Showing 2 results for M. Barzegar
B. Maherani, M. Barzegar, M. A. Sahari, H. Dehghan,
Volume 8, Issue 4 (winter 2005)
Abstract
Aqueous extraction of gum from flaxseed was optimized using Response Surface Methodology (RSM). In this study the effect of temperature (45-100 °C), pH (3-7) and water/seed ratio (4-24), on the dependent variables including: yield, protein and apparent viscosity of extracted gum were investigated. The results showed that temperature and pH are two major effective factors on yield and quality of extracted gum (purity and apparent viscosity), whereas water/seed ratio had minor effects. The optimized conditions of extraction were as follows: temperature 85- 90 oC pH 6.5- 7.0 and water/seed ratio 14. Apparent viscosities of extracted gums were determined and the effect of extraction conditions on rheological properties of flaxseed gum was investigated.
M. Jamshidian, M. A. Sahari, M. Barzegar,
Volume 10, Issue 3 (fall 2006)
Abstract
For milk fat modification, after decantation of its serum, it was fractionated at three temperature rates (30-35, 17-22 and 5-10 ºC) and times (6, 13.5, and 18 hours). After each stage, the solid phase or stearine fraction was separated from liquid phase or olein fraction by centrifugation at 1600 rpm for 15 minutes. The olein fraction was then used in the second step of fractionation. This process was repeated three times until the low, medium and high melting fractions (LMF, MMF and HMF, respectively) were isolated to 27 fractions. Iodine value (by Wejs’ method) and solid fat content (SFC by NMR) of these fractions were measured and compared. The results, showed significant differences between in IV and SFC for LMF with MMF and HMF (3-6 units or 10-20% for IV and 3-14% for SFC) it was also found that LMF, MMF and HMF could be used in ice cream, Danish pastry and ice cream coating formulations, respectively.
