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

The results of this study showed that the highest amount of linoleic acid in the offspring resulted from the cross between female parent genotype of MSG15 with pollinizers of MKG24 was 57.42 % and the lowest value in the pollinizer of MKG10 was 47.11%. Also, the highest amount of oleic acid was found in the MKG10 pollinizer in the amount of 27.33 % and the lowest in the offspring resulted from the cross between female parent genotype of MKG15 with pollinizers of MKG24 was observed 19.78%. The highest amount of linolenic acid was obtained in pollen parent of MKG10 with 19.30% and its lowest value with 13.88%was found in the offspring of MKG24 parent that pollinated by self-pollen. The highest amount of palmitic acid with 5.80% resulted in self-pollination of MKG24 parent and the lowest value was observed 3.30% in MKG10 pollinizer. The maximum amount of stearic acid with 3.11% was obtained in the offspring from self-pollination of MKG24 and the minimum value with 1.27%was found in the MKG5 pollinizer and offspring resulted from the cross between seed parent genotype of MKG23 and pollinizer of MKG5.

Abstract The increasing demand for low-fat diets has led the food industry to develop or modify traditional food products to contain less animal fat, so in this study, the effect of different levels of rice bran and walnut as a fat replacer on physicochemical, color index, textural and sensory properties of low fat hamburgers (30%) were compared with high fat control samples. Control with 20% fat (treatment 1), and low fat hamburgers with %10 fat and % 2 rice bran (treatment 2), 3.5% rice bran (treatment 3), 5% rice bran (treatment 4), 2% rice bran + 2.5% walnut (treatment 5), 3.5% rice bran +2.5% walnut (treatment 6), 5% rice bran +2.5% walnut (treatment 7) and 2.5% walnut (treatment 8) were produced. The results of physicochemical analyses showed that, using rice bran and walnut could reduce fat and cooking less and increase the moisture content of hamburger. All in all rice bran had better effect than walnut. According to the color index, textural properties, the better results were observed in treatment 3, and in some assays were observed in treatment 2. Sensory evaluations indicated that hamburger containing rice bran (2-3.5%) had improved texture, flavor and overall acceptability, the best sensory score was observed in treatment 2 (% 2 rice bran). So, this study indicated that rice bran (2%) may be a good fat replacer in low fat hamburger.

Persian walnut (Juglans regia) from Juglandaceae family is one of the most important fruits in the world that has an important role in human health. It contains a notable list of plant nutrients that has been found to have disease preventing and health promoting properties. Walnut is a source of bioactive compounds such as phenolic and flavonoid complexes where they act as antioxidants and free radical scavengers. It also contains pleasant flavor and high concentration of minerals and fatty acids. Extending shelf-life of this perishable fruit has been accomplished due to its high oil level and oxidation of oil (Tajeddin, 2004). Rate of loss in walnut kernel quality and quantity between harvest and consumption affects its productivity. Control of temperature is the most effective tool for extending the shelf life of fresh horticultural products. However, to reduce high losses and keeping product’s quality, packaging method is very important as well as low temperature. Therefore, in this study, the effect of temperature (4 and 25 oC) and packaging methods (vacuum and air packaging) on the changes of walnut kernel compounds was evaluated to improve quality of its storability during six month cold storage. Walnut harvested from a commercial garden at the mountain regional of Raber, Kerman province. All chemical materials for different tests obtained from Merck Company, Germany. Immediately after walnuts harvesting, they were dehulled and dried in expose of sun shade with the circulation of natural air. The walnuts were then transferred to the laboratory and their wooden shells were removed. Subsequently, about 25 g of walnut kernel was packaged in the polyethylene films with 87μm (0.087 mm) thickness, under a vacuum machine and stored at 4°C and 25°C to be later assessed for further analyses intended for six months. Phenol, flavonoid, carbohydrate, protein, water percent, color parameters (C, h, WI), organoleptic characteristics, and peroxide value of kernels were measured every month during storage time. The control samples of packaged walnuts under environmental conditions were also stored. The current study carried out as a factorial assay on the basis of a completely randomized design with three replications at Hormozgan University. Data were subjected to ANOVA using SAS software version 9.4. Verification of significant differences was done using Duncan's Test at 1% probability level. Results showed that carbohydrate and proteins decreased during storage time. Both of vacuum package and low temperature contorted the reduction of different characteristics of kernel such as bioactive compounds during storage significantly. Sensory properties were also reduced during storage, especially at the end of period, in all conditions except for treatment at 4°C and vacuum packing. Control samples (temperature 25°C and air-containing packags) during the experiment showed a lower quality for all factors. Samples that stored in low temperature and vacuum package had better brightness (higher chroma, Hugh, lightness (L) and white index values (Wi)) than other treatments. The treatments had a significant role in the preventing of increasing peroxide value. The peroxide value in treated samples was increased from 0.023 to 0.68 meq/g, while in vacuum packages it was changed from 0.023 to 0.37 meq/g. Increasing of peroxide value was observed from 0.023 to 0.68 and from 0.023 to 0.25 meq/g in room temperature and cold temperature, respectively. After six months, the average peroxide value in all samples was less than one milliequivalent per oil kilogram. Decreasing of phenolic compounds (30%) and flavonoids (35%) and increasing the peroxide index simultaneously led to the reduction of the appearance and organoleptic properties of the control samples. Generally, vacuum package and low temperature condition that using in this study showed the best effect on the nutritional compounds quality of walnut kernel such as bioactive components during six months storage. Shelf life enhancement of walnut by vacuum packaging in the different polymers has been already reported by Tajeddin, 2004.

