Evaluation of alveograph parameters and gluten proteins of triticale by using solvent retention capacity method (ІІ)
Mahsa
Chavoushi
Master student, Department of Food Science, College of Agriculture, Isfahan University of Technology.
author
Ahmad
Arzani
Professor, Department of Agronomy and Plant Breeding, College of Agriculture, Isfahan University of Technology.
author
Mahdi
Kadivar
Professor, Department of Food Science, College of Agriculture, Isfahan University of Technology.
author
Mohammad Reza
Sabzalian
Associate Professor, Department of Agronomy and Plant Breeding, College of Agriculture, Isfahan University of Technology
author
text
article
2020
per
Solvent retention capacity (SRC) is the weight of solvent held by flour after centrifugation that expressed as percent of flour weight, on a 14% moisture basis. The combined pattern of the four SRC values establishes a practical flour quality and functionality profile. The SRC test is a relatively simple, economical and user-friendly method. SRC technology is based on energetics, not kinetics. Dough rheological tests, in contrast, are based on kinetics of dough development, use limited amounts of solvent, and give information on rates of network development. The purpose of this study was to evaluate the application of the SRC test in determining flour dough alveograph parameters of 12 cultivars of hexaploid triticale and comparing them with bread wheat, durum wheat and rye as close cultivars, as well as determining correlation coefficients were between grain and flour and flour dough characteristics of triticale. In this study, four supplemental diagnostic solvents of the SRC test, which have a better understanding of the quality of gluten polymers, including 55% ethanol solution (ETHSRC correlated with gliadin properties), 0.75% sodium dodecyl sulfate solution (SDS) (SDSSRC, correlated with glutenin macro polymers properties), 0.006% sodium metabisulfite solution (MBS) (correlated with gluten properties), as well as combination of SDS and MBS solutions (correlated with glutenin macro polymers and disulfide networks properties) were used. The results showed, triticale cultivars with superior physical grain quality produced flours with much superior physical, chemical and molecular properties than those triticale cultivars with poor grain quality. In the following, such flours, which due to their high quality polymers, could have higher SRC values for SRC solvents, ultimately produced a dough that was superior in terms of alveograph parameters than those triticale cultivars and as a result had better bakery quality.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
7
v.
2
no.
2020
163
187
https://jift.irost.ir/article_811_0defe6292ff06a1e48526978be141e5f.pdf
dx.doi.org/10.22104/jift.2019.3363.1804
Investigation of the effect of ohmic heat treatment on some mechanical properties of closed pistachio
Mohsen
Azadbakht
Associate Professor, Department of Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
author
Hamid
Rayeni Moghbeli
M.Sc Student Department of Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
author
Mohammad
Vahedi Torshizi
M.Sc Student Department of Bio-System Mechanical Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
author
text
article
2020
per
The purpose of this investigation was to study smiling of three varieties pistachio mouths, Akbari, Ahmad Aghayi and Fandoghi with help of ohmic heating treatment. In this research, the effect of pistachio varieties (Akbari, Ahmadaghaye and Fandoghi), loading direction(vertical and horizontal) and ohmic time (3, 6 and 9 minutes) on mechanical properties of pistachio, including breaking energy, maximum force, breaking strength, toughness and power consumption were investigated and the results were analyzed in a completely randomized design with three replications using SAS software. The results showed that amount of ohmic time and loading direction for maximum force, breaking energy, toughness and breaking strength were statistically significant and the varietie was meaningful only for energy and failure force. None of the factors was significant for power consumption. Also, with increasing the ohmic time, the value of the maximum force of Akbari, Ahmad Aghaei and Fandoghi varieties were from 3112.6, 303.75, 261.76 (for control), to 125.76, 138.68, 189.65 N. Similarly, the pistachio varieties for breaking energy from 384.95, 300.3, 228.06J to 139, 120.9, 18.14 J, and the and breaking strength of 6.84, 6.99, and 7.33 N .m2 to 2.80, 5.40 and 4.92 N.m2 and finally for the toughness of 0.353, 0.343 and 0.247 J.m3 to 0.167, 0.247 and 0.220 J .m3 which is achieved at the ohmic time of 9 minutes. Also, with vertical loading, the failure force was lower than the horizontal position. In ohmic heating with the time of 9 minutes, the minimum failure force was obtained. The times of 6 and 3 minutes had a greater failure force.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
7
v.
