shahram beiraghi toosi

The aim of this study was to optimize the formulation of coating of bulked corn products using maltodextrin, corn and spinach in order to improve the nutritional characteristics of puffed snacks. oil (55-65%) and powder materials (35-45%) as fixed components (80%) including milk powder, whey powder and salt (25, 50 and 5%, respectively) – and variable components (20%) including cheese powder, maltodextrin and corn starch were used to prepare the coating. Optimization was done with cross statistical design. After the physicochemical and sensory tests and selecting the optimal sample, spinach powder was added to the optimal formulation at 4, 6, and 8%, and sensory tests and uniformity evaluation were performed. The results showed that the oil absorption, hardness, redness, colloidal stability and sensory characteristics of the sample was increased by use of corn starch in the coating formulation, but overall acceptance was reduced, while redness and sensory characteristics increased by use of maltodextrin and oil absorption and hardness was reduced. The oil absorption, hardness, colloidal stability and flavor increased by use of cheese powder in the coating and redness and sensory characteristics reduced. Increasing the percentage of oil to 63% increased oil absorption and decreased the redness index (p<0.05). Increasing the percentage of oil to 60% significantly increased texture hardness, colloidal stability and color factor (p<0.05). The best optimal coating containing 10% each maltodextrin and cheese powder and 55% oil was obtained. The scores of sensory factors in the formulation containing 8% spinach powder were significantly higher than the others (p<0.05) and adding 8% of spinach powder to the optimal coating was recognized as the best sample. The results showed that in order to improve the uniformity and stability of the coating emulsion, maltodextrin and corn starch can be used and its nutritional value can be increased by using spinach.

The production of extruded products enriched with oilseeds and nuts can be welcomed by producers as a new product in addition to helping to nourish consumers. But the production of a product with appropriate characteristics requires the examination of the effect of process conditions on the properties of the produced product.In this study, the effect of feed composition, feed moisture content and screw speed variables investigated on the physicochemical, textural, visual, acoustic and sensory properties of peanut puffed snacks produced by the extrusion process. For this purpose, the peanuts mixed with corn grits at a ratio of 7, 14 and 21 percent and water added to the mixture to reach a moisture content of 12, 15 and 18%. Then, the resulting mixture extruded at screw speeds of 120, 150 and 180 rpm, at 140 °C, with a die diameter of 2.5 mm. In the next step, the required tests performed to determine the intended properties of all produced samples.The results showed that increased moisture content of the feed increased water absorption, particle density, hardness, L*, b* and appearance and color scores in sensory evaluation and decreased water solubility and a* of the samples. Also, increasing the screw speed led to increase in the water solubility, a* and sensory evaluation scores (appearance, texture, flavor and overall acceptance) and reduced radial expansion, hardness, L* and b*. Increasing the ratio of peanut in the produced samples increased particle density, hardness and a* and reduced radial expansion, porosity and L* of the samples. In order to produce the optimum sample with the highest expansion ratio and brightness and the lowest hardness and density, which contains 14% peanut, the screw speed and feed moisture content calculated respectively for 120 rpm and 13.20% respectively.

One of the most important problems in our society today is the lack of protein and fiber in the diet, so enriching snacks with fiber and protein can produce products with high nutritional value and low in calories, fat and cholesterol. Due to the popularity and high consumption of extruded products among the general public, including children and adolescents, it is very important to improve the nutritional properties of these products. Accordingly, in this study, some characteristics of snacks containing starch (40 to 76%), wheat bran (zero to 30%) and moisture (14 to 20%) were investigated. Also, wheat gluten (10%) was added to all samples and the prepared mixtures were extruded at a temperature of 140 ° C at a helical speed of 150 rpm. With increasing moisture and bran, water absorption index, water dissolution index first increases and then decreases, and with increasing moisture and bran, particle density, actual density and hardness increase, and with increasing starch, expansion coefficient and water absorption index, water dissolution index And the index L* increases and the particle density and the actual density decrease. With increasing humidity, L* index increases and with increasing bran decreases. With increasing humidity, the coefficient of expansion first increases and then decreases, but with increasing bran, the coefficient of expansion decreases. According to the obtained results, the use of 13% wheat bran, 61% wheat starch and 16% moisture of the input feed, produces a sample of good quality.

Snacks are referred to as food that are eaten between main meals and the amount is less than the main meal. In order to increase the nutritional value of this popular snack, additives such as dairy products, meat, fish, vegetables, fruits, legumes, various cereals and snacks such as pistachios, walnuts, almonds and peanuts, etc. can be used. Pistachios are rich in copper, magnesium and a variety of B vitamins, so in order to increase the nutritional value of snacks, pistachios can be used in its preparation.

In this study, pistachios with variable ratios of 7, 14 and 21% in bulk grain formulations based on corn flour as well as moisture of 12, 15 and 18% and spiral rotation speed were 120, 150 and 180 rpm. The constant temperature extruder was 120 ° C in the second region and 145 ° C in the third region, and the constant feed rate was 40 kg / h. Tests performed were included physical characteristics (mass density, expansion ratio and tissue hardness), functional properties (water absorption index, water solubility index, oil absorption index, peroxide number), colorimetric and sensory components as well as characteristics The microstructures of the extruded product were examined. This study was conducted in the form of response level method (RSM) and Box-Behnken design and to analyze the changes, Minitab statistical software version 17 was used.

