Journal of Food Technology and Nutrition
Year:2012 | Volume:9 | Issue:4 (36)|Papers Count:15

Introduction: Saturated fatty acid in 2-position in triacylglycerols is an effective parameter for the evaluation of the quality and detecting the adulteration in extra virgin olive oil with less expensive oils. In this project fatty acid composition and saturated fatty acid in 2-position of the extra virgin olive oil were determined. Changing the concentration of saturated fatty acids in 2-position, by the addition of colza oil (Col) and super palm olein oil (Spo) at the concentration of 10% (Col10%, Spo10%) and 20% (Col20%, Spo20%) with extra virgin olive oil were studied.Materials and Methods: Identification and determination of fatty acid composition and saturated fatty acid in 2-position were carried out on the basis of IOC methods on 9 samples of extra virgin olive oils by the application of gas chromatography. Confidence interval 95% with student test was used for data’s analysis.Results: According to our results, the predominant fatty acids are C18: 1 (63.87%) followed by C16: 0 (16.33%). Average of saturated fatty acids in the 2-position is 1.24% in extra virgin olive oils. This concentration has been changed in blended samples according to the quantities of added foreign oils namely Spo and Col.Conclusion: The fatty acid composition and Saturated fatty acid in 2-position are in the limitation of Codex Alimentarius. Measuring of saturated fatty acid in the 2-position might be used to identify the adulteration of extra virgin olive oil with Spo at concentration of more than 10%, but this might not be recommended for Col.

Introduction: Free asparagine, existing in wheat flour, is generally the most influential factor in forming acrylamide in bread. Acryl amide is a carsinogenic substance that is produced at temperatures higher than 120°C in carbohydrate foods such as a Sngak beard. Its consentration reaches approximately10000 µ/kg. The aim of this study is to evaluate the extraction rate and fermentation time on the reduction of free asparagine in Sangak bread dough, based on industrial scale.Materials and Methods: Two wheat cultivars were selected to determine free asparagine.Two kinds of flour with extraction rate of 82% and 93% were produced by mixing and the amount of free asparagines was determined. The effect of fermentation time on the reduction of free asparagine was evaluated. The amount of free asparagine was determined by the application of high performans liquid chromatography (HPLC). Data were analyzed using the independent t- test, Mann-whitney test, and variance analysis.Results: The flour extraction rate and fermentation time significantly affected the amount of free asparagines. A significant statistical difference was abserved between the mean free aspargine concentration in the two types of flour and the two types of wheat (p<0.001). A reducuction of 90% in the free asparagine in the two types of dough as compared to the control was observed, and there was no significant difference between the reducuction of free asparagine among the two types of dough using the same yeast concentration (p≥0.05(.Conclusion: The highest concentration of aspargine was observed in the bran. It was also cocluded that the optimum time to reduce the free asparagines in the Sangak bread dough is 110 minutes.

Introduction: Wheat bran is a rich source of dietary fiber. Fiber has been highly recommended due to its beneficial effects against many diseases, namely colon cancer and heart disease. In this study modification of wheat bran with hydrogen peroxide and evaluation of physical properties of treated bran were investigated and compared to the blank sample.Materials and Methods: Wheat bran was exposed to hydrogen peroxide with different levels of pH after analyzing its initial characteristics. Water holding capacity (WHC) and color of the dietary fiber was measured. Cellulose and lignin in the blank and selected sample (maximum hydration capacity and clearest color) were determined.Results: The results showed that processing in the condition with pH of 11.5 and hydrogen peroxide of 7% increased the WHC and cleared the color when compared to the untreated hulls. A significant decrease in cellulose and lignin was observed after the treatment.Conclusion: From the results obtained it might be concluded that treatment of wheat bran with alkaline hydrogen peroxide provided important modification (increase WHC and clear color), therefore it might be employed as a fat replacer in many food formulations.

