List of Articles Arabic Gum

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  1 - The Effect of Date Syrup and Arabic Gum on the Physicochemical and Sensory Properties of Orange Kefir Ice Cream by Using Principal Component Analysis Method (PCA)
  A. Taherian M. Rahbari A. R. Sadeghi Mahonak
  Introduction: Fermented ice cream is a new dairy dessert with low amount of fats andsweeteners as compared to the typical ice creams. Since kefir contains collections of variousbacteria and yeasts with unique nutritional, sensory and desired functional properties, it is More

  Introduction: Fermented ice cream is a new dairy dessert with low amount of fats andsweeteners as compared to the typical ice creams. Since kefir contains collections of variousbacteria and yeasts with unique nutritional, sensory and desired functional properties, it isconsidered as an unique product in dairy industry. The aim of this study is to use kefir in icecream formulation and investigate the substitution of sugar by the date syrup and in additionstudy the effect of arabic gum as a stabilizer on the physicochemical and sensory properties ofthe ice cream.Materials and Methods: In this study, kefir is first produced and then used in the ice creamformulation. Then effects of sugar substitution by date syrup (0%, 25%, 50% and 75% w/v)and arabic gum (0%, 0.1%, 0.2% and 0.3% w/v as stabilizers) on physicochemical (acidity,pH, viscosity, overrun, melting rate and first dripping time) and sensory properties of orangekefir ice cream were investigated.Results: The results indicated that the application of date syrup and arabic gum causedincreases in the acidity, apparent viscosity, overrun, first dripping time and decreases inmelting rate and pH of the ice cream samples. Organoleptic scores were decreased byincreasing the date syrup and arabic gum concentrations.Conclusion: By considering the kefir microbial flora activity on the physicochemicalproperties of the product, it might be concluded that 25% date syrup and 0.2% arabic gumconcentrations are the most suitable sugar and stabilizer substitution in the production of kefirice cream. Manuscript profile
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  2 - Investigation on the Effect of Arabic Gum Concentration and Spray Dryer Temperature on the Physicochemical Properties of Aloe Vera Powder
  M. Nouhi Sh. Shabani F. Zamani-Hargalani
  Introduction: Aloe vera is used industrially for various purposes where it is employed in many food products including beverages, milk, etc. One factor that makes aloe vera gel difficult to store and transfer is its high moisture content. This might be handled by the ap More

  Introduction: Aloe vera is used industrially for various purposes where it is employed in many food products including beverages, milk, etc. One factor that makes aloe vera gel difficult to store and transfer is its high moisture content. This might be handled by the application of methods such as drying and dehydration. The application of spray drier to produce high Quality powder is a suitable method. The product obtained from this process contains smaller particles with a better particle size distribution, appearance, texture, drop characteristics, compressibility, mass density, dispersibility, and solubility index. Materials and Methods: In this research, the drying of Aloe Vera gel was studied using a spray dryer in four different temperatures of 135,145,155 and 175°C and different Arabic gum concentration of %0, %1.5 and %3. Among the 12 produced samples, the two samples dried at 145 and 175 degrees Celsius and gum concentration of %1.5 with desirable conditions in terms of humidity, solubility and efficiency were studied for comparative tests such as pH, moisture, antioxidants capacity, level of aloin, size and shape evaluation by an electron microscope, particle color and size using the available samples on the market by applying one-way ANOVA test and Duncan's Multiple Range Test with a confidence level of %95. Results: The samples with higher input temperature and less process time contained more antioxidant capacity and aloin, with less quality degradation and have shown better qualitative results. Conclusion: The sample dried at the temperature of 175°C and gum concentration of %1.5 was selected as the preferred sample in terms of the parameters used for this research. Manuscript profile
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  3 - Eco-friendly Synthesis of Magnesium Oxide Nanoparticles using Arabic Gum
  Saeid Taghavi Fardood Ali Ramazani Sang Woo Joo
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  4 - Nano-encapsulation of thyme essential oil in chitosan-Arabic gum system: evaluation of its antioxidant and antimicrobial properties
  Maryam Hassani Shirin Hasani
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  5 - Erratum: Nano-encapsulation of thyme essential oil in chitosan-Arabic gum system: Evaluation of its antioxidant and antimicrobial properties
  Maryam Hasani Shirin Hasani
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  6 - Effect of optimized nanocapsule containing Zingiber officinale based on gum arabic and gelatin as a natural polymeric wall on adult insect and larvae of Tribolium confusum
  A. R. Jalalizand M. Shahnazari M. Mirmohammadsadeghi
  Wheat is a strategic crop and is mainly consumed for the production of bread which is considered to be one of the most consumed crops in the world. Wheat is the most important plant on earth and is highly adapted to different climates. Flour (Tribolium confusum) in Iran More

  Wheat is a strategic crop and is mainly consumed for the production of bread which is considered to be one of the most consumed crops in the world. Wheat is the most important plant on earth and is highly adapted to different climates. Flour (Tribolium confusum) in Iran is found in all non-health warehouses, mills and bakeries. This type of insect is common in most parts of the world. Its main origin is probably India. Different chemical compounds have been used to protect warehouse products from pest attack. But in general, the use of these compounds has led to serious and growing problems, such as the poisoning of parasitoids, predators, pollinators, fish and humans, and possibly their mortality. Therefore, in the present study, the efficiency of ginger nano-capsule with Tribolium confusum polymeric wall as a nutritional indicator of weevil flour was evaluated. The results showed that the use of nanocapsules containing Zingiber officinale oil as an insecticide in different treatments had effective results and 100% of Tribolium confusummortality. Manuscript profile