Journal of Food Biosciences and Technology
Volume:8 Issue: 2, Summer-Autumn 2018

Butter is separated from cream using ultrasonication method. The efficiency of butter preparation is evaluated with respect to various parameters such as time, dilution, fermentation time using ultrasonication at room temperature and compares the yield with conventional stirring method. All the parameters were critically studied and it is observed maximum yield was obtained for sonication time at 30 min, 1:10 dilution and the fermentation time of 18h. Experimental parameters for butter separation have been optimized for maximum yield of butter using Response Surface Methodology. It has been observed from the present analysis that the predicted values are in good agreement with the experimental data with a correlation coefficient of 0.956. It is also observed that the butter prepared from ultrasonication method produce higher yield, lesser time to produce butter and homogenized butter grains obtained compared to conventional method. The viscosity and pH are same when compared to commercial butter and having the fat content of 83.14 %.

The issue of the integrity of edible oils and fats can be considered in three main areas of safety, authenticity and quality in accordance with the standardization approach. Safety is the most essential part of the food, including edible oils, due to effects on health of consumers. Authenticity equivalent to purity is also an important aspect of this approach. The nature and prevention of fraud in the trade are examples of this part. The role of quality part in respect of nutritional value, durability during storage and apparent characteristics in terms of acceptance and satisfaction of consumers is indisputable.

The non-biodegradable nature of plastic packaging has brought about an attention in bio-basedpackaging materials. Edible composite films were prepared using soy protein concentrate (SPC) and pullulan(PUL) biopolymer at five different ratio (100:0; 70:30; 50:50; 30:70 and 0:100) with glycerol as plasticizer bycasting-evaporation method. The thickness, mechanical properties, water vapor permeability (WVP), solubilityand color of the film specimens were investigated. Increasing PUL content decreased the thickness, and tensilestrength but the visual properties, elongation at break, WVP, and solubility in water of the films improved,simultaneously. In addition, the crystalline properties and microstructure of the bio-composites werecharacterized by X-ray diffraction and Scanning Electron Microscopy (SEM), respectively. Homogenousmicrostructure and crystalline properties of the films showed good affinity with mechanical and functionalproperties of the films. The optimum mechanical properties and WVP were obtained at the SPC to PUL ratio of50:50. These findings support the potential of the equal proportion of SPC/PUL biocomposite as a foodpackaging material.

One of the newest technologies for storing agricultural products is the biodegradable packagingmethod, in which certain materials are utilized on a nano scale. Edible mushroom is a nutritious agriculturalproduct which can be considered a food source as well as having medicinal applications while having a shortshelf life after harvesting. In this study, the mushroom was packaged in polylactic acid packages containingnanoparticles of clay and the effect of the packaging on the quality characteristics and shelf life of mushroomwere determined. Aiming at determining the most optimal conditions for the packaging of the mushroom, theeffects of the weight percent of nano clay (0, 3 and 6 wt%), time of storage (4, 8 and 12 day), and three differenttemperatures (4, 14, and 24 0C) on the quality characteristics and the shelf life of mushroom have beeninvestigated. Different regression models were adopted to correlate the empirical results of dependent variables,and through statistical analyses the most reliable regression model was selected.

The aim of this study was to determine the rheological properties of sponge cake batters andphysical (volume, density, moisture content, weight after baking and color) and sensory properties of spongecake formulated with four different levels of wild sage seed gum (0, 0.5, 0.75 and 1.0 %). Sponge cake battersformulated with gums showed pseudoplastic (shear-thinning) and thixotropic (time-dependent) behavior. Theapparent viscosity of cake batter significantly (P<0.05) increased with increasing gum levels. Increasing the levelof gum from 0.0 to 1.0 % significantly increased the volume of cake (P<0.05), while the density values wasdecreased from 345 to 333 kg/m3 with increasing gum levels. The crumb color of samples was affected by theaddition of wild sage seed gum. The sponge cake with 1.0 % gum exhibited a color, with L*, a* and b* equal to86.61, 1.50 and 39.35, respectively. Gum addition increased the volume and porosity of the cakes and resulted insofter products. 1.0 % wild sage seed gum is suggested to use in sponge cakes to obtain the cakes with theacceptable volume, appearance, texture and total acceptance.

The most widespread method applied for standardization of milk protein in cheese production isultrafiltration. In the current study, pasteurized, unhomogenized whole milk was ultrafiltered with APVultrafiltration system, 51 spiral wound, polysulfone membrane with 20000 Da molecular weight cut off (DDS,Nakskov, Denmark) at 50 C, such that the pressure difference between the two sides of membranes was notmore than 3.6 bar. Permeate that was collected, contained (w/w٪) 0.01 ٪ proteins. The protein was isolated fromcrystalline TCA to the concentration of 12.5٪ (w/v), and then characterized by discontinuous SDS-PAGE (10-20٪ acryleamide). The products of proteolysis contained α-lactalbumin (49.95±2.25 %), β- lactoglubolin(22.30±2.3 %) and casein proteolysis products (30±4 %) and (96.68±1.725), (99.18±0.46) and (98.39±1.005) %were rejected by ultrafiltration membrane, respectively. Casein micelles were rejected completely (100 ٪),therefore, they couldn’t penetrate to permeate from retentate. Incomplete rejection of casein and penetration ofcasein into permeate indicates the leakage of retentate in to permeate.

