Iranian Food Science and Technology Research Journal最新文献_第3页

Effect of Some Packing Materials on Oxidative Stability of Fats in Date Biscuits 几种包装材料对枣饼干中脂肪氧化稳定性的影响

Iranian Food Science and Technology Research Journal Pub Date : 2023-03-01 DOI: 10.21608/ftrj.2023.288515

Walid Abd El-Baset, Rania I.M. Almoselhy

{"title":"Effect of Some Packing Materials on Oxidative Stability of Fats in Date Biscuits","authors":"Walid Abd El-Baset, Rania I.M. Almoselhy","doi":"10.21608/ftrj.2023.288515","DOIUrl":"https://doi.org/10.21608/ftrj.2023.288515","url":null,"abstract":"Functional biscuits are considered energetic dietary supplements for children suffering from malnutrition and micronutrient deficiency. Biscuits stuffed with date paste and fortified with minerals and vitamins have a considerable fat content where lipid oxidation processes may occur with improper packing which affects the quality and safety of biscuits leading to their contamination with pathogenic microorganisms and toxic chemicals. Therefore, the current study aimed to investigate the oxidative stability of fats in date biscuits and their shelf life under different types of packing materials ranging from sealed translucent polypropylene (PP), and sealed metalized polypropylene (MPP), compared with the control unsealed translucent polyethylene (PE) bags. Physicochemical, microbiological, storage and sensory evaluations for biscuits samples under the different packing materials along with the chemical migration test for the packing materials were carried out. Results showed significant differences (P < 0.05) among samples with increasing acidity, peroxide value, diene, and triene, whereas, the iodine value and oxidative stability decreased with storage periods. Fatty acid composition showed slight changes with a decrease in unsaturated fatty acids ( Σ USFA) due to the lipid oxidation processes with the emergence of trans - fatty acids after 90 days of storage with the emergence of microbiological activity expressed in a considerable increase in the aerobic plate count (APC) and total combined yeasts and molds count (TYMC) in the control sample (PE) compared with PP and MPP with the superiority of MPP as the best packing material for maintaining the best quality and safety of biscuits with lowest lipid oxidation and highest shelf life.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"61 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72585955","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Impact of Addition of Tiger nut Tubers Flour on Chemical, Sensory and Nutritional Characteristics of Pan Bread 虎坚果块茎粉的添加对面包化学、感官和营养特性的影响

Iranian Food Science and Technology Research Journal Pub Date : 2023-03-01 DOI: 10.21608/ftrj.2023.288514

G. El-Hadidy, Safaa Braghout, M. Abou Raya

引用次数: 0

Utilization of Carob Bean Pulp and Seeds in Preparing Functional CupCake and Tortilla Bread 角豆粕和种子在功能性纸杯蛋糕和玉米饼中的应用

Iranian Food Science and Technology Research Journal Pub Date : 2023-03-01 DOI: 10.21608/ftrj.2023.290489

Hoda Hafez, Saad Mahgoub

引用次数: 0

Utilization of Carob Bean Pulp and Seeds in Preparing Functional CupCake and Tortilla Bread 角豆粕和种子在功能性纸杯蛋糕和玉米饼中的应用

Iranian Food Science and Technology Research Journal Pub Date : 2023-03-01 DOI: 10.21608/ftrj.2023.288511

Hoda H. A. Hafez, S. Mahgoub

引用次数: 0

Production of Novel healthy Barely Flakes by using Naked Barley, Naked Oats and Unused Baladi bread (Sahla) 利用裸大麦、裸燕麦和未使用的巴拉迪面包(Sahla)生产新型健康麦片

Iranian Food Science and Technology Research Journal Pub Date : 2023-03-01 DOI: 10.21608/ftrj.2023.291271

Shereen L. Nassef, Mostafa Asael, Nadia Abdelmotaleb

引用次数: 0

Production of Biodegradable Plastic from Biomass 利用生物质生产可生物降解塑料

Iranian Food Science and Technology Research Journal Pub Date : 2023-03-01 DOI: 10.21608/ftrj.2023.289773

Nora Zidan, Fatma Baraakat, M. Sorour, Shakinaz Taha

引用次数: 0

Effect of Some Operating Parameters on Quality of Corn Flakes Supported by Some Additives 若干操作参数对添加添加剂玉米片质量的影响

Iranian Food Science and Technology Research Journal Pub Date : 2023-03-01 DOI: 10.21608/ftrj.2023.289922

M. Helmy, E. Abdou, Entsar Mohamed

引用次数: 0

Studies on textural and sensory quality attributes of biscuits using wheat, sorghum and groundnut blend flour 小麦、高粱和花生混合粉饼干的质地和感官品质特性研究

