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  3. Investigating the effect of honey and ginger in improving the physico-chemical and sensory properties of cream and comparing it with normal cream

Investigating the effect of honey and ginger in improving the physico-chemical and sensory properties of cream and comparing it with normal cream

Number of pages: 49 File Format: word File Code: 32397
Year: 2014 University Degree: Master's degree Category: Food and Packaging Industries
Tags/Keywords: cream - ginger - honey - Microbial characteristics - Normal cream - Physicochemical properties - Sterilized products - The effect of honey and ginger
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  • Summary of Investigating the effect of honey and ginger in improving the physico-chemical and sensory properties of cream and comparing it with normal cream

    Dissertation for receiving the master degree "M.Sc". rtl;">Sterilized milk products that are prepared by the Faradama method, especially Faradama milk and cream, have opened their place in the diet of Iranian people in recent years. By adding healthy ingredients to products such as breakfast cream, the nutritional value of these products can be improved. In this research, concentrations of 0, 3, 5, and 7% of ginger powder, which was made healthy by irradiation process, as well as concentrations of 0, 10, 20, and 30% of honey were used in the formulation of breakfast cream with 30% fat, and the level of interest of consumers in this product compared to normal cream was evaluated by sensory analysis, as well as some physicochemical and microbial characteristics of this product, including fat percentage, pH, acidity, coliform, mold Yeast was also evaluated. The results showed that adding honey to the formulations decreased pH and increased acidity. There was no significant difference between cream formulations in terms of fat content. Formulation L with 5% ginger powder and 30% honey was chosen as the best flavored cream formulation by the evaluators. Although the normal cream sample was higher than the sample containing honey and ginger in terms of color score, but the produced honey and ginger cream was highly accepted by the evaluators. Honey and ginger cream was in the standard range in terms of microbes.

    Key words: cream, honey, ginger, physico-chemical properties, microbial properties

    Introduction

    Sterilized milk products that are prepared by the heat method, Especially Faradama milk and cream in recent years have opened their place in the diet of Iranian people and special features such as long shelf life, no need for special storage conditions, before opening the container containing the product, the possibility of distribution in all parts of the country and even exporting to other countries, have given special importance to this group of products. And it is in the form of fat emulsion in fat-free milk. Types of cream include low-fat cream which has 12% fat, whipped and hardened cream which has 30% fat, heavy cream which has 36% fat, high-fat cream which has 40% fat, cut cream or sour cream which is another type of cream made in England. This type of cream is prepared by heating normal cream and is known as cut or sour cream. This cream is very fatty and has 55% fat. (National Standard of Iran, 2016)

    Flavored cream products that have recently attracted the attention of producers and consumers are defined in the national standard of Iran as follows: It is a cream that is flavored by adding a variety of permitted flavorings with or without sugar and then pasteurized or sterilized (preheat) using one of the known thermal methods to produce flavored cream. It can be made from dates, honey, malt, vanilla, grape juice, date juice, vanilla powder, saffron, cinnamon powder. used (National Standard of Iran, 2016).

    Ginger and honey can be used to flavor the cream. Ginger has amino acid that is effective in protein production and growth. Ginger is placed in the category of spices and is consumed fresh and ground. Its fresh type has a small amount of energy, about 70 calories, while the ground type of ginger has 330 kcal of energy, which is mostly due to the presence of starch in the ginger root. The gingerol present in ginger gives it a spicy taste and is considered one of the useful and effective antioxidants. Ginger is recommended for the treatment of migraine headaches and is also effective in the treatment of colds, stomach aches, nausea and vomiting. However, consuming too much ginger is dangerous and can cause heartburn or kidney stones, and it is also not recommended for people who take anticoagulants.Its main ingredients include: 50-70% of sugars, 3-18% of fats, 4-5% of oleoresin and 1-3% of burning compounds. So far, about 20 sugars are known in honey, the total amount of which is about 80%, and the most important of them are glucose (31%) and fructose (38%). Honey contains many enzymes such as invertase, diastase, glucose oxidase, catalase, etc. and does not contain any fat or cholesterol. Honey contains a variety of minerals such as calcium, potassium, iron, phosphorus, magnesium, etc. is Research has shown that the darker the color of honey, the more minerals it contains.

    Honey is rich in various vitamins, the most important of which are vitamins B1, B2, B3, B5, B6 and vitamin C (Lahiji and Masoumi, 1373).

    Due to the health properties of honey and ginger, adding this Two ingredients in breakfast cream can satisfy the body's need for countless nutrients and in the long run, improve the health of the society. The purpose of this research was to add honey and ginger to breakfast cream and check the level of interest of consumers in this product. Cow's milk is usually the primary ingredient for the production of dairy products. But sometimes from the milk of other mammals such as goat, sheep, horse and so on. It is also used

    1-2-types of dairy products

    Milk that is provided to consumers after pasteurization and homogenization with different amounts of fat.

    Cream is milk fat, which is also known as sour cream.

    Sour cream, Cream is fermented and soured by bacteria.

    Dried milk is obtained by removing milk water.

