ABSTRACT
Beer is the most consumed beverage after tea, carbonates, milk and coffee in the world and it continues to be a popular drink. One of the important reason for its popularity is that beer is a drink with a pleasant flavor, an attractive color and also because of its clarity. So, Membrane separation technology has become widely used in the food processing industryto attain these characteristics.As advantages of membrane filtration are included maintainingdissolved macromolecules that give the beer its flavor and functional properties while causes removal of yeast cells and turbidity colloids and also, reducing the components that cause turbidity of the bottled beer.Because of the potential of cross-flow microfiltration as a separation method for brewery, it has been investigated in the many of recent studies. Clarification of rough beer [RB] and pasteurization of clarified beer [CB] are as an application of cross-flow microfiltration [CFMF] in brewery. An important limitation in the performance of membrane processes is the fouling mechanism and the general effect of these phenomena, known as concentration polarization have described briefly in this review article. Moreover, the influence of important parameters in the filtration process such as temperature, pressure,type of membrane, pore size and the use of stamped membrane have been discussed
ABSTRACT
Today, in parallel to growing in acceptance of functional products, various additives are used to improve the characteristics of functional food products. The coenzyme Q10 plays a vital role in cellular energy production. It also increases the body's immune system via its antioxidant activity. The aim of this study was to evaluate the addition of coenzyme Q10 on physicochemical properties of orange fruit juice. The variables were concentrations of coenzyme Q10 [10 or 20 mg in 300 ml] and storage temperature [25 [degree sign] C and 4 [degree sign] C] and the parameters were pH, titrable acidity, brix, viscosity, turbidity and sensory evaluation during three months of storage . By increasing time and temperature, pH was decreased and with increasing concentration of coenzyme Q10, pH was increased. Time and temperature had direct influence on acidity, and the concentration of coenzyme Q10 had the opposite effect on the acidity. With increasing storage time and concentration of coenzyme Q10, Brix, viscosity and turbidity levels were increased and with increasing time and concentration of coenzyme Q10, the Brix, viscosity and turbidity were increased. The addition of coenzyme Q10 in grape juice showed no negative effect on the physicochemical and sensory properties
ABSTRACT
In this study, the effect of several species of fermenting yeast and fermentation conditions [periodic aeration and temperature] on quality parameters of non-alcoholic beer is assessed. Yeast starters with different inoculation percent were added separately into wort with determined gravity. Wort was fermented for 48 h in different temperatures under aerobic condition or periodic aeration [every 12 h]. Growth rate, wort gravity and ethanol content were analyzed for 48 hours [12-h interval]. Also, 6 trained panelists were asked for sensory evaluation of final product. The highest growth rate and the highest ethanol content were found in treatments with 4×10[7] cfu/ml inoculation fermented at 24[degree sign]C under periodic aeration and in those fermented under anaerobic conditions, respectively. The highest gravity was observed for treatments with 10[7] cfu/ml inoculation, periodic aeration and fermentation at 4[degree sign]C. The lowest growth rate and ethanol content were observed in treatments with 10[7] cfu/ml, fermented at 4[degree sign]C under anaerobic condition and those fermented under periodic aeration, respectively. In treatments with 4×10[7] cfu/ml inoculation, anaerobic condition and fermentation at 4[degree sign]C, the lowest gravity was observed. In addition, among yeasts, Saccharomyces cerevisiae and Saccharomyces rouxii showed the highest and the lowest growth rate, ethanol content and wort gravity, respectively. Additionally, treatments containing Saccharomyces cerevisiae resulted in non-alcoholic beer with more satisfactory flavor attributes
ABSTRACT
In this study, the effect of several species of fermenting yeast and fermentation conditions [periodic aeration and temperature] on quality parameters of non-alcoholic beer is assessed. Yeast starters with different inoculation percent were added separately into wort with determined gravity. Wort was fermented for 48 h in different temperatures under aerobic condition or periodic aeration [every 12 h]. Growth rate, wort gravity and ethanol content were analyzed for 48 hours [12-h interval]. Also, 6 trained panelists were asked for sensory evaluation of final product. The highest growth rate and the highest ethanol content were found in treatments with 4×10[7] cfu/ml inoculation fermented at 24[degree sign] under periodic aeration and in those fermented under anaerobic conditions, respectively. The highest gravity was observed for treatments with 10[7] cfu/ml inoculation, periodic aeration and fermentation at 4[degree sign]. The lowest growth rate and ethanol content were observed in treatments with 10[7] cfu/ml, fermented at 4[degree sign] under anaerobic condition and those fermented under periodic aeration, respectively. In treatments with 4×10[7] cfu/ml inoculation, anaerobic condition and fermentation at 4[degree sign], the lowest gravity was observed. In addition, among yeasts, Saccharomyces cerevisiae and Saccharomyces rouxii showed the highest and the lowest growth rate, ethanol content and wort gravity, respectively. Additionally, treatments containing Saccharomyces cerevisiae resulted in non-alcoholic beer with more satisfactory flavor attributes
ABSTRACT
