Enrichment of Sponge Cake with Button Mushrooms Powder Dried in Infrared-Hot Air System
Fakhreddin
Salehi
PhD Student, Food Materials and Process Design Engineering, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
author
Mahdi
Kashaninejad
Associate Professor, Food Materials and Process Design Engineering, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
author
Alireza
Sadeghi Mahonak
Associate Professor, Food Materials and Process Design Engineering, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
author
Aman Mohammad
Ziaeefar
Asistant Professor, Food Materials and Process Design Engineering, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
author
text
article
2015
per
Drying of vegetables and fruits with infrared-hot air system compared to conventional methods have advantages such as high appearance and sensory quality of the product, bright color, short time of drying and low power consumption. In this study, first button mushrooms (Agaricus bisporus) dried in optimal conditions by infrared - hot air system (250 W and 60 °C), milled and screened; and then was used for enrichment of sponge cake. Button mushrooms powder at four levels of 0, 5, 10 and 15 % as substitute of wheat flour was used in the cake formulation. Cake batter viscosity and rheology was measured by a brookfield rotational viscometer. Characteristics of the cakes such as density and composition by standard methods, color by image processing method, penetration testing by texture analyzer and sensory evaluation were evaluated. With increasing the button mushroom powder in the formulation, batter viscosity was increased. Apparent viscosity of enriched cake batter at shear rate of 60 s-1 was obtained in the range of 12.55 to 18.20 Pa.s. With increasing of button mushrooms powder no significant difference was observed between the textural properties of cakes and sample firmness was in the range of 1.812-2.070 N. According to the sensory evaluation results, samples containing 10% mushroom powder had the highest total acceptance score. The L*, a* and b* parameters for selected samples were 63.74, 0.55 and 27.34 respectively.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
3
v.
1
no.
2015
1
9
https://jift.irost.ir/article_225_a9ed6874e4ba73985163d01fea17f806.pdf
dx.doi.org/10.22104/jift.2015.225
Production and evaluation of nanoliposomes containing nisin and natamycin by Mozaffari method
Mohsen
Ziaee
M.Sc. Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
author
Mahmood
Sowti Khiabani
Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
author
Babak
Ghanbarzadeh
Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
author
Hamed
Hamishehkar
Assistant Professor, Department of Pharamaceutical Science, Pharamaceutical Technology Laboratory, Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
author
Reza
Rezay Mokaram
Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
author
Samira
Tizchang
M.Sc. Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
author
text
article
2015
per
In this research, liposomes containing nisin and natamycin are produced by Mozaffari method.The concentrations of encapsulated nisin and natamaycin are determined using AutoAnalyzer and Spectrophotometry assay, respectively. Then, particle size and stability of liposomes over during time (70 days) in liposomes containing of polyethylene glycol and without it, are investigated. The results show that particle size and size distribution (span) is 76-90 nm and 0.73-0.9 nm. The encapsulation efficiency of nisin and natamaycin are 89-96% and 89-96%, respectively. The stability results indicate that formulations containing polyethylene glycol are stable during 70 days. The results show that polyethylene glycol for stabilizing liposomes can be used.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
3
v.
1
no.
2015
11
21
https://jift.irost.ir/article_226_cfee0334f28ab5e856edcf7936f255ed.pdf
dx.doi.org/10.22104/jift.2015.226
The Effects of the Addition of Nanofiber Cellulose and Carboxy Methyl Cellulose on Physicochemical and Sensory Properties of Low-Fat Mayonnaise
Laleh
Golchoobi
M.Sc. Student, Food Science and Technology, Science and Research Branch of Ayatoolah Amoli,
Islamic Azad University, Amol, Iran
author
Mazdak
Alimi
Assistant Professor, Food Technology, College of Food Science and Technology, Science and Research of Ayatollah Amoli, Iran
author
Hossein
Yousefi
Assistant Professor, Wood Technologhy, Department of Wood Engineering and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
author
text
article
2015
per
Nanofiber cellulose (NFC) is obtained from agglomeration of tightened elementary fibrils and composed of crystal and amorphous regions. Increase surface to volume ratio of cellulose fiber in nanoscale has caused to improvement of hydrophilic properties of nanofiber cellulose. Therefore, nanofiber cellulose suspension in low concentration is formed strength and viscose gel-like network. This nanomaterial was used in amounts of 0, 0.25, 0.5, 0.75 and 1% in this research. Carboxy methyl cellulose (0%-1%) is used in this research for increase of physical stability, modification of texture and production of low-fat mayonnaise (30% oil) with desirable physicochemical and organoleptic characteristics. After production of 5 samples, pH, acidity, viscosity and emulsion stability tests were performed. Then color measurement, texture analysis and organoleptic tests were performed on 3 selected samples. The results revealed that with increasing concentration of CMC, samples showed significant increase in acidity and decrease in pH. In relation to viscosity and emulsion stability, all samples have shown lower values than commercial control sample (p0.05). The results of color measurement didn,t illustrate significant difference in L* parameter between all samples (p>0.05). Regarding to the obtained results from Texture analysis, the sample containing 0.5% nanofiber cellulose and 0.5% CMC didn,t display significant difference in firmness and adhesiveness in comparison with commercial control sample (p>0.05). But, this sample has shown the most amount of cohesiveness in comparison with commercial control sample and other samples (p0.05). Only N5 sample in terms of texture and overall acceptability parameters, has indicated the significant reduction in comparison with commercial control sample (p
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
3
v.
