mjlh pjwhshhy `lwm w Sny` Gdhyy yrn最新文献

{"title":"Use of dough mechanical properties in the prediction rheology of dough, quality, sensory, shelf life and microstructure of bread: investigation by asymmetric and symmetric multivariate methods","authors":"Amir Pourfarzad, M. Karimi, Zahra Ahmadian, Sudiyeh Hejri-Zarifi, S. Gheibi","doi":"10.22067/IFSTRJ.V1395I0.53614","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1395I0.53614","url":null,"abstract":"Introduction: Flat breads are the main dietary staple in many Middle Eastern and North African countries. In today’s demanding world, the use of bread improvers has become an indispensable part of enhancing the quality of bakery products. Bread improvers are technically sophisticated blends of functional ingredients, which if formulated correctly, will enhance the development of dough structure, facilitate trouble-free production, and provide the desired result of consistent products having optimal quality at the lowest possible cost. Among the functional food additives, polyols have been increasingly used to improve the quality and shelf life of bread. Polyols have been used successfully to extend the shelf life of ready to eat bread used by the military, Barbari bread fortified with soy flour, as well as flour tortillas. Emulsifiers, a subset of surfactants, have been widely used by the baking industry. The function of surfactants, as crumb softening agents, is closely related to their interaction or complex formation with starch, particularly the linear amylose fraction, to retard bread staling. Surfactants, such as SSL and DATEM that are the most efficient in breadmaking are able to form lamellar mesophases or gel structures in water. It has been shown that for polar lipids the lamellar liquid-crystalline phase is the most effective form in which this component can be added to bread dough in order to improve loaf volume. Mechanical properties of dough play an important role in baking industries. In a few cases, it can be desirable, for example, to fix some ingredients on bakery products. The dough is expected not to stick to metal surfaces and to show a good resistance to vibration and mechanical shock to minimize detrimental effects such as process breakdown, production loss and contamination of the equipment. Thus, the present study was designed: (a) to examine the effects of different emulsifiers (sodium stearoyl-2-lactylate and diacetyl tartaric acid esters of monoglycerides) and polyol (propylene glycol) on Barbari flat bread performance when used singly and in combination at different levels; (b) to obtain the relationship between mechanical and rheological properties of dough and quality, shelf life, sensory and image parameters of bread using the asymmetric methods (response surface methodology and partial least squares regression) and symmetric methods (coefficients of determination and Principal components analysis) and (c) to determine the optimum formulations for Barbari flat bread improver. \u0000 \u0000Materials and methods: Commercial Triticum aestivum wheat flour (locally named Setareh) was procured from the AceeArd Co., Khorasan, Iran. Propylene glycol (PG) was purchased from J.T. Baker Chemical Company (Phillipsburg, NJ). Sodium stearoyl-2-lactylate (SSL) and diacetyl tartaric acid esters of monoglycerides (DATEMs) were provided by Vista Tejarat Company (Tehran, Iran). Moisture, ash, fat, protein, wet gluten and falling number were de","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"13 1","pages":"663-679"},"PeriodicalIF":0.0,"publicationDate":"2016-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68576860","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}

