Journal of Food Technology and Nutrition: 50 (2)

Open Access Article

1 - The Effect of Irradiation on the Natural Volatile Compounds of Dried Mint and the Migration of Chemicals from the Packaging Materials
F. Vedaei M. Mizani M. Mashhadi Boujar A. Gerami

Introduction: Dried vegetables such as mint are usually prepackaged irradiated to preventthe post contamination and reduce the microbial population. This process might affect thetype and the amount of natural volatile essential oils of the product and also some ions,fre More

Introduction: Dried vegetables such as mint are usually prepackaged irradiated to preventthe post contamination and reduce the microbial population. This process might affect thetype and the amount of natural volatile essential oils of the product and also some ions,freeradicals and low molecular weight volatile compounds might be released from the packagingmaterials due to radiolysis reactions migrated into the package and might be adsorbed ontoproduct.Materials and Methods: Dried mints, the mixtures of two species (spearmint, peppermint)were packaged in pouch of three layers of polypropylene film and were irradiated at 8, 10 and15 KGy. The changes in the natural volatile compounds of the product and those that werereleased from packaging and were isolated by distillation-extraction technique were analyzedusing gas chromatography equipped with flame ionization detector.Results: 59 different compounds were identified which might be classified into the followinggroups: a) the essential oils which were completely destroyed at three different doses(Sabinene, 7-myrcene). b) The essential oils which their concentration were increased byincreasing the irradiation dose (Trans sabinene hydrate, cis-jasmone). c) The essential oilswhich were safe in the lower doses but partially lost at 15KGy. d) Chemical volatilecompounds from polymeric packaging material which migrated into the package (tert-butylbenzene).Conclusion: The results indicated that essential oils from spearmint were more sensitive toirradiation than peppermint. To save the functional quality and also safety of prepackagedirradiateddried mint, processing dose may not exceed from 8KGy and more resistant mintspecies such as peppermint should be packaged in polymeric materials with lower sensibilityto irradiation, i.e. polyethylene terephthalate. Manuscript profile

Open Access Article

2 - 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

Open Access Article

3 - A Comparative Study Concerned with the Prevalence of Iron Deficiency Anemia in Infected and Non-Infected Persons with Helicobacter Pylori in the City of Kashan
M. H. Arabi M. Taghizadeh S. M. Takhte Firozeh F. Baharloei M. Pourbabaei M. Mahloji H. Akbari Sh. Alvani

Introduction: Helicobacter pylori is a common infectious disease that has numerous sideeffects. The impact of these infections because of decreased iron absorption in reducinggastric acid secretion and the consequent anemia has been mentioned. In this study, acomparativ More

Introduction: Helicobacter pylori is a common infectious disease that has numerous sideeffects. The impact of these infections because of decreased iron absorption in reducinggastric acid secretion and the consequent anemia has been mentioned. In this study, acomparative study concerned with the prevalence of iron deficiency anemia in infected andnon-infected persons with Helicobacter pylori in the city of Kashan have been studied.Materials and Methods: The people who were referred to the laboratory to evaluate theantibody IGg were 412 people of whom 229 were infected and 183 were non-infected. 3 ml ofblood samples were taken to measure the serum ferritin (SF) and complete blood count (CBC).Results: The mean and standard deviation of competing blood counts based on the status ofinfection with H. pylori showed that the serum ferritin (SF) in the infected patients was lessthan the non- infected persons (p =0.04) and this difference based on gender was significant inwomen (p <0.001). The indices showed that the SF in all age groups of infected persons isLess than non infected persons and this difference in persons over 60 was also significant (p<0.001). Also in the women over 30, the mean of SF in infected persons was less than the noninfected persons and this difference was significant (p<0.05).Conclusion: The results showed that the amount of SF of H. pylori infected womenespecially in those over 30 significantly has decreased that might be due to the impairment of iron absorption in the infected persons. Manuscript profile

Open Access Article

4 - A Comparative Study Concerned with Differential Scanning Calorimeter (DSC) and Fatty Acid Profile Methods to Detect the Adulteration of Sunflower Seed Oil in Extra Virgin Olive Oil
A. Pashaei F. Shovakhi M. Fahimdanesh F. Badei A. Rahmani

