Pub Date : 2016-05-28DOI: 10.22067/IFSTRJ.V1395I0.53614
Amir Pourfarzad, M. Karimi, Zahra Ahmadian, Sudiyeh Hejri-Zarifi, S. Gheibi
Introduction: Flat breads are the main dietary staple in many Middle Eastern and North African countries. In today’s demanding world, the use of bread improvers has become an indispensable part of enhancing the quality of bakery products. Bread improvers are technically sophisticated blends of functional ingredients, which if formulated correctly, will enhance the development of dough structure, facilitate trouble-free production, and provide the desired result of consistent products having optimal quality at the lowest possible cost. Among the functional food additives, polyols have been increasingly used to improve the quality and shelf life of bread. Polyols have been used successfully to extend the shelf life of ready to eat bread used by the military, Barbari bread fortified with soy flour, as well as flour tortillas. Emulsifiers, a subset of surfactants, have been widely used by the baking industry. The function of surfactants, as crumb softening agents, is closely related to their interaction or complex formation with starch, particularly the linear amylose fraction, to retard bread staling. Surfactants, such as SSL and DATEM that are the most efficient in breadmaking are able to form lamellar mesophases or gel structures in water. It has been shown that for polar lipids the lamellar liquid-crystalline phase is the most effective form in which this component can be added to bread dough in order to improve loaf volume. Mechanical properties of dough play an important role in baking industries. In a few cases, it can be desirable, for example, to fix some ingredients on bakery products. The dough is expected not to stick to metal surfaces and to show a good resistance to vibration and mechanical shock to minimize detrimental effects such as process breakdown, production loss and contamination of the equipment. Thus, the present study was designed: (a) to examine the effects of different emulsifiers (sodium stearoyl-2-lactylate and diacetyl tartaric acid esters of monoglycerides) and polyol (propylene glycol) on Barbari flat bread performance when used singly and in combination at different levels; (b) to obtain the relationship between mechanical and rheological properties of dough and quality, shelf life, sensory and image parameters of bread using the asymmetric methods (response surface methodology and partial least squares regression) and symmetric methods (coefficients of determination and Principal components analysis) and (c) to determine the optimum formulations for Barbari flat bread improver. Materials and methods: Commercial Triticum aestivum wheat flour (locally named Setareh) was procured from the AceeArd Co., Khorasan, Iran. Propylene glycol (PG) was purchased from J.T. Baker Chemical Company (Phillipsburg, NJ). Sodium stearoyl-2-lactylate (SSL) and diacetyl tartaric acid esters of monoglycerides (DATEMs) were provided by Vista Tejarat Company (Tehran, Iran). Moisture, ash, fat, protein, wet gluten and falling number were de
简介:扁面包是许多中东和北非国家的主食。在当今要求苛刻的世界中，面包改良剂的使用已成为提高烘焙产品质量不可或缺的一部分。面包改良剂是技术上复杂的功能性成分混合物，如果配方正确，将促进面团结构的发展，促进无故障生产，并以尽可能低的成本提供一致的产品和最佳质量的预期结果。在功能性食品添加剂中，多元醇被越来越多地用于提高面包的质量和保质期。多元醇已被成功地用于延长军队使用的即食面包的保质期，用大豆粉强化的巴巴里面包，以及面粉玉米饼。乳化剂是表面活性剂的一个分支，在烘焙工业中得到了广泛的应用。表面活性剂作为面包屑软化剂，其延缓面包变质的作用与其与淀粉，特别是直链淀粉的相互作用或络合物的形成密切相关。在面包制作中最有效的表面活性剂，如SSL和DATEM，能够在水中形成层状中间相或凝胶结构。研究表明，对于极性脂类，层状液晶相是最有效的形式，这种成分可以添加到面包面团中，以提高面包体积。面团的力学性能在烘焙工业中起着重要的作用。在少数情况下，它可能是可取的，例如，在烘焙产品上固定某些成分。预计面团不会粘在金属表面上，并表现出良好的抗振动和机械冲击能力，以尽量减少工艺故障、生产损失和设备污染等有害影响。因此，本研究的目的是:(a)研究不同乳化剂(硬脂酰-2-乳酸钠和单甘油三酯二乙酰酒石酸酯)和多元醇(丙二醇)在单独使用和不同水平组合使用时对巴巴里扁平面包性能的影响;(b)利用非对称方法(响应面法和偏最小二乘回归法)和对称方法(决定系数法和主成分分析法)获得面团的力学和流变特性与面包质量、保质期、感官和图像参数之间的关系;(c)确定Barbari扁面包改良剂的最佳配方。材料和方法:商品Triticum aestivum小麦粉(当地名为Setareh)采购自伊朗呼罗珊的AceeArd公司。丙二醇(PG)购自J.T. Baker Chemical Company (Phillipsburg, NJ)。硬脂酰-2-乳酸钠(SSL)和单甘油三酯二乙酰酒石酸酯(DATEMs)由Vista Tejarat公司(伊朗德黑兰)提供。水分、灰分、脂肪、蛋白质、湿面筋和落体数按AACC标准方法测定。每个特征取三次重复。凝胶样品采用硬脂酰-2-乳酸钠(SSL)、单甘油酯二乙酰酒石酸酯(DATEM)和丙二醇(PG)制备，浓度范围为0-0.5 g/100g。根据Maleki et al.(1981)的方法制作面包。采用比容法对新鲜面包样品进行了质量分析。根据伊朗扁面包评价方法选取面包的感官属性，包括面包形态和形状;上表面性能;底面性能;孔隙;质地的坚固性和柔软性;咀嚼性;气味、风味和口感以及总体质量得分。分别于1 h、3、5、7 d后通过渗透试验评价其霉变现象及变化情况。得到了描述地壳外缘区域的L*、a*和b*颜色的平均值。颗粒特征为平均细胞面积、孔隙率和细胞密度。使用design Expert Version软件构建中心复合设计，并用于不同凝胶成分组合的采样。计算拟合缺失(Lack of fit)、决定系数(R2)、adj-R2、变异系数(CV)和显著性概率来检验模型的充分性。采用Minitab 15软件进行多元相关矩阵、决定系数和主成分分析。结果与讨论:该面粉的特性在中筋面粉的典型值范围内，适合制作伊朗巴巴里扁面包。结果表明:SSL的加入提高了面团的粘接性，但由于SSL的二次效应如回弹性，使面团的粘接性降低。这三种成分对凝胶配方的硬度、粘稠度和嚼劲都有影响。但是他们的相互作用对他们产生了影响。 简介:扁面包是许多中东和北非国家的主食。在当今要求苛刻的世界中，面包改良剂的使用已成为提高烘焙产品质量不可或缺的一部分。面包改良剂是技术上复杂的功能性成分混合物，如果配方正确，将促进面团结构的发展，促进无故障生产，并以尽可能低的成本提供一致的产品和最佳质量的预期结果。在功能性食品添加剂中，多元醇被越来越多地用于提高面包的质量和保质期。多元醇已被成功地用于延长军队使用的即食面包的保质期，用大豆粉强化的巴巴里面包，以及面粉玉米饼。乳化剂是表面活性剂的一个分支，在烘焙工业中得到了广泛的应用。表面活性剂作为面包屑软化剂，其延缓面包变质的作用与其与淀粉，特别是直链淀粉的相互作用或络合物的形成密切相关。在面包制作中最有效的表面活性剂，如SSL和DATEM，能够在水中形成层状中间相或凝胶结构。研究表明，对于极性脂类，层状液晶相是最有效的形式，这种成分可以添加到面包面团中，以提高面包体积。面团的力学性能在烘焙工业中起着重要的作用。在少数情况下，它可能是可取的，例如，在烘焙产品上固定某些成分。预计面团不会粘在金属表面上，并表现出良好的抗振动和机械冲击能力，以尽量减少工艺故障、生产损失和设备污染等有害影响。因此，本研究的目的是:(a)研究不同乳化剂(硬脂酰-2-乳酸钠和单甘油三酯二乙酰酒石酸酯)和多元醇(丙二醇)在单独使用和不同水平组合使用时对巴巴里扁平面包性能的影响;(b)利用非对称方法(响应面法和偏最小二乘回归法)和对称方法(决定系数法和主成分分析法)获得面团的力学和流变特性与面包质量、保质期、感官和图像参数之间的关系;(c)确定Barbari扁面包改良剂的最佳配方。材料和方法:商品Triticum aestivum小麦粉(当地名为Setareh)采购自伊朗呼罗珊的AceeArd公司。丙二醇(PG)购自J.T. Baker Chemical Company (Phillipsburg, NJ)。硬脂酰-2-乳酸钠(SSL)和单甘油三酯二乙酰酒石酸酯(DATEMs)由Vista Tejarat公司(伊朗德黑兰)提供。水分、灰分、脂肪、蛋白质、湿面筋和落体数按AACC标准方法测定。每个特征取三次重复。凝胶样品采用硬脂酰-2-乳酸钠(SSL)、单甘油酯二乙酰酒石酸酯(DATEM)和丙二醇(PG)制备，浓度范围为0-0.5 g/100g。根据Maleki et al.(1981)的方法制作面包。采用比容法对新鲜面包样品进行了质量分析。根据伊朗扁面包评价方法选取面包的感官属性，包括面包形态和形状;上表面性能;底面性能;孔隙;质地的坚固性和柔软性;咀嚼性;气味、风味和口感以及总体质量得分。分别于1 h、3、5、7 d后通过渗透试验评价其霉变现象及变化情况。得到了描述地壳外缘区域的L*、a*和b*颜色的平均值。颗粒特征为平均细胞面积、孔隙率和细胞密度。使用design Expert Version软件构建中心复合设计，并用于不同凝胶成分组合的采样。计算拟合缺失(Lack of fit)、决定系数(R2)、adj-R2、变异系数(CV)和显著性概率来检验模型的充分性。采用Minitab 15软件进行多元相关矩阵、决定系数和主成分分析。结果与讨论:该面粉的特性在中筋面粉的典型值范围内，适合制作伊朗巴巴里扁面包。结果表明:SSL的加入提高了面团的粘接性，但由于SSL的二次效应如回弹性，使面团的粘接性降低。这三种成分对凝胶配方的硬度、粘稠度和嚼劲都有影响。但是他们的相互作用对他们产生了影响。 另一方面，虽然所有成分的加入都增加了内聚性，但它们之间的相互作用对内聚性有显著影响。面团的力学性能与面团的面相学、质量、感官参数、图像处理和面包的保质期有关。实验证明，主成分分析(PC
