فصلنامه پژوهش های صنایع غذایی
سال بیست و هفتم شماره 1 (بهار 1396)

The aim of this study was to compare the physicochemical and functional properties of wheat, sugar beet and potatoes dietary fiber.
In this study, Physicochemical properties including moisture, protein, fat, ash, carbohydrates, pH, and functional properties, including hydration properties, fat absorption, emulsifying activity, polyphenol contents and antioxidant activity, were evaluated. Wheat dietary fiber showed significantly (P

Ice cream is a popular food worldwide and it includes a wide range of frozen desserts. The objective of this study was to investigate different levels of microbial transglutaminase and locust bean gum on sensory and physicochemical properties of saffron- flavored traditional ice cream. Transglutaminase at four levels (50, 100, 150, 200 ppm) and locust bean gum at two levels (% 0.1 and % 0.2) were used. Physicochemical properties (pH, acidity, melting resistance, overrun and viscosity) and sensory properties (flavor, texture, color, and overall acceptance) were evaluated during two months storage. According to the results of variance analysis, the effect of microbial transglutaminase and locust bean gum on sensory and physicochemical of ice cream samples during storage was significant (p

The oak trees are one of the most plentiful trees in Iran. Fruit of the oak tree traditionally been used in food and pharmaceutical applications. In this study Fruit of the oak bioactive compounds using two microwave extraction, ultrasonic and traditional maceration method antioxidant compounds extracted and under tests phenolic compounds, radical scavenging power, test rancimat and beta-carotene linoleic acid was placed. The results showed that the extract in all four assessment test Phenolic compounds, radical scavenging power, test rancimat and beta-carotene linoleic acid solvent, water-ethanol extract extracted by ultrasound and higher antioxidant activity is allocated. This extract all the tests of the synthetic antioxidant BHA at a concentration equal, not better performance and from this point of view was competitive with BHA. This study used the fruit extract for use in food and drug industry Sees fit. And use of this extract for use in the oil industry and other food industry recommends to increase sustainable food.

In this study, biochemical quality changes such as moisture, protein, fat content and oxidative indices and biophysical properties such as texture profile analysis (TPA), and color parameters (L*a*b*) of incorporated red meat and common carp (Cyprinus carpio) surimi burger (50%) along with sensory characteristics during 45 days of frozen storage at -18ºC were evaluated and compared to 100% red meat burger as control. According to results, for 50% treatment, at the initial stage of frozen storage (day 0), biochemical indices such as peroxide value (PV), thiobarbituric acid (TBA), free fatty acid (FFA) and total volatile nitrogen bases (TVN) were recorded at 4.29, 1.117, 0.604 and 10.23 respectively, whereas reached to 3.12, 0.6, 2.23, 0.647 and 13.79 after 45 days of frozen storage at -18ºC. Texture profile analyses showed that hardness of 50% treatment did not reduce significantly (P>0.05) whereas it did for the control. On the other hand, cohesiveness, elasticity and chewiness of both treatments reduced during 45 days of frozen storage (P

Fennel as a medicinal plant has substances and valuable secondary metabolites such as ascorbic acid, which is able to scavenging free radicals produced by oxidation. In common extraction methods such as soxhlet long time and high energy consumption is required and there is a possibility of damage for heat-sensitive substances including ascorbic acid. Therefore, in this study the used modern method of ultrasound compared with conventional method by using soxhlet as a control treatment on the ascorbic acid extracted from the fennel seeds and its potential of scavenging of hydrogen peroxide. The samples were extracted at 85 °C for 240 minutes in soxhlet method while in ultrasound method the samples were examined at two temperatures (40 and 60°C), three sonication duration (15, 30 and 45 min) and three sonication powers (100, 200 and 300W). The results of this study showed that the optimum extraction condition in ultrasound method was at 60°C, 300W and 15min for both ascorbic acid content and hydrogen peroxide scavenging percentage by the extracts. The ascorbic acid content of 1.73 mg/mL and the percentage of containment of hydrogen peroxide of 74.13% were resulted under these conditions for fennel seed extracts that was significantly different compare with soxhlet method and caused an increase in extraction of ascorbic acid and hydrogen peroxide scavenging method. So superiority of ultrasound method was proved because of reduction in time and temperature.

