توجه: محتویات این صفحه به صورت خودکار پردازش شده و مقاله‌های نویسندگانی با تشابه اسمی، همگی در بخش یکسان نمایش داده می‌شوند.
۱Comparison of different commercial fruit beverage characteristics in Iran
اطلاعات انتشار: اولین همایش الکترونیکی نوآوری در فراوری مواد غذایی، سال
تعداد صفحات: ۵
In this study, it was aimed to measure the physic– chemical characteristics of six kind of Iranian commercial fruit beverage in clouded cherry, apple, pineapple, mango, orange and grape that were obtained from local store. In this samples mean value for pH, total sugar, fat, calcium and phosphorus, total solid and total soluble solid content was 3.32, 8.26%,0, 0.03%,0.05%14.5 %,and16.40 % respectively.<\div>

۲Effects of adjunct starter cultures on proteolysis of reduced fat mozzarella cheese during storage time
نویسنده(ها):
اطلاعات انتشار: اولین همایش الکترونیکی نوآوری در فراوری مواد غذایی، سال
تعداد صفحات: ۶
The evolution of non protein nitrogen (NPN), total and free amino acids in reduced fat Mozzarella cheese, prepared by formulated milk for Mozzarella cheese with optimized texture, using a single of adjunct starter cultures during storage was studied. The concentrations of NPN, free and total amino acids were significantly affected by type of microorganism and storage time. The total concentration of free amino acids (TFAA) and NPN in reduced fat cheeses inoculated with adjunct starter culture were higher than full fat control cheese without any adjunct starter culture. Also higher level of TFAA and NPN were observed in reduced fat cheeses made with single culture of Lb. helveticus. The concentration of glutamine, methionine and leucine as major precursors and contributors to sapid taste and flavor compound in reduced fat cheeses made with culture of Lb. helveticus were higher than reduced fat Mozzarella cheeses inoculated with Lb. casei and Str. thermophilus, and even higher than full fat control cheese made with usual mesophilic starter culture.<\div>

۳Examination of the effect of mint extract on sunflower oil stability
نویسنده(ها): ،
اطلاعات انتشار: اولین همایش الکترونیکی نوآوری در فراوری مواد غذایی، سال
تعداد صفحات: ۴
This study aimed at extracting phenolics of mint as natural antioxidant sources using cold solvent method and examining their antioxidant properties through determining the stability duration in sunflower oil. Mint extracts were extracted using cold solvent method by two solvents, methanol and acetone. Extraction efficiency was determined and the phenolics values of the extracts were measured using folin – ciocalteu method. Antioxidant effect of different concentrations (0.5, 0.3, 0.1 and 0.05%) of phenolics of mint extracts on retarding oxidation in sunflower oil was examined through Rancimat and peroxide index tests. The results showed that the type of the solvent affected significantly on phenolics extraction efficiency. The result of this study revealed that the extraction efficiency and the phenolics content which extracted using methanol were higher as compared to the extraction using acetone. The results obtained by examining antioxidant property of mint extracts in sunflower oil revealed that increasing the concentration of the extracts had a significant effect on improving antioxidant property.<\div>

۴Evaluation and comparison the physicochemical properties and fatty acid profile of Kermanian sunflower and Golestanian soybean oil
نویسنده(ها): ،
اطلاعات انتشار: اولین همایش الکترونیکی نوآوری در فراوری مواد غذایی، سال
تعداد صفحات: ۶
The purpose of the current study was to determine the physicochemical properties and fatty acid profile of sunflower and soy bean oil extracted by Soksleh methods. The physicochemical properties were evaluated by peroxide value, acidity, soapy number, soapy material and non soapy material. The fatty acid compositions of sunflower and soy bean oil were identified and determined using Gas chromatography (GC). The results of physicochemical properties exhibited that except of peroxide value which soybean oil was higher than sunflower oil, all of factors were similar. The results of GC demonstrated that sunflower and soy bean oils were found to be good sources of poly unsaturated fatty acids with total poly unsaturated fatty acid 86.81 %and 83.11% respectively. According to the results linoleic and palmitic acid were most abundant unsaturated and saturated fatty acids in both samples respectively. The level of linolenic acid in soybean oil (6.5 %) was higher than sunflower oil (0.11%).<\div>

