IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Year:2020 | Volume:16 | Issue:95 |Papers Count:20

The moisture content of the beans and the pods of the green beans were determined and the samples were then subjected to ohmic pretreatment at the specified levels. For this purpose, force-deformation device was used. Static loading was performed to determine the mechanical properties of the pretreated specimens. Experiments were carried out in a completely randomized design with factorial experiment. The effect of ohmic heating parameters at three time levels of 3, 6 and 9 minutes and three voltage levels of 30, 50, 70 V and for vertical loading at one surface was investigated. The results showed that both factors (ohmic heating time and voltage value) had a significant effect on fracture force and other mechanical properties, so that with increasing ohmic heat duration the amount of fracture force and other mechanical properties decreased. The result of the loading was that in the fracture force section of the grain the maximum value of 3 minutes was 30 V with a value of 19. 193 N and the lowest value was 9 minutes with a voltage of 70 grain equal to 5. 58 and in the discussion of grain failure energy the highest and The lowest values were 21. 622 N and 5. 77 N respectively, which were 30 V and 3 min for maximum and 70 V and 6 min for minimum. In the discussion of the fracture force of green bean pod with grain the highest value was 30 V and 3 min time equal to 578. 13 N and 72. 35 N 35 min which was 70 V and 3 min time and also the highest and lowest energy The fracturelike fracture force of this sample at the same time and voltage were 656. 49 and 187. 38, respectively.

Nowadays climate change, population growth and food security concerns encourage researchers and food industry experts to study the feasibility of producing foods from unusual cereals, grains and other sources. Millet has a short growing season, resistant to pests and disease and can be produced in drought conditions compared to the main cereals. Therefore, due to Iran's climate and continuous decline of water resources, planting and processing of millet is justifiable. Millet grains have also been attracted by food and nutrition researchers because of their special properties, high nutritional value and health benefits. It is rich in dietary fiber, protein, minerals, and vitamins and is comparable to main cereal grains. On the other hand, millet is one of the grains that because of its lack of gluten proteins, can have a special place in the diet of celiac patients who cannot consume grains such as wheat, barley, rye and oats. Therefore, in this article we try to introduce millet grain, its nutritional value and products to encourage researchers and food industry producers for cultivation and processing of this forgotten grain. It is hoped that in the future, this valuable grain which is often used for feeding livestock and poultry in Iran, will also be included in the household food basket.

Due to detrimental effects of synthetic antioxidants, application of natural antioxidants which mainly are extracted from botanical sources, in addition to stabilizing food products will reduce undesirable effects of free radicals and synthetic antioxidants. In this research effect of drying methods and solvent type were evaluated on chemical composition and antioxidant activity of sacred fig. at first fruits were dried in oven (40 and 60 ° C) and microwave (400 and 700 W) and two solvents of methanol and ethanol were used for extraction. Total phenol and flavonoid content were measured with folin ciocalteu and aluminum chloride methods respectively. Antioxidant activity were measured using DPPH and ABTS methods. Results showed that the lowest IC50 value was for 60 ° C oven and methanol solvent (150. 11 ppm for DPPH and 222. 9 ppm for ABTS) and the highest value was observed in 400 W microwave and ethanol solvent (455. 145 ppm in DPPH and 500. 1 ppm for ABTS). The highest total phenol and flavonoid content was seen in extract of 60 ° C and methanolic solvent (1032 mg GAE/g extract and 63. 31 mg QE/g extract).

Gums are long chain polysaccharides components with high molecular weight wildly used in the food and many other industries as stabilizer, texture modifier, gelling agent, thickener and emulsifier. The aim of this study was to investigation evaluation of physicochemical and emulsifying properties of protein-free balangu seed (Lallemantia royleana) gum. The results showed, balangu and protein-free balangu were obtained from molecular weight 3120 and 3360 kDa, respectively. Major functional groups were identified from FTIR spectrum of balangu and protein-free balangu, include O-H, C-H, C=O,-COO-, and C-O-C. The results of GC-MS showed that the major monosaccharides specified in Glucose, Galactose, Arabinose, Xylose and Rhamnose. According to the rheological protein-free balangu had the lowest protein content and this led to formation of large oil droplet size and lower emulsion stability. The parameters of Herschel– Bulkley model were showed, the values of coefficients of determinations (R2) were near to 1 and Root Mean Square Error (RMSE) values were lower than 0. 4, which indicate the suitability of this model to describe the flow behaviour of samples. Moreover all emulsions represented flow behaviour index values less than 1, which reveals shear thinning behaviour of emulsions, but no significant difference was found between emulsions (p>0. 05). On amplitude sweep test, the storage modulus values were greater than loss modulus values in all emulsions, which indicates their elastic behaviour. On frequency sweep test, the storage modulus values were greater than loss modulus values in all emulsions, which confirmed solid like behavior. The indices of power law’ s storage modulus balangu and protein-free balangu emulsions had near to zero which reflect high elastic behaviour of emulsion.

