Optimization of gluten-free bread production with low aflatoxin level based on quinoa flour containing xanthan gum and laccase enzyme.

This study was aimed to develop a new cereal-based product using quinoa flour, xanthan gum, and laccase and also to evaluate their effects on the quality characteristics of gluten-free bread (GFB). Experimental design method was applied for optimization of gluten-free formulation. The effects of three variables of quinoa flour (0-50%), laccase activity (0-2 U/g flour), and xanthan gum (0-0.5%) on the contents of total aflatoxin (TAF) and aflatoxin B1 (AFB1), color indices (L*, a*, and b*), and texture properties (hardness, cohesiveness, and springiness) of GFB were evaluated. The results showed that quinoa flour and laccase enzyme significantly reduced TAF and AFB1 (p < 0.05). The lowest AFB1 level (3.67 ± 0.96 ng/g) in the GFB formulation containing quinoa flour (40%), laccase enzyme (2.0 U/g), and xanthan gum (0.46%) was very close to the predicted amount (3.66 ± 0.96 ng/g). Quinoa flour significantly reduced the L* and a* values and increased b* value and improved the texture parameters. Laccase enzyme also improved color indices and texture properties. Therefore, the use of laccase enzyme and quinoa flour is recommended based on the desired effect on the quality characteristics of GFB.

Fortified cake with pomegranate seed powder as a functional product.

Pomegranate seed as a by-product of the pomegranate juice processing industry contains a range of valuable pharmaceutical and nutritional compounds. It's application as a food supplement leads to enhancement of the nutritional value and healthy properties of final products. In this research, various levels (2.5, 5, 7.5, and 10%) of pomegranate seed powder (PSP) were used in the cupcake formula and their effects on the physicochemical, sensorial, and microbial properties of the final product were evaluated during 28 days of storage at 4 °C. Adding PSP to the cupcake formula significantly increased the protein, fat, and fiber contents of the product (p < 0.05) but did not affect the oxidative stability of cupcakes during the storage time. The PSP increased the hardness of the cupcake. It was also effective in maintaining the moisture content of the product during the storage time. The results indicated that the specific volume, lightness, and yellowness of crust and crumb were decreased by increasing the level of PSP, while the redness of crumb was increased. Besides, the results of the sensory evaluation showed the addition of PSP up to 5% to cupcake formula did not have a significant negative effect on the sensory characteristics of the product. It could be concluded that the PSP could be used in cupcake formulation up to 5% as a flour replacement for nutritional and functional enrichment of cake without adverse effect on cake quality.

Physicochemical changes of barberry juice concentrated by liquid desiccant-assisted solar system and conventional methods during the evaporation process.

The preservation of the quality characteristics of fruit juices during the processing is one of the major challenges in the fruit juice industries. The high costs of fossil fuels and their environmental pollution increased the need to use of the renewable energies. In the present study, some quality characteristics of barberry juice were investigated during concentrating by the methods of liquid desiccant-assisted solar juice concentration system (LD-ASJCS) at the air flow rates of 0.006-0.014 kg/s, rotary vacuum evaporation system (RVES), and evaporation at atmospheric pressure (EAP). Although evaporation rate in LD-ASJCS increased by 25% with increasing of air flow rate from 0.006 to 0.014 kg/s, but it had negative effects on some quality properties of concentrated juices. The anthocyanins retention in the concentrated juices with different air flow rates of LD-ASJCS method were 16-28%. Reduction of the air flow rate resulted in a lower browning index and less variation of color indices (L*, a*, and b*). The a* values, browning index, and sensory attributes of the concentrated juices in the LD-ASJCS at the air flow rate of 0.006 kg/s were comparable to the concentrated juices by the RVES method. Although, RVES method compared to EAP and LD-ASJCS methods better improved the quality of barberry juice, but the LD-ASJCS method can be considered in fruit juice industries because of maintaining quality and sensory attributes, saving energy, and reducing environmental pollution. The mathematical modelling of physicochemical changes of LD-ASJCS concentrated juice showed that these variations are fitted with first-order and zero-order models.

