Cooking

Open Access Article

1 - Comparison of Different Precooking Methods on the Rheological Properties of Instant Rice Prepared from Hashemi
S. Sasanian B. Ghiassi Tarzi F. Habibi

Introduction: Increasing the cooking quality of rice is one of the most important initiatives in rice breeding goals. In this study, in order to determine the rheological properties of instant rice prepared from Hashemi variety, the effects of three precooking methods: More

Introduction: Increasing the cooking quality of rice is one of the most important initiatives in rice breeding goals. In this study, in order to determine the rheological properties of instant rice prepared from Hashemi variety, the effects of three precooking methods: under boiling, under steam and under pressure were investigated and compared. Materials and Methods: In all three methods, cooking continued up to 90 percent of fully cooking samples. The product was dried in an oven at 50° C. The viscosity of the samples were evaluated in three replications with rapid Visco Analyzer. The results were analyzed using SPSS software and significantly Tukey test was evaluated at the level of 95%. Results: The results indicated the maximum, minimum and final viscosities, breakdown, setback and time to reach maximum viscosity and pasting temperature. The effect of precooking methods on all the rheological characteristics of rice except the maximum viscosity and setback were significant at the level of 95%. It was concluded that the rheological properties of cooking under pressure showed significant difference in the level of 95% as compared to the other two methods. The study indicated that the swelling of the starch granules in instant rice prepared under pressure occurred earlier than the other methods. The maximum viscosity has relation with grain elongation during cooking. Conclusion: Instant rice samples prepared under pressure will remain softer after cooking for a longer time and can be prepared in shorter time. Manuscript profile

Open Access Article

2 - Investigating the Changes in β-Carotene concentrations of Carrot and Sweet Corn Using Different Methods of Heat Treatments
M. Yahyaei A. Ghavami M. Gharachorloo K. Larijani S. Z. Mazhari

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Open Access Article

3 - The Effect of Different Cooking Methods on Lead and Cadmium Contents of Shrimp and Lobster
E. Gheisari M. Raissy E. Rahimi

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Open Access Article

4 - Biodiesel Production Process from Waste Vegetable Oil and Optimization of its Physical Properties
Mahdy Turkish Boldaji Bahman Najafi Amir hossein Zamzamiyan Reza Ebrahimzadeh

Biodiesel is Alkyl Ester of fatty Acids that is produced from vegetable oils or animal fats. Biodiesel compared with diesel fbel contains less sulftir and aromatic compounds, and includes 10% oxygen in its molecular construction which results decreasing in exhaust emi More

Biodiesel is Alkyl Ester of fatty Acids that is produced from vegetable oils or animal fats. Biodiesel compared with diesel fbel contains less sulftir and aromatic compounds, and includes 10% oxygen in its molecular construction which results decreasing in exhaust emission pollutants of diesel engine. In this research biodiesel is produced from waste cooking oil by means ofTrans Esterification method in the presence ofNaOH catalyzes (0.5 % oil weight) and 6:1 of methanoi to oil ratio. For improving some physical properties of biodiesel, such as cloud point and pour point crystallization of ester with n-hexane solvent was used. Some blends with different levels of biodiesel and diesel fuel were obtained from each kind of blend fuel. Physical properties identified and compared to diesel fuel #2. Conclusions show: increasing of biodiesel percent in blend resulted increasing of density and viscosity. High percent of biodiesel in blends, has negative effect on cloud point and pour point, and so compared with diesel fuel, causes increasing these two properties. Manuscript profile

Open Access Article

5 - Effects of rinsing and cooking methods on concentration of heavy metals (Pb, Cd, Ni, Cr) in rice
Azar Abbasi Seyyed Mostafa Sadeghi Mandana Tayefe

10.30495/jfh.2021.1914926.1295

Rice is one of the world's most commonly consumed cereals. Consequently, its contamination by food contaminants, including heavy metals, should be taken into consideration. The purpose of this study was to determine the level of heavy metal contamination in rice samples More

Rice is one of the world's most commonly consumed cereals. Consequently, its contamination by food contaminants, including heavy metals, should be taken into consideration. The purpose of this study was to determine the level of heavy metal contamination in rice samples of Hashemi cultivar harvested randomly from three areas of Masal, Shanderman, and Soomehsara in the west of Gilan province. In the second stage, the effect of two factors of soaking time of rice before cooking and cooking method (drained and boiled) on changes of heavy metals in consumed rice was evaluated. Following the preparation and digestion steps, the concentration of heavy metals (lead, cadmium, chromium and nickel) was determined using induced plasma mass spectrometry (ICP-MS). The results showed that in comparison with the other two regions and the standard limit, the concentrations of Cr and Ni in rice harvested from the Shanderman region (with 2.1 and 1.35 ppm, respectively), were significantly higher contamination. The results showed that washing and soaking the rice were very effective in reducing the heavy metal content. Moreover, cooking rice using the drainage method was more effective in reducing the concentration of heavy metals than the boiled method. Due to the difference in the effect of soaking treatments and different sintering methods in reducing the concentration of metals, using a combination of 3 consecutive washes and 6 hours of soaking and cooking in both methods is introduced as the most effective treatment in reducing the concentration of heavy metals. Manuscript profile