{"title":"ویژگی های فیزیکوشیمیایی، بافتی، حسی و رئولوژیکی سس مایونز کم کالری بر پایه لبنیات","authors":"Amin Rangriz, S. A. Mortazavi, Morteza Khomeiri, Soheil Amiri","doi":"10.22067/ifstrj.v1395i1.27848","DOIUrl":"https://doi.org/10.22067/ifstrj.v1395i1.27848","url":null,"abstract":"Introduction \u0000Traditional mayonnaise is probably one of the oldest and most widely used sauces in all over the world. Mayonnaise is a product with particular consistency and is classified as a type of oil in water emulsions. Vegetable oil, acetic acid, and egg yolk are main components of mayonnaise. In addition, mayonnaise may contain salt, sweeteners, spices, effective flavor materials, preservatives and stabilizers. It must contain at least 78.5 % of total fat and 6 % pureegg yolk. Due tohigh levels of oil present in mayonnaise, continuous usageof this product may result in diseases such as obesity,arteriosclerosis, hypertension and cardiovascular diseases.Therefore, consumers tend to consume low-fat products. \u0000Yoghurt is a very useful fermented milk products in terms of lactic acid bacteria that have beneficial effects on human health and Because of the similarity between this productand mayonnaise in terms of rheological properties, Yoghurt have been selected as a fat mimetic in mayonnaise.Therefore, the objective of present study was to investigate the effects of partial fat substitutionby yoghurt on physicochemical, rheological and sensory properties of low fat mayonnaise. \u0000 \u0000Materials and methods \u0000Mayonnaise preparation \u0000One kilogram of each mayonnaise sample was prepared.Different recipes of mayonnaise contained yoghurt asfat mimetic (as % of oil and yoghurt) including (49.5 % & 25%), (33% & 50%), (16.5% & 75%). All formulations contained 13 % Egg yolk, 10 % Vinegar, 1 %Mustard, 1 % common salt ,4 % sugar , sodium benzoate 0.07 % , Xanthan gum 0.2%.Mayonnaise preparation procedure was as follows; firstlyegg and vinegar were mixed together and then all otherIngredients(including Yoghurt for the low fatmayonnaise recipes) except oil were added and mixed well. The oil was finally poured insidethe mixer very slowly and homogenized for 1 min. Subsamples (250 g) of mayonnaise were aseptically transferredto sterile 250 ml, Duran glass bottles withpolypropylenescrew caps and left for one-day at 5 °C. \u0000Proximate composition analysis \u0000Moisture, protein, and ash contents were determined accordingto AOAC (2005) official methods. Fat content wasmeasured by Bligh and Dyer (1959) method, and totalcarbohydrate content was calculated by difference. \u0000Rheological measurements \u0000Rheological measurements were performed after 24 hstorage using a Brookfield viscometer Model RVDV-IIwith aspindle no.6 at 5 °C and 25 °C. Shear stress data wereplotted versus shear rate for each mayonnaise sample ata range of spindle speed (10–200 rpm). Plots of Lnshear stress versus Ln shear rate (for each sample) werethen used to calculate values including flow behaviorindex (n) andconsistency coefficient (K). \u0000Texture analysis \u0000Mayonnaise samples were stored in refrigerator for 24 huntil texture analysis. The measurements were carriedout using a Brookfield texture analyzer (BrookfieldLFRA texture analyzer model number 4500 texture prolite) equipped with a 38 mm diameter cylindrica","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"12 1","pages":"34-48"},"PeriodicalIF":0.0,"publicationDate":"2016-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68576588","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}

{"title":"PREDICTION OF PAPAYA FRUIT MOISTURE CONTENT USING HYBRID GMDH - NEURAL NETWORK MODELING DURING THIN LAYER DRYING PROCESS","authors":"A. Yousefi, N. Ghasemian","doi":"10.22067/IFSTRJ.V1394I6.51651","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1394I6.51651","url":null,"abstract":"In this work, a hybrid GMDH–neural network model was developed in order to predict the moisture content of papaya slices during hot air drying in a cabinet dryer. For this purpose, parameters including drying time, slices thickness and drying temperature were considered as the inputs and the amount of moisture ratio (MR) was estimated as the output. Exactly 50% of the data points were used for training and 50% for testing. In addition, four different mathematical models were fitted to the experimental data and compared with the GMDH model. The determination coefficient (R2) and root mean square error (RMSE) computed for the GMDH model were 0.9960 and 0.0220,and for the best mathematical model (Newton model) were 0.9954 and 0.0230, respectively. Thus, it was deduced that the estimation of moisture content of thin layer papaya fruit slices could be better modeled by a GMDH model than by the mathematical models.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"11 1","pages":"747-757"},"PeriodicalIF":0.0,"publicationDate":"2016-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68572790","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}