Due to main role of texture and structure of ice cream in sensory quality and consumer acceptance, in this study xanthan and guar gum were added in 0.03 and 0.05% alone and in combination with each other in reduced fat and sugar ice cream to improve texture of ice cream and the effect of them was investigated on quality and sensory properties. The results showed that xanthan and guar gum reduced intensity of crystalline and coldness by increasing the viscosity of serum phase and prevent the growth of ice crystals in ice cream. There was no significant difference on viscosity between 0.03% xanthan and 0.03% guar (p>0.05), but at 0.05% viscosity of sample that containing xanthan gum was higher than guar gum. Adding these gums increased first drop and decreased overrun, hardness and melt down. In total acceptance, ice creams contained 0.05% guar and 0.03% combination of guar and xanthan gum had higher scores .Also principal component analysis results determined that overall acceptability was mainly related to hardness, viscosity and flavor.

In this research, the starch-carboxymethyl cellulose (2:1 ratio) active films containing Thyme extract (5% wt.) were prepared. In order to improve of film properties, nanoclay (montmorillonit = MMT) (1, 3 and 5% wt) and citric acid (0, 5 and 10% wt) were used as nano-reinforcing and crosslinking agents, respectively. Measuring of the mechanical and water vapour barrier properties of the films revealed that the addition of Thyme extract caused to weakening of ultimate tensile strength and increasing of water vapor permeability and moisture uptake. Citric acid also had positive effect on tensile strenght and barrier properties. Among the all additives, Thyme extract and MMT had the highest effect on color properties and caused to decrease lightness and increase yellowness index. According to the results of differential scanning calorimetry (DSC), active film containing 5% MMT and 10% acid citric had the highest melting temperature (229.7 °C). Also, by addition of acid citric and MMT, the antioxidant activity of active film was decreased due to the decreasing of diffusion coefficient for extract. Results indicated that there was a synergistic effect between citric acid and MMT in order to improving of physical properties of active films and simultaneous addition of these two additives cause to decrease the adverse effect of Thyme extract on functional properties of starch-CMC active film.

The aim of this study was to investigate the possibility of producing gluten-free cake of rice flour with replacement of different concentrations of chickpea flour: 100% rice (R100), 70% rice and 30% chickpea (R70C30), 50% rice and 50% chickpea (R50C50), 30% rice, and 70% chickpea (R30C70), 100% chickpea (C100). For this purpose, texture profile analysis, the uniformity, symmetry and volume index, porosity parameters, ratio of crumb to crust, specific volume, and sensory characteristics of the cake were evaluated. In terms of texture analysis, there was no significant different in hardness, cohesiveness and springiness amonge the samples, but chewiness and gumminess in C100 and R30C70 were significantly less than other samples. In term of the symmetry and uniformity index, R50C50 was the superior sample. In the all porosity parameters, R30C70 sample was the best sample. In term of the crust to crumb ratio, the samples including chickpea were better than R100. There was no significant difference amonge the specific volume of samples. In terms of sensory evaluation, the most score after the control was for the R70C30 and R50C50 samples. Overally, on these results the cake samples with 50% and 30% chickpea flour showed the best qualitative parameters.

For producing a product with better quality and nutritional characteristics, we can use a combination of hot air and microwave oven and take the advantage of both methods. In this study the effects of three drying methods (oven (40, 50 and 60 °C), microwave (90, 180 and 360 W) and the combination of microwave, oven) were investigated on fresh kiwi fruit (Hayward variety) in terms of quality properties (rehydration capacity, shrinkage and color) and nutritional properties (phenolic compounds and vitamin C). The results showed that drying of kiwi sheets using microwave, shortens drying time, although the increasing of power could adversely affects the product quality. The maximum rehydration capacity was observed in the oven method, the lowest rate of shrinkage in combined method, the lowest color changes in the microwave method, the highest phenolic compounds in combined and oven methods and highest vitamin C content in the microwave method. At the end on the basis of optimal properties, Design Expert software chose the optimum methods of kiwi drying: microwave method applying power of 90 and 360 watts, oven method applying temperature of 40 °C and combination of microwave and oven with power of 90 watts and temperature of 40 °C.

The goal of this research was studying kinetic of shellded hazelnut (corylus avellana) at temperature range of 40-60 0C that beside drawing curve of moisture changes at different temperature and modeling frying process, effective diffusivity coefficient, activation energy, total energy, specific energy required for drying shellded hazelnut was calculated in single-layer form. Result of consideration showed that the duration of drying at 60 0C was 34.42 and 20 percent less than 40 and 50 0C. In modeling the process of drying hazelnut Midilli et al in 3 temperatures of drying has had the most suitable fitting with data of experiment comparing to other models. Also effective distribution coefficient in dried hazelnut samples at different temperature changes between 1.26373×10-10 and 1.50064×10-10 m2/s. Activation energy for hazelnut at temperature range of 4060 0c 29.622 KJ/kg. and effective penetration constant was obtained 1.1×10-5.

