Showing 23 results for Sponge
Volume 9, Issue 3 (9-2018)
Abstract
Aims: Considering the importance of health and some disadvantages of the existing synthetic compounds, the present research aimed at evaluating the antibacterial and antioxidant potential of Haliclona caerulea extracts.
Materials and Methods: In the present experimental study, organic extracts of n-hexane, diethyl ether, and methanol were prepared by the Bligh and Dyer method from the marine sponge; then, antibacterial activity was measured by disc diffusion, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC), and antioxidant activity was measured by evaluating the regenerative power and determining the total antioxidant capacity of the extracts. The data were analyzed by Duncan's new multiple range test (MRT) one-way ANOVA test. SPSS 19 and Excel 2013 software were used.
Findings: Methanol extract had the most antibacterial effect, especially against Gram positive bacterial of Bacillus subtilis with a concentration of 2.5mg/ml and Staphylococcus aureus with a concentration of 5mg/ml. Diethyl ether extracts showed the highest antioxidant activity at concentration of 5mg/ml.
Conclusion: The methanol extract of Haliclona caerulea exhibits more antibacterial properties, and the diethyl ether extract of this sponge have a higher antioxidant effect.
Maryam Loori, Iman Sourinejad, Melika Nazemi,
Volume 10, Issue 2 (4-2021)
Abstract
Steroids are one of the most important and abundant secondary metabolites of marine sponges. The aim of this study was to investigate the antibacterial properties of steroidal fractions derived from the Persian Gulf sponge Axinella sinoxea. Extraction was first done by Acetone and then the fractions were separated through column chromatography with silica gel. Identification of steroidal fractions were done by thin layer chromatography (TLC) and gas chromatography coupled with mass spectrometry (GC–MS). Then, antibacterial properties of steroids were identified and minimum inhibition concentration (MIC) and minimum bactericidal concentration (MBC) were investigated by tubular dilution. Two types of steroids including Stigmasta-5,24(28)-dien-3-ol,(3β-24Z) and Ergosta-5,22-dien-3-ol,(3β,22E,24S) were determined. The extracted steroids showed different results regarding the growth inhibition and bactericidal effect on Gram negative (Escherichia coli, Klebsiella pneumoniae and Vibrio harveyi) and Gram positive (Micrococcus roseus and Staphylococcus aureus) bacteria at different experimental doses. In conclusion, promising results were found regarding the antimicrobial effects of the extracted steroids of the marine sponge from Larak island A. sinoxea. These findings reveal the necessity of more comprehensive investigations for the synthesis of pharmaceutical and antibiotic materials from the bioactive compounds.
Volume 11, Issue 42 (2-2014)
Abstract
Sponge cake is one of the cereal products which has a shelf-life about 4 weeks and contains 15 to 25 % fat. Moisture migration and staling are of most problems related to this product leading irreversible changes in its physical and sensorial properties and finally diminished shelf-life. In this study the effects of tragacanth addition on quality properties and staling pattern in order to improve the quality of cake and increase its shelf-life was investigated. Hence, cakes containing different concentration of tragacanth were prepared and then their volume index, sensory attributes, and physical properties (softness using the texture analyser) were determined. Results showed that cakes contained up to 0.4 % tragacanth had significantly more volume index, softer texture, and better sensory attributes than the reference cake.
Volume 13, Issue 3 (9-2023)
Abstract
Aims: Increasing energy consumption in the building and the use of construction materials with the increase in the amount of construction, causes environmental degradation and excessive consumption of fossil fuels. Nature has undergone its evolutionary process over the centuries and has reached its most optimal form, structure, and constituent materials. The goal of biomimicry is to be inspired by nature to increase efficiency with the help of sustainable solutions. The purpose of this study is to investigate and identify the capabilities of silica sponge for use in various building components to achieve the best possible options.
Methods: The collection of basic information is through the library and using the articles of valid and up-to-date scientific journals and the research method is descriptive-analytical. Theoretical concepts are expressed from the descriptive method and qualitative content analysis is performed.
Results: The results of the research provide the possibility of inspiring siliceous sponge with special features at different levels of biomimicry for different components of the building and design and ideation of the form, structure, process, and function of the sponge in an optimal state in the direction of the bionic structure.
Conclusion: By analyzing the form, function, structure, process, and how the sponge interacts with its surroundings, which has reached its optimal form and structure in interaction with its surroundings over the centuries, we can come up with an idea for sustainability and synchronization, achieved mostly with the environment, minimum energy consumption in the building and having optimal components.