2
no.
2020
189
200
https://jift.irost.ir/article_796_5bca44fae02810fa67bd64189967cdb7.pdf
dx.doi.org/10.22104/jift.2019.3383.1810
Modeling of Blackberry Drying Process by Double sided infrared System using Genetic Algorithm–Artificial Neural Network Method
Alireza
Asadiamirabadi
Ph. D. Student, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
author
Mahdi
Shavandi
M.sc student of Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
author
Mehdi
Kashaninezhad
Professor, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
author
text
article
2020
per
Black mulberry is a very important and rich source of polyphenols and anthocyanin’s that dry and maintain can be valuable. The use of infrared radiation as a new method in drying preserves the quality of the final product, which increases the speed of drying and reduces the cost of the process. The effect of 120, 180, 240 W of infrared power, 5, 10 and 15 cm of sample distance from infrared source and drying time on black mulberry drying were investigated. Modeling of black mulberry drying was used to predict the output of this study using genetic algorithm-artificial neural network with four inputs (infrared power, sample distance from infrared source and drying time) and one output (weight loss percentage). It was determined that by increasing the infrared power and reducing the distance between the samples and the infrared lamp, the drying rate of black mulberry was significantly increased by two-way infrared (P<0.05). The sigmoid activation function was selected as the activation function in the hidden layer and output layer due to the lower error value than other functions. According to the test method and the fault method, 15% of the data was used for training to achieve the best learning conditions for the relationships between inputs and outputs by the network. 15% of the data was used for the trained network test, and 60% of the remaining data was used to evaluate the network. According to the results, it can be concluded that using the sigmoid activation function and the network with 8 neurons in a hidden layer, we can well analyze the percentage of weight loss using the genetic algorithm-artificial neural network during the black mulberry drying process was predicted by two-way infra-red method (R2=0/999). Drying time was introduced as the most effective factor for controlling black mulberry weight loss using sensitivity analysis by optimal neural network.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
7
v.
2
no.
2020
201
210
https://jift.irost.ir/article_933_c70ed940388acd58021d523ed0546690.pdf
dx.doi.org/10.22104/jift.2018.2972.1723
Investigation of antibacterial activity of treated and coated papers with zinc oxide nanoparticles and nanocrystalline cellulose
Bardia
Sodeifi
Masters student of Sari Agricultural Sciences and Natural Resources University
author
Nouredin
Nazarnezhad
Faculty Member of Sari University of Agricultural Sciences and Natural Resources
author
Hasan
Sharifi
Faculty member of university of agricultural science and natural resources
author
text
article
2020
per
Sustainable biomaterials and mineral materials such as cellulose nanocrystals and zinc oxide nanoparticles, have been considered for the production of various products due to their properties such as biodegradability and safety. PCL, which is one of the most important polymers produced in petrochemicals, is widely used due to its easy degradation in the nature. In this study, the effects of coating with polycaprolactone (PCL, 10%), nanocrystalline cellulose (NCC, 4 and 6%) and zinc oxide nanoparticles (ZnO, 3%) and their composition on the antibacterial properties of the coated papers were investigated. Also, the antibacterial properties of the papers treated by (ZnO, 3%) and (NCC, 4 and 6%) were studied. The papers antibacterial test was performed on the staphylococcus aureus and escherichia coli batteries in the mueller hinton agar plates with disc diffusion method. The nanocrystalline cellulose prepared in the laboratory were studied by Field Emission Scanning Electron Microscopy (FESEM) and X-ray diffraction (XRD). Investigation of the images and the spectra showed that the crystalline cellulose produced in the nanoscale. The results showed that the papers coated with (PCL 10% and ZnO 3%), had better antibacterial properties than the papers coated with (PCL 10%, and NCC 4 and 6%) and ternary composition of coating materials (PCL 10%, NCC 4 and 6%, and ZnO 3%). Also, the papers treated with ZnO 3% and NCC 4 and 6% had better antibacterial properties than papers treated with ZnO 3%. Also, the antibacterial properties of the coated papers were more than the treated papers.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
7
v.
2
no.
