we can have a useful, simple and accurate program for predicting the desired parameters in the process of oil extraction by using microwave pre-treatment. Due to high accuracy of
{"title":"Modeling of the oxidative stability alterations and some selected chemical properties of black Cumin seeds’ oil influenced by microwave pretreatment and screw rotational speed","authors":"H. Bakhshabadi, H. Mirzaei, Alireza Ghodsvali, S. M. Jafari, A. Ziaiifar","doi":"10.22067/ifstrj.v1395i0.57722","DOIUrl":"https://doi.org/10.22067/ifstrj.v1395i0.57722","url":null,"abstract":"Black Cumin seed (Nigella sativa L.) as one of the novel edible oil resources used commonly these days for seasoning in food product industries and with considerable medicinal properties and high nutritional impacts has been noticed. Oil extraction by pressing method as an approach compared to other methods including solvent extraction is more faster, safer and cheaper. In the oil extraction process, the preparation of the seeds is a substantial stage for obtaining oil with high quality and efficiency. Microwaves are electromagnetic waves that have a frequency ranged from 300 MHz to 300 GHz with corresponding wave lengths ranged from 1 mm to 1 m.On the other hand the artificial neural network as a powerful predictive tool ina wide scale of process parameters has been studied on an industrial scale in this research in order to achieve a simple, rapid, precise as well as effective model in the oil extraction of Nigella sativa L. \u0000Materials and methods: In the present study Black Cumin seed after preparation including cleaning and passing resistant test against air and moisture penetration have been shifted and preserved in a plastic bag until the experiments. Then, they have been pre-treated with microwave within different processing times (90, 180 and 270 S) and powers (180, 540, and 900 W). Afterwards, seeds’ oil have been extracted by screw rotational speed levels approach (11, 34 and 57 rpm), then different selected parameters including extraction efficiency, oil acidity value, colour and oxidative stability have been detected. To predict the alterations trend, the artificial neural network (ANN) design in MATLAB R2013a software has been used. \u0000Results and Discussion: According to MSE and R2 values presented in these tables, feed forward neural network with transfer function sigmoid hyperbolic tangent and Levenberg- Marquardt learning algorithm with topology of 3-10-5 (input layer with 3 neurons– a hidden layer with 10 neurons – output layer with 5 neurons) were selected as the optimal neural network with R2 more than 0.995 and MSE equal to 0.0005. Also, the results of the optimized and selected models were evaluated and these models with high correlation coefficients (over 0.949), were able to predict the changes' trend. According to the complexity and multiplicity of the effective factors in food industry processes and the results of this research, the neural network can be introduced as an acceptable model for modeling these processes. By determined the activation function in neural networks which was a function of sigmoid hyperbolic tangent in this study and also, with having the amounts of weight and bias, the connections created by the neuro-fuzzy model can be extracted. By defining this simple created mathematical equation, in a computer software such as Excel, we can have a useful, simple and accurate program for predicting the desired parameters in the process of oil extraction by using microwave pre-treatment. Due to high accuracy of ","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"1396 1","pages":"17-26"},"PeriodicalIF":0.0,"publicationDate":"2017-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48049356","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 : 2017-04-01DOI: 10.22067/IFSTRJ.V1395I0.57476
مهدی اجاق, اکبر وجدان, مهدی عبدالهی
