Browsing by Author "Javidipour, I"

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The Effect of Ultrasound Treatment on Microbial and Physicochemical Properties of Iranian Ultrafiltered Feta-Type Cheese
(Elsevier Science inc, 2018) Jalilzadeh, A.; Hesari, J.; Peighambardoust, S. H.; Javidipour, I
Pasteurization failures in the dairy industry have been reported in many previous studies. Hence, ultrasound, as a nonthermal alternative to pasteurization, has been studied in recent years. In this research, retentate of ultrafiltered milk was pasteurized, inoculated with Escherichia coli 0157:H7, Staphylococcus aureus, .Penicillium chrysogenum, or Clostridium sporogenes, and then treated with ultrasound for 20 min at frequencies of 20, 40, and 60 kHz and intensity of 80%. Microbial and physicochemical properties of the subsequently produced ultrafiltered white cheeses were investigated throughout 60 d of ripening. Sonication at 20, 40, and 60 kHz reduced counts of E. coli 0157:H7, S. aureus, P. chrysogenum, and Cl. sporogenes by 4.08, 4.17, and 4.28 log; 1.10, 1.03, and 1.95 log; 1.11, 1.07, and 1.11 log; and 2.11, 2.03, and 2.17 log, respectively. Sonication improved the acidity of ripened cheese, and sonicated samples had lower pH values than control samples at the end of storage. Sonication did not affect fat in dry matter or the protein content of cheese during ripening, but it did accelerate lipolysis and proteolysis; the highest rates of lipolysis index (free fatty acid content) and proteolysis index (water-soluble nitrogen) were observed on d 60 of ripening for samples sonicated at 60 kHz. Sonication did not affect cohesiveness or springiness of cheese samples, but hardness and gumminess increased in the first 30 d and then decreased until 60 d of storage. Furthermore, ultrasound treatment improved organoleptic properties of the cheese. In terms of overall acceptance, samples sonicated at 60 kHz received the highest sensorial scores. Results showed that sonication can improve microbial, physicochemical, and sensorial properties of ultrafiltered white cheese.
Effects of Incorporation of Interesterified Plant Oils on Quality and Fatty Acid Composition of Turkish-Type Salami
(Wiley-v C H verlag Gmbh, 2002) Javidipour, I; Vural, H
Application of interesterified plant oils (IPOs) prepared from palm, cottonseed and olive oil (IPaO, ICO and IOO, respectively) have been studied in Turkish-type salamis. Beef fat (10%) was replaced by one of the IPOs for 20, 60 or 100%. Incorporation of IPO was well reflected in fatty acid composition and saturated fatty acids/unsaturated fatty acids (SFA/UFA) ratios of the lipid fraction of all batches. Significant differences in appearance, color, texture, flavour or total score were not found among the control and Turkish-type salamis with different types and levels of IPO. We conclude that IPOs may be successfully applied as beef fat substitutes in Turkish-type salami.
Effects of Interesterified Vegetable Oils and Sugar Beet Fibre on the Quality of Turkish-Type Salami
(Wiley, 2005) Javidipour, I; Vural, H; Özbas, ÖÖ; Tekin, A
Turkish-type salami is an emulsion type product that is only shelf stable at chilling temperature. The use of three interesterified vegetable oils (IVOs) prepared from either palm, cottonseed or olive oil (IPO, ICO and IOO, respectively) together with 2% sugar beet fibre (SBF) (<425 mum) was studied in the production of Turkish-type salami. These compounds were used to modify the fatty acid composition and increase the dietary fibre content of the traditional product. Beef fat (10%) was replaced by one of the IVOs at either 60 or 100%. The addition of SBF significantly increased (P < 0.05) the total dietary fibre content and water-holding capacity of salamis. Incorporation of IVOs improved the nutritional content of the product because it altered the fatty acid composition. It was found that total or partial replacement of beef fat by IVOs, as well as the presence of 2% SBF, did not lead to significant changes in appearance, colour, texture, flavour or sensory score. The use of IVO and SBF as fat substitutes could be used to obtain a low fat product with high dietary fibre and a modified fatty acid composition.
