Journal of Food Technology and Nutrition: 54 (2)

Open Access Article

1 - 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

Open Access Article

2 - Ultrasound-Assisted Extraction of Antioxidant Extract from Lettuce (Lactuca sativa L.) Wastes and Evaluation of the Antioxidative Activity
N. Ahmadi Kamazani A. H. Elhamirad M. Ghavami M. Moridi Farimani M. Armin

Introduction: In spite of the high antioxidant activity in lettuce wastes, there is not any reports on the application of the antioxidant extract from lettuce wastes to stabilize the edible oils. The aims of this study were to investigate the recovery of antioxidant ext More

Introduction: In spite of the high antioxidant activity in lettuce wastes, there is not any reports on the application of the antioxidant extract from lettuce wastes to stabilize the edible oils. The aims of this study were to investigate the recovery of antioxidant extract from outer leaves of lettuce as the wastes via ultrasonic extraction and evaluate the antioxidative effect of the extract. Materials and Methods: The powdered lettuce sample was extracted with ethanol/H2O (70:30, V/V) using ultrasonic extraction at the temperature of 50˚C and time of 30 minutes with the frequency of 40 KHZ and solid to solvent ratio of 1:20 (w/v) in an ultrasound water bath. The extractive yield, total phenolic compound (TPC) and IC50 were determined. The yielded extract was added to tallow olein in order to study its stabilizing effect. The protective effects of the extracts at different concentrations were evaluated by monitoring the peroxide, p-anisidine, totox values and oxidative stability index levels under accelerated oxidation. The antioxidant activities of the extract of the lettuce wastes at different concentrations to stabilise tallow olein were compared to BHA and BHT at 200 ppm concentration. Results: The extractive yield, TPC and IC50 were 30.45 ± 1.20 (%), 600.15 ± 6.29 (mg GAE /100g DW) and 174.05 ppm, respectively. The results indicated that the extract at 2000 ppm have a good activity as compared to BHT at 200 ppm. Conclusion: The antioxidant extract of the lettuce wastes might used as a natural antioxidant in retarding the oxidation rate of edible oils. Manuscript profile

Open Access Article

3 - سینتیک کاهش رطوبت خرمالو در طی فرآیند خشک کردن ترکیبی هوای داغ- مادون قرمز
F. Salehi M. Kashani Nejad P. Siah Mansori E. Moradi

Introduction: Investigation of the mass transfer kinetics and moisture diffusivity coefficients can be useful tools for optimal control of the drying process condition and increasing the product quality. Materials and Methods: In this study, kinetic modeling of persimmo More

Introduction: Investigation of the mass transfer kinetics and moisture diffusivity coefficients can be useful tools for optimal control of the drying process condition and increasing the product quality. Materials and Methods: In this study, kinetic modeling of persimmon drying in a combined hot air- infrared dryer was investigated. The effect of hot air temperature at three levels of 55, 65 and 75 °C and radiation lamp power at three levels of 150, 250 and 375 W on time and drying rate, and moisture diffusion coefficients during drying process of persimmon were evaluated. Results:  By increasing the temperature of drying from 55 to 75 °C, 36 % of the drying time was reduced and by increasing the power of infrared lamp from 150 to 375 W the time of drying of persimmon was reduced by 68.4%. The effect of infrared heat power and hot air temperature on effective diffusivity coefficient of persimmon was investigated and the results showed that the effective diffusivity coefficient was increased by increasing the heat source power. Effective diffusivity coefficient of persimmon moisture was between 1.8×10-9 to 1.3×10-8 m2/s. Conclusion: The results indicated that the effect of hot air temperature and radiation lamp power on the drying process of persimmon is significant. In modeling of persimmon drying process, the logarithmic model is a better match with the experimental results as compared to the other models. Manuscript profile

Open Access Article

4 - The Effect of Environmental Conditions, Planting and Harvest Time on the Quantity and Technological Values of Beet Sugars Cultivated in West Part of Iran
M. E. Bahrami M. Honarvar

Introduction: Sugar beet (Beta vulgaris L.) might be considered as one of the most important agricultural plants. The quality and technological values of sugar beets differ from each other and are considered important in sugar industry. The technological values of sugar More

Introduction: Sugar beet (Beta vulgaris L.) might be considered as one of the most important agricultural plants. The quality and technological values of sugar beets differ from each other and are considered important in sugar industry. The technological values of sugar beet are defined as physical and chemical properties that might be changed by different environmental conditions and genotypes and also determined after extraction of sugar in industry. Materials and Methods: This study was carried out during the years 1391-1392 in Hamedan sugar factory. First, the influences of different climatical conditions on the technological values of sugar beet that were planted in the western part of Iran were determined. Various harvesting times were chosen to evaluate the effect of harvesting time on the quality of sugar beet and finally the effects of genotypes on the quality of the products were demonstrated. Results: Significant differences related to the influence of different climatical conditions on sugar beet quality were observed. In the case of harvesting time, the results indicated that the concentrations of sodium, potassium and nitrogen can vary at different times. The genotype affected the concentrations of potassium and nitrogen as well as the alkalinity coefficient of sugar beets. Conclusion: The results of this study indicated that different environmental conditions are most important factors that influence the sugar beet quality.   Manuscript profile

