Feasibility Study of Using Liquid Gel in Stabilizing Doogh by Hydrocolloids of Psyllium Husk and Guar Gum

Liquid gel technology is a method that applies in stabilizing of suspension and dispersion of solid particles in beverages. Doogh which is an Iranian traditional and functional drink has allocated a unique position among consumers. Precipitation of hydrocolloids in Doogh has been always one of the most important challenge in producing this drink. Base of this fact, this study deals with using liquid gel technology (Guar gum and Hydrocolloids of Psyllium Husk ) .Different hydrocolloids concentration (0.01, 0.03, 0.05 %w/w) in Doogh heated to be hydrated at 80 ˚C resulting in producing Gel. Their flow behavior, particle distribution and microstructure analyzed, phase separation also evaluated by measuring volume of separated phases .Guar remarkably effected on Doogh flow behavior and caused to a high apparent viscosity in low shear rates, changing microstructure therefore changing particles size as well. It also subtracted the volume of separated phase .Xanthan and Psyllium increased stability of Doogh by increasing more repulsive force between particles, however larger particles precipitated. Samples containing Guar Gum indicated more yield stress

Feasibility study of Using Liquid Gel in Stabilizing Doogh by Hydrocolloids of Psyllium Husk and Guar Gum

Liquid gel technology is a method that applies in stabilizing of suspension and dispersion of solid particles in beverages. Doogh which is an Iranian traditional and functional drink has allocated a unique position among consumers. Precipitation of hydrocolloids in Doogh has been always one of the most important challenge in producing this drink. Base of this fact, this study deals with using liquid gel technology (Guar gum and Hydrocolloids of  Psyllium Husk ) .Different hydrocolloids concentration (0.01, 0.03, 0.05 %w/w) in Doogh heated to be hydrated at 80 ˚C resulting in producing Gel. Their flow behavior, particle distribution and microstructure analyzed, phase separation also evaluated by measuring volume of separated phases .Guar remarkably effected on Doogh flow behavior and caused to a high apparent viscosity in low shear rates, changing microstructure therefore changing particles size as well. It also subtracted the volume of separated phase .Xanthan and Psyllium increased stability of Doogh by increasing more repulsive force between particles, however larger particles precipitated. Samples containing Guar Gum indicated more yield stress

Using Thymus carmanicus and Myrtus communis essential oils to enhance the physicochemical properties of potato chips

The aim of this study was to evaluate the antioxidant effects of the essential oils of Myrtus communis leaves and Thymus caramanicus aerial parts in order to improve the physicochemical properties of potato chips. Sunflower oil without any antioxidant (control group) was fortified with BHA or TBHQ antioxidants (200 ppm), and M. communis or T. caramanicus essential oils (3,000 ppm). The effects of the antioxidant behavior of these compounds on the physicochemical properties of potato chips were analyzed by measuring peroxide value (PV), acid value (AV), and thiobarbituric acid (TBA). In addition, changes occurring in oxidation stability, texture, and color were evaluated. The results revealed that samples containing either M. communis or T. carmanicus showed a significant decrease in PV, as compared to the control sample. Compared with the control, the extracted oil of potato chips with M. communis or T. carmanicus led to the significant reduction in AV (p < .05). The results also revealed the addition of the essential oils of M. communis or T. carmanicus was obviously effective in preventing the TBA increasing value. Based on the results obtained by the Rancimat test, either T. carmanicus or M. communis essential oils could significantly increase the shelf‐life of potato chips, as compared with the control sample (p < .05). The hardness of potato chips was decreased in M. communis or T. carmanicus groups (p < .05), as compared to the control sample. Neither M. communis nor T. carmanicus essential oils had any negative effects on the lightness values, as compared to the control (p > .05). Based on the results, the physicochemical properties of potato chips could be improved with the addition of these essential oils

The Influence of Malt Extraction Adding to UF Fresh Low Fat Cheese on Its Textural Properties

Today , demands for reduced fat products such as reduced fat cheeses is growing as it has shown in other food products , however high nutritional value of milk fat as a functional food can’t be ignored. This study deals with investigation of adding malt extract ( in 4 different concentration 0.075 , 0.1 , 0.15 and 0.2 % ) to ultra filtered cheese and comparing them with 2 control including a sample produced of  milk containing 3.5 % fat and a 0.93 % fat and their rheological and textural properties evaluated at 3 , 20 , 40 and 60 days. Results indicate reduction of texture properties revealed. Rheological analysis exhibited the texture improvement by adding malt extraction; therefore this product can be use an additive to ultra filtered cheese to enhance its texture. [How to cite this article:  Shafiei, Z., Hojjatoleslami, M.,  Soha, S., and Shariati, M.A. 2014. The Influence of Malt Extraction Adding to UF Fresh Low Fat Cheese on Its Textural Properties. International Journal of Science and Engineering, 6(1):57-60. Doi: 10.12777/ijse.6.1.57-6