2020
211
221
https://jift.irost.ir/article_848_af5ee8489d7a25428a350370ff3d9b2c.pdf
dx.doi.org/10.22104/jift.2019.3596.1862
Effect of biodegradable films based on chitosan/polyvinyl alcohol/fish gelatin incorporated with cinnamaldehyde on shelf-life extension of rainbow trout (Oncorhynchus mykiss) fillets
Jaber
Ghaderi
Former M.Sc. Student, Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Iran
author
Seyed Fakhreddin
Hosseini
Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University, Noor, Iran
author
Maria Carmen
Gómez-Guillén
Instituto de Ciencia y Tecnolog&iacute;a de Alimentos y Nutrici&oacute;n (ICTAN, CSIC), Calle Jos&eacute; Antonio Novais, 10, 28040 Madrid, Spain
author
text
article
2020
per
The present study was conducted to compare the effect of adding cinamaldehyde in two forms i.e. free 1.6% v/v and nanoencapsulated 0.375% w/w on the properties of biodegradable film based on chitosan/polyvinyl alcohol/fish gelatin, and then it’s potential on shelf-life extension of chilled rainbow trout Oncorhynchus mykiss fillets at cold temperature. The results showed that the addition of free and nanoencapsulated cinnamaldehyde contributes to the increase of water vapor permeability WVP, as well as scanning electron microscopy SEM images revealed remarkable differences in the surface morphology between pure films and films containing free and encapsulated cinemaldehyde. In the second phase of the present study, the antioxidant/antimicrobial effects of the developed biodegradable films to increase the shelf-life of fish fillets in four treatments include Control i.e. without coating, samples coated with pure film i.e. without free and nanoencapsulated cinnamaldehyde CT; fillets coated with film containing 1.6% v/v free cinnamaldehyde FCCT; and the samples coated with a film containing 0.375% w/w nanoencapsulated cinnamaldehyde NCCT was investigated. Based on the results, the thiobarbituric acid levels in FCCT treatment were significantly lower than other treatments (p<0.05). The colorimetric test of fillets also showed that the luminosity index L* was lower than the other treatments from day 12 in FCCT treatment. The FCCT treatment showed also lower values of total viable TVC and psychrophilic bacteria PTC counts, reaching the maximum limit allowed for the human consumption only on the 12th day of storage. So, biodegradable films containing the cinnamaldehyde as a natural biopreservative might be used to extend the trout shelf-life.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
7
v.
2
no.
2020
223
242
https://jift.irost.ir/article_820_822a5ddae0a1466c51f861fbcb805b62.pdf
dx.doi.org/10.22104/jift.2019.3628.1869
Production of Functional Fermented Milk by Lactobacilli Isolated from Traditional Iranian Dairy Products
Fatemeh
Bagheri
Ph.D student, Department of Biotechnology, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran
author
Saeed
Mirdamadi
Professor, Department of Biotechnology, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran
author
Mahta
Mirzaei
Assistant Professor, Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
author
Maliheh
Safavi
Assistant Professor, Department of Biotechnology, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran.
author
text
article
2020
per
Lactic acid bacteria have a long history in the production of fermented dairy products. They are of great importance in the production of bioactive peptides and increasing the health effects due to their proteolytic ability. In the present study, the ability of two strains of Lactic acid bacteria were investigated after isolation from Iranian dairy products and were compared in terms of fermentation ability, proteolytic properties, and production of fermented milk with antioxidant and acceptable sensory properties. Two isolated strains, including Lactobacillus fermentum (PTCC 1929) and Lactobacillus helveticus (PTCC1930) were identified based on the ability of sugar fermentation and 16S rRNA sequence analysis. The results showed that in spite of the better growth of Lactobacillus fermentumbacteria in the first 24 hours, the initial acidification was higher in L. helveticus. The pH value in the Lactobacillus helveticussample was less than 4 in the early 24 hours, while this value was achieved after 72 hours in L. fermentum. In the co-culture, the pH reduction steps reached at a minimum level of 3.63 with the initial and secondary acidifications of Lactobacillus helveticusand L. fermentum, respectively. The results showed that, despite the higher proteolysis ability of Lactobacillus helveticus, the antioxidant activity of the sample containing Lactobacillus fermentumwas 1.5 to 1.7 times higher. The highest antioxidant activity was observed in all samples at the first 24 hours. Increase in proteolysis did not cause an increase in the production of antioxidant peptides. Milk fermented by Lactobacillus fermentum for 24 hours was significantly lower in taste and acceptability score compared to the other samples (P<0.05). In general, the results showed that two strains co-culture has a better ability to produce antioxidant bioactive peptides with a suitable overall acceptance and has the potential for the production of fermented dairy products with healthy properties.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
7
v.