Open Access Article

5 - Optimisation and Evaluation of Saffron Extraction Conditions in the Binary and Ternary Solvent Systems
B. Ghorani R. Kadkhodaee B. Emadzadeh A. R. Sadeghian

Introduction: Saffron with the botanical name of Crocus sativus L., is the most expensive spice in the world. Introduction of a suitable method for the extraction of these bioactive compounds, as well as the technological and economical issues are important points to be More

Introduction: Saffron with the botanical name of Crocus sativus L., is the most expensive spice in the world. Introduction of a suitable method for the extraction of these bioactive compounds, as well as the technological and economical issues are important points to be considered. The aim of this study is to develop the most economical method to extract the bioactive compounds of saffron. Materials and Methods: In the present study the extraction conditions of crocin, safranal and picrocrocin in the binary solvent system (water: ethanol and water: acetone) as well as ternary solvent system (water: acetone : ethanol) were investigated  in terms of  different ratios of solvents and different ratios of solvent to saffron. Results: The best extraction conditions were found with the binary solvent system of ethanol: water; 3:2 with a solvent ratio of 12 ml per gram of saffron and also applying the ternary solvent system of water: acetone: ethanol (40:45:15) per gram of saffron at 25° C for 16 hours to extract the optimal saffron bioactive compounds. The amount of crocin, safranal and picrocrocin in the aqueous extract of saffron were measured 229.05, 35.17 and 75.53 respectively for the binary solvent system of ethanol: water and 272.96, 40.03 and 13.6 respectively for the ternary solvent system of water: acetone: ethanol (40:45:15). Conclusion: Based on the need for the desired color and flavor in various food processing, and considering the economical aspects, each of the proposed extraction method might be used.   Manuscript profile

Open Access Article

6 - Factors Affecting Food Security of Rural Farming Households in Kohkiluyeh and Boyer-Ahmad Province of Iran
S. Y. Zera' at Kish Zh. Kamaei

Introduction: Household food security refers to the available and adequate food supplies for the households to make sure that the members are provided with the minimum requirements of food. According to the definition set by the United Nation in 1986, food availability, More

Introduction: Household food security refers to the available and adequate food supplies for the households to make sure that the members are provided with the minimum requirements of food. According to the definition set by the United Nation in 1986, food availability, food access, and feeding sustainability are the three principle elements. Materials and Methods: The present study has been undertaken regarding the importance of household food security as a contributing factor concerned with the adequate growth and evolution for all the household members, therefore members can provide their society with prosperity, productivity and average food security state. This research investigates the factors affecting food security of the rural farming households in Kohkiluyeh and Boyer-Ahmad Province of Iran. Random sampling method was used to build a sample of 223 respondents including 223 householders from rural areas. Required data was extracted from household, expenditure and income report released by the Statistical Center of Iran. Results: The data was analysed using descriptive statistics, food security indices, food security shortage/surplus gap and probit model. The obtained results via the so-called calorie consumption method indicated that, 46% of rural households enjoy food security. These households were found to exceed recommended calorie consumption by 43%. In fact the rural households without food security were found to under take the recommended calorie consumption by 69%. Conclusion: The householder income, the ratio of food expenditure to household expenditure and farm size positively contributed to the household food security, while householder gender, household size and householder education are negatively associated to the household food security. Manuscript profile

Open Access Article

7 - The Effect of Salicylic Acid and Gum Arabic on Some Qualitative and Quantitative Characteristics of Ziziphus mauritiana Lam During Storage
S. Zarbakhsh S. Rastegar

Introduction: Indian Ziziphus is one of the important fruits of tropical and subtropical crops. This research evaluates the effect of salicylic acid and gum arabic on some postharvest qualitative and quantitative characteristics of this fruit (Ziziphus mauritina Lam,). More

Introduction: Indian Ziziphus is one of the important fruits of tropical and subtropical crops. This research evaluates the effect of salicylic acid and gum arabic on some postharvest qualitative and quantitative characteristics of this fruit (Ziziphus mauritina Lam,). Materials and Methods: The fruits were washed and then immersed in different concentrations of salicylic acid (1mM, 2mM and 4mM) and gum arabic (5 and 10%) along with a blank for fifteen minutes. The fruits were then packed and kept in the refrigerator at 4°C. The fruits were removed from the refrigerator every seven days for a period of thirty days and different characteristics such as weight loss, hardness, color, acidity and ascorbic acid content were evaluated. The factorial experiment in a completely randomized design with three replications was conducted. Results: The total acidity in all the treatments except salicylic acid (2 mM) and gum arabic (10%) were higher than the control samples (p<0.05). Gum arabic (10%) showed the highest stiffness however not statistically significant. Salicylic acid maintained the appearance of the fruits at all the concentrations. Salicylic acid at 4 mM had the best activity, while at the concentration of 2 mM the conversion of green to yellow (the Hue) was the least. The treatment with 10% gum arabic was the best treatment concerned with the weight loss.  Conclusion: The results indicated that salicylic acid has preserved the appearance, brightness and gum arabic (10%) was more effective for hardness and affected the weight loss.  Manuscript profile

