http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Pectin extraction from citron peel: optimization by Box–Behnken response surface design
Bahare Pasandide,Faramarz Khodaiyan,Zeinab Mousavi,Seyed Saeid Hosseini 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.4
In this study, the effect of acidic extraction conditions (time of 30–90 min, temperature of 75–95 C and pH of 1.5–3) on the yield and degree of esterification (DE) of citron peel pectin was investigated applying Box– Behnken design. The highest production yield of pectin (28.31 ± 0.11%) was achieved at extraction time of 90 min, temperature of 95 C and pH of 1.5, as optimal extraction conditions, which was close to the predicted value (29.87%). Under optimum extraction conditions, the DE and the emulsifying activity were 51.33 and 46.2%, respectively. In addition, the emulsions were 93.9 and 93.5 stable at 4 C, 93.7 and 93.1 at 23 C after 1 and 30 days, respectively. The determination of flow behavior showed that the pectin solutions had a Newtonian behavior at low concentrations (\1.0% w/v), while this behavior was changed to pseudoplastic with increasing concentration.
Antioxidant Activity of Fermented Hazelnut Milk
Neda Maleki,Faramarz Khodaiyan,Seyed Mohammad Mousavi 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.1
Characteristics of a hazelnut-whey based beverage fermented using kefir grains were determined. The total phenolic content (TPC), DPPH radical-scavenging activity, reducing power (RP), and ferrous-ion chelating ability (FCA) as a function of different culture temperatures (20- 30oC) and inoculum sizes (2-8% w/v) were investigated. During fermentation, DPPH radical scavenging activities and RP values increased significantly (p<0.05) from 55.47 to 91.81% and 0.502 to 0.901 nm with an increasing inoculum size, while the TPC value decreased from 130.42 to 76.76 mg of GAE/100 mL, compared with controls. Fermentation had no significant (p>0.05) effect on FCA values, compared with controls. Response surface methodology (RSM) was used to determine conditions for the highest antioxidant activities (radical scavenging and RP values). Hazelnut milk (HM) fermented at 25.91oC with an 8% inoculum size was optimum. A 9-point hedonic scale was used for evaluation of organoleptic properties. HM varieties fermented under optimum conditions received high acceptance scores.
Nayereh Sabokbar,Marzieh Moosavi-Nasab,Faramarz Khodaiyan 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.6
An apple juice and whey based novel beverage fermented using kefir grains was prepared. Effects of the kefir grain amount (2-8%, w/v) and fermentation temperature (20-30℃) on beverage properties were investigated using response surface methodology (RSM). An increase in the kefir grain amount was associated with high acidity, an increased kefiran concentration, an increased lactic acid amount, increased viscosity, a higher lactobacilli population, and a higher yeast population. No definitive temperature results were obtained. Most previous reports used a temperature of 25℃ to achieve best results. Use of RSM allowed determination of the most suitable conditions of a 3.73% (w/v) kefir grain inoculum at a temperature of 24.32℃ to achieve the highest overall acceptability score of 3.54 in a range of 1-5 for a fermented beverage based on apple juice and whey.