For efficient processing operations and proper designing of machines and processes, the better understanding of the product is needed. The aim of this work was to evaluate the physical and mechanical properties of two walnut varieties (poost-kagazi and poost-sangi) from Osku city in East Azerbaijan province in September 2014. For this purpose, length, width, thickness, volume, sphericity, surface area and geometric mean diameters of whole and kernel walnuts were determined. Moreover, compression and penetration tests were done for both of varieties stored at three different temperatures room (25 ˚C), refrigerator(4 ˚C) and fridge(-18 ˚C). Walnuts kernels were packaged in polypropylene pouches during storage. The result showed that sphericity of walnut is depends on its variety. The results of one-way ANOVA showed a significant the effect of variety on the sphericity (P

Studies on different parts of the walnut is indicate the exist of antioxidant, antimicrobial and anticancer properties. In this work, the effect of variety levels of temperature, time and solvent concentration investigated on antioxidant property of Methanol extract of interstitial tissue in walnut kernel during ultrasound process by response surface methodology statistical design. The results showed that increasing of temperature and time improved the antioxidant property, but in highest level of temperature, time and solvent antioxidant property decreased due to phenolic component oxidation and polymerization or dilution of extract. The best of condition for achieve to extract with high antioxidant based on Total phenol, DPPH and FRAP methods were 28.71 min, 39.22 oC and 416.57 ml per 25 gr interstitial tissue powder. Under these parameter yield of extraction, total phenol component, DPPH and FRAP calculated 3.706%, 22.67 (Gallic acid), 0.0108 (IC50) and 1270.05 (mMol Fe) .respectively.

Walnut is considered as a valuable food because of its linolenic acid and high content of antioxidants. The aim of this study was to investigate changes in fat content, fatty acid composition, tocopherol content, peroxide value and color of two varieties of walnut in whole and powdered form during six months storage at three different temperatures of room, refrigerator and fridge. Walnuts were harvested from a local garden in Osku city. Before storing, whole and powdered walnuts were packaged in polypropylene pouches. Chemical characteristics of samples were evaluated before and after the storage. The results showed that, tocopherol content decreased and peroxide value increased during storage, and effect of storage temperature on both of tow parameters was significant (p

The effect of adding walnut powder in UF-white probiotic cheese at 3 level (2.5, 5, and 7.5%) was investigated. Cheese samples were ripened at 6ºC for 60 days and chemical composition such as pH, fat, dry matter, soluble nitrogen/total nitrogen, non-protein nitrogen/total nitrogen, sensory and textural properties of cheese samples were investigated. The results showed that pH of all samples were decreased. In contrast, fat and moisture of the samples were increased. During ripening, the percentage of SN/TN and NPN/TN significantly increased in samples with walnut powder (P<0.05) compared to control samples. Softer texture in control cheese were observed. Cheese with walnut powder had better odour compared to control samples. Samples with walnut powder had maximum flavor desirability until 45 days. After this time period, control samples acquired maximum score due to appearing bitter taste in cheese with walnut powder. Due to appearance feature, control samples acquired maximum score and samples with walnut powder acquired minimum score due to dark color that resulted from addition of walnut powder.

