جستجوی مقالات مرتبط با کلیدواژه "ویژگی حسی" در نشریات گروه "صنایع غذایی"

Cake is one of the most popular flour products among all age groups especially in children with different types and calories. The high-energy content of various cake is often attributed to the oil, eggs and sugar in their formulation. Sugar is one of the principle ingredients of sponge cake batter that acts as a stabilizer and tenderizer by retarding and restricting the gluten formation and increasing the temperature of egg protein denaturation and starch gelatinization. In addition to making sweets, sugar keeps air bubbles in the texture of the cake and increases the volume of the cake. Despite all the functional benefits of sugar, due to the association with health risks such as high blood pressure, cardiovascular diseases, non-alcoholic fatty liver disease, tooth decay, obesity and diabetes, these days, the demand for low-sugar foods has increased. The replacing sugar with kinds of sweeteners such as natural and artificial ones in cake formulation for reducing amount of sugar is particularly important. Iran is the tenth largest grape producer in the world and grape syrup is one of the grape products with high nutritional and sweetening value that is produced in different regions of Iran. It is an important food product in human nutrition because of the high amounts of monosaccharides and minerals it contains and it is especially an excellent source of iron. The objective of this study was to use the grape syrup powder as a sugar substitute in cup cake.

The grape syrup without any added sugar or additives with brix 71 was obtained from Tuyserkan (Hamadan province, Iran) and powdered using a spray dryer and maltodextrin to prevent it from sticking to the machine. Cake flour with 72% extraction rate was purchased from Jonoob Factory (Ahwaz, Khuzestan). In order to make a spongy cake, the grape syrup powder at the five ratios of 0%, 25%, 50%, 75% and 100% were substituted with the sugar in the formulation of cake. The batter of cupcake in this research was prepared using the sugar – dough method. The cake batter was poured into mold and cooked in an oven at 325 °C for 25 minutes. The cakes were exposed to air for 40 minutes to cool. The cakes were then packed in polyethylene bags and stored at ambient temperature and away from direct light. The specific gravity of cake batter was determined by dividing the weight of 240 mL of cake batter by the weight of 240 mL water. Then the physicochemical properties including the moisture content, firmness, volume, porosity, and color and sensory characteristics of the cakes were evaluated weekly during twenty-one days of storage. The moisture content of the samples was evaluated using a hot air oven at 105°C until constant weight. The cake volume was measured using the rapeseed displacement method. A Texture Analyzer was used to calculate the firmness of samples. The porosity of the crumb was investigated by imaging using Image J software. Color determinations of cake crust, including lightness (L), redness (a*), and yellowness (b*) were determined using the digital colorimeter system. A panel of ten trained panelists evaluated the cakes, ages 24–37 years (six females and four male), with sensory evaluation experience in descriptive evaluation of various food products. The sensory features including taste, odor, appearance, texture, and overall acceptability of cakes were performed using a descriptive profile test based on a scale of 1-5; where: 0 = extremely low intensity and 5 = extremely high intensity.

The findings observed that increasing the grape syrup powder ratio caused an increase in specific gravity of the cakes batter, although in each case it was lower than the specific gravity of the control sample. The results showed that replacing sugar with different ratios of grape syrup powder as well as storage time had a significant effect on the characteristics of the cake. The moisture content increased significantly with increasing ratio of grape syrup powder to cake formulation. However, in all treatments, the moisture content of cake samples decreased during storage (p < 0.05). By the time of cake storage up to 21 days, the firmness of all cake samples decreased but the firmness of the cakes made from grape syrup powder was lower than the control sample on all days. On the last day, the samples containing 25% and 50% powder did not differ in firmness but were significantly softer than the control. The volume and porosity of cake samples were affected by sugar substitution with grape syrup powder as it decreased with increasing grape syrup powder ratio but the highest porosity and cake volume were observed in the sample containing 25% powder. By raising the ratio of grape syrup powder to the cake formula, the lightness of the cakes decreased and in other words, the cakes became darker and the redness and yellowness of the cakes increased and decreased, respectively. The sensory evaluation results showed that the samples containing 25% and 100% of the grape syrup powder had the highest and the lowest appearance, respectively. Replacement of sugar with grape syrup powder also improved the cake odor, which was significantly different from the control sample. The control sample and the cake sample containing 25% grape syrup powder had the highest softness and elasticity values. On the other hand, the addition of grape syrup powder produced a better taste than the control sample, with the cake containing 75% of the powder having the highest taste score. The highest and lowest overall acceptability scores were obtained in samples containing 25 and 50% grape syrup powder, respectively. In general, the results of sensory evaluation showed that replacing sugar with ratios of 25 to 50% of grape syrup powder improved some of the sensory properties of the cake.

