Mehran Aalami

Mehran Aalami
Gorgan University of Agricultural Sciences and Natural Resources | GAU · Department of Food Science and Technology

PhD
Scientist (Associate Prof.), Cereal Science and Technology, Quality Improvement of Gluten-free Products

About

93
Publications
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Introduction
Mehran Aalami currently works at the Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources. Mehran does research in Food Science and Technology (Cereal Chemistry and Technology). Their current project is 'Quality improvement of gluten-free products from proso millet through physical and chemical treatments '.

Publications

Publications (93)
Article
This research aimed to develop a healthy cookie formulation containing different types of resistant starch, through the application of TOPSIS approach, as a potent feature of MCDM methodologies. Physicochemical investigations reveled that a harder, denser and less sticky dough was produced by the addition of both types of RS. The baking of these do...
Article
Wheat filter flour is a by-product derived from the modern wheat milling process. In this study, the influence of plasticizer type (glycerol (G) and sorbitol (S)) and content (25, 35, and 45 g/100 g polymer) on the wheat filter flour-based film was evaluated. Regardless of plasticizer type, increasing the plasticizer content enhanced moisture conte...
Article
Full-text available
Sourdoughs based on fermentation by lactobacilli have the potential to produce gluten‐free maize‐based bread with acceptable technological and rheological characteristics, nutritional quality, and more prolonged shelf life. Of the 17 treatments compared (with or without sourdough, and involving single and multiple LAB species), treatments 12C (Lact...
Article
In this study, the antioxidant and antimicrobial effects of carboxymethyl cellulose (CMC) enriched with Thymus vulgaris L. extract (TE) on physicochemical, microbial, and sensorial properties of fresh hazelnut were investigated. Hazelnuts treated with CMC coating solution (0.0, 0.5, and 1.5% w/v) containing TE (0.0, 0.5, and 1.0% v/v) and stored at...
Chapter
Gluten free although initially restricted to consumers with certain pathologies, it is currently attracting more and more consumers without medical needs. In fact, it is one of the most innovative niches in the food market. Gluten free bakery foods, besides pasta and extruded products have been the most challenging developments from the technologic...
Article
Full-text available
In this study, a fermented whey-based formulate with enhanced levels of gamma aminobutyric acid (GABA) was produced by using a selected lactic acid bacteria isolated from traditional cabbage pickle. 16S rRNA gene sequencing resulted in identification of high GABA-producing isolate as Lactobacillusplantarum which was used as single or co-culture wit...
Preprint
Full-text available
Sourdoughs based on fermentation by lactobacilli have the potential to produce gluten-free maize-based bread with acceptable technological and rheological characteristics, nutritional quality and a more prolonged shelf life. Of the 17 treatments compared (with or without sourdough, and involving single and multiple LAB species), treatments 12C ( La...
Article
Full-text available
Drying and roasting are conventional processes in the nut industry. However, roasting as an important procedure in nuts manufacturing may cause some physicochemical changes in nuts. Acrylamide is one of these chemical compounds that is formed due to the roasting process. Acrylamide is known as a neurotoxicant, carcinogen, and reproductive toxicant....
Article
The use of acid whey in food formulations is one way to reduce the environmental problems associated with its disposal. In the present study, a new formulation of a drinking dessert was prepared using Lactic cheese whey, milk, xanthan gum at 4 levels (0, 0.1, 0.2 and 0.3%), resistant corn starch at 4 levels (0, 0.5, 1 and 1.5%), cocoa powder and su...
Article
The study investigated the effect of sourdough made from combinations of four Lactobacillus spp. on the physicochemical properties, consumer acceptability, and shelf life of bread made from pearl millet flour. Fermentation based on both single and multiple species reduced the pH of the dough and increased its titratable acidity and H2O2 content. Th...
Article
Full-text available
In this work, binding characteristics of two hydrophilic nutraceutical models, namely epigallocatechin gallate (EGCG) and folic acid (FA), to sodium caseinate were studied by fluorimetry technique. EGCG‐loaded casein molecules were then converted to either re‐combined casein micelles (r‐CMs) or casein nanoparticles (CNPs). Binding stoichiometry of...