{"title":"Use of dough mechanical properties in the prediction rheology of dough, quality, sensory, shelf life and microstructure of bread: investigation by asymmetric and symmetric multivariate methods","authors":"Amir Pourfarzad, M. Karimi, Zahra Ahmadian, Sudiyeh Hejri-Zarifi, S. Gheibi","doi":"10.22067/IFSTRJ.V1395I0.53614","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1395I0.53614","url":null,"abstract":"Introduction: Flat breads are the main dietary staple in many Middle Eastern and North African countries. In today’s demanding world, the use of bread improvers has become an indispensable part of enhancing the quality of bakery products. Bread improvers are technically sophisticated blends of functional ingredients, which if formulated correctly, will enhance the development of dough structure, facilitate trouble-free production, and provide the desired result of consistent products having optimal quality at the lowest possible cost. Among the functional food additives, polyols have been increasingly used to improve the quality and shelf life of bread. Polyols have been used successfully to extend the shelf life of ready to eat bread used by the military, Barbari bread fortified with soy flour, as well as flour tortillas. Emulsifiers, a subset of surfactants, have been widely used by the baking industry. The function of surfactants, as crumb softening agents, is closely related to their interaction or complex formation with starch, particularly the linear amylose fraction, to retard bread staling. Surfactants, such as SSL and DATEM that are the most efficient in breadmaking are able to form lamellar mesophases or gel structures in water. It has been shown that for polar lipids the lamellar liquid-crystalline phase is the most effective form in which this component can be added to bread dough in order to improve loaf volume. Mechanical properties of dough play an important role in baking industries. In a few cases, it can be desirable, for example, to fix some ingredients on bakery products. The dough is expected not to stick to metal surfaces and to show a good resistance to vibration and mechanical shock to minimize detrimental effects such as process breakdown, production loss and contamination of the equipment. Thus, the present study was designed: (a) to examine the effects of different emulsifiers (sodium stearoyl-2-lactylate and diacetyl tartaric acid esters of monoglycerides) and polyol (propylene glycol) on Barbari flat bread performance when used singly and in combination at different levels; (b) to obtain the relationship between mechanical and rheological properties of dough and quality, shelf life, sensory and image parameters of bread using the asymmetric methods (response surface methodology and partial least squares regression) and symmetric methods (coefficients of determination and Principal components analysis) and (c) to determine the optimum formulations for Barbari flat bread improver. \u0000 \u0000Materials and methods: Commercial Triticum aestivum wheat flour (locally named Setareh) was procured from the AceeArd Co., Khorasan, Iran. Propylene glycol (PG) was purchased from J.T. Baker Chemical Company (Phillipsburg, NJ). Sodium stearoyl-2-lactylate (SSL) and diacetyl tartaric acid esters of monoglycerides (DATEMs) were provided by Vista Tejarat Company (Tehran, Iran). Moisture, ash, fat, protein, wet gluten and falling number were de","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"13 1","pages":"663-679"},"PeriodicalIF":0.0,"publicationDate":"2016-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68576860","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 : 2016-05-12DOI: 10.22067/ifstrj.v1395i1.27848
Amin Rangriz, S. A. Mortazavi, Morteza Khomeiri, Soheil Amiri
Introduction Traditional mayonnaise is probably one of the oldest and most widely used sauces in all over the world. Mayonnaise is a product with particular consistency and is classified as a type of oil in water emulsions. Vegetable oil, acetic acid, and egg yolk are main components of mayonnaise. In addition, mayonnaise may contain salt, sweeteners, spices, effective flavor materials, preservatives and stabilizers. It must contain at least 78.5 % of total fat and 6 % pureegg yolk. Due tohigh levels of oil present in mayonnaise, continuous usageof this product may result in diseases such as obesity,arteriosclerosis, hypertension and cardiovascular diseases.Therefore, consumers tend to consume low-fat products. Yoghurt is a very useful fermented milk products in terms of lactic acid bacteria that have beneficial effects on human health and Because of the similarity between this productand mayonnaise in terms of rheological properties, Yoghurt have been selected as a fat mimetic in mayonnaise.Therefore, the objective of present study was to investigate the effects of partial fat substitutionby yoghurt on physicochemical, rheological and sensory properties of low fat mayonnaise. Materials and methods Mayonnaise preparation One kilogram of each mayonnaise sample was prepared.Different recipes of mayonnaise contained yoghurt asfat mimetic (as % of oil and yoghurt) including (49.5 % & 25%), (33% & 50%), (16.5% & 75%). All formulations contained 13 % Egg yolk, 10 % Vinegar, 1 %Mustard, 1 % common salt ,4 % sugar , sodium benzoate 0.07 % , Xanthan gum 0.2%.Mayonnaise preparation procedure was as follows; firstlyegg and vinegar were mixed together and then all otherIngredients(including Yoghurt for the low fatmayonnaise