Introduction: Natural polymers have gained increasing attention for the development of packaging to reduce ecologically-related problems caused by plastic packaging (environmental pollution). Among these natural polymers, proteins such as gelatin is considered a good candidate for food packaging. However, several studies have shown that gelatin films are brittle, and their hydrophilic nature connotes high water vapor permeability and water solubility. Different solutions have been suggested to overcome these weaknesses, including adding crosslinking agents and chemical modification, adding nanoparticles and developing bio-film blends and bilayers with polysaccharides. Agar is a polysaccharide extracted from marine red algae, which is biocompatible, has good mechanical properties and possesses good film-forming properties. Preventing food spoilage from light and oxygen-induced oxidation is one of the greatest concerns in the food industry. Despite having good mechanical and relatively good water vapor permeability properties, protein- or polysaccharide-based films don't have sufficient barrier properties against oxygen and UV light that can't properly prevent the oxidation of food products. Among nanoparticles, metal oxides like TiO2 (such as antiradiation and antimicrobial activities) and Montmorillonite (such as improved mechanical and barrier properties against moisture, WVP and gases) have evidenced good potential to improve functional properties of bio-films. Thus, the present study aimed to develop a new biodegradable bilayer agar/gelatin film incorporating nanoclay and TiO2 for food packaging, with maximum water sensitivity and maximum UV light and oxygen barrier properties. Materials and Methods: Agar/gelatin bilayer films were prepared by a two-step casting technique. First, the agar layer was produced by solubilization of 1.5 g of agar powder (agar-agar analytical grade were obtained from Merck Co., Germany) in 100 mL of distilled water. Then, glycerol (obtained from Merck Co., Germany) was added as plasticizer. The agar film-forming solution was casted onto petri-dish. In the next step, the gelatin (obtained from cold water fish skin was purchased from Sigma-Aldrich, St. Louis, MO, USA) solutions were prepared by dissolving 4 g of the fish gelatin in 100 mL of distilled water. Glycerol was also added as plasticizer. The TiO2 dispersions (in ratios of 0 and 2% of the gelatin) and MMT (Na+–montmorillonite (in ratios of 0, 3, 5 and 10% of the gelatin)) were added to the gelatin solution and stirred and sonnicated. Finally, produced solutions were then casted. The agar/gelatin films, with or without TiO2 and MMT, were characterized using SEM analysis. Film transparency, water vapor permeability, water solubility, swelling, surface color and mechanical properties of the bilayer films were also examined. Results and Discussion: In this study, bilayer films based on agar and gelatin incorporated with TiO2-MMT nanoparticles have been succ
{"title":"بررسی اثر افزودن نانو رس بر خواص فیلم دولایه آگار/ ژلاتین ماهی حاوی نانو ذرات دیاکسید تیتانیوم","authors":"مهدی اجاق, اکبر وجدان, مهدی عبدالهی","doi":"10.22067/IFSTRJ.V1395I0.57476","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1395I0.57476","url":null,"abstract":"Introduction: Natural polymers have gained increasing attention for the development of packaging to reduce ecologically-related problems caused by plastic packaging (environmental pollution). Among these natural polymers, proteins such as gelatin is considered a good candidate for food packaging. However, several studies have shown that gelatin films are brittle, and their hydrophilic nature connotes high water vapor permeability and water solubility. Different solutions have been suggested to overcome these weaknesses, including adding crosslinking agents and chemical modification, adding nanoparticles and developing bio-film blends