Different drying methods of Pistacia Atlantica seeds: Impact on drying kinetics and selected quality properties

Abstract The effect of different drying procedures on the quality characteristics of Pistacia atlantica subsp. kurdica is addressed in this work. Using five different drying methods include microwave, oven (40 and 60°C), sun, and shade, P. atlantica were dried. The variations in moisture content, drying rate, major components of essential oil, and texture property were assessed at the start and at the end points of the drying process. Comparison of the drying methods indicated that microwave drying to be most effective in lowering moisture content, while the shade drying had the lowest rate among methods. In the case of microwave, the dried seeds had highest brittleness, while the highest score for the penetration force was observed in oven 40°C. Regarding major elements of the essential oil (α‐pinene, α‐terpinen‐4‐ol, myrcene, β‐ocimene, β‐caryophyllene, and limonene), there were no significant differences between the five drying techniques, nor compared to the fresh sample. To model the drying process, six thin‐layer drying kinetic models were chosen. It was found that the Midilli–Kucuk model was the most suitable for explaining the drying curve of oven 40 and 60°C, microwave, and sun methods; Wang and Singh model was excellent to explain thin‐layer shade drying behavior of the P. atlantica seeds. In conclusion, in this study, an opportunity is represented to apply the most effective procedures to decrease the drying period and to achieve a product with appropriate safety and quality features

Optimization of fortified sponge cake by nettle leaves and milk thistle seed powder using mixture design approach

Abstract Powdered nettle leaf and milk thistle (MT) seed were added to the cake batter with certain percentages selected by the Design‐Expert v. 10 software (0–25, 25–0, 18.75–6.25, 6.25–18.75, and 12.5–12.5). Addition of nettle and MT seeds to the cake reduced the moisture content, volume, and springiness and increased hardness of the samples. 12.5% nettle‐12.5% MT seed had the least hardness and the highest amount of springiness and cohesiveness. The highest BI, WI, SI, L*, a*, and b* and the lowest ΔE were observed in 12.5% nettle‐12.5% MT seed and 25% MT seed samples, respectively. Antioxidant activity and antimicrobial properties were increased in all samples compared to the control sample, so that 6.25% nettle‐18.75% MT exhibited the highest antioxidant activity and antimicrobial properties. The highest levels of quercetin and silymarin were observed in 25% nettle and 25% MT seeds, respectively. In the sensory evaluation, 12.5% nettle‐12.5% MT seed took the best scores regarding flavor, texture, color, and overall acceptance. Based on the lowest hardness, 13.65% nettle‐11.34% MT seed was determined as optimized points by the software, which was equivalent to desirability of 0.72. The optimum sample contained 62.90 mg quercetin and 886.70 mg silymarin. According to the HPLC analysis results, consumption of 10 optimal cakes daily could theoretically decrease the blood sugar level, which requires further studies. The remaining amount of quercetin and silymarin in 2.5 g of nettle leaves and 2.5 g of MT seeds after heating was 11 and 19 mg, respectively. In other words, heat did not have much effect on the destruction of quercetin and silymarin

The influence of fat substitution with κ‐carrageenan, konjac, and tragacanth on the textural properties of low‐fat sausage

Reducing the fat content of meat products and producing healthier products is considered as an important matter in politics in prevention of many hazardous diseases and providing consumers' health. The aim of this study was reducing the fat in fatty sausages based on oil reduction and using fat substitutes, including κ‐carrageenan, konjac, and tragacanth, and comparing them according to their texture characteristics. κ‐carrageenan, konjac, and tragacanth gums were used at four different levels (0.0, 0.5, 1.0, and 1.5) as the fat substitutes in producing low‐fat sausage with 70% reduction based on formulated oil. Texture profile analysis (Hardness, Gumminess, Springiness, and Chewiness) was performed in this study for analyzing the texture characteristics, in 1‐, 10‐, 20‐, and 30‐day time intervals after production. The results showed that producing low‐fat sausage was possible using all the three gums, among the low‐fat samples of which, the texture samples containing konjac were more favorable. Textural properties indicated that fat reduction increased in firmness and gum addition can partially compensate deficits in rheological properties, although during the storage, low‐fat sausages without any gum have highest decline in Hardness. Konjac gum illustrated the best theological properties between treatments