Iranian Food Science and Technology Research Journal Pub Date : 2020-10-15 DOI: 10.15740/has/fsrj/11.2/151-157

R. Maurya, Devendra Kumar, Devendra Singh, V. Verma

{"title":"Studies on textural and sensory quality attributes of biscuits using wheat, sorghum and groundnut blend flour","authors":"R. Maurya, Devendra Kumar, Devendra Singh, V. Verma","doi":"10.15740/has/fsrj/11.2/151-157","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/151-157","url":null,"abstract":"Experiments were conducted to evaluate quality attributes of biscuits using wheat, sorghum and groundnut blend flour. Study was also conducted to see the effect of blend flours treatments on textural characteristic and sensory evaluation. Flours blend were prepared with various combination of wheat, sorghum and groundnut as W80: S15: G05 (T1), W70: S20: G10 (T2) and W60: S25: G15 (T3). Textural characteristics viz., fracturability, hardness, cohesiveness, adhesiveness through texture analyzer. The sensory characteristics viz., colour, odor, flavour, taste, texture and overall acceptability were evaluated for fresh, 30, 60 and 90 days of storage period. The maximum hardness was found in sample prepared for treatment T2 (2752.70 g), whereas higher cohesiveness value was obtained in sample of treatment T1 (1.67). The adhesiveness and springiness were obtained maximum in sample of treatment T3 (8.47 g.s) and treatment T2 (2.09 mm), respectively. The gumminess and chewiness value were found highest in sample of treatment T2 (4349.26 g) and treatment T2 (9056.48 g.mm), respectively. Sensory characteristics as colour, odor, flavour, taste and overall acceptability were scored highest rating in T2 treatment as compared to T1 and T3 treatments. Sensory score was decreased with increase of storage period in all treatments. Fresh biscuit samples prepared with wheat 70% + sorghum 20% + groundnut 10% rated highest score (7.8) than other treatments. The treatment (T2) gave better product in view of colour, odor, flavour, taste and overall acceptability as well as textural quality attributes.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86432741","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Functional properties of jackfruit seed flour 菠萝蜜籽粉的功能特性研究

Iranian Food Science and Technology Research Journal Pub Date : 2020-10-15 DOI: 10.15740/has/fsrj/11.2/115-119

Ankur M. Arya, B. Singh, Samsher, S. Chandra, Neelesh Chauhan, Vaishali, Sweta Singh

引用次数: 11

Food for therapy: Naturopathic dietetics approach ! 食物治疗:自然疗法的饮食方法!

Iranian Food Science and Technology Research Journal Pub Date : 2020-10-15 DOI: 10.15740/has/fsrj/11.2/213-216

Prachi Avinash

{"title":"Food for therapy: Naturopathic dietetics approach !","authors":"Prachi Avinash","doi":"10.15740/has/fsrj/11.2/213-216","DOIUrl":"https://doi.org/10.15740/has/fsrj/11.2/213-216","url":null,"abstract":"Food plays one of the most important roles in maintaining good health and managing diseases. Plant food constitutes a significant part of our diet providing various important nutrients required by body for adequate growth and development. The philosophy about therapeutic benefits of food, it being health promoting beyond its nutritional value has gained acceptance. It is a common practice to envisage that a person can eat whatever he/she feels like and as long as no direct bad after-effects are felt, the matter deserves no attention. But in reality, this is only a wrong notion and it beckons the beginning of a disease or disorder. Regularity, punctuality, thorough chewing, feeling of hunger and avoiding hurry, worry, tension and emotion while taking meal are very essential to derive maximum benefits and best utilization of nutrients from the food intake.With the many different types of diets and lifestyles based on both ideologies and allergies, a lot of nutritional choices are available to the consumers now-a-days. A naturopathic diet can be beneficial in preventing illness, improving metabolism and overall health. It works on principle of foods intheir natural state, i.e. foods free from artificial ingredients, chemical preservatives and additives. In modern times, because of advancement in technology, familial advices, natural/ synthetic products on sale, media spins, muddled messages, etc. the people are bound to get complicated and confusing cognizance regarding how to maintain health through diet and nutrition. It undeniably becomes perplexing when we have to decide what we should actually consume and what should we avoid. Thus, it was felt necessary to compile the knowledge of naturopathy and dietetics overlap through this paper, so as to provide an insight of naturopathic dietetics.","PeriodicalId":14499,"journal":{"name":"Iranian Food Science and Technology Research Journal","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74449155","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0