جستجوی مقالات مرتبط با کلیدواژه « ارزش غذایی » در نشریات گروه « صنایع غذایی »

To increase the quality and shelf life of mango fruits (Manjifera indica cv. Langra), a factorial experiment was conducted in the form of a completely randomized design with three replications (18 fruits per replication). Mango fruits in mature green stage were harvested from a commercial mango orchard in Roodan city, Hormozgan province. The first factor was ultraviolet radiation (UV-C) with an intensity of 25 watts at three levels (0, 5 and 10 minutes), the second factor was ultrasonic radiation with a frequency of 35 kHz and a power of 280 watts at three levels (0, 3 and 6 minutes) and the third factor was storage time at five levels (0, 10, 20, 30 and 40 days). After the treatment with the mentioned proportions of UV-C and ultrasonic, the fruits were stored at 10°C and a relative humidity of 80-85%, and the sampling and the measurements were carried out at different times. Based on the results, ultraviolet and ultrasound treatments prevented the increase of L (lightness), a and b  and pH and the decrease of fruit ascorbic acid over time. In ultrasound treatments, the highest amount of ascorbic acid (11.3 mg/100 grams) was found in irradiation for three minutes. In ultraviolet treatments, the decrease of ascorbic acid with time was less than the control, but there was no significant difference between five and ten minutes. Ultrasound treatment for 6 minutes prevented the significant decrease in fruit weight. On the 40th day of storage, the lowest amount of L in fruit flesh (89.44) belonged to ultraviolet treatment for five minutes. Therefore, within 40 days of storage of mango fruit, ultraviolet treatment for five minutes due to maintaining the appearance of the fruit (L ) and ultrasound treatment for three minutes due to maintaining the maximum ascorbic acid of mango fruit are recommended.

Considering that the tuna fishes are used as raw material for canning therefore it is necessary to identify the suitable method of catching and keeping them in order to maintain thequality of the raw material. Usually, changes in fish after catching until consumption or processing may be due to reasons such as chemical and enzymatic reactions, oxidative spoilage and bacterial growth, which cause the production and increase of some chemical compounds such as total volatile nitrogen, peroxide number, thiobarbituric acid, change in pH results in a decrease in the quality and shelf life of the fish (Rezaei and Hosseini, 2008), so the proper method of fishing and the correct method of storage and transportation after catching can play an important role in controlling these changes and creating the desired quality in fish and its products include canned fish. The principle components of this fishes muscles are water, fat, protein, minerals and vitamin compounds. Biochemical methods based on production of trimethylamine (TMA), total volatile basic nitrogen (TVB-N) and lipid oxidation have also commonly used to evaluate fish quality (Jinadasa et al., 2015). Thunnus tonggol and Thunnus albacares belongs to the family Scombridae and they are pelagic large size marine fish (Jinadasa et al., 2015).. Thunnus tonggol and Thunnus albacares fisheries are of crucial importance to Iran due to their economic importance of fresh, frozen and canning trade. The aim of this study is therefore to determine the nutritional value and quality of the Thunnus tonggol and Thunnus albacares that landed in Chabahr coast using somechemical indices, to established the limit of acceptability and determine if the type of catching and storage as effects on the rate of deterioration.

The samples studied in the present research are Thunnus tonggol and Thunnus albacares fishes with average length and weight of 69.50±2.62 cm and 4123±69.45 gr and 75.00±11.115 cm and 7399±103.44 gr respectively, which were caught by local fishermen using fishing boats using two methods of fishing with hooks and gillnets, and until they reached the shore of Briss in Chabahar, they were in ice in some boats and in others they were kept frozen. After landing the fishes on the beach for qualitative evaluation, the studied samples were divided into 8 groups based on the type of fishing method (hook and gillnet) and the method of storage after catching (keeping in ice and freezing) on the float. The standard method of AOAC (2005) was used to measure the proximate compositions include moisture, crude protein, crude fat, and crude ash of the samples. The determination of the pH value was performed according to Chen et al. (2019). The determination of the TMA and TVB-N value was performed according to Li et al. (2019). Peroxide value was measured according to the iodometric method provided by Egan et al. (1979) through fish oil extraction using methanol-chloroform and anisidine index was performed according to the AOCS (1998) method with a standard number of 90-18 Cd based on the reaction between the anisidine reagent diluted in Glacial acetic acid with aldehydes in the fat sample.

