جستجوی مقالات مرتبط با کلیدواژه "mixture design" در نشریات گروه "صنایع غذایی"

The present study was carried out with the aim of optimizing the use of apple pomace as an agricultural residue and apple juice factories. To achieve this, pomace apple extract was extracted using the subcritical water method (extraction temperature of 137 C, extraction time of 29.91 minutes, and water to pomace ratio of 31 ml/g), and the product was coated using different walls (maltodextrin with dextrose equivalents of 7 and 20, and pectin) and the freeze-drying method. The design of the wall composition was done using the software of the response surface and one-way network design with augmented axial points in mixture design(14 mixture walls). Evaluation of the physicochemical properties of microcapsules (moisture content, yield of microencapsulation, total phenolic compounds, strength of the antioxidant component) showed that using a mixture of maltodextrin and pectin walls at the central point of the triangular design (33.33 %) improved physicochemical properties more than the walls alone. Optimizing the concentration of different walls for microporous pomace apple extract using numerical optimization and optimization diagram showed that the optimal wall composition contains 33.41% of maltodextrin wall with dextrose equivalent 7, 35.84% of pectin and 30.75% of the maltodextrin wall with dextrose equivalent 20, dextrose. Also, the effects of free extract (with a concentration of 300 mg/l) and microcapsulated extracts with mixing the optimal walls (with concentrations of 3000 and 4500 mg/l) compared with the addition of synthetic preservative of potassium sorbate (100 mg/l) and the control sample (without any additive substance) on the sensory properties (aroma or taste, smell, and overall acceptance), total phenolic and microbial contamination (the total number of mould and yeast) of oily cakes were evaluated. The results showed that the pomace extract was able to control the growth of mould and yeast by maintaining the sensory and phenolic characteristics in the oily cakes, and the lowest growth of yeast and mould after 9 days of storage in environmental conditions was observed in samples containing 4500 mg/l microcapsulated extract that was approximately equivalent to the effect of the chemical preservative potassium sorbate (100 mg/l).

In this study, the effect of starter type (probiotic and non-probiotic), milk (58 to 80%), cream (1 to 33%), whey powder (3 to 7%) and milk protein concentrate (6 to 12%) on acidity, pH, viscosity and sensory properties (flavor, color, texture and overall acceptance) of yogurt were evaluated using mixture design and then treatments were clustered and analyzed using two-stage clustering. The results showed that the linear effects of treatments (milk, cream, whey powder and protein concentrate) on all responses of the samples were significant, so increasing milk cream led to an increase in pH, viscosity, texture, color and flavor and overall acceptance and decreased acidity of the samples. Increasing whey powder and milk protein concentrate also led to increasing acidity and decreasing pH, viscosity, texture, color and overall acceptance of the samples. The linear effect of the starter type had no significant effect on the responses of the samples. Two-stage data clustering also divided the treatments of this study into two separate clusters and showed that whey powder and milk protein concentrate are not suitable substitutes for fat.

In this study, the effect of different amounts of skim milk powder (SMP) (5 to 11.5%), milk protein concentrate (MPC) (1 to 5%) and soy flour (0 to 5%) on acidity, pH, viscosity and sensory characteristics (flavor, color and overall acceptance of concentrated yogurt were investigated using mixture design. The results of acidity and pH showed that increasing the MPC and SMP decreased the acidity and increased the pH of the sample significantly, while increasing soy flour increased the acidity and decreased the pH of the samples. The results of viscosity showed that only the linear effect of SMP and the MPC on the viscosity of samples was significant and increasing of SMP and MPC increased the viscosity of samples but soy flour had non-significant effect on the viscosity of the samples. The results of sensory score also showed that with increasing SMP and MPC, flavor, color and overall acceptance of samples increased significantly, but increasing soy flour decreased the sensory score. The results of variable importance in projection in PLS regression also showed that SMP had the highest positive significance and soy flour had the highest negative significance in terms of pH, viscosity, flavor score, color score and overall acceptance.  The optimum formulation was obtained using numerical optimization algorithm in Design Expert software were SMP 9.8%, MPC 1.72% and soy flour 1%.