recipes) except oil were added and mixed well. The oil was finally poured insidethe mixer very slowly and homogenized for 1 min. Subsamples (250 g) of mayonnaise were aseptically transferredto sterile 250 ml, Duran glass bottles withpolypropylenescrew caps and left for one-day at 5 °C. Proximate composition analysis Moisture, protein, and ash contents were determined accordingto AOAC (2005) official methods. Fat content wasmeasured by Bligh and Dyer (1959) method, and totalcarbohydrate content was calculated by difference. Rheological measurements Rheological measurements were performed after 24 hstorage using a Brookfield viscometer Model RVDV-IIwith aspindle no.6 at 5 °C and 25 °C. Shear stress data wereplotted versus shear rate for each mayonnaise sample ata range of spindle speed (10–200 rpm). Plots of Lnshear stress versus Ln shear rate (for each sample) werethen used to calculate values including flow behaviorindex (n) andconsistency coefficient (K). Texture analysis Mayonnaise samples were stored in refrigerator for 24 huntil texture analysis. The measurements were carriedout using a Brookfield texture analyzer (BrookfieldLFRA texture analyzer model number 4500 texture prolite) equipped with a 38 mm diameter cylindrica
{"title":"ویژگی های فیزیکوشیمیایی، بافتی، حسی و رئولوژیکی سس مایونز کم کالری بر پایه لبنیات","authors":"Amin Rangriz, S. A. Mortazavi, Morteza Khomeiri, Soheil Amiri","doi":"10.22067/ifstrj.v1395i1.27848","DOIUrl":"https://doi.org/10.22067/ifstrj.v1395i1.27848","url":null,"abstract":"Introduction \u0000Traditional mayonnaise is probably one of the oldest and most widely used sauces in all over the world. Mayonnaise is a product with particular consistency and is classified as a type of oil in water emulsions. Vegetable oil, acetic acid, and egg yolk are main components of mayonnaise. In addition, mayonnaise may contain salt, sweeteners, spices, effective flavor materials, preservatives and stabilizers. It must contain at least 78.5 % of total fat and 6 % pureegg yolk. Due tohigh levels of oil present in mayonnaise, continuous usageof this product may result in diseases such as obesity,arteriosclerosis, hypertension and cardiovascular diseases.Therefore, consumers tend to consume low-fat products. \u0000Yoghurt is a very useful fermented milk products in terms of lactic acid bacteria that have beneficial effects on human health and Because of the similarity between this productand mayonnaise in terms of rheological properties, Yoghurt have been selected as a fat mimetic in mayonnaise.Therefore, the objective of present study was to investigate the effects of partial fat substitutionby yoghurt on physicochemical, rheological and sensory properties of low fat mayonnaise. \u0000 \u0000Materials and methods \u0000Mayonnaise preparation \u0000One kilogram of each mayonnaise sample was prepared.Different recipes of mayonnaise contained yoghurt asfat mimetic (as % of oil and yoghurt) including (49.5 % & 25%), (33% & 50%), (16.5% & 75%). All formulations contained 13 % Egg yolk, 10 % Vinegar, 1 %Mustard, 1 % common salt ,4 % sugar , sodium benzoate 0.07 % , Xanthan gum 0.2%.Mayonnaise preparation procedure was as follows; firstlyegg and vinegar were mixed together and then all otherIngredients(including Yoghurt for the low fatmayonnaise recipes) except oil were added and mixed well. The oil was finally poured insidethe mixer very slowly and homogenized for 1 min. Subsamples (250 g) of mayonnaise were aseptically transferredto sterile 250 ml, Duran glass bottles withpolypropylenescrew caps and left for one-day at 5 °C. \u0000Proximate composition analysis \u0000Moisture, protein, and ash contents were determined accordingto AOAC (2005) official methods. Fat content wasmeasured by Bligh and Dyer (1959) method, and totalcarbohydrate content was calculated by difference. \u0000Rheological measurements \u0000Rheological measurements were performed after 24 hstorage using a Brookfield viscometer Model RVDV-IIwith aspindle no.6 at 5 °C and 25 °C. Shear stress data wereplotted versus shear rate for each mayonnaise sample ata range of spindle speed (10–200 rpm). Plots of Lnshear stress versus Ln shear rate (for each sample) werethen used to calculate values including flow behaviorindex (n) andconsistency coefficient (K). \u0000Texture analysis \u0000Mayonnaise samples were stored in refrigerator for 24 huntil texture analysis. The measurements were carriedout using a Brookfield texture analyzer (BrookfieldLFRA texture analyzer model number 4500 texture prolite) equipped with a 38 mm diameter cylindrica","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"12 1","pages":"34-48"},"PeriodicalIF":0.0,"publicationDate":"2016-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68576588","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 : 2016-05-04DOI: 10.22067/IFSTRJ.V1394I6.51651
A. Yousefi, N. Ghasemian
In this work, a hybrid GMDH–neural network model was developed in order to predict the moisture content of papaya slices during hot air drying in a cabinet dryer. For this purpose, parameters including drying time, slices thickness and drying temperature were considered as the inputs and the amount of moisture ratio (MR) was estimated as the output. Exactly 50% of the data points were used for training and 50% for testing. In addition, four different mathematical models were fitted to the experimental data and compared with the GMDH model. The determination coefficient (R2) and root mean square error (RMSE) computed for the GMDH model were 0.9960 and 0.0220,and for the best mathematical model (Newton model) were 0.9954 and 0.0230, respectively. Thus, it was deduced that the estimation of moisture content of thin layer papaya fruit slices could be better modeled by a GMDH model than by the mathematical models.
