Journal of Food Technology and Nutrition: 46 (2)

Open Access Article

1 - Effects of Date Stone Powder on Characteristics of Biscuit Dough and Hard Biscuit
مهسا Majzobi حسن Mansoury S. R Falsafi عسگر Farahnaki

Introduction : Date stone is one of the by-products of date processing factories with a high nutritional value and high fiber content. Therefore, it has a great potential for enrichment of different food products. The main aim of this study was to determine the effec More

Introduction : Date stone is one of the by-products of date processing factories with a high nutritional value and high fiber content. Therefore, it has a great potential for enrichment of different food products. The main aim of this study was to determine the effects of date stone powder on the quality of dough and the biscuits produced. Materials and Methods: Date powder was added to the biscuit formula at different levels of 0, 5, 10 and 15% (flour weight basis) and the rheological properties of dough and physical and sensory characteristics of the made biscuits were studied. Results: Farinograph results showed that by increasing the level of date stone powder, the dough water absorption capacity is increased, dough consistency is decreased and dough softening character is increased. In addition, the resulted biscuit density is increased while the volume is decreased. The results of the Texture Analyser indicated that by increasing the percentage of the date stone powder, the resulted biscuit hardness is increased. Most of these changes were statistically significant (P<0.05) at 10 and 15% addition of date stone powder as compared to the 0 and 5%. Addition of less than 15% date stone powder resulted in a product with appropriate sensory properties. Conclusion: Considering the low cost, availability and the nutritional value of date stone powder particularly fiber, carbohydrates, mineral, protein and oil, the powder might be employed for enrichment of biscuits. Based on the findings, the addition of less than 15% powder to the dough resulted in biscuits with increased nutritional value particularly higher fiber content and desirable sensory characteristics. Keywords: Biscuit, Date Stone Powder, Date by-products Manuscript profile

Open Access Article

2 - The Effect of Alkali Pretreatment on the Physicochemical and Rheological Properties of Iranian Beluga Fish Gelation
سمیرا Sabagh Pour علی Motamed Zadegan میلاد Hadidi

Introduction: Gelatin is a natural biopolymer that is most widely used in food industry. Commercial gelatin due to its social, cultural and religious reasons are not acceptable by some therefore, gelatin extracted from fish processing waste might be employed as an al More

Introduction: Gelatin is a natural biopolymer that is most widely used in food industry. Commercial gelatin due to its social, cultural and religious reasons are not acceptable by some therefore, gelatin extracted from fish processing waste might be employed as an alternative source for commercial gelatin. Materials and Methods: In order to optimize the extraction of gelatin from the skin of Iranian beluga fish ( Huso huso), the effect of different concentrations of NaOH (0.01, 0.05 and 0.075 N) and Ca(OH) 2 (0.01, 0.05 and 0.075N) on the extraction yield, melting point, viscosity, gel strength, colour and the molecular weight of extracted gelatin were investigated. Results: The results indicated that the highest extraction yield was obtained when 0.05 N Ca (OH) 2 was employed. The highest and lowest melting points (30.98 and 28.0°C) were related to the treatments concerned with 0.01N NaOH and 0.05 N Ca (OH)2 respectively (p< 0.05). The viscosities were increased as the alkali concentrations were reduced, however sodium hydroxide concentration affected the viscosity more than calcium hydroxide (p<0.05). Gel strength was affected more by 0.01N sodium hydroxide. There were not significant differences between the treatments concerning colour changes. Conclusion: The results indicated that 0.01 N NaOH treatment produced gelatin with improved functionality and characteristics. Manuscript profile

Open Access Article

3 - The Effect of Ultrasound-Assisted Conditions on the Extraction of Phenolic Compounds and Flavonoids from Autumn Olive Fruits (Elaeagnus umbellate)
سعیده Khademi شاهین Mardani Nejad

Introduction:   Plants are rich source of phenolic compounds (phenolic acids, flavonoids and tannins) that are natural antioxidants. The purpose of the present study was to use two   ultrasonic methods including probe and bath for the extraction of phenol More