Based on the findings of this study, up to 25% grape syrup powder as a natural sweetener can be replaced with sugar in the cupcake formula.

Nowadays, use of by products in formulation of functional foods in order to improve their nutritional value and also avoid environmental pollution in food industry is increasing. Whey, a by product of dairy industry is one of such compounds. The acid whey resulted from concentration of yoghurt, as a by-product, can be applied in whey based fruit beverages due to its minerals and beneficial residual proteins. It represents about 85–95% of the milk volume and contains nutrients, such as lactose as a most content, soluble proteins, lipids, minerals, vitamins, and organic acids. Acid whey has a pH of approximately 4.5 due to the conversion of lactose into lactic acid by lactic acid bacteria during the process of yoghurt production. Lactose is the main ingredient of whey, which comprises 90 percent of whey dry matter. According to FAO, the worldwide production of cheese was estimated to be 19,000 kilo tones (kt) in 2010, thus resulting in approximately 177,000 kt whey as a by product. The annual growth arises to production of approximately 211,000 kt whey in 2020. Therefore, the research for new lucrative whey utilization beside whey protein recovery is an ongoing challenge for the dairy industry. More than 70% of the world’s population suffer from lactose intolerance, which limits consumption of lactose containing dairy products. Lactose intolerant individuals, who consume milk or other dairy products like as acid whey, even at small quantities, facing gastroenterological complications related to the uptake of calcium and certain other nutrients. Thus it is important to reduce the lactose content of mild and dairy by products before using them in new foods formulation. In this study production of low lactose whey by enzyme was investigated. Beta-D-Galactosidases, EC (3.2.1.23), is a hydrolase enzyme that converts lactose into glucose and galactose and increases the sweet taste in products. It is commonly known as lactase, which is one of the most important enzymes in food, dairy and fermentation industries. Mixing of the low lactose whey with fruit compound or concentrates and sweetener agents make delicious and functional new beverage.
The acid whey resulted from concentration of Greek yoghurt, as a by-product, was applied in whey based fruit beverages. The lactase enzyme (Sapherra FMP) was prepared from Novozyme Company. Pineapple compound prepared by Orana Company from Denmark. The quantity of sugar (Shadianeh) in each sample has been investigated based on the equivalent sweetness recognition by panelists in lactase treated samples in comparison with non treated samples. Premixed sugar and stabilizer in precise amount for each treatment was added to water and agitated in stainless steel agitating mix. After that whey and pineapple compound, and then 1000 ppm enzyme were added to samples and kept at 4 degree Celsius for 3 hours and finally pasteurized. All samples homogenized by 150 bar in 60 degree Celsius. Packaging of samples was done in 250 gram tetra pack container at aseptic condition. The effect of lactase enzyme on sugar quantity and taste improvement of acid whey based beverage produced by 5 percent of pineapple compound, has been investigated by lactase enzyme (0 and 0.1 percent), acid whey (30 and 40 percent), storage temperature (ambient and refrigerator) and time storage (0, 4, 8, 10 and 12 weeks after production) on a factorial experiment in a completely randomized design.
The results of sensory evaluation in 12 weeks at two different storing temperatures (refrigerator and ambient), showed that addition of lactase enzyme before pasteurization of whey based pineapple flavored compound could kept not only the pH on constant, and reduced the sugar quantity to achieve constant sweetness in all samples, but also improved the sensory specification of beverage, significantly (p