{"title":"PREDICTION OF PAPAYA FRUIT MOISTURE CONTENT USING HYBRID GMDH - NEURAL NETWORK MODELING DURING THIN LAYER DRYING PROCESS","authors":"A. Yousefi, N. Ghasemian","doi":"10.22067/IFSTRJ.V1394I6.51651","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1394I6.51651","url":null,"abstract":"In this work, a hybrid GMDH–neural network model was developed in order to predict the moisture content of papaya slices during hot air drying in a cabinet dryer. For this purpose, parameters including drying time, slices thickness and drying temperature were considered as the inputs and the amount of moisture ratio (MR) was estimated as the output. Exactly 50% of the data points were used for training and 50% for testing. In addition, four different mathematical models were fitted to the experimental data and compared with the GMDH model. The determination coefficient (R2) and root mean square error (RMSE) computed for the GMDH model were 0.9960 and 0.0220,and for the best mathematical model (Newton model) were 0.9954 and 0.0230, respectively. Thus, it was deduced that the estimation of moisture content of thin layer papaya fruit slices could be better modeled by a GMDH model than by the mathematical models.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"11 1","pages":"747-757"},"PeriodicalIF":0.0,"publicationDate":"2016-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68572790","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 : 2016-05-03DOI: 10.22067/ifstrj.v1395i2.32219
A. Ayoubi, N. Sedaghat, M. Kashaninejad, M. Mohebbi, M. Nassiri
The purpose of this research was study effect of drying conditions (temperature at three levels of 60,70, and 80 oC, air velocity at two levels of 1/5 and 2/5 m/s, and four pretreatments including potassium carbonate and paksan oil, olive oil, hot water and no pretreatment (control)) on drying grape process and quality of raisin including rehydration, shrinkage, hardness and browning index. The results showed that temperature, air velocity and pretreatment have significant effects on drying rate and quality of raisin. Drying rate increased with increasing temperature and air velocity and with application of preatreatment. The best values of hardness (0.73 N), shrinkage (81/04%) and the least value of browning index (0/157) were related to dried raisin at 60 oC and most value of rehydration (1/266) was related to dried raisin at 70 oC. Air velocity just significantly affected on browning index. Increasing air velocity decreased browning index. Also between used preatreatments , potassium carbonate and paksan oil caused best physicochemical results.
{"title":"Study effect of drying conditions in cabinet dryer on drying rate of grape and quality of raisin","authors":"A. Ayoubi, N. Sedaghat, M. Kashaninejad, M. Mohebbi, M. Nassiri","doi":"10.22067/ifstrj.v1395i2.32219","DOIUrl":"https://doi.org/10.22067/ifstrj.v1395i2.32219","url":null,"abstract":"The purpose of this research was study effect of drying conditions (temperature at three levels of 60,70, and 80 oC, air velocity at two levels of 1/5 and 2/5 m/s, and four pretreatments including potassium carbonate and paksan oil, olive oil, hot water and no pretreatment (control)) on drying grape process and quality of raisin including rehydration, shrinkage, hardness and browning index. The results showed that temperature, air velocity and pretreatment have significant effects on drying rate and quality of raisin. Drying rate increased with increasing temperature and air velocity and with application of preatreatment. The best values of hardness (0.73 N), shrinkage (81/04%) and the least value of browning index (0/157) were related to dried raisin at 60 oC and most value of rehydration (1/266) was related to dried raisin at 70 oC. Air velocity just significantly affected on browning index. Increasing air velocity decreased browning index. Also between used preatreatments , potassium carbonate and paksan oil caused best physicochemical results.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"12 1","pages":"226-238"},"PeriodicalIF":0.0,"publicationDate":"2016-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68577442","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 : 2016-05-03DOI: 10.22067/ifstrj.v1395i0.45890
Elham Sadati Gol Afshani, S. Jafari, Seid Mahdi Kashaninejad, Shahram Beiraghi Toosi, Mohammad Ganjeh
Introduction: Osmotic dehydration involves the partial removal of water by direct contact of a product with a hypertonic medium such as high concentration of sugar, salt or sugar-salt solutions. In this process, food pieces are immersed in a hypertonic solution. The natural membrane of food cells acts as a semipermeable layer so the water moves across the membrane from an area of high water potential (low solute concentration) to an area of low water potential (high solute concentration), meaning the driving force for water removal is the concentration gradient between the solution and the intracellular fluid. During osmotic dehydration, osmotic solute is absorbed by food materials and has undesirable effects on water removal, nutritional and organoleptic properties. Use of coating improves the osmotic processing. Best factor for evaluation of coating material is performance ratio (WL/SG). So a coating should reduce solid uptake without negative effects on water removal. Materials and methods: The apples (Golden delicious) used in this study were purchased from a local market in Mashhad (Iran) and stored at 4-6°C before processing. The sucrose (99.9%, Fariman sugar company, Iran), carrageenan (kappa type, Negin Khorak Pars Company, Iran), carboxy methyl cellulose (sandros, Japan) and calcium chloride (Dr. Mojallali Lab., Iran) were also used. In this work, apple cubes were single and double coated in three concentrations (0.5, 1 and 1.5% w/w) of carboxy methyl cellulose (CMC) and carrageenan solution and dehydrated osmotically in different concentrations (30, 45 and 60˚ BX) of sucrose solutions. Results and Discussion: The results of this study indicated that increasing coating solution concentration from 0.5% to 1.5% decreased water loss. Also the water loss increased when the number of coating layers and the concentration of osmotic solution increased (from 30 to 60 ˚ BX). Generally, water loss and solids uptake in the samples coated with carrageenan was higher and lower than their CMC counterparts, respectively. The solids uptake in the samples coated with CMC increased by increasing the number of layers, osmotic solution concentration (from 30 to 60˚BX) and coating solution concentration (from 0.5 to 1.5%). The solids uptake increased and decreased with increase in layer number and coating solution concentration (from 0.5% to 1.5%), respectively. Increasing the osmotic solution concentration up to 45 ˚ BX increased solids uptake but, more increasingly did not have a significant effect on it. Finally, it cannot be said strictly that one coating type would facilitate osmotic process or not. It depends on various process factors. Among the 36 treatments studied in this research, the single coated samples with 1% carrageenan treated in 60 ˚ BX sucrose solution and the single and double coated samples with 0.5% CMC treated in 45 ˚ BX sucrose solution were the best, as they had 50% higher performance ratio than control (uncoated) sample.
