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Showing 2 results for ashrafi yourghanloo
Volume 16, Issue 88 (6-2019)
Abstract
In this study the caseinat sodium film containing nanoclay and Echinophora Platyloba essential oil was used in order to possibility of using biodegradable packaging as well as its effect on the viability of probiotic bacteria to cover the contents of yogurt. The samples were stored at 4 and 15 ° C for 21 days. The effect of packing material on the survival of Lactobacillus acidophilus was not significant, while on the growth of Bifidobacterium was significant. The highest number of bacteria was observed in the coating containing 1.5 grams of nanoclay and the lowest number of containers containing 0.75 grams of nanoclay. By increasing storage temperature and time, simultaneously, the process of decreasing the number of live bacteria was accelerated .the reduction of Lactobacillus acidophilus bacteria at 15 ° C after three weeks of storage / 0 was a logarithmic cycle, while in the same situation, the number of Bifidobacterium analisis bacteria decreased by 1.3 times, indicating a higher resistance of Lactobacillus acidophilus to acidic conditions of yogurt during the storage time. At 4 ° C, there was no difference in mean pH and acidity between different packaging samples, but there was a significant difference between all packaging samples at 15 ° C. The highest decrease in pH and maximum acidity was due to the packing of 1.5 g of nanoclay in the end of the storage time
Volume 18, Issue 115 (September 2021)
Abstract
Increasing public awareness of the effects of abusing high-fat products has prompted food producers to look for appropriate solutions to overcome this challenge. In this study, low-fat butter was prepared using gelatin and sodium alginate (0, 1, and 2%) and monoglyceride (0, 0.5, and 1%) using response surface statistical method and central composite design. Based on test results of texture, melting point, sensory and color evaluation, the optimal amount of fat substitutes was determined. The results showed that with a 50% reduction in butterfat in the presence of gelatin and sodium alginate, the melting point of low-fat butter samples increased from 20 to 30 ° C. Moreover, the moisture content of the samples decreased compared to the control sample. According to the results, monoglyceride had the greatest effect on the apparent brightness component of butter samples. Still, the addition of sodium alginate and gelatin reduced the brightness (L*) and increased redness (a*). Sensory evaluation of the samples also showed a high score of sensory properties of low-fat butter such as texture softness, spreadability, and product consistency compared to the control sample. The optimization results showed that using 1.58% gelatin, 1.86% sodium alginate, and 0.65% monoglyceride, it is possible to produce low-fat butter with a melting point and acceptable tissue properties along with desirable sensory properties.