Showing 4 results for ghaitaranpour
Volume 21, Issue 146 (April 2024)
Abstract
Drying is one of the effective ways to increase shelf life and preserve the useful compounds of materials, which can be improved by using different methods and materials. The use of bioactive compounds as a pre-treatment can be one of the effective methods to increase functional and antibacterial properties. This research was conducted to simultaneously apply ultrasonic pretreatment and pure apple vinegar before drying garlic slices, and investigate their effect on the functional and antibacterial properties of dried garlic slices by hot air. Before drying, the slices were floated in pure apple vinegar and distilled water under ultrasonic treatment (frequency of 40 kHz) for 10 minutes at 35oC, and also in pure apple vinegar for 10 minutes at 35oC. Then they dried using a hot air circulation dryer at a temperature of 50oC to reach a moisture content of 6% (wet basis). The chemical properties of samples including total phenolic and flavonoid content, functional properties, antioxidant capacity, and antibacterial properties were evaluated. The results showed that the use of ultrasound pretreatment together with pure apple vinegar had the greatest effect in the increase of bioactive compounds and antibacterial properties of samples compared with the control one. The results showed that the use of ultrasonic and pure apple vinegar improved the quality, functional, and antibacterial properties of dried sliced garlic samples.
Volume 22, Issue 159 (May 2025)
Abstract
As one of the most popular fried ready-to-eat foods in the world, chicken nuggets are deep fried. Due to the immersion of the product in this method, the oil content increases, thus causing obesity and related diseases. For this reason, reducing the fat of the product while maintaining the organoleptic properties has been given much attention and research. In this study, chicken nuggets with different batter formulations (wheat flour, rice flour, and quinoa flour) were fried by two methods (deep and hot air) in terms of moisture content, oil content, weight loss, batter absorption rate, and stickiness percentage, color, texture, viscosity, diameter and sensory evaluation were investigated. The oil content, moisture content and percentage of adhesion of the coating to the core were higher in deep frying than in hot air frying. Texture, deep fried chicken nuggets had less firmness and gumminess. The results also showed that the samples coated with quinoa flour had higher moisture content, batter pickup and oil content while they experienced lower cooking loss and coating adhesion to the core. In terms of color, the coating of quinoa dough showed lower L*, b*, and higher a*. The hardness of the nuggets coated with quinoa paste was lower than the other two samples. The results show that hot air frying is generally a healthy method for producing chicken nuggets and a valuable alternative for producing fried protein foods. As a gluten-free grain with high nutritional value, quinoa flour paste can be a good substitute for wheat in reducing the oil content of fried products.
Volume 22, Issue 160 (June 2025)
Abstract
In this research, Lallemantia royleana seed mucilage was used as the base of the film, while essential oil derived from the zoulang plant’s leaves and stems, along with zinc oxide nanoparticles (ZnO), were incorporated as additives to develop active edible films. Findings indicated that incorporating ZEO enhanced the films' antioxidant capabilities, permeability, thermal properties, tensile strength, and elongation of the film. FT-IR analysis confirmed the creation of new hydrogen-oxygen bonds between ZEO and the polysaccharide chains, contributing to a reinforced film structure. Conversely, the addition of ZnO nanoparticles was found to decrease the antioxidant properties, permeability, crystallinity, thermal resistance, moisture content, and tensile strength of the films. Additionally, ZnO nanoparticles contributed to enhanced plasticity, which increased the films' stretchability and resulted in greater thickness. SEM imaging verified the interaction between ZEO and ZnO nanoparticles, aligning with the findings from the FT-IR analysis. Overall, the study suggests that films developed using Lallemantia royleana mucilage, in combination with ZEO and ZnO nanoparticles, demonstrate strong potential for applications in food packaging and active films or coatings, particularly for materials vulnerable to oxidation.
Volume 22, Issue 161 (July 2025)
Abstract
It appears that celiac patients have more trust in products like biscuits and crackers as sources of carbohydrates. Therefore, this study focused on evaluating and optimizing gluten-free biscuits using date syrup and date seed powder. Sugar levels at 20%, 30%, 40%, and 60% were replaced by date syrup, while rice flour levels at 0%, 10%, 13%, and 20% were substituted with date seed powder. Gluten-free biscuits were assessed based on the dough's textural properties, as well as the biscuits' physicochemical properties, including spread ratio, moisture, water activity, color, antioxidant activity, total fiber, total sugar, fat, and protein, using standard methods. Sensory evaluation was conducted with a 5-point hedonic test, and mouthfeel was assessed with Sensomaker software to determine the optimal replacement levels for date syrup and date seed powder. Finally, the proposed optimized formulation was produced, and textural and physicochemical properties, including firmness, total fiber, total sugar, fat, protein, ash, pH, moisture, water activity, color, and antioxidant activity, were measured and compared with a control sample. Replacing rice flour with date seed powder and sugar with date syrup increased the dough’s firmness and elasticity. Regarding the textural properties of gluten-free biscuits, firmness significantly increased with higher levels of date seed powder and date syrup. For sensory characteristics, replacing rice flour with date seed powder and sugar with date syrup had a significant effect on taste, crispness, and color.
