جستجوی مقالات مرتبط با کلیدواژه « خواص فیزیکوشیمیایی » در نشریات گروه « صنایع غذایی »

In this research, mantle flour and elderberry kernel were used to increase the nutritional properties and fiber of ice cream. Elderberry mantle and core were separately converted into flour, added to ice cream at levels (2, 1, and 3%) and its physicochemical properties such as: viscosity, aurran, colorimetry were investigated and the best treatment was determined during the sensory evaluation. The physicochemical results of ice cream containing elderberry flour (shell and core) showed: increasing the percentage of elderberry core and mantle caused a decrease in pH. The lowest pH value was related to the sample containing 3% kernel flour and the highest pH value was related to the control sample. The highest amount of viscosity (1327.5 centipoise) was related to the treatment of 3% elderberry mantle flour and the lowest amount was related to the control sample. The highest specific weight (1.15) was related to the treatment of 2% and 3% of elderberry mantle flour and the lowest amount was related to the control sample. Also, the highest coefficient of volume increase was observed in the control sample (38.97%) and the lowest overrun was observed in the sample containing 3% of Sanjad mantle flour. With the sensory evaluation, the treatment containing 2% elderberry kernel flour was more acceptable than other treatments.

Considering the sensitivity of fish meat to rapid spoilage, storage conditions and type of packaging are very effective factors in maintaining its quality and nutritional value after catching. In this research, rainbow trout fillets packed with aluminum and polystyrene as treatment and polyethylene bag as control were kept at 4°C for 12 days. Physical, chemical and microbial factors of fillets by recording changes in moisture, total protein, fat, total ash, free fatty acids, peroxide (PV), pH, Thiobarbituric acid (TBA), Total Volatile Basic Nitrogen (TVB-N) and also total microbial load It was measured. The results showed that with the passage of time, moisture and fat decreased significantly. Total protein, total ash, free fatty acids, PV, TBA, TVB-N and total microbial load increased significantly during storage. Also, pH had an increasing trend, but this increase was not significant. The highest amount of TVB-N on the twelfth day was related to the control package with a value of 24.52 mg/g. The lowest amount of total microbial load on the twelfth day was related to aluminum packaging with a log value of 6.86 cfu/g. According to the results, the priority of using packaging to increase shelf life and maintain the nutritional value of fillets was first with aluminum packaging and then with polystyrene. The polyethylene bag was declared unrecommended for consumption due to the lack of nutritional value and reduced product quality. Aluminum packaging worked significantly in maintaining the physicochemical and microbial properties of the product and according to the declared permissible limits of TVB-N and total microbial load, which are important indicators of spoilage, only fillets packed with aluminum containers could be consumed until the end of the storage period.

To minimize the use of antibiotics, additives, and chemical preservatives , it is possible to incorporate natural antimicrobial substances into packaging. Recent studies focusing on developing and evaluating edible films have highlighted the effectiveness of essential oils like clove, cinnamon, ginger, and basil in protecting against microbial growth, preventing food spoilage (both chemical and microbial), and reducing food waste. Films containing gelatin display impressive mechanical strength, making them suitable for edible film production due to their ability to form a gel-like structure, which is attributed to the presence of certain amino acids like proline and hydroxyproline. Taking into account the plentiful availability and affordability of thyme, oregano, and sage essential oils in our country, as well as the low cost of gelatin, this particular composition of film has yet to be extensively researched and could serve as a model for widespread implementation in the food industry.

In this study, we investigated the impact of various concentrations of thyme, oregano, and sage essential oils on thr properties of the resulting gelatin-based films. The study examined different concentrations of essential oil ranging from minimum 0% to highest 4% as the independent variable. The dependent variables included a range of physicochemical tests such as solubility, water permeability, thickness, opacity, and color parameters, as well as mechanical tests including elongation to breaking point, tensile strength, and Young's model. The study utilized a mixed experimental design known as simplex lattice and employed Design Expert13 software for experimental design, analysis of variance, diagram creation, and examining the interactions between variables.