This research was carried out to study the antifungal effect of aqueous extract and powder of Pistacia atlantica at 0, 0. 5, 1, 2. 5 and 5% on the growth of Aspergillus flavus and Aspergillus niger. Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) of the baneh extract and powder was certified against Aspergillus niger and Aspergillus flavus in concentrations of 0. 5, 0. 4, 0. 3, 0. 2, 0. 1 and 0. 05 g /ml were determined by Serial Dilution technique. After preparing lactic cheese samples, a 10 mm piece was placed inside the plate and 3 μ l Aspergillus flavus and Aspergillus niger was added to its center. Plates were incubated at 26 ° C for 3 weeks and the zone diameter of mold growth was measured. The results showed that by increasing the storage period, the growth zone diameter of Aspergillus flavus and Aspergillus niger in all of treatments increased. The treatments had a greater effect on the control of Aspergillus flavus mold growth than that of Aspergillus niger in lactic cheese. In mold and yeast counting, the highest count was observed for control treatment and the lowest increase was related to treatment containing 5% extract of Pistacia atlantica. The experimental treatments also significantly affected the sensory properties of the cheese samples. The highest taste scores were for samples containing 0. 5 and 1% Pistacia atlantica extract. The samples containing more levels of extract (2. 5 and 5 %) were less scored in terms of flavor and taste than those containing powder of Pistacia atlantica. From the findings of this study, it can be concluded that extracts and powder of Pistacia atlantica have an appropriate antifungal activity against Aspergillus niger and Aspergillus flavus, Therefore, they can be used in medical pharmacology, food industries and health affairs as drugs and anti-fungal elements.

Plant essential oils and extracts are the compounds that can inhibit bacterial growth at low concentrations. Also, these materials are mostly strong antioxidants and the presence of these two properties together increases the shelf-life of fish. This study was done to investigate effect of various concentrations of caraway and thyme essences on chemical and microbial quality of common carp fillet. Different concentrations of essential oils (0, 500, 1000 and 2000 mg/l) were added to fish samples and some chemical and oxidation factors, microbial quality and sensory properties of the samples were determined. The results showed the lowest levels of total volatile basic nitrogen was related to 2000 mg/l thyme essential oil (24. 6 mg/100 g fillet) and the highest amount of total volatile basic nitrogen were observed in control treatment (75. 11 mg/ 100g fillet) at refrigerator temperature. TBA levels in all treatments increased with increasing storage time and at the end of the storage period, except in 500 and 1000 mg/l thyme essences treatments, there was significant difference among all experimental samples (p<0. 05). The results showed that various concentrations of essences reduced the total count and Psychrotrophic bacteria compared to the control. At the end of the storage time, treatment of 2000 mg/l caraway essence, 1000 mg/l caraway essence and 2000 mg/l thyme essence had the lower Psychrotrophic bacteria than the other samples. Treatments with 1000 and 2000 mg/l caraway essences in freezing conditions received the most colors score. The highest score of texture was related to 2000 mg/l thyme essential oil at refrigerator temperature. Samples containing 1000 mg/l caraway essence in freezing temperatures had the highest odor score. In general, 1000 and 2000 mg/l concentrations of thyme essence due to acceptance of the organoleptic characteristics from the consumer view as well as reduce microbial growth and chemical factors are recommended.

Folic acidisone of the essential vitaminsthat deficiency of it causes congenital malformations in pregnant, especially neural tubedisorders. Sincethe humanbody cannot synthesize this vitamin, enrichment process on bread that isknown as one of themost widely consumedfoodsinthe dietof our people, can be one an effectivestepforeliminatingdefectscaused byvitamin’ s deficiencyinpeople. Considering the health effects of wheat bran and the presence of folic acid in it, in this studyattemptstofortify flour (with 7% wheat bran)by100% RDI folic acid and then measuringthestability offolic acidinbreadmaking process by HPLC method and microbiological assay. The resultsindicated that the microbiological assay showed higher amount than the high performance liquid chromatography method because of the ability to measure the natural folate in the samples. Also, during the bread making process, the folic acid and folate content increased during the fermentation process and then decreased by the thermal baking process. The remaining amount of folic acid and folatein the final bread showed the relatively high resistance of this vitamin in the process of Barbariʼ s bread, and thus the ability of the bread fortification processto providefolic acidrequirements inadults.