Effect of Different Fruit Developmental Stages and Biochemical Metabolites of Pomegranate (Ponicaceae) on Life History Parameters of Ectomyelois ceratoniae (Lepidoptera: Pyralidae).

Plant-herbivore interactions can be influenced by plant developmental stages. Effects of four different developmental stages of pomegranate fruit (Hazelnut size, Walnut size, Juicy, and Ripe) were investigated on life table parameters, nutritional yield, and energy contents (protein, glycogen, and lipid) of Ectomyelois ceratoniae (Zeller) under controlled conditions in two pomegranate cultivars, namely Shahvare-Danesefid and Esfahani-Daneghermez as susceptible and resistant cultivars, respectively. Biochemical characteristics of the four developmental stages were determined, and a correlation was made with life-history and nutritional responses of E. ceratoniae. Significant differences were observed in developmental time and adult fecundity of E. ceratoniae across various tested stages in both pomegranate cultivars. The highest value of intrinsic rate of increase (rm) was found in Juicy and lowest in Hazelnut-size stage of Shahvare-Danesefid. The highest rm value was on Walnut-size and Juicy stages, and the lower rate was obtained from the feeding of E. ceratoniae on Ripe and Hazelnut-size stages in Esfahani-Daneghermez. A higher relative growth rate (RGR) was observed in Juicy (in Shahvare-Danesefid) and Walnut-size stages (in Esfahani-Daneghermez) when compared with other developmental stages tested. Life-history parameters of E. ceratoniae were correlated with biochemical qualities of pomegranate stages. Results indicated Juicy (Shahvare-Danesefid) and Walnut-size stages (Esfahani-Daneghermez) were relatively susceptible pomegranate stages, and Hazelnut-size and Ripe stages were unsuitable for feeding of E. ceratoniae in Shahvare-Danesefid and Esfahani-Daneghermez, respectively. Findings of this research could aid in the development of integrated management programs of E. ceratoniae in pomegranate orchards.

Relationship Between Performance of Carob Moth, Ectomyelois ceratoniae Zeller (Lepidoptera: Pyralidae) and Phytochemical Metabolites in Various Pomegranate Cultivars.

The carob moth, Ectomyelois ceratoniae Zeller (Lepidoptera: Pyralidae), is the main pest of pomegranate, Punica granatum L., in Iran and many parts of the world. In this study, the effects of 11 commercial cultivars of pomegranate (Aban-Mahi, Esfahani-Daneghermez, Gabri, Gorche-Tafti, Malase-Danesyah, Malase-Yazdi, Shahvare-Daneghermez, Shahvare-Danesefid, Tabolarze-Mehrmahi, Tafti, and Toghe-Gardan) were evaluated on life history variables, nutritional performance, and energy reserves of E. ceratoniae under the following laboratory conditions: 30 ± 1°C, 60 ± 5% RH, and a photoperiod of 14:10 (L:D) hours. In addition, biochemical characteristics of the tested cultivars were assessed in order to understand any possible correlation between important demographic parameters and nutritional properties with biochemical features of pomegranate juice. Our research showed that various pomegranate cultivars have significant effects on life history, demographical parameters, nutritional indices, and energy reserves of E. ceratoniae. The shortest development time was observed on Shahvare-Danesefid cultivar and the longest was on Esfahani-Daneghermez and Malase-Danesyah cultivars. The highest intrinsic rate of increase (r m ) was observed on Shahvare-Danesefid and the lowest was on Esfahani-Daneghermez. Six major anthocyanin compounds were detected in juice of various pomegranate cultivars. Significant positive or negative correlations were observed between life history variables and nutritional characteristics with biochemical traits of pomegranate cultivars. The results indicated that Shahvare-Danesefid was a relatively susceptible pomegranate cultivar and Esfahani-Daneghermez was the least appropriate (most resistant) cultivar for feeding of E. ceratoniae, which could be useful in the development of integrated pest management strategies for this pest.