In this research, the highest tensile strength (12 MPa), elongation at break point (26%) and Young's modulus (80 MPa) were found in high concentrations of oregano essential oil (4%). Among the treatments, the lowest solubility was in the high concentration of oregano essential oil in the mixture (4% area) and the lowest vapor permeability was in the area of low concentration of oregano essential oil in the mixture. The difference in the amount of turbidity of the resulting films was not significant, although it was the highest in the lowest concentration of oregano essential oil. The highest amount of thickness was obtained in the concentration of oregano essential oil in the region of 4%, which was statistically significant. By increasing the concentration of essential oil thyme in the mixture, the hue angle, whiteness index and saturation decrease, and its highest amount is in the area of 4% oregano and sage. The changes of a* and b* parameters have a trend similar to color indicators, but in relation to L*, the concentration of essential oils has no effect on the changes of this parameter.

The results of this research showed that adding a high concentration of oregano essential oil to the gelatin film compared to thyme and sage essential oils produced films with sufficient strength that have the highest efficiency and desirable characteristics compared to thyme and sage essential oils. It has a flower and can be used as a suitable coating for food protection by delaying the oxidation of lipids, mechanical properties and favorable color changes.

One of the most important research areas in the production of sweet bakery products is the use of sugar substitute sweeteners and the use of other plant sources flour as a substitute for wheat flour in the production of these products. In this study, sugar and wheat flour were substituted with isomalt and quinoa seed flour in cake powder formulation at four levels (25, 50, 75 and 100%). Based on the statistical results, replacing wheat flour with quinoa flour and replacing sugar with isomalt had a significant effect on the moisture content of cake powder samples as well as viscosity and density of dough (P <0.05). While sugar substitution with isomalt had no significant effect on insoluble ash content, pH and the total count of microorganisms in cake powder samples (P> 0.05).The results showed that replacement of wheat flour with quinoa flour reduced the moisture percent and increased ash content, pH and the total count of microorganisms of cake powder samples. Also, it increased viscosity and density of dough. The replacement of sugar with isomalt increased the moisture content and reduced the ash percentage of the cake powder sample. While the viscosity and density of the cake dough obtained from the cake powder increased. According to the considered characteristics of cake powder in this study, 25% replacement of wheat flour with quinoa flour and 25% replacement of sugar with isomalt (T1 treatment) were determined as the optimal treatment.

The increase in the needs of the population for protein causes research on natural and plant products that can be a good substitute for animal proteins. Lentil is a rich source of proteincontaining 20/6 to 31/4% protein. As a result, trying to investigate the physicochemical properties of its protein and replacing animal proteins is considered important. In this research, the optimization of water and oil absorption capacity of Bilesawar green lentils was investigated using the response surface method and Design Expert 11 software. For this purpose, central composite design with three independent variables and 6 central points was used. 20 treatments resulting from the combination of three independent variables pH (8/5-10) and centrifugation time (20-60 minutes) and centrifugation temperature (4-30°C) were evaluated. The results showed the decreasing effect of pH and time on the water absorption capacity, indicating that with the increase of pH and time, the water absorption capacity decreased. Temperature and pH had decreasing effect and time had an increasing effect on oil absorption capacity. Applying the optimized conditions, the oil and water absorption capacity for the optimum point were obtained 1/235 and 1/373, respectively. For validation, optimized predicted and experimented data were compared using T student test (p<0/05).

Vegetable, fruit and medicinal plant based snacks,  have more acceptance and attractiveness than other ones. Citrus aurantium due to its Functional and nutritional factors, demand to consume it product. The aimed of this study was the production of Citrus aurantium based product which we named it Citrus aurantium Mill pastille. For this purpose, gelatin-pectin Mix Ratio (%5/5,7/3,9/1 and 10)and suger and isomalt was used as sweetner..The results showed by increasing the level of pectin, moisture was decreased, acidity and brix were increased. The results also suggest that texture characteristics with increasing pectin Hardness, Cohesiveness, Springiness and Chewiness increased. According to the results obtained from samples containing isomalt with ratio gelatin 9 pectin 1 a better ability to replace sugar And due to the appropriate nutritional characteristics,The pastilles known as functional food.