In this study effect of temperature, O2 concentration and storage time were investigated on respiration rate of uncoated and coated pear (Dargazi Cultivar) using Sclerorhachis platyrachis essential oil of 0, 125, 250, and 500 ppm. Mathematical model using Michaelis– Menten’ s equation, with the model constants described by means of an Arrhenius-type relationship was applied to predict respiration rate at various temperatures (4, 10, and 25 º C) and O2 concentrations to design modified atmosphere packaging (MAP) of pear in order to extend its shelf-life. Results showed that all factors affected respiration rate of the pears but the influence of temperature was most pronounced. Increase in temperature led to increase of respiration rate and reduction of positive effect of essential oil on this parameter reduction. Moreover, after about 100 hours, respiration reached equilibrium. Respiratory quotient of Pears at 4 and 10 ° C was on aerobic limit. However, at 25 ° C, after 110 hours, and reaching CO2 to 23%, respiratory quotient passed the critical point. Finally, package containing 3. 7% O2 + 8. 1% CO2 + 88. 2% N2 was suggested as an appropriate MAP for storing the pears (Dargazi cultivar).

Peppermint is a very aromatic herbal plant with mouth cooling effect, having pungent mint and menthol flavor. It has many phenolic compounds (flavonoids, tannins, anthocyanin) which are considered as natural antioxidants. The aim of this study was to investigate the influence of different concentrations of maltodextrin and inlet air temperature on some properties of encapsulated peppermint extract. Spray drying is the most common and economical method of microencapsulation. In the current project, the impact of three different inlet air temperatures (140, 160 and 180 ° C) and maltodextrin (DE=20-18) concentrations (10, 20 and 30%) on production efficiency, moisture content, water activity, solubility, hygroscopicity, wettability and color parameters of spray dried peppermint extract powder were investigated. The results showed that increasing inlet air temperature and maltodextrin concentration led to increase in the production yield, powder solubility, L* and Hue parameters. While moisture content, water activity, hygroscopicity, wettability, chroma, a* and b* parameters were decreased. In conclusion, inlet temperature of 160 ° C and maltodextrin concentration of 20% considered as optimum conditions maintaining desirable properties of peppermint extract powder during spray drying process.

Gelatin has many applications in the food, pharmaceutical and cosmetic industries due to its technological and functional properties. By-products from fish cleaning are rich sources of collagen. The physical, chemical and rheological properties of gelatin or collagen depend on their sources as well as the extraction conditions. Response surface methodology (RSM) with three parameters was conducted to determine the optimum extraction conditions of gelatin from Caspian whitefish scale. A Box-Behnken design was used to study the combined effects of sodium hydroxide concentration (0. 075-0. 225 M), soaking time in sodium hydroxide solution (60-180 minute), and extraction temperature (30-50 oC) were determined. Viscosity (cp), gel strength (g), L*, a*, and b* were chosen as responses. The results showed the optimum conditions were sodium hydroxide concentration 0. 11 M, soaking time in sodium hydroxide solution of 116 minutes, and extraction temperature of 38 oC. The predicted responses including viscosity, gel strength, L*, a*, and b* were 2. 17 cP, 145 g, 6. 03, 6. 80, and 38. 85 respectively. The response surface method was able to estimate the optimal conditions of extraction gelatin with high desirability (0. 99).

Drying is one of the most important post-harvesting processes with the aim of increasing the storage time. The present study investigates and compares color changes and shrinkage of red beetroot thin layers in four different drying methods (hot air flow, microwave, vacuum and freeze drying). The process of changing these two parameters was simulated by fitting to different models. The experiments were carried out in hot air and vacuum air dryers at three temperature levels (50, 70 and 90 ° C), in microwave dryer at a power level of 180, 360 and 600 W, and in a freeze dryer at-50 ° C. The results showed that the changes in the brightness index (L) and yellowness (b) relative to the time were increasing and the trend of changes in the red index (a) was decreasing. The slightest changes in the parameters of brightness, redness and yellowness occurred in freeze drying, microwave and vacuum, respectively. The overall results showed that the highest amount of color change (Δ E) was 1. 59 in drying by microwave and at 180 W, and the lowest drying rate was 0. 76 in freeze drying. Also, shrinkage changes in sugar beet samples showed that the use of freeze dryer reduced the amount of shrinkage by 10-25% compared to the other three methods of drying. Also, modeling of color parameters and shrinkage showed that exponential models have higher ability to predict the process of color variation and shrinkage.

