فصلنامه پژوهش و نوآوری در علوم و صنایع غذایی
سال چهارم شماره 4 (زمستان 1394)

Donut is one of the most popular fried bakery products among consumers. This product is susceptible to the formation of acryl amide during processing. In this study, the effect of frying temperature (160, 170 and 180 ° C), the amount of yeast (0.5, 1 and 1.5 %) and the fermentation time (30, 45 and 60 min) on the physicochemical properties (moisture content, acidity, pH, total sugar, reducing sugars, color) and the amount of acryl amide in the final product was evaluated. The results showed that the amount of yeast, fermentation temperature and frying time affect many chemical properties (moisture, pH, acidity, protein, total sugar and color) as well as the formation of acryl amide in the final products. Increasing amount of yeast and frying temperature, the moisture content and total sugar of products increased and decreased, respectively. Increasing the amount of yeast caused a significant decrease in the amount of acryl amide in the final product, but fermentation time was not significantly effective on the amount of acryl amide in the final product. It was also found that increasing the temperature from 160 to 180 ° C increased the acryl amide content from 13.24 µg kg-1 to 27.34 µg kg-1. Finally, it was found that the adjustment process can reduce the formation of acryl amide in donuts products.

Spontaneous emulsification is one of the low energy methods in preparation of oil-in-water nanoemulsions. It relies on the formation of very fine oil droplets when an oil/hydrophilic surfactant mixture is added to water and is used as delivery system to encapsulate lipophilic nutricitical components such as fat soluble vitamins in functional food. In this study the influence of various types of surfactants (tween 20, 21, 40, 80, 85 and 1:1 ratio of tween 20:85), carrier oils (coconut, soyabean & corn oil, octyl octanoate, migliol 812) and different concentration of surfactant and oils in the system (SER & SOR) on the droplet size and stability of vitamin A palmitate-loaded nanoemulsions prepared by spontaneous emulsification was investigated. Tween 80 (surfactant) nanoemulsion containing migliol 812 (carrier oil containing 3% vitamin A palmitate) with surfactant-to-emulsion ratio (SER= %15) and surfactant to oil ratio (SOR=150%), was determined as optimum sample with monomodal droplet size of 76 nm which was stable at 25 ˚C for 3 months.

Considering the importance of meat products in human dietary in modern sophisticated society, fortification of these products as much as possible amounts can play an effective role in the improvement of consumers’ health. In the present study, chickpea and lentil seedflour were substituted with wheat flour in formulation of chicken sausage at one third, two second, three third levels. Proximate composition, pH, texture, cooking properties and sensory parameters were evaluated. The collected data from three replication were analyzed using SPSS 18 software applying a completely randomized design with a factorial arrangement. Comparison of means was done by Dunkan test. The results of variance analysis indicated that the protein and ash content significantly increased in sausage samples (P<0.05) by increasing the replacement level of seedflours, but there were no significant effects on the amount of fat, moisture, and pH (P>0.05). Adding chickpea and lentil seedflour caused the shear force to increase compared with the control sample. There was no significant difference between cooking loss of the samples. WHC was decreased by increasing the replacement level. Sensory evaluation showed that in all parameters except appearance, increasing the replacement level significantly decreased the judges’ scoring.

Chubak plant root has abundant amount of saponin. Saponins act as emulsifier agents and produce stable foam in water. The main purpose of the present research is to achieve a kind of extract with high saponin content in shorter time with lower solvent consumption for use in food processing. For this purpose extraction was done with soxhlet method using ultrasound and then extraction yield was evaluated through determination of the index of emulsification and foam formation ability. Results showed that ultrasound-assisted extraction reduced achievement time for optimum extract about 12 times in comparison with soxhlet method. Also effect of different parameters on extraction yield during ultrasound-assisted extraction studied and the optimum conditions were determined: Time 40min, Temperature 750C, ultrasound waves intensity 80%, particle size 0.1-0.4mm, solvent to sample ratio 25 ml/g and solvent concentration 60%. The creation of such conditions led to increases in index of emulsification to 0.764 and foam formation ability to 7.033 cm.

Chicory plant is known as one of the main sources of industrial and commercial production of inulin. Inulin composition and its functional features depend on various parameters, including genetic characteristics and plant origin, growth environmental conditions and harvesting time, and also extraction method as well as the post extraction methods. The aim of this study was to evaluate native and exotic cultivars of chicory in terms of inulin production efficiency. The Results showed that the efficiency of inulin in indigenous landrace was relatively low while foreign cultivars revealed higher inulin content. By considering the significant difference between root weight and inulin content, foreign genotype (Orchies) was chosen to achieve optimal conditions for extracting inulin-type fructans. Response Surface Methodology and Central Composite Design were employed to investigate the effect of independent variables of time (20 to 60 min), temperature (50 to 80° C) and water to solids ratio (5:1-12:1) on the extraction efficiency. The Results demonstrated that the most effective factors in the efficiency of inulin extraction were temperature and the ratio of water to solids, while, the time had less effect on the extraction process.

Numerous Analytical methods applied to determine Vitamin C or ascorbic acid (AA), an important antioxidant, in foods and fruits of various matrixes have been reported in scientific books and papers. This study is based on an analysis of the I-E charts of ascorbic acid oxidation in samples of fruits in the city of Qom. The Peak height of the first wave of ascorbic acid oxidation is used to measure AA. Also, having used standard titration and optical spectroscopy, the amount of ascorbic acid was determined. To ensure optimal conditions and factors, the measurement was performed on 17 types of fruits. The results obtained by three optical spectroscopy, voltammetry and titration for measuring the ascorbic acid of 17 types of fruit were compared. Statistical analysis of the results variance for all the three methods was done. The results showed that the accuracy of the methods increase from titration, voltammetry to optical spectroscopy. The amount of ascorbic acid in fruits is different. The results of all three methods were comparable with previous reports and were satisfactory. The results, in addition to being considered a field study, can be used to select the appropriate nutritional model and analytical methods for food quality control laboratories.

Beta-carotene is one of the most important types of functional compounds, antioxidant and precursor of vitamin A which can be find in plant based products. The enrichment of food with beta carotene is difficult due to its hydrophobic nature and low stability. The encapsulation of βcarotene in a lipid carrier such as liposome is a method which potentially can reduce these problems. In this research, the ß-carotene bearing liposomal system prepared using modified thermal method and Gama-oryzanol, as a phytosterols, was used to increase the stability of the liposome structure. Intending to ensure the capsulation of beta carotene in liposomes, functional groups and possible interaction between beta-carotene and lecithin was examined by infrared spectroscopy (FTIR) and peaks of 980 and 1580 cm-1 corresponding to the functional βcarotene, were observed in liposomes. Not only the particle size was obtained around 64 nm at different ratio of lecithin to β-carotene, but also it was below 500 nm during 30 days of storage time. Encapsulation efficiency of β-carotene at high concentrations of lecithin was % 77.25 and it declined to the %69.73 during storage. Using Gama-oryzanol in β-carotene bearing liposome increased the stability of particle size and encapsulation during the storage period.