Showing 9 results for Esmaiili
Volume 16, Issue 86 (4-2019)
Abstract
In this study, sesame as a dietary supplement and hydroxypropyl methyl cellulose (HPMC) due to its ability to form a gel network during heating, were added to rice flour for making the flat bread. In order to determine the optimal amounts of sesame paste (in the range of 10-20%) and HPMC (in the range of 0.5-1.5%), in product formulation using response surface methodology (RSM) and central composite design (CCD), five levels of these two variables were selected and 12 baking tests were performed. Three qualitative parameters in the product, including compression stiffness, overall consumer acceptance and penetration hardness, were evaluated as responses. According to the results, sesame paste significantly (P˂0.05) reduced the quality parameters and HPMC only slightly improved them. The mathematical models obtained in this study can accurately predict the responses. Correct matching between predicted responses and the results in optimized bread, containing 10.3% sesame paste and 1.5% HPMC, indicates the high capability of RSM to optimize the formulation of gluten-free products.
Volume 18, Issue 121 (March 2022)
Abstract
This study aimed to investigate the effect of replacing wheat flour with spinach powder (0-30%) as a rich source of fiber and minerals using a mixture design based on D-optimal on physicochemical properties (weight loss, moisture, ash, protein, fat, fiber, antioxidant capacity, color, specific volume, height, water activity) and textural and sensory properties of bread. According to the results, with the addition of spinach powder moisture content, ash, fiber increased but weight loss, protein, fat, specific volume, water activity and height of the samples decreased, significantly. The antioxidant capacity of supplemented bread with spinach powder was significantly higher than the control sample (p <0.05). Also, textural properties including firmness and penetration energy were significantly increased by adding spinach powder. Spinach powder supplementation led to a decrease of L *, a *, and an increase of b* in the samples. According to the results, replacing wheat flour with spinach powder up to 7.5% improved the overall acceptance of the samples.
Volume 19, Issue 123 (May 2022)
Abstract
In this study, the effect of ultrasound pretreatment, air velocity and temperature on cornelian cherry shrinkage during hot air drying process were investigated. Ultrasound pretreatment at two time levels (10 and 30 minutes) was applied and then the samples were dried at 40, 50 and 60°C and 1, 1.5 and 2 m/s air velocity. Afterwards, shrinkage data were fitted to three experimental models. The results showed that with decreasing moisture content during drying, the thickness of the samples reduced from 0.0138 to 0.0078 m. The application of ultrasound pretreatment led to a significant (P<0.05) decrease in thickness. Moreover, one of the models was selected as the best suitable model in predicting thickness changes of cornelian cherry (R2=0.99) under the experimental conditions. Through multiple regression analysis, the relations between the coefficients of the models with the variables used were obtained.
Volume 20, Issue 140 (October 2023)
Abstract
In this paper, the possibility of producing sponge cake by replacing triticale flour (TF) (0-30%) and beta-glucan fiber (BG) (0-10%) was investigated by utilizing a two-level factorial design containing central points. According to the results, by increasing TF and BG replacement ratio in the cake formulation, moisture content, water activity, ash, fiber, and antioxidant capacity increased, whereas carbohydrates, calories, and lightness of cases decreased. Moreover, the specific volume of cakes in those samples containing TF decreased, while adding the BG fiber can lead to improving it. Meanwhile, as BG and TF levels increased, the hardness of the samples increased while their cohesiveness and springiness decreased. On the other hand, BG replacement did not have a significant effect on the chewiness and gumminess, whereas TF may lead to increasing them. The overall acceptance of the samples increased with the simultaneous replacement of TF and BG. Furthermore, the numerical optimization confirmed that it is possible to produce enriched and desirable cakes via high utility through a combination of 30% TF and 8.3% BG.
Volume 21, Issue 146 (April 2024)
Abstract
The aim of this study was to evaluate the effect of storage conditions “relative humidity”, “temperature” and “light”, each one at two levels (high and low), on the weight and color of dried seedless barberry after 120 days' storage. The effect of conditions was statistically analyzed in a completely randomized design experiment based on factorial. After adjusting the moisture content barberry color were measured for both samples. The samples in weights of 100g in the bags made of low density polyethylene (LDPE), high density polyethylene (HDPE) and polypropylene cast (CPP) were packaged and coded. Then samples were placed in a given storage conditions. Based on the results, all the hue angle and a/b ratio have not changed in all the packaging samples of films in the condition of “high relative humidity, low temperature and darkness” and “high relative humidity, low temperature and brightness” after 120 days of storage. The lowest difference in weight was observed in both samples packaged in bags of LDPE and HDPE films, at the same conditions. Also, in all the packaging samples at the “high relative humidity × low temperature” state, the lowest hue angle, lowest chroma and highest a/b ratio were observed, whilst at the similar state, the lowest difference in weight in samples packaged in polypropylene cast film bags was observed.
