The effect of extrusion process conditions on the some physicochemical properties of expanded snack based on germinated mung and corn grain
Nasrin
Fayyaz
PhD student, Department of Food Science Industry Faculty of Agriculture Ferdowsi University Of Mashhad
author
Mohebbat
Mohebbi
Professor, Department of Food Science Industry Faculty of Agriculture Ferdowsi University Of Mashhad
author
Elnaz
Milani
Assistant professor, Food Processing Department, Food science and technology research institute, Academic Center for Education, Culture and Research (ACECR), Mashhad, Iran
author
text
article
2018
per
Lack of protein in developing countries specially has gained importance, recently. In recent years, due to the increased need for protein food, protein is used as a valuable food source ; so, Use of different kinds of sprouted beans in food formulation is one of the most important processing operations. In this paper, the effect of variables under investigation in the extrusion process,including temperature (120-170 degree centigrade) and screw-rotation speed (120-200 rpm), were investigated on some of the snacks features. Samples contained 16% moisture content and 20% germinated mung bean to corn grain. Features under study include expansion, porosity, hardness, and color measurement components (luminance, redness, yellowness index). The obtained results indicated that by increasing temperature and screw rotation the light, expansion, firmness, and porosity will increase, either. According to optimization results, to produce a favorable product by maximum expansion rate of 5.395, maximum porosity of 0.916, minimum texture analysis of 2.791, luminance index of 66.245, redness of 2.190 and yellowness of 24.632 a process should be established at 120 degree centigrade extrusion and 200 r/m of screw-rotation. The extruded product based on sprouted corn and mung benefits from physicochemical properties, which could supersede the current expanded stack in the market, especially for children.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
5
v.
4
no.
2018
543
555
https://jift.irost.ir/article_541_2bb4d00ec76b65eb83f219a586fc42c3.pdf
dx.doi.org/10.22104/jift.2017.2264.1529
Effect of different drying pretreatments of carrot discards on quality characteristics of obtained powder upon storage
Zibandeh
Akhlaghan
MSc graduated, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz
author
Aref
Oladghaffari
Academic staff member of Food Research Group, Food and Agriculture Research Department, Standard Research Institute, Karaj
author
Sodeif
Azadmard Damirchi
Professor, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz
author
سیدهادی
پیغمبردوست
استاد تکنولوژی مواد غذایی، گروه مهندسی علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز
author
text
article
2018
per
Dehydration of fruits and vegetables is carried out for developing new products and long-term storing purposes. There are numerous detrimental reactions taking places while drying techniques, which can be eliminated by applying suitable pretreatment methods. In this study, effect of different pretreatments i.e. hot water blanching with citric acid (pH=4.5), cold water blanching with citric acid, hot water blanching and a control sample (with no pretreatment) were investigated on some quality characteristics of dries carrots . Carrot discards were dried in a cabin dryer at 85 °C with a hot air speed of 1 m/s until 2% final moisture and then powdered. Carrot powder stored for 3 months at ambient temperature of 25 °C. Fibre, ash and moisture content of obtained powders were measured. Phenolic compounds, vitamin C and carotenoids in stored carrot powders were measured in time intervals of 1, 45 and 90 days. Results showed that blanching led to a significant (p<0.05) increase carotenoid content of dried carrots due to the inactivation of pigment degrading enzymes in carrot. Hot water blanching increased phenolic compounds and decreased vitamin C content of dried carrots. However, hot water blanching with citric acid restricted vitamin C destruction process. Carotenoid and phenolic contents of carrot powder significantly (p<0.05) decreased upon storing times. However, blanching pretreatments compared to cold citric acid pretreatment and control diminished such decreasing trend. Concluding, results indicated that blanching pretreatment prior to dehydration of carrot can maintain carotenoids and phenolic compounds of obtained powder.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
5
v.
4
no.