{"title":"بررسی اثرتعداد لایهها و غلظتهای مختف پوششهای خوراکی کربوکسیمتیلسلولز و کاراگینان بر کارایی فرایند خشک کردن اسمزی سیب زرد لبنانی","authors":"Elham Sadati Gol Afshani, S. Jafari, Seid Mahdi Kashaninejad, Shahram Beiraghi Toosi, Mohammad Ganjeh","doi":"10.22067/ifstrj.v1395i0.45890","DOIUrl":"https://doi.org/10.22067/ifstrj.v1395i0.45890","url":null,"abstract":"Introduction: Osmotic dehydration involves the partial removal of water by direct contact of a product with a hypertonic medium such as high concentration of sugar, salt or sugar-salt solutions. In this process, food pieces are immersed in a hypertonic solution. The natural membrane of food cells acts as a semipermeable layer so the water moves across the membrane from an area of high water potential (low solute concentration) to an area of low water potential (high solute concentration), meaning the driving force for water removal is the concentration gradient between the solution and the intracellular fluid. During osmotic dehydration, osmotic solute is absorbed by food materials and has undesirable effects on water removal, nutritional and organoleptic properties. Use of coating improves the osmotic processing. Best factor for evaluation of coating material is performance ratio (WL/SG). So a coating should reduce solid uptake without negative effects on water removal. \u0000 \u0000Materials and methods: The apples (Golden delicious) used in this study were purchased from a local market in Mashhad (Iran) and stored at 4-6°C before processing. The sucrose (99.9%, Fariman sugar company, Iran), carrageenan (kappa type, Negin Khorak Pars Company, Iran), carboxy methyl cellulose (sandros, Japan) and calcium chloride (Dr. Mojallali Lab., Iran) were also used. In this work, apple cubes were single and double coated in three concentrations (0.5, 1 and 1.5% w/w) of carboxy methyl cellulose (CMC) and carrageenan solution and dehydrated osmotically in different concentrations (30, 45 and 60˚ BX) of sucrose solutions. \u0000 \u0000Results and Discussion: The results of this study indicated that increasing coating solution concentration from 0.5% to 1.5% decreased water loss. Also the water loss increased when the number of coating layers and the concentration of osmotic solution increased (from 30 to 60 ˚ BX). Generally, water loss and solids uptake in the samples coated with carrageenan was higher and lower than their CMC counterparts, respectively. The solids uptake in the samples coated with CMC increased by increasing the number of layers, osmotic solution concentration (from 30 to 60˚BX) and coating solution concentration (from 0.5 to 1.5%). The solids uptake increased and decreased with increase in layer number and coating solution concentration (from 0.5% to 1.5%), respectively. Increasing the osmotic solution concentration up to 45 ˚ BX increased solids uptake but, more increasingly did not have a significant effect on it. Finally, it cannot be said strictly that one coating type would facilitate osmotic process or not. It depends on various process factors. Among the 36 treatments studied in this research, the single coated samples with 1% carrageenan treated in 60 ˚ BX sucrose solution and the single and double coated samples with 0.5% CMC treated in 45 ˚ BX sucrose solution were the best, as they had 50% higher performance ratio than control (uncoated) sample.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"1396 1","pages":"680-690"},"PeriodicalIF":0.0,"publicationDate":"2016-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68574376","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 : 2016-05-03DOI: 10.22067/ifstrj.v12i4.40410
N. Kamali, A. Shaviklo, A. Motamedzadegan
Introduction: At least 60% of the estimated 300,000 metric tons of tuna that are processed in Iran areby-products which arebeingwasted and converted to non-human products as fish meal or fertilizers. Therefore, a major challenge facing the tuna canning industry is to find the new processes to utilize tuna processing by-products (mainly dark muscle) into valuable foods. The characteristics of tuna dark meat (TDM) make it not acceptable for these industries. Therefore, the isolation of proteins from TDM for food application would be a more responsible way of using a nutritious and abundant rest raw material. The pH-shift technology for recovering fish proteins involves the solubilisation of chopped and homogenized fish flesh either in an aqueous acidic or alkaline solution. The protein rich solution is separated from solids (insoluble proteins, skin, bones, and scales) and neutral lipids by centrifugation. The soluble proteins are then recovered by isoelectric precipitation by adjusting the pH to 5.5 and the precipitated proteins are removed by centrifugation. This method can be potentially applied with any white/ dark muscle fish or fish by-products. No evidence can be foundon isolation of protein from TDM. Therefore, this study was carried out to investigate stability and functional properties of proteins recovered from TDM. Materials and methods: The ground TDM was homogenized for 1 min (speed 50) with 9 volumes of ice-cold distilled water. The proteins in the homogenate were solubilized by dropwise addition of 1 N HCl or 1 N NaOH until the intended pH (2.5, 3.0 and 3.5or10.5,11.0 and 11.5) was reached. The protein suspension was centrifuged. The soluble proteins were precipitated by adjusting the pHs to 5.5 using 1 N NaOH or 1 N HCl. Precipitated proteins were collected via a second centrifugation. Proximate analysis of tuna protein isolates (TPI) was carried out. TBARS, pH, viscosity, water holding capacity (WHC), gel strength, biting and folding tests, texture profile analyses (TPA), and color were measured. Qualitative protein analysis was carried out using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Results and discussion: The protein, fat and moisture contents of the acid-aided protein isolates were found to be 28.65, 5.35 and 74.36% respectively. While alkaline-aided protein isolates contained 29.57% protein, 4.17% fat and 71.23% moisture. A significant difference was found in TBARS level between the isolated products. The lowest TBARS value was found in acid-aided isolate and isolate treated at pH 11.5. The TBARS value of isolates extracted at pH 10.5 and 11 was 0.15 mg malondialdehyde / kg, which was below the border line recommended for fish products. Lipid oxidation in fish protein isolates has been reported during pH-shift process. The lipid content of TPI samples and activating of haem proteins as prooxidants at different pH may describe lipid oxidation in TPI samples. The average viscosity of TPIs was
