malimi

 The objectives of this study were to produce a nutritious stable condiment with uniform quality based on lime juice that could improve the quality of commercial lime juices in food products and investigate independent effects and interactions of hydrocolloids on the final product.

Novel formulations were developed by adding two types of gums, including gellan gum (0–0.1%), xanthan (0–0.1%) with pectin (0–0.2%) and phenolic compounds (constant) extracted from lime pulp wastes to the emulsion part of the final product. Seventeen combined treatments were reported by central composite rotatable design and physicochemical characteristics (flavonoids, antioxidant activity, viscosity, physical instability) and sensory characteristics (stability and general acceptability) have been analyzed. 

 Independent effects of the three hydrocolloids on the level of antioxidant activity were verified as the most significant coefficient in the final model belonged to pectin. All the three gums showed negative independent effects on the level of physical instability and no interactions were seen. The 2F1 statistical model was suggested for the viscosity parameter. Thus, each additive positively affected viscosity and negative interactions between pectin and gellan were verified. Moreover, sensory analysis data showed that by increasing the quantity of gellan, the degree of stability and overall acceptance of the product decreased, significantly.

 Due to the negative interactions between gellan and pectin and its adverse effects on the sensory characteristics, the current statistically optimal formulation was developed and suggested without gellan, containing xanthan and pectin with maximum desirability.

Dried carrot pomace (DCP) may be used as a thickening, coloring agent and also a carotenoid-fiber enriched component in food products formulations. The main objective of this study to investigate the effect of DCP from juice industries waste material on the physicochemical, rheological, nutritional properties of ketchup by partial replacement (0.7-3.5%) of tomato paste and the carboxy methyl cellulose. The physicochemical parameters of DCP, including: the moisture, fat, protein, ash, crude fiber, pectin, phenolic compounds content, water holding capacity and color properties were first analyzed. Then, different ketchup samples, based on DCP content variations, were formulated. The physicochemical properties of the formulations as well as the tomato lycopene and DCP β-carotene synergistic effect were studied. Based on the analytical data obtained, the samples with highest viscosity, lowest syneresis and the best color index with (0-2.1%) carrot pomace powder were selected for more detailed investigations to perform carotenoids measurements, color parameters specifications, rheological properties. Finally the formulation with 28% tomato paste, 3% glucose syrup, 0.4% carboxymethyl cellulose and 0.7% DCP was assigned as the best carotenoid-fiber enriched and healthy ketchup product.

Emulsion stability, viscoelastic rheological properties and particle size distribution of French dressing samples formulated with two types of commercial modified starch have been investigated. The product’s usual thickening agents, xanthan and guar gum, were 100% substituted by (2, 2.2%) of acetylated distarch adipate (ADA) and hydroxypropylated distarch phosphate (HDP) from waxy maize starch. The samples with 2% hydroxypropylated distarch phosphate starch showed the minimum emulsion stability (<95% after three months of storage) and were eliminated from further studies and the other three samples along with the control were selected for particle size distributions and dynamic rheological properties analysis. The sample formulated with 2.2% of HDP starch showed a better storage stability (higher zero shear viscosity), deformability (γLVE) and greater texture strength (G’0) due to more structural entanglement and  intermolecular hydrogen bonds as compared to the other type of commercial starch and control. In particle size distribution curve of this sample a broad and distinguished peak with higher percentage of population ranging from 10 to 100 µm was observed which might be due to the higher water absorption and more swollen/degraded starch granules. The area-based average diameter (d3,2) of the particles confirmed more similarity between this sample  and control.

studied. Non-fat yoghurt was prepared from reconstitute skimmed milk powder. Maltodextrin was added to reconstitute skimmed milk powder with 14% total solids (w/w) at three levels (0 (control sample), 1, 2, and 3%). The mixtures were inoculated using a DVS yogurt starter culture and the obtained yogurt samples stored at 5ºC. Physicochemical properties of the yogurt samples such as pH, acidity, total solids, syneresis, textural properties, color and microstructure were studied after one day storage. Increasing the amount of maltodextrin did not have any significant effect on pH and titratable acidity of samples, but increased the total solids of samples, in proportion to added maltodextrin. Addition of maltodextrin led to the decrease in susceptibility to syneresis, but yogurt containing 1% maltodextrin had more syneresis than the control. Increasing 2 and 3% of maltodextrin led to more compact and homogeneity microstructure. However, the yogurt containing 1% maltodextrin had less compact than the control and was more porous in scanning electron microscopy. The yogurt containing 3% maltodextrin and control sample had the highest and lowest firmness, respectively. Maltodextrin had no significant effect on adhesiveness and gumminess, but decreased the cohesiveness of yogurt samples. The color parameters (L*, a* and b*) of yogurt samples did not show any significant differences. In view of compact microstructure, low syneresis and high firmness, maltodextrin at 3% level can be used as a suitable fat replacer to develop a formulation of non-fat set type yogurt.

Mayonnaise is probably one of the most widely used sauces worldwide. The oil content of traditionally mayonnaise is more than 65%. Fat has a role in creating viscosity, color and texture but might cause many diseases and disorders in human. In this study the influence of modified wheat bran as a fat replacer on the rheological properties of low fat mayonnaise was studied and compared to a blank sample containing starch. Low fat mayonnaise samples containing different amount of modified wheat bran (1, 2 and 3%) and blank were produced. The rheological analysis comprising the evaluation of flow properties and oscillatory tests were carried out by Rheometer. The results of flow curves showed that all the mayonnaise samples exhibited nonnewtonian, pseudoplastic behavior which fitted by Herschel-bulkley model and the factors related to this model were specified in the samples and blank. Storage and loss modulus obtained by the frequency sweep measurement classified mayonnaise samples into weak gels. The results showed that flow properties of mayonnaise samples depended on shear rate. The results indicated that separation between two phases of emulsion didn’t occurred and all the samples were stable. The sample containing 1% modified wheat bran was behaving most similar to the blank and due to the best appropriate ratio between cellulose and starch was selected as the superior sample.