Avicennia marina, commonly known as gray or white mangrove, is a specie of mangrove tree classified in the plant family Acanthaceae. It is distributed along Africa's east coast, south-west, south and south-east Asia, and southern Iran along the Persian Gulf coast. It grows as a shrub or tree to a height of three to ten meters. Mixture design is one of the most popular smart systems which is based on simulation of linear and non-linear systems using mathematical and statistical techniques, and a useful tool for dealing with completely unknown systems. Chemical preservatives are commonly used for inhibition of pathogens in foods, people are concerned about the side effects of preservatives on their health. Replacement of chemical preservatives with natural substances have a great importance in food preservation. Natural preservatives, as well as, essential oils and plant extracts are suitable alternatives for chemical preservatives. The main purposes of this study are the evaluation of the effects of different combinations of four solvents (water, ethanol, methanol and glycerin) on the efficiency of mangrove leaf extraction using response surface method with mixture optimal design, the optimization of solvent formulation for mangrove leaf extraction, and, finally, the evaluation of the in vitro inhibitory and bactericidal effects of mangrove leaf extract on Listeria innocua ATTC33090 ¡ Enterococcus faecium ATTC 51559 and Escherichia coli ATTC 25992.
Fresh mangrove leaves were prepared from Qeshm Island, Persian Gulf, Iran, in August 2012. Water, ethanol, methanol and glycerin extracts were prepared by adding 50 g of powdered mangrove leaf to 250 mL of the solvent. Extraction was carried out for 48h, in ambient temperature. The mixture of extract and leaf powder was separated by Watman filter paper, then the filtrate was centrifuged in 3000g for 10 minutes and filtered using a 0.45 µm Millipore filter. Finally, in order to separate the solvent and concentrated extract, the solutions were evaporated using a rotary vacuum evaporator. The concentrated extract was stored in dark aluminum containers at 4°C. In this study, the effects of water, ethanol, methanol and glycerin at five levels (0, 31.25, 83.33, 125 and 250 ml) on efficiency of mangrove leaf extraction by mixture optimal design has been investigated. Modeling and optimization has been carried out by Scheffe polynomial. The antimicrobial activity of mangrove leaf extract was evaluated using disk diffusion method. The minimum inhibitory concentration (MIC) of mangrove leaf extract was determined using serial dilution tubes. For each extraction method (based on solvent, Water, Ethanol, Methanol and Glycerin), 8 serial concentrations (2, 4, 8, 16, 32, 64, 128, 256 mg/mL) and 1 control tube of mangrove leaf extract were prepared in Mueller-Hinton broth. The minimum bactericidal concentration (MBC) of mangrove leaf extract was determined using serial dilution tubes.
The Results indicated that Scheffe polynomial model was highly significant for prediction of efficiency of mangrove leaf extraction (R2 and R2adj values equal to 0.940 and 0.8447, respectively and The lack-of-fit tests did not result in a significant, also F-value (14.62) indicated that the model is sufficiently accurate). The optimum formulation was found as following: glycerin (0 ml), water (28.22 ml), methanol (59.83ml) and ethanol (161.95 ml) respectively. Maximum of antimicrobial effect on Listeria innocua and highest resistance against mangrove leaf extract on Escherichia coli were observed. Increasing concentration of mangrove extracts had a significant effect (p Finally, the results showed that mangrove leaf extract had a notable antimicrobial effect on the studied strains “in vitro”. More “in vivo” studies seem to be required in order to determine the best extract dosage which leads to inhibition of microbial infection.