导言:在伊朗加工的约30万吨金枪鱼中，至少有60%是被浪费的副产品，它们被转化为非人用产品，如鱼粉或肥料。因此，金枪鱼罐头工业面临的一个主要挑战是找到利用金枪鱼加工副产品(主要是深色肌肉)的新工艺，使其成为有价值的食品。金枪鱼黑肉(TDM)的特性使其不被这些行业所接受。因此，从TDM中分离蛋白质用于食品应用将是一种更负责任的方法，利用营养丰富的休息原料。ph转移技术用于恢复鱼类蛋白质，包括在酸性或碱性水溶液中溶解切碎和均质鱼肉。富含蛋白质的溶液通过离心从固体(不溶性蛋白质、皮肤、骨骼和鳞片)和中性脂质中分离出来。然后将pH调节到5.5，通过等电沉淀回收可溶性蛋白，并通过离心除去沉淀蛋白。这种方法可以潜在地应用于任何白色/深色肌肉鱼或鱼的副产品。没有证据表明从TDM中分离出蛋白质。因此，本研究旨在研究从TDM中提取的蛋白质的稳定性和功能特性。材料和方法:研磨后的TDM用9体积的冷冻蒸馏水匀浆1 min(速度50)。匀浆中的蛋白质通过滴加1 N HCl或1 N NaOH溶解，直至达到预期的pH值(2.5、3.0和3.5或10.5、11.0和11.5)。将蛋白悬浮液离心。用1n NaOH或1n HCl调节ph值为5.5沉淀可溶性蛋白。通过第二次离心收集沉淀蛋白。对金枪鱼分离蛋白(TPI)进行了近似分析。测定了TBARS、pH、粘度、持水量(WHC)、凝胶强度、咬合和折叠测试、织构分析(TPA)和颜色。采用十二烷基硫酸钠聚丙烯酰胺凝胶电泳(SDS-PAGE)对蛋白质进行定性分析。结果与讨论:酸助蛋白分离物的蛋白质、脂肪和水分含量分别为28.65%、5.35%和74.36%。碱辅助分离蛋白的蛋白质含量为29.57%，脂肪含量为4.17%，水分含量为71.23%。分离产物之间的TBARS水平有显著差异。酸助培养和pH值为11.5的菌株TBARS值最低。在pH 10.5和pH 11条件下提取的分离株的TBARS值为0.15 mg丙二醛/ kg，低于鱼类产品推荐的边界线。在ph转移过程中，已经报道了鱼蛋白分离物的脂质氧化。TPI样品的脂质含量和血红蛋白作为促氧化剂在不同pH下的活化可能是TPI样品中脂质氧化的原因。tpi的平均粘度为3.81 cP(厘泊)。在pH为11.0时制备的菌株粘度分数最高，其次是pH为3.5和11.5。在pH为2.5、3.0和10.5的条件下，菌株的黏度水平相同。低粘度可能是由于蛋白质分子的低交联度。原型的低粘度可能是由于蛋白质与周围介质之间的相互作用减少。因此，金枪鱼蛋白样品中蛋白质构象的变性和修饰可能影响了其粘度。样品的WHC(12-16%)与从其他鱼类副产品中分离的蛋白质相似。在tpi中，pH为3.5的分离菌株的WHC值最高。其余样品具有相同的粘度值。水密度可以定义为蛋白质凝胶在重力作用下保持水分的能力。凝胶中保留的水的水平受到影响良好蛋白质凝胶形成的相同因素的影响。水分、pH值和盐。此外，WHC通常反映蛋白质和水分含量的变性程度。有报道称，WHC与鱼类种类、含盐量、不同的加工方法以及这些因素之间的相互作用密切相关。在碱性ph下处理的tpi中，凝胶强度、咬合和折叠测试以及TPA(硬度、黏结性、弹性和弹性)得分最高。特别负责凝胶化的肌肉蛋白是肌凝蛋白和肌动球蛋白。据报道，碱辅助蛋白质提取引起的变性比酸辅助工艺少。蛋白质的低变性导致产品具有增强的质地。在pH为11.5时制备的样品硬度和黏结性最大。硬度的增加也可能是由于蛋白分离物中浓缩的肌原纤维蛋白形成的更强的凝胶网络。 导言:在伊朗加工的约30万吨金枪鱼中，至少有60%是被浪费的副产品，它们被转化为非人用产品，如鱼粉或肥料。因此，金枪鱼罐头工业面临的一个主要挑战是找到利用金枪鱼加工副产品(主要是深色肌肉)的新工艺，使其成为有价值的食品。金枪鱼黑肉(TDM)的特性使其不被这些行业所接受。因此，从TDM中分离蛋白质用于食品应用将是一种更负责任的方法，利用营养丰富的休息原料。ph转移技术用于恢复鱼类蛋白质，包括在酸性或碱性水溶液中溶解切碎和均质鱼肉。富含蛋白质的溶液通过离心从固体(不溶性蛋白质、皮肤、骨骼和鳞片)和中性脂质中分离出来。然后将pH调节到5.5，通过等电沉淀回收可溶性蛋白，并通过离心除去沉淀蛋白。这种方法可以潜在地应用于任何白色/深色肌肉鱼或鱼的副产品。没有证据表明从TDM中分离出蛋白质。因此，本研究旨在研究从TDM中提取的蛋白质的稳定性和功能特性。材料和方法:研磨后的TDM用9体积的冷冻蒸馏水匀浆1 min(速度50)。匀浆中的蛋白质通过滴加1 N HCl或1 N NaOH溶解，直至达到预期的pH值(2.5、3.0和3.5或10.5、11.0和11.5)。将蛋白悬浮液离心。用1n NaOH或1n HCl调节ph值为5.5沉淀可溶性蛋白。通过第二次离心收集沉淀蛋白。对金枪鱼分离蛋白(TPI)进行了近似分析。测定了TBARS、pH、粘度、持水量(WHC)、凝胶强度、咬合和折叠测试、织构分析(TPA)和颜色。采用十二烷基硫酸钠聚丙烯酰胺凝胶电泳(SDS-PAGE)对蛋白质进行定性分析。结果与讨论:酸助蛋白分离物的蛋白质、脂肪和水分含量分别为28.65%、5.35%和74.36%。碱辅助分离蛋白的蛋白质含量为29.57%，脂肪含量为4.17%，水分含量为71.23%。分离产物之间的TBARS水平有显著差异。酸助培养和pH值为11.5的菌株TBARS值最低。在pH 10.5和pH 11条件下提取的分离株的TBARS值为0.15 mg丙二醛/ kg，低于鱼类产品推荐的边界线。在ph转移过程中，已经报道了鱼蛋白分离物的脂质氧化。TPI样品的脂质含量和血红蛋白作为促氧化剂在不同pH下的活化可能是TPI样品中脂质氧化的原因。tpi的平均粘度为3.81 cP(厘泊)。在pH为11.0时制备的菌株粘度分数最高，其次是pH为3.5和11.5。在pH为2.5、3.0和10.5的条件下，菌株的黏度水平相同。低粘度可能是由于蛋白质分子的低交联度。原型的低粘度可能是由于蛋白质与周围介质之间的相互作用减少。因此，金枪鱼蛋白样品中蛋白质构象的变性和修饰可能影响了其粘度。样品的WHC(12-16%)与从其他鱼类副产品中分离的蛋白质相似。在tpi中，pH为3.5的分离菌株的WHC值最高。其余样品具有相同的粘度值。水密度可以定义为蛋白质凝胶在重力作用下保持水分的能力。凝胶中保留的水的水平受到影响良好蛋白质凝胶形成的相同因素的影响。水分、pH值和盐。此外，WHC通常反映蛋白质和水分含量的变性程度。有报道称，WHC与鱼类种类、含盐量、不同的加工方法以及这些因素之间的相互作用密切相关。在碱性ph下处理的tpi中，凝胶强度、咬合和折叠测试以及TPA(硬度、黏结性、弹性和弹性)得分最高。特别负责凝胶化的肌肉蛋白是肌凝蛋白和肌动球蛋白。据报道，碱辅助蛋白质提取引起的变性比酸辅助工艺少。蛋白质的低变性导致产品具有增强的质地。在pH为11.5时制备的样品硬度和黏结性最大。硬度的增加也可能是由于蛋白分离物中浓缩的肌原纤维蛋白形成的更强的凝胶网络。 回收蛋白的TPA参数与TDM的差异可能是由于脂质和胶原含量的差异。碱辅助法比酸辅助法回收的蛋白质白度更高，这可能是由于浸出过程中肌红
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Pub Date : 2016-03-20DOI: 10.22067/IFSTRJ.V1395I1.40595
عاطفه فرهمند, مهدی وریدی, آرش کوچکی
Introduction: Exploiting natural substances with dual or multiple functionalities is getting more attention in food industry due to the requirement from the health- conscious consumers and the trends for sustainable environment. Hydrocolloids are high molecular weight macromolecules that can be easily dissolved and dispersed in water under appropriate conditions. They can modulate rheological properties of foods, and are generally used as food thickeners, texture modifier, stabilizers and emulsifiers for various applications. Mucilage is a high molecular weight polyuronides consisting of sugar and uronic acid units. It is partially soluble in water and can form highly viscous solution. It exhibits hampering effect on the diffusion of glucose, help to postpone the absorption and digestion of carbohydrates. The mucilage extracted from the seeds of the quince fruit contained cellulose micro-fibrils strongly associated whit a glucuronoxylan possessing a very high proportion of glucuronic acid residues. Analysis of quince seed mucilage (QSM) has shown the presence of more cellulosic fraction and hydrolysable polysaccharide.Quince seed mucilage is one of the endemic hydrocolloids, which due to high viscosity, its extraction needs a method to reduce the extraction time, energy consumption and especially raise the extraction efficiency. The traditional extraction method of polysaccharide from plant tissues are maceration, mechanical rabbling and heat reflux. Theses extraction methods depend largely on energy input and agitation to improve the solubility and mass transfer efficiency of polysaccharides. Usually, the convention extraction method requires long extraction time and high extraction temperature with low extraction yield, but high energy consumption. Ultrasound in combination with conventional extraction is a potential technique, which is a fully reproducible food process, completed in shorter time with high reproducibility, reduced processing cost, simplified manipulation and work-up. To achieve this goal, in this study ultrasound- assisted extraction (UAE) as a novel extraction method was used. Materials andMethods:Quince seed used in this study was purchased from a local market (KhorasanRazavi, Mashhad). They were cleaned manually by removing the foreign matter such as stones, dirt and broken seeds. They were packed in hermetic plastic vessels and stored at 5oC until further use. For mucilage extraction, first conventional extraction was optimized to select the best hydration conditions and after that UAE (24 KHz probe and 400 W power) was performed at three different levels of intensity (20, 60 and 100%) and times (5, 15 and 30 min).All chemicals used were analytical grades. Yield value of hydrocolloid was calculated by dividing the weight of dried hydrocolloid by the weight of initial dry seeds. Emulsion heat stability was determines by the method described in previous studies. In order to measuring the water absorption capacity (WAC), 0.
