Seyed hossein hosseini ghaboos Articles List

List of Articles Seyed hossein hosseini ghaboos

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1 - Optimization of Functional Cocoa Milk Formulation Containing Inulin, Stevia, Chia Seed Gum and Whey Protein
Sh. Saedi S. Jafarian S. H. Hoseini Ghabous L. Roozbeh Nasiraie
10.30495/jftn.2022.66490.11198

Introduction: Cocoa milk is one of the most popular non-fermented dairy products, but due to its high levels of sucrose, it might cause diabetes and tooth decay in children. Due to the fact that today the tendency to consume natural foods is increasing with low calories More

Introduction: Cocoa milk is one of the most popular non-fermented dairy products, but due to its high levels of sucrose, it might cause diabetes and tooth decay in children. Due to the fact that today the tendency to consume natural foods is increasing with low calories and high shelf life, therefore, replacing sucrose with other sweeteners, especially natural ones, will be important. In this study, the aim is to optimize and achieve the highest percentage of viscosity and overall acceptance as well as reducing the amount of sedimentation and particle size that is one of the important quality indicators of cocoa milk in consumer acceptance.Materials and Methods: For this purpose, treatment was performed based on cocoa milk formulation and based on the highest level of response. Independent variables included inulin (2 to 8%), chia seed gum (0.1 to 0.5%), stevia (50 to 100%) and whey protein concentrate (1 to 3%) and response variables, consisting of viscosity, particle size, sediment percentage and overall acceptance were considered. The functional relationship between the parameters affecting the cocoa milk formulation was determined using the Box Behnken experimental design.Results: Based on the selected models, the optimal formulation was selected by the software consisted of 99.7% inulin, 70% stevia, 0.346% chia seed gum and 1% whey protein.Conclusion: The presence of inulin, stevia, chia seed gum and whey protein in cocoa milk formula improved the effective properties such as increasing viscosity, reducing sedimentation and cocoa milk particle size in promoting marketability and product acceptance by consumers. Therefore health-promoting in cocoa milk formulation can lead to the production of useful products while maintaining quality and sensory properties. Manuscript profile
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2 - Modeling of Peach Drying Process using Infrared Dryer by Genetic Algorithm Method
F. Salehi S. H. Hosseini Ghaboos

Introduction: Due to low energy efficiency and prolonged drying time of agricultural products by conventional methods, application of the new techniques such as infrared radiation, has been investigated. Materials and Methods: In this study, in order to dry and increase More

Introduction: Due to low energy efficiency and prolonged drying time of agricultural products by conventional methods, application of the new techniques such as infrared radiation, has been investigated. Materials and Methods: In this study, in order to dry and increase the shelf life of peach, infrared radiation (IR) method has been employed. The effect of infrared lamp power at three levels 150, 250 and 375 watts, the distance of the samples from the lamp at three levels 5, 7.5 and 10 cm and at 1 minute intervals for up to 120 minutes on drying of peach were examined. Modeling of process was carried out with genetic algorithm–artificial neural network (GA-ANN) method with 3 inputs (lamp power, distance and time) and1output (weight loss). Results: The results of infrared drying of peach showed that by increasing the lamp power and decreasing the sample distance from the heat source, the drying rate is increased. By increasing the infrared lamp power from 150 to 375 watt, the weight loss is increased from 39.4 to 87.50 % and with increase in 250 watt lamp distance from 5 to 10 cm, the weight loss is decreased from 87.6 to 73.5 % for the sample. The GA-ANN modeling results showed that a network with 13 neurons in 1 hidden layer with using hyperbolic tangent activation function can predict the weight loss in peach drying using infrared method (R=0.9991). Conclusion: Sensitivity analysis results by optimum ANN showed that drying time is the most sensitive factor to control the weight loss of peach slides. Manuscript profile
Open Access Article
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3 - The Effect of Balangu Seed Gum (Lallemantia royleana) on Improving the Physicochemical, Textural and Sensory Characteristics of Sponge Cake Enriched with Pumpkin Powder
B. Ganji Vatan S.H. Hosseini Ghaboos

Introduction: Pumpkin powder is used because of its high nutritional value, highly desirableflavor, sweetness and appropriate color to improve the quality of bakery products and alltypes of cakes. In this study, Balangu seed gum was used to improve the characteristics o More

Introduction: Pumpkin powder is used because of its high nutritional value, highly desirableflavor, sweetness and appropriate color to improve the quality of bakery products and alltypes of cakes. In this study, Balangu seed gum was used to improve the characteristics ofpumpkin cake.Materials and Methods: Firstly, the pumpkin cake batter containing different percentages ofBalangu seed gum (at four levels 0, 0.5, 1, and 1.5%) was prepared and their viscosity wasmeasured. The cakes were then cooked and the physicochemical properties including weight,ash, moisture, volume, density, crumb color, texture and sensory characteristics weremeasured.Results: Pumpkin cakes batter was a non-newtonian fluid and shear-dependent and timedependenttype. By increasing Balangu seed gum percentage in pumpkin cake formulation,the viscosity of batter increased (p<0.05). By increasing the Balangu seed gum from 0 to 1.5%, pumpkin cakes batters viscosity at shear rate of 40 s-1 ware increased from 16.93 to 32.21Pa.s (p<0.05). The moisture content and volume of cakes were increased by increasing gumpercentage (p<0.05). The increases of Balangu gum increased the brightness of cakes due toincreasing volume, in addition yellow colour of the samples decreased (p<0.05).Conclusion: The increase in gum content, the firmness of the cakes was reduced, but theamount of springness, cohesiveness and resilience of the cakes increased significantly due tothe formation of prper and soft texture by gum in the cakes (p<0.05). The L*, a* and b*indexes for sample containing 1.5 % gum were 85.25, 3.491 and 50.25, respectively. Pumpkincake containing 1.5% Balangu seed gum had significantly more acceptability than othersamples (p<0.05). Manuscript profile

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List of Articles Seyed hossein hosseini ghaboos