JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)
Year:2018 | Volume:28 | Issue:2|Papers Count:14

Celiac disease is an autoimmune disorder in which the patient is permanently exposed to gluten intolerance during their life. The only effective method for celiac disease is strict adherence to a gluten-free diet. So, attention to the high quality food production without gluten is important. The aim of this study was evaluation of quality and textural properties (moisture, water activity, textural properties, and thermal analysis) of gluten-free cake produced by rice flour (R) with different percent of chickpea flour (C) as a substituent. The effects of different percent of chickpea flour as a substituent for the rice flour as follows: 0. 0% of C (R100), 30% of C (R30C70), 50% of C (RC50), 70% of C (R70C30), and 100% of C (C100), during storage (1, 7, and 14 days) on moisture content, water activity, textural and thermal properties of cake were investigated. During storage, moisture of crumb of the samples decreased (P˂ 0. 05), whereas moisture of crust increased (P˂ 0. 05). The sample RC50 showed the least changes of crumb moisture content. No significant changes in water activity (P˂ 0. 05) of most samples were observed, and in a few samples, water activity of samples decreased during storage. The sample RC50 had the least water activity changes. The firmness of samples increased during storage, however this increment was not significant (P˂ 0. 05) in the case of RC50. Adhesiveness and springiness of samples decreased during storage. The samples C100 and R30C70 showed the least changes, respectively. Gumminess and chewiness of the samples up to 50 percent chickpea flour addition decreased and then increased at higher level. RC50 and C100 showed the least enthalpy changes. A Smaller change in textural property for the RC50 was in accordance to its thermal analysis. 50 percent of chickpea flour replacement can be suggested in the formulation of gluten-free cakes.

Standard of detection disallowed tissues in meat production prepared by national committee of technical commission of food and agricultural production standard in 10/6/1380. In this standard, tissues as mammary gland, lung, urinary bladder, cartilage, lymphoid tissues, vessels and nerves, skin, head muscles and visceral fat tissues were considered disallowed tissues and to consume these tissues in meat production was forbidden. In this research, usage of disallowed tissues was studied in hamburgers of East Azerbaijan meat production factories. Over one hundred hamburgers were collected from East Azerbaijan meat production factories and routine histological sections were prepared. This research results were showed which considerable amount of disallowed tissues as cartilage, bone, esophagus, skin and smooth muscle were used. Considerable amount of dense regular and irregular connective tissue were observed too. Dens regular connective tissue related to tendon and ligament and dens irregular connective tissue is observing between mammary gland lobules, lamina propria and tunica submucosa of tubular organs as urinary bladder, esophagus, vagina, cervix and dermis. Also high amount of plant tissue was observed in studied hamburgers. Generally, this research results showed that meat production companies in East Azerbaijan added disallowed tissues in hamburgers without any limited and this problem request high consideration and inspection of legal authorities.

Postharvest technologies such as precooling process and packaging have an important effect in the storage and marketing of fruits and vegetable. Proper designing of package and determination of performance parameters of precooling process affect these technology. In this research, the various design of commercial packages as well as three levels of cooling airflow rate were studied and their effects were evaluated on the 3 4 th, 7 8 th cooling time and standard deviation of 3 4 th cooling time. According to the results, the functional parameters and the best package was selected. Increasing in the airflow rate from 1 to 1. 5 L/s kgp had no significant effect on the standard deviation of 3 4 th cooling time and decreased cooling time just 11. 5%. Therefore, the airflow rate of 1 L/s kgp was selected as the optimum airflow rate in which the 3 4 th cooling time and that's standard deviation were 87. 74 min and 15. 36, respectively. The results of precooling process of peach using the commercial packages indicated that the 3 4 th cooling time of fruit was in the range of 109. 3 to 94. 10 min and the standard deviation of 3 4 th cooling time were varied from 11. 55 to 22. 22. The two and three layers packages had the lowest cooling time, however, using of this package is not proper because of the high probability of fruit mechanical damage and heterogeneity of cooling process. Using the one layer packages in the airflow rate of 1 L/s kgp (with 101. 3 and 155 min of 3 4 th and7 8 th cooling time, respectively) is advisable with modifying its tray to reduce the precooling time because of the energy consumption.

