جستجوی مقالات مرتبط با کلیدواژه "فراورده های فراسودمند" در نشریات گروه "صنایع غذایی"

The objective of this paper is to appraise the quinoa and buckwheat seeds as pseudocereals to develop new beef burgers. In this study, three different formulations were prepared: one control sample with 15% mixture of bread crumb with soy protein, and two samples with 15% quinoa flour (QB) and buckwheat flour (BB), respectively. This replacement did not make significant difference between the different formulations in most of the physicochemical characteristics including moisture content, pH value, frying properties and water activity but emulsion stability and protein content were higher in the control sample than new formulations. Based on the results of texture properties, raw control sample showed significantly harder texture but BB showed harder texture after frying. Moreover, raw quinoa burger had a higher lightness value (L*). A comparison between the QB and BB burger showed significantly increase in protein and fat content, emulsion stability and lightness of QB. In conclusion, the replacing of bread crumb and soy protein mixture by buckwheat and quinoa flours in beef burger, especially by quinoa flour did not cause significant damage to burger properties and might be a suitable strategy to produce a new functional burger with comparable physicochemical and textural properties.

The purpose of this study was to investigate physicochemical, rheological and sensory properties of stirred yoghurt fortified with fermented rice bran and lettuce extract. For lettuce extraction was performed by ultrasound method. Fermented rice bran (2,4,6 and 8%) and lettuce extract (0.5,1,2 and 3%) were added to sterile milk. Starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) were inoculated at 42 °C. After incubation, sensory evaluation was performed and then physicochemical tests including pH, acidity, synersis, and viscosity were performed on the specimens.The samples were stored (in the refrigerator) for 21 days and they were analyzed every 7 days. The results showed that samples containing fermented rice bran and lettuce extract had a lower pH (4.36 against 4.28) and acidity (92.8 against 96.4) than control samples. Also, by decreasing pH and increasing acidity, which weakened the gel structure of casein micelles, it increased synersis (2.64 against 20.26) and reduced viscosity (5510.52 against 3956.65 mPa.s) in the samples. Also, adding fermentation rice bran and lettuce extract caused changes in the chemical composition of the samples which increased the amount of dry matter and increased the amount of phenolic compounds. The results of sensory evaluation showed that adding lettuce extract to the samples resulted in a significant reduction in sensory evaluation. Yoghurt containing 6% fermented rice bran, and the sample containing 6% fermented rice bran and 2% lettuce extract had the highest sensory rating. The results revealed that yoghurt containing fermented rice bran can be considered as a functional product with good health properties.