جستجوی مقالات مرتبط با کلیدواژه « آنالیز پروفیل بافت » در نشریات گروه « صنایع غذایی »

It can be seen that in most studies published on low fat yogurt, the effects of fat substitutes or process changes, including the homogenization process, have been considered separately. However, process changes, especially changes in homogenization pressure, in addition to the effect on yogurt, has also an effective role on fat substitutes such as hydrocolloids and can affect their functional characteristics. Therefore, in order to understand the proper conditions of industrial production, it is necessary to study these changes simultaneously. Due to the importance of low fat yogurt production, the effect of konjac gum, sage seed gum, homogenization rate and fat content on pH, texture, and color of low-fat yogurt was investigated using mixture-process variable experiments and modeling the properties obtained from this experimental method.
 
To prepare low-fat yogurt, firstly, the cream of 40% fat was added to the milk with 0.05% fat, sage seed gum, and konjac gum were added according to the design treatments and calculated by Pearson square method. The preparation was then heated to 90 °C and cooled down to 45 °C. The starter was then added and incubated in oven until reaching pH = 4.6. The yogurt was cooled down and dispersed in a 100 g cups of polyethylene. Texture analyzer was used for combination of back extrusion and texture profile analysis (TPA) test. The evaluated parameters were: hardness (N), cohesiveness, springiness, gumminess (N), chewiness (N), adhesiveness and adhesiveness force. pH was measured according to AOAC official method NO. 981.12.
 
The results showed that only the effect of fat content on the 99% level was significant on the pH of the samples, while konjac, sage seed gum, and homogenization rate had no significant effect. By increasing the fat content, the pH of the samples also significantly increased. It is likely that the increase in fat content will reduce the metabolic activity of the starter bacteria and thus increase the pH of the samples. Also, when the fat content of the samples was kept constant (1.75%), increasing the konjac gum and reducing the sage seed gum when the homogeneity of the samples was between 0 and 1200 rpm, the hardness of the samples initially increased and then decreased. When both gums were added at the same level, the hardness decreased indicating the high synergistic effect of these gums at low homogeneity rates. The results of this study showed that only linear effect of fat in 99% level on the adhesiveness force of samples was significant so that by increasing the fat content, the adhesiveness force of the samples increased. Also, the results showed that with increasing the konjac gum and reducing the sage seed gum, the gumminess of the samples first increased and then decreased. The most gumminess sample was in the conditions that both gums were used at the same level, indicating the high synergistic effect of these gums on the gumminess of the samples. The results of color measurement showed that only the linear effect of sage seed gum and the interaction effects of konjac gum-sage seed gum, konjac-gum on homogenization rates of L* samples were significant, and with increasing the level of konjac gum and reducing sage seed gum, L* samples decreased, but with increasing homogenization rates, L* samples increased. In this research, minimization of the fat content and adhesiveness force and maximization of the hardness and cohesiveness was considered as optimization aims. The optimum point calculated as 0.146% konjac gum, 0.053% sage seed gum, 2.42% fat content and 12300 rpm homogenization rate. In this conditio, the responses were: pH=4.5, hardness=3.25 N, adhesiveness force=0.815 N, cohesiveness 0.258 mm and L* 85/18. As a conclusion of this investigation, it could be said that these types of models could be utilized in industries to optimizing the formulation of such product, reducing the cost and increasing the acceptance.

Flour products are one of the most widely used food products in all over the world. Various types of pastry products derived from wheat flour are including the varieties of soup, plumura, and cane produced by traditional and semi-industrial methods. They are categorized in the bread and cereal group. The place of wheat- flour dough products, including Ashi noodle in the food basket of Iranian households, is gradually being consolidated. This product is a mixture of wheat flour, water and salt after the treatment process by the machine before being dried. The high consumption of salt in the Ashi noodle leads to the development and progression of hypertension in addition to increasing the risk of cardiovascular disease and, on the other hand, reducing salt leads to problems such as loosening and loss of Ashi noodle drying, as well as the degradation of the strand when boiling. Hydrocolloids or gums are compounds creating consistency and texture and increasing stability, acting as emulsifiers, forming gels, and improving oral sensation.

The general objective of this study was to investigate the effects of adding Farsi gum extract at concentrations of 0.2, 0.4, 0.6, 0.8, 1 and 1.2% based on the weight of flour instead of the salt used in the control group of the Ashi noodle (4.5%) on the rheological properties of Ashi noodle, as well as the evaluating physicochemical, texture, colorimetric, qualitative and sensory properties of low salt Ashi noodle one day after production. Zedo gum is a clear gum leaked from mountain almond trees. Zedo gum is found in white, light yellow, yellow vegetable, orange yellow, red and brown, in various sizes and forms. This gum is also composed of Arabinose and Galactose units. It is also known as Shirazi gum. Therefore, seven treatment groups and a control group were designed according to a completely randomized design. In order to analyze the data, Duncan’s method was used at 95% significance level in mini-fever software.