Introduction:   Plants are rich source of phenolic compounds (phenolic acids, flavonoids and tannins) that are natural antioxidants. The purpose of the present study was to use two   ultrasonic methods including probe and bath for the extraction of phenolic compounds and   flavonoids from autumn olive and   evaluate the ability of the extracts to scavenge DPPH free radical using three extraction solvents consisting of water, 80% methanol and 70% ethanol. Materials and Methods:   Water, 80% methanol and 70% ethanol were used as extracting solvents and the effect of different extraction periods (30, 60 and 90 min) for bath method and   5, 10 and 20 min for probe method were evaluated on the extraction of phenolic compounds.   Results:   The results showed that in the probe method of ultrasonic, the highest phenolic compounds (13.8 ± 0.05 milligrams gallic acid/ g dried sample) and DPPH radical scavenging   activity (98.94%) were obtained using70% ethanol as solvent within 20 minutes of extraction   period. In the ultra sound bath, the highest extraction rate of phenolic compounds (15.82 ±   0.057mg gallic acid equivalent/ g dry sample) and flavonoids (7.09 ± 0. 110 mg of quercetin   per gram of dry sample) were obtained by the application of 70% ethanol within 90 minutes.   Conclusion:   The results indicated that the probe and bath methods of ultrasound had different effects on extraction of bioactive compounds from autumn olive. In each extraction method,   the rate of extraction of phenolic compounds and flavonoids were solvent dependent and in all   the extraction method, 70% ethanol showed the best effect as extracting solvent   . Manuscript profile

Open Access Article

4 - Evaluation of the Antioxidant Activity of Some Rosaceae Plants as an Alternative to the Synthetic Antioxidants in Food Industry
فائزه Kamali A.R Sadeghi Mahonak زهرا Nasiri far

Introduction : The applications of natural antioxidants with medicinal values are growing in the preventive medicine and food industries. This study investigates the antioxidant ability of five species of Rosaceae family and compares the activities with the synthe More

Introduction : The applications of natural antioxidants with medicinal values are growing in the preventive medicine and food industries. This study investigates the antioxidant ability of five species of Rosaceae family and compares the activities with the synthetic antioxidants BHT, BHA as well as the natural ascorbic acid.   Materials and Methods : In this study, the phenolic content of the methanolic extract of the samples were isolated and the antioxidant activities of five species of Rosaceae were determined by using DPPH free radical and nitric oxide scavenging , and the results were compared to the synthetic antioxidant Results : The results showed that the content of studied plant samples ranged from 0.51±0.41 – 35.53±0.89 mgGAEg -1. Concentraition of extract for scavening 50 percent of free radicals and nitric oxide radicals varied from 77.42 ± 0.91 to 1484.2 ± 96.44 and 233.24±3.39- 1572.46±203.76 Ug/ml. The highest phenolic amount was related to the Rosa damascena Mill leaf and next grade Cydonia oblonga Mill leaf. Extract of damask Rose, Quince leaves, damask Rose petals, Quine fruit and seed and Almond seed had high antioxidant activity and no significant difference was observed between them and the synthetic antioxidants (BHT, BHA and Vit C). Conclusion : The results of this study clearly suggested that there is a significant relationship between the antioxidant activity and the phenolic concentration and the extracts of damask Rose, Quince leaves, damask Rose petals, Quince fruit and seed and almond seed might be employed as appropriate alternatives to the synthetic antioxidants. Manuscript profile

Open Access Article

5 - Assessment of Contaminated Packed and Unpacked Spices (Black-Pepper, Red-Pepper, Sumac, Cinnamon) With Aerobic Spores in Zanjan City
زینب Sedaghat مهران Mohseni کوروش Kamali مریم Hasan شاهرخ Shabani نیکتا Ferdosi

processes develop specific flavor and aroma and color in foods. Microbial contamination ofspices, like most of the agricultural products, is quite important regarding the health andhygiene. The aim of this research is to evaluate and assess the microbial status of packe More