    Enriched milk is milk that has been thickened by evaporating its water and sugar is usually added to it.

    Butter is the milk fat that results from churning cream.

    Cheese is prepared by solidifying milk. Then this solid part is separated from the whey and left to act. This is usually done by bacteria or rennet.

    Yogurt is milk that has been soured by streptococcus bacteria.

    Ice cream is cream that has been slowly frozen. (National Standard of Iran, 1386)

    Among the types of foods that reach human consumption daily, milk and its products have a special place among different age groups because of their variety. Milk is one of the most suitable foods that, in addition to proteins, fats (which are more digestible than other fats and oils), minerals needed by the body, especially phosphorus and calcium, vitamins and all essential amino acids. Healthy milk: It has a pleasant, delicious and slightly sweet taste, and its color is yellowish-white. (Karim, 1374)

    1-3-Cream

    The process of separating fat from milk to produce cream: standardization of milk fat, by separating cream from milk and converting whole milk into two low-fat and high-fat phases. The basis of the work of the separator is that the milk enters the separator machine from the regeneration block of the pasteurizer at a temperature of 45-55 degrees Celsius or from the clarifier, then inside the separator, the milk is distributed on conical cups and under the centrifugal force, the milk fat is separated based on the difference in specific gravity. Then the cream passes through the standardization unit of the machine and part of it enters the milk again and the excess part is separated and the standardized milk passes through the other blocks of the pasteurizer. (Khodaiyan, 2008)

    The separation mechanism is based on the difference in density between fat and other milk compounds under centrifugal force.

    Separators may be used for the yogurt concentration process based on the specific weight difference between serum and thick yogurt and other products.

  • Contents & References of Investigating the effect of honey and ginger in improving the physico-chemical and sensory properties of cream and comparing it with normal cream

    List:

    Abstract ..7

    Introduction .. 8

    The first chapter: General ..11

    1-1-Dairy products ..12

    1-2- Types of dairy products ..12

    1-3- Cream ..13

    1-3-1-Definition of cream..14         

    1-3-2-Systems separating cream from Milk. 15. 1-3-2-1-Effective factors in the separation of cream. 15. 1-3-3- Different types of cream.

    1-3-3-3-coffee cream.. 17

    1-3-3-4-sour cream..17

    1-3-3-5-sterile cream..18

    1-3-3-8-diet cream..19

    1-3-3-9-low-fat cream..19

    1-3-4-flavoring the cream. 21

    1-3-4-1-flavored cream..21

    1-3-4-2-reconstructed flavored cream. 22

    1-3-4-3-recombined flavored cream.

    1-3-4-5- Flavored cream filled under pressure. 22

    1-3-4-6-Classification of flavored creams. 22

    1-3-5- Production of functional products from cream.     24

    1-3-5-1-combination of cream and dates. 24

    1-3-5-2-combination of cream and cinnamon. 25

    1-3-5-3-combination of cream, honey and cinnamon. 26

    1-3-5-4-combination of cream with ginger. 27

    1-4- Pragmatic products. An overview of the researches. 34

    2-1- An overview of the researches. 35

    1-2-1- The researches conducted on cream and similar products. 35

    2-1-2- The studies conducted on the medicinal effects of honey and ginger. 38

    Chapter three: Materials and methods. 42

    3-1- Production of honey and ginger cream. 43

    3-2-Physico-chemical tests.43

    3-2-1-PH measurement..43

    3-2-2-Acidity measurement.44

    3-2-3-Fat measurement..44

    3-3-Microbial test..44

    3-4-Test Sensory.. 45

    3-5- Statistical analysis. 45

    Chapter four: Discussion and result. 46 4-1- The results of checking the fat content of the produced cream samples. 47 4-2 The results of checking the pH of the produced cream samples. 49 4-3 The results of checking the acidity of the produced cream samples. From the microbial tests of the produced cream samples. 53

    Chapter Five: Conclusions and suggestions. 55 Persian and English sources. 58 English abstract. 63 List of tables. Title. The results of the microbial test of honey and ginger cream. 54

    Source:

    1- National Standard of Iran. 2442. Ch2. 1349. The method of detecting the level of taste sensation in edibles.

    2-Iranian National Standard No. 10078, characteristics and test methods of honey cream.

    3-Iranian National Standard No. 2852. Its milk products. Determination of pH and acidity. 1385.

    4-Iranian National Standard No. 5481. Milk products - the method of total count of micro-organisms

    . at 10 degrees Celsius. 2013.

    5-Iranian National Standard No. 191: 1386, Pasteurized cream and Faradama cream-combined properties of dairy products, Tebian Publications. 6-Khodayian, F. 1388. Dairy technology, Parse Publications. 7- Khalili, M. 1389. Investigating the effects of the alcoholic extract of the rhizome of ginger plant on the level of acute and chronic pain and inflammation in large white laboratory mice. Volume 12, Number 2, 159-166.

