Journal of Food Technology and Nutrition
Year:2018 | Volume:15 | Issue:2 (58) |Papers Count:12

Introduction: Doogh is a fermented drink that is consumed in Iran and other Middle Eastern countries. Due to the increased awareness of the harmful effects of carbonated drinks, Doogh consumption have been increased considerably because of its nutritional benefits. Using healthy and antibacterial flavoring agents such as lime extract and mint distillate, in certain concentrations, can reduce the viability of traditional yoghurt starters and be a good alternative to industrial thermal processes (in heated Doogh). In addition, the powder of these products under certain conditions will contribute to ease maintenance and transportation.Materials and Methods: In the present study, Doogh-based soft drink optimized with lime extract (0-6% v/v) and mint distillate (0-4% v/v) for sensorial and antioxidant properties, using response surface methodology (RSM) and studied during refrigerated storage at 5°C. Soft drink powder was produced by spray dryer in different input air temperatures to increase the product’s shelf life and weight loss.Results: The results showed that the the best model fitted on the sensory total score and IC50 was quadratic. The addition of 3.382% (v/v) lime extract and 2.484% (v/v) mint distillate to drink led to the highest sensory total score and lowest IC50 (the highest antioxidant activity). The optimized formulated drink was stable for 42 days with non-significant loss of sensory quality (p>0.05). For long term storage and production of powder by spray dryer, input hot air temperature at 170oC caused the highest percentage of solubility and sensory acceptability. The resulting powder also had acceptable moisture content, water activity (aw) and color total changes (DE).Conclusion: The consumption of Doogh-based products with traditional flavors, might be a strategy to increase the variety of soft drink market. The results of present study showed that Doogh formulated with 3.382% (v/v) lime extract and 2.484% (v/v) mint distillate had desirable sensorial and antioxidant properties. Moreover, the novel Doogh-based drink was transformed to powder that have high solubility and sensory score using spray drier at 17oC.

Introduction: Gums are polysaccharide components with high molecular weight that easily suspend in water and are dispersed under suitable conditions. They are used as stabilizer, texture modifier, gelling agent, thickener and emulsifier. The aim of this study was to determine the properties of the new Malva leaf’s gum.Materials and Methods: The gum was isolated from the leaf of Malva neglecta plant by warm-water extraction. Purification was carried out by barium complexion. Purified gum was evaluated in terms of physicochemical properties. Furthermore, rheological properties of extracted gum were evaluated in shear rate at the range of 0.1–1000 s-1 with Brookfield viscometer and flow behavior and effect of temperature and gum concentration on the viscosity was evaluated.Results: The Purified gum contained 8.12±0.43% moisture, 77.04 ± 0.83% carbohydrate, 8.56 ± 0.62% protein, 2.49 ± 0.3% ash and 5.33 ± 0.29% uronic acid. Among the rheological models, power law model appropriately described the behavior of the gum. Arrhenius model was also properly applied to evaluate and describe the relation between gum viscosity and temperature. Three model's power, exponential and polynomial were used to evaluate the effect of gum concentration on the apparent viscosity in the shear rate of 10 s-1.Conclusion: According to shear thinning behavior, Malva gum can be used in food industry. Extracted gum showed higher sensitivity to temperature at higher levels of gum concentration and power law model was selected as the best model to assess the effect of gum concentration on the viscosity.

Introduction: Spray drying is one of the most important ways to prevent waste of strategic food products and their shelf life extension. Optimization of operating conditions involved in this system can be a suitable background to produce products with ideal physicochemical quality.Materials and Methods: The effect of three operating parameters including inlet air temperature (IAT, 130-160oC), air flow rate (AFR, 2-4 m3/h) and feed flow rate (FFR, 4-10 mL/min) was investigated to attain the microencapsulated powders of red-beet extract containing functional pigment of betalain using RSM. The yield of produced powders, content of phenolic compounds and antioxidant activity of reconstituted extract were optimized.Results: The quadratic equations with high correlation coefficients (0.960-0.994) can well predict the optimal conditions to achieve the highest physicochemical efficiency. An increase in IAT and AFR had a significant effect on the decrease of the level of phenolic and antioxidant components of the obtained powders, while this trend led to an increase in the yield. The antioxidant and phenolic content of microencapsulated powders with low yield at higher FFRs are well maintained. The analysis of microscopy observations and particle size also confirmed the results clearly. The findings showed that the maximum physical yield (75%), phenolics content (1238.72 mg gallic acid/mL), and free-radical inhibition percentage (78.77%) can be obtained under the optimum conditions of 136.0oC IAT, 3.6 m3/h AFR, and 8.8 mL/min FFR.Conclusion: Production of high-quality powders microencapsulating red-beet extract under the optimal conditions might be a beginning to develop fortification of food products with the obtained powders.

