Showing 8 results for Mesbahi
G. R. Mesbahi, J. Jamalian,
Volume 6, Issue 2 (summer 2002)
Abstract
Pectin is used in a number of foods as a gelling agent, thickener, texturizer, emulsifier and stabilizer. Sugar-beet pulp, the residue left from sugar extraction, is a rich source of pectin. It was the purpose of this study to develop a procedure for the extraction of pectin from sugar-beet pulp and to improve the functional properties of this pectin for more potential uses. To extract pectin, pressed beet pulp was dried and powdered. Then, it was extracted under various conditions (pH 1 and 1.5, temperatures of 80oC and 90oC and extraction periods of 1, 2, 3 and 4 hr). The highest yield (22.35%) was obtained at 90oC after 4 hr at pH 1. Chemical composition of the extracted pectin and that of commercial citrus pectin were determined and compared. Also, the beet pulp pectin was used in certain foods and its functional properties were compared with those of the commercial citrus pectin. The effects of ammonium persulfate and high pH levels on the above mentioned properties were investigated. Finally, the effects of the beet pulp pectin and the commercial citrus pectin on the flavor of certain foods were evaluated. The results indicate that the extracted beet pulp pectin can be used in certain foods such as ketchup sauce as a thickener or as an agent increasing the viscosity however, it does not have the ability to form firm gels in food.
G. R. Mesbahi, J. Jamalian, H. Golkari,
Volume 8, Issue 2 (summer 2004)
Abstract
Mayonnaise is a food emulsion containing egg yolk as emulsifier and some sort of gum as stabilizer. Iran is a main producer of tragacanth gum in the world which could be a potential replacement for imported gums used in making mayonnaise .The objective of this study was to investigate the possibility of substituting this gum for imported stabilizers in the formulation of mayonnaise sauce. To do this, tragacanth powder was added to the sauce at the levels of 0.1, 0.2, 0.4, 0.6, 0.8 and 1% . Emulsion stability and apparent viscosity of the sauces were determined and compared with that of the commercial one to find the right concentration of tragacanth. This concentration was used to produce mayonnaise on a commercial scale and then its physico-chemical characteristics, microbiological stability, and organoleptic properties were compared with commercial mayonnaise. The shelf-life of the sauce samples were also monitored bimonthly up to 4 months at two different temperatures (5 and 25 oC) by measuring apparent viscosity, moisture content, pH, microbial count, and organoleptic parameters. The results were compared with those obtained for commercial sauce. The results indicated that the characteristics of tragacanth-containing mayonnaise were similar to those of the commercial one and that the former was acceptable to consumers. Therefore, gum tragacanth at the right concentration could be a suitable subsitute for the stabilizers and thickeners already used in making mayonnaise sauce.
Gh. Mesbahi, J. Jamalian,
Volume 10, Issue 2 (summer 2006)
Abstract
Iran is a major apple producing country. A number of industrial apple products can be made from apple. In some developed countries about 25% of apples are processed into apple sauce. Apple sauce hasn’t so far been produced by Iranian food industry, but if a formulation suitable for the taste of Iranian consumers is prepared, it can commercially succeed as a consumer product. At the first step of this study, six apple sauce formulations were made from Golden Delicious apples. Then the sensory properties of these apple sauces were evaluated by partially experienced panelists. The best formulation was chosen by a ranking test. Also, this selected apple sauce formulation was evaluated by ordinary consumers in some popular restaurants. The majority of these consumers accepted the taste and flavor of this apple sauce. The chemical, physical and microbial properties of the apple sauce formulations were determined and compared. In the final step, samples of the chosen apple sauce were stored at 4oC±1 or 25oC±2 for 10 months and their chemical, physical and microbial properties were determined bimonthly. The results indicated that the selected apple sauce could be stored at ambient temperature for over 10 months, without undesirable quality changes.
Gh. R. Mesbahi, J. Jamalian,
Volume 11, Issue 40 (summer 2007)
Abstract
Mayonnaise sauce is a nutritious food product with high caloric content, which is usually incorporated into other products as an ingredient. The product should be produced under hygienic conditions to avoid its physical and chemical deterioration along with microbial spoilage, which mostly happens due to the lack of thermal treatment. Mayonnaise is often stored for long periods at room temperature in large plastic containers before consumption. To carry out the investigation, samples of the sauce in large plastic containers and glass jars were obtained directly from a commercial producer. After preliminary quality examinations, they were allocated into 3 lots and stored at 5, 25 or 40oC for up to 6 months. They were then subjected to physical, chemical, microbiological and organoleptic tests at monthly intervals. The results showed no significant microbial growth even when kept at higher temperatures. Significant chemical changes (autoxidation), however, occurred in both containers at temperatures close to 40oC. Organoleptic examinations revealed significant changes, especially in color and emulsion stability, which were more evidenced for those stored at higher temperature. It was concluded that the storage of mayonnaise sauce in large plastic containers at higher temperatures should be avoided mostly due to deterioration through physical, chemical and organoleptic changes of the sauce.
