Showing 3 results for Eyvazzadeh
Volume 16, Issue 97 (March 2020)
Abstract
Cakes including muffin are the most important and high-quality cereal products and a product of wheat flour but due to high levels of fat and sugar in their formulation, continuous and prolonged consumption of these foods appears harmful. In this research the effect of different concentrations of date sap and glucose syrup (at levels of 0, 25, 50, 75 and 100%) was investigated in order to improve the qualitative and sensory properties of muffin cake with new formulation. Based on the results, the highest and the lowest viscosity were obtained in treatments containing 100% glucose syrup and 100% sucrose (as control), respectively. On the other hand, the highest and the lowest density were measured in control and the treatment containing 100% date sap, respectively. Also after muffin production, the highest amount of moisture, ash, a*, b* and volume were investigated in samples containing 100% date sap. In addition the the lowest and the highest staling was indicated in treatments containing (50% date sap and 50% glucose syrup with together) and control, respectively. According to the results, the highest sensory scores was belong to samples containing (50% date sap and 50% glucose syrup with together) and then 100% date sap. Finally and based on all properties, the samples containing (50% date sap and 50% glucose syrup with together) and then 100% date sap can be introduced as the best treatments in this research.
Volume 17, Issue 104 (October 2020)
Abstract
Honey is one of the most important bee products that have a high nutritional value and many beneficial drug properties. And perform a variety of fraud in honey because of concerns over quality control of the product. In the present study, the Honey Tree (A1) sample with its counterfeit samples was compared with 10% substitution with sucrose powder (A2), 20% replacement with sucrose powder (A3) and 30% replacement with sucrose powder (A4), respectively. The results of this study showed that the amount of reducing sugars before hydrolysis in the range of 77.51-62.8 g%, the reducing sugars after hydrolysis in the range of 1.61 to 22%, the ratio of fructose to glucose from 0.44 to 0.33, 1, ash in the range of 0.04%, electrical conductivity in the range of 0.21-0.20%, diastase in the range of 11.47 to 20.25 (DN), Hydroxymethylfurfural (HMF) 2. 28 to 62 mg / kg. By adding different amounts of sucrose powder, the amount of reducing sugars before hydrolysis, moisture, acidity, fructose, glucose, fructose to glucose ratio, proline, antioxidant activity, samples decreased significantly and the amount of reducing sugars after hydrolysis, Diasteric, hydroxymethylfurfural and viscosity of the samples increased significantly (P<0.05). In the present study, all the factors studied, except for the amount of pre-hydrolysis regenerative sugars, fructose-glucose ratio and hydroxymethylfurfural ratio were within the standard range and could not be useful for detecting cheating the addition of sucrose to honey.
Volume 19, Issue 129 (November 2022)
Abstract
Corn starch derivatives, including glucose syrups, are nowadays widely used in food industry. Glucose syrup is used in food industry, not only due to its sweetening power and nutritional value, but also for its functional properties (moisture stabilization, softening ability, improving texture and preventing sucrose crystallization). Floury (soft) corn is usually used to produce glucose syrup, but the most imported corn in Iran is flint or hard corn which is all the year round available and consequently, using both corn flour types would be inevitable. Therefore, the purpose of this study was to investigate the effect of using flint (hard) and floury (soft) corn flour to produce glucose syrup. Four treatments including hard flour + soft flour in four ratios of 30% + 70%, 50% + 50%, 70% + 30% and 100% soft flour as control were prepared and the physicochemical and organoleptic properties of the produced syrups were evaluated. According to the obtained results, using flint corn flour affected physicochemical and organoleptic properties of the samples. Increasing the ratio of flint corn flour had significantly decreased DE (Dextrose Equivalent), soluble solids and pH of glucose syrups. Also induced the increasing of color parameters and sulfated ash values of the produced syrups. However, cost estimates indicated a reduction in the cost of raw materials and consequently general reduction in production costs by replacing hard corn flour. It can be concluded from the results that hard flour can be used on all surfaces, but the best treatment was 50% replacement level or a bit more, in the production which had a good effect on the properties of glucose syrup and showed more similarity with the control sample. All of these, along with being cost effective, appeared this treatment to have the potential of supposing as a sugar substitute in food industry.
