Showing 3 results for Beiraghi-Toosi
Volume 18, Issue 117 (November 2021)
Abstract
One of the most important problems in our society today is the lack of protein and fiber in the diet, so enriching snacks with fiber and protein can produce products with high nutritional value and low in calories, fat and cholesterol. Due to the popularity and high consumption of extruded products among the general public, including children and adolescents, it is very important to improve the nutritional properties of these products. Accordingly, in this study, some characteristics of snacks containing starch (40 to 76%), wheat bran (zero to 30%) and moisture (14 to 20%) were investigated. Also, wheat gluten (10%) was added to all samples and the prepared mixtures were extruded at a temperature of 140 ° C at a helical speed of 150 rpm. With increasing moisture and bran, water absorption index, water dissolution index first increases and then decreases, and with increasing moisture and bran, particle density, actual density and hardness increase, and with increasing starch, expansion coefficient and water absorption index, water dissolution index And the index L* increases and the particle density and the actual density decrease. With increasing humidity, L* index increases and with increasing bran decreases. With increasing humidity, the coefficient of expansion first increases and then decreases, but with increasing bran, the coefficient of expansion decreases. According to the obtained results, the use of 13% wheat bran, 61% wheat starch and 16% moisture of the input feed, produces a sample of good quality.
Volume 20, Issue 136 (June 2023)
Abstract
The aim of this study was to optimize the formulation of coating of bulked corn products using maltodextrin, corn and spinach in order to improve the nutritional characteristics of puffed snacks. oil (55-65%) and powder materials (35-45%) as fixed components (80%) including milk powder, whey powder and salt (25, 50 and 5%, respectively) – and variable components (20%) including cheese powder, maltodextrin and corn starch were used to prepare the coating. Optimization was done with cross statistical design. After the physicochemical and sensory tests and selecting the optimal sample, spinach powder was added to the optimal formulation at 4, 6, and 8%, and sensory tests and uniformity evaluation were performed. The results showed that the oil absorption, hardness, redness, colloidal stability and sensory characteristics of the sample was increased by use of corn starch in the coating formulation, but overall acceptance was reduced, while redness and sensory characteristics increased by use of maltodextrin and oil absorption and hardness was reduced. The oil absorption, hardness, colloidal stability and flavor increased by use of cheese powder in the coating and redness and sensory characteristics reduced. Increasing the percentage of oil to 63% increased oil absorption and decreased the redness index (p<0.05). Increasing the percentage of oil to 60% significantly increased texture hardness, colloidal stability and color factor (p<0.05). The best optimal coating containing 10% each maltodextrin and cheese powder and 55% oil was obtained. The scores of sensory factors in the formulation containing 8% spinach powder were significantly higher than the others (p<0.05) and adding 8% of spinach powder to the optimal coating was recognized as the best sample. The results showed that in order to improve the uniformity and stability of the coating emulsion, maltodextrin and corn starch can be used and its nutritional value can be increased by using spinach.
Volume 22, Issue 159 (May 2025)
Abstract
Wheat starch is the most common type of starch in many countries and can be modified to produce a variety of starches. The widespread use of starch offers many opportunities in various industries due to its affordability, high safety and biodegradability. However, characteristics such as insolubility in cold water, heat intolerance, low resistance to applied stresses, and low freeze-thaw stability limit the use of natural starch for various industrial uses. One of the most efficient techniques for starch modification is chemical modification, but it raises concerns about environmental pollution and high chemical costs. For this reason, in this study, in order to reduce the consumption of chemicals, the reaction conditions for the production of phosphorylated starch with sodium trimetaphosphate (STMP) using three independent variables: pH (9.5, 10.5 and 11.5), temperature (110, 130 and 150 degrees Celsius) and reactant concentration (1.5, 3 and 4.5%) were optimized. According to the results of the physicochemical tests, the optimization criteria of starch used in all kinds of sauces with higher swelling and solubility index, higher dough transparency, less gel syneresis and higher freeze-thaw stability were selected. Then, in order to check the structural, thermal and pasting properties, additional tests were performed on selected and natural starch samples; The results showed that the starch produced under optimal conditions is suitable for use in the formulation of all kinds of sauces due to improved textural properties, higher viscosity and increased heat tolerance.