The migration of antimony (Sb) from polyethylene terephthalate (PET) bottling for acidic juices have been assessed in this study. Inductively coupled plasma mass spectrometric (ICP-MS) method was chosen for antimony content determination. Experiments were undertaken at different conditions (15, 25, 35, 45days at 25, 50°C for first use bottle, reused bottle). Two different acidic juices (lemon juice and verjuice) were chosen for this experiment. In the first stage of study (15days) the Sb contents in both juices were below the maximum contaminant level of 5 μg/l prescribed by the European Union (EU) regulations. An increase in all the tested samples were observed after 25 days, although the antimony concentrations were below the standard limits. The increase in concentrations continued after 35 days and values were below the standard limit with exception of using reused bottle. In this condition, Sb contents reached to 5.15 and 5.11 μg /L for lemon and verjuices respectively that exceeded the standard limit. Storing at 25°C for 45 day (either for first use or reused bottle) indicated a steady state trend for both juices and as compared to 35 days, significant increases were not observed, whereas, at 50°C, acceleration of antimony migration occurred in all the cases.

Nowadays, the application of natural antimicrobials like plant extracts in food preservation isbecoming popular and increasing. The aim of this study is to determine the effect of Echinophora platyloba (E.platyloba) aqueous extract on gas-producing fungi and sensory properties of doogh. For this reason, theconcentration of 0% (Control), 0.125%, 0.25%, 0.5%, 1%, 2%, 4% and 8% of the extract were prepared. Fivesamples of doogh containing no preservatives or extract was purchased from manufacturer factories. Six types ofmold and ten types of yeast were isolated from the samples. The isolated fungi were cultured in the platescontaining different concentrations of E. platyloba aqueous extract. After determination of the effectiveconcentration of the extract, the sensory properties of samples were evaluated using five-point hedonic scale.The results showed that the E. platyloba extract have antifungal properties and its effect against the yeasts wasgreater than molds. At the extract concentration of 8%, the count of yeasts decreased to zero and the half of moldgrowth was inhibited. Due to the negative effect on sensory properties of doogh at the extract concentration of8%, it cannot be used as a preservative, but it might be applied as an aromatic or flavoring agent at lowerconcentrations in this product.

The aim of this study is the application of pumpkin puree (PP) in the formulation of a traditional date cookie in order to promote its sensory and cooking qualities. In addition its nutritional value due to the on pumpkin β-carotene content is improved. Date was replaced with pumpkin puree with different ratios (0, 5, 10, 20 and 25 %) as a filling and its effect was investigated on the physicochemical and qualitative properties in addition to the staling of the cookie after 1, 3 and 7 days of production. The β-carotene content was measured using HPLC. The results indicated that incorporation of pumpkin puree into the cookie caused a significant increase in its moisture, ash, fiber, protein and β-carotene contents but its specific volume reduced significantly. The rise in the pumpkin puree ratio brought about a pH reduction and an insignificant effect in the lipid content of the cookie. The addition of pumpkin puree to the formulation did not have a significant effect on the color parameters of the cookie surface; however, was effective on the core of the cookie as it increased its L*, a* and b*. The hardness of the samples containing higher levels of pumpkin puree was significantly lower than that of blank during storage.

Many factors can affect wheat gluten properties and functionality. One of the most important, of these factors, is wheat bug damages. Insect injects a salivary proteinase into wheat kernel that results a significant weakening effect on the gluten, in substantial losses in physical quality, dough properties and baking performance. Bread baked with the insect – damaged flour had poor quality and low sensory scores. In this study enzyme inactivation, and rebuilding or replacing gluten network by chemical method were investigated. Effects of guar gum and ascorbic acid on improving chemical, rheological and baking properties, of bug damaged flour were investigated. Guar and ascorbic acid were added in 3 levels respectively: 0.5, 1, 1.5 percent and 100,150,200 ppm. Data were analyzed in factorial experiment design and the means were evaluated in the form of mathematical models with 3d surface charts. The results showed that the addition of guar and ascorbic acid could improve dough and bread quality. Additives improved water absorption, dough stability, extensibility, and resistance to extension. Bread baked from bug damaged flour treated by additives had better texture, specific volume, and appearance. The best treatment was the addition of 0.5 percent guar and 200 ppm ascorbic acid together.Keywords: Ascorbic