IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Year:2020 | Volume:17 | Issue:99 |Papers Count:16

In this study, the possibility of application of Withania coagulansextract (WCE) as a microbial rennet substituent in production of ultrafiltrated Iranian white cheese was evaluated. WCE was extracted by two water and alcoholic extraction methods and the levels of 0. 5, 1 and 1. 5% of mentioned extractscontained plant proteinase were used in cheese making. The color parameters (brightness/L*, redness/a* and yellowness/b*), physicochemical properties (pH, moisture, fat, syneresis, total protein, soluble protein inwater and in 12% TCA) and total acceptance of produced cheeses were compared with the control sample (prepared with commercial recombinant chymosin) during 60 days of storage. Results showed that the type of enzyme and the time of storage had significant effect on L* and b* index values of the cheese samples but these variables haven’ t significant effect on the a* index. By increasing the amount of WCE and storage period, the L* (p<0. 01) and b* values(p<0. 05) weresignificantly decreased and increased, respectively. Generally, WCE-cheeses, especially the kind of water extraction, had the lower protein and fat and thehigher moisture, pH, and soluble protein in water and 12% TCA as compared to control sample. Although all the cheeses till the middle of the storage had adequate acceptability, WCE-cheeses containing 1 and 1. 5% WCE had significantly (p<0. 01) lower acceptability than 0. 5% WCE-cheese and control after 60 days of the storage. The results of this study showed that by using1% WCE, especially in its alcoholic form, an ultrafiltrated Iranian white cheese with an acceptable quality can be produced. However, commercial application of this extract in order toreplacewith microbial rennet requiresthe risk assessmentand toxicity teststo convince that the WCE is harmless for the human health.

Determination of physical and mechanical properties of agricultural and horticultural crops is one of the most important parameters in design and manufacture of the operation machines. Determination of the effect of static and dynamic forces on Cherry Plum fruit during storage and transportation processes is very necessary for engineering. In this study, the physical properties of the Cherry Plum (including dimensional parameters and weight) and mechanical properties (including pressure test, punch test, and cyclic test) were measured at two levels of big and small sizes. The regression and Artificial Neural Networks (ANN) models based on physical properties data were defined and used to estimate the weight and volume of the fruits. The ANN model was the best model for estimating the fruit volume with 0. 96 regression coefficient but it didn’ t have an acceptable performance in estimating the fruits’ weight. The parameters of force and displacement, maximum stress at the breaking point, the elastic modulus in Hertz methods and Boussinesq theory, the crust and mantle punch forces, the minimum stress based on Boussinesq theory, the distribution of vertical, horizontal and shear stresses in depth and surface in the failure point and etc were calculated based on the data of the mechanical properties. The results showed that due to the differences in the thickness of the mantle, the force absorption capacity in the big fruits was larger than the small ones. The results of comparison between the convex jaw and flat jaw in the compression tests showed that the fruits placed on the floor were more exposed to damage. The behavior of the stress distribution at the failure point showed that the horizontal stress would dictate the rupture in the fruits.

Aside from its beneficial nutritional effects, chocolate causes but some problems for the consumer due to its high calorie. Use of good alternatives to fat and sugar is one of the ways to reduce these problems. In this study, the effects of isomalt and stevia on the qualitative propertiesfor physicochemicalrheological and sensorial characteristics of Low-calorie milk chocolate were investigated. The results of this research study showed that with increasing sucrose replacement by isomalt and stevia mixture, the amount of fat, water activity, acidity no significantly (p≤ 0. 05) effectand color indexes L*, a*, b*, while they had significant (p≤ 0. 05) effect of moisture, ash, and calorie. i. e. as the amount of isomalt and stevia increased, hardness, and calorie decreased and moisture, ash, and water activity increased. Of the two mathematical models evaluated to predict the rheological properties of chocolate, the Herschel Balkley model was found to be the most appropriate model for this purpose. Overall acceptability of the samples decreased with increasing stevia and isomalt substitution rates. Considering the best scores of physicochemical and sensory properties, T3 (60% Isomalt and Stevia +40% Sugar) was selected as the superior treatment.

Protein as an important ingredient in wheat plays main role in the production of wheat’ s products. Because of the production of various products from wheat, fast and online measuring of wheat grain quality is very important to control of flour production process and choosing an appropriate variety. Also in precision farming, combination of quantity and quality maps lets farmers to evaluate and control the plant production, well. Therefore, the purpose of this study was to evaluate the use of infrared spectroscopy in reflectance mode to predict protein and moisture content of wheat grain. In this study about 108 samples were collected from three varieties namely Mihan, Gazkojhen and Pishgam in the region near Hamedan province in Iran. Grain proteins content were measured with a DA7200 near infrared spectroscopy apparatus. This spectroscopy collects reflectance over a wavelength range of 650-1650 nm in 5 nm increments. Results show that the best models were obtained using the PLSR method and its preprocessing SG+SNV+D1 and MA+D2+SNV for protein and moisture content, respectively. The correlation coefficient (R2), root mean square error of prediction (RMSEP) and Standard Deviation Ratio (SDR) were obtained 0. 84, 0. 835 and 2. 54 for protein content, whereas 0. 96, 0. 994 and 5. 34 for moisture content, respectively. Results showed that there are no significant differences among proteins of three varieties. But the sampling places have a significant effect on the protein content at the significant level of 5%. These results indicated that the infrared spectroscopy method is an efficient method and has a strong potential for rapid detection of protein and moisture content of wheat grains.

