- professor of university, my study area is food engineeringedit
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Research Interests: Materials Science, Food Science, Food, Browning, Nanocomposite, and 12 moreAntimicrobial activity, Sterilization, Ascorbic Acid, Lactobacillus Plantarum, Food Sciences, Food Processing and Preservation, NANOSILVER, Orange juice, Pasteurization, Low Density Polyethylene, Food control, and Microbial Growth
ABSTRACT This study mainly focuses on a strategy for reducing acrylamide content in whole-wheat bread by combining lactobacilli and yeast in sourdough breadmaking. Combinations of sourdough (fermented dough using different Lactobacillus... more
ABSTRACT This study mainly focuses on a strategy for reducing acrylamide content in whole-wheat bread by combining lactobacilli and yeast in sourdough breadmaking. Combinations of sourdough (fermented dough using different Lactobacillus strains including Lactobacillus plantarum PTCC 1896 [probiotic], L. sakei DSM 20,017, L. rhamnosus DSM 20,021, and L. delbrueckii DSM 20,081) and yeast, in comparison with yeast alone, were used for breadmaking. The results showed that acrylamide levels in breads fermented using sourdough+yeast were in all cases much lower (6.9–20 μg/kg on a dry weight basis [d.b.]) than those in the yeast-only fermented bread (47.6 μg/kg d.b.). Significant (p < 0.05) correlations were also found between pH, total titratable acids (TTA) and lactic acid, and acrylamide content. Furthermore, the obtained results showed that the moisture content of dough directly influenced the formation of acrylamide in bread (r = 0.925, p < 0.0001). In addition, no significant correlations were observed between acrylamide content in breads and either the reducing sugar or free amino acid contents in dough samples. According to the different effects of Lactobacillus strains, it could be concluded that the acrylamide reducing potential of lactobacilli was strain-specific, with L. rhamnosus being the most effective. This suggests that sourdough fermentation with appropriate Lactobacillus strains can be used as an advantageous technology to reduce the acrylamide content of whole-wheat breads. Graphical Abstract
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ABSTRACT This study mainly focuses on a strategy for reducing acrylamide content in whole-wheat bread by combining lactobacilli and yeast in sourdough breadmaking. Combinations of sourdough (fermented dough using different Lactobacillus... more
ABSTRACT This study mainly focuses on a strategy for reducing acrylamide content in whole-wheat bread by combining lactobacilli and yeast in sourdough breadmaking. Combinations of sourdough (fermented dough using different Lactobacillus strains including Lactobacillus plantarum PTCC 1896 [probiotic], L. sakei DSM 20,017, L. rhamnosus DSM 20,021, and L. delbrueckii DSM 20,081) and yeast, in comparison with yeast alone, were used for breadmaking. The results showed that acrylamide levels in breads fermented using sourdough+yeast were in all cases much lower (6.9–20 μg/kg on a dry weight basis [d.b.]) than those in the yeast-only fermented bread (47.6 μg/kg d.b.). Significant (p < 0.05) correlations were also found between pH, total titratable acids (TTA) and lactic acid, and acrylamide content. Furthermore, the obtained results showed that the moisture content of dough directly influenced the formation of acrylamide in bread (r = 0.925, p < 0.0001). In addition, no significant correlations were observed between acrylamide content in breads and either the reducing sugar or free amino acid contents in dough samples. According to the different effects of Lactobacillus strains, it could be concluded that the acrylamide reducing potential of lactobacilli was strain-specific, with L. rhamnosus being the most effective. This suggests that sourdough fermentation with appropriate Lactobacillus strains can be used as an advantageous technology to reduce the acrylamide content of whole-wheat breads. Graphical Abstract
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The best PH for getting Millard reaction started and Acrylamide formation ranges 7 to 8. PH below the range slows the reaction speed down and the resultant Acrylamide formation delayed. This research assess how Acetic Acid in 0.05, 0.15,... more
The best PH for getting Millard reaction started and Acrylamide formation ranges 7 to 8. PH below the range slows the reaction speed down and the resultant Acrylamide formation delayed. This research assess how Acetic Acid in 0.05, 0.15, 0.25% concentrations together with sourdough may promote acidity in bread dough and how they can cause a reduction of acrylamide content in Sangak bread [an Iranian traditional bread]. Here the acrylamide is assessed after it was derived and then transferring it to gaseous chromatography with ion indicator. The concentration of acrylamide in Sangak breads made of sourdough with 0.05, 0.15 and 0.25% of acid acetic showed a decrease of 73.47, 81.50 and 82.10% and also a 90.55, 92.80 and 95.96 % decrease when the bread has been made of the same compounds and yeast. The acidity of compounds with acidity rate of 0.05, 0.15 and 0.25% in Sangak bread made of yeast equates to 0.12, 0.14 and 0.17% (normal) respectively; while these values for Sangak breads made of sourdough stand at 0.16, 0.18 and 0.21% (normal). Therefore, decreased acrylamide can be attributed to increased acidity of dough.
