XML
-
-
List of Articles
-
Open Access Article
1 - The Effects of a Gum-Based Edible Coating on Apple Slices Characteristics During Infrared Heating
F. Salehi M. SatorabiEdible coatings used for food products before drying is a procedure that can certainly enhance the appearance and sensorial properties of dried food products. In this research study, it is aimed to determine the influences of some edible coatings, namely basil seeds gum MoreEdible coatings used for food products before drying is a procedure that can certainly enhance the appearance and sensorial properties of dried food products. In this research study, it is aimed to determine the influences of some edible coatings, namely basil seeds gum and xanthan gum, on the colour and surface shrinkage of apple slices throughout drying time by infrared dryer. The colour parameters include a* (redness: green to red), b* (yellowness: blue to yellow), L* (lightness), and ∆E (total colour difference) were used to calculate colour changes during infrared heating. L* index values of untreated and treated apple slices with xanthan and basil seeds gums decreased from 85.90 to 38.19, from 81.38 to 46.76, and from 83.00 to 66.13, during infrared heating, respectively, however the ratio of the lightness index changes was lower for the treated samples. The redness of dried untreated and treated apple slices increased during the initial period of drying. The results illustrated that radiation power has a considerable effect on the colour parameters (P-value<0.05). As the radiation intensity increased from 150W to 250W, the lightness of apple slices reduced from 65.11 to 61.11. The lowest colour change value (19.06) was for the apple slices treated by basil seeds gum. Power equation, quadratic equation and sigmoidal equations (Gompertz, Logistic, Richards, Morgan-Mercer-Flodin (MMF) and Weibull) were used to fit the experimental drying data and the results illustrated that the MMF equation was the best equation to explain the colour change of untreated and treated apple slices (r>0.986). The lowest surface shrinkage change value was for the apple samples treated by basil seeds gum and dried in 375W (47.47%). Manuscript profile -
Open Access Article
2 - Optimization of Pasta Formulation Containing Wheat, Quinoa Flour and Purslane Leaves Powder
M. Afshar B. Ghiasi Tarzi A. Seyed YagoubiPasta is a product of wheat flour, which is one of the most important cereal products in the world. While pasta contains 11-15% protein, it is deficient in the amino acids lysine and threonine. Therefore, the objective of this study was to evaluate the effect of enrichm MorePasta is a product of wheat flour, which is one of the most important cereal products in the world. While pasta contains 11-15% protein, it is deficient in the amino acids lysine and threonine. Therefore, the objective of this study was to evaluate the effect of enrichment with Quinoa flour and Portulaca oleracea leaves powder on physicochemical, sensory and nutritional properties of pasta. The present study was undertaken to optimize the level of wheat, quinoa flour and purslane leaves powder for the development of pasta using response surface methodology. In order to enrich the pasta, different levels of quinoa flour and Portulaca oleracea leaves powder were substituted for semolina in the pasta formulation according to the RSM plan, and the moisture, protein, total ash, fiber, α-tocopherol (vitamin E) contents of all treatments, as well as the color indicators and sensory properties (shape, color, aroma and taste, texture, and overall acceptability) were evaluated. Pasta samples with a higher level of quinoa flour and purslane leaves powder showed higher protein, moisture, ash, crude fiber, total color difference with control sample (ΔE), tocopherol (vitamin E), as well as the cooking number. By increasing the level of quinoa flour and purslane leaves powder, L* index and b* index were decresed. The optimized pasta contained 5.89% quinoa flour and 0.74% Portulaca oleracea leaves powder. Sensory evaluation showed that there was no significant difference between the taste and smell score, color, shape, texture and overall evaluation of the control pasta sample and the produced pasta sample based on optimization formulation (P>0.05). Manuscript profile -
Open Access Article
3 - Batch and Continuous Removal of Pb (Ⅱ) By Sonochemically Treated Phanerocate Chrysosporium From Aqueous Solutions: Kinetics and Thermodynamics
Z. Kaveh S. Askari G. Ghaffari Asl R. MarandiBiological adsorption of heavy metals is an effective process for removing heavy metals from aqueous solutions. In this study, the adsorption properties of non-viable Phanerochaete Chrysosporium biomass are studied for biological adsorption of lead ion in both continuou MoreBiological adsorption of heavy metals is an effective process for removing heavy metals from aqueous solutions. In this study, the adsorption properties of non-viable Phanerochaete Chrysosporium biomass are studied for biological adsorption of lead ion in both continuous and batch systems. In the batch process, Langmuir, Freundlich and Dobbinin-Radushkevich isotherms are studied. The adsorption kinetics including pseudo-first order, pseudo-second order and intraparticle diffusion models are also investigated. The experimental equilibrium data follow Langmuir, Freundlich and Dobbinin-Radushkevich models. The kinetic data fit well to the pseudo-second order and intraparticle diffusion models. In the continuous system, by studying the Thomas and Yoon-Nelson models it can be concluded that particles of Phanerochaete Chrysosporium are very suitable adsorbents for the adsorption of heavy metal of lead with high efficiency. Increasing input flowrate causes earlier breakthrough point. Thermodynamic calculations also prove that the process is spontaneous and self-healing and positive ∆H indicate process is endothermic. Manuscript profile -
