influence of freezing conditions on the organoleptic attributes of Iranian leafy vegetable foods

The edible leafy vegetables contain nutritional ingredients that are necessary for human health and it is important that nutrients protection be monitored during processing and storage. The aim of this study was to study some organoleptic attributes of a very popular Iranian meal named Coco-Sabzi, which was prepared with a mixture of edible grinded leafy vegetable pre-stored at different frozen conditions. So, by sensorial evaluation we can conclude about nutritional loss of products. The mixture of five edible grinded leafy vegetables including Allium ampeloprasum var. porrum, Lepidium sativum, M. spicata [M. sativa], Ocimum basilicum and Allium porrum were stored at -9, -12 and -18 C for 120, 150 and 180 days. The organoleptic attribute of the prepared Coco-Sabzi was compared with the above three different time-temperature combinations during the frozen storage period. Results indicated that the best colors were observed at -18, -12 and -9 C, respectively. Taste and overall acceptability at -18oC after 120 and 150 days and also at -12 C after 180 days ranked 1st [P< 0.05]. Data analysis showed that the color, taste and overall acceptability of samples were not statistically different at three different time-temperature combinations during the frozen storage period. As a result, organoleptic attribute during six months of frozen storage was affected by freezing temperature, not by frozen storage period

Effect of shortening type on the rheological characteristics of cookie dough

The effect of four types of shortening including a commercially vegetable oil [as control], palm olein [PO], palm stearin [PS], and a blend of the latter two oils with rapeseed oil [BF] on the rheological properties of cookie dough was determined by using dynamic oscillatory measurement testing. All of the obtained dough treatments showed weak liquid viscoelastic behavior. Their storage [G] and loss [G] moduli were almost the same with a loss tangent [tan ?] value of about 1. G was greater than G in most of the measured frequency range. Both G and G were frequency dependent and decreased with increasing of frequency. Differing oil compositions were found to differently affect on the overall strength of the doughs. The control dough showed the lowest frequency dependence. At lower frequencies, PO dough had the same consistency as the control, but at higher frequencies, its interaction was reduced leading to a weaker system. PS and BF doughs had stronger systems with higher values of G and G at low frequencies; both showed a dramatic drop in the values of G and G at about 1 Hz. After this frequency, they showed similar rheological profile to the control. Baking test showed that the final quality of the baked products was significantly different in both appearance and internal texture