{"title":"Study effect of drying conditions in cabinet dryer on drying rate of grape and quality of raisin","authors":"A. Ayoubi, N. Sedaghat, M. Kashaninejad, M. Mohebbi, M. Nassiri","doi":"10.22067/ifstrj.v1395i2.32219","DOIUrl":"https://doi.org/10.22067/ifstrj.v1395i2.32219","url":null,"abstract":"The purpose of this research was study effect of drying conditions (temperature at three levels of 60,70, and 80 oC, air velocity at two levels of 1/5 and 2/5 m/s, and four pretreatments including potassium carbonate and paksan oil, olive oil, hot water and no pretreatment (control)) on drying grape process and quality of raisin including rehydration, shrinkage, hardness and browning index. The results showed that temperature, air velocity and pretreatment have significant effects on drying rate and quality of raisin. Drying rate increased with increasing temperature and air velocity and with application of preatreatment. The best values of hardness (0.73 N), shrinkage (81/04%) and the least value of browning index (0/157) were related to dried raisin at 60 oC and most value of rehydration (1/266) was related to dried raisin at 70 oC. Air velocity just significantly affected on browning index. Increasing air velocity decreased browning index. Also between used preatreatments , potassium carbonate and paksan oil caused best physicochemical results.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"12 1","pages":"226-238"},"PeriodicalIF":0.0,"publicationDate":"2016-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68577442","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}

{"title":"بررسی اثرتعداد لایهها و غلظتهای مختف پوششهای خوراکی کربوکسیمتیلسلولز و کاراگینان بر کارایی فرایند خشک کردن اسمزی سیب زرد لبنانی","authors":"Elham Sadati Gol Afshani, S. Jafari, Seid Mahdi Kashaninejad, Shahram Beiraghi Toosi, Mohammad Ganjeh","doi":"10.22067/ifstrj.v1395i0.45890","DOIUrl":"https://doi.org/10.22067/ifstrj.v1395i0.45890","url":null,"abstract":"Introduction: Osmotic dehydration involves the partial removal of water by direct contact of a product with a hypertonic medium such as high concentration of sugar, salt or sugar-salt solutions. In this process, food pieces are immersed in a hypertonic solution. The natural membrane of food cells acts as a semipermeable layer so the water moves across the membrane from an area of high water potential (low solute concentration) to an area of low water potential (high solute concentration), meaning the driving force for water removal is the concentration gradient between the solution and the intracellular fluid. During osmotic dehydration, osmotic solute is absorbed by food materials and has undesirable effects on water removal, nutritional and organoleptic properties. Use of coating improves the osmotic processing. Best factor for evaluation of coating material is performance ratio (WL/SG). So a coating should reduce solid uptake without negative effects on water removal. \u0000 \u0000Materials and methods: The apples (Golden delicious) used in this study were purchased from a local market in Mashhad (Iran) and stored at 4-6°C before processing. The sucrose (99.9%, Fariman sugar company, Iran), carrageenan (kappa type, Negin Khorak Pars Company, Iran), carboxy methyl cellulose (sandros, Japan) and calcium chloride (Dr. Mojallali Lab., Iran) were also used. In this work, apple cubes were single and double coated in three concentrations (0.5, 1 and 1.5% w/w) of carboxy methyl cellulose (CMC) and carrageenan solution and dehydrated osmotically in different concentrations (30, 45 and 60˚ BX) of sucrose solutions. \u0000 \u0000Results and Discussion: The results of this study indicated that increasing coating solution concentration from 0.5% to 1.5% decreased water loss. Also the water loss increased when the number of coating layers and the concentration of osmotic solution increased (from 30 to 60 ˚ BX). Generally, water loss and solids uptake in the samples coated with carrageenan was higher and lower than their CMC counterparts, respectively. The solids uptake in the samples coated with CMC increased by increasing the number of layers, osmotic solution