Introduction: Flaxseed is a nutritive grain which can prevent some diseases due to compounds namely omega 3 fatty acid, dietary fiber and lignan. Considering the position of bread in social communities, the nutritional value of it can be enhanced by using different additives. In this study, brown flaxseed flour in 3 levels (10, 20 and 30% (w/w)) was added to wheat flour to produce toast bread and sensory and staling properties of produced bread were then evaluated.Materials and Methods: Brown and golden flaxseeds were chemically analyzed. The effect of flaxseed flour on sensory (color, flavor, volume, chewing ability, aroma, appearance and general acceptance), specific volume, calorimetric and staling properties of the toast bread was studied two days after baking.Results: The addition of brown flaxseed flour could effectively improve the nutritional value of the bread due to high protein and fiber content. There was no significant difference among the samples with 10 and 20% flaxseed flour and the blank regarding the sensory properties. The addition of 10% flaxseed flour led to increment of staling while adding 20% flaxseed decreased the staling as compared to the blank. There were not significant differences between the control and 10% flaxseed flour treatment. The addition of 20% and 30% flaxseed flour in bread formulation led to decreases in specific volume and L*.Conclusion: Using 20% flaxseed flour in toast bread formulation can improve the sensory properties and reduce the staling of the produced bread.

Introduction: Antioxidants are compounds that absorb free radicals and reduce the rate of oxidation, spoilage, colour changes and in general oxidative rancidity. The application of synthetic antioxidants has been limited for their possible side effects, therefore scientists have been searching for alternatives from natural sources. The aim of this study is to determine the optimum conditions to obtain date kernel and zizyphus fruit extracts.Materials and Methods: In this study, 9 solvent systems (3 single component solvent systems including water, ethanol and methanol and 6 two components solvent systems including water 50: ethanol 50, water 50: methanol 50, water 20: ethanol 80, water 80: ethanol 20, water 20: methanol 80 and water 80: methanol 20) at three time periods of 3, 5 and 7 hours in a shaking incubator with a stirring speed of 280 rpm were employed and the amount of extracted phenolic compounds were compared. After choosing the selected treatments evaluation of antioxidant activities concerning DPPH free radical scavenging, total antioxidant capacity and reducing power were performed.Results: the best solvent systems for zizyphus fruit extractions were water 50: ethanol 50 for two time periods of 5 and 7 hours and for date kernel extraction were water 50: ethanol 50 and water 20: ethanol 80 and ethanol for time period of 7 hours. All these extraction treatment were evaluated using antioxidant tests and solvent extraction system of water 50: ethanol 50 for period of 7 hours were selected as the best treatment.Conclusion: The results indicated that the solvent mixture consisting of polar and non-polar solvents had greater ability in extraction of phenolic compounds.

Introduction: According to high levels of phytic acid in bread and its role in complex formation with iron and minerals, this study is aimed to investigate the fermentation conditions to reduce the phytic acid in dough and toast bread produced.Materials and Methods: The effect of leavening agent (Saccharomyces cerevisiae and sourdough yeast containing lactic acid bacteria), the amount of leavening (Saccharomyces cerevisiae with 1.5 and 2%, 1% sourdough yeast cell containing lactobacillus sanfranciscensis cfu/g 103), flours (100% wheat flour, 10% rye flour, rye flour 20%) on the concentration of phytic acid in dough and whole grain toast bread was investigated. The phytic acid was measured in the samples of dough and bread. Analysis of the results using analysis of variance and completely randomized design, test comparison of means was performed using LSD with 18 SPSS software. For comparison of phytic acid in the dough and bread, paired t-test was used to compare phytic acid before and after cooking.Results: The statistical results showed that by increasing the rye flour in the wheat flour (20% rye) and increasing the amount of yeast (2%) and sourdough as a leavening agent, reduction in the amount of phytic acid occurs and specific volume is increased and hard bread baking is reduced. Baking has affected the amount of phytic acid. Sample with 10% rye sourdough has scored the highest in respect of sensory evaluation.Conclusion: The application of sourdough and rye reduces phytic acid and improves the quality characteristics of bread produced.

Introduction: The aim of this study is to investigate the effect of short-term L-arginine supplementation on lactate dehydrogenase (LDH), creatine kinase (CK) and troponin T (Tnt) enzymes levels after exhaustive exercise in young karate players.Materials and Methods: In semi-experimental study, 18 young karate players randomly assigned in two supplement and placebo groups. Participants in supplement group consumed 3grams daily of L-arginine capsules for seven days, while the placebo group received the same amount of placebo. All subjects performed an exhaustive aerobic exercise after seven days supplementation. Venous blood samples were collected at four stages; 1: pre supplementation, 2: After the end of the supplementation period and pre exercise, 3: Immediately post exercise and 4: 24 hours after exercise. Data was analyzed by repeated measure ANOVA and Bonferroni post-hoc test at a£0.05.Results: The results of the study indicated that the increase of CK, was significantly higher (p<0.05) at the immediately and 24 hours after exercise in the placebo group as compared to the L-arginine group. However, the LDH and Tnt levels significantly increases in both placebo and supplement group at the immediately and 24 hours after exhaustive exercise (p<0.05).Conclusion: In general, it can be concluded that short-term L-arginine supplementation can ameliorate the muscle cell damage induced to exhaustive exercise by prevention of the CK increase in young athletes.