2018
557
566
https://jift.irost.ir/article_726_99835e933c925c5116be451717961db1.pdf
dx.doi.org/10.22104/jift.2017.2151.1494
Production of Aromatic Cellulose acetate Nanofibers containing Vanilla using Electrospinning Technique
Behrouz
Ghorani
Assistant Professor, Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran
author
Zahra
Aghaei
Ph.D. student of Food Engineering, Research Institute of Food Science and Technology, Mashhad, Iran
author
Bahareh
Emadzadeh
Assistant Professor, Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran
author
text
article
2018
per
In this study, the nanofibers containing vanillin are introduced as the aromatic mats for food packaging. The cellulose acetate solutions were prepared at 10, 12, and 14% and the nanofibers were produced by means of the electrospinning method. Evaluation of the scanning electronic microscopic (SEM) images and the nanofibers diameter revealed that the 12% cellulose acetate is the optimized level of biopolymer concentration in the process. In the next step, 1% w/w vanillin was incorporated into the nanofibers and the aromatic acetate cellulose electrospuns were produced. The Fourier transform infrared spectroscopy (FTIR), and the vanillin leaching measurements were performed on the aromatic vanillin electrospuns. The results revealed that the vanillin has been entrapted into the nanofibers and its encapsulation efficiency was 85%. Moreover, the influence of the nanofiber diameter on the vanillin release kinetic using the pseudo- second order showed that increasing the nanofiber diameter dramatically decreases the vanillin release.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
5
v.
4
no.
2018
567
581
https://jift.irost.ir/article_550_df4920eec93ef996f67e1fe6e38e10a3.pdf
dx.doi.org/10.22104/jift.2017.2327.1542
The effect of alginate coating containing pomegranate peel extract on shelf life, texture and color characteristics of chicken breast meat
Paria
Rahnemoon
Ph. D. Student, Department of Food biotechnology, Institute of Food Science and Technology, Mashhad, Iran.
author
Mahboobe
Sarabi Jamab
Assistant Professor, Department of Food Biotechnology, Research Institute of Food Science and Technology, Mashhad
author
Majid
Javanmard Dakheli
Associate Professor, Department of Food Technology, Iranian Research Organization for Science and Technology, Tehran
author
Aram
Bostan
Assistant Professor, Department of Food nanotechnology, Research Institute of Food Science and Technology, Mashhad
author
text
article
2018
per
In this research pomegranate peel extract was used alone or in combination with alginate to coat raw chicken breast meat pieces to evaluate the effect of this extract on its shelf life. Also, the effectiveness of these coating to inhibit the activity of some microorganism in chicken meat was investigated. The coated sample with alginate containing the extract in comparison to the extract coating alone and control samples (the sample submersed in sterile distilled water and the coated sample with alginate solution without extract) was more resistant to microbial contamination (p<0.05). The total count in the sample coated with alginate containing extract was lower than the standard till the eighth day, while in other samples, the total counts after the fourth day was higher than the standard limit for raw chicken meat. Although the inoculated bacteria count (salmonella enteritidis, Escherichia coli, Listeria monocytogenes and Staphylococcus aureus) in all of the samples increased over time, the increasing rate in the sample coated with alginate containing extract was 1 to 3 logarithmic cycles less than other samples. In order to investigate the effect of pomegranate peel extract alone along with alginate coating on the texture and color of chicken breast meat, the texture and color analysis was carried out on samples. The results of texture analysis showed that extract had a significant effect (p<0.05) on hardness, adhesiveness and cohesiveness of chicken meat. On 8th day, hardness and cohesiveness were diminished but adhesiveness and reactiveness were increased in all samples (p<0.05). Colorimeter analysis showed that a* and b* factors in coated samples with extract alone and containing alginate were more than samples submersed in distilled water and alginate. The mentioned samples showed the least amount of factor L* (p<0.05).
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
5
v.
4
no.