۵Evaluation of amino acid profile of cheddar cheese formulated with xanthan gum and\or sodium caseinate as fat replacers
نویسنده(ها): ،
اطلاعات انتشار: اولین همایش الکترونیکی نوآوری در فراوری مواد غذایی، سال
تعداد صفحات: ۷
The aim of the present study was to investigate the effect of incremental reduction of fat contents (in the range of 33 to 6% (wt\wt)) and applying different levels of fat replacers (xanthan gum and sodium caseinate) on amino acid profile and composition of cheddar cheese. Total amino acid contents were determined by using a rapid, accurate, sensitive method. This method includes protein hydrolysis, o–phthalaldehyde derivatization, and reversed–phase high–performance liquid chromatography. Amino acid nitrogen (N) increased significantly with decreasing fat content. Decreased fat level resulted in significantly linear increases protein content.<\div>

۶The effect of applying gluten, wheat fiber and vinegar on the shelf–life, specific volume and sensory evaluation of Iranian strudels
نویسنده(ها): ، ،
اطلاعات انتشار: اولین همایش الکترونیکی نوآوری در فراوری مواد غذایی، سال
تعداد صفحات: ۷
In this study four level of gluten (0.5,0.75,1,1.5%),wheat fiber (0.75,1,1.25,1.5%) and vinegar (0.25,0.5,0.75,1%) were added to the flour of Iranianstrudels and the shelf–life, specific volume and sensory evaluation of them were investigated. For this purpose strudels were baked and Specific volumes of the samples were evaluated (The rapeseed displacement method was used for measuring the specific volume of the samples) and theirstaleness sensory was evaluated from the 1st till the 9thweek. Also, quality sensory evaluation, pH value, activity of water and the volume of the produced strudels were examined. . sample No.4 had the highest specific volume . Also, the addition of Vinegar resulted in reduced pH value ofthe treatments significantly such that pH value of the controlsample decreased from 6.20 to 5.23 in the treatment No.4. The percentage of aw for treatment No.3 and treatment No.4showed the standard aw percentage (should not exceed 0.78%) following addition of these compounds. (There wasno statistically significant difference between them ) The results of Sensory staleness evaluation demonstrated that the combination of gluten, wheat fiber, in the strudels significantly retard .<\div>

۷The effect of applying guar gum, wheat fiber, and citric acid on the shelf–life,specific volume and sensory evaluation of Iranian croissant
نویسنده(ها): ، ،
اطلاعات انتشار: اولین همایش الکترونیکی نوآوری در فراوری مواد غذایی، سال
تعداد صفحات: ۶
This study was aimed at examining the effect of applying guar gum, wheat fiber and citric acid on the shelf – life and sensory evaluation of croissant bread. To do so, different percentages of wheat fiber (0.10%, 0.15%, 0.20% , 0.25% ) , guar gum ( 0.25%, 0.30% , 0.40% , 0.5%) and citric acid (0.10%, 0.15%, 0.20%) were added to the flour of the croissants and their staleness sensory was evaluated from the 1st till the 9th week. Also, pH value, aw value , sensory quality (shape, odour, colour, taste, consistency, crust, crumb ) and the volume of the producedcroissants were examined . Immediately after produce The results showed that the volume of croissants containing these compounds increase significantly compared to the control sample, while their water activity and pH value decreased significantly as water activity and pH value decreased from 0.85% and 6.32 for control sample to 0.77% and 5.20 for the formulation of sample 4, respectively. On the other hand, water holding capacity ofcroissants containing wheat fiber and guar gum increased significantly compared to the control sample as it increased from23.52% to 9.87 for the control sample and from 21.52 to 16.59 forthe formulation 4 following 9 weeks. The statistical results of shelf–life evaluation showed an increase in shelf–life of croissants from 3 week to 3 month.<\div>

۸Physicochemical and textural properties of reduced fat mozzarella cheese formulated with fat replacers
نویسنده(ها): ،
اطلاعات انتشار: اولین همایش الکترونیکی نوآوری در فراوری مواد غذایی، سال
تعداد صفحات: ۵
The effect of xanthan gum and sodium caseinate as fat replacers on textural properties and organoleptic attributes of reduced fat mozzarella cheeses was studied. The results indicated that type and concentration of fat mimetic significantly affected on characteristics of cheeses. Generally the low–fat cheeses produced with xanthan gum simulated the functions of fat better than the sodium caseinate. The results revealed that, by decreasing the fat content of cheese milk and increasing xanthan gum level, the values of moisture and protein content significantly (P < 0.05) increased. Separately applying high level of xanthan gum (0.045%) (w\w) or in combination with low level of sodium caseinate in cheese formulation decreased the hardness and gumminess in reduced fat samples. Fat reduction led to increase the cohesiveness and springiness of fresh mozzarella cheese. These results indicated that applying high level of xanthan gum had positives effects on economic consequences such as increase yield beside acceptable textural properties. Incorporation of xanthan gum allowed a considerable fat reduction with no detrimental effect on mozzarella cheese overall quality.<\div>