Open Access Article
4 - The evaluation of amino acid profiles in sugar beet industry
F. Sahraei M. HonarvarFood should contain enough amino acids to grow and maintain human health. For all practical purposes, the nutritional value of protein food is defined by its basic amino acid composition. In the sugar industry in particular, production and the importance of the final pr MoreFood should contain enough amino acids to grow and maintain human health. For all practical purposes, the nutritional value of protein food is defined by its basic amino acid composition. In the sugar industry in particular, production and the importance of the final product, the presence of amino acids in each stage of sugar production, that briefly includes diffusion, purification, evaporation, crystallization, results in inappropriate color production and also one must remember that asparagine, is one of the amino acids that produces acrylamide. The aim of this research work is to investigate the profile of amino acids in the sugar industry, including thick juice and molasses. Amino acid profiles in these products were performed by analyzing 20 amino acids, most notably asparagine. In this study, samples of thick juice and molasses studied during seven day intervals to measure amino acid profiles. Different physico-chemical tests were performed to measure the quality of each sample. Finally, by employing HPLC, the amount of each amino acid was in all samples analyzed. The results showed that samples of thick juice contained high amounts of asparagine, followed by molasses. Manuscript profile -
Open Access Article
5 - Comparative Analysis of Butter spectra of FTIR and NMR in Combination with Tallow
Z. Nilchian M. R. Ehsani Z. Piravi-vanak S. SohaButter is the product of milk fat, sometimes adulterations occurs with low-cost animal fat, which affects food safety and quality. The aim of this study was to evaluate the authenticity of butter in combination with bovine tallow (0-15% w/w) using FTIR and NMR methods. MoreButter is the product of milk fat, sometimes adulterations occurs with low-cost animal fat, which affects food safety and quality. The aim of this study was to evaluate the authenticity of butter in combination with bovine tallow (0-15% w/w) using FTIR and NMR methods. These studies have shown that by adding bovine tallow fat, there was a significant difference on peaks height in FTIR and value of NMR peaks. According to the statistical analysis obtained, L_Pseudo equations showed that in the FTIR spectra of 3473-3470, 723-720, 590-587 and 458-455 cm-1, by increase in bovine tallow percentage, the height of these spectra was decreased. L_Pseudo equations for each 1H NMR and 13C NMR peak indicated that value (ppm) of these peaks decreased by increase percentage of tallow. Given value of R2, it was found that none of the spectra were capable of estimating the presence of foreign fat. Manuscript profile -
Open Access Article
6 - Hydrolysis kinetics and electrophoresis pattern of the impact of the kiwi fruit actinidine on different proteins of Rainbow Trout meat
S. BagheriKakash M. Hojjatoleslamy G. Babaei H. MolaviDifferent methods are used to improve the quality of meat, one of which is to add proteolytic enzymes to the meat and tenderize it, thereby increasing the solubility of its proteins. Physical and chemical methods tenderize the meat by reducing or degrading myofibrillar MoreDifferent methods are used to improve the quality of meat, one of which is to add proteolytic enzymes to the meat and tenderize it, thereby increasing the solubility of its proteins. Physical and chemical methods tenderize the meat by reducing or degrading myofibrillar proteins and connective tissues. In this study, the impact of kiwi protein on the physicochemical properties of Rainbow Trout meat was investigated. 2 cm cube pieces of fish meat were marinated in 20 ml of kiwi protein with the activity of 0.9 u/ml for a duration of 2, 4, 6, 8, 24, 48, 72, and 96 hours and then kept at 4 ± 1˚C. Afterwards, the actinidine enzyme was inactivated at 60°C for 10 minutes and the specimens were evaluated. The results showed that the hydrolysis of the muscle and the released amino acids significantly reduced the treatments pH in comparison to the control sample. The duration of enzyme activity significantly influenced the decomposition of fish meat proteins, increased the solubility and degree of hydrolysis, and reduced the peptide chain average length. The protein enzyme kinetic equation was suitable for modeling the enzymatic reaction of fish meat; the influence of kinetic parameters on enzyme and substrate variables was further investigated. Changing the concentration of the enzyme and substrate did not affect the parameter b but it positively influenced the parameter a. The results of SDS-PAGE electrophoresis showed that the kiwi enzyme enhanced the fish meat tenderness by affecting the sarcoplasmic and myofibrillar proteins. Manuscript profile
-
The rights to this website are owned by the Raimag Press Management System.
Copyright © 2021-2024