and bilayers with polysaccharides. Agar is a polysaccharide extracted from marine red algae, which is biocompatible, has good mechanical properties and possesses good film-forming properties. Preventing food spoilage from light and oxygen-induced oxidation is one of the greatest concerns in the food industry. Despite having good mechanical and relatively good water vapor permeability properties, protein- or polysaccharide-based films don't have sufficient barrier properties against oxygen and UV light that can't properly prevent the oxidation of food products. Among nanoparticles, metal oxides like TiO2 (such as antiradiation and antimicrobial activities) and Montmorillonite (such as improved mechanical and barrier properties against moisture, WVP and gases) have evidenced good potential to improve functional properties of bio-films. Thus, the present study aimed to develop a new biodegradable bilayer agar/gelatin film incorporating nanoclay and TiO2 for food packaging, with maximum water sensitivity and maximum UV light and oxygen barrier properties. \u0000 \u0000Materials and Methods: Agar/gelatin bilayer films were prepared by a two-step casting technique. First, the agar layer was produced by solubilization of 1.5 g of agar powder (agar-agar analytical grade were obtained from Merck Co., Germany) in 100 mL of distilled water. Then, glycerol (obtained from Merck Co., Germany) was added as plasticizer. The agar film-forming solution was casted onto petri-dish. In the next step, the gelatin (obtained from cold water fish skin was purchased from Sigma-Aldrich, St. Louis, MO, USA) solutions were prepared by dissolving 4 g of the fish gelatin in 100 mL of distilled water. Glycerol was also added as plasticizer. The TiO2 dispersions (in ratios of 0 and 2% of the gelatin) and MMT (Na+–montmorillonite (in ratios of 0, 3, 5 and 10% of the gelatin)) were added to the gelatin solution and stirred and sonnicated. Finally, produced solutions were then casted. The agar/gelatin films, with or without TiO2 and MMT, were characterized using SEM analysis. Film transparency, water vapor permeability, water solubility, swelling, surface color and mechanical properties of the bilayer films were also examined. \u0000 \u0000Results and Discussion: In this study, bilayer films based on agar and gelatin incorporated with TiO2-MMT nanoparticles have been succ","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"14 1","pages":"27-38"},"PeriodicalIF":0.0,"publicationDate":"2017-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45614222","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 : 2017-04-01DOI: 10.22067/ifstrj.v1395i0.55604
Rohollah Pashaei Bahram, S. Damirchi, J. Hesari, S. Peighambardoust, S. Bodbodak, Farmani
زغال اخته (Cornus mas L.) یکی از محصولات باغی ایران است که دارای مزیتهای زیادی از قبیل ارزش غذایی و دارویی، سودآوری و حتی صادراتی میباشد. هدف از این تحقیق بررسی تاثیر نگهداری و حمل و نقل در دمای محیط (روش رایج) بر ویژگیهای فیزیکیشیمیایی و ترکیبات زیستفعال زغال اخته میباشد. دو روش نگهداری زغال اخته عبارتند از نگهداری زغال اخته در دمای محیط و نگهداری بهصورت خشک شده. در این بررسی، میوههای زغال اخته در داخل انکوباتور (25 درجه سلسیوس) به مدت 9 روزنگهداری شده و درفواصل زمانی معین (24 ساعته) پارامترهای شیمیایی (pH، اسیدیته، ماده خشک و خاکستر) و میزان افت ترکیبات زیستفعال (فنل کل، فلاونوئیدکل، آنتوسانین کل، ویتامین C و ظرفیت آنتیاکسیدانی) نمونه ارزیابی شد. نتایج نشان داد که پس از نه روز نگهداری مقدار آنتوسیانین کل از 379 به195 (میلیگرم در 100 گرم ماده خشک)، ویتامین C از 1385 به 354 (میلیگرم در 100 گرم ماده خشک) کاهش و مقدار فنل کل از 1237 به 2067 (میلیگرم در 100 گرم ماده خشک) و فلاونوئید از 491 به 943 (میکروگرم در 100 گرم ماده خشک) افزایش یافت. همچنین فعالیت آنتیاکسیدانی به مقدار33% کاهش یافت. با توجه به نتایج حاصل توصیه میشود زغال اخته پس از برداشت در دماهای پایین نگهداری شود و در مدت زمان کوتاهی مصرف شود تا ویژگیهای تغذیهای آن بیشتر حفظ شود.