Article
Full-text available
Roasting is one of the widespread methods for processing of nuts that significantly enhances the flavor, color, texture and appearance of products. In this research, the response surface methodology was used to optimize the roasting process over a range of infrared power (250–450 W) and roasting times (10–30 min). The moisture content, color parame...
Article
In the present work, cross-linked resistant starch (RS4) was prepared under sonication and conventional conditions at various levels of pH (9–12) and cross-linker concentration (sodium trimetaphosphate/sodium tripolyphosphate 99:1, 5–15%). It was found that phosphorous and resistant starch content was generally increased by increasing the cross-lin...
Article
Full-text available
In present study, application of Isfarzeh seed (Plantago ovate L.) mucilage as fat replacer was studied in mayonnaise formulation. Fat was partially substituted by mu-cilage gels (2 and 3 % suspensions) at levels of 30, 40 and 50 % which were referred to as FM2-30 % (2 % gel and 30 % substitution level), FM2-40 %, FM2-50 %, FM3-30 %, FM3-40 %, and...
Article
In this study, the effect of a vacuum impregnation (VI) process with pulsed electric field (PEF) pretreatment on fortification of whole potato with ferric pyrophosphate was investigated. The VI process and PEF pretreatment were optimized with respect to physicochemical attributes of PEF-VI-processed samples using response surface methodology (RSM)....
Article
This study was designed to compare the effect of thermosonication and thermal treatment on color and anthocyanins stability of natural and copigmented barberry juice during processing and storage. Addition of copigments significantly induced the hyperchromic effect and increased the total phenolic and antioxidant activity of barberry juice. Copigme...
Article
Fresh Pumpkin is sensitive to microbial or enzymatic spoilage even in refrigeration temperatures, thus; blanching before freezing or canning is a proper way for preservation and commercialization of this product. In this study infrared irradiation was chosen as heating source and peroxidase as an indicator of enzyme inactivation adequacy for pumpki...
Article
In this study, the whole potato was fortified with iron by using vacuum impregnation (VI) with an ultrasound (US) pretreatment. The physicochemical properties of VI‐processed potatoes were evaluated after a cooking process. The optimization of US pretreatment parameters was performed with respect to area fraction parameter, color, and texture and c...
Article
The present study investigated the effect of resistant starch (0, 1%, 2%) and β-glucan (0, 1%, 2%) on the steady and dynamic rheological properties of frozen soy yogurt mixes. The results showed that addition of fibres to the mix caused an enhancement of pseudoplasticity. The power law model was the best model to fit with data. The lowest and the h...
Article
Pumpkin oil cake protein isolate (POCPI) was hydrolysed using two food-grade enzymes alcalase and trypsin. Alcalase-hydrolysed POCPI (POCPH1) was selected as the optimum treatment based on the DPPH radical scavenging, total antioxidative, and ferrous ion chelating activities. Amino acid composition showed a direct relationship between the antioxida...
Article
Full-text available
In this study, the effect of substitution date concentrate and stevioside sweetener on qualitative properties of sponge cake was evaluated. The objective of this research work was preparing cake with fewer calories and minimum quality loss. In this research, the effect of compounds of date concentrate and stevioside sweetener separately and combine...
Article
Background: Barley flour does not contain gluten, so preparation of high-quality bread is not easy. Thus, the incorporation of microbial transglu-taminase (MTG) can be attributed as one of the possible strategies to provide crosslinks between wheat and barley proteins to prepare a similar structure to the desired network of gluten. Methods: The MTG...
Article
Full-text available
In this study, optimization of spray drying for double emulsions containing pectin-whey protein concentrate (WPC) was investigated for nano-encapsulation of folic acid. Five independent variables including pectin and WPC content, dispersed phase content, pH, surfactant type of Span, and polyglycerol polyricinoleate (PGPR) were considered along with...
Article
Effect of heat-moisture treatment of proso millet flour on the quality of gluten-free cake was investigated. Millet flour was treated with two different moisture contents (20% and 30%) at two temperatures (100C and 120C), and then different amounts (0–100%) of treated flours were used in cake formulation. The physicochemical and sensory properties...
Article
Background: In the current study, the impact of MTG (0, 0.5%, 1%, 1.5% and 2%; W/W) were incorporated into wheat flour supplemented with 20, 35 and 50% of hull-less barley flour and quality parameters of produced bread were investigated. Soy protein isolate (SPI) was used at a level of 3% (w/w) on order increment in the level of lysyl residues and...