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Pistachio processing is one of the ways to increase the value added of pistachio. Production of pistachio butter is for this purpose. Pistachio butter is a paste form product that contain mainly milled, roasted pistachio kernel with... more
Pistachio processing is one of the ways to increase the value added of pistachio. Production of pistachio butter is for this purpose. Pistachio butter is a paste form product that contain mainly milled, roasted pistachio kernel with sugar. The aim of this investigation is to produce ...
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ABSTRACT This study mainly focuses on a strategy for reducing acrylamide content in whole-wheat bread by combining lactobacilli and yeast in sourdough breadmaking. Combinations of sourdough (fermented dough using different Lactobacillus... more
ABSTRACT This study mainly focuses on a strategy for reducing acrylamide content in whole-wheat bread by combining lactobacilli and yeast in sourdough breadmaking. Combinations of sourdough (fermented dough using different Lactobacillus strains including Lactobacillus plantarum PTCC 1896 [probiotic], L. sakei DSM 20,017, L. rhamnosus DSM 20,021, and L. delbrueckii DSM 20,081) and yeast, in comparison with yeast alone, were used for breadmaking. The results showed that acrylamide levels in breads fermented using sourdough+yeast were in all cases much lower (6.9–20 μg/kg on a dry weight basis [d.b.]) than those in the yeast-only fermented bread (47.6 μg/kg d.b.). Significant (p < 0.05) correlations were also found between pH, total titratable acids (TTA) and lactic acid, and acrylamide content. Furthermore, the obtained results showed that the moisture content of dough directly influenced the formation of acrylamide in bread (r = 0.925, p < 0.0001). In addition, no significant correlations were observed between acrylamide content in breads and either the reducing sugar or free amino acid contents in dough samples. According to the different effects of Lactobacillus strains, it could be concluded that the acrylamide reducing potential of lactobacilli was strain-specific, with L. rhamnosus being the most effective. This suggests that sourdough fermentation with appropriate Lactobacillus strains can be used as an advantageous technology to reduce the acrylamide content of whole-wheat breads. Graphical Abstract
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ABSTRACTThe probe method was used to measure thermal conductivity of beef through a temperature range of 30–120°C. Thermal conductivity of beef increases with temperature up to 70°C followed by a decrease during the denaturation of... more
ABSTRACTThe probe method was used to measure thermal conductivity of beef through a temperature range of 30–120°C. Thermal conductivity of beef increases with temperature up to 70°C followed by a decrease during the denaturation of proteins and subsequent loss of water. The thermal conductivity of beef again increases with temperature after protein denaturation. The thermal conductivity of cooked beef is lower than raw beef up to about 80°C. The rate of increase for cooked meat thermal conductivity is fairly constant with temperature at a given moisture content. Models based on composition and temperature were found to predict the thermal conductivity of meat during cooking at an average standard percent error of 7%.
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Fish oil (FO) was microencapsulated in gelatin (G)-acacia gum (AG) coacervates. To achieve maximum amounts of microencapsulation efficiency (ME) and oil content of microcapsules (OCM), a D-optimal mixture design was used to determine... more
Fish oil (FO) was microencapsulated in gelatin (G)-acacia gum (AG) coacervates. To achieve maximum amounts of microencapsulation efficiency (ME) and oil content of microcapsules (OCM), a D-optimal mixture design was used to determine optimum mixtures of formula composition. Moreover, particles size of microcapsules in some formulas was measured. Suitable ME and OCM could be achieved when encapsulants concentration, G/AG ratio, and encapsulants/FO ratio were between 3.2% and 6.7% w/w and in the ranges of 1.50–3.03 and 0.50–1.66, respectively. The particles had a mean diameter in the range of 6.84–13.59 µm.
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Pistachio processing is one of the ways to increase the value added of pistachio. Production of pistachio butter is for this purpose. Pistachio butter is a paste form product that contain mainly milled, roasted pistachio kernel with... more
Pistachio processing is one of the ways to increase the value added of pistachio. Production of pistachio butter is for this purpose. Pistachio butter is a paste form product that contain mainly milled, roasted pistachio kernel with sugar. The aim of this investigation is to produce ...