According to consumer demand for beneficial and diverse food products, producing flavored-Probiotic cheeses is one of the most effective methods. In this study, walnut powder in three levels (2.5, 5, and 7.5%) was added to UF-Probiotic cheese samples and characteristics of the samples were investigated during 60 days of storage. Data analysis was carried out using variance method in chopped plots based on a completely randomized block design. The results showed that there was no significant difference (P>0.05) between salt percentage of samples during ripening. Lower pH and dry matter in cheese made with walnut powder were observed. Lipolysis of cheese with walnut powder was higher than of control sample. Assessment of microbial properties indicated significant decrease (P<0.05) to 8.55% and 7.44% in terms of Lactobacillus and bifid bacterium, respectively. In spite of the fact that the number of probiotic strains during cheese ripening decreased gradually, the number remained had been higher than 106 CFU/g at the end of ripening storage.

An accelerated shelf-life test using elevated temperatures 62، 72 and 82 C was conducted to predict the oxidation progression of walnuts over a long-term storage. Oxidation parameters including values of conjugated dienes (CD) and trienes (CT) values and thiobarbituric acid (TBA) value were employed to evaluate the oxidation processes. Changes followed an apparent first-order kinetic. Walnuts and walnut kernels were also kept in normal condition (20-30 С; RH، 35-45%) for 12 months in order to validate the approach. A maximum of energy (62. 24-75. 67 kJ mol-1 K-1) needed for formation of primary oxidation products and a minimum of energy (35. 65 kJ mol-1 K-1) to generate secondary oxidation products were calculated. Formation of oxidation products in walnut kernels was found to be a temperature-dependent reaction، with Q10 =1. 44- 2. 1. The results showed that CD and CT values could provide a proper estimation for oxidative stability of the nuts stored in ordinary condition، with an average error of approximately 12. 9%.

Milk and dairy products are in diet almost every day. Milk fat contains 70% of saturated fatty acids which can cause an increase in total and low-density lipoprotein cholesterol, and the risk of cardiovascular diseases. Therefor, modification of fat composition at dairy products such as yoghurt seems necessary. Walnut has high amount of essential fatty acids, anti oxidants and other beneficial components. In this study, ground walnut is added to yoghurt at level of 0 (control sample), 3, 6 and 9% and their texture properties (synersis and viscosity), sensory, fatty acids profile and dry matter were analysed every week for 4 weeks during storage. Results showed that fortification of yoghurt samples with ground walnut and storage had significant effects () on synersis, viscosity, fatty acids profile and dry matter. Control sample had the highest synersis and the lowest viscosity and dry matter among samples. By adding ground walnut to yoghurt samples, the amount of saturated fatty acids decreased and the amount of unsaturated fatty acids increased. Major fatty acids of yoghurt incorporating ground walnut were linoleic acid, oleic acid, linolenic acid, palmitic acid and stearic acid, respectively. The highest final score in sensory evaluation in 1, 14 and 28 days of storage time were for yoghurt samples with 9% of gorund walnut, yoghurt with 6 and 3% of ground walnut and yoghurt with 3% of gorund walnut, respectively. Results of this study showed that adding ground walnut modifies yoghurt fat composition, forify it with essential fatty acids and also has good effect on its texure properties.

Oxidative stability of walnut (Juglansregia L.) was evaluated over a period of 1 year storage in various conditions. The whole walnuts, walnut kernels, walnut chopped kernels, walnut kernels packaged in polyethylene (PET) under vacuum and poly propylene (PP) contain of CO2 were kept in a normal condition (temperature, 19-30˚С and relative humidity (RH), 35-45%). The whole walnuts and walnut kernels were also kept in refrigerator (4˚С, RH 75%). Some quality parameters for the oil extracted from walnut kernels were measured throughout the storage. Peroxide value of whole walnuts, walnut kernels and walnut chopped kernels pass over 2 meq O2/kg after 12, 10 and 8 months storage, respectively. Peroxide value of the packaged nuts and the nuts stored at cold storage were increased only 1 meq O2/kg over a period of 1 year storage. According to the statistically analysis results, the effect of storage condition and storage time on oxidative stability of walnuts were significant (p walnuts shell > contact surface of walnut kernels with environment were defined to maintain the quality of walnut kernels during long term storage.

