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Food Biosciences and Technology - Volume:13 Issue: 2, Spring 2023

Journal of Food Biosciences and Technology
Volume:13 Issue: 2, Spring 2023

  • تاریخ انتشار: 1402/01/31
  • تعداد عناوین: 6
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  • F. Mirmohammadmakki, M. Gharachorloo *, M. Ghavami, V. Abdossi, R. Azizinezhad Pages 1-12
    Ascorbic acid has been used to treat many diseases and has recently been considered seriously in the Covid 19 event. Recent studies concerned with ascorbic acid status indicated high prevalence of vitamin C deficiency in many countries which plays an essential role in nutrition and lack of it in the diet causes disease. It is also an antioxidant in vegetables that prevent chronic diseases. Similar results have been observed for chlorophyll and its derivatives in treating acute diseases. There are several medicinal products derived from chlorophyll or its derivatives to treat diseases and variation of health benefits in chlorophyll. According to studies chlorophyll is a potential cancer-preventing agent and has been shown to have antioxidant and anti-mutagenic activities. The properties of chlorophyll are determined to reduce food wastage during processing and storage. Considering the importance of ascorbic acid and chlorophyll in food and especially the important presence of these two substances in vegetables, chlorophyll (spectrophotometric method for chlorophyll) and ascorbic acid (Ascorbic acid reduces oxidation-reduction indicator dye, 2,6-dichloroindophenol, to colorless solution) were measured in two popular vegetables: parsley and dill in three consecutive months of spring 2020 and the data were statistically analyzed using the SPSS 24. The results indicated that the last three months of plant growing just before harvesting, the ascorbic acid contents of both vegetables increased considerably. The results of chlorophyll contents in both substrates indicated increasing in all the stages. The average ascorbic acid reached its highest level in the third month of the spring (1.3000±0.120 mg.kg-1 for parsley and 0.2233±0.120 mg.kg-1 for dill); the difference in the amount of chlorophyll in the first and second harvest was nearly two times. The highest amount of chlorophyll in both vegetables belonged to the samples harvested in the third month of spring (0.343±0.006 mg.kg-1 for parsley and 0.580±0.006 mg.kg-1  for dill).The results of this study can help researchers to stablish a healthy and nutritious diet.
    Keywords: Ascorbic Acid, Chlorophyll, Dill, Parsley, Spectrophotometer, Titration
  • E. Nouri, H. Abbasi * Pages 13-25
    A blue-green Spirulina microalgae is a Cyanobacterium, that is one of the most interesting functional sources of food ingredients with nutraceutical properties. It is a perishable product and should be processed immediately after harvesting. In the present study the stability and changes colorimetric properties and optical density of extracted phycocyanin and also anthocyanin content of Spirulina platensis after different processing condition (shade-, sun-, oven-, microwave-, vacuum oven-, freeze- and spray-drying and freezing with and/or without blanching) were investigated. The results indicated the processing condition significantly affected the pigments content of sample.Non-blanched freezing was preferred in pigments conservation.In dehydrated samples, the freeze-dried sample had the least change in optical density of extracted phycocyanin than fresh sample.The levels of anthocyanin in frozen, spray-dried, freeze-dried and microwave-dried samples in comparison to fresh Spirulina were increased significantly (P< 0.05). In this regards, spray drying could be a practical drying method for processing SP, although, freezing is preferred.
    Keywords: Bioactive compounds, Blanching, Drying, Freezing, Optical Density, Spirulina platensis
  • H. Pourjavid, M. Ataee, R. Pourahmad *, A. A. Anvar, H. Behmadi Pages 27-38
    Nowadays, there is a great interest in using yogurt sauce as a flavored dressing for salads and foods. The current study aimed to determine the possibility of producing probiotic yogurt sauce and evaluate its physicochemical, microbiological, sensory and rheological properties throughout refrigeration storage. Lactobacillus rhamnosus was encapsulated with sodium alginate and resistant starch using the emulsion method. The survival of free and microencapsulated L. rhamnosus was studied in simulated gastrointestinal conditions. Two forms (free and microencapsulated) of L. rhamnosus were added to the yogurt sauce. The samples were kept for 30 days at 4 ˚C and evaluated on interval days (1st, 10th, 20th, and 30th) for the above mentioned properties. Survival improvement was demonstrated in microencapsulated L. rhamnosus compared to free L. rhamnosus.  After two hours, the free form of L. rhamnosus showed five logarithmic cycles decreasing in cell viability, while microencapsulated L. rhamnosus presented only one logarithmic cycle reduction. Similarly, on day 30 of storage, the number of viable microencapsulated L. rhamnosus cells in the probiotic yogurt sauce was 6.61 log CFU/g, while the viable count for a sample containing free L. rhamnosus was 5.00 log CFU/g. The produced probiotic yogurt sauce was considered a pseudo-plastic fluid and presented mayonnaise behaviour. Moreover, samples containing microencapsulated probiotic bacteria displayed lower post-acidification values than samples containing free bacteria. The microencapsulation of probiotic bacteria improved the sensory quality of the produced probiotic yogurt sauce.  Hence, producing a probiotic yogurt sauce with desirable properties is possible.
