Iranian Food Science and Technology Research Journal
Year:2011 | Volume:7 | Issue:1|Papers Count:16

The aim of this study was comparative evaluation of Iran scientific output in the field of food science and technology with five countries including Ireland, Turkey, Egypt, Argentina and Malaysia during 1990-2010 in the Web of Science. The number of indexing scientific outputs in this database show that Ireland, Argentina and Turkey ranked sequentially. Articles have the largest share of scientific output in all six countries. Number of citations show that Argentina and Ireland have received the most number of citations. U.S.A. has the most collaboration with all six countries to produce scientific output in food science and technology area .Applied chemistry is the subject area that had the most cooperation with food science and technology in all of the studied countries.

The effect of xanthan and Qodume shirazi seed gum on fresh bread quality and its influence on dough rheology were studied. Incorporation of 0.3 to 1% of these two gums was investigated to evaluate its effect on the Mixing tolerance index (MTI), dough development time (DDT), gelatinization temperature (GT), viscosity, dough stability and quality of wheat flour. Addition of xanthan and Qodume shirazi seed gum increased the water absorption, viscosity and dough stability. In contrast, MTI and GT decreased with increase in gum concentration. DDT remained statistically unaffected by all the levels of gum. There was increase in softness of bread with increase in the level of these gums up to 1%. Hardness values indicated that the breads containing xanthan gum was softer than the one with Qodume shirazi seed gum. However, Qodume shirazi seed gum could also improve these qualities so that it could be used as a new source of hydrocolloid in bread.

This study was done to evaluate quality properties of Pistacia atlantica var mutica (Bene) nuts under deferent storage conditions and packaging. At the zero time, SFA and Total tocopherol (TT) and Total phenolic (TP) compounds were 6.8 and 725.28 and 40.1 mg per kg oil, respectively. Some quality properties (Peroxide value (PV), Conjugated diene value (CDV) and Carbonyle value (CV)) showed that a limit oxidation was done in the Bene nuts, too. The PV and CDV values of different packaged Bene nut samples during the storage time (12 weeks) didn’t have significant differences (p< 0.05) in the 20, 30 and 50oC but decrease of TT and TP compounds were significant (p< 0.05) under such circumstance. The most amount of degradation of TT compound was 17.9%. Therefore, many of these compounds remained at the end of storage time (12 weeks). The antioxidative effect of these components resulted in low variation in the PV and CDV values at the end of storage time in above mentioned temperatures. The packaging of Bene nut samples by PET/AL/LLDPE multilayer plastic bag was best because of the lowest degree of permeability to oxygen.

Sorption of flavor compounds to inner layer of polymer packages and subsequent diffusion results in loss of food flavor and consequently decreases shelf life and consumer acceptance of food stuffs which in turn causes major economic losses, so it is of utmost importance to research on diffusivity of these compounds in polymers to minimize negative effects of this phenomenon. In current research work, artificial neural networks have been applied to model polymer diffusivity to aroma molecules. The model considers all the factors that play a major role in diffusion including environmental factors, aroma molecule structure and polymer structure and is able to provide diffusion coefficient.This model could be used to predict diffusion coefficient of aroma compounds in high density polyethylene packages. Soft drinks extracts, essential oils, fruit concentrates and many other concentrated products are distributed in high density polyethylene packages. The model is able to calculate shelf life and optimum storage conditions of these products. Meanwhile it eliminates high costs involved in measuring diffusion coefficients of aroma compounds. This model at the range of aroma compounds used in this study functions excellent which is the characteristic of modeling using artificial neural networks.

Macaroni is one of the favorite dishes in Iranian,s family food program. In this study, effects of using different level of curcumin as a natural and functional component extracted from Curcuma Longa plant, against total count , total coliforms, psychrotrophic bacteria, yeasts and moulds and colorimetric properties of macaroni in comparison with beta carotene and turmeric as commercial color additives has been investigated. Treatments were five different level of curcumin, C1:0/005, C2:0/01, C3:0/03, C4:0/05, C5:0/07, 0/07 turmeric and 0/01 beta carotene as positive controls and sample with no color additive as a negative control. PCA, VRBA and MEA mediums were used for microbial analysis. Colorimetric properties of macaroni in two form (powdered and non powdered ) was measured with a Hunter Lab Colorimeter and the color differences were recorded as CIE-LAB L* (lightness), a* (redness–greenness) and b* (yellowness–blueness) values and the colorimetric difference (DE) for each sample was calculated. Results showed that there is a linear relationship between %curcumin and total count, yeasts and moulds, so with increasing curcumin level in samples, total count, yeasts and moulds were decreased. Also, samples containing curcumin in comparison with the samples containing the same percent of beta carotene were lighter, less red and have the same yellowness. In fact, using %0/03 curcumin in macaroni formulation, produces the same ΔE as %0/07 turmeric and %0/01 beta carotene in comparison with non color additive samples. Also, by increasing the amount of curcumin in formulation, macaroni were being less light, redder and more yellow.