As it turns out, the most important issue in preparing snacks is its taste and texture. With the increase of pistachios in snack production samples, the amount of tissue hardness increased, while the satisfaction with the taste of snacks increased. In addition, increasing pistachios reduced a * and b * and the colors tended to be green and yellow. Increasing the humidity increased the expansion ratio, mass density, hardness and water absorption of the snack. Increasing the rotation speed of the spiral reduced the brightness and water absorption of the snack. Examination of the microstructural properties of the snack performed on the optimal sample showed that the amount of puffiness of the snack was appropriate and the wall diameter of the bubbles formed was less than 17 micrometers. The walls of the bubbles are almost smooth, which indicates that the pistachios are well mixed with the corn, as well as the good mixing of fat globules with flour.

According to the results, the optimal process conditions including screw speed, pistachio kernel and feed moisture were 150 rpm, 14% and 15%, respectively.

Bulky snacks are always a considerable part of the snack of people in modern life and have many advocates due to their diverse taste and high shelf life time. In the production of these snacks, extrusion cooking technology is commonly used, and a mixture of several cereals such as corn, rice, wheat and millet can be used. In this study, the effects of extrusion variables including walnut (7-21%), different screw speeds (120-180 rpm) and feed moisture content (12-18%) on the extruded product were investigated. The results showed that increasing the feed moisture content, the expansion ratio increased and the oil absorption index (OAI) and water solubility index (WSI) decreased. With increasing screw speed, the WSI index, water absorption index (WAI), OAI index and hardness decreased. By increasing the amount of walnut, WSI index, expansion ratio, OAI and hardness increased, and the WAI decreased. Optimum condition was found to be the screw rate of 180 rpm, walnut of 14% and feed moisture content of 18%. Finally it can be concluded that walnut up to 14% increased the nutritional value, and could also maintain technological characteristics of snacks to offer to the market as a healthy product.

Osmotic dehydration involves the partial removal of water by direct contact of a product with a hypertonic medium such as high concentration of sugar, salt or sugar-salt solutions. In this process, food pieces are immersed in a hypertonic solution. The natural membrane of food cells acts as a semipermeable layer so the water moves across the membrane from an area of high water potential (low solute concentration) to an area of low water potential (high solute concentration), meaning the driving force for water removal is the concentration gradient between the solution and the intracellular fluid. During osmotic dehydration, osmotic solute is absorbed by food materials and has undesirable effects on water removal, nutritional and organoleptic properties. Use of coating improves the osmotic processing. Best factor for evaluation of coating material is performance ratio (WL/SG). So a coating should reduce solid uptake without negative effects on water removal.
The apples (Golden delicious) used in this study were purchased from a local market in Mashhad (Iran) and stored at 4-6°C before processing. The sucrose (99.9%, Fariman sugar company, Iran), carrageenan (kappa type, Negin Khorak Pars Company, Iran), carboxy methyl cellulose (sandros, Japan) and calcium chloride (Dr. Mojallali Lab., Iran) were also used. In this work, apple cubes were single and double coated in three concentrations (0.5, 1 and 1.5% w/w) of carboxy methyl cellulose (CMC) and carrageenan solution and dehydrated osmotically in different concentrations (30, 45 and 60˚ BX) of sucrose solutions.
The results of this study indicated that increasing coating solution concentration from 0.5% to 1.5% decreased water loss. Also the water loss increased when the number of coating layers and the concentration of osmotic solution increased (from 30 to 60 ˚ BX). Generally, water loss and solids uptake in the samples coated with carrageenan was higher and lower than their CMC counterparts, respectively. The solids uptake in the samples coated with CMC increased by increasing the number of layers, osmotic solution concentration (from 30 to 60˚BX) and coating solution concentration (from 0.5 to 1.5%). The solids uptake increased and decreased with increase in layer number and coating solution concentration (from 0.5% to 1.5%), respectively. Increasing the osmotic solution concentration up to 45 ˚ BX increased solids uptake but, more increasingly did not have a significant effect on it. Finally, it cannot be said strictly that one coating type would facilitate osmotic process or not. It depends on various process factors. Among the 36 treatments studied in this research, the single coated samples with 1% carrageenan treated in 60 ˚ BX sucrose solution and the single and double coated samples with 0.5% CMC treated in 45 ˚ BX sucrose solution were the best, as they had 50% higher performance ratio than control (uncoated) sample.

The aim of this research was to use Osmosis-Ultrasound Compound pre-treatment and studying the time of drying and the potentiality to rehydration in dried samples of kiwi fruit (Hayvard variety). The samples were drained in three timed phases, 10, 20 and 30 minutes in room temperature in 30, 50 and 70 BX in Ultrasound bath osmosis solutions. The results of drying time showed that by decreasing the concentration of kiwi fruits samples from 8 to 6 mm and increasing the concentration of osmosis solution and ultrasound time, the time of gaining 20% moisture decreased for each treatment. The studies showed that the minimum time for getting 20% moisture in 6 and 8 mm kiwi fruits in pre-treated samples with 70 BX and 30 minutes ultrasound time is 263 and 313 minutes respectively. The results of rehydration in pre-treated compound samples showed that by increasing the concentration of osmosis solution, as well as the time for Ultrasound waving and increasing the kiwi fruits samples concentration from 6 to 8 mm, the rehydration decreased compared to control sample. The results of perceptive assessment in general acceptance of dried kiwi fruit showed that using pre-treated compound sample was more acceptable than the control sample.