Open Access Article

6 - Effect of conventional cooking methods on lipid oxidation indices in lamb meat
آذین Pourkhalili مریم Mirlohi ابراهیم Rahimi محمد Hojatoleslami

   Lipid oxidation is one of the most deteriorative reactions occurred in foodstuff which has harmful impacts on the both food quality and consumer's health. This study was designed to speculate the influence of three conventional cooking methods including boi More

   Lipid oxidation is one of the most deteriorative reactions occurred in foodstuff which has harmful impacts on the both food quality and consumer's health. This study was designed to speculate the influence of three conventional cooking methods including boiling, frying and grilling on lipid oxidation parameters in cooked lamb meat. Sections of lamb meat from longissimus dorsi muscle, taken from native Lori-Bakhtiary sheep species were cut into uniform pieces and cooked using boiling, frying and roasting methods according to the cooking routine and tradition in Iranian society, in terms of temperature and time. Proximate compositions (moisture, lipid, ash and protein) in the raw and cooked meat were determined using the standard methods of analysis. Moreover, weight loss was measured after each treatment. Lipid oxidation parameters such as peroxide value, conjugated diene and TBARS indices were measured in the raw and cooked samples. Evaluation of lipid oxidation parameters showed that peroxide value was significantly decreased in all cooked samples. In contrast, conjugated diene value was significantly increased in the fried and grilled samples (p<0.05) while, boiling for 90 min was resulted in significant increase in TBARS number (p<0.05). Although compared to the other methods, lower temperature was applied in the boiling process; higher level of lipid oxidation was developed. This might be due to the longer cooking duration in boiling method. Therefore, in the future studies, reduction of boiling duration should be further assessed considering the microbial and nutritional point of views.   Manuscript profile

Open Access Article

7 - Effect of the clove (Eugenia caryophyllus L.) ethanol extract and essential oil on the quality of pre-cooked rainbow trout fillet during storage at -18°C
H. Shabani مریم Azizkhani F. Tooryan

This study aimed to investigate the effects of clove (Eugenia caryophyllus L.) extract and essential oil (EO) on oxidative stability and sensory properties of pre-cooked trout fillet during frozen storage period. Trout fillets (treated with clove EO (0.1%), extract (2%) More

This study aimed to investigate the effects of clove (Eugenia caryophyllus L.) extract and essential oil (EO) on oxidative stability and sensory properties of pre-cooked trout fillet during frozen storage period. Trout fillets (treated with clove EO (0.1%), extract (2%), BHT (0.02%) and the control) were fried, oven baked and steamed and stored at -18 ºC for 4 months. By the end of storage period, the highest value peroxide value was obtained from fried fillets contained EO and extract (4.48 and 5.45 meq/kg, respectively) and the lowest was observed in oven-baked samples contained EO and extract (2.63 and 3.47 meq/kg, respectively). TBA values did not increase in pre-cooked fillets with EO and extract except control steamed samples (0.58 mg MA/kg). Samples treated with clove EO showed slower PV and TBA increse than those of extract-treated samples or control. However, the additions of clove EO and extract have positive effect on sensory quality of baked fillets. Manuscript profile

Open Access Article

8 - Evaluation of aluminum migration into foodstuffs from aluminium cookware
محسن Radi صدیقه Amiri

Nowadays, the existence of aluminum in human diet as a food contaminant has attracted the concerns of many researchers. It seems that the cooking pans are common sources of aluminum exposure through foodstuffs in Iran. The aim of this study was to evaluate the migration More

Nowadays, the existence of aluminum in human diet as a food contaminant has attracted the concerns of many researchers. It seems that the cooking pans are common sources of aluminum exposure through foodstuffs in Iran. The aim of this study was to evaluate the migration of aluminum from cooking containers into foodstuffs. For this purpose, solutions with different concentrations of citric acid, sodium chloride, fat, protein and sugar were prepared and migration of aluminum into these solutions was measured using atomic absorption spectrometry. Results showed that salt and citric acid concentrations could enhance aluminum migration; whereas, acid concentration was more effective than salt due to its corrosive effect. The intensity of heat processing and the duration of heat treatment had direct relation with aluminum migration. The aluminum content of cooked foods in aluminum cooking pans was also significantly more than control samples.    Manuscript profile