Effects of a rotational UV-C irradiation system and packaging on the shelf life of fresh pistachio.

BACKGROUND: In this study, fresh pistachio was exposed to UV-C irradiation (2.1 and 4.5 kJ m-2 ) in a rotating cylindrical system with seven germicidal UV-C lamps and immediately packed in perforated and non-perforated polyethylene terephthalate (PET). The fruit were evaluated for weight loss, total phenolic content, enzyme activities, color indices (L*, a*, b* and browning index), and microbial counts during 35 days of storage at 4 °C. RESULTS: UV-C treatment caused a significant decrease (P < 0.05) in the weight loss of fresh pistachios compared to the control. The activity of catalase and peroxidase enzymes was significantly higher (P < 0.05) in irradiated samples packed in non-perforated PET in comparison to those of untreated samples. Irradiation did not inhibit the activity of polyphenol oxidase in treated samples, although a slight decrease in polyphenol oxidase activity was observed in irradiated samples compared to control. The fruit treated with 2.1 kJ m-2 of UV-C and the control packed in non-perforated PET were lighter (L*), redder (a*), and less yellow (b*) compared to 4.5 kJ m-2 treated samples. Furthermore, a dose of 4.5 kJ m-2 UV-C significantly decreased sensory attributes of fresh pistachios compared to the other irradiation level and control. CONCLUSION: UV-C irradiation at a dose of 2.1 kJ m-2 and packing in non-perforated PET are recommended for fresh pistachio preservation based on the physicochemical, microbial, and sensory parameters. © 2019 Society of Chemical Industry.

Effect of Angum gum in combination with tragacanth gum on rheological and sensory properties of ketchup.

The aim of this study was to evaluate the effect of Angum gum (AnG) alone and in combination with tragacanth gum (TG) on the stability, texture, sensory, and rheological properties of tomato ketchup. AnG, TG, and Angum gum and tragacanth gum mixture (AnGT; 1:1 ratio) were added at levels of 0.5, 1, and 1.5%. Ten tomato ketchup formulations were produced: control (without hydrocolloid), AnG (0.5-1.5%), TG (0.5-1.5%), AnGT (0.5-1.5%). It was observed that the hydrocolloids addition to tomato ketchup significantly decreased the Bostwick consistency value and serum separation at 2200, 5000, and 8800 g. Textural properties of tomato ketchup by using back extrusion test and particle size analysis were significantly increased with hydrocolloid addition. All tomato ketchup formulations showed shear thinning behavior and the addition of hydrocolloids increased apparent viscosity. The power law and Herschel-Bulkley models were successfully fitted with experimental data. The flow behavior indices of Herschel-Bulkley and power law models were changed in the range of 0.19-0.24 and 0.14-0.30, respectively. The consistency coefficients of these models were in the range of 16.31-79.57 and 11.19-146.06 Pa sn , respectively. The storage modulus (G') of all tomato ketchups was higher than the loss modulus (G″). Hydrocolloid addition showed no significant effect on the color indices (L*, a*, b*, hue angle, chroma, and total color differences) of tomato ketchup. The overall acceptability of 1.5% AnG, 0.5% TG, 1 and 1.5% AnGT were significantly higher than other samples. Therefore, AnG can be used alone and in combination with TG as stabilizer in tomato ketchup. PRACTICAL APPLICATIONS: The consistency of tomato ketchup is an important attribute from both engineering and consumer viewpoints. It was observed that addition of TG, AnG, and AnGT to tomato ketchups significantly decreased their Bostwick consistency values and their serum separation. In addition, hydrocolloid addition showed no significant effect on the color indices (L*, a*, b*, Hue angle, chroma, and total color differences) of samples. Also, the panelists gave greatest sensory scores in term of overall acceptance to ketchups containing 1% AnGT than other samples.