Nowadays chemical preservatives are commonly used in foodstuffs to increase their shelf life and maintain the quality. Due to their probable risk of continuous use in foodstuffs, natural preservatives are increasingly used. In this study, oak powder has been used as a natural preservative with antimicrobial properties and desired sensory effects on ready-to-cook chicken. Treated samples containing 5, 10, and 20 percent of powder in 0, 1, 2, 3, 7, and 14 days of storage periods in fridge temperature using chemical tests (including peroxide number, thiobarbituric acid, and volatile nitrous bases) and microbial tests (including total bacteria count, Staphylococcus aureus count, coliform count; Also the effect of oak powder on sensory features of chicken was oak powder examined. The results of the present study show that oak powder could appropriately postpone microbial spoilage and peroxidation of lipids in chicken fillets. It was proved that the use of appropriate concentrations of oak powder (5 and 20 percent) in the ready-to-cook chicken, significantly (P<0. 05), could result in chicken microbial Fluorine decrease and oak powder of 10 and 20 percent concentrations showed more positive effects on treatments`oreganoliptic properties. Therefore, as a natural preservative, the oak powder can be used in ready-to-cook chicken production process with positive effects on the product`s sensory properties and longer shelf life.

Quality and nutritional properties of oils are the most important factors in food technology. Olive oil is fairly nutritious. Apart from its beneficial fatty acids, it contains modest amounts of phytosterols. Thus, this research studies the efficiency of the determinations of fatty acids and phytosterols in the detection of adulteration of olive oil with certain vegetable oils. The fatty acid composition of oil samples was carried out by Gas chromatography and the amount of phytosterols was measured through TLC sheets. Results showed that the main fatty acids in the olive oils were Oleic acid (C18: 1), Palmitic acid (C16: 0), and Linoleic acid (C18: 2). In general, the addition of Sunflower and Soybean oils to Olive oil increased the amount of Linoleic acid, PUFA, PUFA/SFA, Iodine value, Cox value, Campestrol, and Stigmasterol but decreased Oleic acid, MUFA, MUFA/PUFA, OSI, IPpv, β-sitosterol, and Delta 5-avenasterol. It can be conducted that low amount of Campestrol is the most effective factor in identifying adulteration of Olive oil with Sunflower and Soybean oils.

In order to improve the qualitative and nutritional properties and also to increase the shelf life of meat product, s, various techniques are used wich one of the most common and effective techniques, adding extracts or essential oils of herbal plants. The sausage formulation. In this study, Urtica dioica extract at 0, 0/0, 0/2 and 0/3 levels and Ocimum basilicum seeds extract at 0, 0, 3, 0, 4 and 0. 15, 0. 20, 0. 25 0. 30% w / w of mix extract were added to sausage formulation and physicochemical parameters (pH, fat, protein and ash), and sensory testing (color, appearance, taste, texture) And general acceptance) was carried out on the treatments during the 1, 10, 20 and 30 days. Data analysis was performed using SPSS 24 and Duncan test was used to compare the mean of indices in each treatment with a significant level of p <0. 05. The results showed that the control sample (without any extracts) had the highest pH, fat and moisture content and the difference was significant with the treatments. Treatments containing 0. 1% nettle extract had the lowest pH and humidity and highest protein content. The lowest amount of fat and the highest amount of ash belonged to 0. 1% nettle extract. In terms of sensory testing, the control sample had the highest score. In the case of color and taste, 0. 1% (Urtica dioica) extract had the highest score after the control sample. Treatments containing 0. 3% (Urtica dioica) extract and the mixture of two extract (0. 25-0. 25%) had the highest score of appearance and texture according to the evaluators. In terms of general acceptance, after the control sample, the treatment containing 0. 2% (Urtica dioica) extract had the highest score. As a conclusion, it can be concluded that different levels of Urtica dioica extract had better results than Ocimum basilicum extract. Also, treatments containing 0. 1 and 0. 3% Urtica dioica extract were selected as optimal treatments.