In recent years, due to their health benefits, probiotics are considered significantly. Keeping a large number of probiotic bacteria alive until the expiration date is necessary to provide health benefits. Oat, due to its soluble and insoluble fiber content and high fermentation ability by lactic bacteria, is considered significantly. The aim of this study was to investigate the effect of oat milk as a prebiotic, in production of functional yogurt as a new food product and study its microbial and physicochemical properties. In this study, the replacement of 0, 10, 15 and 20% (v/v) oat milk with low-fat milk (2. 5%) was performed and its effect on the viability of Lactobacillus acidophilus LA-5 and starter cultures bacteria (Lactobacillus bulgaricus and streptococcus thermophilus) and physicochemical properties of probiotic yogurt during 21 days of storage (days 1, 7, 14 and 21) was investigated. Results showed samples pH decreased with adding oat milk and acidity and viability of Lactobacillus acidophilus LA-5 bacteria increased. Generally, in all of the samples during storage period, total count of probiotic bacteria and starter cultures and pH were reduced and acidity was increased. Results showed that samples viscosity decreases by increasing the percentage of oat milk in yogurt. Yogurt containing 20% oat milk showed highest viability of lactobacillus acidophilus LA-5 during all days of storage.

In this research the effect of green tea extract on some qualitative and rheological properties of rosette was studied. Green tea extract with percentages of 0. 5, 1 and 1. 5 wet basis were used. Rosette dough rheological behavior measured by rotational viscometer at 20, 35 and 50 ° C and speeds10-200 rpm. The effect of temperature on the viscosity and stability of rosette was evaluated using the Arrhenius equation and then activation energy was calculated. The results of this research showed that with increasing temperature, viscosity significantly decreased. Mathematical calculations of finding in basis of Mitchka method showed that the rosette dough was non-Newtonian fluid and the shear thinning. Then the rosette dough was fried for two minutes at 150 ° C. Then oxidative stability index, peroxide and acid index were measured for samples. Results showed using green tea extract caused reduce the peroxide value, acid value and increase oxidative stability index. Use of green tea extract had postponed oil hydrolysis rate and increase the acid value.

Fats and oils are important sources of nutrients and energy, as well as the food will be more acceptable by the taste created them. Frying is also highly regarded because of preparing food more attractive and tasty. Despite the widespread acceptance of fried food, they will absorb a lot of fat. In terms of dietary fat consumption and heart disease, the main cause of high weight is in people as well as product price increases, the researchers suggested many different ways to reduce oil uptake in fried foods. The use of edible coatings is a good way to solve this problem. In this study, the samples of eggplant were coated by chitosan in concentrations of zero (control), 0. 5%, 1%, 1. 5% containing plasticizer sorbitol and Tween 80 and were investigated for qualitative characteristics such as oil uptake, moisture, acid, acidity, and their organoleptic. The results indicates that chitosan coating cause reduction in oil obsorbtion by 6. 9% in the samples with 0. 5% coating, 13. 2% in 1% coating and 32. 7% in 1. 5% coating. The results showed that the characteristics of the shape and appearance of samples coated with chitosan, in terms of general acceptance is not differ from control samples and this coatings can be easily used. The acidity was standard in range, however coating lead to the increas of the acidity, and coating caused a significant reduction in peroxide value.

Starch-based active packaging which contain additives has been used to food preservation, significantly. Organic nano-clays such as montmorillonite cause to strength of these films and additives such as antioxidants reduces food spoilage rate. In this study starch-based films with different percentages of montmorillonite from 0 to 8% and the green tea extract from 0 to 2. 5 % were produced by casting method and physical properties of the films such as tensile strength, water absorption, water vapor permeability and solubility were investigated. Then flax seed oil was packaged in these films and some chemical properties of oil, peroxide index and acidity, were evaluated. Then the optimal point in the film production was determined with Minitab 17 software by response surface methodology. The results showed that low content of both independent factors caused to decrease of water absorption and solubility and addition of montmorillonite and green tea extract increased the tensile strength of films. It was seen in medium content of both factor water vapor permeability of films was the least. Montmorillonite in high and medium content caused to reduction of peroxide index and acidity, respectively. Organoleptic tests showed that edible films did not change the odor, flavor, color and overall acceptance of flax seed oil, too. The optimal point to justify was in 2. 42% of Montmorillonite and 0. 181% of green tea extract caused to increase shelf life of flax seed oil to 7 days.