Article
Background: Barley flour does not contain gluten, so preparation of high-quality bread is not easy. Thus, the incorporation of microbial transglutaminase (MTG) can be attributed as one of the possible strategies to provide crosslinks between wheat and barley proteins to prepare a similar structure to the desired network of gluten. Methods: The MTG,...
Article
Almond extract has unique nutritional properties and it can be used as a nutritive beverage. One of the most important problems in the formulation of almond milk is the physical stability of the final product. In this study, the response surface methodology was used to optimize ultrasound (US) treatment and the amount of modified starch, lecithin a...
Article
Roasting is an important step in the processing of peanut kernels. In this study the combination of infrared (IR) and hot-air was explored for roasting of peanut kernels and the effects of processing conditions including hot air temperature (100 and 120 °C), infrared power (130 W, 165 W and 200 W) and roasting time (10, 20, 30 min) on different cha...
Article
Barberry (Berberis vulgaris) is an indigenous Iranian plant which its fruit is mainly consumed as fresh, dried and also used for juice production. The objective of this study was to compare the effect of thermal treatment and different sonication conditions on the characteristics of barberry juice. Additionally, the effect of both treatments on deg...
Article
Sheep visceral protein hydrolysate (SVPH) was added to soybean oil (SBO) in a model system at 250, 400, 550 and 700 ppm and to chicken sausage as a food product at 700, 1,000 and 1,250 ppm. Thiobarbituric acid (TBA) and peroxide values were measured in all samples to evaluate antioxidant effects of the SVPH. SVPH (700 ppm) showed higher antioxidant...
Article
Infrared-vacuum dehydration characteristics of pumpkin (Cucurbita moschata) were evaluated in a combined dryer system. The effects of drying parameters, infrared radiation power (204–272 W), system pressure (5–15 kPa), slice thickness (5 and 7 mm) and time (0–220 min) on the drying kinetics and characteristics of pumpkin slices were investigated. T...
Article
In the present study, the effects of different process variables including boiling, autoclaving, roasting and soaking in examined solutions (water, acetic acid, NaOH and NaCl) on the removal of polyphenol compounds of two varieties of acorn, namely Quercus branti var. persica and Quercus castaneifolia var. castaneifolia were investigated. Polypheno...
Article
Full-text available
In recent years, extensive researches has been done on use of edible coating in food packaging. Edible coatings can increase the shelf life of coated foods and they are suitable alternative for synthetic packaging. In this research, the effect of carboxy methyle cellulose based edible coatings with thyme extract on reducing moisture absorption and...
Article
Due to susceptibility of folic acid like many other vitamins to environmental and processing conditions, it is necessary to protect it by highly efficient methods such as micro/nano-encapsulation. Our aim was to prepare and optimize real water in oil nano-emulsions containing folic acid by a low energy (spontaneous) emulsification technique so that...
Article
In this study the optimization of the hydrolysis of pumpkin (Cucurbita pepo) seed protein was investigated using Response Surface Methodology and Central Composite Design in order to achieve the maximum DPPH radicals scavenging and metal ion chelating activities. For this purpose trypsin concentrations of 1-2% and hydrolysis temperatures and times...
Article
The aim of this research was the enzymatic hydrolysis of pumpkin (Cucurbita pepo) oil cake protein with pepsin to achieve bioactive peptides with the maximum anti-oxidative activity (DPPH radical scavenging activity). For this purpose in this study Response Surface Methodology and Central Composite Design with using 1-2% enzyme concentration, 2-5 h...
Article
Full-text available
The aim of this study was to optimize the mixture proportion of low cholesterol mayonnaise containing wheat germ protein isolate (WGPI) and xanthan gum (XG), as emulsifying agents in mayonnaise preparation. The mayonnaise prepared with different combinations ofWGPI, egg yolk (0–9%of each component) and XG (0–0.5 %). The optimized mixture proportion...
Article
Full-text available
Abstract Introduction: Today, biodegradable packaging is taken more consideration due to the environmental problems of the synthetic packaging materials. Edible coating is one of the important biodegradable active packaging material and is regarded as a suitable alternative for the synthetic packaging studied. In this research the effects of edible...