Lipids and oils are susceptible to oxidation. Analytical protocols are requiredfor measuring their oxidation progress. Spectrophotometric, iodometric, andcolorimetric methods may apply for measuring the early stages of lipid oxidation.In this study, walnut samples were selected and were kept shelled or unshelled at62, 72 and 82˚С to evaluate the relationship between peroxide value andconjugated diene value. A number of chemical and physical characteristics ofwalnut kernel oil were determined. Measuring walnut oil conjugated dienes wascarried out spectrophotometrically by reading UV absorption at 233 nm. Peroxidevalue was measured by conventional titration method. The results showed thatperoxide value, conjugated diene value and acidity (by oleic acid) of fresh walnutwere 0.3 meqO2/kg, 4.354 μmol/g and 0.064 %, respectively. First order linearequations were found to correlate peroxide and conjugated diene values inextracted oil from whole walnut and in walnut kernel, during storage at differenttemperatures (62, 72 and 82˚С), with a regression coefficient of 0.98 and 0.99. Ageneralized equation was used for expressing the relationship between peroxideand conjugated diene values in walnut, because there was no significant differencebetween the equations slopes and intercepts for three temperature conditions andtwo walnut forms.

It seems essential to modify fatty acid profile, reduce cholesterol content of butter and improve its spreadability without any effective loss in its sensory characteristics. In this study, hazelnut and walnut powders were added to butter samples in amounts of 0 (control sample), 10, 20 and 30% to evaluate its physical and organoleptic characteristics and samples were stored for 90 days in refrigerator. Hardness of samples was measured on first and 90th day of storage by Texture Analyzer and sensory analysis was carried out on first day. Adding hazelnut and walnut powders to butter decreased butter hardness significantly (P<0.001). Sensory analysis showed that adding hazelnut and walnut powders to butter improved spreadability of samples. There was not any significant difference between enriched samples and control sample in acceptability. Linear correlation calculated between instrumental and sensory hardness was average and positive (0.46) and with sensory spreadability was average and negative (-0.52) but neither was significant (P>0.05). The results also showed that new formulation of butter with hazelnut and walnut powders, produce a physically and organoleptic acceptable product. Therefore, because of presence of essential fatty acids and antioxidant components in hazelnut and walnut, it is recommended to introduce this functional dairy product to the market.

Walnut (Juglans regia L.) is one of the most important horticultural crops in Iran. Walnut fruits are rich source of essential compounds for human health. In the present research twelve walnut genotypes were selected in Markazi province in fourdifferent geographical locations، based on their regular bearing and high productivity. Selected genotypes were evaluataed for several pomological properties during 2007 growing-season. Results showed that، nut and kernel weights varied from 7. 46 through to 15. 25 g and 3. 77 through to 8. 1 g، respectively and kernel nut percentage was 45. 97 to60. 51%. Oil and protein contents also varied from 51. 0 to 73. 0 % and 10. 15 to 14. 55%، respectively. The results showed that genotype of MS15 had the highest nut and kernel weights (15. 25 and 8. 1 g، respectively). MS43 showed highest kernel and oil percentage (60. 51 and 73. 06%، respectively) and MS12 highest protein ratio (14. 55%). The fruits of superior selected genotypes can be used in food industry.

Seventy walnut (Juglans regia L.) genotypes were selected in Markazi province in 4 different geographical locations، based on their regular bearing and high productivity، and were evaluataed for several pomological characters during 2007 growings- season. Among the 70 preselected genotypes، 12 superior ones were considered for further evaluation for kernel’s oil and fatty acid compositions. In these genotypes، the fatty acids compositions in three oil samples were determined by gas chromatography. In the evaluated genotypes، the oil percentage varied from 51. 0 to 73. 0. The fatty acids palmitic، stearic، oleic، linoleic، and linolenic composition were variable greatly among studied genotypes. Result indicated that palmitic acid was the main saturated fatty acid component (6. 09-8. 12%) followed by stearic acid (2. 19-4. 10%). The oleic acid was the only monounsaturated fatty acid componenet and was varied from 20 to 43 percent. The highest content among fatty acids was belong to linoleic (37. 39-58. 95%). Unsaturated fatty acids were found as 85% of the total fatty acids content of the oil. While maximum content of the saturated fatty acids was found 12. 36%. It seems that the differences in oil percentage and the fatty acids compositions will be related to both genetic diversity of studied genotypes as well as cultural and ecological conditions of the growing regions. In conclusion، the kernel of the genotypes MS10، MS68، MS69 and MS70 with higher linoleic and linolenic acid percentage، have a higher food quality from the genotypes of MS11 MS12، MS15، MS23، MS27، MS43، MS52 and MS54.