Nadia Ahmadi; Negin Ahmadi
Volume 4, Issue 2 , April 2021, , Pages 17-20
Abstract
Doogh is considered a good carrier for the transfer of nutritious compounds, and also olive leaf is one of the nutritional requirements of experts, which can be used to enrich food products to improve human health and prevent or reduce disease. The effect of adding olive leaves before and after fermentation ...
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Doogh is considered a good carrier for the transfer of nutritious compounds, and also olive leaf is one of the nutritional requirements of experts, which can be used to enrich food products to improve human health and prevent or reduce disease. The effect of adding olive leaves before and after fermentation on pH, acidity, corrosive microorganisms, Lactobacillus bulgaricus, Streptococcus thermophilus, and sensory evaluation of the samples were evaluated. The enriched specimens were examined in the refrigerator during the 21-day storage time. The results showed that all samples enriched with different concentrations of olive leaves were acceptable and lower concentrations of treatments had more favorable sensory properties and at higher concentrations due to bitter taste and taste, the herb was diminished from sample acceptance. The number of L. bulgaricus colonies were significantly decreased during the maintenance period. The amount of this bacterium on the first day was the highest and did not have a significant effect on the Lactobacillus colonies by increasing the concentration of olive leaves. The survival of S. thermophilus in the enriched samples were not significantly different from that of the control sample and were not affected by the time and concentration of the olive leaves. Also, the addition of them in both the pre- and post-fermentation process did not have a significant effect in the number of L. bulgaricus and S. thermophilus colonies. The addition of olive leaf did not affect the viability and growth of starter microorganisms and was similar to the control sample. The microbial condition of the sample was examined for the presence of corrosive and pathogenic microorganisms during the storage of 21 days in a refrigerator. The addition of olive leaves before and after the process did not affect the microbial status of the sample.
Mohsen Mokhtarian; Ahmad Kalbasi-Ashtari; Hassan Hamedi
Volume 3, Issue 3 , September 2020, , Pages 26-32
Abstract
Mentha piperita L., known as mint or peppermint used extensively in the food, pharmaceutical, and cosmetics industries. Although different techniques have been studied for drying mint leaves, there is not enough information on solar drying of peppermint (especially the Persian variety) in the literature. ...
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Mentha piperita L., known as mint or peppermint used extensively in the food, pharmaceutical, and cosmetics industries. Although different techniques have been studied for drying mint leaves, there is not enough information on solar drying of peppermint (especially the Persian variety) in the literature. In this study, thin layers of peppermint leaves were dehydrated evenly with three methods of shade (MI), sun (MII), and solar heat collector (MIII). The air temperature rise and drying time in I, II, and III were (1, 5, and 18ºC) and (880, 300, and 150 min), respectively. The particle size, porosity, and rehydration rate of peppermint dried in III were significantly higher than those dried with I and II. While the overall color (∆E) of peppermint dried in I and III did not change, the greenish index and chlorophyll of peppermint dried in II were ~21% and ~15% less than those in III because it was exposed to direct sunlight radiation. The peppermint dried with III had lower bulk density, higher sensory attributes (minty aroma, flavor, cooling mouthfeel, and visual color), and overall acceptance scores than II and I. The solar dryer produced high quality dehydrated peppermint with renewable energy and without environmental contamination.
