Zeynab Raftani Amiri Articles List

List of Articles Zeynab Raftani Amiri

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1 - Production and Optimizing Formulation of Medlar Sauce by the Application of Persimmon Juice as a Sweetener Using Response Surface Methodology
Z. Raftani Amiri S. Mirarab Razi S. Amirabadi S. Rezaei Erami T. Mohammadi E. Fathollahi

Introduction: The medlar is a typical climacteric fruit which has gained a value commercially and in human consumption. A long list of recipes utilizing medlar fruits in jams, Jellies, marmalade and medlar vinegar have been known. Meldar is a nutritionally beneficial fr More

Introduction: The medlar is a typical climacteric fruit which has gained a value commercially and in human consumption. A long list of recipes utilizing medlar fruits in jams, Jellies, marmalade and medlar vinegar have been known. Meldar is a nutritionally beneficial fruit due to its antioxidant and bioactive components. Materials and Methods: In this study the medlar sauce formulation was optimized using response surface methodology to analyse the effect of two independent variables, Persimmon juice (10, 30 and 50%) and salt as the additives (1, 1.75 and 2.5%), by using a central composite design with five control point. Viscosity, consistency, brix and the organoleptic evaluations concerned with thirteen different formulations were investigated. The relationship between sensory and device data were determined by using principal component analysis. Results: The results showed that by increasing the amount of Persimmon juice both the viscosity and brix increased and sauce consistency decreased. The effect of salt was not significant on the viscosity consistency of the samples but it has significant effect on the brix of sauces. Sensory analysis data indicated that there were not significant differences between color, smell and appearance of the samples. Samples containing 30% Persimmon juice received higher score in taste and overall acceptance from the assessors. Salt in the concentrations used did not have significant effect on sensory characteristics. The principal component analysis showed that there was a positive relationship between taste and overall acceptance. Conclusion: The highest score concerned with overall acceptability of formulated medlar sauce was obtained by using 30.17% Persimmon juice and 1% salt. Manuscript profile
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2 - Preparation of Low Calorie Sour Tea Jelly Using Stevia and Gelatin of Chicken Skin- Evaluation of the Product
F. Yazdani Z. Raftani Amiri H. Shahiri Tabarestani

Introduction: The aim of this study was to produce low-calorie jelly using sour tea as a natural coloring agent, gelatin extracted from chicken skin with stevia as sweetener. Materials and Methods: Chicken skin gelatin was extracted by using alkaline-acid pre-treatment More

Introduction: The aim of this study was to produce low-calorie jelly using sour tea as a natural coloring agent, gelatin extracted from chicken skin with stevia as sweetener. Materials and Methods: Chicken skin gelatin was extracted by using alkaline-acid pre-treatment with 1 N of NaOH and 0.05 N hydrochloric acid. Gelatin was used at the concentrations of one and two percent (wt.%), Stevia with 0 to 100% replacement rates with sugar and sour tea at 20 wt.% for 100 g of jelly and 48 hours after gel production, pH measurement, Brix, moisture content, acidity, water activity, tissue stiffness, color, sensory analysis and microbial tests were performed. Experiments were conducted in a completely randomized design based on factorial experiment using SPSS software and compared with Duncan's multiple range test at 5% probability level. Results: The results showed that by increasing gelatin concentration and the level of sucrose replacement with stevia did not have a significant effect on pH. By increasing the concentration of gelatin, texture hardness and L*, significantly increased and moisture decreased (p < 0.05), whereas the parameters of brix, water activity, a* and b* of samples were not significantly different (p> 0.05). By increasing the levels of sucrose replacement with stevia and decrease of solids content the moisture, water activity and L *, a *, b * factors were significantly increased and the brix of the samples decreased. Conclusion: Sensory and physicochemical properties of sour jelly samples showed that using chicken skin gelatin and stevia as sweetener could be a good alternative to low-calorie jelly formulation by preserving physical, chemical and sensory properties. Due to medicinal properties, sour tea provides beneficial contribution to sour jelly product Manuscript profile
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3 - Investigate the Antioxidant Properties of Orange Peel Essential Oil (Citrus sinesis) on the Stability of Soybean Oil During Storage Conditions
B. Dehghan R. Esmaeilzadeh Kenari Z. Raftani Amiri

Introduction: The aim of this study is to investigate the type and amount of phenolic compounds in orange peel essential oil as a source of natural antioxidant and its effect on the oxidative stability of soybean oil. Materials and Methods: The compounds in orange peel More

Introduction: The aim of this study is to investigate the type and amount of phenolic compounds in orange peel essential oil as a source of natural antioxidant and its effect on the oxidative stability of soybean oil. Materials and Methods: The compounds in orange peel essential oil were determined using GC / MS. The antioxidant activity was evaluated by the method of iron regeneration test and DPPHand then the essential oil in four different concentrations (2%, 5%, 10% and 20%) and the synthetic antioxidant TBHQ in the permissible range (0.01%) were added to soybean oil. Finally, the peroxide and thiobarbituric acid and conjugate diene values were determined. Results: D-Limonene was the predominant compound in orange peel essential oil. One gram of essential oil of orange peel contains 0.16 mg phenolic compounds based on dry galic acid. According to DPPH and regenerative power, orange peel essential oil showed antioxidant activity, although it was less active than TBHQ. Based on the oven test results as the concentration of essential oil is increased, higher antioxidant activity was observed. There was no significant difference between 5% and 10% concentrations based on the statistical tests, but with an increase in concentration up to 20%, the essential oil was acting as pro-oxidant (P <0.05). The result indicated that essential oil had the highest antioxidant activity at 5% concentration. Conclusion: The result indicated that the essential oil of orange peel had stabilising effect on soybean oil during thermal conditions as compared to control sample (P <0.05). Therefore, it might be employed as a natural antioxidant in foods, particularly those containing edible oils. Manuscript profile

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List of Articles Zeynab Raftani Amiri