Turkeys, including white meat, have been ranked second in abundance. In this study, were increased the quality, tenderization and sensory properties of turkey fillet by marinade solution. The effect of the addition of marinade solutions (5levels: distilled water (control sample), marinade solution (water + 5% Lactic acid + 3% NaCl), marinade solution and 900 ppm Oliveria decumbens Vent Essential oil, solution and 1400 ppm Ferula assa- foetida Extract) and time (2levels: 24 and 48h) on the texture characteristics of turkey’s meat were investigated based on completely randomized design. The studied traits included tissue shear force, microscopic structure, color evaluation, sensory evaluation, pH, cooking loss and absorption percent. The effect of marinade solution was significant on pH, shear force, Sensory quality and the effect of time was significant on shear force (p<0.05). In addition, salt and acid, in addition to crunching and flavoring the meat, increased yield, reduced cooking time and improved texture. The specimens treated with marinade had a significant difference in the maximum shear force for cutting (p<0.05). L* (lightness) of meat increased after meringue (p<0.05). The simultaneous use of acid, sodium chloride and aromatic herbs was a better option to improve the flavor and odor of meat and to increase its marketability.

Low-fat dairy products don't have desirable texture and sensory properties because of having low levels of fat. Pear powder can be used as a carbohydrate-based fat replacer for fortification and improving the texture of low-fat dairy products due to having a positive effect on texture improvement and desirable nutritional compounds such as pectin, lignans, phenolic compounds and dietary fiber. In this context, pear powder was added to milk (1.5% fat) at levels of 1, 2 and 3%. The experimental yogurts were compared with control yogurts produced from whole milk (3% of fat) and low-fat milk (1.5% of fat). The samples were stored for 15 days at 4 ± 1 °C and their physicochemical, texture and sensory properties were evaluated during storage. According to results, increasing the rate of pear powder in yogurt samples caused to a significant increase in acidity, viscosity, water-holding capacity and hardness and a significant decrease in pH and syneresis (p<0.05). In all samples, while acidity, viscosity, hardness and water-holding capacity increased significantly during storage, pH and syneresis decreased (p<0.05). The yogurt manufactured with 1% of pear powder received the highest overall acceptability scores among the yoghurts fortified with pear powder. In conclusion, using 1% of pear powder for manufacturing low-fat set-type yoghurt had the best results in terms of physicochemical, texture and sensory characteristics.

Pectin is a complex mixture of polysaccharides that is widely used in the food industry as a gelling agent, stabilizer and emulsifier. In this research Pectin was extracted assisted by microwave under the power of 500 W, two types of acids(HCL and citric acid ) at pH of 2, time of 120and 180 second. Then, the physicochemical properties of pectin, such as content of galactoronic acid, esterification degree, emulsifier properties, extraction efficiency, and rheological properties were investigated. The results of this study showed that pectin had an efficiency of 7.55% and a reasonable purity (with galacturonic acid content of <65%). The study of degree of extraction revealed that pectin derived from Quince fruit at 180 second of microwave and extraction with HCL was low methoxyl pectin (LM). The pectin’s’ emulsifying activity was high. The viscosity results illustrated that the pectin solutions at both of the time have Newtonian behavior. good degree of purity and acceptable physicochemical properties of obtained pectin show that this agricultural product can be used as a promising source for pectin production.

Dark chocolate as a best-selling product worldwide with the main health-oriented ingredients such as cocoa powder and butter, along with a high level of consumer awareness of maintaining and enhancing health, reinforces the idea of ​​enriching all types of chocolate with probiotic strains. The aim of this study was to investigate the effects of the presence of microencapsulated bacteria Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium using sodium alginate and resistant corn starch on physicochemical properties including moisture, acidity, water activity, particle size distribution and texture, the plastic and apparent viscosity of probiotic dark chocolate were investigated during storage for 180 days at 4 ° C and 25 ° C to determine the storage temperature. In order to analyze the data obtained from the research, factorial experiment in the form of a completely randomized design was used and the comparison of means was performed by Duncanchr(chr('39')39chr('39'))s multiple range test at the probability level (α = 1%). According to the results, in days 0, 7, 30, 90, 150 and 180 physicochemical, chocolate and rheological properties at two storage temperatures and also between different treatments of probiotic dark chocolate obtained from the strains, no significant difference (P <0.05) was observed. Thus, all three products as probiotic dark chocolate have suitable characteristics in terms of the mentioned characteristics to be present in the consumer market.

