Showing 4 results for Jouki
Volume 17, Issue 106 (December 2020)
Abstract
Jam is a product that uses a lot of sugar in its preparation, and this compound plays an important role in increasing the level of sugar. Since the increase in blood sugar is associated with diabetes and obesity, so reducing sugar consumption in this product can reduce the risk of these diseases which are caused by long-term use of this product. In this study, enzymatic invert sugar was used as a substitute for sugar in different ratios (0, 25, 50, 75 and 100%). Quince seed gum and pectin were also used as thickeners to improve the texture properties of jam. Measurement of acidity and pH, viscosity, brix, total sugar, reducing sugars, energy intake and sensory properties were measured. According to the results, with adding the gum and pectin, pH decreased, followed by acidity, brix, viscosity, reducing sugars, tissue hardness, yellowness and lightness index as well as sensory properties scores. Also, with increasing invert sugar, the acidity of samples increased, while brix and viscosity of samples decreased significantly (P˂0.05). But as the invert sugar concentration increased, the taste and color scores of the samples increased. The color score of the samples was significantly increased (P˂0.05) by adding quince seed gum. There was no statistically significant difference in odor of samples with increasing sugar replacement percentage (P≥0.05). In general, based on the results of physico-chemical and sensory tests, it can be said that jam samples containing 75% invert and 0.25% of gum to (treatment number 15) were the best samples with 15% fewer calories than control samples.
Volume 20, Issue 142 (December 2023)
Abstract
In this study, an optimal pH-sensitive intelligent film based on starch at the level of 1% w/v containing 0.1% potato starch nanocrystals and anthocyanin extracted from the Dutch rose plant (Rosa hybrida) at the level of 0.5% w/v was designed and used to determine the spoilage of chicken fillet at refrigerator temperature during 12 days of storage. The index of volatile nitrogen bases ¹ and thiobarbituric acid ² of chicken samples increased significantly during 12 days.
The results showed that the inoculation of the extract in the biofilm changed the total population of bacteria and psychrophilic bacteria in chicken fillets to below detectable levels within 8 and 12 days, respectively. The present study showed that the color change of the smart film at the end of the storage day corresponds to the microbial growth pattern and also the increase in TBA, TVB-N and pH, which is caused by the production of nitrogenous substances and alkaline compounds by mesophilic and psychrophilic bacteria.
Therefore, the film of potato starch nanocrystals/potato starch containing Dutch rose extract can be used as an indicator of the freshness of meat fillet.
Volume 21, Issue 151 (September 2024)
Abstract
Celiac disease is a digestive disorder caused by a permanent intolerance to certain cereal prolamines with a specific oligopeptide sequence and manifests as gluten intolerance. The aim of this study is therefore to formulate and produce gluten-free pasta based on rice flour and wheat alternative flours and to evaluate their qualitative properties. Different samples of gluten-free pasta were produced from a mixture of rice flour and wheat alternative flours (chia, teff, quinoa, amaranth and buckwheat) with different weight ratios. A commercial pasta was used as the control sample. The color, texture, cooking properties and sensory characteristics of the samples were then investigated. The results showed that as the proportion of alternative flours increased, the color lightness index (L*) decreased and the b* and a* values increased, resulting in a decrease in the whiteness index and an increase in the yellowness index and overall color changes. In addition, the wheat alternative flours had a positive effect on the texture firmness and reduced the baking index, and reduced the glaze index of the final product. The pasta sample with 75% wheat alternative flours and 25% rice flour was selected as the ideal gluten-free pasta sample in terms of overall sensory evaluation. The results show that the use of alternative flours can significantly improve the quality characteristics of gluten-free pasta.
Volume 22, Issue 158 (April 2025)
Abstract
Today, consumers' desire for beneficial food products such as probiotic drinks is increasing, therefore, in this research, the production of a beneficial synbiotic dairy drink based on milk, Ganoderma extract and Lactobacillus casei azad and capsules has been done. In the first phase of extracting ganoderma by percolation method, in the second phase of encapsulation of probiotic bacteria and in the third phase, a beneficial dairy drink was produced. Statistical analysis was performed using spss V.25 software at the level of probability (p ≥ 0.05). The results of this research showed that the average hydrolysis of milk protein increased until 40 hours and then decreased until 120 hours.The sensory evaluation of the aroma score in some of the drink treatments showed a statistically significant difference, so that the drink containing Ganoderma extract and Lactobacillus casei capsules had the highest and the drink prepared from the extract alone had the lowest aroma score. The pH analysis showed that lactic bacteria At the end of the logarithmic growth period, the pH has been reduced to 4.5, which is important from a technological point of view and preventing the growth of other unwanted microorganisms. Also, the results of total bacterial count, Escherichia coli and Staphylococcus aureus bacteria count were negative and no growth was observed. Therefore, it can be said that the ultra-beneficial dairy drink produced in this research is a product with an average shelf life and can be offered for 30 days in the best case to have the most health benefits