processes develop specific flavor and aroma and color in foods. Microbial contamination ofspices, like most of the agricultural products, is quite important regarding the health andhygiene. The aim of this research is to evaluate and assess the microbial status of packed andunpacked spices, in Zanjan city.Materials and Methods: Total of 80 samples of packed and unpacked spices (black pepper,red pepper, sumac, cinnamon) were collected randomly from the food supplying centers andlocal retail stores in Zanjan city. Experiments were carried out for the presence of aerobicspores according to the Iranian standards.Results: Average of total aerobic mesophilic spores count based on CFU/g were 1.6×107 forred pepper, 6.6×106 for black pepper, 4.3×104 for cinnamon and 3.5×102 for sumac. Averagesof total aerobic mesophilic spore counts for packed and unpacked spices were 3×106 CFU/gand 8.4×106 CFU/g, respectively. The average loads of total aerobic mesophilic spores werehighest in red pepper and lowest in sumac. Average of total aerobic mesophilic bacteria countin the red pepper and black pepper as compared to the international standard (ICMSF) werehigher.Conclusions: It is therefore recommended to apply disinfection and sterilization methodssuch as gamma irradiation at the rate of 10 KG to reduce the contamination of the sporeforming bacteria in spices, especially the spices that are consumed without undergoingcooking process. Manuscript profile

Open Access Article

6 - A Comparative Study Concerning Qualitative Characteristics that Influence the Refining Operation of Raw Imported Sugar and the Sugar Produced Domestically
M. E Bahrami مسعود Honarvar

of syrup. Raw cane sugars are most widely used and are important as raw materials in thesugar industry. The purpose of this study is to evaluate and compare the quality of raw canesugar and the factors influencing and controlling the refining process and compare the res More

of syrup. Raw cane sugars are most widely used and are important as raw materials in thesugar industry. The purpose of this study is to evaluate and compare the quality of raw canesugar and the factors influencing and controlling the refining process and compare the resultswith the domestically produced sugars.Materials and Methods: This study evaluates the physical and chemical properties such asmoisture, ash, sucrose content, pH, refractive index, colour, invert content, dextran and starchconcentrations in the raw sugar.Results: The result indicated that the imported samples of raw sugars had higherconcentration of sucrose but lower percentages of invert, dextran, colour and ash as comparedto the domestic samples. This might affect the cost of the refining operation. It is worth tomention that the imported raw sugars had generally higher starch concentrations than thedomestic samples.Conclusion: The imported samples with high polarization and low impurities arerecommended to produce the white sugar. Manuscript profile

Open Access Article

7 - The Relations between Breakfast Consumption, Body Composition and Cardiorespiratory Fitness in School Children
ماندانا Gholami لیلا Mohamadi Asl

Introduction: The children who eat breakfast, have better cardiorespiratory fitness (CRF),and enhanced ability to learn as compared to others who do not follow this pathway. The aimof this study is to analyse the relations between the eating breakfast, body composition More

Introduction: The children who eat breakfast, have better cardiorespiratory fitness (CRF),and enhanced ability to learn as compared to others who do not follow this pathway. The aimof this study is to analyse the relations between the eating breakfast, body composition andCRF in school children.Materials and Methods: A cross-sectional study was carried out including 164 girls agedbetween 9 to 11 years. Body composition, CRF and Physical Activity level were assessedduring school time. Frequency of eating breakfast was assessed by a questionnaire andclassified as never, sometimes or always. Fitness was estimated from a 540 m test and theparticipants were classified as having low or high CRF. Body composition was evaluated andchildren were classified as obese or non-obese. PA was estimated from physical activityquestionnaire and the participants were classified as having low or high PA.Results: Frequency of eating breakfast showed that 18% of school children never hadbreakfast, 24% ate sometimes and 58% always ate breakfast. There was no significant relationbetween the frequency of breakfast and anthropometric characteristic. Breakfast consumptionwas not associated with physical activity (p=0.3) and with CRF (p=0.3).Conclusion: fitness level, body composition and PA are not associated with the frequency ofeating breakfast in schoolchildren. Manuscript profile

Open Access Article

8 - Assessment of the Enzymatic Extraction of Rapeseed Oil and the Effects on the Quantity and Quality Characteristics of the Oil
فهیمه Agah سودابه Ein Afshar ریحانه Ahmad zade Ghavi Del

Introduction: Enzymatic extraction of the oil is a method that the cell wall degradationoccurs by the enzyme and the components of the cell are transferred to the aqueous phase thatfacilities pure separation by centrifugation. Cell wall complex structure of different va More