Effects of Interesterified Vegetable Oils and Sugarbeet Fiber on the Quality of Frankfurters
(Elsevier Sci Ltd, 2004) Vural, H; Javidipour, I; Ozbas, OO
The effects of interesterified vegetable oils (IVOs) prepared from palm, cottonseed and olive oil, respectively, and sugarbeet fiber (SBF) on quality of frankfurters have been studied. Beef fat (10%) was replaced by one of the IVOs for 60% and 100%. Incorporation of IVOs in frankfurters improved the nutritional content of product due to altering the fatty acid composition. The oleic acid content of frankfurters increased from 28.76% to 45.57% and 47.15% as the interesterified palm oil (IPO) and interesterified olive oil (100) contents increased from 0% to 10% and 6%, respectively. The linoleic acid contents of 6% and 10% interesterified cottonseed oil (ICO) added frankfurters were, respectively, 10- and 19.6-fold higher than treatments without ICO. Addition of SBF (<425 mum size and 1% level) significantly increased (p < 0.05) the total dietary fiber content and water-holding capacity (WHC) of frankfurters. Incorporation of IVOs and SBF did not lead to significant changes in appearance, colour, texture, flavour or sensory scores. It is concluded that IVOs and SBF may be successfully applied as beef fat substitute in frankfurters since this combination offset some of the changes brought about by beef fat replacement. (C) 2003 Elsevier Ltd. All rights reserved.
Effects of Sugarbeet Fiber on the Quality of Frankfurters
(verlag Dr Albert Bartens, 2003) Özboy-Özbas, Ö; Vural, H; Javidipour, I
The effects of sugarbeet fiber (SBF) on the quality and dietary fiber content of Frankfurters have been investigated. Dried and ground sugarbeet fiber was added to emulsions at addition rates of 1-3%. SBF preparations of fine (< 425 mm), medium (425-850 mm) and coarse (850-1000 mm) particle sizes were used in the production of Frankfurters. SBF was produced from beet pulp collected after pressing. The protein and the dietary fiber contents (acid detergent fiber, neutral detergent fiber and total dietary fiber) increased as the particle size of the SBF samples increased. The dietary fiber content results on SBF samples indicate that the beet pulp may be used as an attractive dietary fiber source. The fat content of Frankfurters to which SBF had been added decreased significantly as the level of SBF increased. The water content of Frankfurters with SBF incorporated increased significantly (p < 0.05) as the percentage of SBF increased. As expected, with the total dietary fiber content of Frankfurters increased significantly (level of significance p < 0.05) as the SBF level increased. Frankfurters containing fine SBF gave higher consumer acceptability than batches to which coarse and medium SBF had been added especially at lower addition levels. The use of SBF as a fat substitute could be a good alternative to offer both high DF and low-fat food products.
Replacement of Beef Fat in Frankfurters by Interesterified Palm, Cottonseed and Olive Oils
(Springer, 2002) Vural, H; Javidipour, I
Three interesterified vegetable oils (IVOs) prepared from palm, cottonseed, and olive oil, respectively, have been studied for application to Frankfurters. Beef fat (10%) was replaced by one of the IVOs at 20, 60 or 100%. Fatty acid composition of the lipid fraction in the Frankfurters and saturated/unsaturated ratios were established for all batches, We found that total or partial replacement of beef fat by IVOs did not lead to significant changes in appearance, colour, texture, flavour or sensory score. We conclude that IVOs may be successfully applied as beef fat substitutes in Frankfurters.
Utilization of Sugarbeet Fiber in Low-Fat Turkish-Type Salami
(verlag Dr Albert Bartens, 2004) Vural, H; Özboy-Özbas, Ö; Javidipour, I
In this study, the effects of sugarbeet fiber (SBF) on the quality and dietary fiber content of Turkish type salami have been investigated. Dried and ground sugarbeet fiber was added to emulsions at addition rates of 2, 4 and 6%. SBF preparations of fine (<425 pm), medium (425-850 mu m) and coarse (850-1000 mu m) particle sizes were used in the production of Turkish type salami. SBF was produced from sugarbeet pulp collected after pressing. The protein and the dietary fiber contents (acid detergent fiber, neutral detergent fiber and total dietary fiber) increased, as the particle size of the SBF samples increased. Turkish type salami formulated with SBF had a higher (p < 0.05) water content and water holding capacity values and lower fat content, color and texture values than those of the control. The results showed that 2, 4 and 6% of fine SBF can be used to replace fat because it offset some of the changes brought about by fat reduction. Sugarbeet fiber is also found to be suitable for fiber-enrichment of salami products.
Viscosity Estimation of Vegetable Oils Based on Their Fatty Acid Composition
(Food Nutrition Press inc, 2002) Boyaci, IH; Tekin, A; Çizmeci, M; Javidipour, I
Experimentally determined viscosities of cottonseed, olive, hazelnut, corn, sunflower, canola and soybean oils were used in the development of an equation for simple and rapid viscosity estimation based on the fatty acid composition. The parameters A and B in the Andrade Equation were derived from the constants determined from each fatty acid using a computer program. The obtained equation was tested in the estimation of the viscosities of vegetable oils and their binary mixtures. Predicted and experimental viscosity values were then compared and average absolute deviations (AAD) calculated as 1.78% for vegetable oils and 3.48% for their mixtures. Due to the reasonable accuracy, this method could be applied to the common vegetable oils and their blends. This study also represents a model for their viscosity prediction of the oils having different fatty acid compositions.