1
no.
2015
23
32
https://jift.irost.ir/article_227_f3c69b405ba485b826761f48f10cf0c9.pdf
dx.doi.org/10.22104/jift.2015.227
Evaluation rheological of Qudomeh shahri a function of concentration and freezing procces and compare it’s with commercial Xanthan gum
Hadi
Bagheri
PhD. Student, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
author
Zeinab
Graili
M. Sc. Student, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
author
Mahdi
Kashaninezhad
Associate Professor, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
author
text
article
2015
per
In this study, the effect of freezing condition (-18oC for 24 h) on rheological characteristic of gudomeh shahri as a local gum in different concentration (0.5, 1, 1.5 and 2 %) was investigated and in final was compared with xanthan gum as a commercial gum. For studing the effect of freezing and concentration on rheological characteristic, we used Brookfield viscometer and power law and Hershel balky model for modeling. Freezing storage of food product is a common way to extend their shelf life. However, the final quality of stored products changes after storage at low temperature that related to this parathion of liquid from foods during storage. These problems can be solved by incorporating an appropriate hydrocolloid. Hydrocolloid by reducing water loss during storage at low temperatures can solve these problems and to maintain texture and rheology food. In order to maintain and improve the texture of food, Hydrocolloids are widely used as the gel agents in food systems, although all Hydrocolloids are not similar behavior in different thermal conditions. The result showed that aprant viscosity with increase concentration of gudomeh shahri and xanthan gums was increased. Evaluation of rheological models showed that in low concentration, the freezing lead to increased consistency index whiles in high concentration the freezing lead to decreased consistency index. With attention R2 and SE in fitting experimental date with Hershel balky model, this model is compatible for modeling.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
3
v.
1
no.
2015
33
42
https://jift.irost.ir/article_228_629c35ceace9383687d676a47d9c0696.pdf
dx.doi.org/10.22104/jift.2015.228
The effect of whey powder on the growth of Lactobacillus acidophilus in reconstituted acidophilus milk
Amir
Taherian
M.Sc student, Food Microbiology, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Golestan, Iran
author
Alireza
Sadeghi Mahoonak
Associate professor, Department of Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Golestan, Iran
author
Habib Allah
Mirzaei
Associate professor, Department of Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Golestan, Iran
author
Mehran
Aalami
Associate professor, Department of Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Golestan, Iran
author
Alireza
Sadeghi
Assistant professor, Deptment of Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Golestan, Iran
author
text
article
2015
per
lactic drinks, dairy products produced using milk or milk derivatives, which may contain other substances in their composition. The purpose of this study was to investigate the effect of whey powder on the growth and survival Lactobacillus acidophilus open acidophilus milk made within 12 days of refrigerated storage. Acidophilus milk, skimmed milk powder and bacteria using Lactobacillus acidophilus also 5 levels (0, 5, 10, 15, and 20%) whey powder acidophilus milk were produced in preparated.Optimization of incubation conditions, changes Lactobacillus acidophilus growth, acidity, pH and incubation period and the maintenance and colorimetric parameters were evaluated at the end of the storage period. All experiments were performed in three replicates. The results showed that the best conditions for the growth of Lactobacillus acidophilus incubation temperature of 40°C for 5 hours and the dry matter of 10% w/v, respectively. Acidophilus milk produced at the end of the maintenance period, the standard rate of probiotics (107cfu/ml), respectively. Whey powder caused significant changes in acidity, pH and colorimetric properties of acidophilus milk was produced. The whey powder characteristics such as amount, lactosehigh amound and ..., component suitable for produce alternative is acidophilus probiotic milk drink.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
3
v.