commercial inulin on synbiotic yogurt properties during 21 days at refrigerator storage. Inulin powder from chicory root (0, 1. 5, 3 and 4%) and commercial inulin (0, 1, 2 and 3%) were used in synbiotic yogurt containing Lactobacillus acidophilus and Bifidobacterium lactis. The addition of commercial inulin and the extracted inulin powder increased acidity and consequently decreased pH. Adding commercial inulin to milk increased the viscosity and reduced the final product syneresis. The extracted inulin powder at low concentrations had a positive effect on these properties. By increasing storage time, the acidity and syneresis of the synbiotic yogurt increased and pH decreased. The presence of these compounds in milk had a positive effect on the viability of the probiotics bacteria in yogurt, which the effect of commercial inulin on the survival of probiotic bacteria being greater than that of the extracted inulin. Addition of commercial inulin had no significant effect on the color properties of the yogurt samples, while the addition of the extracted inulin powder significantly reduced the brightness index (L*) compared to the control sample and increased the redness (a*) and yellowness (b*) indexes. All sensory properties improved by increasing commercial inulin, whereas 1. 5% of the extracted inulin powder had no negative effect on sensory properties of the synbiotic yogurt compared to control.

One of the successful processes in the production of trans-free-fats is chemical interesterification. In this study, the effects of chemical interesterification reaction on slip melting point (SMP) and solid fat percentage (SFC) in the blends of Ardeh oil and Palm stearin as a solid component with a weight / weight ratio (50: 50 to 60: 40 and 75: 25) was investigated. The interesterification reaction was carried out at a temperature of 70 ° C under vacuum conditions in the presence of 0. 5% wt sodium methoxied catalyst. To achieve the suitable SMP and SFC, special operations such as (heating, chilling and stirring) were carriedon shortening. As a result, trans free shortenings were produced such as all-purpose shortening and pie crust shortening. Modeling of SFC% of chemically interesterified binary blends of Ardeh oil and Palm stearin was also performed using regression models. Preliminary studies showed that significant correlation exist between SFC and temperature or saturated fatty acids (SFA) content. The SFC curve of interesterified fats as a function of temperature (SFCf(T)( or SFA (SFCf(SFA)( and the SMP as a function of SFA (SMPf(SFA)( had S shape and could be described using the sigmoidal Gompertz model. The presented models can obviate the need for advanced instrumentation and can be especially helpful in development of new fat formulations.

In the present study, the influence of drying temperature on energy consumption and qualitative characteristics of onion including rehydration capacity, vitamin C content and total phenolic content (TPC) was investigated. Onion slices with 3 mm thickness was dried in a hot air dryer at temperatures 0f 40‒ 70 ° C. Specific energy consumption and energy efficiency were significantly (P < 0. 05) improved by increasing temperature and obtained to be in the range of 35. 83‒ 59. 33 MJ/kg and 4. 01‒ 6. 52%, respectively. Increasing air temperature resulted in significant (p < 0. 05) improvement in energy consumption indices. Rehydration capacity in the dried onion samples varied from 4. 01% (at drying temperature of 40 ° C) to 6. 52 (at drying temperature of 70 ° C). Vitamin C content in fresh samples was 50. 19, and in dried samples varied from 14. 92 to 21. 38 mg/100 g dry matter. TPC was measured using Foline– Ciocalteu reagent and found that the TPC in fresh onions (389. 6 mg GAE/100 dry matter) was significantly (p < 0. 05) decreased in the dried samples (212. 3‒ 295. 8 mg GAE/100 dry matter). Based on the obtained results, drying of the onions at higher temperatures led to more deterioration in vitamin C content and the TPC.

Today, a variety of milk-based products are made with flavored beverages, because many people, especially children, are reluctant to consume unpasteurized milk. On the other hand, eggs are placed in higher degree than other sources of protein nutritionally, that they are added to most food products to increase their nutritional value as well as improve their functional properties. Therefore, in this study, egg white protein and chocolate milk were used for making protein beverage. Microbiological count, sensory attributes and pH changes were investigated during 10 days of refrigerated storage. Despite the high total bacterial count in the samples with egg white compared to the control samples on the first day, growth was much faster during storage, in control samples. So, on the 5th day, the growth rate of control samples increased 2 logarithmic cycles and in the treated samples 0. 2-1 logarithmic cycles. The results showed that the bacterial count decreased significantly with increasing egg white percentage. On the 7th day, total aerobic mesophilic bacteria ranged from 3. 55 to 4. 06 (Log10 CFU/ml), therefore it was according to standard pasteurized milk and the best storage time was seven days. Coliforms, Escherichia coli, Salmonella, molds and yeast were also not observed. On the other hand, the addition of egg whites increased the pH level to 8. 3 to 8. 7 and decreased acidic spoilage. There was also a direct relationship between the percentage of egg white and the increase in viscosity, but the viscosity of the samples with a higher percentage of egg, decreased during storage.