The results of rheological tests of dough with aloe vera revealed that salt reduction and increased gum significantly (p≤0.05). Those rheological properties of the aqueous pulp which were influenced were including mean curve height, mean curve length, inflation index, and mean surface under the curve, configuration test, and elasticity. The physicochemical results showed that by adding gum and reducing salt content. The amount of moisture was increased and the amount of ash and salt decreased significantly. The results of texture test were determined by texture analysis analyzer. By reducing salt, increasing the concentration of gum, and the hardness of the treatments, the decreasing trend and adhesion rate increased, with the highest adhesion ratio for gum samples 1 and 2. There was no statistically significant difference in the level of adhesion, elasticity and gumminess. The results of colorimetric tests with Hunter lab showed that there was no statistically significant difference in the color components a*, b⃰ and L* between all treatments with the control sample. In evaluating the qualitative characteristics of Ashi noodle, it was shown that by reducing the amount of salt to 3.90% and adding gum to the concentration of 0.6% of the weight of the heterogeneous strands, the weight of the broken and degraded strands showed a decreasing trend compared to the control; and in the concentrations higher than 0.6% gum, these incremental changes showed a statistically significant difference between the samples with 1.2% gum and the other treatments. Moreover, the results of sensory evaluation indicated that there was no significant difference compared to the control sample by reducing the amount of salt to 3.90% and adding 0.6% gum to smell, color, texture and overall acceptance of treatments. The taste score of all treatments did not differ significantly from the control sample. The results of this study showed that the amount of Ashi noodle salinity could be reduced to 0.6%, and instead, gum can be added to it with no effect on the qualitative, textural and sensory properties of the Ashi noodle compared to the control sample.

Production methods of concentrated yoghurt (labane) varied from traditional methods, which are tedious, such as separation of whey by fabric bags, to complicated methods. These raise demand to establish more suitable methods such as “wheyless process” by dried milk, concentrated milk protein or concentrated whey protein. So the influence of different ingredients such as milk protein concentrate (MPC), whey protein concentrates (WPC) and konjac gum (KG) on rheological properties of labane was investigated through mixture-process design methodology and optimized these properties by firefly algorithm. The results of the combination of back extrusion and texture profile analysis (TPA) indicated that increasing KG significantly increased hardness, adhesiveness and adhesiveness force especially for samples with high amount of CWP but increasing MPC and decreasing CWP decreased cohesiveness in samples with high amount of KG. Strain sweep test of the labane indicated that all sample had gel-like structure (weak gel) at 1 Hz and 20˚C. Rheological results also showed that increasing KG significantly increased G’LVE, G” LVE, γc, τy, τf and Gf especially for samples with high amount of CWP. The optimal results of different gum percentages to achieve maximum Hardness, Cohesiveness, G΄LVE, γc, τy, tan δ LVE, Gf and minimum Adhesiveness, Adhesiveness force, G˝LVE using the firefly algorithm in PC space, it has been shown that the optimum amounts of KG and MPC were close to each other and had more variance of the data which shows the similarity of the effect of these two component on the rheological parameters.

In this study, the effect of substitution date concentrate and stevioside sweetener on qualitative properties of sponge cake was evaluated. The objective of this research work was preparing cake with fewer calories and minimum quality loss. In this research, the effect of compounds of date concentrate and stevioside sweetener separately and combined in 15 different formula and at levels of 25, 50, 75 and 100% (by weight sugar) on various properties cakes were tested. The results showed that stevioside cakes, compared to control samples and date concentrate cakes, had more moisture and lower color, height and sensory scores. Also,The results of the texture profile analysis indicated that increased levels stevioside causing significant changes in some parameters of texture instrumental. On the other hand, date concentrate cakes had more color, less altitude, intermediate humidity and higher sensory scores. Texture profile analysis also revealed that compared with stevioside samples, cakes containing date concentrate showed more favorable texture parameters. Furthermore, using of combined formulas of stevioside and date concentrate improved physical properties and sensory cake samples. Finally, after calculating the energy contents of selective and control samples revealed that the selective cakes had less energy content.

In this study, the effect of substituting resistant starch on qualitative properties of sponge cake with the aim of preparing functional cake with lesser calories and minimum quality loss was evaluated. The effect of resistant starch fiber at levels 5, 10, 15, 20, 25 and 30% (by weight flour) on various properties of cakes including moisture, height, color and texture were tested. The results showed that fiber cakes, compared to control samples contained more moisture but showed no significant change in the color and height parameters. Also, the results of the texture profile analysis indicated that increased levels of fibers caused significant changes in some parameters of texture instrumental. Based on the results of sensory tests and despite all the differences with the control sample, cakes containing resistant starch achieved high scores of consumer satisfaction. Also, after calculating the energy contents of selective and control samples, cakes containing resistant starch had lesser energy contents.