2
no.
2020
243
255
https://jift.irost.ir/article_842_ff6f8157b21ccd81ce265805cdb9e68a.pdf
dx.doi.org/10.22104/jift.2019.3637.1874
Effect of ozone washing and UV irradiation on pesticide residues and physical and sensorial properties of dried slices produced by apples obtained from various regions of Urmia city
Elham
Sadeghi
Department of Food Science, Faculty of agriculture, Urmia University, Iran
author
Hadi
Almasi
Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
author
MirKhalil
Pirouzifard
Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
author
text
article
2020
per
The aim of this research was to evaluate the efficiency of ozone washing and UV irradiation on the decreasing of pesticide residues in dried apple slices. For this purpose, four apple samples were collected from different regions of Urmia city including Shams hajian, Darre shohada, Balanej and Kashtiban. The effects of ozonation of whole apple and UV irradiation of its slices on the moisture content, bulk and true density, color indices and sensorial attributes were investigated. Also, the amount of pesticide residues in the fresh apple and dried slices was studied by GC-Mass analysis. Results indicated that there is no significant difference between moisture content of samples (p˃0.05). But both of growth region and applied pretreatments had significant effects on density and porosity of samples (p˂0.05). According to the evaluation of optical properties, the dried slices obtained from Balanej region had the highest color changes (50-64) and shrinkage (27-36 percent). Both of pretreatments improved the color indices of samples, but the effect of ozone was more than UV. Generally, the slices that were produced from Kashtiban region and by combination of ozone and UV had the lowest browning index (28.46) and achieved the highest sensorial scores. The residual pesticides were higher than standard limits just in the samples of Darreh shoahda and Balanej. Results indicated that the ozonation and UV irradiation were able to decrease the pesticide residues in the slices between 60 to 80 percent depending to the type of pesticide. In general, ozone washing and UV irradiation are effective methods in the decreasing of pesticide residues in the dried apple slices without negative effect on their sensorial characteristics.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
7
v.
2
no.
2020
257
276
https://jift.irost.ir/article_841_78016cf487fbd90ea8ccffe24f925263.pdf
dx.doi.org/10.22104/jift.2019.3642.1875
Blackberry drying with various pretreatments of thermal, pulsed, chemical and mechanical using convective -infrared combined method
Ebrahim
Taghinezhad
Moghan College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
author
Mohammad
Kaveh
Department of Biosystems Engineering, University of Mohaghegh Ardabili, Ardabil, Iran.
author
Vali
Rasooli Sharabiani
Department of Biosystem Engineering, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Iran
author
text
article
2020
per
In this research was investigated the impact of various pre-treatments on effective moisture diffusivity coefficient (Deff), specific energy consumption (SEC), total color difference and shrinkage of blackberry (Rubus spp) in convective – infrared dryer. Experiments were done at three temperature leveles 50, 60, 70 °C with four different pretreatments, including of blanching thermal pretreatment at 70, 80, 90 °C, pulsed pretreatment with microwaves power 90, 180, 360 W, chemical with Ascorbic acid solution at concentration of 1% and mechanical pretreatment with ultrasound in times of 15, 30, 45 min. Results shown that the highest and lowest of Deff value (1.43×10-8 m²/s) and amount (55.52 kWh/kg) was obtained using microwave pretreatment under 360 W power and 70 oC drying temperature, respectively. Also, the minimum and maximum extent of Deff (4.24×10-9 m²/s) and (239.89 kWh/kg) were in controlled sample and drying temperature of 50 °C, respectively. The highest amount of color difference (30.28) and shrinkage (55.62%) were seen in controlled sample. The lowest value of color difference (7.01) and shrinkage (19.23%) was obtained in microwave pretreatment with power of 360 W and drying temperature of 70 oC. So, the value of SEC (76.86%), color difference (76.85%) and shrinkage (65.43%) of samples reduced significantly (P<0.05) using various pretreatments, respectively.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
7
v.
