Showing 9 results for بلوریان
Volume 14, Issue 68 (0-0)
Abstract
Volume 14, Issue 71 (0-0)
Abstract
Volume 15, Issue 74 (0-0)
Abstract
Volume 15, Issue 84 (2-2019)
Abstract
Volume 16, Issue 89 (7-2019)
Abstract
Copper chlorophyllin is a water soluble pigment and has a wide application in the drink industry. The aims of the research were, first to compare single and double step extraction of chlorophyll to achieve the highest yield, second to optimize the producing of copper chlorophyll complex and finally, to study the stability of copper chlorophyllin in mint drink at room and accelerated temperatures during time. First, the chlorophyll was extracted from grass by single and double step extraction and the optimum condition was determined. The effect of Cu concentration (0-200 % w/w), pH (3-9), temperature (40-100 ۫C) and time (15-180 min) on the greenness value (a*) was optimized. After saponification of the produced copper chlorophyll, water soluble copper chlorophyllin was produced. Finally, mint drink containing copper chlorophyllin was produced and its color stability was investigated at light/dark and room and accelerated temperatures (25 and 42 ۫C) during time. The results indicated that the highest yield of chlorophyll (590 mg/100 g d.m.) was obtained by double step extraction with the solvent/solid ratio of 10:1 (ml/g). The highest a* was obtained at cu concentration of 100 % at 80 ۫C during 60 min. Mint drink containing copper chlorophyllin was stable at different conditions of light/darkness and room and accelerated temperatures but in the drink containing commercial copper chlorophyllin, this pigment was precipitated.
Volume 16, Issue 91 (September 2019)
Abstract
Jujube is a valuable plant which different parts of it are used at all over the world due to its therapeutic and nutritional properties. In order to preserving its valuable and functional fruits various preserving method have been investigated. The main objective of this study was the extraction of jujube extracts, evaluation of its phenolic contents and production of jujube powdered with an appropriate physicochemical properties. Firstly, the jujube with the aim of maximum amount of extract, extraction efficiency and phenolic content was extracted. Secondly, the extracted jujube
extract was dried at three drying temperatures (150, 170 and 190°C) and three
ratios of jujube extract to maltodextrin using spray drying method. The resulting powder was evaluated in terms of moisture content, water activity, particle size, color measurement, solubility, phenolic content, antioxidant capacity, sensory evaluation and glass transition temperature. The effects of the drying temperatures and the ratios of jujube to maltodextrin on the properties of powder were significant. The drying optimum point with the aim of the least moisture content, water activity, antioxidant capacity and the most solubility, phenolic content, sensorial properties and glass transition temperature was determined. The drying optimum point was 170°C and the ratios of jujube extract to maltodextrin was 0.91.
Volume 18, Issue 117 (November 2021)
Abstract
Abstract Solid lipid nanoparticles and nanostructure lipid carriers were used to entrap curcumin and broaden confined knowledge of application of nanocarriers as the functional ingredients in food sectors. The effect of lipids ratio (GDS /GMS), kind of nanocarrier (SLN and NLC) and curcumin concentration (0, 0.25 and 0. 5 % (w / w) of emulsion) on the qualitative characteristics of nanocarrier were evaluated. Based on the results the massive physical structure of Curcumin and also increases the viscosity of the material dispersed phase in the presence of active, loading Curcumin in the developed nanocarrier led to significant (p<0.05) increase in nanoparticles size. DSC analyses showed that the crystalline states of produced nanocarriers were less ordered than pure materials and indicated that the curcumin was well incorporated in lipid matrices. However, our pretest showed that concentration of 5% Glycerol distearate and 0.25% Curcumin was the optimum for the production of Solid lipid nanoparticles and nanostructure lipid carriers.
Volume 19, Issue 132 ( February 2023)
Abstract
Bread is one of the most important foods based on the wheat that plays a vital role in feeding the people in the world as an excellent source of energy and protein. Therefore, the development of enriched bread is one of the effective ways in providing some of the necessary nutrients of the people. this study aimed to examine the effect of sugar beet pulp and sourdough on physicochemical, textural and organoleptic properties of baguette bread. To do this, the pressed sugar beet pulp in three levels of 2, 6, and 10% and sourdough in three levels 5, 10 and 15% were added based on the weight of flour in the dough preparation stage,respectively. Color, texture, moisture, water activity, specific volume and sensory evaluation tests were performed after preparing the samples. The results showed that increasing the amount of sugar beet pulp and sourdough in baguette formulation made moisture content, specific volume and overall acceptance increase and a* decreased. Also the effect of sugar beet pulp on b* was less than sourdough and time and sourdough had more effect on flavor than sugar beet pulp and time factors. Therefore, the sample containing 6% sugar beet pulp and 10% dough as the optimal sample improved the quality characteristics of baguette bread.
Volume 19, Issue 132 ( February 2023)
Abstract
In this research, the effects of solvent type, solvent to seed ratio, temperature and time of extraction on the yield, the color purity and the yield of bixin/ norbixin of annatto were studied. Central Composite Design with 4 parameters including of solvent type (acetone, NaOH and acetone-NaOH), solvent to seed ratio (1:1 to 5:1 ml/g), time (2-6 h) and temperature of extraction (25-65 ºC) in three levels (-1, 0 and +1) was employed. The results indicated that the quadratic model was significant for the yield of annatto and R2 = 0.915, indicating that 91.5 % of the change in the responses could be predicted by the fitted model. In addition, the temperature and time of extraction had no any significant effect on the extraction yield. The maximum yield was predicted by NaOH under the 46.41 ºC, 2.05 h and solvent to seed ratio of 5:1, which was 13.31 %. The quadratic model was significant for the color purity of annatto and R2 = 0.848. By changing the solvent from acetone to NaOH and increasing the solvent to seed ratio, the color purity increased. Furthermore, bixin/ norbixin yield, which is the weight ratio of bixin or norbixin to annatto seed, was determined and calculates as a comprehensive response. The most effective factor in the color change of annatto powder was determined as light and if it removed, using suitable packaging, it would be possible to maintain the best quality of the powder .Similar results were obtained regarding the stability of annatto dye in the whey powder.