{"title":"(Changes of bioactive compounds and physico-chemical properties of cornelian cherry fruit during storage atambiant temperature (25˚C","authors":"Rohollah Pashaei Bahram, S. Damirchi, J. Hesari, S. Peighambardoust, S. Bodbodak, Farmani","doi":"10.22067/ifstrj.v1395i0.55604","DOIUrl":"https://doi.org/10.22067/ifstrj.v1395i0.55604","url":null,"abstract":"زغال اخته (Cornus mas L.) یکی از محصولات باغی ایران است که دارای مزیتهای زیادی از قبیل ارزش غذایی و دارویی، سودآوری و حتی صادراتی میباشد. هدف از این تحقیق بررسی تاثیر نگهداری و حمل و نقل در دمای محیط (روش رایج) بر ویژگیهای فیزیکیشیمیایی و ترکیبات زیستفعال زغال اخته میباشد. دو روش نگهداری زغال اخته عبارتند از نگهداری زغال اخته در دمای محیط و نگهداری بهصورت خشک شده. در این بررسی، میوههای زغال اخته در داخل انکوباتور (25 درجه سلسیوس) به مدت 9 روزنگهداری شده و درفواصل زمانی معین (24 ساعته) پارامترهای شیمیایی (pH، اسیدیته، ماده خشک و خاکستر) و میزان افت ترکیبات زیستفعال (فنل کل، فلاونوئیدکل، آنتوسانین کل، ویتامین C و ظرفیت آنتیاکسیدانی) نمونه ارزیابی شد. نتایج نشان داد که پس از نه روز نگهداری مقدار آنتوسیانین کل از 379 به195 (میلیگرم در 100 گرم ماده خشک)، ویتامین C از 1385 به 354 (میلیگرم در 100 گرم ماده خشک) کاهش و مقدار فنل کل از 1237 به 2067 (میلیگرم در 100 گرم ماده خشک) و فلاونوئید از 491 به 943 (میکروگرم در 100 گرم ماده خشک) افزایش یافت. همچنین فعالیت آنتیاکسیدانی به مقدار33% کاهش یافت. با توجه به نتایج حاصل توصیه میشود زغال اخته پس از برداشت در دماهای پایین نگهداری شود و در مدت زمان کوتاهی مصرف شود تا ویژگیهای تغذیهای آن بیشتر حفظ شود.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"1396 1","pages":"759-770"},"PeriodicalIF":0.0,"publicationDate":"2017-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44060745","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 : 2017-04-01DOI: 10.22067/ifstrj.v1395i0.54699
A. Arianfar, Ghanadrezaee Maryam Ghanadrezaee, Z. Sheikholeslami
Due to the advantages of Gelemulsifier in the baking industry and the need to produce this product with different formulation, In this study the effect of different concentration of DATEM ( 5 , 10, 15, percent ) and PGE (10, 15 percent ) and constant level of monoglycried (60 percent ) in gel emulsifier formulation was investigated physicochemical , rhrological and organoleptic properties of oily cake .color Analysis by (a*,b*,L*),specific volume ,texture and moisture content of cake that is produced by 6 sample gel was investigated . The result show that the best of gel formulation was involve (%10 DATEM and %15 PGE emulsifier).the gel decreased moisture content (1week after cooking) and increase specific volume and decrease hardness of cake and increase L* of crumb and color of cake and had higher mean scores for texture and chewing.
{"title":"Investigation the effect of polyglycerol ester and diacetiyltartaric acid ester in the form of gel on physicochemical, rheological and sensory properties of oily cake","authors":"A. Arianfar, Ghanadrezaee Maryam Ghanadrezaee, Z. Sheikholeslami","doi":"10.22067/ifstrj.v1395i0.54699","DOIUrl":"https://doi.org/10.22067/ifstrj.v1395i0.54699","url":null,"abstract":"Due to the advantages of Gelemulsifier in the baking industry and the need to produce this product with different formulation, In this study the effect of different concentration of DATEM ( 5 , 10, 15, percent ) and PGE (10, 15 percent ) and constant level of monoglycried (60 percent ) in gel emulsifier formulation was investigated physicochemical , rhrological and organoleptic properties of oily cake .color Analysis by (a*,b*,L*),specific volume ,texture and moisture content of cake that is produced by 6 sample gel was investigated . The result show that the best of gel formulation was involve (%10 DATEM and %15 PGE emulsifier).the gel decreased moisture content (1week after cooking) and increase specific volume and decrease hardness of cake and increase L* of crumb and color of cake and had higher mean scores for texture and chewing.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"1396 1","pages":"771-783"},"PeriodicalIF":0.0,"publicationDate":"2017-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48037599","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 : 2017-04-01DOI: 10.22067/ifstrj.v1395i0.58355
S. Etezazian, M. Fazel, H. Abbasi
