فهرست مطالب

Journal of Food and Bioprocess Engineering
Volume:1 Issue: 2, Summer-Autumn 2018

  • تاریخ انتشار: 1397/09/10
  • تعداد عناوین: 12
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  • Marziye Mirzakhani *, Sohrab Moini, Zahra Emam Djomeh Pages 81-90

    Biological packaging material based on obtained proteins from fish waste, are biopolymers that have the capability of biodegradable film formation. Thus, purpose of this research is to study and investigate some of films’ physical features made from trout fish Myofibril protein. The film forming solution containing 1.5%, 2% and 2.5% (w/v) Myofibril protein isolate of 100ml solution and glycerol as plasticizer in three levels 25%, 50%, 75% (w/w) per dry material have been used. In order to solve existing protein in solution its pH must be reach to 3 by 1molar HCl. Films have been produced by casting method for 48 hours in 25°C. Then film’s mechanical features, water vapor penetrability, films solubility in water, transparency and color were investigated. Effect of protein concentration was significantly obvious on films mechanical features, thickness, water vapor penetrability and color. Obtained results from statistical analysis data by SPSS software showed that films with 2% (w/v) dry material along with 50% (w/w) glycerol demonstrated the best mechanical features.

    Keywords: Trout fish waste, Edible film, Mechanical properties, water vapor permeability, scanning electron microscope
  • Mohammad Hojjati *, Marisa Speziale, Laura Vázquez Araújo, Antonio Mincione, Angel Antonio Carbonell Barrachina Pages 91-96

    The characteristic texture of turrón, torrone and nougat was examined. They are typical European confections prepared from almonds, honey, sugars and/or chocolate. Three different instrumental tests: puncture, cutting, and Texture Profile Analysis (TPA), were used in this study and samples prepared from three countries (Spain, Italy, and France), and by six manufacturing companies (two companies per each country). All three tests succeed in finding that Spanish Jijona turrón was softer than chocolate torrone, with nougat presenting intermediate values of hardness. The TPA test proved that nougat was intended to be chewable, which implied high values of cohesiveness, springiness, chewiness, and adhesiveness, while on the contrary turrón and torrone were conceived as been breakable and non-adhesive products. These differences in texture attributes were rather due to differences in the manufacturing conditions (e.g. heating time and/or temperature) than to composition factors (e.g. almond content). Results proved that manufacturing conditions (time, temperature) were more important than percentages of ingredients in determining the texture of turrón, torrone and nougat.

