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دسترسی آزاد مقاله
1 - Antibacterial Effects of Stevia rebaudiana Bertoni Extract on Pathogenic Bacteria and Food Spoilage
M. Fallah Shojaee A. R. Sadeghi Mahoonak M. Khomeiri M. GhorbaniStevia rebaudiana Bertoni, is an ancient perennial shrub of South America, with great potential as a crop for the production of high-power natural sweetener. Due to its chemical composition and content of the phytochemical compounds, it is suitable as a raw material for چکیده کاملStevia rebaudiana Bertoni, is an ancient perennial shrub of South America, with great potential as a crop for the production of high-power natural sweetener. Due to its chemical composition and content of the phytochemical compounds, it is suitable as a raw material for the extraction and production of functional foods. Diterpene glycosides component of low-calorie sweetener is approximately 300 times sweeter than sucrose. In this study, the antimicrobial properties of Stevia rebaudiana Bertoni extract on pathogenic and food spoiling bacteria were tested by the disk diffusion method. The effect of Stevia rebaudiana extract on gram-positive and gram-negative bacteria were examined and on Bacillus cereus, Lactobacillus Plantarum, Leuconostoc mesenteroides, Salmonella typhimurium and Salmonella enterica exhibited inhibitory and germicidal effect, but the effects on Listeria monocytogenes was lower than the rest of organisms. The Minimum Inhibitory Concentrations (MIC) and Minimum Bacterial Concentrations (MBC) of Stevia extract was 1250 and 100001250 mg /ml respectively. The results showed that Stevia extract can prevent the growth of food pathogens and spoilage bacteria. Therefor we can use it as a natural sweetener and preservative in food products. پرونده مقاله -
دسترسی آزاد مقاله
2 - Production of a New Drink by Using Date Syrup and Milk
F. Raiesi Ardali E. Rahimi S. Tahery M. A. ShariatiDate Syrup is a natural sweetener that is a suitable ingredient to be used in formulation of food products in order to improve the nutrient properties. In this research a new drink is produced by the addition of date syrup in concentration of 5%, 8%, and 10% to milk. Ph چکیده کاملDate Syrup is a natural sweetener that is a suitable ingredient to be used in formulation of food products in order to improve the nutrient properties. In this research a new drink is produced by the addition of date syrup in concentration of 5%, 8%, and 10% to milk. Physical, chemical, rheological and sensory properties of the samples were evaluated. Statistical analysis using SPSS software and Duncan test at 95% confidence level were employed. It was concluded that with increasing the amount of date syrup in the formulation of drink, characteristics such as dry matter, specific gravity, turbidity, were increased. Color measurement of the samples reported that the color parameters, L*, a*and b*, of the samples have a significant difference and using date syrup in formulation of drink caused changes in the color of the samples. Sensory evaluation of the samples also indicated that by increasing the amount of date syrup the acceptability of the samples was increased and the highest score belonged to the sample including %10 date syrup. پرونده مقاله -
دسترسی آزاد مقاله
3 - بررسی تاثیر و نقش شیرین کننده‌ها بر ویژگی‌های رئولوژیکی مواد غذایی
آسیه حسن زاده رقیه سامانی پوراصلی ترین نقش قندها در افزایش مطلوبیت محصول، مربوط به نقش شیرین کنندگی آنهاست، منتهی شیرین‌کننده‌های مختلف علاوه بر بهبود طعم، بر خواص حسی، عملکردی و رئولوژیکی مواد غذایی تاثیر قابل توجهی دارند.بررسی خواص رئولوژیکی شیرین‌کننده‌ها و تاثیر آنها بر ویژگی‌های بافتی مواد غذا چکیده کاملاصلی ترین نقش قندها در افزایش مطلوبیت محصول، مربوط به نقش شیرین کنندگی آنهاست، منتهی شیرین‌کننده‌های مختلف علاوه بر بهبود طعم، بر خواص حسی، عملکردی و رئولوژیکی مواد غذایی تاثیر قابل توجهی دارند.بررسی خواص رئولوژیکی شیرین‌کننده‌ها و تاثیر آنها بر ویژگی‌های بافتی مواد غذایی جهت کاربرد آنها در فرآورده‌های غذایی از جمله میان وعده‌ها می تواند بسیار مفید باشد. با تمام فوایدی که ساکارز به عنوان یک شیرین کننده طبیعی دارد، اما به دلیل عوارض جانبی نامطلوب از جمله چاقی، پوسیدگی دندان، عوارض قلبی و ... مصرف بالای آن چندان توصیه نمی شود. تاثیر جایگزین‌های شکر در بافت و رئولوژی محصول نهایی می‌تواند نقش مهمی در پذیرش این محصولات توسط مصرف کننده‌ها داشته باشد. همچنین بررسی ماهیت شیرین کننده های جایگزین شکر و بررسی اثرات مفید و مضرات این مواد جهت استفاده بهینه ضروری می باشد. از این رو در این تحقیق به بررسی تاثیر و نقش شیرین‌کننده‌های مختلف بر ویژگی‌های رئولوژیکی برخی مواد غذایی می‌پردازیم. پرونده مقاله -
دسترسی آزاد مقاله
4 - Determining The Relationship Between Adoption Factors of P3 Sweetener through Partial Least Squares Structural Equation Modeling Approach
Mohamad Aidil Hasim Juhaini Jabar Fararishah Abdul Khalid Ibnu SuryoP3 Sweetener is categorized as a nanomaterial-based health and wellness product. It is also known as a nanofood product, used to intensify the nutritional content, quality, and flavor of food. However, minimal research, interest, and engagement have led to limited knowl چکیده کاملP3 Sweetener is categorized as a nanomaterial-based health and wellness product. It is also known as a nanofood product, used to intensify the nutritional content, quality, and flavor of food. However, minimal research, interest, and engagement have led to limited knowledge discovery, uncertainty, and lack of understanding on this matter. Thus, the present study is intended to investigate the relationship between adoption factors of P3 Sweetener towards the purchase behavior of the consumers. A conceptual framework was constructed based on the Stimulus Organism Response (SOR) model developed by Mehrabian and Russell in 