1
no.
2015
43
57
https://jift.irost.ir/article_229_8b564ba5d2a03723a01556ad95c10f0a.pdf
dx.doi.org/10.22104/jift.2015.229
Improvement of qualitative, rheological and sensory properties of spaghetti produced from wheat flour by using gluten
Seyed Emad
Hosseini
M.Sc. Graduate, Department of Food Engineering, Sari Branch, Islamic Azad University, Sari, Iran
author
Fatemeh
Ardestani
Assistant Professor, Department of Chemical Engineering, Qaemshahr Branch, Islamic Azad University, Qaemshahr, Iran
author
text
article
2015
per
Now, the quality of the spaghettis produced in our country, is not very good due to low levels of durum wheat and lack of appropriate technology for the preparation of wheat semolina. The aim of this work was to increase the quality of pasta by addition of gluten to dough formulation. In this research, cooking loss, adhesion, cooking time, resistance to defeat for a spaghetti filament, water absorption, dough development time, dough stability time and loosening the dough after 10 min were investigated. Results showed gluten was caused to a decrease in some factors including cooking loss (49%), adhesion (26%), resistance to defeat for a spaghetti filament (16.34%) and loosening the dough (32%) as well as an increase in cooking time (42%), water absorption percent (25%), dough development time (110.5%) and dough stability time (147%). Also, high levels of gluten were not caused to undesirable changes in spaghetti color and flavor, but decreased its adhesion and increased its firmness. Thus, using of the gluten up to 14% in dough has been improved the spaghetti properties.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
3
v.
1
no.
2015
59
67
https://jift.irost.ir/article_230_44e21e457e86f69e0b3435f434ab6aee.pdf
dx.doi.org/10.22104/jift.2015.230
Study of Antioxidant and physicochemical properties of fermented beverage whey- pistachio by kefir starter
Zohreh
Mohammadi Yeganeh
Graduate M.Sc. Student, Department of Food Science and Engineering, College of Agriculture & Natural Resources, University of Tehran, Iran
author
Faramarz
Khodaiyan
Associate Professor, Department of Food Science and Engineering, College of Agriculture & Natural Resources, University of Tehran, Iran
author
S. Saeed
Hosseini
M.Sc. Student, Department of Food Science and Engineering, College of Agriculture & Natural Resources, University of Tehran, Iran
author
Mohammad
Safari
Professor, Department of Food Science and Engineering, College of Agriculture & Natural Resources, University of Tehran, Iran
author
Keramtollah
Rezaee
Professor, Department of Food Science and Engineering, College of Agriculture & Natural Resources, University of Tehran, Iran
author
S. Mohammad
Mousavi
Professor, Department of Food Science and Engineering, College of Agriculture & Natural Resources, University of Tehran, Iran
author
text
article
2015
per
The presence of unsaturated fatty acids and phenolic compounds in pistachio and pistachio products, including pistachio milk, are useful for health, especially for preventing cardiovascular disease. Fermentation with probiotic microorganisms present in kefir grain increases the functional properties of the products. Therefore, the purpose of this study was to evaluate the antioxidant (total phenol content, scavenging effect upon free radicals, reducing power), physicochemical (pH, kefiran concentration and viscosity) and microbial (lactic acid bacteria and yeast) properties a new fermented beverage of pistachio milk with kefir grains. For this purpose, whey was used instead of water in pistachio milk and the effect of different levels of whey lactose (2.5 and 5 % W/V), the pistachio (4 and 8 % W/V) and inoculum sizes of kefir grains (2, 5 and 8 % W/V ) was studied at 25°C for 48 hours. The results showed that the highest total phenol content (130.91 ± 1.29 mg GA/L), scavenging effect upon free radicals (EC50 = 0.01 ± 0.03 mL/1mL), reducing power (0.80 ± 0.02), kefiran concentration (91.80 ± 2.67 µg glucose/L) and viscosity (2.20 ± 0.03 mPa.s) were obtained in the presence of 5%, 8%, and 8% w/v of lactose, pistachio and kefir grains, respectively. In addition, the lowest pH (3.20 ± 0.02) and the highest lactic acid bacteria and yeast count were observed under the mentioned conditions, too.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
3
v.