concentration (from 30 to 60˚BX) and coating solution concentration (from 0.5 to 1.5%). The solids uptake increased and decreased with increase in layer number and coating solution concentration (from 0.5% to 1.5%), respectively. Increasing the osmotic solution concentration up to 45 ˚ BX increased solids uptake but, more increasingly did not have a significant effect on it. Finally, it cannot be said strictly that one coating type would facilitate osmotic process or not. It depends on various process factors. Among the 36 treatments studied in this research, the single coated samples with 1% carrageenan treated in 60 ˚ BX sucrose solution and the single and double coated samples with 0.5% CMC treated in 45 ˚ BX sucrose solution were the best, as they had 50% higher performance ratio than control (uncoated) sample.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"1396 1","pages":"680-690"},"PeriodicalIF":0.0,"publicationDate":"2016-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68574376","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}

{"title":"A comparative study on stability and functional properties of the proteins isolated from yellowfin tuna (Thunnus albacares) dark muscle by acid-aided and alkaline-aided processes","authors":"N. Kamali, A. Shaviklo, A. Motamedzadegan","doi":"10.22067/ifstrj.v12i4.40410","DOIUrl":"https://doi.org/10.22067/ifstrj.v12i4.40410","url":null,"abstract":"Introduction: At least 60% of the estimated 300,000 metric tons of tuna that are processed in Iran areby-products which arebeingwasted and converted to non-human products as fish meal or fertilizers. Therefore, a major challenge facing the tuna canning industry is to find the new processes to utilize tuna processing by-products (mainly dark muscle) into valuable foods. The characteristics of tuna dark meat (TDM) make it not acceptable for these industries. Therefore, the isolation of proteins from TDM for food application would be a more responsible way of using a nutritious and abundant rest raw material. \u0000The pH-shift technology for recovering fish proteins involves the solubilisation of chopped and homogenized fish flesh either in an aqueous acidic or alkaline solution. The protein rich solution is separated from solids (insoluble proteins, skin, bones, and scales) and neutral lipids by centrifugation. The soluble proteins are then recovered by isoelectric precipitation by adjusting the pH to 5.5 and the precipitated proteins are removed by centrifugation. This method can be potentially applied with any white/ dark muscle fish or fish by-products. No evidence can be foundon isolation of protein from TDM. Therefore, this study was carried out to investigate stability and functional properties of proteins recovered from TDM. \u0000Materials and methods: The ground TDM was homogenized for 1 min (speed 50) with 9 volumes of ice-cold distilled water. The proteins in the homogenate were solubilized by dropwise addition of 1 N HCl or 1 N NaOH until the intended pH (2.5, 3.0 and 3.5or10.5,11.0 and 11.5) was reached. The protein suspension was centrifuged. The soluble proteins were precipitated by adjusting the pHs to 5.5 using 1 N NaOH or 1 N HCl. Precipitated proteins were collected via a second centrifugation. Proximate analysis of tuna protein isolates (TPI) was carried out. TBARS, pH, viscosity, water holding capacity (WHC), gel strength, biting and folding tests, texture profile analyses (TPA), and color were measured. Qualitative protein analysis was carried out using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). \u0000Results and discussion: The protein, fat and moisture contents of the acid-aided protein isolates were found to be 28.65, 5.35 and 74.36% respectively. While alkaline-aided protein isolates contained 29.57% protein, 4.17% fat and 71.23% moisture. A significant difference was found in TBARS level between the isolated products. The lowest TBARS value was found in acid-aided isolate and isolate treated at pH 11.5. The TBARS value of isolates extracted at pH 10.5 and 11 was 0.15 mg malondialdehyde / kg, which was below the border line recommended for fish products. Lipid oxidation in fish protein isolates has been reported during pH-shift process. The lipid content of TPI samples and activating of haem proteins as prooxidants at different pH may describe lipid oxidation in TPI samples. \u0000The average viscosity of TPIs was ","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"12 1","pages":"463-476"},"PeriodicalIF":0.0,"publicationDate":"2016-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68569940","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}