Introduction: Sponge cake is one of the most demanded and consuming grain products, but due to its gluten content, it is not usable for patients with celiac disease. In recent years, gluten-free products have gained a great attraction. However, producing gluten-free products has several difficulties such as lack of gluten viscoelastic network protein constituents, lower technological quality and advent of some quality problems in production including low volume and weak texture. Some compounds such as certain enzymes and gums with the aim of improving the texture, mouth feeling and general acceptance, as well as imitating viscoelastic properties of gluten could be employed in the formulation of gluten-free products to make them acceptable for the celiac patients. For this purpose, guar gum is used widely as a thickener and stabilizer for producing gluten-free products. Also, addition of enzymes to grains produce could help in increasing the holding water capacity, improving softness and dough flexibility, enhancing texture and final product’s volume. Furthermore, notwithstanding widely researches on the cake, comparing to other production, this production has low nutrition values yet. So, enriched cakes with dietary fiber and natural antioxidants, is one of the goals of the industry. The researches has shown that dried, powdered and extracted pomegranate peel has rich fiber, bioactive materials and high antioxidative characteristics. Therefore, the main purpose of the present research is to study the effect of replacing the pomegranate peel (0-12 %), Guar gum (0-1.5 %) and Hemicellulase enzyme (0-90 ppm), respectively on the physiochemical properties. Material &Methods: Moisture content measurement of moisture by oven, density by using rapeseed seeds displacement method, hardness (STM 200 device), color index of crumb and crust by using CIE Lab colorimetric system that measure L* (brightness), a* (redness) and b* (yellowish), antioxidant activity with spectrophotometery method in 517 nm wavelength, and sensory properties of gluten-free sponge cake based on wheat starch. In association with sensory test,30 panelists was used for checking desirability of mouth texture, appearance texture, smell and taste, color, after-taste and general acceptance with six point hedonic test that they rated samples from most agreeability to most un agreeability. For this aim, the statistical plan of response surface method (RSM) of central composite design (CCD) with three variables and four central points were used and the texture test was applied four times and the other tests were applied three times. For this purpose the Design-Expert 7.0.0 software was utilized for determining of optimum point (a point in which the minimum density and hardness that this parameters considered as a blank in the cake limits), Duncan examination was used for comparing the average of data and analyze of data was implemented with SPSS 16 software. Results & Discussion: The resu
{"title":"Effect of Pomegranate Peel, Guar Gum and Hemicellulase Enzyme on the Properties of Gluten-Free Sponge Cake Based on Wheat Starch","authors":"S. Etezazian, M. Fazel, H. Abbasi","doi":"10.22067/ifstrj.v1395i0.58355","DOIUrl":"https://doi.org/10.22067/ifstrj.v1395i0.58355","url":null,"abstract":"Introduction: Sponge cake is one of the most demanded and consuming grain products, but due to its gluten content, it is not usable for patients with celiac disease. In recent years, gluten-free products have gained a great attraction. However, producing gluten-free products has several difficulties such as lack of gluten viscoelastic network protein constituents, lower technological quality and advent of some quality problems in production including low volume and weak texture. Some compounds such as certain enzymes and gums with the aim of improving the texture, mouth feeling and general acceptance, as well as imitating viscoelastic properties of gluten could be employed in the formulation of gluten-free products to make them acceptable for the celiac patients. For this purpose, guar gum is used widely as a thickener and stabilizer for producing gluten-free products. Also, addition of enzymes to grains produce could help in increasing the holding water capacity, improving softness and dough flexibility, enhancing texture and final product’s