{"title":"ارزیابی خواص عملکردی موسیلاژ دانه بِه استخراج شده به کمک فراصوت","authors":"عاطفه فرهمند, مهدی وریدی, آرش کوچکی","doi":"10.22067/IFSTRJ.V1395I1.40595","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1395I1.40595","url":null,"abstract":"Introduction: Exploiting natural substances with dual or multiple functionalities is getting more attention in food industry due to the requirement from the health- conscious consumers and the trends for sustainable environment. Hydrocolloids are high molecular weight macromolecules that can be easily dissolved and dispersed in water under appropriate conditions. They can modulate rheological properties of foods, and are generally used as food thickeners, texture modifier, stabilizers and emulsifiers for various applications. Mucilage is a high molecular weight polyuronides consisting of sugar and uronic acid units. It is partially soluble in water and can form highly viscous solution. It exhibits hampering effect on the diffusion of glucose, help to postpone the absorption and digestion of carbohydrates. The mucilage extracted from the seeds of the quince fruit contained cellulose micro-fibrils strongly associated whit a glucuronoxylan possessing a very high proportion of glucuronic acid residues. Analysis of quince seed mucilage (QSM) has shown the presence of more cellulosic fraction and hydrolysable polysaccharide.Quince seed mucilage is one of the endemic hydrocolloids, which due to high viscosity, its extraction needs a method to reduce the extraction time, energy consumption and especially raise the extraction efficiency. The traditional extraction method of polysaccharide from plant tissues are maceration, mechanical rabbling and heat reflux. Theses extraction methods depend largely on energy input and agitation to improve the solubility and mass transfer efficiency of polysaccharides. Usually, the convention extraction method requires long extraction time and high extraction temperature with low extraction yield, but high energy consumption. Ultrasound in combination with conventional extraction is a potential technique, which is a fully reproducible food process, completed in shorter time with high reproducibility, reduced processing cost, simplified manipulation and work-up. To achieve this goal, in this study ultrasound- assisted extraction (UAE) as a novel extraction method was used. \u0000 \u0000Materials andMethods:Quince seed used in this study was purchased from a local market (KhorasanRazavi, Mashhad). They were cleaned manually by removing the foreign matter such as stones, dirt and broken seeds. They were packed in hermetic plastic vessels and stored at 5oC until further use. For mucilage extraction, first conventional extraction was optimized to select the best hydration conditions and after that UAE (24 KHz probe and 400 W power) was performed at three different levels of intensity (20, 60 and 100%) and times (5, 15 and 30 min).All chemicals used were analytical grades. Yield value of hydrocolloid was calculated by dividing the weight of dried hydrocolloid by the weight of initial dry seeds. Emulsion heat stability was determines by the method described in previous studies. In order to measuring the water absorption capacity (WAC), 0.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"12 1","pages":"163-181"},"PeriodicalIF":0.0,"publicationDate":"2016-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68576991","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 : 2016-02-12DOI: 10.22067/IFSTRJ.V1394I6.37924
Mohsen Gavahian, R. Farhoosh, A. Farahnaky, K. Javidnia, F. Shahidi
As traditional extraction methods like Hydrodistillation (HD) and steamdistillation (SD) have long extraction times, some novel extraction methods like microwave-assisted hydrodistillation (MAHD) and ohmic-assisted hydrodistillation (OAHD) are recently introduced. In this study, essential oils of Mentha piperita were extracted by OAHD and MAHD and the results were compared with those of the SD and HD to clarify if these novel procedures have significant effect on antioxidant activities of extracted essential oils. The results showed that OAHD and MAHD are able to reduce extraction time (up to 72%) and also required electrical energy. Furthermore, all extracted essential oils were shown to have approximately same physical properties (relative density and visual color) and antioxidant activity using DPPH and β-carotene bleaching methods. The findings of this study revealed the applicability of using mint essential oil obtained by MAHD and OAHD as a natural antioxidant in food and pharmaceutical products.
{"title":"Evaluation of antioxidant activities of Mentha piperita essential oils obtained by different extraction methods","authors":"Mohsen Gavahian, R. Farhoosh, A. Farahnaky, K. Javidnia, F. Shahidi","doi":"10.22067/IFSTRJ.V1394I6.37924","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1394I6.37924","url":null,"abstract":"As traditional extraction methods like Hydrodistillation (HD) and steamdistillation (SD) have long extraction times, some novel extraction methods like microwave-assisted hydrodistillation (MAHD) and ohmic-assisted hydrodistillation (OAHD) are recently introduced. In this study, essential oils of Mentha piperita were extracted by OAHD and MAHD and the results were compared with those of the SD and HD to clarify if these novel procedures have significant effect on antioxidant activities of extracted essential oils. The results showed that OAHD and MAHD are able to reduce extraction time (up to 72%) and also required electrical energy. Furthermore, all extracted essential oils were shown to have approximately same physical properties (relative density and visual color) and antioxidant activity using DPPH and β-carotene bleaching methods. The findings of this study revealed the applicability of using mint essential oil obtained by MAHD and OAHD as a natural antioxidant in food and pharmaceutical products.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"11 1","pages":"729-737"},"PeriodicalIF":0.0,"publicationDate":"2016-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68572649","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 : 2016-02-12DOI: 10.22067/IFSTRJ.V1394I6.28307
B. Nasehi, R. Seyed, S. Mortazavi, M. Tehrani
The influence of 0-27 g/100g of full-fat soy flour (FFSF), 31-35g/100g of water content and extrusion conditions on the textural characteristics of spaghetti were evaluated. Process was performed with screw speed of 10-40 rpm and water circulating temperature of 35-70°C. This enrichment resulted in significant differences in mechanical strength and cutting parameter. Based on the mixture surface and contour plots, it was found that the optimum textural characteristic of spaghetti could be obtained by addition of 20.6 g/100g FFSF and 35.0 g/100g water and process in screw speed of 40 rpm and temperature of 35oC.