A new water-soluble polysaccharide with molecular weight of 35. 2 KDa and a specific optical rotation of +178. 5° was extract by hot water (80° C) from the roots of Acanthophyllum glandulosum. The polysaccharide purified through DEAE-cellulose and Sephadex G-50 columns and the main fraction was collected and freeze-dried. Total yields of purified polysaccharide were 3. 4% and %2. 3 respectively. The purified polysaccharide had no absorption at 280 nm (Detected by UV spectrum), indicating the absence of protein and nucleic acid. Total carbohydrate content of purified polysaccharide was 98. 2%. Monosaccharide analysis by GC revealed that polysaccharide was composed of Glucose, Galactose, Arabinose and Mannose with a relative molar ratio of 2. 9: 6. 1: 0. 9: 1. 0 respectively. Its structural features were elucidated by a combination of chemical and analytical methods such as Methylation, Periodate Oxidation and Smith degradation, Partial acid hydrolysis, FT-IR and 13C and 1H NMR Spectroscopy. The data obtained indicate that purified polysaccharide possessed a backbone of α-(1→ 6)-linked Galactose with branched attached to O-2 by α-1→ linked Mannose and at O-3 by α-(1→ 3)-linked Glucose and α-(1→ 3)-linked Arabinose.

Lauryl Arginine Ethyl Ester mono-hydrochloride (LAE) is a relatively new preservative in the food industry to control the growth of pathogenic microorganisms. The aim of this work was to characterize of zein film containing 5 and 10% LAE at the presence of oleic acid as a plasticizer. The results of this studied showed that incorporation of 5 and 10% LAE water vapor permeability of zein film at 90% relative humidity in compare to control film decreased 34 and 48%, respectively. With increasing of concentration of LAE in zein film solution Young’ s modulus, percent elongation at break and tensile strength were reduced. And also, water solubility of zein film in present of LAE not significantly increased was observed (p<0. 05). Finally, antibacterial properties of zein film with 10% LAE were characterized at 37 ° C. Results showed that log reduction value of zein film in present of oleic acid against Escherichia coli and listeria innocua was 0. 21 and 0. 11 CFU/ml, respectively. The log reduction value of active zein film in present of oleic acid against Escherichia coli and Listeria monocytogenes compare to active zein film at the same condition was decreased about 95 and 97 %, respectively. These results show that the developed active zein film containing oleic acid not suggested using as active packaging for improving the safety and shelf life of food products.

Nowadays, traditional and organic products have attracted many fans because these products are free of chemical residues. Traditional sausages that are fermented with natural micro flora can be used instead of preservative added products. In this study, fermented sausages were produced by a traditional method, using beef meat at different spice concentrations (1, 3, 5%W/W) (refrigerator and room). Curing period was 90 days at ambient and refrigerator temptations, chemical and microbial experiments were conducted on the production day and monthly intervals. In order to analyze the data from different treatments, the test was conducted in a completely randomized block design with three-way ANOVA with a single intra-group agent. The statistical analysis indicated that the effect of spice concentrations on pH and moisture was significant (P<0. 01). During storage, pH and moisture were significantly decreased (P<0. 01). Also, the effect of storage temperature on chemical factors, such as pH and moisture was significant. The microbial results showed, To Nemours to count number of total count and Nemours molds, yeasts, coliforms and Escherichia coli, but during the curing time they were all decreased to standard criteria/limits. Staphylococcus aureus, Salmonella and Clostridium botulinum were not observed in any samples. The samples, which were in accordance with all microbial standards, were the sample containing 5% and 3% spice, stored at the refrigerating temperature for two month. Sensory evaluation of the optimum sample was performed using a 5 point hedonic test that showed medium flavor, aroma and color but good points for texture. For the sample containing 5% spice stored at refrigerator for two month.

For efficient processing operations and proper designing of machines and processes, the better understanding of the product is needed. The aim of this work was to evaluate the physical and mechanical properties of two walnut varieties (poost-kagazi and poost-sangi) from Osku city in East Azerbaijan province in September 2014. For this purpose, length, width, thickness, volume, sphericity, surface area and geometric mean diameters of whole and kernel walnuts were determined. Moreover, compression and penetration tests were done for both of varieties stored at three different temperatures room (25 ˚ C), refrigerator(4 ˚ C) and fridge(-18 ˚ C). Walnuts kernels were packaged in polypropylene pouches during storage. The result showed that sphericity of walnut is depends on its variety. The results of one-way ANOVA showed a significant the effect of variety on the sphericity (P<0. 05). Results of mechanical tests indicated that hardness increased during storage. It was found that hardness was significantly (P<0. 05) affected by storage temperature.