{"title":"ارزیابی خواص عملکردی موسیلاژ دانه بِه استخراج شده به کمک فراصوت","authors":"عاطفه فرهمند, مهدی وریدی, آرش کوچکی","doi":"10.22067/IFSTRJ.V1395I1.40595","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1395I1.40595","url":null,"abstract":"Introduction: Exploiting natural substances with dual or multiple functionalities is getting more attention in food industry due to the requirement from the health- conscious consumers and the trends for sustainable environment. Hydrocolloids are high molecular weight macromolecules that can be easily dissolved and dispersed in water under appropriate conditions. They can modulate rheological properties of foods, and are generally used as food thickeners, texture modifier, stabilizers and emulsifiers for various applications. Mucilage is a high molecular weight polyuronides consisting of sugar and uronic acid units. It is partially soluble in water and can form highly viscous solution. It exhibits hampering effect on the diffusion of glucose, help to postpone the absorption and digestion of carbohydrates. The mucilage extracted from the seeds of the quince fruit contained cellulose micro-fibrils strongly associated whit a glucuronoxylan possessing a very high proportion of glucuronic acid residues. Analysis of quince seed mucilage (QSM) has shown the presence of more cellulosic fraction and hydrolysable polysaccharide.Quince seed mucilage is one of the endemic hydrocolloids, which due to high viscosity, its extraction needs a method to reduce the extraction time, energy consumption and especially raise the extraction efficiency. The traditional extraction method of polysaccharide from plant tissues are maceration, mechanical rabbling and heat reflux. Theses extraction methods depend largely on energy input and agitation to improve the solubility and mass transfer efficiency of polysaccharides. Usually, the convention extraction method requires long extraction time and high extraction temperature with low extraction yield, but high energy consumption. Ultrasound in combination with conventional extraction is a potential technique, which is a fully reproducible food process, completed in shorter time with high reproducibility, reduced processing cost, simplified manipulation and work-up. To achieve this goal, in this study ultrasound- assisted extraction (UAE) as a novel extraction method was used. \u0000 \u0000Materials andMethods:Quince seed used in this study was purchased from a local market (KhorasanRazavi, Mashhad). They were cleaned manually by removing the foreign matter such as stones, dirt and broken seeds. They were packed in hermetic plastic vessels and stored at 5oC until further use. For mucilage extraction, first conventional extraction was optimized to select the best hydration conditions and after that UAE (24 KHz probe and 400 W power) was performed at three different levels of intensity (20, 60 and 100%) and times (5, 15 and 30 min).All chemicals used were analytical grades. Yield value of hydrocolloid was calculated by dividing the weight of dried hydrocolloid by the weight of initial dry seeds. Emulsion heat stability was determines by the method described in previous studies. In order to measuring the water absorption capacity (WAC), 0.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"12 1","pages":"163-181"},"PeriodicalIF":0.0,"publicationDate":"2016-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68576991","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}