{"title":"Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology","authors":"B. Nasehi, R. Seyed, S. Mortazavi, M. Tehrani","doi":"10.22067/IFSTRJ.V1394I6.28307","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1394I6.28307","url":null,"abstract":"The influence of 0-27 g/100g of full-fat soy flour (FFSF), 31-35g/100g of water content and extrusion conditions on the textural characteristics of spaghetti were evaluated. Process was performed with screw speed of 10-40 rpm and water circulating temperature of 35-70°C. This enrichment resulted in significant differences in mechanical strength and cutting parameter. Based on the mixture surface and contour plots, it was found that the optimum textural characteristic of spaghetti could be obtained by addition of 20.6 g/100g FFSF and 35.0 g/100g water and process in screw speed of 40 rpm and temperature of 35oC.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"11 1","pages":"719-728"},"PeriodicalIF":0.0,"publicationDate":"2016-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68572608","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 : 2016-02-04DOI: 10.22067/ifstrj.v1395i0.46869
M. Kashaninejad, S. Razavi, M. Tehrani, M. Kashaninejad
در این مقاله خصوصیات حرارتی، بافتی و رئولوژیکی کره حاوی آلفالینولنیک ناشی از تغذیه دام، کره گاوی تجاری و کره گوسفندی با پروفایل اسید های چرب مختلف مورد بررسی قرار گرفت. نتایج حاصل از اندازه گیری پروفایل اسید های چرب نشان داد که کره گوسفندی دارای مقادیر نسبتا بالاتری از اسید های چرب کوتاه زنجیر در مقایسه با کره های گاوی می باشد در حالی که کره گاو آلفالینولنیک دارای سطوح بالای CLA و اسید چرب آلفالینولنیک (امگا 3) است. همچنین با توجه به نتایج حاصل از آزمون نفوذ بالاترین میزان سختی در دمای 5 درجه سانتیگراد به نمونه کره گوسفندی و کمترین آن به نمونه کره آلفالینولنیک اختصاص داشت. در آزمون های رئولوژیکی دینامیک در آزمون کرنش متغیر برای نمونه های مختلف کره نشان داد که طول ناحیه ویسکوالاستیک خطی (LVE) برای کره با درصد بالاتر اسیدهای چرب اشباع شده بالاتر است و افزایش دما از 5 تا 20 درجه سانتیگراد نیز باعث کاهش LVE می شود. در آزمون فرکانس متغیر، وابستگی مدول های الاستیک و ویسکوز با فرکانس به صورت معادله قانون توان نشان داد نمونه های کره رفتار ویسکوالاستیک شبه جامدات با وابستگی اندک به فرکانس را دارند زیرا مقادیر(78/2-02/0) K' بالاتر از مقادیر(83/0-002/0) K'' بودند. در آزمون دما متغیر نیز مقادیر G' و G'' به طور پیوسته بین 5 تا 60 درجه سانتیگراد کاسته می شد و در کمتر از 40 درجه سانتیگراد، G' بالاتر از G'' بود که این امر رفتار شبه جامدات کره را در این بازه دمایی نشان می داد. همچنین درآزمون حرارتی DSC در منحنی ذوب چربی، سه پیک گرماگیر در نمونه های کره وجود داشت که پیک اول به میزان آب نمونه ها، پیک دوم به اسیدهای چرب غیر اشباع و پیک سوم به اسید های چرب اشباع ارتباط داشت.
{"title":"Fatty acid composition, rheological and thermal properties of butter from sheep’s and omega-۳ cow’s milks","authors":"M. Kashaninejad, S. Razavi, M. Tehrani, M. Kashaninejad","doi":"10.22067/ifstrj.v1395i0.46869","DOIUrl":"https://doi.org/10.22067/ifstrj.v1395i0.46869","url":null,"abstract":"در این مقاله خصوصیات حرارتی، بافتی و رئولوژیکی کره حاوی آلفالینولنیک ناشی از تغذیه دام، کره گاوی تجاری و کره گوسفندی با پروفایل اسید های چرب مختلف مورد بررسی قرار گرفت. نتایج حاصل از اندازه گیری پروفایل اسید های چرب نشان داد که کره گوسفندی دارای مقادیر نسبتا بالاتری از اسید های چرب کوتاه زنجیر در مقایسه با کره های گاوی می باشد در حالی که کره گاو آلفالینولنیک دارای سطوح بالای CLA و اسید چرب آلفالینولنیک (امگا 3) است. همچنین با توجه به نتایج حاصل از آزمون نفوذ بالاترین میزان سختی در دمای 5 درجه سانتیگراد به نمونه کره گوسفندی و کمترین آن به نمونه کره آلفالینولنیک اختصاص داشت. در آزمون های رئولوژیکی دینامیک در آزمون کرنش متغیر برای نمونه های مختلف کره نشان داد که طول ناحیه ویسکوالاستیک خطی (LVE) برای کره با درصد بالاتر اسیدهای چرب اشباع شده بالاتر است و افزایش دما از 5 تا 20 درجه سانتیگراد نیز باعث کاهش LVE می شود. در آزمون فرکانس متغیر، وابستگی مدول های الاستیک و ویسکوز با فرکانس به صورت معادله قانون توان نشان داد نمونه های کره رفتار ویسکوالاستیک شبه جامدات با وابستگی اندک به فرکانس را دارند زیرا مقادیر(78/2-02/0) K' بالاتر از مقادیر(83/0-002/0) K'' بودند. در آزمون دما متغیر نیز مقادیر G' و G'' به طور پیوسته بین 5 تا 60 درجه سانتیگراد کاسته می شد و در کمتر از 40 درجه سانتیگراد، G' بالاتر از G'' بود که این امر رفتار شبه جامدات کره را در این بازه دمایی نشان می داد. همچنین درآزمون حرارتی DSC در منحنی ذوب چربی، سه پیک گرماگیر در نمونه های کره وجود داشت که پیک اول به میزان آب نمونه ها، پیک دوم به اسیدهای چرب غیر اشباع و پیک سوم به اسید های چرب اشباع ارتباط داشت.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"1396 1","pages":"66-79"},"PeriodicalIF":0.0,"publicationDate":"2016-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68574565","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}
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