Introduction: Extra virgin olive oil represents the popular source of oil in the Mediterriancountries. The price of extra virgin olive oil is increasing rapidly in the world market, due tomany factors namely special organoleptic and health attributes. Therefore this pop More

Introduction: Extra virgin olive oil represents the popular source of oil in the Mediterriancountries. The price of extra virgin olive oil is increasing rapidly in the world market, due tomany factors namely special organoleptic and health attributes. Therefore this popular oilmight be subjected to adulteration. In this research, the application of Differential ScanningCalorimeter (DSC) and fatty acid profile methods to detect the adulteration of sunflower seedoil in extra virgin olive oil has been studied.Materials and Methods: Refined sunflower seed oil was added to extra virgin olive oil atdifferent portions (5, 10, 15 and 20 percent) and the thermal analysis of the samples wereperformed using DSC and the fatty acid composition of the samples were determined by GCapparatus.Results: The results of the thermal analysis showed that the addition of sunflower seed oilcreated significant changes in cooling and heating thermograms of DSC. The enthalpy, onsetand maximum temperature of major crystallization peak for at least 10% adulteration and theenthalpy and maximum temperature of minor melting peak for 5% adulteration indicatedsignificant differences as compared to the extra virgin olive oil (P<0.05). The results alsoindicated that the major fatty acids in the mixture with at least 5% sunflower seed oil showedsignificant differences as compared to extra virgin olive oil (P<0.05). The quantities ofbehenic and linoleic acids in the mixtures of 15 and 20 % added sunflower seed oil to olive oilindicated higher amounts than those defined as standard values.maximum limit of standardvalue.Conclusion: The DSC method might be evaluated as a valuable method to detect theadulteration of refined sunflower seed oil in extra virgin olive oil however this method has itslimitations regarding the percent of added oil. Manuscript profile

Open Access Article

5 - The Optimization and Modeling of the Formulation and Cooking Conditions of a Processed Analogue Cheese on the Base of UF-Feta Iranian Cheese through the Slow Cooling Method
J. Shabani H. Mirzaei S. M. Jafari M. Sarfarazi

Introduction: Processed cheese is the resulted of the combination of natural cheese withdairy and non-dairy elements. A simple type and production technology of processed cheeseis based on the application of low quality cheeses with wide extent of flavor and texture tha More

Introduction: Processed cheese is the resulted of the combination of natural cheese withdairy and non-dairy elements. A simple type and production technology of processed cheeseis based on the application of low quality cheeses with wide extent of flavor and texture thathas resulted in the increased production of this product as a suitable substitute for the naturalcheese. The aim of this study is to optimize the replacement of milk fat with the sunflower oilat different times and temperatures of cooking through the slow cooking method concernedwith the physical properties of the processed cheese.Materials and Methods: In this study, response surface methodology (RSM) was employedto investigate the effect of vegetable oil concentration (20, 30 and 40%), cooking temperature(65, 75 and 85ᵒC) and time (5, 10 and 15 min) on the physical properties of the cheese thatconsisted of hardness, meltability and oiling-off through the slow chilling method.Results: As the vegetable oil concentration increased, the cheese hardness decreased (P<0.01)and there were no significant differences in the oiling off and meltability of the cheese. Theeffect of time and temperature of cooking was inversely related to the vegetable oilconcentration.Conclusion: The optimum conditions for the production of the processed analogue cheesewere the vegetable oil concentration of 20%, cooking temperature of 85ᵒC and time of 15 minunder which the optimum values for the hardness, meltability and oiling-off were 23.337,237.5 and 228.2% respectively. Manuscript profile

Open Access Article

6 - Lactic Fermentation of Camel Milk via some of Exopolysaccharide Bacteria Generator and Investigation of the Physicochemical and Antioxidant Properties of the Resulted Product
M. Ghaforiyan H. Ezzatpanah A. Mohammadi Nafchi M. Tajabadi Ebrahimi

Introduction: Due to the problems concerned in urban life and the consequences of noncommunicablediseases such as diabetes, cardiovascular disease and cancer, it is necessary tochange the eating habits as a way to help and slow down the diseases. Camel milk is a healthy More