Red beet has nutritional and health benefits due to presence of bioactive components such as phenolic and betalain compounds. Thus, the improving of extraction efficiency and stability of red beet compounds has gained the attention of researchers. In this study, β-CD-enhanced ultrasound assisted extraction was used for extraction of red beet extract and the lyophilized extracts were characterized with FTIR and UV– Vis spectrophotometry analyses. The extracted samples with aqueous 5 % β-CD solutions revealed highest content of betanin (2. 24 ± 0. 04 mg /g DW) and total phenolic compounds (20. 03 ± 1. 28 mg GAE/g DW) and as well highest DPPH inhibition activity (59. 87 ± 4. 94 %). In conclusion, the β-CD-enhanced ultrasound assisted extraction is a suitable technique to extraction and stabilize the red beet compounds for applications in functional food, nutraceutical, and medical fields.

In this study, cellulose fibers were extracted from agricultural date palm waste by carrying out alkali and bleaching treatments. Cellulose NanoFibrers(CNFs) were isolated from extracted cellulose fibers with used 2, 2, 6, 6-Tetramethyl-1-piperidinyloxy (TEMPO) pretreatment and Ball mill mechanical treatment. Then, the nanocellulose hydrogels werenanocellulose aerogels obtained. Field mission scanning electron microscopy (FE-SEM) wasused to investigate the morphology of the isolated cellulose and cellulose nanofibers. Structural analysis and functional groups was carried out by Fourier transform infrared spectroscopy (FTIR) and crystalline index determined with X-ray diffraction (XRD). The qualitative properties of nanocellulose aerogels including porosity were evaluated by BET. The results showed that cellulose fibers and cellulose nanofibers have a rod structure and formedin 3D network. After TEMPO pretreatment, it was found that the carboxyl peak formed in the 1730 cm 0 spectrum, which accelerated the nano-process. The crystallinity of the fibers and nanofibers were 71% and 68%, respectively indicating a high degree of crystallinity in their structure. After freeze drying of nanofibers, nanocellulose aerogels were obtained with weigh of about 0. 5(g), low bulk density of 0. 0127 (g/cm3) and very high porosity of99. 16%. As a result, ultralightweight biopolymer aerogels can beused in a wide range of industries including automotive, aerospace, filtration and construction.

The purpose of this study was to investigate the effect of zedo gum addition on physicochemical, rheological, and sensory and shelf life of toast dread. The gum was added to the flour (Z2: 0. 25, Z3: 0. 5, Z4: 0. 75, and Z5% 1) and the bread samples were compared with the control one (Z1). The rheological data showed that the addition of zedo gum increased water absorption, dough development time, stability time and farinograph quality number of samples Z4 and Z5 significantly (P <0. 05). The results of extensographic measurements at 45, 90 and 135 min showed that increasing gum percentage caused a decrease in the resistance to extension of dough samples significantly (P<0. 05). The lowest resistance to extension was observed in samples Z4 and Z3, respectively (P<0. 05). In all studied areas, adding zedo gum resulted a significant increase in the ratio number of samples (P<0. 05). The bread compression assessment showed that increasing the amount of gum, brought a decrease to the hardness of the breads, and during the study time, the firmness of all samples increased as a result of staling. Physicochemical results of bread samples showed that increasing gum content of samples increased moisture, ash and protein content significantly while the amount of fat decreased (P<0. 05). Sensory evaluation of breads revealed that the sample Z5 had the highest sensory scores, in all studied factors; so it was selected as superior treatment.

The aim of this study primary was to evaluate the production possibility of high quality protein powder type A (an almost odorless and tasteless powder with a maximum fat content of 0. 75%) from milled meat of common carp through isopropanol solvent extraction method, and then the replacement of produced fish protein powder (FPP) together with the transglutaminase enzyme instead of flour in the formulation of cake and evaluation of the sensory quality, physicochemical properties and nutritional value at ambient temperature. For experiments, 1 control and 6 experimental cakes treated with 6 and 8% concentrations of fish protein powder by adding 0. 5 and 1% transglutaminase levels were considered. The control treatment was free of fish protein and enzyme powders. Factors such as fat, protein, ash and moisture content were significantly different in enriched and control treatments (P<0. 05). Peroxide value and pH increased significantly in experimental treatments containing 8% FPP in comparison with other treatments and acidity decreased significantly (P<0. 05). Sensory factors including taste, color, texture, odor, and overall acceptability of treatments contain 6% FPP and 0. 5% transglutaminase enzyme had no significant difference compared to the control sample (P>0. 05). Wih adding transglutaminase enzyme to cakes containing fish protein powder improved the physicochemical properties of the samples. With considering the results and the absence of a significant difference between samples contain 6% FPP and 0. 5% enzyme transglutaminase compared to control, this treatment can be recommended as a suitable combination for fish cake.