2018
583
596
https://jift.irost.ir/article_604_fd4b3481b670b09420a9314b1c0b5153.pdf
dx.doi.org/10.22104/jift.2018.2552.1599
Estimation of the enzyme levels of PPO and POD bananas using digital image processing and regression analysis during the storage period
Maryam
Soltani Kazemi
MSc student of Mechanics of Biosystems Engineering Department, Faculty of Agricultural Engineering and Rural Development, Ramin Agriculture and Natural Resources University of Khuzestan
author
Saman
Abdanan Mehdizadeh
Assistant professor of Biosystems Engineering Department, Faculty of Agricultural Engineering and Rural Development, Agricultural Sciences and Natural Resources University of Khuzestan
author
Maryam
Nadafzadeh
MSc student of Mechanics of Biosystems Engineering Department, Faculty of Agricultural Engineering and Rural Development, Ramin Agriculture and Natural Resources University of Khuzestan.
author
text
article
2018
per
Polyphenol oxidases )PPO( and peroxidases (POD) are enzymes that cause browning of fruits and vegetables, creating inappropriate appearance and reducing their quality. The purpose of this study was to evaluate the activity of bananas PPO and POD enzymes during storage at room temperature (25 °C). For this purpose, during the storage period on days 0, 3, 6 and 9, image processing, fractal and color parameters of the samples were extracted and then the samples were examined for enzyme activity. In this study, the fractal analysis to investigate the browning phenomenon of enzymes for banana; based on the image analysis, two fractal properties (FDavg and FDlac) and six color characteristics (r, g, b, L*, a*, b*) were investigated to develop the regression models. Finally, it was shown that FDavg and FDlac fractal properties could predict POD (R2 = 0.903) and PPO (R2 = 0.896) enzymes with higher accuracy than color properties. Finally, it was concluded that digital image processing along with multi-regression could effectively predict enzymes PPO and POD.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
5
v.
4
no.
2018
597
612
https://jift.irost.ir/article_605_add71efab397f14fb220d6d3c80b0ce4.pdf
dx.doi.org/10.22104/jift.2018.2380.1554
Determination of optimum conditions for spray-drying of peach juice-skim milk blend using response surface method
Azin
Bagheri
MSc Graduated from Department of Food Science & Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
author
Vajiheh
Fadaei Noghani
Assistant Professor, Department of Food Science & Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
author
text
article
2018
per
The objective of present study was to determine the optimum conditions for spray drying of peach juice-skim milk blend. The experiments were designed according to a 3-level-3-factor Box-Behnken design (BBD) using response surface methodology (RSM). The effects of fruit juice to skim milk powder as drying aid (40:60-60:40 %), inlet air temperature (110- 130 ◦C) and compressed air flow rate (300- 700 L/h) on drying yield, physical properties (water activity, moisture content, bulk density, solubility, hygroscopicity and wet ability time) and antioxidant activity of the resultant powder were investigated. The results indicated that increasing the inlet air temperature significantly caused an increase in drying yield, bulk density, solubility, hygroscopicity and wet ability time and a decrease in water activity and moisture content of peach powder ( ). Ratio of fruit juice to skim milk powder had the same effects on drying yield and the examined physical properties as inlet air temperature; however, its effects on moisture content and hygroscopicity were not statistically significant ( ). The compressed air flow rate showed no significant effects on drying yield and physical properties ( ) but it significantly deceased the antioxidant activity of the peach powder ( ). Similarly, the inlet air temperature resulted in decreased antioxidant activity; however, ratio of fruit juice to skim milk powder affected the bioactivity of the powder significantly positively. RSM described that upon optimum drying conditions of 60:40 % ratio of fruit juice to skim milk powder, 126 ◦C inlet air temperature and 404 L/h compressed air flow rate, it is possible to produce peach powder with drying yield of 65.8%, water activity of 0.27, moisture content of 3.38%, bulk density of 6.54 g/cm3, solubility of 85.65%, hygroscopicity of 0.035 g water/g powder, wet ability time of 7.2 s and antioxidant activity of 35.31%.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
5
v.