Introduction: Due to the problems concerned in urban life and the consequences of noncommunicablediseases such as diabetes, cardiovascular disease and cancer, it is necessary tochange the eating habits as a way to help and slow down the diseases. Camel milk is a healthyvaluable source that can be presented on the consumers table and can be fermented to extendits shelf life. This research has studied the thermal process of camel milk with producingExololysaccharide bacteria which in addition exhibits antioxidant activity and is effective inimprovement of the sensory characteristics of fermented process.Materials and Methods: Camel milk has been heated at 85°C for 15 minutes and then isimpregnated with Exopolysaccharide bacteria including lactobacillus casei TD4, lactobacilluscasei T20, and lactobacillus plantarum. After incubation periods of first, seventh, fourteenthand twenty first days the physico-chemical characteristics particularly the antioxidant andsensory properties were evaluated.Results: The findings determined that the thermal process apart from the safety increased theshelf life of the product. Strains producing Exopolysaccharide beside the products as theresult of fermentation like lactic acid give the product more acceptability from consumerviewpoint and also have significant role in increasing the antioxidant activity. These productsat refrigerator temperature after 14 days have the highest antioxidant property.Conclusion: This research work indicated that the thermal process did not exhibit significanteffect on the chemical composition and antioxidant activity of the product. In factfermentation by suitable lactic bacteria makes it valuable due to the increase in the shelf life. Manuscript profile

Open Access Article

7 - Determination and Investigation of Some Physical and Mechanical Properties of Almond (Rabi Variety)
M. Salimi M. Gholami Sh. Mohseni E. Abdolalizade

Introduction: Optimum machinery and equipment designing for transportation, harvest andprocessing of agricultural products need the knowledge of physical and mechanical propertiesof the products.Materials and Methods: In this research, the physical properties consisting More

Introduction: Optimum machinery and equipment designing for transportation, harvest andprocessing of agricultural products need the knowledge of physical and mechanical propertiesof the products.Materials and Methods: In this research, the physical properties consisting of dimensions,mass, average geometrical diameter, sphericity, surface area, volume and the process ofmoisture attraction and the mechanical properties including force, deformation, ruptureenergy and power of almond the variety of Rabi were determined and evaluated.Results: The average of geometrical diameter for the whole almond was 22.37 mm and for itskernel was 13.42 mm. The sphericity for the almond and its kernel were 0.654% and 0.523%respectively. By placing some samples of almond kernel in the water, the process of moistureabsorption of almond kernel was studied and the mathematical models were presented. Themoisture absorption of the kernel when placed in the water for a period of 9-13 hours was 36-41% and this raised to 44% after 18 hours.Conclusion: Statistical coefficient of friction of almond and its kernel on glass andgalvanized iron was the minimum, respectively. Study of the effect of moisture on thestatistical coefficient of friction showed that by increasing the moisture, this coefficientincreased. Investigation concerned with mechanical properties showed that the effect ofloading speed and direction on rupture force, energy and power in probability level of 1%were significant. Power consumption to rupture almond was increased by increasing the speedfrom 50 to 200 mm/min. By increasing loading speed the rupture force was significantlydecreased and deformation in rupture point was increased. Rupture force of almond in loadingin the direction of axis was minimum. Manuscript profile

Open Access Article

8 - Evaluation of Gluten Free Bread by Using Sorghum Flour and Qodume Shahri and Xanthen Gums
H. Bagheri M. Mohebi A. Kocheki

Introduction: The use of gluten free flour is gradually gaining prominence worldwide due tothe nutritional reasons for bread making. The most common disease caused by the protein,prolamin ingestion is celiac and the only effective treatment is to strict the diet free of More