Open Access Article

9 - Study on the effects of different cooking methods on concentration of essential elements (Fe, Zn, Cu, Ni) in Cyprinus Carpio
Askary Sary A., Askary Sary A., S. Hosseini Nezhad M. Chelemal Dezfoul Nezhad M. Velayatzadeh

This study was performed to evaluate the effect of different cooking methods on the level of iron, copper, zinc, and nickel in the muscle of Cyprinus carpio. For this purpose, 75 samples of fish with different sizes were obtained from Azadegan Aquaculture Center in Ahva More

This study was performed to evaluate the effect of different cooking methods on the level of iron, copper, zinc, and nickel in the muscle of Cyprinus carpio. For this purpose, 75 samples of fish with different sizes were obtained from Azadegan Aquaculture Center in Ahvaz. The samples were digested through the wet-digestion method and the concentrations of the essential elements were measured by Atomic Absorption Spectrophotometer. According to the results, fried and steamed samples had the highest (3.54±0.31 mg/100g wet weight) and lowest (1.64±0.11 mg/100g wet weight) concentration of iron. The highest and lowest concentration of zinc was recorded in the fried (1.74±0.09 mg/100g WW) and steamed (1.24±0.09 mg/100g WW) samples, respectively. In the case of copper, the highest (0.12±0.09 mg/100g WW) and lowest (0.07±0.003 mg/100g WW) concentration were recorded in the micro-waved and steamed specimens, respectively. The results for nickel was determined as 0.023±0.001 mg/100g WW and 0.016±0.0002 mg/100g WW in the fried and grilled fishes Moreover, the highest and the lowest level of essential elements which were recorded among the samples belonged to iron and nickel respectively. In all samples, the level of iron was recorded below the FDA limit. In addition, in all samples, the level of nickel, zinc, and copper was estimated below the maximum acceptable limit of WHO, MAFF, NHMRC, and FAO. Manuscript profile

Open Access Article

10 - Experimental study on effect of roasting, boiling and microwave cooking methods on enrofloxacin antibiotic residues in edible poultry tissues
افشین Javadi حمید Mirzaei S.A Khatibi علی Manaf Hosseyni

The purpose of this study was to determine the effects of different cooking processes such as boiling, roasting and microwaving on enrofloxacin residues in muscle, liver and gizzard tissues of broiler chickens. Each of chicks was fed by routine diet and water with %0.05 More

The purpose of this study was to determine the effects of different cooking processes such as boiling, roasting and microwaving on enrofloxacin residues in muscle, liver and gizzard tissues of broiler chickens. Each of chicks was fed by routine diet and water with %0.05 of enrofloxacine for consecutive 5 days .Then; three locations including breast muscle, liver and gizzard were sampled aseptically from each carcass. Enrofloxacin residue was analyzed using microbial method by plates seeded with Escherichia coli. After doing different phases of the test on raw samples, the positive raw samples cooked by various cooking procedures and we surveyed cooked samples with similar method again for present of residue. The results were show reduction in concentration of enrofloxacin residue after different cooking processes. The most reduction of the residue in cooked meat and gizzard samples related to boiling process and roasting process for cooked liver samples and the highest detectable amount of residue belonged to microwaving process in all cooked samples. Regarding to the results of this study, we can conclude that cooking processes can’t annihilate total amounts of these drug and it can only decrease their amounts and the most of residue in boiling process excreted from tissue to cooking fluid. Manuscript profile

Open Access Article

11 - Esterification of Waste Cooking Oil Followed by Transesterification by CaO Nanoparticles: Application of Taguchi Methodology
Ali Shokuhi Rad Poyesh Mehdipour Ali Vaziri Ali Mirabi Ehsan Binaeian

10.22034/jna.2017.02.008

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Open Access Article

12 - Effects of Two Cooking Methods on the Concentrations of Some Heavy Metals (Cadmium, Lead, Chromium, Nickel and Cobalt) in Some Rice Brands Available in Iranian Market
Mahmood Naseri Zahedeh Rahmanikhah Vahid Beiygloo Somayeh Ranjbar

10.22034/jchr.2018.544068

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Open Access Article

13 - Development and Utilization of Rice Bran in Hamburger as a Fat Replacer
Mohammad Mehdi Marvizadeh Neda Akbari

10.22034/jchr.2019.668190

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