Oxidative stress factors are known to causes some metabolic disorders diseases. Therefore, preventing, or at least decreasing the amount of these factors may have a positive impact on prevention or improvement of the metabolic diseases. Recently, the herbal medicines are more considered due to more effectiveness. The present study was designed to evaluate anti-oxidant effect of sumac powder (Rhus coriaria L. ). In the present study, special parts of the sumac plant, dried at room temperature and powdered using laboratory mill. All samples were solubilized in methanol, and four concentrations (12. 5, 25, 40، 50 μ /ml) were prepared and the antioxidant activity of sumac powder measured by DPPH at a wavelength of 517 nm. Finally, the IC50 of all samples and the standard were calculated and compared with standard. The methanol extracts of all sumac doses showed dose-dependent potent antioxidant activity. The results indicated that brown sumac powder (IC50 = 14/912) has the higher antioxidant activity compared to red sumac powder (IC50 = 27/385), which was lower than vitamin C (IC50 = 6/708). Brown sumac powder has a stronger antioxidant effect than red sumac powder, which can be effective in improving the antioxidant defense of the body, so we advise to consume brown sumac.

Cold plasma is a dry, non-thermal technology with no chemicals capable of working continuously at atmospheric pressur. In the present study, plasma discharge of atmospheric pressure dielectric barrier with gases (air, nitrogen, and argon) was applied to the plasma for (0, 5, 15, 25) min at the surface of curcuma longa samples to reduce total microbial, coliform, yeast and mold, Clostridium perfringens was performed. Results of microbial tests showed that irradiation of plasma with nitrogen gas for 15 minutes reduced curcuma longa microbial load with minimal effect on physicochemical properties. Control samples lacked coliform and Clostridium perfringens. The results of physicochemical properties of the samples (color and antioxidant activity) showed that the effect of gas type on any of the curcuma longa color indices was not significant, while with increasing plasma duration the mean of all three color indices decreased, which decreased in There were significant differences between 15 and 25 minutes. (p<0. 05). nvestigation of the effect of gas type and duration of plasma application on the inhibitory index of curcuma longa samples showed that the type of gas used had no effect on this index(p>0. 05), while the effect of time was significant for this index and their antioxidant properties compared to the control sample Decreased(p<0. 05). The results of sensory characteristics (color, odor, appearance and taste) of the samples showed that the type of gas used did not differ significantly on the sensory parameters of the samples, while with increasing plasma duration the mean values ( Except for the taste index of the samples which decreased significantly between 15 and 25 minutes(p<0. 05). In general, cold plasma is a novel method of food processing that, given its non-thermal nature, can be a good alternative to other methods used for food sterilization and pasteurization.

Nanoencapsulation is one of the most important processes to improve the chemical stability of aromatic and volatile compounds, to prevent their undesirable interactions with food ingredients, and their intelligent release into the food industry. Encapsulation may be defined as the process to entrap one substance within another substance, thereby producing particles with diameters of a few nm to a few mm. Due to the sensitivity of the bioactive compounds, there are different encapsulation techniques. In recent years, electroencapsulation or encapsulation using electrohydrodynamic processes (electrospinning and elcrospraying) which is a simple and effective technique to preserve and increase bioavailibility of components, has attracted particular attention of food and drug scientists. Electrospray is very important as one of the liquid spraying methods due to the production of tiny droplets and uniform distribution. One of the advantages of the electrospray system is that it has high control over the particle size distribution, with the particles almost uniform. Electrospray capsules also have the potential to prevent the destruction of carotenoids and vitamins. In addition to the protective effects of encapsulation on nutrients, they can also be used to improve the fluidity, transport, and displacement properties of materials, since they are solid form rather than liquid. In fact, during the microencapsulation of nutrients, enzymes or other substances (such as volatile oils, taste and colorants, enzymes, etc. ) in micro or nano size by wall materials that can form lipids, protein biopolymers and polysaccharides or their complex is surrounded and protected from external factors. This article briefly describes the properties of the electrospray method and its applications.

In this research extraction process optimization of chamomile (Matricaria recutita) flower head extract by supercritical CO2techniquewas carried out at different levels of process variables using response surface methodology based on central composite design. Hence, the effects of pressure (80– 240 bar), temperature (35– 55 ◦ C), and dynamic extraction time (30– 150 min) were evaluated with respect to extraction yield and bisabololoxide A content in the obtained extract. According to the results, the pressure had the most significant effect (p < 0. 05) on the extraction yield followed by dynamic extraction time and temperature. Also the linear effect of temperature and the quadratic effects of dynamic extraction time, temperature and pressure on the bisabololoxideA content were significant (p < 0. 05). As a result of the optimization process, it found that the highest amount of extraction yield (1. 29%) and bisabololoxideA content (47. 12%) was obtained by applying pressure, temperature and dynamic extraction time at 240 bar, 49. 7◦ C and 66. 4 minute, respectively.