Gums are the most important stabilizers that are used in ice cream and other frozen dairy dessert industries. In this study, effect of different levels of guar gum (0, 0.1, 0.2 and 0.3%) and Arabic gum (0, 0.1, 0.3 and 0.5%) on rheological behavior of frozen yogurt was investigated. The rheological behavior of samples showed that all samples exhibit shear thinning behavior and power law model found to be the best model to predict flow behavior of samples. Sensory evaluation also showed that addition of gums could improve total acceptance of samples compare to control.

The acorn is an edible nut of oak trees (Quercus spp.) that had been used for human nutrition for a long time. Besides nutritious components, acorn contains considerable amounts of phenolic substances. At present study, two different varieties of Iranian oak acorns, namely, Q. branti var. persica (Qb) and Qcastaneifolia var. castaneifolia (Qc) were used. The total polyphenol content measured in two varieties were 9.11 and 4.33 (gr TAE/ 100 gr d.b), respectively. The effects of various processing methods such as soaking in water (at 25 and 50°C), acetic acid and sodium hydroxide (0.1, 0.5 and 1M) and sodium chloride (1, 5 and 10%) for 6, 12, 18 and 24 hours on the polyphenol removal from acorns were investigated. Repeated measures analysis of variance (ANOVA) was applied (P.

In the present study, the growth of phospholipids' micelles in canola oil by chemical pretreatment and their separation by using membrane technology was investigated. Aqueous solutions of calcium chloride (1% w/w) and EDTA (150 mM) were added to canola oil miscella before ultrafiltration process. Ultrafiltration was conducted by a flat sheet PVDF membrane with two different MWCOs (50 KDa, M116, and 100 KDa, M183) at various temperatures and pressures (25 – 55oC and 2 - 5 bar). Results showed that the permeate flux of M183 membrane was approximately half that of the M116 membrane. The EDTA pretreatment resulted to increase in the permeate flux obtained through M116 membrane. Increasing the operation temperature and pressure led to increase of the permeate flux. The phosphorus content of samples ultrafiltrated by the M116, especially those pretreated by EDTA, was more than that of other samples. Increasing temperature led to decrease of phosphorus rejection from permeates.

A bionanocomposite film was developed by nanoclay incorporation to chitosan films, using a solution casting method and the effects of nanoclay concentration (0.5, 1.0, and 3% w/w) on the physical and mechanical properties of the chitosan films were evaluated. Moreover, X-ray diffraction (XRD), scanning electron microscopy, and fourier transform infrared spectra (FTIR) were used for studying microstructure and internal interaction of the chitosan-based films. It was found that the water vapor permeability and the water gain of the chitosan films decreased more than 45% with nanoclay incorporation up to 3%. Moreover nanoclay improved the tensile strength of the chitosan films about 20%. XRD and FTIR results confirmed that the improvements in the nanocomposite properties may be due to the exfoliation of the nanoparticles, good interaction between nanoclay and the functional groups of chitosan chains, and good cross links in polymeric matrix.

In this study, functional properties of red bean, chickpea, lentil and canellini bean were evaluated. Our results revealed that beans had the highest emulsifying capacity. This property was minimum at the isoelectric point (about 4) among all samples which is in concistent with their solubility curves. Salt concentration of 0.5 M did not have a significant influence on emulsifying capacity but higher concentration (1.0 M) reduced this capacity significantly (P.

The effect of air drying temperature on shrinkage, rehydration ratio and microstructure of dried onion slices (3±0.2 mm thickness and 30 mm diameter) was studied. The different drying conditions led to distinctive structural changes in the samples, affecting the shrinkage and rehydration ratio. Experiments showed that the intensity of structural changes depends on temperature and drying times. A higher temperature and time caused greater damage to the microstructure of onion slices, resulting in the formation of a highly porous structure. The results also indicated that increasing time and temperature increased the shrinkage and rehydration ratio of samples. In mathematical modeling of shrinkage, the model proposed in this study, which had R2 values higher than 0.978 and SSE values pretty low, predicted accurately the experimental data.