4
no.
2018
613
626
https://jift.irost.ir/article_641_efaa556f1d34186388c0752a46279778.pdf
dx.doi.org/10.22104/jift.2018.2689.1641
Modeling quality changes of sesame oil during extraction process using intelligent and regression system
Mansour
Assafi
MSc student of Mechanics of Biosystems Engineering Department, Faculty of Agricultural Engineering and Rural Development, Khuzestan Agricultural Sciences and Natural Resources university (KAU), Mollasani, Iran.
author
Rasoul
Meamar-Dastjerdi
Assistant professor of Biosystems Engineering Department, Faculty of Agricultural Engineering and Rural Development, , Khuzestan Agricultural Sciences and Natural Resources university (KAU), Mollasani, Iran.
author
Mohammad
Noshad
Assistant professor of Food Science & Technology, Faculty of Animal Science and Food Technology, Khuzestan Agricultural Sciences and Natural Resources university (KAU), Mollasani, Iran
author
text
article
2018
per
Sesame is one of the most important oil seeds with high nutritional value and high functional properties in the world. Therefore, it is important to model and investigate the relationship between the factors that can affect the quality of sesame oil. . In this research, artificial neural networks (ANN) and adaptive neuro-fuzzy inference system (ANFIS) were used to predict the quality of sesame oil extracted by the press method. The model obtained from ANN had a higher correlation coefficient and less RMSE in predicting the quality of sesame oil extracted. Results showed the highest of acid values is related to the speed of 20 (rpm) and the lowest value is related to the speed of 80 (rpm), and increase temperature has increased it. Also, the highest of ions values was related to 80 (rpm) and extraction temperature 90 °C (1.13) and the lowest value was 80 (rpm) and 20 °C, (0.312). Increased temperature caused an increase acid value.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
5
v.
4
no.
2018
627
636
https://jift.irost.ir/article_665_20fe204af660c39d6792d91de180ba15.pdf
dx.doi.org/10.22104/jift.2018.2725.1651
Spray drying of stevia extract: evaluation of physicochemical, functional and microstructural properties
Shima
Kaveh
M.sc student of food chemistry, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
author
Alireza
Sadeghi Mhoonak
Associate Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
author
Khashayar
Sarabandi
Ph.D, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
author
Zeinab
Graeely
M.sc of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
author
text
article
2018
per
In this study, The effect of wall material (Arabic gum, maltodextrin and whey protein concentrate (WPC)) in different concentrations (10,20,30 w/v) on powder production yield, moisture content, Water activity, wettability, solubility, hygroscopicity, bulk, tapped and true density, colorimetric and flowability characteristics of stevia powders were investigated. Also, the microstructure of spray dried powder was evaluated by scanning electron microscopy. The results showed that increasing the maltodextrin ratio led to increasing in powder production yield. By increasing the carriers concentration, the amount of water activity, bulk, tapped, true density of samples, decreased, these properties were in the range of 0.08-0.33, 0.34-0.59 g / mL, 0.39 – 0.64 g/mL, 1.28 - 1.61 g/mL, respectively. The minimum flowability indexes (Hausner ratio, compressibility, angle of repose) obtained in 10 WPC sample. The maximum moisture content (5.03%), time of wettability (51.08 seconds), solubility (94.08%) and hygroscopicity (30.66%) were related to 10 WPC, 30 WPC, 10 MD, 10 GA samples, respectively. The evaluation of samples microstructure showed that the samples containing WPC had larger particles and deeper wrinkling surfaces.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
5
v.
4
no.
2018
637
650
https://jift.irost.ir/article_648_61cf6a0595ae0cb3ece3f616464daccd.pdf
dx.doi.org/10.22104/jift.2018.2786.1663
Production of conjugated linoleic acid nano lipid carrier (NLC) for enrichment of low-fat pasteurized milk by it.