volume. Furthermore, notwithstanding widely researches on the cake, comparing to other production, this production has low nutrition values yet. So, enriched cakes with dietary fiber and natural antioxidants, is one of the goals of the industry. The researches has shown that dried, powdered and extracted pomegranate peel has rich fiber, bioactive materials and high antioxidative characteristics. Therefore, the main purpose of the present research is to study the effect of replacing the pomegranate peel (0-12 %), Guar gum (0-1.5 %) and Hemicellulase enzyme (0-90 ppm), respectively on the physiochemical properties. \u0000 \u0000Material &Methods: Moisture content measurement of moisture by oven, density by using rapeseed seeds displacement method, hardness (STM 200 device), color index of crumb and crust by using CIE Lab colorimetric system that measure L* (brightness), a* (redness) and b* (yellowish), antioxidant activity with spectrophotometery method in 517 nm wavelength, and sensory properties of gluten-free sponge cake based on wheat starch. In association with sensory test,30 panelists was used for checking desirability of mouth texture, appearance texture, smell and taste, color, after-taste and general acceptance with six point hedonic test that they rated samples from most agreeability to most un agreeability. For this aim, the statistical plan of response surface method (RSM) of central composite design (CCD) with three variables and four central points were used and the texture test was applied four times and the other tests were applied three times. For this purpose the Design-Expert 7.0.0 software was utilized for determining of optimum point (a point in which the minimum density and hardness that this parameters considered as a blank in the cake limits), Duncan examination was used for comparing the average of data and analyze of data was implemented with SPSS 16 software. \u0000 \u0000Results & Discussion: The resu","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"14 1","pages":"217-228"},"PeriodicalIF":0.0,"publicationDate":"2017-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43367759","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 : 2017-04-01DOI: 10.22067/IFSTRJ.V1395I0.57272
E. Azadbakht, Y. Maghsoudlou, M. Khomeiri, M. Kashiri
Introduction: The edible films and coatings had remarkable growth in recent years to increase the shelf life and to enhance food quality, stability, and safety and expected to have an important impact on the food market in the following years. In addition, these matrices can be used as carriers of antimicrobials to minimize the risk of foodborne contamination by pathogens and inhibit the development of spoiler microbes. Antimicrobial packaging is a type of active packaging that provides the continuous migration of antimicrobial components to the surface of the foods. Chitosan is a linear copolymer of β-1, 4-linked D-glucosamine and N-acetyl-d-glucosamine. It is a cationic polysaccharide for food packaging applications, due to its unique characteristics of films, including excellent oxygen barrier properties, good mechanical properties, nontoxicity and good antimicrobial activity. Eucalyptus is a plant native from Australia and the Myrtasya family that includes about 900 species and sub-species. There is abundant scientific evidence regarding the efficacy of different species Myrtasya as the antibacterial and antifungal compounds used in health products, and food industry. Using natural antimicrobials are interesting strategies for reducing the use of chemical additives in the food industry. Essential oils (EOs) are defined as a mixture of volatile water insoluble substances to be incorporated into the edible films due to exhibit antimicrobial effects. Moreover, evaluation EOs on the physical, optical and structural properties of the resulting film is also important. Therefore, the aims of this work were to determine the effect Eucalyptus globulus essential oil on antibacterial properties (2) to determine the antimicrobial activity of chitosan based films containing Eucalyptus globulus essential oil against S. aureus, B. cereus, E. coli and S. intertidis. Materials and methods: The foodborne microbial strains were prepared from Persian Type Culture Collection. The essential