Mespilus germanica as a valuable medicinal plants used in traditional medicine. Aim of this study, investigated effect of combination various ratio of solvents (Glycerin, Ethanol, Methanol and Water) on the efficiency of Mespilus extract by mixture optimal design. Numerical optimization was used to obtain the optimal formulation of solvent. At the end of the day, the antimicrobial effect of Mespilus extracts based on three methods (agar diffusion Method, Minimum Inhibitory Concentration and Minimum Bactericidal Concentration) on the three microorganisms managing infectious diseases was investigated in vitro. In this study, investigated effect water, ethanol, methanol and glycerin on the five levels (0, 31.25, 83.33, 125,250 mm) on efficiency of Mespilusextracts by mixture optimal design. Diffusion agar test, Minimum Inhibitory Concentration, Minimum Bactericidal Concentration by microbroth dilution method was used to determination Susceptibility of bacterial isolate. The Result indicated that Scheffe polynomial model was highly significant for efficiency of Mespilusextracts. Minimum Inhibitory Concentration of Staphylococcusaureus, Escherichia coli, Pseudomonas aeruginosa were 1.25, 2.5 and 5 mg/ml, respectively. The optimum condition has been found as following: glycerin (0 ml), water (23.7 ml), methanol (100.2ml) and ethanol (126.1 ml) respectively. It’s worth to mention that there was no significant difference between experimental and predicted value in optimum condition. Mespilus extract was highly significant for reduce of Infectious bacteria. Mixture methodology based on the D-optimal design was able to statistical assessment extraction process with the minimum experiment.

Effects of adding whole soy flour and different extrusion conditions on microbial properties of spaghetti were investigated. Results showed that although the number of colonies of microorganisms in some treatments more than the limit، but not found relationship among microbial counts and added soy flour or production conditions. Thus it seems that because of high pollution due to use of raw materials with high microbial flora، conventional drying method، contamination after processing، high humidity of the final product and unsuatable packaging materials. However، moisture content of treatments among the formula components، influence in determining the number of microorganisms found. The interaction among water temperature، formulation and extruder screw speed increases microorganisms was counted.

In this study، the effect of using palm and corn oils as a partial or whole Substitution of milk fat (0، 33، 50، 66، and 100%) on the physical and chemical properties of pizza processed cheese was investigated. No significant effect was found on the meltability and strechability of pizza cheese made by different oil sources، whereas، oiling off، iodine number as well as saponification number were significantly affected by the type of oil used in the formulation of pizza cheese (p<0. 05). The high correlation (-0. 717) between the oiling off and saponification number enable us to use the later as a diagnostic element to distinguish pizza cheeses made by vegetable oil sources as a replacement of milk fat which is illegal in some countries as well as Iran.

Mayonnaise is a food product which is in the form of o/w emulsion. Gums and hydrocolloids usually add to sauces to increase viscosity of continues phase and in conclusion the increase of viscosity of emulsion. In this research, two Iranian gums (Basil seed and Sage seed gums) in comparison with guar gum have been used as stabilizers in mayonnaise formulation and the best formulation was assigned using response surface method (RSM). According to Simplex centriod mixture design, 20 samples of mayonnaise were prepared at concentrations of 0.3% and 0.5% and before experiments, samples were held at 5oC for one day. After this period, emulsion stability, heat stability, creaming experiments and sensory analyze were performed. The results exhibited that all the samples had high stability (85.635-99.889%), however mayonnaises stabilized with guar gum had more heat stability than other gums. Increasing hydrocolloids concentration from 0.3% to 0.5% increased significantly heat stability of all samples. The creaming phenomenon was not observed after storage of samples at 5oC for 30 days. The highest score of odor was devoted to the samples containing basil seed gum and sage seed gum. The highest score of taste in the concentration of 0.3% was related to guar gum-basil seed gum mixture with a proportion of 50/50, whereas the highest score of spreadability was observed for sample containing basil seed gum. The results of optimization of mayonnaise formulation based on stability and sensory properties showed that the best formulation obtained when the guar gum-sage gum mixture at concentration of 0.4% and proportion of 50/50 was used.