Showing 3 results for Emulsifier
A. Koocheki, S. A. Mortazavi, M. N. Mahalati, M. Karimi,
Volume 10, Issue 3 (10-2006)
Abstract
In order to determine the effects of emulsifiers (Lecithin, E471 and E472) and their levels (0, 0.25, 0.5, 0.75 and 1%) and also addition of fungal α-amylase (0, 5, 10 and 20 g/100 kg flour) on bread staling, a completely randomized experiment with factorial design and 3 replications was conducted. Bread staling was determined after 0, 24, 48 and 72 hours of storage. Correlation between variables was analyzed by simple and multivariate regression. Results indicated that addition of emulsifiers reduced the firmness of bread. E472 had the most and E471 had the least effect on bread firmness after 72 hours of storage. Addition of α-amylase reduced the bread firmness and this effect was less pronounced after 72 hours of storage. Correlation between variables based on the development of a model showed that in the first day of bread production, optimal levels of emulsifiers were 1%, 0.25% and 0.5% for Lecithin, E471 and E472, respectively. In case of simultaneous application of emulsifiers and enzyme, the optimal level of enzyme was 5 g/100 kg flour.
M. Ghanbari , M. Shahedi,
Volume 12, Issue 43 (4-2008)
Abstract
Effect of semihydrogenated vegetable oil (shortening) and sodium stearoyl lactylate (SSL) on retarding Barbari bread staling was investigated in this study. Three levels of 2, 3 and 4 percent shortening and SSL in two levels of 0.5 and 1 percent of flour were used in this research. Treatments included control sample (without shortening and SSL), bread with only shortening, bread with only SSL, and bread with 0.5 percent SSL and 3 percent shortening. Organoleptic properties and staling factors of the samples were determined. The data was statistically analyzed by complete randomized design and means comparison was done by Duncan’s multiple range test (5% level). The results showed that the breads containing SSL and shortening were significantly different in organoleptic properties, and samples with 0.5 SSL and 3 percent shortening had the highest quality. The results of staling test showed that samples with 0.5 percent SSL and 3% shortening had the lowest staling rates.
A Shaker Ardekani, M Shahedi, G Kabir,
Volume 13, Issue 47 (4-2009)
Abstract
Pistachio processing, such as production of pistachio butter, is one of the ways to increase the added value of pistachio. Pistachio butter is a paste containing mainly milled, roasted pistachio kernel and sugar. In this investigation, the effect of two emulsifiers (lecithin and mono-di glycerids) at three levels of 0.0, 1.0, 2.0%, on the oil leakage and the effects of BHT as an antioxidant at three levels of 0.00, 0.01 and 0.02% on the peroxide values of pistachio butter and paste after 4 months storage at 20 °C were studied. Each experiment was performed in triplicates. Rheological and organoleptic tests were performed on the finished products. The results were statistically analyzed by a completely randomized Design and by making comparisons between the means via multiple range Duncan's test (P <0.05). Roasting of the pistachios at 110°C for 15 min was the best condition as determined by taste panelists. Moreover, addition of 15-25% of sugar in butter formula, received the best score by the panelists. The results of organoleptic tests showed that the sample containing lecithin and mono-diglycerides had the least leakage of oil. Based on the results, pistachio butter produced in this investigation received higher score in terms of flavor and texture than industrial pistachio butter in the market. Results also showed that addition of BHT had a significant effect on shelf life of pistachio butter. Rheological experiments showed that pistachio butter produced in this investigation was 1.5 times softer than its industrial counterpart. The results indicated that the best formula for production of pistachio butter was 72.99 - 82.99 % roasted pistachio kernels, 15-25 % sugar, 1% lecithin, 1% mono di glyceride and 0.01 % BHT.
