غلامحسن اسدی Articles List

List of Articles غلامحسن اسدی

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1 - The effect of baking powder micro-encapsulated carnauba wax on the physicochemical and sensory characteristics of chicken coated with tempura powder during the storage period
A. Khosronia A. Jafarpour Gh. Asadi S. M. Seyedin Ardebili Sh. Yousefi
10.30495/jftn.2023.73778.11260

 Introduction: Coated foods are consumed in restaurants and homes immediately or shortly after preparation. This study was conducted with the aim of microencapsulating baking powder with carnauba wax in tempura formulation and investigating the changes of tempura p More

 Introduction: Coated foods are consumed in restaurants and homes immediately or shortly after preparation. This study was conducted with the aim of microencapsulating baking powder with carnauba wax in tempura formulation and investigating the changes of tempura powder during storage. Finally, its effect on the characteristics of coated chicken was investigated.Materials and Methods: Baking powder was microencapsulated with carnauba wax at a ratio of 1:1. Tempura powder was prepared in three groups: T1 (control), T2 (tempura + 3% free baking powder), T3 (tempura + 3% encapsulated baking powder) and after comparing the physicochemical characteristics were used in preparation coats and evaluated for chicken fillet.Results: An increase in fat content, ash, and higher CO2 production, as well as a decrease in aw and protein in T2 and T3 treatments as compared to the control sample (p<0.05). The use of tempura powder with a new formulation significantly prevented the increase of peroxide in the samples during frying (p<0.05). Also, dough absorption and higher porosity were reported in the coated T2 and T3 samples as compared to the control (p<0.05).  A decrease in L* and increase of a* and b*was also reported in these treatments (p<0.05). A decrease in texture stiffness was reported in tempura-coated products (p<0.05). The highest score in the investigated parameters (taste, aroma, color, texture, and overall acceptance) was reported in T2 and T3 treatments (p<0.05).Conclusion: Microencapsulation of baking powder is a promising method to prepare coated products with quality and texture and more marketability in this growing market. Manuscript profile
Open Access Article
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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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List of Articles غلامحسن اسدی