Farin
Farzadnia
M.S. graduated of department of Food Science and Technology, Mmaghan brangh, Islamic azad University Mamaghan, Iran
author
Akram
Pezeshky Najafabadi
Assistant Professor of Department of Food Science and Technology, Faculty of
Agriculture, University of Tabriz, Tabriz, Iran.
author
text
article
2018
per
The use of nano-carrier for hydrophobic nutraceutical compounds such as essential fatty acids have multiple benefits such as controlled release in foods and in the body in a certain time and place. In this research production and evaluate the optimal oral nano lipid carrier containing CLA and adding it to low-fat pasteurized milk to make a product enriched with functional bioactive compounds had been discussed. The hot-homogenization technique was applied to produce NLC dispersions. NLCs prepared at 6% (w/v) poloxamer 407 concentration and at 10:1 ratio of cacao butter (solid lipid) to CLA (liquid oil) showed low particle size and narrow particle size distribution (81 nm and span = 0.83, respectively).The results of various testes such as particle size, stability over a period of storage time (60 days) (93 nm), turbidity and zeta potential were showed good physicochemical properties of nano lipid carrier. TBA test also showed CLA nano lipid carrier had lower percent of malon aldehyde and so higher stability against oxidation during 60 days storage. (p<0.05). Assessment of remaining CLA in pasteurized low fat milk fortified with CLA loaded nan lipid carrier during 14 days sampling showed that use of nano lipid carrier protected CLA during heat treatment (3.9% of fatty acids in milk) and we can use this system for protect CLA against oxidation, heating and other treatments to use this system for enrichment low fat dairy products.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
5
v.
4
no.
2018
651
662
https://jift.irost.ir/article_573_d31aff5e20df066f08db9acb3b1f9c16.pdf
dx.doi.org/10.22104/jift.2017.2243.1521
Evaluation of nano ZnO edible coating effect on microbial, physicochemical and sensorial characteristics of black table grape during storage
Aryou
Emamifar
Assistant professor, Department of Food Science and Technology, College of Food Science, Buali Sina University
author
text
article
2018
per
Table grape is considered as the second horticultural product in Iran and therefore any, will have a most positive economic effect. The coating solutions based on nano ZnO, were prepared by dissolving and soliciting the nano ZnO powder in distilled water at different concentrations (e.g. 0, 0.25, 0.75 and 1.25 g/L, w/w). Treatments were performed by dipping the table grape cluster in the coating solution for 5 min, then drained, packaged and stored at 1 ± 1oC, 90% ± 5 RH. Microbial Load (yeasts and molds and total aerobic bacteria), physiochemical characteristics (ascorbic acid (AA), weight loss, firmness, titratable acidity, soluble solid content (SSC), anthocyanin content, total phenolic and antioxidant activity) and sensory attributes of the samples were evaluated after 0 and every 15 d interval up to 45 d of storage compared to uncoated fruits. Results showed that the nano ZnO coating significantly (p<0.01) reduced the weight loss and AA degradation and maintained firmness, anthocyanin and phenol contents and antioxidant activity in coated samples as compared to uncoated up to 45 d storage. The coating containing 0.75 g/L nano ZnO, meanwhile maintained the fruits quality characteristics compared to the others, showed the highest antibacterial activity (p<0.01) during 45 d of storage. However, the panelists assigned the heights scores in sensory properties to the coated fruits with 0.75 g/L nano ZnO.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
5
v.
4
no.
2018
663
680
https://jift.irost.ir/article_652_6f76490e1fe8496730df5c4dd8feab06.pdf
dx.doi.org/10.22104/jift.2018.2704.1644
Modeling of hot vapor flow in cylinder of drum dryer by using finite element method for drying of Aloe vera gel.
