Showing 3 results for Rezazadbari
Rasool Kalori, Mahmoud Rezazadbari, Mohamad Alizadeh, Hamed Hassanzadeh,
Volume 20, Issue 134 (April 2023)
Abstract
According to the increasing demand of advanced societies for the consumption of functional foods, especially in dairy products, the use of natural-based materials such as plant essences in the field of enriching food products with their antimicrobial and antioxidant compounds, as well as the use of wheat germ powder as a rich source of dietary fibers and vitamins and minerals and their effects on the viability of starter bacteria (due to their prominent role in improving human health) are seem to be necessary. Investigating the effects of using processed essential oils and wheat germ powder simultaneously in yogurt is considered in this research.
Sensory, physicochemical characteristics and bacterial conting of set yogurt including Streptococcus thermophilus and Lactobacillus bulgaricus, were tested during the storage period to study the simultaneous effect of plant essential oils and sprouted wheat powder. The essential oils used included tarragon and thyme with different proportions and at three levels (400, 1200, 2000 microliters per liter of yogurt). Yogurt physicochemical tests such as acidity and water holding capacity, hedonic sensory test, rheology test (apparent viscosity) and microbial count tests were conducted to check the viability of starter bacteria in yogurt during the 14-day storage period.
Based on the results obtained from the analysis of variance of the tested samples, the concentration of essential oil significantly (p<0.05) reduced the acidity and viability of starter bacteria of the product, but it had not a significant effect on the viscosity the sensory characteristics. In this regard, thyme and wheat germ powder showed a negative and unfavorable effect, especially in high concentrations.
Maryam Fakhernia, Mohamad Alizadeh, Mahmoud Rezazadbari, Hamed Hassanzadeh,
Volume 20, Issue 138 (August 2023)
Abstract
In this research, three different types of hydrocolloids (chitosan ,tragacanth, hydroxy propyl methyl cellulose) 2 % on the basis of flour weight and three different kinds of emulsifiers (lecithin, glycerol mono stearate, propylene glycol) 1 % on the basis of flour weight, were added in different proportions to sponge cake's formulation in order to assay quality indicators of cake. Bulk density, true density, aw (water activity), moisture, amylose content, texture analysis, microbial growth and colour (hue, chroma) were used as quality indices during cake's shelf life period (12 weeks). Colour, aw and firmness did not significantly affect by any of hydrocolloids and emulsifiers and they affected only by the storage time. HPMC and lecithin had the most effect on decreasing true density and bulk density respectively. Results indicated that chitosan was the most effective hydrocolloid for retention of moisture in cakes. The amylose content increased by increasing lecithin during the six weeks and PG had significant effect in last three weeks of storage time. Lecithin also significantly affected the Fmax, so the cake's with high levels of lecithin in formulation had tender crust, and hardness decreased during the first six weeks of shelf life. No microbial growth was reported in addition of different proportions of hydrocolloids and emulsifiers. Except of lecithin, two other emulsifiers had no significant effect on Chroma index in comparison with control cakes.
فاطمه Nejabi, Mahmoud Rezazadbari, Hadi Almasi, Saber Amiri,
Volume 21, Issue 151 (September 2024)
Abstract
In this research, the shelf life, physicochemical, and sensory properties of button mushrooms were investigated using salep gum edible coating containing Lactobacillus fermentum bacteria. For this purpose, the effect of salep gum at the levels of 0.25, 0.75, and 1.5 and the constant addition of Lactobacillus fermentum probiotic with the amount of 1.5 x 108 CFU/gr (0.5 McFarland half) for 15 days at a temperature of 4 Celsius was evaluated. The results showed that by increasing the coverage of salep gum, pH, acidity, soluble solids, total phenol, antioxidant, and parameters a* and b*, histologically, they maintained at a high level compared to the untreated fruit, and the total number of probiotic bacteria in The coating preserved better the probiotic bacteria suspension compared to the immersion treatment. But weight loss, L* parameter, and browning index decreased with the increase of salep gum. With increasing shelf life of dissolved solids, acidity, weight loss, a*, b*, and browning index increased, but pH, ascorbic acid, total phenol, antioxidant and L*, histology, total number of probiotics decreased The sensory evaluation of different treatments showed that the coating containing probiotics did not hurt the sensory properties of edible mushrooms; Rather, it improved the sensory and nutritional quality of the fruit over time and compared to the control sample. Therefore, the edible coating of salep gum containing Lactobacillus fermentum bacteria can be used as a suitable coating material to preserve the organoleptic, chemical, microbial properties and shelf life of button mushrooms