In the present study, the results of the proximate composition in the muscles of Thunnus tonggol and Thunnus albacares fish species showed that the moisture content was above 70-75% in all groups of fish, except for the Thunnus tonggol fish caught with the hook method and kept in freezing condition. Usually, the largest percentage of biochemical compounds in the fish body is made up of water, which is less than 80% in medium-fat fish such as tuna (Amiri et al., 2015). Tuna fish have high protein (22.26-22.2 gr per 100 gr of muscle) and low fat content (0.2-2.70 gr per 100 gr of muscle) and high moisture content in fish with low fat content (Rani et al., 2016), that this was also observed in the present study. The amount of moisture and protein in Thunnus tonggol fish was slightly higher than Thunnus albacares fish. The difference in the proximate composition of fish may be due to feeding or fishing ground and season (Ali et al., 2020). In terms of fat content, Thunnus tonggol fish had more fat than Thunnus albacares fish, but the percentage of fat in both species was less than 5%. Usually, the amount of fat in tuna fish is less than 5% and they are classified as lean fish (Bahurmiz, 2019). The amount of ash was not much different in both types of Thunnus tonggol and Thunnus albacares fish, this issue shows the same nutritional value of Thunnus tonggol and Thunnus albacares fish in terms of minerals, because ash is a indices for measuring the mineral content of different foods, including fish. The amount of moisture, fat and protein in Thunnus tonggol fish caught with gillnet and kept in frozen state has decreased significantly compared to other fish groups (p<0.05), but there was no difference in the amount of ash between different groups of Thunnus tonggol fish (p>0.05). The reduction of protein in food products stored at freezing temperature can be caused by protein denaturation as a result of the increase of ionic bonds in the intracellular tissue, followed by the migration of water to the extracellular tissue.The reduction of fat during the storage period of fish may be due to the activity of enzymes involved in the hydrolytic spoilage of fat and its conversion into free fatty acids (Kusuma et al., 2017). In Thunnus albacares fish, except for the moisture, which was significantly reduced in the group of fish caught with gillnet and kept in frozen state compared to other groups (p<0.05), the amount of other proximate compounds did not differ significantly between different groups of fish (p>0.05) and the highest amount of these compounds was related to the group of Thunnus albacares fishes caught with hooks and kept in frozen condition. The measurement of chemical quality indicators showed that the pH level in Thunnus tonggol fish caught with gillnet and kept in ice increased significantly (p<0.05) and in Thunnus albacares fish caught with hooks and kept in freezing condition, decreased significantly (p<0.05). The decrease in pH indicates the phenomenon of glycolysis and as a result the production of lactic acid and its subsequent increase to a value higher than 7 also indicates the loss of quality due to the production of volatile compounds and the start of autolytic activity (Done et al., 2018). The peroxide value, thiobarbituric acid and TMA in the groups caught by the hook method and kept in the frozen state was significantly lower than the other groups, but the anisidine index did not show significant difference in all the fish samples (p>0.05). The amount of TVB-N in Thunnus tonggol fish had no significant difference and in Thunnus albacares fish it was 13.21 ± 1.53 mg/100g in the method of catching with gillnet and kept in ice, it was significantly higher than other groups (p<0.05). The amount of these compounds was lower than the acceptale limit (Jinadasa et al., 2015), which indicates the proper quality of the fish

Overall, the results of this study showed that fishes caught with hooks and kept in frozen condition have better nutritional value and quality than the other groups.

Pastilles are one of the popular and highly consumed confectionery products that raise concerns due to their low nutritional value. Therefore, the aim of this study was to examine the formulation of mango pastilles with Spirulina platensis powder and honey sweetener. The formulation ingredients included 0 to 20% mango puree, 0 to 10% honey, 5.34% gelatin, Spirulina platensis in the range of 0 to 1%, 23.38% water, 33.5% sucrose, 36.5% glucose, and 1.28% citric acid. The response surface methodology (RSM) and central composite design were used. The results showed that Spirulina platensis powder contains high amounts of protein, ash, and phenolic compounds. The three-dimensional response surface plots showed that moisture significantly increased with an increase in the amount of algae, mango, and honey. The minimum water activity was 0.2 for maximum honey and minimum mango and Spirulina. The maximum water activity was achieved for maximum mango and 8.0% Spirulina and minimum honey. With an increase in the amount of algae, mango, and honey, antioxidant activity, fat, protein, and ash content significantly increased. The highest antioxidant activity was achieved for maximum honey and Spirulina and about half of the mango. The highest firmness was recorded at 2.0% Spirulina and 0.54% mango, and the highest honey content. Firmness decreased slightly with an increase in mango and Spirulina, and then increased with a further increase in mango. The highest color was related to the highest amount of mango and the lowest amount of honey. The highest sensory acceptance was observed at 15.95% mango, 7.97% honey, and 0.80% Spirulina, and the lowest was at 4.05% mango, 2.32% honey, and 0.20% Spirulina. The results of optimizing the functional pastilles showed that the best sample was obtained at 11.67% mango powder, 2.02% honey, and 9.79% Spirulina powder.

