جستجوی مقالات مرتبط با کلیدواژه "کلرید کلسیم" در نشریات گروه "صنایع غذایی"

Paste, as one of the main tomato products, has always been of great importance in the food. About 5% (w/w) of the entering the factories, despite their high nutritional and technological value, is discarded as waste. This study aimed to investigate the effect of adding different levels of tomato peel and calcium chloride and replacing the homogenization process with the colloidal mill on the properties of tomato paste through response surface methodology (RSM). The results of this study showed that the use of tomato peel caused a significant increase in the amount of total solids, water-insoluble solids, fiber, consistency and precipitate weight ratio (p <0.05). Applying a three-step homogenization process with a colloidal mill improved the viscosity of the product due to its effect on the properties of suspended particles of the paste matrix, including a significant size reduction, change in particle size distribution and increase surface area. Calcium chloride significantly increased the consistency of the product by reacting with the pectin in the paste and forming a gel network. Microscopic analysis of the samples showed that by increasing the number of homogenization steps from one to three and adding the tomato peel, the matrix uniformity increased and a dense structure was obtained. Creating new peaks and changing the peaks’ intensity at the ATR-FTIR spectrum confirmed the binding of calcium chloride and the fiber distribution in the paste network. The results of this study showed that tomato peel can be used as a consistency-enhancing compound in tomato paste and not only prevent the discarding of a large part of this valuable compound, but also create good added value for the food industry.

Native starch granules obtained from different kinds of plants have unique and intrinsic characteristics that partially satisfy specific needs. However, those properties are essentially not suitable for most food applications. Hence, the starch must be modified chemically, physically, and enzymatically to improve its functional properties. Due to environmental concerns, strict regulations, and expensive price, physical modifications are receiving increasing attention. Some of the physical modifications applied to starch are pregelatinization, sonication, ball-milling, heat–moisture treatment, and pulsed electric field treatment (Zhu 2015). Among these options, pregelatinization is one of the most popular industrial methods of physically modifying starch. Pregelatinized starch is pre-cooked starch that readily disperses in cold water to form stable suspensions (Nakorn et al. 2009).

Native tapioca starch, containing 13.64% moisture, 0.94% fat, 11.26% protein, and 18.78% amylose was purchased from Sepahan Co. (Isfahan, Iran). The compositions were determined according to the approved methods of the AACC (2000). Amylose content was established by the iodine method reported by Pourmohammadi, Abedi, Hashemi, and Torri (2018). NaCl and CaCl2 were obtained from Fars Glucosin Co. (Marvdasht, Iran). Before each experiment, 5 g of tapioca starch was mixed with (for IS 0.3, 0.88 g and 0.6 g) and (for IS 0.6, 1.76 and 1.2g) of NaCl and CaCl2, respectively (w/w, starch basis) and then suspended in 50 mL of distilled water, and stirred overnight at room temperature then starch solutions were sonicated. Samples were divided two groups: first groups, pregelatinized by ultrasonication and then salts were added to starch solution (AUPS). Second groups salts were added and then sonicated (BUPS) (Fig. 1).Ultrasound- Assisted Pregelatinized Starch: Ultrasonic process was applied according to Abedi et al. (2019) in order to obtain ultrasound-pregelatinized tapioca (UPTS) starch. An ultrasonic generator type UP400S hielscher (400 W, 20 kHz) using an immersible probe in a 100-mL cylindrical jacket glass vessel (180×180 mm2) with the desired temperature (60 °C) and 10 min maintained by a circulating water bath, which varied with pulse durations of 5 s on and 5 s off. The probe was dipped into the 1-cm liquid at the top of the vessel, emitting the sound vibration into the fifty milliliters of tapioca starch (10% w/w) sample via a titanium alloy rod with a diameter of 20 mm.

Ca+2 ions improved the textural properties along with the reduction in syneresis (%) and this effects progressively improved with rising the ionic strength from 0.3 to 0.6. On the other hand, textural and syneresis properties improved following the addition of Ca+2 ions after sonication. Meanwhile, Na+ ions induce to decrease in textural characteristics and increase the syneresis (%) of starch paste and these effects increased with enhancing the ionic strengths from 0.3 to 0.6. The addition of Na+ ions had synergetic effect on negative impact on textural and syneresis properties which might due to the re-crystallization effect of Na+ ions that was proved by SEM morphology.

ions with structural maker or breaker nature with their Valente can affect on starch polymer, meanwhile, the application of ultrasonication along with salts have synegic effect on starch polymers.

Iran is one of the most important fig producer countries around the world. Intermediate moisture fig is a processed product. One problem about intermediate moisture fig is that the color will be changed and transmute to brown during storage after processing. The purpose of this research was to study soaking temperature and time effects and to evaluate the effects of calcium chloride, cysteine, sodium metabisulphite and citric acid in various concentrations on prevention of semi-moisture fig browning at room temperature. Chemical compounds (protein, total sugar, fat, fiber and moisture) of fig samples were determined. In order to prepare product five different periods of time(3, 6, 9, 12, 15 min) and five different degrees of temperature (20, 40, 60, 80, 100°C) based on central composite rotational design were used. Samples were kept in room temperature for 2 weeks to evaluate the effects of soaking parameters on color and texture of product. After that moisture, color and texture of samples were determined. First different solution of calcium chloride (0.6, 1, 1.5, 2% w/w), citric acid (0.5, 1, 2, 3%w/w), cysteine (0.05, 0.07, 0.2, 0.5%w/w) and sodium metabisulphite (500, 800, 1000 and 1200 ppm) were prepared. Dried figs were dipped in prepared solutions and water was used to evaluate control samples to optimize the time and temperature, then color of the samples were measured in specific period of time during four months. Results showed that temperature of 60°C and 3min interval provided 20% moisture in the product which assessed as the best moisture content for preserving color and texture. The most desirable L value was obtained using citric acid (1, 2, 3%w/w) and Calcium chloride (1.5%w/w). However sodium metabisulphite and cysteine in concentration of 0.07%, 0.05%, 0.2% showed significant difference with control, the results were not satisfactory. Results showed that using suitable temperature in rehydration of fig to inactivate poly phenol oxidase and chemical treatments to postpone and reduce the browning reaction rate were effective.