Introduction: Recent years, oats (Avena sativa L.) have shown a potential as a source of edible oil. A number of surveys report a wide range (6-18%) of oil concentrations in oats. It has also been indicated that oil contents are under genetic control suggesting that the oil content might be increased.Materials and Methods: Two samples of oats (Avena sativa L. and Avena chinensis) were examined. The oil was extracted from the samples with n- Hexan by the application of soaking procedure. Physical and chemical tests consisting of fatty acid composition, iodine value, saponification value, color, peroxide value and induction period determination were carried out on the oils. The nonsaponifiable matter of the oils were fractionated into a number of chemical classes of compounds namely sterols, tocopherols and hydrocarbons by thin layer chromatography. Identification of tocopherols and sterols were carried out by High Pressure Liquid Chromatography and Gas Choromatography respectively.Results: The oil extracted from the samples of oats ranged from 10.03 to 10.13%. Eight fatty acids were identified. Oleic, linoleic and palmitic acids contributed more than 94% of the total fatty acids. Oat oil contained significant amounts of tocopherols.a-Tocopherol was the predominant tocopherol and traces of tocotrienols,  g- and β- tocopherols were detected. Gas chromatogram of the sterol fraction indicates the presence ofβ - sitosterol, Δ5- avena sterol, campesterol, stigmasterol, Δ7- avena sretol, Δ7- stigma stenol, Δ5, 24- stigma stadienol, clerosterol and some others.Conclusion: The results except for the concentration of nonsaponifiable matter showed that there were not significant differences between the two varieties.

Introduction: Edible films and coatings based on polysaccharides, proteins, lipids and/or blends of them might be employed in packaging industry. Edible films and coatings offer a variety of advantages to foods such as fish, due to less loss of moisture, preserving color, odor and enhancing food appearance. Therefore, the aim of this study is to investigate the effect of whey protein edible coating on moisture and organoleptic properties of Kilka fish, during 4 month of frozen storage.Materials and Methods: After preparation whey protein edible coating with concentrations of 3, 7, 10 and 13% (w/w), gutted Kilka samples were coated by dipping method for 1 hour.After packaging in polyethylene dishes with cellophane blanket, all of the samples were stored at -18C. Determination of moisture content and evaluation of organoleptic characteristics (color, odor, texture and taste) were carried out after 0, 1, 2, 3 and 4 month of frozen storage.Results: The results of peroxide and moisture values and color evaluation have indicated significant differences (p<0.05). Coated samples with 13% concentration of whey protein had less moisture losses and better color than other treatments. There were not significant differences in odor, texture and taste evaluations (p<0.05(.Conclusion: whey protein edible film with 13% concentration had improved the quality of Kilka fish during frozen storage.

Introduction: Dietary fiber is defined as the remnant parts of plant that are resistance to digestion. It is known that the intake of fiber reduces the risk of cardiovascular and digestion diseases and colon cancer. Sausages considered as the product which does not contain dietary fiber in their formulation, therefore the addition of dietary fiber in these products, might be justified.Materials and Methods: In this study Beef sausage were manufactured as a control sample and different percents of potato dietary fiber (0.5%, 1%, 1.5%, 2%) were added to the product. Samples were analyzed to determine (moisture, fat, protein, ash, and pH). Sensory evaluations of the samples were performed on the first day and the fourth weeks after production.Results: The results indicated a decrease in the fat and protein contents and an increase in moisture and pH value as compared to the control. The results of sensory evaluations showed that flavor and color were not affected (p>0.05) after one day of production white this was not the case for texture. The results also indicated that after four weeks of production, significant differences (p>0.05) in flavor and texture were found.Conclusion: In this research a new formulation for producing sausage with combination of fat, protein and useful dietary fiber was introduced.