Article
Full-text available
The aim of study: Medicinal plants in traditional medicine, have been an encouraging factor for researchers to concentrate on plant extracts for medical purposes. Hops (Humulus lupulus L.), one of the plants which have been used in traditional medicine. Material and Methods: In the present study ethanolic extract of Hops was tested for its antifung...
Article
The aim of study: Medicinal plants in traditional medicine, have been an encouraging factor for researchers to concentrate on plant extracts for medical purposes. Hops (Humulus lupulus L.), one of the plants which have been used in traditional medicine. Material and Methods: In the present study ethanolic extract of Hops was tested for its antifung...
Article
Full-text available
Kefiran is an exogenous microbial metabolite which is produced principally by lactic acid bacteria and fungi and molds throughout growth. Exo polysaccharide of kefiran was extracted from kefir grains and in status of gel was added at 1, 2, 3% concentrations (w/w flour basis) to wheat flour to evaluate its effects on rheological properties of weak w...
Article
Full-text available
Hydrocolloids are macromolecular carbohydrates that are added to many foodstuffs to achieve the appropriate rheological and textural properties and to prevent synersis or to increase the viscosity and stability of foodstuffs. In this study the effect of different thermal treatments (25, 50, 75, 100 and 121°C for 20 min) and freezing treatments (−18...
Article
Full-text available
Rahmanifarah K, Shabanpour B, Shaviklo AR, Aalami M. 2014. Leaching and heating process as alternative to produce fish protein powder from Kilka (Clupeonella cultiventris caspia). Nusantara Bioscience 6: 1-6. The effect of protein extraction procedures (leached mince and heated suspension) on selected properties of fish protein powder (proximate co...
Article
In recent decades, bioconversion of lignocellulosic biomass t biofuel (ethanol and biodiesel) has been extensively investigated. The three main chemical constituents of biomass are cellulose, hemicellulose, and lignin. Cellulose and hemicellulose are polysaccharides of primarily fermentable sugars, glucose and xylose respectively. Hemicellulose als...
Article
Some biochemical characteristics of common carp (Cyprinus carpio) and silver carp (Hypophtalmichthys moltrix) surimi prepared by a conventional washing method and protein isolated using alkaline-acid-aided processes were investigated. Solubility of protein in silver carp and common carp were found to be highest by using the conventional washing met...
Article
Full-text available
Some biochemical characteristics of common carp (Cyprinus carpio) and silver carp (Hypophtalmichthys moltrix) surimi prepared by a conventional washing method and protein isolated using alkaline-acid-aided processes were investigated. Solubility of protein in silver carp and common carp were found to be highest by using the conventional washing met...
Article
Full-text available
Aim: Rice bran is a by-product of rice milling industry, which contains considerable amount of protein, fat, carbohydrate and minerals. Aim of the study was determining functional and physicochemical properties of four Iranian rice bran varieties. Methods: In these study functional and physicochemical properties (including water and oil adsorption,...
Article
The hawthorn fruits have been used as food and medicine for centuries. In the present study, pulp and seed extract of Crataegus elbursensis Rech. F. fruits belonging to the family Rosaceae and native of northern part of Iran were evaluated for the polyphenol contents, antiradical, antioxidant, and antibacterial activities. The total phenolic, flavo...
Article
Full-text available
In this study protein hydrolysate was produced from the crucian carp using Alcalase 2.4L. The effect of temperature (40, 45, 50 and 55°C), time (60, 90, 120, 150, 180 & 210min) and enzyme/substrate (Protein) at ratio of (30, 60 and 90 Anson unit), on degree of hydrolysis and antioxidant activity of product were investigated in a in a completely...
Data
Full-text available
The effect of protein extraction procedures (leached mince and heated suspension) on selected properties of fish protein powder (proximate composition, pH, color, density, viscosity, fat adsorption, emulsifying capacity, emulsifying stability, foaming capacity, foaming stability, WBC, protein solubility in water, hygroscopicity, Trichloroacetic aci...
Article
Full-text available
Today some fruit juices such as apple juice are processed clear in most of the countries. Production of clear and stable apple juice in beverage and fruit juice industries is an important object and clarification is an important step in the processing of fruit juices. The aim of this work was to investigate the clarification of apple juice with com...