{"title":"Evaluation of antioxidant activities of Mentha piperita essential oils obtained by different extraction methods","authors":"Mohsen Gavahian, R. Farhoosh, A. Farahnaky, K. Javidnia, F. Shahidi","doi":"10.22067/IFSTRJ.V1394I6.37924","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1394I6.37924","url":null,"abstract":"As traditional extraction methods like Hydrodistillation (HD) and steamdistillation (SD) have long extraction times, some novel extraction methods like microwave-assisted hydrodistillation (MAHD) and ohmic-assisted hydrodistillation (OAHD) are recently introduced. In this study, essential oils of Mentha piperita were extracted by OAHD and MAHD and the results were compared with those of the SD and HD to clarify if these novel procedures have significant effect on antioxidant activities of extracted essential oils. The results showed that OAHD and MAHD are able to reduce extraction time (up to 72%) and also required electrical energy. Furthermore, all extracted essential oils were shown to have approximately same physical properties (relative density and visual color) and antioxidant activity using DPPH and β-carotene bleaching methods. The findings of this study revealed the applicability of using mint essential oil obtained by MAHD and OAHD as a natural antioxidant in food and pharmaceutical products.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"11 1","pages":"729-737"},"PeriodicalIF":0.0,"publicationDate":"2016-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68572649","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}

{"title":"Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology","authors":"B. Nasehi, R. Seyed, S. Mortazavi, M. Tehrani","doi":"10.22067/IFSTRJ.V1394I6.28307","DOIUrl":"https://doi.org/10.22067/IFSTRJ.V1394I6.28307","url":null,"abstract":"The influence of 0-27 g/100g of full-fat soy flour (FFSF), 31-35g/100g of water content and extrusion conditions on the textural characteristics of spaghetti were evaluated. Process was performed with screw speed of 10-40 rpm and water circulating temperature of 35-70°C. This enrichment resulted in significant differences in mechanical strength and cutting parameter. Based on the mixture surface and contour plots, it was found that the optimum textural characteristic of spaghetti could be obtained by addition of 20.6 g/100g FFSF and 35.0 g/100g water and process in screw speed of 40 rpm and temperature of 35oC.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"11 1","pages":"719-728"},"PeriodicalIF":0.0,"publicationDate":"2016-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68572608","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}

{"title":"Fatty acid composition, rheological and thermal properties of butter from sheep’s and omega-۳ cow’s milks","authors":"M. Kashaninejad, S. Razavi, M. Tehrani, M. Kashaninejad","doi":"10.22067/ifstrj.v1395i0.46869","DOIUrl":"https://doi.org/10.22067/ifstrj.v1395i0.46869","url":null,"abstract":"در این مقاله خصوصیات حرارتی، بافتی و رئولوژیکی کره حاوی آلفالینولنیک ناشی از تغذیه دام، کره گاوی تجاری و کره گوسفندی با پروفایل اسید های چرب مختلف مورد بررسی قرار گرفت. نتایج حاصل از اندازه گیری پروفایل اسید های چرب نشان داد که کره گوسفندی دارای مقادیر نسبتا بالاتری از اسید های چرب کوتاه زنجیر در مقایسه با کره های گاوی می باشد در حالی که کره گاو آلفالینولنیک دارای سطوح بالای CLA و اسید چرب آلفالینولنیک (امگا 3) است. همچنین با توجه به نتایج حاصل از آزمون نفوذ بالاترین میزان سختی در دمای 5 درجه سانتیگراد به نمونه کره گوسفندی و کمترین آن به نمونه کره آلفالینولنیک اختصاص داشت. در آزمون های رئولوژیکی دینامیک در آزمون کرنش متغیر برای نمونه های مختلف کره نشان داد که طول ناحیه ویسکوالاستیک خطی (LVE) برای کره با درصد بالاتر اسیدهای چرب اشباع شده بالاتر است و افزایش دما از 5 تا 20 درجه سانتیگراد نیز باعث کاهش LVE می شود. در آزمون فرکانس متغیر، وابستگی مدول های الاستیک و ویسکوز با فرکانس به صورت معادله قانون توان نشان داد نمونه های کره رفتار ویسکوالاستیک شبه جامدات با وابستگی اندک به فرکانس را دارند زیرا مقادیر(78/2-02/0) K' بالاتر از مقادیر(83/0-002/0) K'' بودند. در آزمون دما متغیر نیز مقادیر G' و G'' به طور پیوسته بین 5 تا 60 درجه سانتیگراد کاسته می شد و در کمتر از 40 درجه سانتیگراد، G' بالاتر از G'' بود که این امر رفتار شبه جامدات کره را در این بازه دمایی نشان می داد. همچنین درآزمون حرارتی DSC در منحنی ذوب چربی، سه پیک گرماگیر در نمونه های کره وجود داشت که پیک اول به میزان آب نمونه ها، پیک دوم به اسیدهای چرب غیر اشباع و پیک سوم به اسید های چرب اشباع ارتباط داشت.","PeriodicalId":52634,"journal":{"name":"mjlh pjwhshhy `lwm w Sny` Gdhyy yrn","volume":"1396 1","pages":"66-79"},"PeriodicalIF":0.0,"publicationDate":"2016-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"68574565","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}