IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Year:2020 | Volume:16 | Issue:97 |Papers Count:19

Pumpkins prevent the occurrence of all types of cancers due to the wealthiest micronutrients and high levels of 30% carotenoids. Regarding the high nutritional value and low consumption in the community, the primary objective of this research is to optimize the formulation of a new non-leavened dessert based on the pumpkin, which drives from hydrocolloids (Persian gum, xanthan, and carboxymethyl cellulose) in dessert formulation. In order to determine the dessert treatments, mixed design and software Design Expert 11 for three components of Persian gum (0-5%), xanthan gum (0-5%) and carboxymethyl cellulose (0-5%) use. After preparing the dessert, physicochemical tests (moisture, Dyeing, aw, and colorimetric) evaluate. The results showed that the lower humidity and water activity and the syneresis rate are more desirable that cause with decreasing xanthan and CMC and increasing Persian gum. Considering that more index b* is desirable in pumpkin dessert, so increasing the xanthan CMC and decreasing Persian gum cause the a* value be more and by decreasing xanthan and increasing CMC and decreasing Persian gum b* value was more.

In this project, low-fat composite (wheat-quinoa) cup cake was produced. Plantago major L. gum and water (1. 5-7. 5, 3-15, 4. 5-22. 5 and 6-30%) was used as a fat replacer in levels of 0, 25, 50, 75 and 100 % in cup-cake. PH, specific gravity, viscosity, moisture, firmness, crust color and overall acceptability were evaluated. PH and b* value were decrease and moisture and a* value were increased by increasing of Barhang gum. The samples containing 1. 5 and 3 % gum had the lowest specific gravity and the highest specific volume and L* value. Also, the highest viscosity was indicated in the sample containing 3 % gum. On the other hand, the sample containing 3 % gum had the lowest firmness in 2 hours and 1 week after baking. Finally, the samples containing 1. 5 and 3 % gum had the best overall acceptability. Therefore, it can be said that the removal of 50% of oil in cake formulation was performed successfully.

In recent years, multiple drug resistance in human pathogenic microorganisms have developed due to indiscriminate use of commercial antimicrobial drugs commonly used in the treatment of infectious diseases. This situation forced scientists for searching new antimicrobial substances from various sources, like medicinal plants, which are the good sources of novel antimicrobial chemotherapeutic agents. In this study, the antibacterial effect of Cardin leaf was investigated. Hydroalcoholic extract of this plant was prepared at concentrations of 0. 390 to 100 mg/ml and antimicrobial effect of extract were tested with disk diffusion and agar-well diffusion diffusion method against Listeria monocytogenes, Salmonella enteritidis and Pseudomonas aeruginosa strains. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the Cardin extract were investigated by dilution method. In the disk and well diffusion methods, the highest effect of extract on the bacteria was observed at concentration of 100 mg / ml, with the highest diameter of deterioration hole. Of course, the effect on gram-positive bacteria was more than gram negative. The inhibitory concentration of extract (MIC) on Listeria monocytogenes, Salmonella enteritidis and Pseudomonas aeruginosa was 12. 5, 25 and 50 mg/ml and the MBC was 50, 100 and 100 mg/ml, respectively. The results showed that effect of Cardin extract on grampositive bacteria was more than gram negative and the diameter of the non-growth halo increased with increasing concentrations of the extract.

Wheat bran as a by-product of milling contain various compounds such as pentosans which have health promoting effects and functinal properties in industrial applications. In this study the extraction yield of pentosans by hot water 80oC, 0. 01 mM sodium hydroxide and 2% alkaline hydrogen peroxide solutions as the conventional methods for pentosan extraction was evaluated. Then, the effects of pretreatments such as cellulase, ultrasound, autoclave and microwave in the presence of sodium hydroxide and water to increase the pentosan extraction yield were studied. Finally, in order to increase the extraction yield of the pentosans, pretreatments with the highest extraction yield (sonication, cellulase enzyme, hot water, sodium hydroxide, hydrogen peroxide) were evaluated as combined treatments. The results showed that the purity of pentosans extracted with sodium hydroxide was significantly higher than the hot water and hydrogen peroxide solution (p<0. 05). Also, among the pretreatments of cellulase enzyme, ultrasound, autoclave and microwave in presence of water or sodium hydroxide, the combination of cellulase-sodium hydroxide and ultrasound-sodium hydroxide treatments resulted in the higher yields. The combined treatment of hot water (80oC)+cellulase enzyme+(0. 1%)+ultrasound power (560 w, 2 minutes) and the combined treatment of hot water (80oC)+hydrogen peroxide (4%, pH=11. 5) were identified respectively as the best combination factors to maximize extraction yield and pentosans purity from wheat bran.