Electrospinning is used to produce multi compound nanofibers with enhanced physicochemical properties. As a promising technology, it is considered as the most potent methods for industrial development due to its humble mechanism and several applicable polymers. Accordingly, the present study investigated electrospinning of three polymers including polyvinyl alcohol / Chitosan / Sodium caseinate to bring enhanced thermal resistance multi compound nanofibers.

First, the operating factors including needle to collector distance, polymer concentration, and high-voltage were evaluated after performing various of preliminary experiments. Then, based on the D-Optimal mixture design (Design of experiments (DOE), Ver 10), electrospinning was carried out at a distance of 12 cm, voltage of 16 kV, and a flow rate of 0.5 ml/h with different ratios of three polymeric solutions (Polyvinyl alcohol, Chitosan, and Sodium Caseinate). The morphology and diameter of nanofibers were investigated using scanning electron microscopy images, and according to the results, three samples were selected based on differences in diameter (low, medium, and high). Therefore, the physicochemical properties of these samples plus a chitosan-free sample were investigated using X-ray diffraction (to determine crystallographic structure), Fourier transform infrared spectroscopy (to observe chemical changes) and Thermogravimetric analysis (to determine the nanofiber's thermal stability).

Nanofibers of Polyvinyl alcohol / Chitosan / Sodium Caseinate were successfully electrospun with mean diameters in the range from 121 nm to 192 nm. The nanofibers 622 (i.e. 60% polyvinyl alcohol, 20% chitosan and 20% sodium caseinate), 811 (i.e. 80% polyvinyl alcohol, 10% chitosan and 10% sodium caseinate), and 721 (i.e. 70% polyvinyl alcohol, 20% chitosan and 10% sodium caseinate) exhibited the thickest, the medium size, and the thinnest sample, respectively. The observed decrease of peak intensity in nanofibers X-ray diffraction pattern was attributed to the sharp decrease in the semi-crystalline structure of Polyvinyl alcohol in combination with chitosan and Sodium Caseinate polymers, which is due to the formation of hydrogen bonds and crystalline-amorphous phase compatibility. The Fourier transform infrared spectroscopy confirmed that all the polymers were fully dispersed in the nanofibers. The Thermogravimetric analysis results also showed that despite the higher initial decomposition temperature of chitosan free sample (i.e. 703), the presence of chitosan improves thermal stability, resulted in thermal changes occurring over a wider temperature range.

Owing to the successful electrospinning and the appropriate physicochemical properties of the nanofibers as with proper thermal resistance, it can be propounded to employ chitosan, Polyvinyl alcohol, and specially Sodium Caseinate electrospun nanofibers for implementing in sever thermal circumstances and nanoencapsulation of bioactive compounds (like the ones with hydrophobic nature).

Celery is one of the most consumed and highly nutritious vegetables with high dietary fiber, phytochemicals, vitamins, and minerals, which offers great benefits for utilization as a functional food ingredient. Fruit and vegetable juice powders have many benefits and economic advantages over their liquid precursors such as reduced volume/weight, reduced packaging, easier handling/ transportation, and much longer shelf-life. Also, powders can be reconstituted to produce juice and used for preparation of products such as snacks, chutney, soups, baby foods, etc. In‏ foam-mat drying, food liquids and pastes are first whipped into stable foam by the addition of different foaming agents or stabilizing agents and then dried in the form of thin layer. This foam structure dries rapidly due to the increase of the surface area of the material by incorporating air/gas and forms a porous structure which gives high quality and instant properties of the dried product.‏ The dried product is scraped off from the drying surface in the form of flakes, which is then converted to a fine powder. Response surface methodology (RSM) is a combination of mathematical and statistical techniques used to investigate the interaction effects of independent variables on responses. There is considerable information on foam-mat dried food powders, but there is no scientific literature related to foam-mat drying of celery juice. The present research was thus focused on optimizing the foaming conditions (WPC as a foaming agent, Xanthan gum (XG) concentration as the stabilizer and whipping time (WT)) to minimize foam density (FD) and drainage volume (DV) using RSM. The effects of drying temperatures on some physicochemical properties of powder were also investigated.  