Introduction: Celiac is an autoimmune disease resulting from disorder in gluten digestion. Several researches have been made on its treatment and control. Gluten-free diet might be considered as the safest method. The purpose of the present study is to formulate gluten-free sponge cake based on okara (side product of soybean milk), as an appropriate protein and fiber based material and maize starch and improvement of its properties by using suitable additives.Materials and Methods: In the present study, the effects of guar and xanthan (%0-3) and sodium stearoyl lactylate (%0-1) on gluten-free cake properties based on okara and maize starch have been studied. The effects of independent variables on texture, color, density and porosity of the samples were modeled using response surface methodology.Results: By increasing the emulsifier, hardness, apparent modulus and chewiness decreased while springiness of the samples increased. The addition of more hydrocolloids had a reverse effect and led to increases in density and crust chrome. Finally the optimum concentration levels of variables were 1.2% xanthan and 1% sodium stearoyl lactylate in order to obtain the best qualitative properties.Conclusion: The application of appropriate additives at optimum levels is effective to improve the qualitative properties of prepared cake based on maize starch and okara. Due to the existence of high protein and fiber in okara, optimized sample had more nutritional value and less retrogradiation rate during storage than the control. This feature was related to the humidity retention of materials and the effects on reducing starch retrogradiation. Textural cohesiveness of optimum sample was maintained during storage.

Introduction: Nowadays, there is a great intetest to use natural additives in food products especially compunds that are extracted from plants. Chamomile (Matricaria chamomilla L.) is an annual herbaceous flowering plant native to Europe. It has been used traditionally as a medicinal and pharmaceutical preparation due to its anti-inflammatory and antispasmodic properties.Materials and Methods: The amount of polyphenolic compounds and radical-scavenging activity of the aqueous extract of chamomile were studied under different conditions of heating, pH alterations and storage.Results: Heat treatment of 70-120oC at pH of either 5.6 or 2.6 for 5 and 15 minutes did not influence the phenolics content. However, acidification of the extract from the inherent value of 5.6 to 2.6 decreased the polyphenols content by 10%. The antioxidant activity of the extract decreased due to heating at 70, 80 and 90oC and the higher the heating temperature and the longer the heating duration, the lower was the antioxidant activity of the heat-treated extract. The amount of polyphenols in the extract with the inherent pH of 5.6 was increased over 25- day storage period that was attributed to the release of some phenolic compounds being bound to other compounds.Conclusion: The results of this study showed that polyphenols present in aqueous extract of chamomile are resistance to thermal process. But, the antioxidant activity of extract was reduced as the result of heating. However, it can be concluded that the phenolic compounds of chamomile extract had a high resistance to heat and showed a significant antioxidant activity after pasteurization process. Moreover, the phenolic compounds of the extract were stable in acidic pH during long-term maintenance.

Introduction: Acidified milk drinks have low pH with healthy properties. These properties might be expanded and improved by fortification of these products with soy milk, probiotics and Whey Protein Concentrate. The aim of this study is to investigate the impact of transglutaminase (TG) and Whey Protein Concentrate (WPC) on physicochemical, sensory and microbial properties of functional drink from mixture of cow's milk and soya milk.Materials and Methods: Cow's milk and soya milk with equal proportion were used for producing probiotic drink containing Lactobacillus casei. Different concentrations of transglutaminase (150, 200 and 250 ppm) and WPC (0.5, 1 and 1.5 % w/w) were added and the viability of probiotic bacteria and physicochemical and sensory properties of the drink samples were studied during three weeks of cold storage.Results: The results showed that the addition of enzyme and WPC increased the viscosity significantly (p˂ 0.05). Samples containing 1.5% WPC and 200 ppm enzyme and 1.5% WPC and 250 ppm enzyme had the highest acidity and the lowest pH. The highest number of L. caseibelonged to the sample containing 0.5% WPC and 150 ppm enzyme. Moreover, this sample had the highest score of overall acceptability during storage. During the storage time, the viability of L. casei and pH decreased significantly (p˂ 0.05) whereas acidity and viscosity increased significantly (p˂ 0.05). The population of probiotic bacteria of the samples during storage was more than 106 CFU/ml.Conclusion: The addition of 0.5% WPC and 150 ppm transglutaminase resulted in production of a functional drink with the highest viability of probiotic bacteria and sensory quality.