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Showing 2 results for G. R. Mesbahi

G. R. Mesbahi, J. Jamalian,
Volume 6, Issue 2 (summer 2002)
Abstract

Pectin is used in a number of foods as a gelling agent, thickener, texturizer, emulsifier and stabilizer. Sugar-beet pulp, the residue left from sugar extraction, is a rich source of pectin. It was the purpose of this study to develop a procedure for the extraction of pectin from sugar-beet pulp and to improve the functional properties of this pectin for more potential uses. To extract pectin, pressed beet pulp was dried and powdered. Then, it was extracted under various conditions (pH 1 and 1.5, temperatures of 80oC and 90oC and extraction periods of 1, 2, 3 and 4 hr). The highest yield (22.35%) was obtained at 90oC after 4 hr at pH 1. Chemical composition of the extracted pectin and that of commercial citrus pectin were determined and compared. Also, the beet pulp pectin was used in certain foods and its functional properties were compared with those of the commercial citrus pectin. The effects of ammonium persulfate and high pH levels on the above mentioned properties were investigated. Finally, the effects of the beet pulp pectin and the commercial citrus pectin on the flavor of certain foods were evaluated. The results indicate that the extracted beet pulp pectin can be used in certain foods such as ketchup sauce as a thickener or as an agent increasing the viscosity however, it does not have the ability to form firm gels in food.
G. R. Mesbahi, J. Jamalian, H. Golkari,
Volume 8, Issue 2 (summer 2004)
Abstract

Mayonnaise is a food emulsion containing egg yolk as emulsifier and some sort of gum as stabilizer. Iran is a main producer of tragacanth gum in the world which could be a potential replacement for imported gums used in making mayonnaise .The objective of this study was to investigate the possibility of substituting this gum for imported stabilizers in the formulation of mayonnaise sauce. To do this, tragacanth powder was added to the sauce at the levels of 0.1, 0.2, 0.4, 0.6, 0.8 and 1% . Emulsion stability and apparent viscosity of the sauces were determined and compared with that of the commercial one to find the right concentration of tragacanth. This concentration was used to produce mayonnaise on a commercial scale and then its physico-chemical characteristics, microbiological stability, and organoleptic properties were compared with commercial mayonnaise. The shelf-life of the sauce samples were also monitored bimonthly up to 4 months at two different temperatures (5 and 25 oC) by measuring apparent viscosity, moisture content, pH, microbial count, and organoleptic parameters. The results were compared with those obtained for commercial sauce. The results indicated that the characteristics of tragacanth-containing mayonnaise were similar to those of the commercial one and that the former was acceptable to consumers. Therefore, gum tragacanth at the right concentration could be a suitable subsitute for the stabilizers and thickeners already used in making mayonnaise sauce.

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