Nowadays, use of by products in formulation of functional foods in order to improve their nutritional value and also avoid environmental pollution in food industry is increasing. Whey, a by product of dairy industry is one of such compounds. The acid whey resulted from concentration of yoghurt, as a by-product, can be applied in whey based fruit beverages due to its minerals and beneficial residual proteins. It represents about 85–95% of the milk volume and contains nutrients, such as lactose as a most content, soluble proteins, lipids, minerals, vitamins, and organic acids. Acid whey has a pH of approximately 4.5 due to the conversion of lactose into lactic acid by lactic acid bacteria during the process of yoghurt production. Lactose is the main ingredient of whey, which comprises 90 percent of whey dry matter. According to FAO, the worldwide production of cheese was estimated to be 19,000 kilo tones (kt) in 2010, thus resulting in approximately 177,000 kt whey as a by product. The annual growth arises to production of approximately 211,000 kt whey in 2020. Therefore, the research for new lucrative whey utilization beside whey protein recovery is an ongoing challenge for the dairy industry. More than 70% of the world’s population suffer from lactose intolerance, which limits consumption of lactose containing dairy products. Lactose intolerant individuals, who consume milk or other dairy products like as acid whey, even at small quantities, facing gastroenterological complications related to the uptake of calcium and certain other nutrients. Thus it is important to reduce the lactose content of mild and dairy by products before using them in new foods formulation. In this study production of low lactose whey by enzyme was investigated. Beta-D-Galactosidases, EC (3.2.1.23), is a hydrolase enzyme that converts lactose into glucose and galactose and increases the sweet taste in products. It is commonly known as lactase, which is one of the most important enzymes in food, dairy and fermentation industries. Mixing of the low lactose whey with fruit compound or concentrates and sweetener agents make delicious and functional new beverage.
The acid whey resulted from concentration of Greek yoghurt, as a by-product, was applied in whey based fruit beverages. The lactase enzyme (Sapherra FMP) was prepared from Novozyme Company. Pineapple compound prepared by Orana Company from Denmark. The quantity of sugar (Shadianeh) in each sample has been investigated based on the equivalent sweetness recognition by panelists in lactase treated samples in comparison with non treated samples. Premixed sugar and stabilizer in precise amount for each treatment was added to water and agitated in stainless steel agitating mix. After that whey and pineapple compound, and then 1000 ppm enzyme were added to samples and kept at 4 degree Celsius for 3 hours and finally pasteurized. All samples homogenized by 150 bar in 60 degree Celsius. Packaging of samples was done in 250 gram tetra pack container at aseptic condition. The effect of lactase enzyme on sugar quantity and taste improvement of acid whey based beverage produced by 5 percent of pineapple compound, has been investigated by lactase enzyme (0 and 0.1 percent), acid whey (30 and 40 percent), storage temperature (ambient and refrigerator) and time storage (0, 4, 8, 10 and 12 weeks after production) on a factorial experiment in a completely randomized design.
The results of sensory evaluation in 12 weeks at two different storing temperatures (refrigerator and ambient), showed that addition of lactase enzyme before pasteurization of whey based pineapple flavored compound could kept not only the pH on constant, and reduced the sugar quantity to achieve constant sweetness in all samples, but also improved the sensory specification of beverage, significantly (p

Iran is one of the main date palm producers in the world. Date waste was increased, so research around using date products such as syrup, sugar and spread was increased. In this study sucrose replaced with date syrup in Kooshab and physicochemical, rheological and organoleptic properties were studied during 6 months. In this study, various levels of sucrose and date syrup were used for the production of Kooshab, and their effects on physicochemical and sensory properties were studied during 6 months. The SPSS19 software was used for analysis of the data, the statistical test being the Duncan’s test. According to results during 6 months acidity and Brix were constant. Nonalcoholic Kooshab in which the date syrup was used generally have a significant difference (p

Halwa-Ardeh is a traditional food in Iran and Middle East countries, which is produced by crushing the dehulled sesame seeds and then mixing with a proper sweetener such as grape concentrate, date syrup, and honey. The oil content of this product is on the average of 57-65% (w/w). In this research, the effect of different levels of fat substitutes including guar gum (of 0.1, 0.15 and 0.2%), Xanthan (0.01, 0.015 and 0.02%), and modified starch (0.75, 1.25 and 1.75%) on the emulsion stability and sensory characteristics (oiliness, firmness, spreadability, adhesiveness, color, mouth coating, taste, and total acceptance) of reduced fat sesame paste/date syrup blends have been investigated. The results showed that all fat replacers at each substitution level (except for 0.02% substitution of xanthan gum) increased the emulsion stability of samples in comparison with the control. In addition, the sensory evaluation by panelists showed that the effect of fat substitutes at each level of substitution on sensory properties of many samples was not significant (α=5%), but all fat replacers improved the spreadability and firmness of samples compared to the control.