1974. An online questionnaire was distributed online via Google Forms for data collection. This quantitative study involved 390 P3 Sweetener users who responded to the questionnaire distributed in Johor, Malaysia, based upon the purposive sampling plan (homogenous sampling). After discarding the incomplete questionnaires, approximately 365 samples were considered suitable for further analysis, which was performed using Partial Least Squares Structural Equation Modelling (PLS-SEM). Research result indicated that perceived benefit, motivation, and trust have significant relationships with purchase behavior. Also, it postulated that motivation was the most significant predictor for purchase behavior, affecting the psychological processes of the human mind and led to the willingness to purchase the P3 Sweetener. Despite the substantial contributions generated from the current study, limitations do exist. Firstly, the number of food industries related to nanofood in Malaysia is limited. Secondly, the data collection process was time-consuming. The appropriate samples and data collection took approximately six months to be completed due to their confidentiality. Lastly, this research was confined to Johoreans in the state of Johor, Malaysia. Finally, it indicated that this study is among the first to investigate the adoption factor of the P3 Sweetener product from the behavioral perspective. It also helps to comprehensively understand the adoption process of P3 Sweetener among users, especially in health and wellness industries in Malaysia. Lastly, this study helps to enrich the literature by identifying the adoption factors of P3 Sweetener in the health and wellness managerial context and provide recommendations for future studies. پرونده مقاله -
دسترسی آزاد مقاله
5 - Effect of Sucrose Replacement by Stevia as a Non-Nutritive Sweetener and Bulking Compounds on Physiochemical Properties of Foodstuffs
آلاله نکویی امیرپویا قندهاری یزدی مینا شمسایی لیلا صداقت بروجنیBackground & Aim: Changes in lifestyle, decrease in physical exercise along with incidence of obesity, hypertension and cardiovascular diseases indicate a need for low calorie formulations. The sweetness of Stevia, a natural sweetener, is estimated to be 300 times a چکیده کاملBackground & Aim: Changes in lifestyle, decrease in physical exercise along with incidence of obesity, hypertension and cardiovascular diseases indicate a need for low calorie formulations. The sweetness of Stevia, a natural sweetener, is estimated to be 300 times as much as that of sugar. Extraction of stevia leaves is considered a promoter of calorie balance and a beneficial part of a healthy diet. Stevia is also used to treat diabetes, obesity, tooth decay, hypertension, exhaustion and depression. Experimental: Regarding the aforementioned applications and critical role of sucrose in the creation of texture, color and taste, the replacement of sucrose is an important issue. Most researches indicate the fact that sugar-free products are not pleasant and acceptable; thus, the presence of sugar is inevitable i.e. in case of complete substitution, concurrent consumption of both sugar and stevia (different combinations) seemingly gives it more flavors and makes it the most demanded product. This article reviews effective parameters in sucrose substitution with stevia and the results obtained from it. Industrial and practical recommendations: Its bitter aftertaste can diminish its consumption in food formulation; however, other flavoring agents and fillers can modify this problem. With regard to its high sweetness (300 times as much as sucrose), its consumption is low and thus it is economically justifiable. Using this sweetener in daily industries, fruit juices and confectioneries as a sucrose substitute is possible with respect to the research findings. پرونده مقاله -
دسترسی آزاد مقاله
6 - Advances in the performance of stevia (Stevia rebaudiana Bertoni): Photoperiod interaction with potassium humate
Maryam Kamali Yahya Selahvarzi Atiyeh Oraee Morteza GoldaniThe effect of day lengths (LD1, LD2, and LD3; natural day length, 1.5 and 2.5 hours light more than the natural day length, respectively) and potassium humate treatment (PH1 as control and PH2: 50% of potassium humate) on photosynthesis traits, chlorophyll fluorescence, چکیده کاملThe effect of day lengths (LD1, LD2, and LD3; natural day length, 1.5 and 2.5 hours light more than the natural day length, respectively) and potassium humate treatment (PH1 as control and PH2: 50% of potassium humate) on photosynthesis traits, chlorophyll fluorescence, carbohydrate and total antioxidant capacity of stevia was studied. Under LD3, the following parameters significantly improved: root/shoot (R/S), leaf water content per unit leaf area (LWCA), and leaf weight rate (LWR), while R/S increased by 16% under PH2. A combined application of LD3 with PH2 increased the morphological parameters including, shoot dry weight (SDW) and root weight rate (RWR). Furthermore, this combination resulted in higher growth compared with the LD1/PH1 combination. Also, an increased day length improved stomatal conductance (gs), transpiration rate (E), WUEi, photosynthesis pigments; chlorophyll fluorescence (Fo, Fm, Fv, Fm/Fv), and antioxidant activity. Besides, regardless of the photoperiod treatment, these parameters improved compared to PH1. The impact of LD3 or PH2 on carbohydrate content tended to be greater than the expected impact of LD2 or PH1. Our results suggest that increasing day length and application of potassium humate, both as individual and combined factors, will change the growth of stevia. پرونده مقاله
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