ABSTRACT: In this research, the functionality of sweet Basil seed powder (Ocimum basilicum L.) on Buguette bread quality and its potential application in retarding the staling process has been studied. Three different concentrations of the powder (0.5%, 1% and 1.5%, w/w, flour basis) were applied. The effects of powder on the rheological properties of dough were also investigated instrumentally by using farinograph and extinsograph. Sweet basil seed powder effects on the physical properties of bread were established by measuring the texture, the loaf volume and the crust colour of baguette bread with a texture analyser and Hunter Lab instrument respectively. All of the instrumental evaluations and sensory tests were applied on the bread after the 1st, 3rd and the 5th days of production. The results indicated that with the addition of 0.5% sweet basil seed powder to the formulation, the staling and sensory characteristics were improved. c beads influenced the sensory quality of the product by increasing the swallowing difficulty and remaining particles of the encapsulated ones increased the turbidity of vegetable juices. پرونده مقاله

In this research, after carrying out chemical tests measuring the moisture, protein and ash contents on rice flour according to standard methods, gluten- free breads were prepared from rice flour combined with 0.5% Carboxy Methyl Cellulose (CMC) and 1% -κCarrageenan gum. A sample lacking gum was also produced as control. Rice breads (with gum and without gum) were then produced by semi-industrial method. Dough and bread yield assays as well as voltmeter were carried on the obtained breads. The results showed that the addition of two gums led to the improvements of dough and bread yield properties as well as specific volume as compared to the control sample with 1% CMC that resulted in a more specific volume and 1% k-carrageen that gave a better dough and bread yields. Chemical tests measuring the moisture, ash and protein contents were performed on all bread samples followed by the determination of staling rate through instrumental method (Instron machine) according to the standard methods. The results of chemical tests carried on wheat flour and rice flour showed that consumed flour was suitable for toast bread making. The results of chemical tests carried on produced bread sample showed that K2 treatment had the highest moisture content; KC treatment had the most ash content; control treatment 1(W) showed the highest protein followed by KC treatment and rice control treatment (C) had the lowest amount of moisture, ash protein. The results obtained from staling rate test instrumentally at time intervals of 24, 48 and 72 hours after baking showed that at three time intervals C treatment had the highest staling rate, and W, K2 and C2 treatments had the lowest staling rate respectively. The obtained rice breads were presented to a group of panelists to assess the sensory properties including porosity and granular appearance of the bread crumb, aroma, color of crumb, chewiness and texture as well as staling property. The results obtained from the sensory analysis indicated that the addition of two gums led to improvement of sensory properties of gum containing samples as compared to the control- of among gum- containing samples, bread with 1% CMC had the best sensory properties. پرونده مقاله

استفاده از نیتریت به عنوان یک ماده نگهدارنده فرآورده‌های گوشتی امری متدوال است. ولی به دلیل اثرات سرطانزایی، در بین مصرف کنندگان پیشینه ای منفی دارد. از طرف دیگر، نبود این ماده در محصول، خطر رشد میکروارگانیسم هایی نظیر Clostridium perfringensرا افزایش می‌دهد. با جایگزین کردن نیتریت با دود گرم و طبیعی در شرایط پیشنهادی، می توان محصولی بدون وجود مواد سرطانزا تولید کرد. لذا هدف کلی از این پژوهش بررسی تاثیر دود گرم و طبیعی چوب درخت گلابی بر خواص شیمیایی و میکروبی ژامبون مرغ عمل آوری شده بدون نیتریت و دوددهی شده در زمانهای 15، 30، 45 و 60 دقیقه بود. در این تحقیق تیمارها پس از تولید به مدت زمان‌های 15، 30، 45 و 60 دقیقه در معرض دود گرم و طبیعی چوب درخت گلابی قرار گرفتند. سپس وکیوم شده و در دمای C°4-1 نگهداری و در لحظه پس از تولید، و در روزهای 10، 20، 30، 40 و 50ام از لحاظ ویژگی‌های فیزیکوشیمیایی، میکروبی، و میزان ترکیب بنزوآپیرن مورد ارزیابی قرار گرفتند. نتایج حاکی از آن بود که بین درصد رطوبت، پروتئین و خاکستر تیمار شاهد و سایر تیمارها اختلاف معنادار (05/0≥P) وجود داشت. همچنین از نظر خصوصیات میکروبی ( Clostridium perfringensو شمارش کلی) بین تیمار شاهد و سایر تیمارها اختلاف معنادار (05/0≥P) وجود داشت. همچنین میزان باقیمانده بنزوآپیرن در تیمارهای دوددهی شده در محدوده مجاز استاندارد ( µg/Kg5/0>) ارزیابی شد. تیمارهای 5 و 6 از لحاظ خصوصیات میکروبی و شیمیایی در بین سایر تیمارها در مقایسه با تیمار شاهد، به عنوان تیمارهای برتر انتخاب شدند. پرونده مقاله