1
no.
2015
69
84
https://jift.irost.ir/article_231_5259616c2d6ccbae1c5d544c640f07fc.pdf
dx.doi.org/10.22104/jift.2015.231
Effect of Hazelnut Testa on Quality and Organoleptic Properties of Baguette Bread
Sara
Movahhed
Associate Professor, Department of Food Science, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
author
Mahsa
Namazi Shendi
Ms.C. Graduate, Department of Food Science, Shahre-Qods Branch, Islamic Azad University, Shahre-Qods, Iran
author
Taktom
Mostaghim
Assistant Professor, Department of Food Science, Shahre-Qods Branch, Islamic Azad University, Shahre- Qods, Iran
author
text
article
2015
per
In the recent years, using the various combinations and application of additives to enhance quality and nutritional properties of bread have been considered. In this study the effect of adding hazelnut crust powder at the levels of 3, 5 and 7% on baguette dough quality was studied in terms of rheological, chemical, volumetric, color, organoleptic and staling characteristics. The Farinograph test results of dough sample showed that there is a positive relationship between the addition of hazelnut crust powder and farinograph properties, so that the rate of water absorption, dough development time, dough strength and volumetric number in the samples containing hazelnut crust powder was increased compared with the control. Also, the results obtained from the extensographic test of dough samples showed that except dough extensibility, other characteristics in the samples containing hazelnut crust powder increased compared to the control sample. Evaluation of color indicated that the treatment B3 had the lowest amount of the factor L* while control sample had the highest amount. In addition, the highest and the lowest amounts of the parameters a* and b* were reported in the treatment B3 and control, respectively. Also, the results of the chemical test in terms of the factors of moisture, ash, fiber, fat and protein showed that the treatment B3 and control had the highest and the lowest amounts of the properties, respectively. The mentioned results were reverse in terms of the volumetric test. In addition, the results of organoleptic and staling tests showed that the addition of hazelnut crust powder to baguette bread formulations play a role in improving most sensory characteristics (aroma, smell, taste, etc.) and delayed staling of compared with the control bread (without hazelnut crust powder) while in terms of these properties, the sample containing 7% hazelnut crust powder (treatment B3) was introduced as the best treatment.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
3
v.
1
no.
2015
85
92
https://jift.irost.ir/article_232_6e5f58d1b7444d150c87c72dbed15e65.pdf
dx.doi.org/10.22104/jift.2015.232
Instant Controlled Pressure Drop Technology and Its Applications
Negar
Ranjbar
M.Sc. Student, Food science and Industry, Department of Agriculture, Iranian Research Organization for Science and Technology, Tehran, Iran
author
Mohammad Hasan
Eikani
Associate Professor, Food science and Industry, Department of Chemical Technologies, Iranian Research Organization for Science and Technology, Tehran, Iran
author
Majid
Javanmard Dakheli
Associate Professor, Food science and Industry, Department of Chemical Technologies, Iranian Research Organization for Science and Technology, Tehran, Iran
author
Fereshteh
Golmohammad
Assistant Professor, Chemistry, Department of Chemical Technologies, Iranian Research Organization for Science and Technology, Tehran, Iran
author
text
article
2015
per
Instant controlled pressure drop technology is a thermo-mechanical process that in this process, raw materials are subjected to high pressure saturated steam for a short period of time followed by a sudden pressure drop toward vacuum. As a result, autovaporization of volatile compounds will occur which cause the expansion of sample tissue and porosity increases, which will have some advantages regard to drying and extraction of different compounds from plants. Up to now, DIC has been used on several applications such as drying of strawberries, potato and fish, decontamination of milk powder, texturing of coffee beans and various fruits, extraction of non-volatile molecules like flavonoid and volatiles from some plants such as rosemary, Algerian myrtle leaves and orange peel. The aim of this study is the evaluation of different applications of this technology in food industry.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
3
v.
1
no.
2015
93
103
https://jift.irost.ir/article_233_3cda183fcbefe396908dbb21100dda95.pdf
dx.doi.org/10.22104/jift.2015.233