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RISS 인기검색어
- 검색키워드
- 저자 : Ali Motamedzadegan (검색결과 2 건)
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Zahra Pourshaab Fallah,Ali Motamedzadegan,Mahsa Mohammadi Haghighi,Zahra Latifi,Sepideh Gholami Khesht 한국식품영양과학회 2021 Preventive Nutrition and Food Science Vol.26 No.4
A novel edible coating containing basil seed gum (0.1, 0.3, and 0.5%), Salvia macrosiphon seed gum (0.25, 0.5, and 0.75%), and Arabic gum (10%) at normal pH and pH 5/6 has been used as a postharvest treatment to maintain tomato quality and safety. In this study, the physicochemical properties of tomatoes were investigated during 35 days of storage at 4℃. During storage, coated fruit showed increases in vitamin C retention, reduced weight loss, color changes, and accelerated softening. However, treatment of tomatoes with gum significantly delayed onset of parameters related to loss of postharvest quality, and storability was extended. All the coated samples had increased vitamin C retention compared with controls, with highest contents observed for tomatoes coated in basil seed gum 0.1% and Arabic gum at pH 5.6. In conclusion, basil seed gum 0.1%, S. macrosiphon seed gum 0.25 and 0.5%, and Arabic gum at normal pH were the best treatments for maintaining postharvest quality of tomatoes.
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Newsha Omrani Khiabanian,Ali Motamedzadegan,Shahram Naghizadeh Raisi,Mazdak Alimi 한국유변학회 2022 Korea-Australia rheology journal Vol.34 No.1
In this study, the properties of whey-less Feta cheese (WLFC) manufactured from milk protein concentrate (MPC) with the addition of soy protein isolate (SPI) were investigated. Six treatments were made using different ratios of MPC:SPI (12:0,10:2, 9:3, 8:4, 7:5, 6:6% w/v) and stored for 45 days. Then, the textural properties, rheological behavior of samples, and microstructural and sensory features were evaluated. Furthermore, FTIR spectroscopy was used to provide spectral data on the protein, acids, carbohydrates, lipids, and water. The results showed that different concentrations of SPI significantly affected pH, acidity, total solids (TS), and color parameters. So that, by increasing SPI concentration, the lightness and greenness decreased, and the yellowness increased. The viscoelastic behavior of all samples demonstrated a higher G ′ compared to G ″. The replacement of MPC with SPI decreased G ′, G ″, and texture parameters. The images of the microstructure indicated a weak structure with a more open protein network in WLFCs fortified with high levels of SPI (5, 6%). In conclusion, results showed that SPI could be a good substitution for MPC at a 2–3% concentration without negative effects on WLFCs.
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