Cakes including muffin are the most important and high-quality cereal products and a product of wheat flour but due to high levels of fat and sugar in their formulation, continuous and prolonged consumption of these foods appears harmful. In this research the effect of different concentrations of date sap and glucose syrup (at levels of 0, 25, 50, 75 and 100%) was investigated in order to improve the qualitative and sensory properties of muffin cake with new formulation. Based on the results, the highest and the lowest viscosity were obtained in treatments containing 100% glucose syrup and 100% sucrose (as control), respectively. On the other hand, the highest and the lowest density were measured in control and the treatment containing 100% date sap, respectively. Also after muffin production, the highest amount of moisture, ash, a*, b* and volume were investigated in samples containing 100% date sap. In addition the the lowest and the highest staling was indicated in treatments containing (50% date sap and 50% glucose syrup with together) and control, respectively. According to the results, the highest sensory scores was belong to samples containing (50% date sap and 50% glucose syrup with together) and then 100% date sap. Finally and based on all properties, the samples containing (50% date sap and 50% glucose syrup with together) and then 100% date sap can be introduced as the best treatments in this research.

Doogh is a dairy drink that has a special place among the drinks in the market. The two phases of this product during storage are a major problem due to the low pH and the accumulation of caseins. Therefore, in this study, the efficacy of microbial transglutaminase (at doses of 10, 15 and 20 ppm) and lipase enzymes (at doses of 30, 45 and 60 ppm) in doogh stabilization and their effect on physicochemical, microbial, sensory and free fatty acids was investigated. To compare the mean of treatments, Duncan test was used at 5% probability level. Data analysis was done using SPSS software. The results showed that treatment with these enzymes improved the stability. The amount of unsaturated fatty acids in the control sample is higher than the treated samples. The results of sensory evaluation showed no significant difference between treated and control samples (p> 0. 05). But overall acceptance by evaluators increased with increasing dosages of enzymes in doogh.

In traditional medicine, Menthapulegiumwas used for sinusitis treatment, gastrointestinal disorders, respiratory disorders and food detoxity. In this research, Menthapulegiumessential oil (MPEO) antibacterial activity on some foodborne pathogens was considered. For research on MPEO interaction with chloramphenicol and gentamicin antibiotic, sub-minimum inhibitory concentration was used. The results showed that in growth medium MPEO able to control pathogen microorganisms. The inhibition zone diameter (IZD), in disk diffusion method for Listeria innocua, Staphylococus aureus, Escherchia coli, Salmonella typhi, Pseudomonas aeruginosa bacteria was 16/50, 14/60, 10, 14, 10 mm respectively. The mean of IZD in well diffusion method for Listeria innocua, Staphylococus aureus, Escherchia coli, Salmonella typhi, Pseudomonas aeruginosa bacteria was 14/40, 16, 12, 14/30, 10, 10/10 mm respectively. The results showed that in combination of MPEO with gentamicin antibiotic, for all bacteria, synergistic was observed. In combination of MPEO, with chloramphenicol antibiotic in Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, synergistic state was observed. Minimum inhibitory concentration in MPEO for all bacteria was 6/25 mg/ml. In general, with regard to acquired results, one can use MPEO for pathogenic microorganisms growth control in foods.