The gluten-free pasta needs to use materials that can simulate the viscoelastic properties of gluten in the dough and also have the ability to replace gluten. This study aims was replacement gluten in pasta based on cassava starch by using cress seed gum and pectin, check rheological properties of gluten-free pasta dough, quantitative and qualitative characteristics of pasta and optimization of pasta formulation. For this purpose, were added three levels of pectin gum (1%, 2% and 3%) and three levels of cress seed gum (0. 5%, 1% and 1. 5%) to formulations. Viscosity, shear stress and torque gluten-free dough were evaluated by Brokfield Viscometer. Product texture was evaluated by Instron Texture Analyzer. Evaluations of all results were carried out with Response Surface Methodology (RSM). The results showed that add pectin and cress seed gum in the 0. 05% level had significant effect on paste viscosity, shear stress and the torque in dough. Also results showed pectin and cress seed gum in the 0. 05% level had significant effect on texture consistency of cooked free-gluten pasta. At the end, RSM results showed add pectin and cress seed gum can increase viscosity, shear stress dough and the torque in dough. On the other hand texture results showed with increase gum level, increased consistency texture and then decreased procedure of texture consistency.

Salicylic acid (SA) an endogenous plant growth regulator, has been found to generate a wide range of metabolic and physiological responses in plants thereby affecting their growth and development. The aim of this study was evaluation the effect of different levels of Salicylic acid foliar application on quality and some antioxidant activity of Vitis vinifera L. cv. Shahani. The grape wines variety of Shahani is selected from one suitable garden in Maragheh and for every treatment is marked 5 grape plant. This experiment performed in frame completely randomize block design whit three replications in (0, 0. 5, 1 and 2 mM) levels of SA treatments. The result showed that in foliar application of Salicylic acid with high concentrations (2 mM) increased of leaves and fruits phenol content, vitamin C, TA and total anthocyanin compound. Finally, maximum amount of total antioxidant has been stablished in 2mM SA concentration that demonstrated 18% increase in compare with control. SA foliar application caused to decrease of total soluble solid (TSS) content but had not any significant effects on flavonoid and total carotenoid of grape berries. These results further indicated that the effects of Salicylic acid in grape is associated with induce defensive systems and increase biological performance such as antioxidant activity and different quality fields in grape.

Fermented ice cream is one of the new dairy desserts. The aim of this study was the use of kefir and green coffee ice cream in the formulation of functional and physicochemical, sensory and rheological properties of the product. Produced samples in terms of acidity, pH, peroxide number, overrun percentage, viscosity, colorimetric (brightness index, redness and jaundice), and sensory properties were evaluated. For this purpose, firstly, kefir grains were cultivated in a medium of brown sugar with brix degrees 12, which was changed daily. After this time, kefir grains (25. 5 g) were washed with sterile sterile water and inoculated with 225 ml of fermentation medium with brix 12. Then, temperatures of 20 ° C and 37 ° C, 24 hours and 48 hours for kefir fermentation were selected. After this step, 0. 5, 1, 1. 5 and 2 percent green coffee fiber were added to ice cream treatments. Then, temperatures of 20 ° C and 37 ° C, 24 hours and 48 hours for kefir fermentation were selected. After this step, 0. 5, 1, 1. 5 and 2 percent green coffee fiber was added to ice cream treatments. Ice cream treatments after formulation were tested at intervals of day zero, seventh, fourteenth and twenty weeks of storage, and evaluated in three replications. The results of the evaluations showed that the use of green coffee fiber as well as increasing the storage time by 48 hours and 37° C in ice cream formulation increased the acidity and viscosity. Also, pH, colorimetry index (L*, a*, b*) and percentage of overrun were significantly (P≤ 0. 05) decreased. Finally, fermented ice cream containing 0. 5% green coffee fiber and fermented kefir grains at 20 ° C and 24 hours were selected as functional ice cream and optimum in terms of sensory properties.