Celery was purchased from the‏ local market.XG and WPC powders were‏ purchased from Sigma Chemical Company (St. Louis, MO)‏ and Milei Company Germany, respectively. Celery juice was extracted by using a juicer machine (Robert Bosch Stand mixer MMB 2000 /05 FD 8611 Type CNSM03EV, 600W, Slovenia). Based on preliminary tests, XG solutions were prepared by dissolving the appropriate amount of the defined gum powder in distilled water and stirring with a magnetic stirrer to achieve a uniform solution. This solution was refrigerated at 4°C overnight to complete hydration. RSM was used to estimate the main effects of the process variables on FD and DV in celery juice foam. The experiment was established based on a face-centred central composite design (FCCD). According to the experimental design, to prepare 100 g of samples, the appropriate amount of celery juice, WPC, and XG solution were poured to a 250 mL beaker. Then the mixture was placed into a water bath for 5 minutes at 55 °C temperature. The mixture was then taken out of water bath and was whipped by a mixer (Gosonic, model No. GHM- 818, 250W, China) with the maximum speed of 5400 rpm at ambient temperature during the given time. The density of foamed celery juice was determined in terms of mass over volume and expressed in g/cm3. To assess foam stability, the drainage test was performed for 1h. Furthermore, the effects of drying temperatures on some physicochemical properties of powders were investigated.  

The quadratic model was selected as a suitable statistical model for both FD and DV. ANOVA showed that this model is significant for both responses. Moreover, lack-of-fit was not significant for response surface models at a 95% confidence level, indicating that this model is adequately accurate for predicting responses. Based on the constrain criteria, the optimized foaming parameters were: XG concentration of 0.42% (w/w), WPC concentration of 6% (w/w), and WT of 9.30 min. The amount of FD and FDV for foam at these optimum conditions were 0.4 g/cm3 and 0 ml, respectively. The results showed the moisture content and water activity of the celery powders decreased with the‏ increase in drying temperature. By increasing drying temperature from 40 to 70 °C, bulk density also decreased. Increase in drying temperature results in decrease in moisture content and bulk density. Tapped density generally behaves similar to bulk density because by shaking powder, the space between the particles is filled and occupied volume by the powder is reduced. By increasing in temperature, particle density decreased. Overall, with increasing drying temperature, the porosity of powder increased. Increasing temperature and reducing moisture content, the possibility of approaching and join together of particles is increased and the space between the particles becomes less. The numerical value of the car index parameter in this study was 15.3% to 24.67%. The highest value of flowability related to the sample was dried at 70°c. With decreasing in drying temperature, the moisture content of powders increased and due to forming liquid bridges between particles making them less flowable. The numerical value of the Hausner parameter in this study was 1.15 to 1.32. Except for powder produced at 70 °C, the powder was placed in the intermediate cohesiveness powder class. By increasing drying temperature, the cohesiveness of powder decreased significantly.

Utilization of dairy products assumed to be the first option for the phrmaceutical purposes. Hence, in this project, we have been following to produce a functional product, which is fortified with malt extract (5%, 10% and 15%), and inulin (0.5%, 1% and 2%) and containing Lactobacillus casei. Microbial survival, physicochemical, textural and sensorial properties investigated during 28 days. The results showed that storage of treatments for up to 28 days at 4 °C significantly reduced the activity of probiotic microorganisms (p≤0.05). Physicochemical properties of ice cream, showed an alteration, so that pH of treatments decreased significantly while acidity increased (p≤0.05). Color parameters induced as malt extract and inulin increased (p≤0.05). Functional properties including melting stability and over run also improved dramatically, however, in treatments with 15 percent of malt extract a reverse trend observed (p≤0.05). Increase in inulin and malt extract revealed with an upward trend in hardness and adhesiveness of treatments. In addition treatments with 15 percent of malt extract weakened the textural properties, Eventually end up in  sensorial evaluation of treatments led to selection of sample D (treatment with 5 percent malt extract, 1 percent inulin),  which is recommended for probiotic ice cream fortification.