Gamma Aminobutyric Acid (GABA) is a bioactive molecule with different physiological roles in the body that inhibits neuronal stimulation and inhibits the delivery of stress-containing messages, has a calming effect and is used to treat diseases. Different has an effective role. In the present study, the possibility of producing this amino acid by Lactococcus lactis NZ1330 was investigated. In order to optimize the fermentation process three levels of dairy sludge (5, 10 and 15%), monosodium glutamate (0, 0. 5 and 1%) were selected at 24, 48 and 72 hours after fermentation. The presence of GABA in the culture medium was investigated by thin layer chromatography. Spectrophotometric method was used to quantify the bands present in thin-layer chromatography. Optimization results at 95% significance level showed that the optimum treatment consisted of medium containing 11. 2% dairy sludge, 0. 7% monosodium glutamate and 70 hours fermentation at 32 ° C and under these conditions, GABA production was ppm. It's 400. Therefore, this combination of media can be used as a suitable substrate for the production of valuable GABA drug and bioactive compounds.

Barley flour as an active ingredient contains compounds such as beta-glucan, vitamins and significant levels of phenolic compounds, and the usage of barley flour instead of wheat flour can improve the nutritional properties of the products. Therefore, the purpose of this study was to replace the wheat flour with barley flour at levels of 0%, 25%, 50%, 75% and 100%, and to replace sucrose with date liquid sugar at levels of 0%, 50% and 100% in order to produce functional biscuits and to study physicochemical (Moisture, ash, Spread Ratio, color, reducing sugars and pH), rheological, sensory and antioxidant properties of the prepared products. According to the results, the independent variables had a significant effect on the studied factors so that increasing the concentration of barley flour and date liquid sugar in biscuit formulations significantly increased the moisture content, ash, color changes, total phenol and antioxidant effects of the samples, while decreasing the pH and the Fracture strength. In addition, increasing the amount of date liquid sugar and barley flour in the formulation of the samples increased the contents of reducing sugars and dietary fiber in the final product, and decreased the Spread Ratio of the biscuit samples. According to the results, replacing wheat flour with barley flour at levels up to 75% and replacing sugar with date liquid sugar at levels up to 50% had no negative effect on the sensory properties of the samples. Therefore, replacing 75% of wheat flour with Barley flour and 50% of sucrose with date liquid can lead to the production of high-nutrition biscuits with desirable physicochemical, rheological, sensory, and high-antioxidant properties.

Among the various active packaging technologies, antimicrobial packaging has been the focus of more recent research. This study aimed to investigate the antimicrobial and antioxidant properties of polypropylene films coated with myrtle and rosemary extract on mayonnaise. Extracts of myrtle and rosemary at 0, 0. 1, 0. 15 and 0. 2% levels were used to cover polypropylene films. Chemical properties of mayonnaise (pH, acidity, peroxide value), Antimicrobial properties against Escherichia coli and Staphylococcus aureus and Candida albicans alone and in the presence of mayonnaise, Sensory properties (Smell, taste, color, overall acceptability) were assessed for 21 days at 7-day intervals at 4 ° C. The results showed that with time the rate of change of pH decreased and the acidity increased and in all treatments pH (less than 4. 1) and acidity (0. 69-0. 72%) changes were in standard range for 21 days. The peroxide value of mayonnaise stored in polypropylene films was significantly reduced compared to the control. Polypropylene films containing rosemary extract had more antimicrobial activity than myrtle extract. The number of microorganisms control treatment increased with time the number of microorganisms of mayonnaise decreased in the presence of polypropylene films containing myrtle and rosemary extract (p <0. 05). Myrtle and rosemary extract increased the overall acceptability of mayonnaise compared to the control by improving smell and taste. Coating of 0. 15% rosemary extract with polypropylene films was the best treatment for increasing the shelf life of mayonnaise.

To study the effect of non-enzymatic browning reactions, quantification of 5-hydroxymethyl furfural (HMF) and on the browning index (BI) was done. In this study, the kinetics of BI in Sardasht black grape (Rasheh variety) juice concentrate was studied. Samples with different Brix's (60. 5, 65. 6 and 70. 7) in three temperatures (5° C, 15° C, and 25° C) were kept for 85 days. In addition, the color analysis was also evaluated by a Hunter lab. Analysis of variance showed that all three factors (Brix, storage time and temperature) were effective in HMF content (P<0. 05). They had a linear positive relation with HMF content in black grape juice concentrate. HMF content of concentrate was in the range of 0. 57-50. 6 (mg/kg). Also, all three factors had a significant effect on the BI (P<0. 05) and its content was measured between1. 054-1. 373.

