Marjan Nouri; Mahedeh Basiri
Volume 4, Issue 4 , December 2021, , Pages 28-34
Abstract
Frozen yogurt is considered a useful and popular dairy product all over the world. The research was conducted to advance the formulation of strawberry frozen yogurt by chia seed at different concentrations (0 to 3 %). The aim of the present research was to improve nutritional quality ...
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Frozen yogurt is considered a useful and popular dairy product all over the world. The research was conducted to advance the formulation of strawberry frozen yogurt by chia seed at different concentrations (0 to 3 %). The aim of the present research was to improve nutritional quality and health benefits by frozen yogurt enriched with chia seeds. Initially, fatty acid profile in chia seeds was evaluated, then tests such as physicochemical (pH, acidity, fat, and protein content), colorimetric (L*, a* and b*), antioxidant, microbial counts, viscosity, melting rate, and overrun as well as sensory were analyzed on frozen yogurts during 21 days. Finally, the fatty acid profile in frozen yogurts was investigated on optimal and control samples. The results illustrated that 83.73 ± 0.3 of chia seed oil included polyunsaturated fatty acids. The results of physicochemical assays for frozen yogurt represented that treated samples had lower pH and higher acidity, fat, and protein compared to control. Chia improved textural (overrun, viscosity, melting rate) and antioxidant features of frozen yogurts as well as L* decreased. Enrichment had no significant effects on lactic acid bacteria counts. chia addition showed no significant influence on flavor and generally lacked in odor even in the highest amount. According to all results, the sample with 2 % chia was the most appropriate and improved polyunsaturated fatty acids, especially omega-3. Chia addition can be highlighted as a functional composition.
Kimia Eyalati; Elham Danaee
Volume 4, Issue 3 , September 2021, , Pages 7-12
Abstract
To investigate the effect of ascorbic acid and chitosanon the postharvest life of button mushroom (Agaricus bisporus), an experiment was conducted based on a completely randomized design with three replications. The treatments were grouped in ascorbic acid (0, 1.5, and 3 mM) and chitosan ...
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To investigate the effect of ascorbic acid and chitosanon the postharvest life of button mushroom (Agaricus bisporus), an experiment was conducted based on a completely randomized design with three replications. The treatments were grouped in ascorbic acid (0, 1.5, and 3 mM) and chitosan (0, 0.25, and 0.5%) levels and their interaction. At the end of the experiment, the nutritional value including Vitamin C, total soluble solids, total acidity, Phenol and antioxidant activity in button mushroom were recorded. The results stated that the maximum levels of all traits were obtained in response to use ‘1.5 mM ascorbic acid + 0.5% chitosan. The minimum percentage of weight loss was observed at 3 mM ascorbic acid + 0.25% chitosan at 12th days and maximum value belongs to control treatment. Delaying of senescence and increasing of the nutritional value of button mushrooms in response to the association of these materials with molecules and prevention of their breakdown. The highest shelf life equivalent to 14.6 days was in 5‘1.5 mM ascorbic acid + 0.25% chitosan’ treatment that caused an increase of 8 days in comparison with control. It can be said that the application of treatments in the post-harvest stage has more influence on the nutritional value and durability of button mushroom.