Introduction: Enzymatic extraction of the oil is a method that the cell wall degradationoccurs by the enzyme and the components of the cell are transferred to the aqueous phase thatfacilities pure separation by centrifugation. Cell wall complex structure of different varietiesand regions has caused the suitable enzymatic extraction conditions to be different. The aimof the present study is to evaluate and assess the enzymatic extraction of rapeseed oil and itseffect on the extracted oil.Materials and Methods: In this study for the enzymatic extraction of oil, pectinex ultra SPLand protease were employed. The statistical analyses were carried out using factorialexperiment with three levels of enzyme concentrations (1, 2 and 3%), temperatures (35 ,45and 55ºC) and times (3 ,4 and 5 h) on the oil extraction yield, phosphorous content, acidity,peroxide and protein contents of meal where Okapi variety of Khorasan region was chosen tobe investigated.Results: The results indicated that the enzyme concentration, temperature and time, hadsignificant effects (p<0.01) on the extracted yield, phosphorous content and protein of meal.The enzyme concentration at 2 and 3 %, with temperature at 44 and 55 and time ofincubation for 4 and 5 hours showed to be the most suitable conditions. There were nosignificant differences (p<0.05) between mean values of acidity and peroxide at differentextraction conditions. The changes of acidity and peroxide values under different enzymaticextractions were not statistically significant and they were low at all conditions.Conclusion: The enzyme concentration of 2% and the temperature of 45 ºC and time of 4hours incubation were selected as the optimum conditions for the enzymatic extraction ofcanola oil.   Manuscript profile

Open Access Article

9 - A Study Concerned with the Factors Affecting the Fungal Growth and Aflatoxin Production During Storage of Pistachio in Kerman Province
محمد Moradi حسین Hokm Abadi S. R Fani

Introduction: Aflatoxin contamination might occur due to the improper storage conditions ofharvested pistachios. Different environmental factors affect the fungal growth and mycotoxinproduction as the harmful secondary metabolites. Improved storage conditions can beeffe More

Introduction: Aflatoxin contamination might occur due to the improper storage conditions ofharvested pistachios. Different environmental factors affect the fungal growth and mycotoxinproduction as the harmful secondary metabolites. Improved storage conditions can beeffective to prevent the contamination of pistachios.Materials and Methods: Environmental factors consisting of kernel moisture content,relative humidity, temperature, water activity and fungi and pests might affect thecontamination of pistachio. These were studied in 47 stores and warehouses in the cities ofKerman, Sirjan, Zarand and Rafsanjan regions at three month intervals for the storage periodof 12 months.Results: The levels of water activity and kernel moisture content in this study ranged from0.12 to 0.46 and 3.1 to 5.3 (%), respectively. In most stores, the average of relative humidityranged from 24 to 26 % with minimum and maximum values of 13.7 and 36.5 respectivelyand average temperature of 23.3 to 26.1 ZC. On the other hand, observed low levels of kernelmoisture content and water activity remained at a constant level for most sampling times.These results indicated that equilibrium moisture content was not in favor of Aspergillusflavus growth and aflatoxin production. The observation also showed that the frequency ofstorage pest contamination was less than 1% and Aspergillus contamination varied fromundetectable to 1 %.Conclusion: The stores or warehouses conditions concerned with pistachio in Kermanprovince are not in situations to create and promote fungal growth and aflatoxin production. Manuscript profile

Open Access Article

10 - The Application of Taguchi Method in the Optimization of Dispersive Liquid – Liquid Microextraction of Menthe piperita Floral Water
فرشته Nematolahi شهلا Mozafari سام Saremi

Introduction: Microextraction is regarded as an extraction technique where the volume of theextracting phase is much smaller than the sample. Therefore extraction does not take placecompletely and thus a fraction of analytes is transferred in to the extracting phase. Ho More

Introduction: Microextraction is regarded as an extraction technique where the volume of theextracting phase is much smaller than the sample. Therefore extraction does not take placecompletely and thus a fraction of analytes is transferred in to the extracting phase. However insome cases after the extraction the concentration of extractable correlates with the initialconcentration. Therefore the aim of this research work is the optimization of liquid –liquidmicro extraction of Menthe piperita floral water.Materials and Methods: Floral water of Menthe piperita was obtained from the localmarket. Ethanol and chloroform were used as extracting solvents and the obtained chemicalcompounds were applied onto a GC- MS. Taguchi method was applied to determine theoptimum extraction of active compounds in the sample.Results: The application of Taguchi method indicated that ethanol and chloroform tetrachloride at the concentrations of 500 and 60 showed the highest microextraction raterespectively.Conclusion: 93% of the chemical compounds present in the sample were identified using theleast quantity and volume of the extracting solvent. Manuscript profile

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