    Keywords: almond, confection, honey, Texture Profile Analysis
  • Aslan Azizi * Pages 97-102
    Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization, to yield products with an extended shelf life and enhanced safety.  Effect of lowering the pH, either by adding acid or lactic fermentation, on thermal process requirements for canned vegetables was investigated. Malic acid was preferred for acidification of canned vegetables. Addition of acid to covering brine was preferable to the blanching in acid solution, as the acidification was uniform, and it reduced the extent of discolouration. Acidification by lactic fermentation, using 2% hot brine to cover the prepared vegetable, reduced the pH to 3.8 in 3 days. Fermentation is initiated by the species of Leuconostoc and Lactobacillus followed by Pediococcus and Streptococcus, Process time, based on a sterilisation value of = 3.5 min, was adequate to render the canned acidified vegetables (pH ≤ 4.0) microbiologically safe. The process time required for  mm and  mm cans, having initial temperature of 65°C, was 15 min or less in boiling water. Colour of the lactic fermented canned products was superior to canned vegetables acidified with malic acid. Both had texture similar to that of the freshly cooked vegetables. Products acidified by fermentation had minimal sour taste.
    Keywords: Acidified vegetables, Canning, Fermented vegetables, Microbial changes, Storage studies, Thermal processing
  • Zahra Sheikholeslami *, Mahdi Karimi, Toktam Hejrani Pages 103-108
    Recently, consumers have become more concerned with foods contain natural ingredients in terms of health and economic. Hence, in this study, the effects of concentrate of smoked and sun dried raisin were investigated at 3 levels (1, 3 and 5%) as a natural humectant to improve the quality and shelf life of flat bread. Results showed that addition of smoked and sun dried raisin improved quality and shelf life of Taftoon bread. Sun dried raisin was more effective to improving sensory properties. Bread containing 5% concentrate of both treatments (sun and smoked raisin) had higher moisture content, specific volume and minimum firmness in compare with other samples. In treatment containing 5% concentrate of sun dried raisin sensory properties was rated higher than smoked ones. So concentrate of smoked and sun dried raisin can be used as a humectants, to improve the quality and shelf life of flat bread.
    Keywords: Flat bread, Raisin concentrate, Sun dried, Smoked dried, Quality, shelf life
  • Mona Sadat Bitaraf, Faramarz Khodaiyan *, Seyed Saeid Hosseini Pages 109-116
    The simultaneous effects of inulin addition (0-4%w/w), probiotic inoculum level (1-3%v/v) and fermentation temperature (37-45°C) on the dynamic rheological properties of probiotic non-fat yogurt were studied using response surface methodology. Frequency sweep tests were performed to measure structure strength and type of structure. Linear viscoelastic range in term of strain (LVE), structure strength (G¢ at LVE), yield stress (τy) and flow point (τf) of samples were measured doing strain sweep test. Results showed that Inulin concentration had the greatest influence on G' and τf, followed by fermentation temperature. A positive correlation between b value and level of syneresis was observed.
    Keywords: yogurt, Probiotic, Inulin, Rheological properties, response surface methodology
  • Atefeh Ghollasi, Farideh Tabatabaei Yazdi *, Mehdi Varidi, Mohebbat Mohebbi Pages 117-126
    In this study, the effect of some processing parameters on bulk density, particle density, particle size and some of powder reconstruction properties such as dispersibility, Wettability and water solubility index of spray dried barberry (Berberis vulgaris) juice powders were investigated. A Pilot Spray Dryer (Two- Flow nozzle, counter- current, one cyclone) was employed for the spray drying process. Independent variables were inlet air temperature (T; 160, 175 and 190 ), feed flow rate (Q; 34, 36 and 38 ml/min) and dry matter weight ratio of maltodextrin and the dry matter weight of barberry juice (MD/FJ; 1.1, 1.2 and 1.3) upon the physical properties (bulk density, particle density, particle size, water solubility index, dispersibility and Wettability) of powder were observed. Analysis of experimental data i.e., Barberry powder properties and process parameters at best quality (bulk density 1.47, particle density1.06, particle size 499.48, water solubility index 89.76, dispersability 56.22 and Wettability 71.46) of powder at inlet air temperature (T=181 ), feed flow rate (Q= 38ml/min), ratio of maltodextrin and the dry matter weight of barberry juice (MD/FJ= 1.13).
    Keywords: Spray dryer, Barberry juice, inlet air temperature, feed flow rate, Bulk density, Particle size
  • Farnaz Naseri Khalkhali *, Maliheh Rahati Noveir Pages 127-132
    The present study investigated the effect of sumac (SWE) and rosemary water extracts (RWE) on microbial growth in ground beef meat during refrigerated storage. The meat samples were explored for changes in TVC, E. coli (0157:H7) and S. aureus populations. Antimicrobial effectiveness of extracts was more pronounced against gram-positive strain compared with gram-negative strain. Antimicrobial impact of extracts was also studied on ground beef meat. It was observed that antimicrobial activity of the water extracts was mostly dependent on the types of microorganisms present in meat. The greatest antimicrobial effect of SWE and RWE was found on S. aureus. Furthermore, the antimicrobial activity of RWE was lower than that of SWE. The results indicated the strong potential of SWE and RWE as a natural preservative for ground beef meat.
    Keywords: Sumac, Rosemary, Antimicrobial activity, Beef meat, Water extracts
  • Morteza Aliasghari Aghdam, Hossein Mirsaeedghazi *, Mohammad Aboonajmi, MohammadHossein Kianmehr Pages 133-136

    Microfiltration can clarify pomegranate juice; however, fouling is a limiting phenomenon in the process. In current work ultrasound was applied above and below the membrane surface to reduce fouling after removing temperature effect. A hydrophilic mixed cellulose ester membrane with pore size of 0.45 μm was used in lab scale flat sheet module. Membrane module was placed above and below the ultrasonic probe with frequency of 30 kHz and power of 1000 W, separately. The feed temperature in ultrasonic-membrane process was recorded and the experiment was repeated without ultrasonic treatment in similar feed temperature. Results showed that ultrasonic treatment above the membrane surface can increase the permeate flux; however, difference between the permeate fluxes was only before the steady state condition. On the other hand, the ultrasonic treatment below the membrane surface compared with the process which was performed without ultrasonic treatment cannot change the permeate. Also standard blocking was the main fouling mechanism in the membrane process which was equipped with the ultrasound probe above and below the membrane surface. Evaluation of blocking index showed that the cake formation is the main fouling mechanism all over the time in the process where ultrasound probe was inserted above the membrane surface. However, inserting the ultrasound probe below the membrane surface changed the value of blocking index. In this configuration cake formation was followed by intermediate blocking, standard blocking and complete blocking.

