[Analytical investigation on the documents of the Iranian food science and technology data bank 2002-2006]

One of the major problems in a research work is the lack of previously published comprehensive and updated information. Development of Iranian Food Science and Technology Data Bank [IFSTDB; 1978-2001] and its subsequent updating has made possible quick access to the existing information sources in Persian by researchers and specialists. In this paper, methods of collection and classification of documents used in preparing IFSTDB during the period 2002-2006 is described, together with analysis of the documents. Bibliographic information on seven types of documents published during the period 2002-2006 was collected by a trained team, the members of the team consulting directly the educational, research and executive institutes active in the area of food science and technology and filling worksheets especially prepared for the purpose. The documents types were as follows: journal articles, conferences articles, M.Sc. and doctorate theses/dissertations, research project reports, books, food standards and patents. The documents were classified into main groups and subgroups, using the international Food Science and Technology Abstracts [FSTA] database as a model, followed by coding and selecting proper keywords. Data entry was carried out making use of a programmed software [using Visual Basic]. The data were processed and the compact disk [CD] of the Iranian Food Science and Technology Data Bank was produced for the period 1978-2006. Relative frequency distribution of the documents was determined according to the type of document, publication time, subject, and also the role of journals and conferences. Finally, the contribution of universities and research institutes in publishing the documents during the 2002-2006 was determined. The total number of documents collected for the period 2002-2006 was 5428, consisting of 767 [14.1%] journal articles, 2083 [38.4%] conference articles, 421 [7.8%] research projects, 939 [17.3%] theses/dissertations, 263 [4.8%] books, 693 [12.8%] food standards, and 262 [4.8%] patents. During this period, the total number of documents was found to have an increasing trend. The highest numbers of documents were on fruits, vegetables and nuts [17.1%], milk and milk products [13.7%], and food additives, spices and condiments [11.0%] groups, while the lowest numbers were on cocoa, chocolate and confectionary products [0.5%], eggs and egg products [0.6%], and food economics [1.2%] groups. Journals, conferences, educational and research centers with the highest contribution in producing scientific documents were identified. The data revealed the important role and contribution of universities in publishing articles. Tehran, Tarbiat Modarres, Shahid Beheshti Medical Sciences, Shiraz, and Ferdowsi Mashhad universities ranked 1 to 5 with regard to publishing articles in journals. This investigation on the Iranian Food Science and Technology Data Bank not only showed the present status but also helped identify the needs and gaps in this field. This information will make it possible to plan better educational and research programs in the field of food science and technology in Iran

Application of chemical interesterification of vegetable oils to production of zero-trans fatty acid multi-purpose shortening

Multi-purpose shortenings are of high importance in food processing technology due to their applications in manufacturing bakery and confectionary products and frying. Since shortenings are one of the main dietary sources of trans fatty acids, which have been shown to increase risk of coronary heart diseases, the aim of this research work was to produce, at a lab-scale, a zero-trans fatty acid multi-purpose shortening by chemical interesterification. A 40:60-blend of fully hydrogenated soybean oil [soy flakes] and sunflower oil was prepared and dried for 30 minutes at 110oC and 30 mmHg. The blend was then subjected to chemical interesterification reaction at 90oC with 0.2% sodium methoxide as catalyst for 45 min. To inactivate the catalyst and end the reaction, an aqueous 20%-citric acid solution [2%] was added. The interesterified blend thus obtained was dried in 3 steps, including filtration under vacuum, drying at 110oC for 10 min and, finally, centrifuging at 3500 rpm for 15 minutes. After bleaching and deodorization of the interesterified blend, its physical and chemical characteristics were determined, and two samples of a multipurpose shortening were formulated by adding 10% and 20% palmolein to the interesterified blend and the qualitative characteristics of the final products were evaluated. Interesterification reaction significantly lowered the melting point and SFC in the oil blend. The reaction also brought about randomization of the triglyceride structure. The trans fatty acid content of the shortening samples was about 1%, which can, thus, be categorized as zero-trans. In addition, the melting point, SFC, peroxide value, oil stability, moisture and volatile contents, color, smoke point, and other characteristics of the shortening samples conformed with the multi-purpose shortening standards. Results show that by chemical interesterification zero-trans multi-purpose shortenings can be produced, which could be used a substitute for hydrogenated vegetable oils in manufacturing a variety of food products

[Iranian food science and technology data bank [1978-2001]: a survey on the documents]

Diversity of sources and information services in the field of food science and technology in Iran, and problems and difficulties of having access to them, are inhibiting factors in their use. Preparation and publication of the Iranian Food Science and Technology Data Bank [IFSTDB] and its regular updating have facilitated complete and quick access to the existing information sources in Persian. In this article the methodology of the preparation of IFSTDB is explained, followed by analysis of its contents during the period 1978-2001. Information was collected by a trained team. The team members consulted directly the educational, research and executive institutes and canters active in the field of food science and technology and completed bibliographic worksheets containing items/questions on seven types of documents,, including articles in scientific journals, abstracts/full papers presented in conferences, M.Sc. and doctoral dissertations, research project reports, books, food standards, and patents, during the period 1978-2001. The documents were classified into main groups and subgroups, using the Food Science and Technology Abstracts [FSTA] as a model, followed by coding and selecting proper keywords. Data entry and processing were carried out using software designed for the purpose, and a compact disk [CD] of IFSTDB was prepared. Relative frequency distributions of the documents were determined according to the type of document, time period [3-year intervals], and subject, and an analysis of the shares of journals and conferences and the contribution of specialists and researchers in publishing the documents was made. The findings are presented in the form of tables and histograms. The total number of documents collected was 5071, consisting of 443 [8.7%] journal articles, 1725 [34.0%] conference abstracts/full papers, 405 [8.0%] research projects, 956 [18.9%] dissertations, 344 [6.8%] books, 1046 [20.6%] food standards, and 152 [3.0%] patents, classified into 18 groups and 118 subgroups, and 4750 keywords were chosen. This Data Bank contains published information from 780 organizations, 46 scientific journals, 111 conferences, and 3739 authors. The highest proportions of the documents were on fruits, vegetables and nuts [18.0%], milk and milk products [10.9%], and food additives, spices, and condiments [10.5%] groups, while the lowest proportions belonged equally [0.6%] to cocoa, chocolate and confectionary products, eggs and egg products, and food economics. The largest number of documents belonged to the 1999-2001 period and the lowest number to the 1981-83 period. The average number of documents added annually to the Data Bank was 211. Publication of IFSTDB aims at facilitating selection of scientific documents, information collecting, avoiding unnecessary repeats, and improving and promoting educational and research activities, by accurate and precise planning for the future, taking into account the needs and gaps. It is recommended that IFSTDB be updated and presented in different forms and a survey on its documents is carried out regularly