Introduction: Acrylamide is carcinogenic compound that can be found in specific foods following heat treatment process. This study was performed in order to measure and compare the amount of acrylamide in different kind of traditional bread in Kerman by the application of GC-FID method.Materials and Methods: Multistage sampling were used to collect samples from four different kind of breads; Taftoon, Sangak, Lavash and Barbari. In order to extract and measure the amount of acrylamide Solid Phase Extraction Cartridge “Oasis HLB”, GC-FID with polar column of DB-FFAP were used.Results: The concentration of Acrylamide in Taftoon, Sangak, Lavash, Barbari were, 141, 101, immeasurable (due to trace amount of acrylamide) and 127 ng/g (ppb) respectively.Conclusion: Solid Phase Extraction is an appropriate method for sample preparation in which the analyte can be absorbed from the test solution using solid phase extraction and subsequently concentrated. Using SPE technique and polarized column in gas chromatography (FID) in Splitless mode, the acrylamide content of food (>50ng/gr) can be detected and measured.

Introduction: In this research the effect of soaking and blanching in different osmotic solutions on oil absorption and quality attributes of potato chips were investigated.Materials and Methods: Physicochemical properties of Kenbk variety were determined.Osmotic solutions of NaCl (3 and 5 %w/v), CaCl2 and KCl (1 and 2% w/v), mixed solutions of CaCl2 and KCl (1% w/v) and mixed solution CaCl2 and NaCl (1% w/v) were prepared.Potatoes chips were produced with the thickness of 1.7-1.9 mm and diameter of 6-7 cm and then blanched for 1.5 minute by boiling water at 90-95oC and then washed immediately with cold water. Then physicochemical properties and Quality Attributes of Produced Potato Chips were examined.Results: The results showed that soaking in a solution containing a mixture of sodium chloride and calcium chloride (1%) led to the highest amount of fat reduction (63.03%) with no significant difference with the blank sample. The highest score of sensory evaluation was related to the samples that were soaked in 3% sodium chloride solution. Among the blanched samples the highest amount of fat reduction were related to the samples that were blanched in mixture of calcium chloride+sodium chloride (1%) and mixture of calcium chloride+potassium chloride (1%) and calcium chloride (2%) respectively.Conclusion: Application of osmotic solutions and blanching might be suggested to decrease the oil absorption in potato chips.

Introduction: The tiger tooth croaker (Otolithes ruber) is a popular fish in the Persian gulf area and due to its economical and nutritional values has attracted the attention of many researchers. The aim of this work is to investigate and evaluate the chemical composition of this fish with particular reference to its constituent fatty acids.Materials and Methods: Moisture, ash, fat and proteins were determined by AOAC standard methods of 952.08, 938.08, 948.16 and 968.06 respectively. The determinations of fatty acids were carried out according to Morph (1993(.Results: Moisture, ash, protein and fat concentrations were 76.51, 2.10, 15.21 and 4.12% respectively; therefore this fish might not be regarded as a fatty fish. The saturated, monounsaturated and poly unsaturated fatty acid were 34.76, 39.06 and 22.22% of the total fatty acids respectively. Palmitic and stearic acids were the predominant saturated fatty acids while oleic acid with concentration of 22.69 constituted the major mono unsaturated fatty acid. Docosahexaenoic acid a poly unsaturated fatty acid at the concentration of 12.23% was present.Conclusion: The results indicated that this fish is a good source of protein and due to its fatty acids ratio might be regarded as a nutritious and healthy food to be consumed by the Iranian families.

Introduction: Pomegranate is one of the most popular fruits in the world due to its pleasant taste, high nutritional value, and many medical features as well as its particular uses in the conversion industries. The purpose of this research is to determine the best consumption form of some Iranian local pomegranate cultivars in conversion industries based on some of their characteristics.Materials and Methods: 12 important morphological and biochemical characteristics of 21 Iranian local pomegranate cultivars were studied based on the relevant descriptor. Some of these characteristics were evaluated through observations and sensory tests.Results: The findings of this study revealed the statistically significant differences among all the evaluated characteristics of the 21 cultivars under the study and showing that the wide variety among the 21 cultivars makes each cultivar more appropriate for the production of a certain product.Conclusion: This research showed that flavor index (fruit taste), aril color, and kernel hardness are the most effective characteristics in determining the best consumption form of the cultivars for conversion industries. It was also determined that most of the cultivars are more suitable for juice, jelly, and jam productions, and only 4 cultivars are ideal for pomegranate paste, vinegar and anardana (dried aril) productions.