The use of natural and compatible compounds with nature and humans in order to produce products free of chemicals and harmful substances with higher nutritional and medicinal value, which is accompanied by a reduction in food waste, seems necessary. The aim of this study was to investigate the effect of different treatments jasmonic acid (20, 10, 5 µg/l), epibrasinolide (10, 7, 4, 1 µm/l), cinnamon essential oil (750,1000, 500, 250 ppm), and chitosan (10, 7.5, 5, 2.5 g/ l) on physicochemical sensory properties and shelf life of Thomson Navel oranges. Evaluation of physicochemical and sensory properties and shelf life of treated fruits during 0, 15, 30, 45 and 60 days after harvest was performed. The results of this study showed that in general, the most effective treatment to maintain fruit quality characteristics such as (total acidity: 3.24, soluble solids: 16.39ºBrix, vitamin C: 48.94 mg/100 g FW, carotenoids: 61.10 mg/100 g FW) was obtained with Jasmonic acid treatment at a concentration of 40 μl / l. Chitosan at concentration of 10 g/ l with of 57.6 days had the highest fruit shelf life. According to the obtained results, 40 μl / l of jasmonic acid seems to be effective in order to maintain valuable nutritional properties and 10 g / l of chitosan to increase storage life.

In this study, Indian mackerel (Rastrelliger kanagurta ) waste protein hydrolysate was produced using two enzymes, alcalase and flavourzyme, at different times of hydrolysis (10, 20 and 30 minutes) and then its antimicrobial properties against Gram-positive Escherichia coli and Gram-negative Staphylococcus aurous were examined. The results showed that the highest values of nitrogen recovery (89.88%) and degree of hydrolysis (38.70%) were observed by alcalase enzyme during 30 minutes of hydrolysis (P <0.05). The composition of amino acids also showed that the proteins hydrolyzed with both enzymes have a relatively similar composition. The highest levels of essential amino acids for alcalase and flavourzyme were lysine 7.99%, 7.19% and arginine 7.55% and 8.21%, respectively. The highest levels of non- essential amino acids were glutamic acid 12.55%, 11.79% and then aspartic amino acid were 7.99% and 6.98%, respectively. The chemical index showed that both hydrolyzed proteins could well meet an adult human need for most amino acids. The highest antimicrobial activity was observed in the hydrolyzed protein produced by alcalase (P <0.05). Staphylococcus aureus had lower resistance to Escherichia coli. Overall, it seems that Indian mackerel waste protein hydrolysate can be used as protein supplements in food and in diet formulas as a natural antimicrobial.

Today, due to the high consumption of snacks, improving the nutritional properties and improving the quality of these products is very important. On the other hand, the production of these snacks should be considered for patients with gluten intolerance. So, the aim of this study was to investigate rice flour replacement by germinated and non-germinated soybean and millet flour in level of 20% in gluten free doughnut formulation and evaluation physicochemical, textural, visual, sensory properties and shelf life in a completely randomized design with factorial arrangement (P≥0.05). Based on the results, replacing rice flour by germinated and non-germinated soybean and millet in gluten-free doughnut formulation increased the amount of moisture, protein, and fat in the final product, which the effect of soy flour was higher than millet flour. The findings of this study showed that by replacing rice flour by germinated and non-germinated soybean and millet, the special volume and porosity of the product increases, which affects the germinated soy flour more than other additives. The results also showed that the germinated millet flour sample had the lowest firmness in 2 h, 4 and 7 days after production. On the other hand, the results showed the amount of crust L* value decreased and a* value increased. The results also showed by adding germinated and non-germinated soybean and millet, the amount of total phenolic compounds and antioxidant activity of final products were increased, and the effect of germinated millet flour more than other additives. Finally, the sample containing 20% rice flour and 80% germinated millet flour which had desirable quantitative, qualitative, shelf life and sensory properties, was introduced as the best sample.

Due to the growing importance of replacing meat proteins with a healthy food source, the present study was conducted with the aim of investigating the results of replacing meat with fungus myco-protein. Since the fungus myco-protein have high nutritional value and attributes similar to meat, they can be properly replaced in meat products. According to the results obtained from the present research, which was carried out aimed at improving the nutritional value, health and texture of protein products containing meat, the complete replacement of meat with myco-protein leads to a significant reduction in the texture characteristics of the product, such as firmness, elasticity, gumminess and on the other hand, there was no significant change in the moisture content of the samples. Also, the results indicated that the samples with fungus myco-protein contain higher level of unsaturated fat and protein and less carbohydrates and ash than the samples containing meat, and therefore, the sausages made from these products have higher nutritional and health value than the beef products.