Formulation and laboratory-scale production of low-fat and low-trans fatty acid spreads

Spreads are products with the property of spreadability on bread, usually containing 40-80% fat. The morbidity and mortality of cardiovascular diseases, which have a strong association with the type and amount of fats consumed, are on the increase. The objective of this study was to formulate and produce at the laboratory scale low-fat [40%] and low-trans fatty acid [<5%] spreads by blending, using two types of stabilizers, sodium alginate and modified waxy maize starch [MWMS]. The characteristics of the oils to be used [peroxide value=PV, iodine value= IV, and slip melting point-mp] and suitable amounts of stabilizers [1% sodium alginate and 3% MWMS] were first determined. Then six samples of low-fat [40%] spreads were formulated [2 Kg] by combining three oil phases and two stabilizers as follows: F1 and F2 formulas with palm stearin and canola oils [40:60], the stabilizers being sodium alginate [F1] and MWMS [F2]; F3 and F4 with fully hydrogenated soybean oil [flakes] and soybean oil [25:75], the stabilizers being sodium alginate [F3] and MWMS [F4]; F5 and F6 with palm, cottonseed and canola oils [40:40:20], the stabilizers being sodium alginate [F5] and MWMS [F6]. A high-fat spread [F7, 80% fat] containing palm stearin and canola oils [40:60], with no stabilizer, served as control. The physical and chemical characteristics of the samples, including fat and moisture contents, PV, IV, mp, fatty acid composition, solid fat content [SFC], and consistency, were determined. The trans-fatty acid content of the oil phases in the formulas and their nutritional value [P/S+T] were <1% and 1 respectively which is considered desirable. The solid fat contents [SFC] of F1 and F2 at 0, 10, 20, 30 and 35 °C were similar to the respective control [F7] values, with desirable spreadability [p<0.05]. Penetration of the low-fat spreads was higher than that of control. Ranking of the samples, performed on the basis of the nutritional value and the physical and chemical characteristics, gave the following results: F7>F2 and F1>F5 and F6>F4 and F3. Considering the cost of oil hydrogenation and the effects of the amounts and types of fat on health of the individuals and communities, and on the basis of the results of this research, F1 and F2 are recommended to be used as spreads, for further research in larger scale

[Production of low cholesterol butter with application of beta-cyclodextrin]

Increasing incidence of cardiovascular disease in recent years and the role of high blood cholesterol in its causation has prompted investigators to produce dietetic and low-cholesterol products. The objective of this study was to produce a low-cholesterol butter using beta-cyclodexterin [beta-CD] on the laboratory scale and determine its shelf-life. After separating the butter oil, in order to determine the optimum percentage of beta-CD to be used, cholesterol removal was performed using a 1:1 ratio of butter oil: water at a stirring rate of 800 rpm at 35°C for 30 minutes. Results of determination of cholesterol with gas chromatography showed that a 5% beta-CD preparation resulted in the highest cholesterol reduction. Chemical [acid, peroxide, Idine, saponification, Reichert-Meissl, Polenske, and Kirschner values] and physical [melting point and refractive index] characteristics, as well as the fatty acid composition of the low-cholesterol butter oil obtained and those of the control butter oil were compared. A low- cholesterol butter was produced using the low-cholesterol butter oil, water, skim milk powder, and flavoring agent. The physical and chemical [moisture, fat, non-fat solids, penetration], microbial [mold, yeast, coliform, Staphylococcus aureus, and psychrophils] and sensory [color, texture, aroma, and flavor] characteristics of the low-cholesterol butter were compared with those of the control butter. In order to determine the shelf-life of the low-cholesterol butter at -20°C, chemical [acid and peroxide values] and microbial [mold, yeast, coliform, Staphylococcus aureus and psychrophils] tests and sensory evaluation [color, texture and flavor] was performed after 2, 3, 4 and 6 months of storage. Using a 5% beta-CD preparation caused a reduction in the cholesterol content of butter oil from 243 to 61.6 mg/100g [75%, the highest reduction]. There were no significant differences between the low-cholesterol butter oil and the control butter oil as regards chemical or physical characteristics [p>0.05]. Neither were the chemical, physical, or sensory characteristics of the low-cholesterol butter and the control butter significantly different from each other [p>0.05]. The results of the microbial tests at the production time and during storage were negative. After sixth months of storage the peroxide value exceeded the permitted level and, the shelf-life of the product was estimated to be 5 months. The application beta-CD to remove cholesterol from butter oil at the laboratory scale is satisfactory. Therefore, it can potentially be used in producing low-cholesterol butter. Further research at a larger scale is recommended