    Keywords: Juice, Membrane, Microfiltration, pomegranate, Ultrasound
  • Ghasem Fadavi, Nadia Ahmadi, Changiz Esfandyari, Homa Behmadi * Pages 137-142
    In this study some selected chemical properties such as total soluble solids, pH, total acidity, formalin index, reduced sugar content and ascorbic acid of major sour cherry cultivated grown in different provinces of Iran corresponding were investigated.  Minerals K+, Na+, Ca2+, Mg2+, Cu2+, Fe2+ and Zn2+ were determined by graphite furnace atomic absorption spectrophotometer. The result showed that some chemical properties of Sour cherry such as total soluble solids, pH, total acidity, formalin index content, reduced sugar content and ascorbic acid, were within the range of 12.4–17.4 g/100ml, 3.05–3.78, 0.5–1.1g/100ml, 4.09-6.01 g/100g, 3.80–5.49 g/100g, 3.59–5.06 g/100g, respectively. Fe2+ and Ca2+ were significantly higher than other minerals (K+, Na+, Mg2+, Cu2+ and Zn2+) in major varieties of sour cherry. In addition, the average concentration of Ascorbic acid, TA, total soluble solids, pH, reduced sugar and formalin index were respectively 3.36 g/100g, 0.76 g/100ml, 14.77 g/100ml, 3.36, 4.70 g/100g and 4.44 g/100g.
    Keywords: Sour cherry, Formalin, Atomic absorption spectrophotometer
  • Maryam Hakimi Rad * Pages 143-148
    Yogurt is the most important fermented dairy product. However, its per capita consumption in Iran is low. Production of flavored yogurt to create a variety of products can cause customer satisfaction and increase in per capita consumption. Flavored yogurt at three levels: 0.1, 0.3 and 0.5 were prepared by adding Zoulang aqueous extract. The systems were prepared by following a factorial design, analyzed after formulation and during three weeks of storage by studying three factors: extract with different levels, storage time and interaction between extract and time. The titratable acidity, pH, Water- holding capacity, color, and sensory properties were determined weekly over a period of 3 weeks. The results showed that the titratable acidity, pH, Water- holding capacity, color, and sensory properties have significantly changed (p ≤ 0.05). Adding extract has improved sensory and physicochemical properties of flavored yogurt. Then we can use it to produce a new local and customer friendly product whit medicinal and nutritional properties.
    Keywords: aqueous extract, Flavored yogurt, Sensory properties, Zoulang
  • Bahare Pasandide, Faramarz Khodaiyan *, Zeinab Mousavi, Seyed Saeid Hosseini Pages 149-156
    Microwave assisted extraction technique was employed to extract pectin from citron peel. Box-Behnken design was applied to investigate the influence of irradiation time, microwave power and pH on the yield and DE of pectin. The finding indicated that the optimal conditions for the maximum yield of pectin (30.71%) were achieved at irradiation time of 3 min, microwave power of 700 W and pH of 1.5. DE of pectin ranged from 45.08 to 72.19% demonstrating that extracted pectin was classified as high methoxyl pectin. The emulsifier activity of extracted pectin under optimal conditions was 40.7%. Besides, the emulsions were 86.7 and 86.6% stable at 4°C and, 79.5 and 79.2 at 23°C after 1 and 30 days, respectively. The flow behavior of pectin solutions indicated that solutions in low (0.1, 0.5 and 1.0 %w/v) and high (2.0 %w/v) concentrations had Newtonian and pseudoplastic behaviors, respectively.
    Keywords: Pectin, CPP, Optimization, Box-Behnken
  • Babak Ghiasi Tarzi, Khatereh Amini, Anoosheh Sharifan * Pages 157-164

    The demand for gluten-free products has increased in recent years, owing to the market trends and an increase in the number of celiac and other gluten sensitivities and wheat allergies. Products that contain gluten are also a major diet for a large portion of the world's population. For this reason, the development of gluten-free products is not only an urgent need for celiac patients but also a difficult task for food scientists. The preparation of gluten-free bakery products requires the use of different flours to replace the wheat flour, so the created taste often is not similar to the classic gluten contain products. The role of food technologists is to design such guidelines for gluten-free products that can improve their expansion, structure and taste, and it would help the people with celiac disease, to achieve their nutritional goals that make daily use of dietary fiber, minerals and other foods. Flours such as rice (Orysa sativa), potato, corn (Zea mays) and gums, such as xanthan, guar, carrageenan, tara and locust beans and pseudocereal powders as quinoa, chia, amaranth are used in high quality gluten-free cakes. This review focuses on the finding suitable alternatives for gluten-free cakes to improve their baking and sensory quality and nutritional properties.

    Keywords: Modification, Gluten-free cakes, celiac disease, pseudocereals