Anousheh Sharifan Articles List

List of Articles Anousheh Sharifan

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1 - Gluten-free pasta based on corn, rice, and quinoa flours plus hydrocolloids
Neda Mazid Abadi Anousheh Sharifan Mohammad Hossein Azizi H. Behmadi

The new gluten-free pasta formulations based on the ratio of corn: rice: quinoa flours (20:60:20) enriched with the different percentages (0.5, 1, 1.5, and 2%) of β-glucan and xanthan (XG) were produced to reduce the gluten-related diseases and glycemic responses. More

The new gluten-free pasta formulations based on the ratio of corn: rice: quinoa flours (20:60:20) enriched with the different percentages (0.5, 1, 1.5, and 2%) of β-glucan and xanthan (XG) were produced to reduce the gluten-related diseases and glycemic responses. These were then compared with each other and the control (wheat flour) in terms of texture, chemical composite, rheology, color, cooking quality, sensory analysis, prebiotic activity, glucose release, rapidly and slowly digested starch (RDS and SDS), and resistant starch (RS). The highest and lowest values of loss and storage moduli were for the control and sample 1 (2% β-glucan and 0.5% XG), respectively. The control and sample 1 were also comparable in terms of textural and sensorial characteristics. The L* (brightness) of cooked and raw sample 3 reached maximum level, and the highest values of b* and a* were associated with the cooked and raw control. The superior cooking quality was related to the sample 3 (1.5% β-glucan and 1% XG) while sample with 0.5% β-glucan and 2% XG had the minimum value. Regarding functional properties, the sample 3 was the superior sample in terms of prebiotic activity, glucose release, RSD, and RS while the control showed the maximum glucose release in all digestion intervals. Manuscript profile
Open Access Article
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2 - The Effect of Enrichment with Sargassum illicifolium, Ulva lactuca and Gracilaria cortica Algae on Physicochemical and Microbial Properties of Processed Fruits (Sour Date Purees and Apple Paste)
somayeh Ranjbar-Shamsi Anousheh Sharifan Mozhgan Emtyazjoo Maryam Moslehishad
10.30495/jfbt.2023.72992.10305

Introduction:Currently, processed fruits and leather are consumed as one of the most popular goodies in the country and the position of this product in the food basket of Iranian families is gradually becoming important. Materials and Methods:The aim of this study was t More

Introduction:Currently, processed fruits and leather are consumed as one of the most popular goodies in the country and the position of this product in the food basket of Iranian families is gradually becoming important. Materials and Methods:The aim of this study was to investigate the effect of Sargassumillicifolium, Ulvalactuca, and Gracilariacortica algae at different concentrations (1.5 and 3%) on the physicochemical (moisture, ash, pH, acidity, SO2, amino acid composition, and texture), microbial (total count, coliforms, Escherichia coli, Staphylococcus aureus, acid resistant bacteria, mold and yeast) of processed fruit.Results: The results showed that the moisture content, ash, insoluble ash, pH, acidity, salt, and sulfur anhydride in different samples were the range of the national standard of Iran. The moisture content decreased while as pH increased during the storage period. Seventeen amino acids including essential and non-essential amino acids such as aspartic acid, glutamic acid, serine, histidine, glycine, threonine, arginine, alanine, proline, tyrosine, valine, methionine, cystine, iso-leucine, leucine, and phenylalanine were identified. The microbial contamination of samples decreased during storage. Escherichia coli and Staphylococcus aureus count was not reported in any of the samples. The coliforms, acid-resistant bacteria, mold, and yeast populations of different samples didn’t show significant differences (p˃0.05). Conclusion:Since the addition of algae did not adversely affect the sensory properties of the processed fruits, they can be used in the formulation of functional products.Keywords SargassumIllicifolium . Ulvalactuca . Gracilariacortica .Algae . Processed Fruit Manuscript profile

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List of Articles Anousheh Sharifan