oil was analyzed by gas chromatography (GC) (Thermoquest 2000, UK). In this study, the antimicrobial activity of Eucalyptus globulus essential oils (EGOs) was evaluated against two gram positive (S. aureus and B. cereus) and two gram negative (E. coli and S. intertidis) bacteria by the agar diffusion technique and microdilution test. The effect of EGO was evaluated in liquid media and vaporous phase too. Chitosan solution were prepared by dissolving 1.5 % (W/V) of chitosan in aqueous solution containing 0.7% (V/V) of acetic acid under a magnetic stirrer at 40°C until chitosan was completely dissolved. Glycerol as plasticizer (10% weight of chitosan powder) was added to the solution and stirred for 10 minutes. The EGO with concentrations of 0.5, 1 and 1.5% v/v was added to the solution and was stirred for 5 minutes. The film forming solutions using a homogenizer (Heidolph, Germany) were homogenized with 12000 rpm for 4 min, then degassed for 5 min and 25 ml were cast on a 10 cm
{"title":"Evaluation antibacterial activity of Chitosan bioactive film enriched with Eucalyptus globulus essentoil oil","authors":"E. Azadbakht, Y. Maghsoudlou, M. Khomeiri, M. Kashiri","doi":"10.22067/IFSTRJ.V1395I0.57272","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1395I0.57272","url":null,"abstract":"Introduction: The edible films and coatings had remarkable growth in recent years to increase the shelf life and to enhance food quality, stability, and safety and expected to have an important impact on the food market in the following years. In addition, these matrices can be used as carriers of antimicrobials to minimize the risk of foodborne contamination by pathogens and inhibit the development of spoiler microbes. Antimicrobial packaging is a type of active packaging that provides the continuous migration of antimicrobial components to the surface of the foods. Chitosan is a linear copolymer of β-1, 4-linked D-glucosamine and N-acetyl-d-glucosamine. It is a cationic polysaccharide for food packaging applications, due to its unique characteristics of films, including excellent oxygen barrier properties, good mechanical properties, nontoxicity and good antimicrobial activity. Eucalyptus is a plant native from Australia and the Myrtasya family that includes about 900 species and sub-species. There is abundant scientific evidence regarding the efficacy of different species Myrtasya as the antibacterial and antifungal compounds used in health products, and food industry. Using natural antimicrobials are interesting strategies for reducing the use of chemical additives in the food industry. Essential oils (EOs) are defined as a mixture of volatile water insoluble substances to be incorporated into the edible films due to exhibit antimicrobial effects. Moreover, evaluation EOs on the physical, optical and structural properties of the resulting film is also important. Therefore, the aims of this work were to determine the effect Eucalyptus globulus essential oil on antibacterial properties (2) to determine the antimicrobial activity of chitosan based films containing Eucalyptus globulus essential oil against S. aureus, B. cereus, E. coli and S. intertidis. \u0000 \u0000Materials and methods: The foodborne microbial strains were prepared from Persian Type Culture Collection. The essential oil was analyzed by gas chromatography (GC) (Thermoquest 2000, UK). In this study, the antimicrobial activity of Eucalyptus globulus essential oils (EGOs) was evaluated against two gram positive (S. aureus and B. cereus) and two gram negative (E. coli and S. intertidis) bacteria by the agar diffusion technique and microdilution test. The effect of EGO was evaluated in liquid media and vaporous phase too. Chitosan solution were prepared by dissolving 1.5 % (W/V) of chitosan in aqueous solution containing 0.7% (V/V) of acetic acid under a magnetic stirrer at 40°C until chitosan was completely dissolved. Glycerol as plasticizer (10% weight of chitosan powder) was added to the solution and stirred for 10 minutes. The EGO with concentrations of 0.5, 1 and 1.5% v/v was added to the solution and was stirred for 5 minutes. The film forming solutions using a homogenizer (Heidolph, Germany) were homogenized with 12000 rpm for 4 min, then degassed for 5 min and 25 ml were cast on a 10 cm ","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"13 1","pages":"784-797"},"PeriodicalIF":0.0,"publicationDate":"2017-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46002419","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 : 2017-04-01DOI: 10.22067/ifstrj.v1395i0.57744