    8-Johari, H. 2018. The effect of hydroalcoholic extract of ginger on body weight, testis weight and spermatogenesis in male rats under chemicalThe effect of hydroalcoholic extract of ginger on body weight, testis weight and spermatogenesis in male rats under silkofsghamid chemotherapy, Shahid Sadougi University of Medical Sciences, Yazd, period 17, 365-374 9-Rashidi, M. 1387. Report of a case of treatment of diabetic foot ulcer with local administration of honey and olive oil, Quarterly Journal of Medicinal Plants. 10- Rahmana, M. 1388., Investigating the antimicrobial effects of honey on intestinal infection with Salmonella typhimurium bacteria (PTCC, 1547) in male mice, Journal of Biological Sciences, Islamic Azad University, Zanjan Branch, serial number 6, volume 2, number 3, 31-37

    11-Rohi Borojni, 2018. The effect of the combination of hydroalcoholic extract of ginger root and marshmallow flower in cough caused by acute bronchitis. Journal of Shahrekord University of Medical Sciences, 1387, 38-43.

    12- Shua'a Hosni, 1387. The effect of beeswax ethyl acetate extract on Streptococcus mutans colonization, scientific research journal of Arak University of Medical Sciences, number 4, 87-95

    13-Asgari p. 1385. The effect of aqueous and hydroalcoholic extracts of ginger and milk thistle on hepatotoxicity caused by thioacetamide in rats, Scientific-Research Quarterly of Medicinal and Aromatic Plants of Iran, No. 2, 79-84.

    14- Alinejad, A., Agriculture, Z. 2018. Getting to know the benefits of honey. Knowledge of food and medicine, fourth year, number one.

    15- Farhanaki, A. et al. Production of low-fat cream using gelatin as a fat substitute, Journal of Food Science and Industry, Volume 8, Number 31, Pages 45-52. 16- Farhanaki, A. Safari, Z. Ahmadi Gurji, F. Mesbahi. G. 2018. The use of gelatin as a hydrocolloid to replace fat in the production of low-fat cream. Quarterly Journal of Food Science and Industry. Volume 8, Number 3.

    17-Farzin, 1390. Effectiveness of ginger in patients with asthma, Mazandaran University of Medical Sciences Magazine, No. 21, 151-39.

    18-Forozani, 1381. Basics of nutrition. Sixth edition. Translated by Mino Farozani. Tehran: Chehar Publications, 50. 19-Fazl Ara, A. Shiri.S. 2015. Evaluation of Escherichia coli contamination as an index of total forms in non-pasteurized creams in the city of Ahvaz. The first regional congress of Gorgan

    20-Faqihi, A. 1376. The effect of honey on the healing of open skin wounds in rats.

    21- Firouzbakht, M. 1378. Comparison of the effect of ginger and vitamin B6 in the treatment of nausea and vomiting of pregnancy, Hormozgan Medical Journal, Year 12, Number 3, 179-175

    22-Kamkar, A. 1384. Investigating the physicochemical properties of honey produced in Garmsar city in 1382, Iranian Journal of Food Sciences and Industries, Volume 1, Number 4, 35-41.

    23- Kaveli Haghighi, M. 1380. Ginger and non-conventional treatments.

    24- Karim, G. 1374. Milk and its products, Tehran University Press.

    25- Mohammadi Sani, A. Sabzmaidani, A. Asdalahi, 2013. Investigating the effect of adding grape seed oil on the shelf life and microbial load of the whole pastry cream. The second food science and industry conference, May 1992.

    26-Masbahi, Gh. 2018. The use of gelatin as hydrocolloid to replace fat in the production of low-fat cream, Quarterly Journal of Food Science and Industry, Volume 8, Number 31, 45-52

    27- Mozaheri Tehrani, M. Gholamhosseinpour, A.A. 1380. Use of milk protein concentrate in the production of low-fat cream and evaluation of its physico-chemical and sensory properties, researches of science and food industries of Iran. No. 2, 172-178

    28-Moatar F, Ardakani 2018. Herbal medicine guide. First edition. Tehran. Academy of Medical Sciences of the Islamic Republic.

    29-Milani, A. 1390. The effect of replacing honey, dates and guar on the physicochemical characteristics, texture and viscosity of low-fat orange yogurt ice cream dessert, Journal of Iranian Food Science and Industry Research, Volume 7, Number 2, 115-120.

    30- Nyakan Lahiji, M. Masoumi, S. 1373. Medicinal effects of bee products. First edition. Publications of Islamic Azad University, North Tehran Branch. 31-Ahmed.J, 2004. Rheological Behavior and Color Changes of Ginger Paste During Storage, 2004, 39(325-330). 32-Amin A, Hamza AA.2006. Effects of Roselle and Ginger on cisplatin-induced reproductive toxicity in rats. Asian J Androl 2006 Sep;8(5):607-12.

     

    33-Aminigo, E.R., Metzger, L. and Lehtola, P.S. 2009, Biochemical composition and storage stability of a yogurt-like product from African yam bean (Sphenostylis stenocarpa). International Journal of Food Science and Technology 44, 560–566.

     

    34-AOAC. 1995. Official Methods of Analysis (16th ed.). Arlington, VA: Association of Official Analytical Chemists.

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