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Author: search.filters.author.Mohaddeseh KariminejadHas files: Yes

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    Bread Staling Measurement Techniques: A Review
    (United Scientific Group, 2024-05-31)
    Toktam Mohammadi-Moghaddam
    ;
    Mohammad Morshedi
    ;
    Ramina Moalemzadeh Ansari
    ;
    Amir Golmohammadi
    ;
    Afsaneh Morshedi
    The global production volume of wheat production is almost 785 million metric tons during 2023. Bread is a staple food produced with flour, water, or milk, with or without yeast. It is an important part of people’s worldwide people diet and provides their daily energy. One of the most significant problems in bread production and consumption is its staleness, which begins immediately after baking. Staling is divided into two categories: texture and microbial changes. Texture changes occur first due to moisture migration, followed by microbial changes. Ultimately, the aroma, flavor, and texture of bread become undesirable to consumers. There are many methods for evaluation staling: chemical, macroscopic, rheological, microscopic, structural features, and molecular features methods. All these methods are effective and can be used according to the facilities and conditions of the producers.
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    Comparison of Sigmoid Logarithm and Hyperbolic Tangent Functions in Modeling the Oxidation Parameters of Soybean Oil Containing Extract of Black Plum Peels Natural Antioxidant
    (United Scientific Group, 2024-09-06)
    Toktam Mohammadi-Moghaddam
    ;
    Mohaddeseh Kariminejad
    ;
    Hamid Bakhshabadi
    ;
    Elham Taghavi
    ;
    Afsaneh Morshedi
    To predict the oxidation parameters of soybean oil (SBO), we utilized five levels of black plum peel extraction (BPPE) antioxidant concentration (0, 400, 800, 1200, and 2000 ppm) and four levels of oil storage time (0, 8, 16, and 24 days) under accelerated oxidation conditions (temperature 60°C). We investigated the peroxide value (PV), thiobarbituric acid (TBA) value, acidity, conjugated diene (CD) content, and carbonyl value (CV). Artificial neural networks were employed using MATLAB software for prediction. Several feed-forward back-propagation networks with 2-6-5 topologies were examined, achieving correlation coefficients greater than 0.959 and mean square errors (MSE) < 0.009. The optimal model utilized a sigmoid logarithm activation function, a jumping learning pattern, and 1000 learning cycles. These models demonstrated high correlation coefficients (above 0.912) in predicting the oxidation process of SBO.
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    Effect of Optimizing the Black Plum Peel Extract as Natural Antioxidant and Storage Time on Oxidative Stability of Sunflower Oil
    (United Scientific Group, 2024-07-02)
    Toktam Mohammadi-Moghaddam
    ;
    Mohaddeseh Kariminejad
    ;
    Afsaneh Morshed
    ;
    VALDES ALARCON, MARCOS EDUARDO  
    Today, the use of natural antioxidants is attracting the attention of consumers. Black plum peel is the waste of plum processing and is the source of antioxidants. In this research, the effect of black plum peel extract (BPPE) (0, 400, and 800 ppm) as a natural antioxidant and storage time (0, 8, and 16 days) on the oxidative stability parameters (peroxide value, free fatty acids, thiobarbituric acid, conjugated dienes, and carbonyl value) of sunflower oil with response surface methodology (RSM) method was studied. The predominant polyunsaturated and monounsaturated fatty acid (MUFA) in sunflower oil were C18:2C (63.77%) and C18:1C (24.86%), respectively. Increasing the storage time up to 8 days caused to increase the peroxide value and thiobarbituric acid and there were reduced from 8 to 16 days (p < 0.05). Increasing the storage time increased the conjugated dienes sharply, however it was reduced very slow by increasing the BPPE (p < 0.05). Free fatty acid content and carbonyl value of the oil increased non-linearly by the storage time (p < 0.05). The best conditions for sunflower oil were 3 days and 472.73 ppm black plum peel concentration (R2 = 0.71). The RSM was usable for determining the optimal concentration of BPPE for oxidative stability of sunflower oil.