Open Access Article

8 - The Effect of 16 Weeks of Low Calorie Diet on Irisin Serum Levels and Insulin Resistance Index in Obese Sedentary Women
A. Ramezankhani R. Sori

Introduction: Irisin is a new adipokine that is released from membrane protein FNDC5 and has positive effects on metabolism. The aim of this study was to survey the effects of caloric restriction on serum irisin levels and insulin resistance index in obese sedentary wom More

Introduction: Irisin is a new adipokine that is released from membrane protein FNDC5 and has positive effects on metabolism. The aim of this study was to survey the effects of caloric restriction on serum irisin levels and insulin resistance index in obese sedentary women. Materials and Methods: Twenty women (Mean± SD: 41.40±4.53 years; 76.69±6.14 Kg) who referred to home health of west of Tehran were divided into two groups; caloric restriction group (n=10) and control group (n=10). The calorie restriction group, in the intervention period, received 25% less than the estimated daily energy requirement. Serum irisin, glucose, insulin levels and insulin resistance using HOMA-IR were measured before and after 16 weeks. Results: Weight, BMI (body mass index), WHR (waist to hip ratio), serum irisin, fasting glucose, fasting insulin and HOMA-IR were decreased significantly in the caloric restriction group. Significant correlation were observed between changes of serum irisin levels with changes of body weight, WHR, HOMA-IR, fasting glucose and fasting insulin levels (p<0.05). Conclusion: There is a significant correlation between serum irisin levels with BMI, WHR and HOMA-IR. 16 weeks of caloric restriction is effective in reduction of serum irisin levels and insulin resistance in obese sedentary women. Manuscript profile

Open Access Article

9 - The Effects of Cold Pressed Colza Oil on the Hematological, Biochemical and Liver Enzymes Factors of Rat
L. Zinatbakhsh Z. Piravi vanak A. R. Mohajer T. Shokri A. R. Hasani Baferani

Introduction: The increase in the production, consumption and nutritional benefits of oils extracted by cold press method has been studied. The safety of colza oil extracted by this method has been studied and compared with refined colza oil in respect of hematological, More

Introduction: The increase in the production, consumption and nutritional benefits of oils extracted by cold press method has been studied. The safety of colza oil extracted by this method has been studied and compared with refined colza oil in respect of hematological, biochemical and liver enzymes factors in rats. Materials and Methods: According to the guideline for chemical testing the study of oral toxicity in rodents, 56 rats were divided into five groups: group 1 were fed with the normal diet, group 2 were fed by the normal diet and refined colza oil with the dose of 5 mg/kg of body weight and groups 3, 4 and 5 were fed by the cold pressed colza oil with the doses of 2.5, 5 and 7.5 mg/kg of body weight respectively, in addition to their normal diet. During the ninety days periods, some factors namely body weight, food and water consumption, toxicity, clinical observations, ophthalmic examinations, were studied. Results: Weight variation, blood parameters and biochemical factors of rats were investigated and accordingly showed significant decreases in triglyceride level and liver enzymes (ALT, AST) among the group fed by the cold pressed colza oil as compared to the group receiving refined colza oil (The difference was considered statistically significant (P<0.05)). Conclusion: Colza oil extracted by the cold press method as described earlier did not affect the hematological, biochemical parameters and liver enzymes in rats. Manuscript profile

Open Access Article

10 - Evaluation of the Chemical and Microbial Characteristics of Pasteurized Yoghurt Drink and Milk Products in Zanjan Province During the Years of 2012 to 2014
A. Mirza Alizadeha J. Tajkey N. Satei A. A. Zamani J. Hejazi

Introduction: Dairy products have specific roles in human nutrition due to the high biological values concerned with proteins. The aim of the present study is to evaluate the chemical and microbial characteristics of pasteurized yoghurt drink and milk products that More

Introduction: Dairy products have specific roles in human nutrition due to the high biological values concerned with proteins. The aim of the present study is to evaluate the chemical and microbial characteristics of pasteurized yoghurt drink and milk products that were produced in Zanjan province between the years of 2012 and 2014. Materials and Methods: Totally 101 samples of pasteurized milk and 63 samples of pasteurized yoghurt drink were analysed. Sampling and chemical and microbial tests were carried out according to the Iranian National Standard. Results: According to our finding out of thetotal samples of pasteurized milk, in terms of acidity, one sample (0.99%), in terms of milks solid not fat contents, 10 samples (9.9%) and in terms of density 9 samples (8.91%) were not according to the standard. Microbial contaminations were not observed in the samples studied. The yoghurt drink samples were according to standard in terms of acidity and pH and only two samples had solid not fat contents more than the figure defined by the Iranian National Standard. The microbial examination of the yoghurt drink indicated that one sample was contaminated with coliform and five samples showed the presence of mold and yeast. Conclusion: Our findings have indicated that the microbiological loads of pasteurized yoghurt drinks and milk produced in Zanjan province are according to the values defined by Iranian National Standard, however continues supervision and controlling is required for both chemical and microbiological values of these products.   Manuscript profile

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