Researchers are always attempt to produce bread with longer shelf life and high quality. Aware of the harmful effects of chemicals additives increased consumer tend to use natural additives. The aim of this project was the production of cake (wheat-millet) containing different levels of Persian gum or Zedu (0, 0. 3, 0. 6 and 1%). Viscosity of dough and moisture, specific volume, firmness, crust color and sensory properties were evaluated. Viscosity and moisture were increased by increasing of Persian gum in cake formulation. The sample containing 0. 6% Persian gum had the lowest firmness and the highest specific volume, L* and score of sensory properties. A* and b* values of samples containing gum did not have significant difference (P<0. 05). Micro-structure of sample containing 0. 6% Persian gum was compared by Micro-structure of blank (sample without Persian gum). The sample containing gum had uniformed structure compared to blank.

Olive leaf consumption due to its antioxidant properties and several applications in medicine and pharmaceutical sciences is considered from ancient time. In this research effect of different drying methods including oven drying at 60 ° C and 105 ° C, microwave drying at 400 W and 700 W and shadow on methanolic extraction of olive leaf were evaluated. Antioxidant properties were assayed using 2, 2-diphenyl-1-picrylhydrazyl (DPPH), ABTS, and ferric reducing ability of plasma (FRAP) and also total phenolic and flavonoid content were measured using Folin-Ciocalteu and aluminum chloride respectively. Olive leaf contains 55. 17% moisture, 6. 12% ash, 3. 18% fat, 8. 21% protein, 8. 58% polysaccharide, 18. 48% insoluble carbohydrate, and 27. 32% total carbohydrate. Results showed that drying method affect antioxidant properties and phenolic and flavonoid extraction significantly. By increasing the concentrations of extracts, their anti-radical activity increased and the radical scavenging ability of extracts depended on their concentration. Highest antioxidant property were seen in 400 W microwave and the lowest results were in oven drying at 60 ° C.

Rice is one of the most widely consumed grains in the world and is widely used in the diet of people. Today, rice contamination with heavy metals is one of the problems confronting humanity. Therefore, the purpose of this study was to evaluate the effect of soaking and cooking in the presence of chelating agents i. e., potassium tartrate and citrate on the amount of Cadmium reduction of three types of imported rice (India, Thailand, and America). Measurements were carried out with atomic absorption with three replications. The difference in mean was done at Duncan's 5% level. The cadmium of imported rice was higher than the standard values. Cadmium of imported rice from highest to lowest was America, Thailand, and India that was 86. 23, 85. 93 and 80. 07 ppb, respectively. Soaking in the presence of chelating agent but cooking in water without chelating agents(S-chelating agents), in comparison to soaking in water without a chelating agent but cooking in the presence of chelating agents(C-chelating agents), had no significant difference in cadmium elimination(p>0. 05). Soaking and cooking of rice in the presence of chelating agents (SC-chelating agents) reduced Cadmium to higher than 93 percent (97. 58 for potassium tartrate in Thailand rice and 93. 46 for potassium citrate in India rice). Tartrate chelating agents in comparison to citrate had a significant effect in cadmium elimination for imported rice (p<0. 05). Finally, the sensory evaluation showed that there was no significant difference between all treatments (p>0. 05).

Acorn tree is abundant in many parts of Iran and is usually wasted or used as animal feed. According to the numerous health effects of acorn, the aim of this research is to investigate the influence of acorn flour (substituted at levels of 0-30% with rice flour, corn flour and starch) as a mixture design on chemical, nutritional, textural and sensorial properties of gluten free biscuits for celiacs. The results showed that moisture, ash, crude fiber, carbohydrate, antioxidant capacity and total phenol of gluten free biscuits supplemented with acorn flour increased noticeably compared to control. Increasing the acorn flour decreased calorie value of gluten free biscuits. Hardness and penetration energy of samples increased with substitution of acorn flour in formulation. Sensory evaluation showed addition of acorn flour up to 20% was acceptable but total acceptance diminished at high levels of it. The obtained results signify that the application of acorn flour in gluten-free baking could be useful for fortification and increase of nutritional value.