    Keywords: Lactobacillus rhamnosus, Microencapsulation, Probiotic Yogurt Sauce
  • B. Mehraban, Kh. Safaei, M. Chalabi * Pages 39-45
    Kermanshahi oil is one of the most popular Iranian dairy products that is also exported annually to several countries. Kermanshah has a moderate and mountainous climate with high pastures and diverse fragrant vegetation, which has made the oil of this region unique taste and smell. Traditionally, diluted yogurt (doogh) is subsequently churned to separate the butter content. The separated butter is heated at 45-50 ˚C until its doogh separates. The final product is called “Kermanshahi oil”. Although animal fats are important source of harmful substances namely cholesterol, long-chain saturated and unsaturated-trans fatty acids, Kermanshahi oil possesses a suitable fat content with particular aroma and taste. Some studies have demonstrated a decrease in cholesterol, atherogenic, and thrombogenic fatty acids of oil which play a major role in preventing and decreasing cardiovascular diseases. Besides, there is an increase in useful fatty acids such as butyric, oleic, linolenic, linoleic acids, and linoleic conjugated form in oil that participate in reducing inflammation of the digestive system and colon cancer. Oil has suitable fat contents, aroma, and taste which make it a unique product with potential health benefits, even though it is a type of animal fat.
    Keywords: Cholesterol, Fatty Acid Content, Fermentation, Kermanshahi Oil, Yogurt
  • R. Hadadi, S. H. Hosseini Ghaboos *, N. Akbari Pages 47-60
    Kefir is one of the most widely consumed fermented milk products, which has a positive effect on health due to its high nutritional value. Consumption of diet kefir lowers blood cholesterol, but with the reduction of fat, the strength of kefir texture also decreases. In this study, dill and aloe vera powders were used at three levels of 0.5, 0.75 and 1% each and the physicochemical and sensory properties of kefir were investigated. All samples were produced under the same conditions and stored at 4 ° C. Acidity, pH, syneresis, viscosity, dry matter, texture, color, and sensory tests were performed on the samples. The results showed that the pH of all samples showed a decreasing trend with increasing fiber content (p <0.01). Also, by increasing the amount of fiber, the acidity of the samples increased significantly (p <0.01). The results of dry matter content showed that with increasing fiber content, kefir dry matter increased. During increasing the concentration of dill and aloe vera powders, the syneresis decreased (p <0.01). The results obtained from the evaluation of viscosity and texture showed that by increasing dill and aloe vera powders, the amount of these two parameters increased. The results obtained from the color analysis of the samples showed that by increasing the amount of dill and aloe vera powders, the b * index increased and the L * and a * index decreased. The results of statistical analysis showed that the increase in fiber content significantly affected odor, taste, color, texture, and overall acceptance of kefir samples (p <0.01). In general, the results showed that the addition of dill and aloe vera powders to kefir improved the physical, chemical, and sensory properties of kefir. The most desirable treatment introduced by the panelist was the treatment containing 1% dill powder + 0.5% aloe vera powder. Therefor the use of dill and aloe vera powders to improve the properties of kefir is recommended.
    Keywords: Aloe Vera, Dill, Kefir, Physicochemical Properties, Strained Kefir, Sensory Properties
  • S. Zeidvand, S. Movahhed *, P. Rajaei Pages 61-69
    Nowadays, there are studies focusing on introduction and use of different types of improvers that affect the qualitative properties of baked goods with the outcome being higher quality, longer shelf life, and delayed staling of breads. The objective of this study was to analyze the effect of lactic acid, ascorbic acid and azodicarbonamide on some of the qualitative and sensory properties of Sangak bread. Sangak ingredients (flour, salt and sourdough) and improvers (lactic acid, ascorbic acid and azodicarbonamide) in Concentration of (zero, 0.25 and 0.5% of flour weight) were prepared and weighed. Data were analyzed using a completely randomized design with three replications. Means were compared through Duncan’s multiple range tests at a significance level of α≤0.05. The results showed that these improvers increased sensory properties (including flavor, color, aroma, and texture), energy, correlation and homogeneity, and reduced staling compared to the control samples. The study revealed that azodicarbonamide and ascorbic acid were capable of improving and modifying the structure of the bread core, and can enhance bread quality and improvers.
    Keywords: Ascorbic Acid, Azodicarbonamide, Improver, Lactic Acid, Sangak Bread, Staling, Scanning Electron Microscopy