Hayedeh Gorjian, Zeynab Raftani Amiri, Jafar Mohammadzadeh Milania, Nader Ghaffari Khaligh,
Volume 18, Issue 116 (October 2021)
Abstract
In this study, the effect of the free extract, nanoliposome, and nanoniosome containing myrtle extract and sodium benzoate as a preservative on microbial, sensory, and chemical properties of mayonnaise during 90 days at 4 °C was investigated at 15 days intervals. The results of chemical tests showed that mayonnaise samples containing nanoliposome and nanoniosome significantly (p < 0.05) reduced peroxide, thiobarbituric acid compared to the control samples. There was a significant difference between the pH of the sauce samples prepared on the first day so that the highest pH (4.2) was related to the sauce sample containing sodium benzoate. The acidity values of all samples were in the standard range (0.62 to 1.4). Microbial results showed that the counts of Escherichia coli and heterofermentative lactobacilli were negative for all treatments and following the standard. During the storage time, the microbial growth of the sauce containing the natural preservative, nanoliposome, and nanoniosome, was effective in controlling mold and yeast and acid-resistant bacteria compared to the control sample (p <0.05). The results of sensory evaluation in this study showed that mayonnaise samples were significantly different in sensory properties during storage time so that the sauce containing free extract had a lower color score. Also, the lowest brightness index (L* = 74.31 ± 1.03) was related to the sauce containing the free extract. Sauce samples containing nanoniosome and nanoliposome had the highest acceptable spreadable property. The results of this study showed that using nanoniosome and nanoliposome containing the myrtle extract can reduce the use of the chemical additive sodium benzoate and this is a step in improving the health of the consumer community.
Seyedeh Atefeh Nabavi, Zeynab Raftani Amiri, Hayede Gorjian,
Volume 21, Issue 156 (February 2025)
Abstract
Milk chocolate is one of the most popular and enjoyable foods, and it has many fans of all ages. The purpose of this research is to replace the gelatin extracted from chicken feet with commercial (bovine) gelatin in different concentrations (0, 3, 5 and 7 percent) with cocoa butter to reach a high melting point with the aim of preventing chocolate from melting at high temperatures in tropical regions. The physicochemical and sensory properties of milk chocolate were investigated, and the obtained results showed that the density of the samples increased with an increase in the concentration of gelatin. The hardness of chocolate samples decreased by increasing the concentration of chicken Feet gelatin and increasing the concentration of commercial gelatin, so that the highest level of hardness among the sample’s containing gelatin was related to the sample containing 3% commercial gelatin (5936.3) and the lowest one was related to the sample containing 7% chicken Feet gelatin (5342.5). Also, by examining the surface roughness of the treatments, the highest roughness is related to the control sample. The apparent viscosity of treatments increased by increasing the concentration of chicken feet gelatin and commercial gelatin. The melting point of the samples increased independently with the addition of chicken feet gelatin and commercial gelatin. By increasing the level of chicken feet gelatin and commercial gelatin, the aqueous activity of the treatments decreased independently. In terms of color parameters (L, a, b), the treatments were investigated, and the sample containing 7% chicken feet gelatin had the highest amount of brightness. From the sensory point of view, the parameters of color, taste, smell, texture and finally the overall acceptance of chocolates were investigated. In terms of parameters, a significant difference between the samples was observed, and all the samples had the required acceptance.