Article
The aim of this study was to optimize the mixture proportion of low cholesterol mayonnaise containing wheat germ protein isolate (WGPI) and xanthan gum (XG), as emulsifying agents in mayonnaise preparation. The mayonnaise prepared with different combinations of WGPI, egg yolk (0–9 % of each component) and XG (0–0.5 %). The optimized mixture proport...
Article
Full-text available
The aim of this research was to study the feasibility of using Wheat Germ Protein Isolate (WGPI) and Xanthan Gum (XG) as egg substitutes in mayonnaise formulation. The mayonnaise prepared with different compositions of WGPI, egg, and XG by applying the optimal mixture design method and effect of this substitution on its stability, heat stability, v...
Article
Full-text available
In this study, the chickpea seeds were exposed to ultrasonic irradiation at vibration ampli-tude setting 40%, 70% and 100% of nominal power for 3 and 10 min at 24 kHz. Water absorption char-acteristics, moisture content, leaching loss and soak-ing water conductivity of chickpea at five different soaking temperatures (25, 30, 40, 50 and 60◦C) and va...
Article
Aim. In present study, protein concentrates were prepared from defatted bran of two Iranian rice verities, namely Neda and Tarom. Protein concentrates were analyzed for their functional and physicochemical properties such as protein solubility, water and oil absorption, emulsifying capacity, emulsifying stability, foaming capacity, foaming stabilit...
Article
Full-text available
This study investigated the effect of inulin (0, 1 and 2 %), on some physicochemical properties of frozen yogurt, as well as its effect on flow behavior and probiotic survival. The results showed that the addition of inulin im-proved overrun, viscosity and melting properties significantly (p<0.05); when added at 2 % level, it also had significant e...
Article
Full-text available
In present study, application of Isfarzeh seed (Plantago ovate L.) mucilage as fat replacer was studied in mayonnaise formulation. Fat was partially substituted by mucilage gels (2 and 3 % suspensions) at levels of 30, 40 and 50 % which were referred to as FM2-30 % (2 % gel and 30 % substitution level), FM2-40 %, FM2-50 %, FM3-30 %, FM3-40 %, and F...
Data
Full-text available
The antioxidant properties and total phenols' content of 80% methanol, acetone and water extracts of olive leaves procured through Microwave Assisted Extraction (MAE) were examined. Two varieties of olive namely: Cronaiky and Roghani were the ones studied. Various experimental models were employed for antioxidant activity evaluation of the extracts...
Article
Full-text available
Stabilizers are a group of biopolymers which reduce both melting rate and crystallization of ice and to produce smooth texture of ice-cream, thereby enhance the quality of the product. In this study, the Isfarzeh and Basil seeds mucilage effect at two different concentrations of 0.15% and 0.3% on the physicochemical, rheological and sensory propert...
Article
Mayonnaise is a popular product which is consumed in large amounts. However، many consumers consider it as a unhealthy product as it contains high amounts of oil. Therefore، production of low fat mayonnaise with a quality close to that of traditional one might respond to consumer demand. In the present study، gum tragacanth was used as a fat replac...
Article
In this research، selected rice bran samples (Neda، Tarom، Fajr and Shirodi) analyzed for chemical composition and physicochemical properties. According to results، lowest moisture content، fat content and ash were related to Fajr sample and the lowest protein content was observed in Neda sample. The highest amount of moisture and protein content w...
Article
Full-text available
هدف از این پژوهش استفاده از پیش تیمار فراصوت، و بررسی زمان خشک شدن و قابلیت جذب آب مجدد، نمونه هاي خشک شده کیوي (رقم 20 و 30 دقیقه در دماي محیط در داخل آب مقطر، در حمام فراصوت، ، هایوارد)، است. پیش تیمار فراصوت از نمونه هاي کیوي در سه سطح زمانی 10 20 % قرار گرفتند. نتایج ( ± 45 انجام گرفت. سپس نمونه ها در داخل آون با دماي 65 درجه سانتیگراد تا رسیدن...
Article
This study investigated the effect of guar gum and arabic gum on physicochemical, sensory and flow behaviour properties of frozen yoghurt. The results indicated that gums significantly affected the viscosity, overrun and melting rate of frozen yoghurt. The highest overrun value was observed in sample containing 0.5% arabic gum. Frozen yoghurt conta...