Sayed Razi
Karimi Akandi
PhD student of Biosystems engineering, College of Aburaihan, University of Tehran
author
Akbar
Arab hosseini
Associate Professor, College of Aburaihan, University of Tehran
author
Javad
Khazaei
Associate Professor, College of Aburaihan, University of Tehran
author
Gholam Reza
Chegini
Associate Professor, College of Aburaihan, University of Tehran
author
text
article
2018
per
Aloe vera plant (Aloe vera) from Liliaceae family is one of the high valuable medicinal plants. One of the usage the gel of the crop is to use the dried powder. In this research, drum dryer was used to dry the product. Finite element method was used to examine the heat transfer in the cylinder of a drum dryer. Four cylindrical models were used to study the uniformity and maximum heat transfer of steam flow to the dryer cylinder wall. Two parameters were considered for controlling the flow of hot steam inside the cylinder, i.e. the conical barrier at input and the output (narrow and wide). The A and B models are narrow and broad output respectively, both without conical barrier and the C and D models, are similar to the A and B models but including conical barrier. The effect of two mass flow rates of intake water vapor (1 and 2 kg/s) was also investigated on the models. The results were important in terms of uniformity and maximum heat transfer on the cylinder surface. The results showed that the installation of a conical barrier in the drum dryer causes to direct the hot steam to the drum walls immediately and causes to have the highest heat transfer, so that the temperature increase above 485 K. The barrier caused to move the steam near the drum wall from the beginning to the end. Meanwhile the temperature was cooled uniformly about 10 K. The lowest variation of temperature (6 K) on the cylinder wall was for the model B and mass flow rate of 1 kg/s, which the highest temperature (476 K) was at the middle of the cylinder, and the lowest temperature (470 K) was at the beginning as well as at the end of the cylinder.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
5
v.
4
no.
2018
681
697
https://jift.irost.ir/article_630_d73e0fc4bb60991e51e181086081f91e.pdf
dx.doi.org/10.22104/jift.2018.2656.1633
Investigating the drying parameters of Fijou fruit in a freeze dryer
Ali
Motevali
Assistant professor, Department of Mechanics of Biosystem Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
author
S. Jafar
Hashemi
Associate professor, Department of Mechanics of Biosystem Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
author
text
article
2018
per
Freeze drying is one of the best methods for the removal of water in temperature sensitive agricultural products. In the present study was investigated the process of drying the Fijou fruit in a freeze dryer under the influence of different pretreatments and were calculated the moisture diffusion coefficients (mass transfer coefficient) by using of Dincer and Dost models and Fick’s model, drying rate constant, convective mass transfer coefficient, specific energy consumption and specific moisture extraction ratio. Various pre-treatments applied to the samples are ascorbic acid (with 1% concentration and 1, 2 and 3 min), microwave (with 90 W for 10 min, 180 W for 5 min and 360 W for 2.5 min), blanching with hot water and steam (with 1, 2 and 3 min), potassium carbonate (with 2.5% concentration and 1, 2 and 3 min), osmotic (with 45% sucrose concentration and 10, 20 and 30 min), and ultrasound (with 10, 20 and 30 min). The highest drying rate constant and convective mass coefficient were obtained in microwave pre-treatment to 0.0073 (s-1) and 2.900×10-5 (m2/s), respectively. The range of moisture diffusion coefficients was variable in Fick’s model from 0.7404×10-8 to 1.3996×10-8 (m2/s) and for Dincer and Dost model from 4.5318×10-7 to 9.2149×10-7 (m2/s). The highest and lowest specific energy requirements were 47.23 and 23.61 kWh/kg in osmotic and microwave pre-treatment, respectively. Also the highest and lowest specific moisture extraction ratio were 0.0423 and 0.0212 kg/kWh in microwave and osmotic pre-treatment, respectively.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
5
v.
4
no.
2018
699
713
https://jift.irost.ir/article_673_80947e8b1df8bb6753848af6d31777c4.pdf
dx.doi.org/10.22104/jift.2018.2857.1690