Iranian Food Science and Technology Research Journal
Year:2017 | Volume:13 | Issue:1 (41)|Papers Count:21

Introduction: Morus Alba, known as white mulberry, is a short-lived, fast-growing and small to medium sized mulberry tree, which grows to 10-20 meters tall. The species is native to northern China, and is widely cultivated and naturalized elsewhere. The fruit is 1-2.5 cm long in the species in the wild, it is deep purple, but in many cultivated plants it varies from white to pink, being sweet and bland. The fruits are also eaten, often dried or made into wine or vinegar. In traditional Chinese medicine, the fruit is used to treat prematurely grey hair, to tonify the blood, and treat constipation and diabetes. …

Introduction: Proteins are vital substances for health since they provide nitrogen, amino acids and the energy required for normal body performance. However, the applications of proteins are limited due to their certain properties, such as their low solubility. The enzymatic hydrolysis of proteins is an extensively used approach to produce bioactive peptides and promote the chemical, functional and nutritional properties of proteins. These compounds have interesting biological properties such as anti-oxidative, anti-hypertensive, antibacterial, anti-cancer and anti-thrombotic activities. Lipid peroxidation is one of the main reasons behind the deterioration of foodstuffs during processing and storage. In this case, the addition of anti-oxidative compounds is considered as an effective way to improve the shelf-life of lipid containing foods.

Introduction: Using oilseeds in the human food stuffs, employing their meal for animal feed and also their usage in pharmaceuticals, soap making and fuel has prompted great interest for farmers to plant them and for the government to promote their cultivation. Among them, sunflower is one of the main oilseeds in the world which its cultivated area has expanded due to fair cultivation requirements, high yield of the oil, high nutritional value and also lack of anti nutritional factors. Sunflower (Helianthus annuus) is an annual plant belonging to Asteraceae family. This is a dicotyledonous, cross-pollinated monoecious plant that is fertilized by wind and insects. Sunflower seed oil has an excellent nutritional quality, as in recent years, cultivars with high oil (especially oleic acid) content have been substantially nurtured. The most different methods of extracting oil from oilseeds are the press and solvent methods. …

1Introduction: Lack of protein is one of the most challengeable subjects which are being discussed by nutritionists as well as food manufacturers in all over the world. Therefore, the search for the new sources of edible proteins is one of the interests of food researchers. Among all food sources, legumes are one of the most known sources of proteins. Bittervetch (Viciaervilia) seed is one of the legumes families which have a similar shape to red lentil (Farran et al, 1998). The seed has high nutritional value and is able to grow in shallow soil. Having protein content of more than 26.65% (Sadeghi et al., 2004), has make the bittervetch seed a good option to be investigated as a new source of protein. The object of this study was to investigate the physicochemical and mechanical properties of bittervetch seed as well as studying the functional properties of the result flour regarding to introduce a new and beneficial source of protein. ...

Introduction: Color is the first quality attribute of food evaluated by consumers, and is therefore an important quality component of food which influences consumer’s choice and preferences (Maguire, 1994). Color measurement of food products has been used as an indirect measure of other quality attributes such as flavor and contents of pigments because it is simpler, faster and correlates well with other physicochemical properties. Therefore, rapid and objective measurement of food color is required in quality control for the commercial grading of products (Trusell et al., 2005). Among different color spaces, L*a*b* color space is the most practical system used for measuring of color in food due to the uniform distribution of colors in this system as well its high similarity to human perception of color. …

Introduction: An emulsion is made of dispersed particles through the continuous phase, while not dissolving happens between two phases. Mayonnaise is oil-in- water emulsion (James and Dakin, 1962), as one of the most sauces used in the world. It has a mild odor and taste, creamy to pale yellow color and a pH in the range of 3.6- 4.0, which does not exceed 4.1 (Iranian National Standard, No 2454). Emulsion products are naturally instable. Different factors such as temperature, particles size, stirring, mechanical movements, constituents’ concentration, presence or absence of stabilizers and thickeners may affect the emulsion stability (David, 1999). Ocimum basilicum L., known as basil (or ‘‘Reyhan” in Iran), is a common herb plant grown in Iran. Soaking in water, basil seeds become gelatinous. …

Introduction: Proteins are food ingredients with critical functional properties and participation in developing food products. So far, functional properties of several plant proteins such as pea, chickpea and lentil, groundnut, beach pea and bayberry have been investigated. Nowadays, there is an increasing demand for plant proteins because they are available and inexpensive. Legume proteins are important plant protein sources. However, except for soy, due to the inadequate information about their structural and functional properties, they do not have appropriate application as functional ingredients in food products. Beans are a great source of nutrients such as protein, carbohydrate, dietary fiber, minerals and vitamins. Based on the several research reports, different dry beans have 15-25% protein and they are the second group of legume seeds, after soy, cultivated throughout the world.