Salicornia with low water requirement and resistant to drought and salinity is one of the halophyte plants that grows well in saline areas with high salinity and is an important source of nutrients, vitamins and antioxidants. Due to the physiological structure of this plant, its rapid deterioration at post-harvest stages causes the destruction and degradation of its nutritional value and increases the post-harvest losses of this plant. Therefore, it is necessary to use appropriate post harvest treatments in order to increase the shelf-life and maintain the nutritional values of this plant. Since there has been no comprehensive research on the post harvest technologies of Salicornia, in order to increase the shelf-life and fresh quality of the product, so, simultaneously with the development of cultivation and production of this plant in different parts of the country, this study was carried out with the aim of investigating and introduction of the most appropriate storage conditions of this plant. Product storage at ambient temperature (25°C) showed that fresh salicornia had a good appearance and marketability only for up to 3 days. Evaluation of the appearance of salicornia and its weight loss during storage showed that at low temperature (4°C) and suitable relative humidity (90 to 95%), in comparison with temperature and environmental conditions, the apparent, physicochemical and, as a result, salicornia marketability, was better preserved and the product weight loss was lower. The effects of storage time, temperature and their interaction on Salicornia plant weight loss were significant (P<0.001). Furthermore, except for acidity, storage time had a significant effect (P<0.001) on moisture content, respiration rate, salinity and pH of the plant.

Yazdi cake is one of the indigenous snacks of Iran that by adding some ingredients can improve its nutritional and textural properties. Green tea extract is high in antioxidants and have a health role. The aim of this study was to investigate the effect of green tea extract on physicochemical and sensory properties of Yazdi cake. In this study, green tea extract was added to Yazdi cake formulation at 0, 2.5, 5 and 10% levels. Then the physicochemical properties (moisture, protein, fat, ash, fiber, carbohydrate, Specific weight for cake dough, cake volume, density, porosity, weight loss) and sensory analyze during storage at 2, 4 and 6 days intervals after baking, it was performed according to standard methods. All the prepared cakes containing different concentrations of extract had significant physico-chemical and sensory characteristics and were within the standard range. Observations showed that the addition of green tea extract in cake formulation decreased weight loss, moisture, porosity, density, brightness, ash and sensory scores and increased volume, fiber, fat, protein, carbohydrate and specific gravity. High levels of 5% green tea extract had a negative effect on the quality of the cake. Therefore, the addition of green tea extract at levels of 2.5 and 5% produced an acceptable product cake. Finally, optimization of Yazdi cake formulation to produce a useful product using the investigated characteristics and limits indicated that 2/5% of green tea extract is the most suitable enrichment for Yazdi cake, in which the percent extract there was no adverse change in the physicochemical and sensory properties of the cake.

A synbiotic yogurt was provided by adding aerobic (Lactobacillus acidophilus) and anaerobic (Bifidobacterium bifidum) probiotics and inulin to the yogurt. The effects of aerobic and anaerobic probiotics, storage time, and inulin on the physicochemical/microbial properties of synbiotic yogurt in terms of acidity, viscosity, syneresis, and microbial count were studied. A head-space solid phase microextraction-gas chromatography (HS-SPME-GC) method was used to extract and detect of VOCs profile (total peak area and total peak height) of yogurt sample by nano-sized polyaniline fiber. The D-Optimal Combined Design (DOCD) was used to analyze the effect of probiotics type (aerobic and anaerobic), inulin percent (W/W %), and storage time of yogurt (day) on the physicochemical/microbial properties of synbiotic yogurt. Results showed that the aerobic and anaerobic probiotics, inulin, and storage time of yogurt affect the yogurt physicochemical/microbial property and there were relations between the physicochemical/microbial properties of yogurt and VOCs gas chromatography profile (total peak area and total peak height). The current research also enables us to obtain microbial count by total peak area and total peak height of the VOCs GC-profile of yogurt sample.