سید مهدی سیدین اردبیلی Articles List

List of Articles سید مهدی سیدین اردبیلی

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1 - The Effect of Partial Replacement of Egg with Whey Protein Concentrate and Modified starch on the Qualitative and sensory Properties of Shortened Cake
Marjan Rasouli Babak Ghiassi Tarzi null null null null
10.30495/jftn.2022.42222.10945

Introduction: Cakes are baked products highly appreciated by the consumers worldwide. Regardless of the number of functions performed by egg proteins in improving cakes, the current trend is to reduce the egg content or to replace eggs in order to diminish the total pro More

Introduction: Cakes are baked products highly appreciated by the consumers worldwide. Regardless of the number of functions performed by egg proteins in improving cakes, the current trend is to reduce the egg content or to replace eggs in order to diminish the total production cost and also satisfy consumers with specific dietary restrictions or needs.Materials and Methods: In this study, physicochemical and organoleptical properties of shortened cake prepared by substitution of egg with different levels of whey protein concentrate and modified starch in the formulation were evaluated. WPC at levels of 25%,50%,100% and modified starch at levels of 25%,50%,100%, were considered as variable treatments.Results: The results of these experiments showed that Batter Viscosity, Batter Specific volume, Cake hardness, Cake moisture, Cake volume and Cake height, have a meaningful difference as compared to the control sample in all the cases examined (P<0.05). Also pH values of the cake don’t have a meaningful difference as compared to the control sample in all the cases examined (P>0.05). All of sensory properties have a meaningful difference as compared to the control sample in all the cases examined (P<0.05).Conclusion: It was concluded that WPC alone was an appropriate substitution for egg. Although modified starch alone was not an appropriate substitution for egg, the application of modified starch at levels of 25 and 50% along with WPC could be an appropriate substitution for egg while maintaining sensory properties and improving the physicochemical properties of eggless cake.Keywords: cake, modified starch, whey protein concentrate Manuscript profile
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2 - Determination of Quality Indices as Criteria to Assess Traditional Taftoon Bread Quality
L. Kamali Rosta M. Seyedain Ardabili Gh. Asadi B. Ghiassi Tarzi R. Azizinejad

Introduction: In spite of the long production and consumption of traditional Taftoon bread, documented qualitative indices were not completely determined for this product. Providing such indices, defining them and preparing their quantitative scope for production of thi More

Introduction: In spite of the long production and consumption of traditional Taftoon bread, documented qualitative indices were not completely determined for this product. Providing such indices, defining them and preparing their quantitative scope for production of this bread is considered essential. Materials and Methods: To prepare three types of Taftoon bread, three flours with different quantities and qualitative characteristics and with appropriate extraction rate for the flour namely strong, medium and weak were made. Physical, chemical and rheological evaluations concerned with flour and dough types were determined. The physical and chemical properties of flour and dough were examined followed by the characterization factors namely texture, porosity, microstructure, staling process of the bread made from it both freshly and during storage by different methods. Results: The results of physical, chemical, instrumental and sensory tests significantly correlated with each other. Taftoon bread from medium flour as compared to other breads had more moisture retention, less texture firmness, slower starch retrogradation and lower staling process, more porosity, higher sensory scores and generally had better quality both freshly and during storage. This was due to the flour qualitative characteristics of this type of bread to obtain dough with appropriate elasticity and excellent sheeting capability. Conclusion: Qualitative indices of Taftoon bread types with different quality levels can be used in documentation system and will be effective to improve the quality of this product and reduce the waste. The results might also help to provide information concerned with the use of flour with desirable characteristics for the production of Taftoon bread with specific quality. Manuscript profile
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3 - Assessing the Effect of Baking Methods on the Levels of Heavy Metals in Iranian Traditional Breads
M. Torchi M. Seyedain Ardabili R. Azizi nejad F. Nematollahi

Introduction: Heavy metals are environmental pollutants and can cause chronic and acutetoxicity in human body through exposure to polluted water and food. The aim of the presentstudy is to measure the amount of four heavy metals (Lead, Chromium, Copper, Iron) in 50sampl More

Introduction: Heavy metals are environmental pollutants and can cause chronic and acutetoxicity in human body through exposure to polluted water and food. The aim of the presentstudy is to measure the amount of four heavy metals (Lead, Chromium, Copper, Iron) in 50samples of Iranian traditional dough and bread to determine the influence of ovens, pH, doughsurface, temperature and baking time.Materials and Methods: Samples of dough and bread were randomly collected in Tehran.The amounts of metals were measured using Atomic Absorption Spectrometry. The resultswere analysed and compared with national and international standards using statisticalsoftware (SPSS).Results: The results indicated that the amount of Chromium in all the tested samples wereless than the limit of detection. Increased amounts of Lead in the samples after baking werenot statistically significant(P> 0.05). Increased amounts of Iron in rotary and traditional oven and increased amounts ofCopper in Lavash and Taftoon breads in traditional ovens were statistically significant (P<0.05).Conclusion: The analytical results showed that the average amounts of Lead and Iron (due toflour fortification in Iran) were more than the values specified by the WHO/FAO. Thisorganization defines a Provisional Tolerable Daily Intake (PTDI) of 4 metals per person perday by consuming bread, however the amounts of measured heavy metals were less than thestandard values specified by WHO/FAO. Therefor the cumulative effect of heavy metals isimportant and should be considered in body tissues. Manuscript profile

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List of Articles سید مهدی سیدین اردبیلی