EVALUATION OF ANTIMICROBIAL ACTIVITIES AND COLOR STRENGTH OF CURCUMIN IN MACARONI

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

HOSSEINI F.; HABIBI NAJAFI M.B.; HASHEMI M.; BLOURIAN S.; ZAMAN ZADE F.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2011 | Volume:7 | Issue:1 Page(s): 33-41

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

1,255

Download:

Cites:

Information Journal Paper

Title

EVALUATION OF ANTIMICROBIAL ACTIVITIES AND COLOR STRENGTH OF CURCUMIN IN MACARONI

Author(s)

Keywords

MACARONIQ2

CURCUMINQ2

ANTIMICROBIALQ2

HUNTERLABQ2

TURMERICQ2

Abstract

MACARONI is one of the favorite dishes in Iranian,s family food program. In this study, effects of using different level of CURCUMIN as a natural and functional component extracted from Curcuma Longa plant, against total count , total coliforms, psychrotrophic bacteria, yeasts and moulds and colorimetric properties of MACARONI in comparison with beta carotene and TURMERIC as commercial color additives has been investigated. Treatments were five different level of CURCUMIN, C1:0/005, C2:0/01, C3:0/03, C4:0/05, C5:0/07, 0/07 TURMERIC and 0/01 beta carotene as positive controls and sample with no color additive as a negative control. PCA, VRBA and MEA mediums were used for microbial analysis. Colorimetric properties of MACARONI in two form (powdered and non powdered ) was measured with a Hunter Lab Colorimeter and the color differences were recorded as CIE-LAB L* (lightness), a* (redness–greenness) and b* (yellowness–blueness) values and the colorimetric difference (DE) for each sample was calculated. Results showed that there is a linear relationship between %curcumin and total count, yeasts and moulds, so with increasing CURCUMIN level in samples, total count, yeasts and moulds were decreased. Also, samples containing CURCUMIN in comparison with the samples containing the same percent of beta carotene were lighter, less red and have the same yellowness. In fact, using %0/03 CURCUMIN in MACARONI formulation, produces the same ΔE as %0/07 TURMERIC and %0/01 beta carotene in comparison with non color additive samples. Also, by increasing the amount of CURCUMIN in formulation, MACARONI were being less light, redder and more yellow.

Cites

No record.

References

No record.

Cite

APA: Copy

HOSSEINI, F., HABIBI NAJAFI, M.B., HASHEMI, M., BLOURIAN, S., & ZAMAN ZADE, F.. (2011). EVALUATION OF ANTIMICROBIAL ACTIVITIES AND COLOR STRENGTH OF CURCUMIN IN MACARONI. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 7(1), 33-41. SID. https://sid.ir/paper/143644/en

Vancouver: Copy

HOSSEINI F., HABIBI NAJAFI M.B., HASHEMI M., BLOURIAN S., ZAMAN ZADE F.. EVALUATION OF ANTIMICROBIAL ACTIVITIES AND COLOR STRENGTH OF CURCUMIN IN MACARONI. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2011;7(1):33-41. Available from: https://sid.ir/paper/143644/en

IEEE: Copy

F. HOSSEINI, M.B. HABIBI NAJAFI, M. HASHEMI, S. BLOURIAN, and F. ZAMAN ZADE, “EVALUATION OF ANTIMICROBIAL ACTIVITIES AND COLOR STRENGTH OF CURCUMIN IN MACARONI,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 7, no. 1, pp. 33–41, 2011, [Online]. Available: https://sid.ir/paper/143644/en

Related Journal Papers