2
no.
2020
277
298
https://jift.irost.ir/article_823_51a87c8b2fe3222c95cfe23077c5c905.pdf
dx.doi.org/10.22104/jift.2019.3600.1863
Enzymatic extraction of rice-bran protein from Tarom variety and its functional effects on Physico-Chemical properties of low-fat yogurt
Naeb
Gholami
Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University
author
Zeinab
Raftani Amiri
Associate professor, Food Science and Technology, Sari Agricultural Sciences and Natural Resources University
author
Reza
Safari
Assistant Professor, Caspian Sea Ecology Research Institute
author
text
article
2020
per
In this study hydrolyzed protein was obtained from rice bran of Tarom cultivar by using flavourzyme enzyme for 2 hours and at pH 8. The chemical composition of rice bran and hydrolyzed protein was measured. Degree of protein hydrolysis of rice bran was calculated to be 18.53% after 2 hours of treatment. The water absorption of rice bran and its hydrolyzed protein was calculated to be 2.56 ± 0.9 ml/g and 5.48 ± 1.0 ml/g, respectively. The solubility of hydrolyzed and non-hydrolyzed proteins was 84.09 ± 3.2 and 65.17 ± 4.5, respectively. The emulsifying capacity and emulsifying stability of hydrolyzed protein were calculated to be 9.12 m2 /g and 71.38 min, using the flavourzyme enzyme, respectively. These parameters for non-hydrolyzed protein were 1.55 m2/g and 29.77 min, respectively. Hydrolyzed protein was added to yoghurt at 0, 1, 1.5 and 2% levels, and the physicochemical properties of yogurt were measured. Increasing the concentration of hydrolyzed proteins in yogurt formulation resulted in increased viscosity. By increasing the amount of hydrolyzed protein in the formulation of yogurt, acidity significantly increased and the pH decreased to a significant extent. Using 1.5% of the hydrolyzed protein in low fat yogurt formulation is recommended.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
7
v.
2
no.
2020
299
311
https://jift.irost.ir/article_863_2700e6410ae5926b284c153d7df3915b.pdf
dx.doi.org/10.22104/jift.2019.3643.1876
Determination of performance parameters of infrared dryer to increase drying performance and uniformity of heat distribution
Sadegh
Seiiedlou
Associate professor in Biosystems Engineering, Agricultural faculty, University of Tabriz
author
Habibeh
Nalbandi
Assistant professor in Biosystems Engineering, Agricultural faculty, University of Tabriz
author
Amir
Bodaghi
Graduated student in agricultural Mechanization Engineering, Agricultural faculty, University of Tabriz
author
text
article
2020
per
Thin layer drying of agriculture products using an infrared dryer (IR) is one of the interesting and low costs methods. Quality of dried products such as shrinkage, minimum color changes and rehydration ability could be increased if the engineering aspects will be considered in designing of dryer and selection of proper performance parameters. Wavelength of emitters and the distance of infrared radiator from the product are the important designing parameters in IR dryers. These parameters could guaranty the drying uniformity and the maximum temperature on the product surface in continues and batch IR dryer. Due to the lack of the mathematical models and equations usable in IR dryer designing, in this research the designing characteristic of infrared radiators was studied such as the effect of radiators location on the radiation uniformity, drying uniformity and the maximum temperature on the product surface. The study was performed by stabling the infrared wavelength at the range that absorbed by the water content of the radiated foodstuffs. Studied parameters, the horizontal and vertical distance had significant effect on the maximum temperature on the product surface and uniformity of heat distribution. A mathematical model was developed to describe the maximum temperature on the product surface as a function of radiator parameters. RMSE and r values of the model were 2.75 and 0.97, respectively. In order to validate the developed model, the drying kinetic of potatoes and its internal temperature profile was studied by keeping the horizontal and vertical distance of infrared radiators at the recommended value and stabling the infrared wavelength at the range that absorbed by the water content of the radiated foodstuffs. The results showed the good fitness between the experimental and predicted data.
Innovative Food Technologies
Iranian Research Organization for Science and Technology (IROST)
2783-350X
7
v.
2
no.
2020
313
326
https://jift.irost.ir/article_872_6950897189830f8aaa4c4486c07caefe.pdf
dx.doi.org/10.22104/jift.2019.3700.1883