Increasing freezing rate can have an effective role in improving the quality of frozen products. The objectives of this study were to compare ice crystal morphology of frozen lamb meat under different freezing temperatures (-20, -30 and -40 oC) and their effect on the quality attributes of the lamb meat. After freezing in different freezing temperatures, the meat samples were thawed and their quality characteristics such as drip loss, texture, and colour were assessed by instrumental methods. Light microscopy technique was used to investigate the effect of freezing process on the lamb meat microstructure. Results showed that freezing temperature led to the significant microstructural changes in meat tissues. The equivalent diameter of the ice crystals formed were 22.58, 19.36 and 17.48 μm for the samples subjected to processes -20, -30 and -40 oC respectively and total relative ice area for temperatures above were determined 52.32, 49.84 and 46.36% respectively. It was also found that the drip loss decreased with decreasing the freezing temperature but freezing temperatures didn’t show any significant effect on colour, texture (stiffness) and shape of ice crystals.

To study the effect of non-enzymatic browning reactions, quantification of HMF (5-hydroxymethyl furfural) and BPF (brown pigment formation) was done. In this research brown pigments formation in white grape juice concentrate was studied. Samples with three different Brix’s (62, 66.5, 71) stored at three temperatures (5°C, 15°C, 25°C) for 85 days and subjected to color analysis with Hunter lab. Data Analysis showed that all three factors (brix, time, temperature) had positive effect on HMF content (P

Polyethylene terphthalate (PET) is one of the plastics that are widely used for packaging of foods, especially, beverages and edible oils. In this study, the migration of di (2- ethylhexyl) adipate (DEHA), which is convenient plasticizer in PET, from PET bottles into the lemon juice stimulant was investigated. According to EC directives, specific migration limit (SML) for DEHA is 18 µg/L. In present work, air associate liquid-liquid micro-extraction (AALLM) was offered as extraction method to the DEHA and the effect of some important parameters such as type of extraction solvent, extraction solvent volume, salt amount was optimized. According to EC regulations, 3% acetic acid (w/v) was chosen as simulant. The samples were stored at 5, 25, and 40°C for three months and analyzed at 10,30,60,90 by gas chromatography. The diffusion coefficients of DEHA from PET bottle were calculated by using Fick’s second law. The migration of DEHA was increased with increasing of storage temperature and storage time. After 90 days, level of migrated DEHA were below and above of SML in 25˚C and 40˚C, respectively. The diffusion coefficients (D) determined for DEHA were 0.109, 0.12, and 0.092 ×10-9 cm2/s at 5, 25, and 40˚C, respectively. Storage of lemon juice packaged in PET bottle can potentially cause risk by DEHA migration in warm climate. However, it seems there are not high risks in moderate climate and the storage of it in refrigerator can reduce risks of DEHA migration into lemon juice.

The aim of this study is investigation of chemical composition of fruit and seed of loquat (Eriobotrya japonica L.), extraction of polysaccharide and evaluation of its antioxidant properties. Polysaccharide was extracted using hot water and purified by ethanol. The optimal time and temperature for the extraction of polysaccharides were 180 min and 90 ◦C, respectively. Also, the optimal ratio of water to raw materials were 6:1 and 10:1 to extract of polysaccharides from fruit and seed, respectively. The antioxidant activity of extracted polysaccharide was assessed by using DPPH (2, 2- diphenyl-1picrylhydrazyl) radical scavenging and the hydroxyl radical methods. Bands observed in the analysis by FTIR method confirmed that polysaccharides were the main compound in the extract. The results showed the total sugar of fruit polysaccharide was more than seed polysaccharide. Also, that the content of sodium, potassium, calcium, iron and zinc from fruit were higher than seed, while the amount of magnesium, manganese and copper were higher in the seed. Anti-oxidant activity in both cases and in both methods of measurement was normal. In both cases and in all concentrations, the DPPH radical scavenging activity of ascorbic acid was higher than the extracted polysaccharide. The hydroxyl radical scavenging ability of both polysaccharides was higher than ascorbic acid; while the radical scavenging ability of 100 ppm of fruit polysaccharide and ascorbic acid were about equal. Results showed the radicals scavenging activity increased with increasing concentrations, anyway anti-oxidant activity of fruit. On the basis of the results, the extracted polysaccharides from fruit and seed of Eriobotrya japonica L. can be used to improve the quality of foods, due to their acceptable antioxidant activities.