In this research, physicochemical and antioxidant properties of two varieties of lemon (Cook Eureka and Khoushehi) were evaluated during two years by sampling from October 17 to November 16, every 10 days (four times) from trees and at the end of shelf life period. The results showed, generally, the size and volume of fruit of Cook Eureka was large and Khoushehi lemon was small. The fruit weight and juice percentage in Cook Eureka did not change significantly (p<0.05) during harvesting time and shelf life. The TSS/TA ratio also increased during ripening and shelf life, with the exception of the Khoushehi fruits which harvested on November 16. Although the technology index in Cook Eureka was not significantly change during harvesting times, but the peel thickness of Khoushehi fruits decreased during shelf life. In general, the values of L*, a* and b* color indices in both varieties and experiment were high from first to last harvest times. Also, amount of Chroma and CCI showed an increase pattern during shelf life. Fruits picked at the last harvest (Nov. 16), which had the highest amount of vitamin C (28.31 mg/100gFW), also had the highest vitamin C levels at the end of shelf life (42.64 mg/100gFW). Totally, the total phenol and antioxidant content of fruit were increased during shelf life period in both varieties.

Processing of fish lead to maintain the quality and nutritional value until they are consumed. The purpose of this study was to the effects of the cooking methods of boiling, frying, and roasting on changes of amounts of nutrients (moisture, fat, protein, ash, carbohydrates), the calorie value and minerals (calcium, phosphorus, sodium, magnesium, iron and potassium) of one of the selected marine fish (Carangoides ferdau) with recommended standard AOAC methods. Results showed that the amounts of nutrients, caloric value and minerals found different variations according to fish species and processing methods. The fat, ash, carbohydrates, calories and minerals values were reduced in roasted fish, and fat, protein, ash, carbohydrates, calories and minerals values were reduced in boiled fish, while moisture, ash and minerals contents were reduced in fried fish. In general, nutrients, minerals and caloric values of the studied fish were found less changes in frying method compared with other methods.

Millet contains several valuable compounds, therefore is used in different food products. To inves-tigate the effect of replacement of wheat flour with millet flour, 0, 25, 50 and 75% of the initial formula was replaced by millet flour and then chemical properties (protein, fat and ash) of flour mixture were determined. Furthermore, sensory (underscores, and loss of porosity, hardness and softness of texture, chewiness, smell and taste) and texture (hardness and elasticity) of bread sam-ples were determined. The level of fat and ash increased significantly (P

The shrimps and fishes provide good food sources of protein and contain good fat and calories and are as a healthy food. This study analyzed biochemical composition of the Persian Gulf selected processed shrimps such as pink shrimp (peanaeus sewisulcatus)، white (Metapenaeus affinis) and glassy shrimp from families pana lirus homareus and Two fish species of tuna for evaluation of nutritional values in before and after processing for control of the nutrients process during process and after it. Protein، fat، ash and moisture contents of the shrimps and fishes were analyzed using AOAC methods. The carbohydrate percent of white shrimp was (41/4) g that in comparison with others was high. Total energy of the glassy shrimp (393/5324) was higher than others. The comparison of protein، fat and ash contents of samples showed that the glassy shrimp contain high fat، protein and ash contents، while ash content in pink shrimp was highest value. Results showed fat contents of all samples increased after processing while ash and protein contents decreased for Katsuwonus. Moisture content decreased for Euthynus after processing and during in storage time while it was not clear in Katsuwonus. pHlevel was little acidic in fresh fish in comparison to canned fish. It is concluded that the Pana lirus homareus shrimp because of high protein، fat and energetic values، was suitable for processing in the future and we can proposed it for next processing.

In current study, protein hydrolysates were produced using microbial proteases of Alcalase, Protamex and Flavourzyme from Yellowfin tuna viscera. The results indicated that, protein hydrolysate from Alcalase, had significantly higher protein content, nitrogen recovery and degree of hydrolysis than the others (P0.05). The results of amino acids composition revealed that all hydrolysates were almost similar in amino acids composition. In addition, the protein efficiency ratio (PER) showed that all hydrolysates had high nutritional value. The chemical score results showed that all hydrolysates could fulfill human amino acid requirements. While, in comparison with common carp requirements, the amino acids of methionine, lysine and phenyl alanine, were the limiting amino acids in all hydrolysates. According to the results of this study, Alcalase is the most affective enzyme. Also, Yellowfin tuna hydrolysates have high nutritional value, that can be used as protein source in diets.