Showing 5 results for Olad Ghaffari
Volume 16, Issue 95 (January 2019)
Abstract
Peppermint is a very aromatic herbal plant with mouth cooling effect, having pungent mint and menthol flavor. It has many phenolic compounds (flavonoids, tannins, anthocyanin) which are considered as natural antioxidants. The aim of this study was to investigate the influence of different concentrations of maltodextrin and inlet air temperature on some properties of encapsulated peppermint extract. Spray drying is the most common and economical method of microencapsulation. In the current project, the impact of three different inlet air temperatures (140, 160 and 180 °C) and maltodextrin (DE=20-18) concentrations (10, 20 and 30%) on production efficiency, moisture content, water activity, solubility, hygroscopicity, wettability and color parameters of spray dried peppermint extract powder were investigated. The results showed that increasing inlet air temperature and maltodextrin concentration led to increase in the production yield, powder solubility, L* and Hue parameters. While moisture content, water activity, hygroscopicity, wettability, chroma, a* and b* parameters were decreased. In conclusion, inlet temperature of 160 °C and maltodextrin concentration of 20% considered as optimum conditions maintaining desirable properties of peppermint extract powder during spray drying process
Volume 18, Issue 111 (May 2021)
Abstract
Recently, essential oils of plants such as peppermint have gained more interest due to their antibacterial, antifungal, antioxidant activity and free radicals scavenging ability. Microencapsulation by spray drying is a common method to preserve volatile and heat/oxygen sensitive compounds. This method retains essential and volatile compounds of peppermint against chemical spoilage and helps to improve handling properties of the obtained powder. The aim of this study was to investigate some physical and functional properties of spray dried peppermint powder, and to study the effect of storage conditions on phenolic compounds and antioxidant activity of the resulting powder. For this purpose, three air temperatures (140, 160 and 180 °C), three Arabic gum concentrations (10, 20 and 30 % w/v) were used. Bulk and tapped densities, repose angle, Husner ratio, total phenolic content (TPC) and free radical inhibition ability (DPPH) of the powders were measured. Powders were stored under three different atmosphere namely day light (25 °C), darkness (25 °C) and fridge (4 °C) for 120 days. Then, the TPC and DPPH of stored powders were measured at time intervals of 30 days. Results showed that increasing inlet air temperature and career substance concentration led to decrease in bulk and tapped densities and Husner ratio. TPC of powders were decreased by increasing inlet air temperature. However, at higher temperatures (160 and 180 °C), increasing Arabic gum concentration increased TPC of powders. Results of storing powders for 120 days indicated that storage conditions under low temperatures and darkness could more preserve TPC and DPPH scavenging ability of peppermint powders.
Volume 19, Issue 128 (October 2022)
Abstract
In this study, bee pollen at different levels (3, 6, 9, 12 and 15%) was added to the gluten-free cake containing corn starch and the samples were evaluated in terms of physiochemical and technological properties. The results showed that the addition of bee pollen had no significant effect on the consistency of the batter (p < 0.05). However, it reduced the pH and increased the density and specific gravity of the batter. Cake volume was increased from 104.7 mL in the control to 112.3 mL in 6% pollen sample and then decreased significantly (p < 0.05). A similar trend was observed for specific volume. The height of cake loaf was 5.3 cm in control that was decreased to 4.7 cm in 15% pollen cake. Incorporating bee pollen reduced baking loss, so the sample with 15% pollen had the lowest baking loss. Moreover, adding pollen to the gluten-free cake was associated with an increase in moisture, ash and browning index values and a decrease in its water activity. The porosity and microstructure analysis showed that addition of bee pollen increased cake porosity (from 20.3 to 30.8%) and the average cell area of the samples (from 5.1 to 14.7 per cm2) in comparison with control sample. In addition, sensory analysis showed that cakes containing 6 and 9% pollen had the highest overall acceptance compared to other samples. Therefore, medium levels of bee pollen can be used to produce functional gluten-free cakes with desirable sensory and technological characteristics.
Volume 19, Issue 130 (December 2022)
Abstract
In this study, the effect of adding different amounts of honey bee pollen (0, 3, 6, 9, 12 and 15%) on quality characteristics, bioactive compounds and shelf life of corn starch-based gluten-free cakes was investigated. The results showed that the amount of phenolic and flavonoid compounds as well as antioxidant activity of the samples increased significantly (p < 0.05) with increasing the percentage of bee pollen. The phenolic compounds were increased from 2.79 to 11.83 mg GAE g-1, free radical scavenging power was increased from 17.8 to 25.8%, and flavonoid compounds were increased from 0.316 to 0.450 mg RUE g-1 in cakes enriched with highest percent of bee pollen incorporation. Cake crumb firmness was decreased in cakses stored at ambient temperature with increasing bee pollen percentage upon staorge time. The highest and lowest firmness values on day 14 were related to 15% and 3% treatments with 0.16 and 0.20 N, respectively. However, storage inside refrigerator caused the cake samples to harden with increasing pollen percentage upon storage time, and the highest firmness value of 0.23 N was obtained on day 14 for 15% sample. Increasing the amount of bee pollen to 15% decreased the brightness index (L) from 61.6 to 50.0, the redness index (a) from -7.00 to -2.33, and the yellowness index (b) from 39 to 48. Incorporating bee pollen significantly increased the shelf life of samples in the case of resistance to mold apperance. The control and 15% cake samples had the lowest and highest resistance to mold growth, respectively.
Volume 20, Issue 136 (June 2023)
Abstract
Ajowan (Carum copticum) is a flavoring plant, which the seeds contain important chemicals such as thymol, carvacrol, terpinene, cymene and myrcene belonging to the group of phenolic compounds with distinct antimicrobial and antioxidant properties. Therefore, the objective of this study was to incorporate different contents of Ajowan seed powder (ASP) in formulation of chocolate cream to enhance its functional and antioxidant properties. For this purpose, ASP was added to the chocolate cream at levels of 0, 1, 2, 3, 4, and 5% (w/w). Nutritional characteristics including the amount of dietary fiber, polyphenolic compounds, antioxidant activity, technological and sensory characteristics such as spread ability, firmness, peroxide value, color, taste, mouthfeel and overall acceptance of the chocolate cream were examined. The results indicated that with the addition of ASP the amount of fiber, polyphenols, acid-insoluble ash and antioxidant capacity were significantly (p< 0.05) increased significantly compared to those measured in control. During the 75 days of storage, peroxide value was significantly (p < 0.05) decreased in the fortified produce with 5% ASP compared to the control. Nevertheless, sensory evaluation showed that increasing ASP level more than 3 % (w/w) led to decrease in overall sensory acceptance due to the fact that flavoring compounds of ASP would interfere in product taste and flavor.