سروناز اوصیا, زینب رفتنی امیری
Introduction: The Phaseolus Vulgaris on a global scale of cultivation has been categorized in the first rank and considered as the seventh staple food in the world. Proteins are usually classified into 3 groups including flours with 50 to 65 percent protein, concentrate with 65 percent protein and isolates with over 90 percent protein. Protein concentrate is produced by defatted flour through removal of soluble sugars, soluble fiber and minor compounds by alcohol, water or diluted acid with pH around 4-4.8. Protein isolate is affected by further refining processes compared to protein concentrate. In addition to the importance of the nutritional properties, crop proteins have a key role as a functional agent in the formulation of food products. Solubility, water binding capacity, oil absorption capacity, emulsifying and foaming abilities are noticed as the main functional properties. One of the specific and unique varieties of beans is Phaseolus Vulgaris var (aroos bean). The aim of this study was to determine the chemical composition of flour and bean protein isolate. In addition, some of the functional properties such as emulsification properties, foaming and stability as well as the effect of pH and ionic strength on above-mentioned characteristics were investigated. Materials and Methods: The seed of Phaseolus Vulgaris and refined soybean oil (0ila) were purchased from Sari local supermarket. Phaseolus Vulgaris protein isolate was extracted and obtained powder was kept in impervious polyethylene plastic bags against moisture and air and placed at -18 ° C until analysis. The efficiency was calculated based on the sediment. Also, chemical composition and purity of the isolates were determined. Some functional properties, including emulsifying properties and foaming capacity at pH 4, 7, 8 and 10 were tested; and impact of the ionic strength of NaCl in concentrations of 0, 0.5 and 1 molar were examined. The results of all treatments were expressed based on the average of triplicate. Means were subjected to analysis of variances (one way-ANOVA) using (SPSS Statistics version 16) software program. Differences among the mean values of the various treatments were determined by Duncan test and the significance was defined at p < 0.05. The graphs were drawn using Excel software. Results and Discussion: Phaseolus Vulgaris had 9% protein isolate efficiency and purity of 89.06%. The amount of protein in Phaseolus Vulgaris flour was less than the amount of protein that has been reported for other crops. While in terms of purity, protein isolate was similar to legumes in other studies. Foaming ability and emulsifying properties of Phaseolus Vulgaris protein isolate at 7 = pH were 42% and 65%, respectively. The value of this parameter using exposure to alkaline region and keeping far from the isoelectric point at pH = 10 were risen to the highest amount of 70.23% and 77.33%, respectively. During 90 minutes, stability of emulsions and foams were graduall
菜豆(Phaseolus Vulgaris)在全球范围内的种植规模已被列为第一级，被认为是世界第七大主食。蛋白质通常分为3类，包括含有50%至65%蛋白质的面粉，含有65%蛋白质的浓缩物和含有90%以上蛋白质的分离物。浓缩蛋白是由脱脂面粉通过酒精、水或pH值约为4-4.8的稀释酸去除可溶性糖、可溶性纤维和少量化合物而生产的。与浓缩蛋白相比，分离蛋白受进一步精制工艺的影响。除了营养特性的重要性外，作物蛋白质作为一种功能剂在食品配方中也起着关键作用。溶解度、水结合能力、吸油能力、乳化和发泡能力是其主要的功能特性。豆的一个特殊和独特的品种是Phaseolus Vulgaris var (aroos bean)。本研究的目的是测定面粉和大豆分离蛋白的化学成分。此外，还研究了其乳化性能、发泡性能、稳定性等功能性能，以及pH值和离子强度对上述性能的影响。材料与方法:菜豆种子和精制大豆油(0ila)购自沙里当地超市。提取菜豆分离蛋白，得到的粉末保存在不透水的聚乙烯塑料袋中，防潮和透气，放置在-18°C以待分析。效率是基于泥沙计算的。并对分离物的化学成分和纯度进行了测定。测试了pH值为4、7、8和10时的乳化性能和发泡性能;考察了NaCl在0、0.5和1mol / l浓度下离子强度的影响。所有处理的结果均以三次重复的平均值表示。使用(SPSS Statistics version 16)软件程序对平均值进行方差分析(单因素方差分析)。采用Duncan检验确定各处理平均值之间的差异，p < 0.05为显著性。图表使用Excel软件绘制。结果与讨论:菜豆分离蛋白效率为9%，纯度为89.06%。菜豆粉的蛋白质含量低于其他作物的蛋白质含量。而在纯度方面，分离蛋白在其他研究中与豆类相似。7 = pH条件下，菜豆分离蛋白的起泡率和乳化性能分别为42%和65%。在pH = 10时，暴露于碱性区域和远离等电点时，该参数值分别达到70.23%和77.33%的最大值。在90分钟内，乳剂和泡沫的稳定性逐渐降低。随着NaCl浓度的增加，泡沫容量和乳化性能显著降低。考虑到菜豆分离蛋白的有效功能，其在肉制品、蛋糕、饼干、饼干、酱料和汤料中的应用还有待进一步研究。
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