Volume 21, Issue 146 (April 2024)
Abstract
Drying is one of the effective ways to increase shelf life and preserve the useful compounds of materials, which can be improved by using different methods and materials. The use of bioactive compounds as a pre-treatment can be one of the effective methods to increase functional and antibacterial properties. This research was conducted to simultaneously apply ultrasonic pretreatment and pure apple vinegar before drying garlic slices, and investigate their effect on the functional and antibacterial properties of dried garlic slices by hot air. Before drying, the slices were floated in pure apple vinegar and distilled water under ultrasonic treatment (frequency of 40 kHz) for 10 minutes at 35oC, and also in pure apple vinegar for 10 minutes at 35oC. Then they dried using a hot air circulation dryer at a temperature of 50oC to reach a moisture content of 6% (wet basis). The chemical properties of samples including total phenolic and flavonoid content, functional properties, antioxidant capacity, and antibacterial properties were evaluated. The results showed that the use of ultrasound pretreatment together with pure apple vinegar had the greatest effect in the increase of bioactive compounds and antibacterial properties of samples compared with the control one. The results showed that the use of ultrasonic and pure apple vinegar improved the quality, functional, and antibacterial properties of dried sliced garlic samples.
Volume 22, Issue 159 (May 2025)
Abstract
As one of the most popular fried ready-to-eat foods in the world, chicken nuggets are deep fried. Due to the immersion of the product in this method, the oil content increases, thus causing obesity and related diseases. For this reason, reducing the fat of the product while maintaining the organoleptic properties has been given much attention and research. In this study, chicken nuggets with different batter formulations (wheat flour, rice flour, and quinoa flour) were fried by two methods (deep and hot air) in terms of moisture content, oil content, weight loss, batter absorption rate, and stickiness percentage, color, texture, viscosity, diameter and sensory evaluation were investigated. The oil content, moisture content and percentage of adhesion of the coating to the core were higher in deep frying than in hot air frying. Texture, deep fried chicken nuggets had less firmness and gumminess. The results also showed that the samples coated with quinoa flour had higher moisture content, batter pickup and oil content while they experienced lower cooking loss and coating adhesion to the core. In terms of color, the coating of quinoa dough showed lower L*, b*, and higher a*. The hardness of the nuggets coated with quinoa paste was lower than the other two samples. The results show that hot air frying is generally a healthy method for producing chicken nuggets and a valuable alternative for producing fried protein foods. As a gluten-free grain with high nutritional value, quinoa flour paste can be a good substitute for wheat in reducing the oil content of fried products.
Volume 22, Issue 160 (June 2025)
Abstract
In this research, Lallemantia royleana seed mucilage was used as the base of the film, while essential oil derived from the zoulang plant’s leaves and stems, along with zinc oxide nanoparticles (ZnO), were incorporated as additives to develop active edible films. Findings indicated that incorporating ZEO enhanced the films' antioxidant capabilities, permeability, thermal properties, tensile strength, and elongation of the film. FT-IR analysis confirmed the creation of new hydrogen-oxygen bonds between ZEO and the polysaccharide chains, contributing to a reinforced film structure. Conversely, the addition of ZnO nanoparticles was found to decrease the antioxidant properties, permeability, crystallinity, thermal resistance, moisture content, and tensile strength of the films. Additionally, ZnO nanoparticles contributed to enhanced plasticity, which increased the films' stretchability and resulted in greater thickness. SEM imaging verified the interaction between ZEO and ZnO nanoparticles, aligning with the findings from the FT-IR analysis. Overall, the study suggests that films developed using Lallemantia royleana mucilage, in combination with ZEO and ZnO nanoparticles, demonstrate strong potential for applications in food packaging and active films or coatings, particularly for materials vulnerable to oxidation.
Volume 22, Issue 161 (July 2025)
Abstract
It appears that celiac patients have more trust in products like biscuits and crackers as sources of carbohydrates. Therefore, this study focused on evaluating and optimizing gluten-free biscuits using date syrup and date seed powder. Sugar levels at 20%, 30%, 40%, and 60% were replaced by date syrup, while rice flour levels at 0%, 10%, 13%, and 20% were substituted with date seed powder. Gluten-free biscuits were assessed based on the dough's textural properties, as well as the biscuits' physicochemical properties, including spread ratio, moisture, water activity, color, antioxidant activity, total fiber, total sugar, fat, and protein, using standard methods. Sensory evaluation was conducted with a 5-point hedonic test, and mouthfeel was assessed with Sensomaker software to determine the optimal replacement levels for date syrup and date seed powder. Finally, the proposed optimized formulation was produced, and textural and physicochemical properties, including firmness, total fiber, total sugar, fat, protein, ash, pH, moisture, water activity, color, and antioxidant activity, were measured and compared with a control sample. Replacing rice flour with date seed powder and sugar with date syrup increased the dough’s firmness and elasticity. Regarding the textural properties of gluten-free biscuits, firmness significantly increased with higher levels of date seed powder and date syrup. For sensory characteristics, replacing rice flour with date seed powder and sugar with date syrup had a significant effect on taste, crispness, and color.
