RESUMEN

In this study, the influence of different levels (0.1, 0.2, and 0.3% w/w) of Persian gum or almond gum were incorporated into wheat starch, and their influences on water absorption, freeze-thaw stability, microstructure, pasting, and textural properties were investigated. The SEM micrographs revealed that the addition of hydrocolloids to starch leads to the formation of denser gels with smaller pores. The water absorption of starch pastes was improved in the presence of gums, and samples containing 0.3% almond gum had the highest water absorption. The rapid visco analyzer (RVA) data showed that the incorporation of gums significantly affected the pasting properties by increasing the pasting time, pasting temperature, peak viscosity, final viscosity, and setback and decreasing breakdown. In all the pasting parameters, the changes caused by almond gum were more obvious. Based on TPA measurements, hydrocolloids were able to improve the textural properties of starch gels, such as firmness and gumminess but decreased the cohesiveness, and springiness was not affected by the incorporation of gums. Moreover, the freeze-thaw stability of starch was enhanced by the inclusion of gums, and almond gum exhibited better performance.

RESUMEN

The application of edible films in food packaging is limited due to their poor functional properties. Cold plasma treatment (CPT) is an emerging technology for the modification of edible films. In this study, edible films were developed from different ratios of wild almond protein isolate (WAPI) and Persian gum (PG). The characterization of films revealed that the sample containing 90 % WAPI and 10 % PG had the highest elongation at break (E), the highest tensile strength (TS), and the lowest water vapor permeability (WVP). Therefore, it was selected as having the best WAPI:PG ratio and exposed to CPT for 5, 10, and 15 min. The results revealed that the application of CPT significantly increased the thickness, TS, and E of edible films, while WVP and solubility were not affected. FTIR spectra showed slight increases in peak intensities at 1628, 1538, and 1400 cm-1. The micrographs revealed that the roughness of composite films increased with increased cold plasma treatment time. In general, edible films treated by CPT for 10 min demonstrated the best functional properties.

Asunto(s)

RESUMEN

In this study, different films were manufactured using protein isolate extracted from wild almond (WAPI) in combination with different ratios of gum arabic (GA). Based on the mechanical properties of films including tensile strength (TS), elongation (E), and water vapor permeability (WVP), WAPI-GA with the ratio of 9:1 was selected. Accordingly, the mixture was incubated (T = 60 °C, RH = 79%) for 3, 6 and 9 days in order to conjugate WAPI with GA. Analysis of the films showed that after 6 day incubation, TS and E value were increased, while WVP was significantly reduced. Longer reaction presented adverse effects. SEM analysis of the films revealed the enhancement of compactness, and reducing of porosities after glycation. Differential scanning calorimetry showed that WAPI-GA incubated for 6 days have higher onset (Tonset) and endset (Tendpoint) temperatures than the control sample. The shifts in FTIR spectra after conjugation the confirmed occurrence of interaction between WAPIs and GA.

Asunto(s)

RESUMEN

Amid rigid competition in marketing to accomplish customers' needs, the cost of disappointment is too high. In an effort to escape market disappointment, one of the options to be considered is probing for customer satisfaction through sensory evaluation. This study aims to rank the six selected milk-barberry drink formulae out of 24 (code numbers S3, S4, S15, S16, S17 and S18) each having different milk:barberry:pectin amount (7: 3: 0.2; 6: 4: 0.2; 7: 3: 0.4, 6: 4: 0.4, 5: 5: 0.4 and 6: 4: 0.4), respectively, and to determine the best of quality attribute through sensory evaluation, using the fuzzy decision-making model. The selection was based on pH, total solid content, and degree of serum separation and rheological properties of the drinks. The results showed that the S4 had the highest acceptability, rated under the "very good" category, whereas the lowest acceptability was reported for the S3 which was classified under the "satisfactory" category. In summary, the ranking of the milk-barberry drinks was S4 >  S17 >  S16 >  S15 >  S18 >  S3. Furthermore, quality attributes were ranked as taste > mouth feel > aroma > color. Results suggest that the fuzzy approach could be appropriately used to evaluate this type of sensory data.