A Farahanaki, Gh Mesbahi, H Askari,
Volume 12, Issue 46 (fall 2009)
Abstract
Date fruit as a high calorie and valuable food source can be one of the main Iranian agricultural commodities for export, if properly processed and packed. The aim of this study was to process Kabkaab date variety from Routab (high moisture dates) to Tamar (known as dates or dry dates) using an industrial cabinet dryer. The Routab samples were dried using hot air at 56, 66, 76, 86 and 96 ˚C and changes in weight, moisture, pH, colour, texture and density of the dried samples were monitored. The results indicated that at 56 and 66 ˚C, drying rate was too low to be economic for an industrial process. At 86 and 96 ˚C the drying rate was high, although quality factors like colour was not acceptable. Therefore 76 ˚C is recommended as the best temperature for drying dates fruit. Moisture range of 24-27% (db) was the critical moisture level where a sharp decrease was observed in drying rate. Textural experiments of dates fruits with a wide range of moisture contents showed that above 30% moisture the hardness does not change with moisture level however, below 30% a small change in moisture can have a considerable impact on texture.
M Mousavi Nasab, Gh Mesbahi, L Maghsodi,
Volume 12, Issue 46 (fall 2009)
Abstract
Pectin is a hydrocolloid with different characteristics and applications. In this study, the cryoprotective effect of pectin on frozen surimi was investigated. In this research, Kapoor surimi was made for the first time in Iran. Surimi was mixed with 1% pectin solution with the ratio of 1 to 3 (w/v). Then, pectin-containing surimi samples and control samples were packaged, frozen and stored at -20oC. Water binding capacity (WBC), salt extractable protein and drip loss of samples were measured at after 0, 2 and 4 months of storage. The results showed that the loss of WBC in pectin-containing surimi and control samples was 20% and 58%, respectively, after 4 months storage at -20oC. It means pectin could improve the WBC up to 38% in the frozen product. The loss of SEP in pectin containing surimi samples was 21% and in control samples was 25% after 4 month frozen storage, indicating pectin was again effective in maintaining the quality of frozen products. Furthermore, the increase in drip loss in pectin containing surimi was about 7% and in control samples 37%. In this case pectin also helped to decrease the loss of water soluble nutrients. Overall, the results indicate that pectin as a cryoprotectant can improve the quality of frozen surimi.
Gh Mesbahi, A Abasi, J Jalali, A Farahnaki,
Volume 13, Issue 47 (4-2009)
Abstract
In this research, tomato peel and waste seed obtained from tomato paste processing were dried and milled. The obtained powder was added to tomato ketchup sauce in different proportions (1, 2, 5, 7 and 10%). To study the effect of tomato peel and seed powder on physicochemical and nutritional properties of the tomato ketchup samples, the parameters including lycopen, total solid, brix, total sugars, reducing sugars, protein, fat, ash, fiber, vitamin C, pH, color (L, a/b) were evaluated. Rheological properties of the ketchup samples (consistency and viscosity) were determined and compared with control samples. Sensory evaluation of the ketchup samples was carried out after 1, 2 and 5 months of storage by a group of panelists. Addition of tomato peel and seed powder resulted in an increase in total solid, brix, ash, fiber, protein, fat, consistency and viscosity of the ketchup samples. Sensory evaluation tests did not show any significant difference between the color, flavor, texture and overall acceptability of the control and samples containing 1 or 2 % of tomato peel and seed powder. In addition, sensory evaluation tests did not show any significant changes in the ketchup samples during storage. Thus, it can be concluded that nutritional and rheological properties of tomato ketchup can be improved by addition of tomato peel and seed powder.
A Farahnaki, A Dehghn, Gh Mesbahi, M Majzobi,
Volume 13, Issue 48 (7-2009)
Abstract
Salad dressing is a semisolid emulsion and a colloidal system with high consumer demand. Food polysaccharides (e.g starch) are used in the formulation of salad dressing to improve its physical properties and sensory attributes. In this research, 10% mixture of wheat or maize starches were used to produce pregelatinized starches by a double drum drier, followed by milling and sieving. The pregelatinized starches (10%) were applied in the formulation of a salad dressing instead of native starch. Viscosity (at 25 and 35◦C), Hunter color parameters of the samples were evaluated and compared. Pregelatinized starches were more effective in increasing viscosity of the samples compared to corresponding native starches, and the effect of maize starch was greater than wheat starch. Significant differences were recorded in terms of color parameters of the samples. Pregelatinized starch caused higher L values (lighter samples) while the native starch samples were creamy-light yellow. In general, it can be concluded that the pregelatinized starches had better functional properties in salad dressing compared to native starches, and the produced pregelatinized starches can be used instead of native starch in the formulation of salad dressing.