۹Physico–chemical properties of two type of Shahrodi grape seed oil (Lal and Khalili)
نویسنده(ها): ،
اطلاعات انتشار: اولین همایش الکترونیکی نوآوری در فراوری مواد غذایی، سال
تعداد صفحات: ۵
The present investigation was designed to evaluate the physicochemical properties of two type of Shahrodi grape seed oil (Lal and Khalili) which extracted by Soxhlet methods and petroleum ether as solvent. The physicochemical properties considered as response variables were: cloud percentage of extraction, peroxide value, acidity, soapy number, fatty acid and non soapy material. The results indicated that Lal grape seed oil showed the lower peroxide value and higher percent of oil extraction than Khalili grape oil. The results of this study indicated that the most content fatty acid in the seed oils of Lal and Khalili grape was linoleic acid, ranging from 63.17 % and 65.39 % of total fatty acids respectively.Also, The grape seed oils were contained low level of saturated fatty acid and high percentage of oleic acid and which are healthy and have beneficial effect on reducing cholesterol level.<\div>

۱۰The effect of applying apple pomace and sodium stearoyl –2–lactylate on rheological properties and shelf life of Taftoon bread
اطلاعات انتشار: اولین همایش الکترونیکی نوآوری در فراوری مواد غذایی، سال
تعداد صفحات: ۶
This study was designed to investigate the effect of applied apple fiber and Sodium Stearoyl Lactylate on improve the rheological properties and staling of traditional Taftoon bread. The rheological properties of dough were evaluated using farinograph and extensograph. Bread staling test was applied by sensory evaluation during 1, 2, and 3 days. For this purpose, three different amounts of apple fiber (7%, 9%, and 13%) were dried in a cabinet dryer at 58ᵒC as a powder as well as Sodium Stearoyl Lactylate (SSL) at 0.75%, and 1.0% (w\w) were added to the flour. A full factorial design used to arrange treatments. The results of farinograph indicated that, samples D1 ( 7% apple fiber and 0.75% SSL) and D3 (13% apple fiber and 0.75% SSL) hadthe highest water absorption capacity respectively and Sample D2 had lower degree of softening, and higher quality properties compared to control and also the other samples. The results of extensograph in the sample containing 13% apple fiber and 0.75% SSL indicated lower ratio and high energy for all three time ranges (45, 90, 135 min) as compared with other experimental samples. The results of the panelists indicated that the enriched breads containing 13% apple fiber and 0.75% SSL obtained highest bread score for overall acceptability. The results of this study demonstrated that the combination of high level of apple fiber and SSL in the Taftoon bread significantly retard staling on it and improved its rheological properties.<\div>

۱۱Effect of Fatty Acids on Hydrophobicity of the Cell Membrane of Lactobacillus Species
اطلاعات انتشار: applied food biotechnology، سوم،شماره۳، Summer ۲۰۱۶، سال
تعداد صفحات: ۷
Background and Objectives: Probiotic bacteria are able to absorb fatty acids present in the culture medium and convert them into intracellular fatty acids, which may affect the physicochemical properties of probiotics. Subsequently, changing the composition of cellular fatty acids of probiotics improves the electron acceptance capacity of these microorganisms, and results in an increased adhesion to the intestinal mucus. In the present study, the effect of fatty acids on the physicochemical and adhesion properties of Lactobacillus species was investigated.Materials and Methods: Seven fatty acids including palmitic, stearic, α–linolenic, γ–linolenic, oleic, linoleic and arachidonic acids were used for the enrichment of MRS medium. Afterwards, fatty acid content and adhesion property were measured using GC and spectrophotometer, respectively.Results and Conclusion: The results showed that the type of microorganism and fatty acid had a significant effect (p≤0.05) on the adhesion property of probiotics. According to the results, the highest membrane fatty acid content was found for myristic and elaidic acid, and the lowest content for α–linoleic acid.
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