Fruity teas are popular due to variety in sensory properties as well as their nutritional and therapeutical characteristics. Recently, the worldwide researches related to fruity teas have been considerably developed. In this work, effects of fruit type [apple, quince and pear] and brewing time [10 or 20 min] on some nutritional properties [Mg, Fe and Ca contents, sugars and protein percent] as well as on the sensory attributes of final products were investigated. No chemical preservative, flavoring gents and colorants were added for preparation of the samples. At the end of 10 min brewing, the highest extraction rates of Mg and protein, Fe and sugars, and Ca were observed for pear, apple, and quince, respectively. At the end of 20 min brewing, the greatest extraction rates of Mg and protein, sugars, and Ca were related to the pear, apple, and quince, respectively. Increasing the time of brewing up to 10 min although did not noticeably affect the extraction rate of nutrients from dried fruits [especially for protein content], significantly influence the sensory characteristics [flavor and color] of final products; so that those prepared by 20 min brewing had higher acceptability. Among the fruity teas produced by 20 min brewing, apple had the best sensory acceptability from flavor and color points of view. After that, pear tea from taste and quince tea from color standpoints were realized as the best samples
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Effects of homogenization sequence [before or after heating] and homogenization pressure [0, 50, or 150 bar] were studied on the certain textural properties of milk-based creamy dessert including hardness, surface tension and syneresis. Also, the microstructure of the treatments was analyzed using scanning electron microscopy [SEM]. Homogenization at 50 bar after heating led to the highest hardness, whilst unhomogenized and homogenized treatments at 150 bar before heating resulted in the lowest hardness. Using pressure of 50 and 150 bar after heating led to the highest and lowest surface tension, respectively. While the highest syneresis was observed when unhomogenized treatment applied, the lowest syneresis was obtained using primarily the treatments with homogenization after heating and then the treatments with homogenization before heating. Finally, good correlation was observed between the textural and rheological results and the micrographs of microstructure obtained from SEM method
ABSTRACT
Today, in parallel to growing in acceptance of functional products, various additives are used to improve the characteristics of functional food products. The coenzyme Q10 plays a vital role in cellular energy production. It also increases the body's immune system via its antioxidant activity. The aim of this study was to evaluate the addition of coenzyme Q10 on physicochemical properties of pomegranate fruit juice. The variables were concentrations of coenzyme Q10 [10 or 20 mg in 300 ml] and storage temperature [25 degree C and 4 degree C] and the parameters were pH, titrable acidity, brix, viscosity, turbidity and sensory evaluation during three months of storage. By increasing time and temperature, pH was decreased and with increasing concentration of coenzyme Q10, pH was increased. Time and temperature had direct influence on acidity, and the concentration of coenzyme Q10 had the opposite effect on the acidity. With increasing storage time and concentration of coenzyme Q10, Brix, viscosity and turbidity levels were increased and with increasing time and concentration of coenzyme Q10, the Brix, viscosity and turbidity were increased. The addition of coenzyme Q10 in grape juice showed no negative effect on the physicochemical and sensory properties
ABSTRACT
Pennyroyal, an aromatic herb, is considered by food and medicine industries. It grows in different countries and provides various technological and functional properties. Essential oils [especially 'Pulegune'] are the effective materials of pennyroyal that causes anti-microbial, anti-oxidant and aromatic properties. These essential oils have significant effects on preventing growth of several species of pathogenic and spoilage bacteria. Furthermore, these oils maintain food quality by preventing the oxidation of fatty acids and increasing product shelf life. Therefore, it seems that pennyroyal is an appropriate alternative for synthetic antioxidants. On the other hand, it can be used in treatment from medicinal point of view. Overall, pennyroyal essential oils are a good, natural and economical alternative for food and medicine industries. The present article focuses on the healthful and technological characteristics of pennyroyal essential oils
ABSTRACT
The combined effects of inoculation level [4 or 8-fold compared to standard inoculation] and sequence [standard inoculation before fermentation and 3-fold inoculation at the end of fermentation=1+3, Two-fold inoculation before fermentation and the same at the end of fermentation=2+2, 2+6, 4-fold before fermentation=4, 4+4, and 8] of culture inoculum containing probiotics on biochemical and microbiological characteristics of probiotic Doogh during fermentation and over 21 days of refrigerated storage [4°C] were investigated. The probiotic microorganisms were L. acidophilus LA-5 and Bifidobacterium lactis BB-12. Overall, the treatments 8, 4 and 4+4 resulted in the highest viability at the end of fermentation as well as at early days of refrigerated storage. During the second half of cold storage period, the greatest viability of probiotics was related to the treatment 2+6. The treatment '8' showed the shortest incubation time as well as the highest pH drop rate and acidity increase rate during fermentation and over the storage period
Subject(s)
Food Industry/methods , Bifidobacterium , Cold Temperature , Lactobacillus/growth & development , Culture MediaABSTRACT
Worldwide popularity of probiotic- microorganisms and their products on the one hand, and their general weak viability in food products [especially fermented types] as well as gastrointestinal conditions on the other hand, has encouraged researchers to innovate different methods of probiotics viability improvement. Microencapsulation of the probiotic cells is one of the newest and highly efficient methods, which is now under the especial attention and is being developed by various researchers. This article reviews the principles and methods of probiotic cell microencapsulation