Introduction: The use of gluten free flour is gradually gaining prominence worldwide due tothe nutritional reasons for bread making. The most common disease caused by the protein,prolamin ingestion is celiac and the only effective treatment is to strict the diet free ofprolamin.Materials and Methods: This paper examines the effect of two different hydrocolloids,Qodume shahri (QSG) and xanthan gums (XG) at the concentrations of 0, 0.5 and 1% (w/wflour basis) on the rheological properties of dough and sensory characteristics of breadproduced from gluten free sorghum flour. The crumb cell structure was also studied usingdigital image analysis technique.Results: The results showed that the hydrocolloids QSG and XG had positive effects on thebread quality and sensory acceptability of fresh gluten free bread. The results indicated thatthe addition of either of the two cited hydrocolloids could improve the quality of the doughand bread produced.Conclusion: According to the results it might be concluded that Qodume shahri gum actsquite similar to xanthan gum. The work also indicated that the bread produced by wheat flourhas slightly higher acceptability by consumer as compared to the gluten free bread producedbut the production of latter is quite possible. Manuscript profile

Open Access Article

9 - Modelling Kinetics of Thermal Colour Degradation in Production of Beetroot Juice Concentrate by Various Heating Methods
A. Ghorbani Hasan Saraei S. A. Shahidi M. Mohebbi R. Moaziyan

Introduction: Preservation of natural colour, as a quality attribute and characteristic ofbeetroot concentrate might be considered as a possibility if the knowledge of kinetic of colorchange is studied thoroughly.Materials and Methods: Three different heating/evaporatio More

Introduction: Preservation of natural colour, as a quality attribute and characteristic ofbeetroot concentrate might be considered as a possibility if the knowledge of kinetic of colorchange is studied thoroughly.Materials and Methods: Three different heating/evaporation processes were employed forthe production of beetroot juice concentrate. The juice was concentrated to a final 40 °Brixfrom an initial °Brix of 10 by microwave heating, rotary vacuum evaporator and evaporatingat atmospheric pressure.Results: The concentration of the final juice at 40 °Brix was achieved in 40, 43 and 70minutes by using microwave, rotary vacuum and atmospheric heating processes, respectively.The changes in colour during the concentration processes were investigated. Total colourdifferences (KE) and L, a and b parameters were used to estimate the extent of colour changesby using Hunter Lab equipment. All colour parameters were decreased with time. The zeroorder,first-order and a combined kinetics model were applied to the changes in colourparameters.Conclusion: The results indicated that the variation in TCD followed both first-order andcombined kinetics models, and parameters L, a and b followed only the combined model.This model implied that the colour formation and pigment destruction occurred duringconcentration processes of beetroot juice. Manuscript profile

Open Access Article

10 - The Assessment of Temperature and Sample Size on Color Variations, Pirovic Acid and Allicin in Local Shushtar Garlic after Drying
A. Rezvani Aghdam S. M. H. Aleomrani nezhad J. Khazaei

Introduction: Dried garlic with various nutritional and medicinal values is used in foodindustry as flakes or powder. The nutritional and medicinal properties of garlic are attributedto Allicin. This substance (a compound of Tyosulfinates) is produced enzymatically afte More

Introduction: Dried garlic with various nutritional and medicinal values is used in foodindustry as flakes or powder. The nutritional and medicinal properties of garlic are attributedto Allicin. This substance (a compound of Tyosulfinates) is produced enzymatically aftercrushing. Since the temperature affects the enzymatic action that results in pirovic acid andallicin. The size and temperature are two critical factors to prevent color change and reduceallicin and pirovic acid present in garlic during drying process.Materials and Methods: This study investigated the effects of sample size and temperatureon qualitative characteristics such as color of powder and pirovic acid and alicin retention in aconvective hot-air dryer. For this reason whole and half and minced Shushtar garlics (Alliumsativum L.) were dried at air temperatures of 50 and 70°C with the relative humidity of 22%.Results: According to the obtained results by increasing the temperature from 50 to 70 °C thecolor of half garlic have changed and allicin and pirovic acid have been increased. Thequantity of pirovic acid and color of the minced samples were not affected significantly by thetemperature of drier but allicin content of minced samples were reduced by increasedtemperature. Whole garlic dried at 70 °C was not affected by change in color but thequantities of present allicin and pirovic acid were reduced considerably.Conclusion: According to the findings in this research work the condition that the halvedsamples were dried at 70 °C could be regarded as the best condition for producing garlicpowder. Manuscript profile

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