Introduction: Texture is one of the most important attribute in foods and is always issues for the manufacturing of fried products, because texture plays a crucial role in consumer acceptance and the perceived quality of foods. Prediction of changes in texture during frying can be helpful in process control. Structurally, this quality parameter in fried potato strip made from the formation of a composite structure with two layers as: dry and oily outer layer (crust), and a moist or soft interior layer (core). So, the explanation of texture development during frying is difficult because of the innate heterogeneity of the fried potato tissue. …

Introduction: Foodborne pathogens are a major public health problem. Despite the increase in management and consumer interest in food safety, the number of food poisoning cases has been continuously increased in recent years. For example in 2010, human salmonellosis cases were reported in Europe and in 2011, a multistate foodborne E.coli O157:H7 outbreak affected 8 people and also a larger multistate Listeria monocytogenes outbreak caused 146 infections and 29 deaths. Traditional culture methods for detection of microorganisms in food are laborious and time consuming.

Introduction: Nanocomposites are prepared by introduction of dispersed nanoscale particles into the polymer matrix based on four methods: template synthesis (sol-gel preparation); intercalation of polymer; and in situ intercalative polymerization and last one is melt blending, the most favorable and practical method due to its simplest, economical and environmentally friendly technic. This method involves annealing, statically or under shear, a mixture of the polymer and organically modified clay at the softening point of the polymer based on usual compounding devices, such as, extruders or mixers (Papaspyridesb 2008). …

Introduction: Canning is the most effective way to food preservation. Starch- based foods include the major food materials such as porridges. These foods due to sensitivity to high shear rates used in rotary retorts and thus texture decomposition, usually sterilized in static retorts. Broken heating behavior, can headspace and initial temperature have important role on heat transfer rate and the position of cold area in these products. Heat breaking phenomena in the thermal curve, which can be seen in foods containing starch, is essentially related to gelatinization and destroying of starchgelstructure. Starchmaybe naturally exist in foods ormay be added to food formulations as an additive to create the consistency, filler, volumeproviders, emulsionstabilizer and etc. However, during thermal processing of foodscontaining high amounts of starch, complexstructural changes occur which leads to viscosity increases. …

Introduction: Sourdough is a very complex biological system and an important modern fermentation method of cereal flours and water. Sourdough fermentation is based on lactic acid and alcoholic fermentation depending on the composition of micro flora and fermentation conditions. Commercial sourdough processes do not rely on fortuitous flora but on the use of specific starter cultures. There has also been much progress in the development of tools that allow for the selection of key sourdough microorganisms for particular activities such as those concerned with enzymatic, antimicrobial, nutritional and additive replacement aspects. Most of the beneficial properties attributed to sourdough are determined by the acidification activity of dominant Lactobacillus starters. …

Introduction: Nowadays, due to mechanization of life, consumers need of food which they spent little time for preparation, So Fresh cut industry is growing rapidly in the world. These products had strong growth since 1940, and in 2013, most sales of fresh cut fruit related to apples, against 21.8 percent. Minimal processing operations include grading, washing, sorting, slicing, chopping and then packaging of fruit or vegetables. Since these operations result in quality loss, due to water loss, softening, microbial contamination, increased respiration, ethylene and tissue browning.

Introduction: Accumulation of free radicals could lead to permanent oxidative destruction of organisms by attacking macromolecules and organelles of the body, thus causing organism aging, fatigue and degenerative diseases. Therefore, discovering and developing safe and non-toxic natural antioxidants has been an interesting topic in recent decades. Compared to synthetic antioxidants, extracts from plant resources usually have quite stable constructions and great antioxidant activities, and can easily be absorbed without dangerous immunoreactions. Many antioxidant compounds, naturally occurring from plant sources, have been identified as free radicals or active oxygen scavengers. Malva neglecta (MN), which is known as Panirak/Tooleh in Iran is an annual and herbaceous plant. …

Introduction: Proteins play a fundamental role in biological systems and are often sensitive against organic solvents, heat and other damaging factors. Proteins are the basic component of food formulations and enhancement the functional characteristics and stability of the proteins has always been the main goal of food industry engineers. One of the natural ways used for protein modifications is Maillard reaction. Maillard reaction as a result of covalent binding between the available amino groups of the proteins and carbonyl containing moiety of the polysaccharides, causes a loss in free amino group content of the mixture. …

Introduction: Conventional technology of sugar production from sugar beet roots consists of the next subsequent steps: sugar beet slicing, thermal denaturation of the sliced beet roots followed by diffusion in hot water at 70-75 _C, purification of extracted juice by lime, concentration of purified juice and crystallization. The diffusion process is one of the most important steps that effect on product yield. The quality of cossettes is too important that increase extraction yield. Therefore the main function of the beet-slicing operation is to improve the diffusion operation. The most important factors in producing quality cossettes are the type of knives. …

Introduction: Surimi is one of the procedures that nowadays it is suggested to increase the consumption of fish such as silver carp (Shabanpour et al., 2008). Surimi is washed and minced fish meat myofibrillar concentration of proteins, this would wash out most of the soluble material in surimi (Sultanbawa & Li- chan, 1998). Raw fish freshness and quality of the most important factors affecting the quality surimi (Phatcharat et al., 2006). Low-temperature storage, especially storage in ice, one of the most suitable criteria for refrigeration methods and maintain the quality of fish (Benjakul et al., 2002), although changes in chemical, biological and physical on the ice completely stopped when maintenance is not are (Benjakul et al., 2003; Riebroy et al., 2007). …