Volume 15, Issue 3 (5-2013)
Abstract
In this research, a novel formulation of sponge cake was studied. Instant Tea Powder (ITP) with high ester-catechins content was used to replace 0, 7.5, 12.5, and 17.5% of flour to make sponge cakes, hereafter referred to as the control, ITP1, ITP2, and ITP3, respectively. The microbiological analysis and lipid oxidation experiments were conducted and the odor, flavor, color, chewiness, and overall acceptability of different samples were assessed by sensory evaluation. There was significant difference between ITP2 and the control in hedonic sensory evaluation results, whereas, ITP3 was rated lowest in sensory evaluation results. The results also showed the sponge cakes with ITP had good antimicrobial and antioxidant activity compared with the control, and the shelf life of ITP-treated cakes could be extended as a consequence.
Volume 15, Issue 6 (11-2013)
Abstract
Rice bran is a major by-product of the rice milling process that contains high amounts of fiber, proteins, fats, vitamins, minerals as well as antioxidants and hence can be utilized in enriching food products. The main aim followed in this study was to determine the effects of rice bran of variable particle sizes (53, 125 and 210 µm) and its quantity (0, 5, 10, 15 and 20%) on the quality of batter and on sponge cake. Increasing bran quantity and particle size increased batter density and consistency. Using a higher quantity of bran with larger particle sizes increased cake density and weight of the cakes (after being baked) while decreasing the cake volume. Textural properties of the samples as determined instrumentally showed that maximum compressive force and the firmness increased, while cohesiveness and springiness decreased with increase in the contents of bran and increase in its particle size. Cake crust color became darker, more reddish and less yellowish with inclusion of rice bran. Increasing the levels of rice bran, negatively affected taste, crust and crumb color as confirmed by the sensory panel. Overall, it was found that addition of 10% rice bran with particle size of 125 µm resulted in the most desirable cake quality.
Volume 15, Issue 85 (3-2019)
Abstract
The main problem of industrial cake production is microbial and chemical corruption that reduce the cake expiry period. One of the preservation method is using the synthetic preservatives. Nowadays, the customers understand these protective agents have several side effects on the health, so recently, it is tried to exchange the chemical antioxidants with the natural ones. Two groups of the naturals are flavonoids and phenolic acids which exist in the vegetables and fruit. Grape is a big natural source of phenolic compounds. Therefore, in the present study antioxidant and antimicrobial properties of grape seeds extract were investigated and followed by evaluation of sensory characteristics in sponge cake. According to the results, grape seed showed significant effects on improving sensory and physical characteristics of the sponge cake. Also measuring the chemical properties of the sponge cake proves the extract antioxidant activities. The grape extract exhibited the best antioxidant effect at a concentration of 3200 ppm. In addition, the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of the extract were 1 and 2 mg/ml, respectively. Sensory properties including color, texture, taste, smell, and overall acceptability showed that using 0.2% (w/w) of the grape seed extract in the sponge cake formulation improves its sensory properties.
Volume 16, Issue 1 (2-2009)
Abstract
During the course of our studies on archaeometallurgy in southeastern Iran, we tried to survey the triangle of the Sirdjān, Neiriz and Shahr- e- Bābak.
As a result, remains of old iron mining residues of smelting furnaces, and iron smelting slag heaps were observed and recorded. A few samples of iron ore and smelting slag have been analysed classically and instrumentally. According to the acquired results, it has been suggested that the blacksmiths of this region applied two methods to produce iron: first, producing sponge iron, and second, of molten cast iron. According to the classification and the dating, these metallurgical activities have been estimated as old as 500 years before the advent of Islam and that continued till the beginning of Islam.
Volume 16, Issue 3 (5-2014)
Abstract
Promotion of the dietary fiber of foods can enhance human health by reducing the risk of many serious diseases. Cakes are among the highly consumed foods but sadly of low fiber content. Therefore, increasing the fiber content in them is of great importance, and this was the aim followed in this study. Wheat flour was partially replaced at 0, 10, 20 and 30% (w/w) with corn Resistant Starch (RS), as a source of dietary fiber, and used in the production of sponge cake. Obtained results indicated that batter consistency increased while its density reduced with an increase in the level of RS. Increasing the level of RS caused an increase in cake density but a decrease in volume. Cakes became softer but their cohesiveness, springiness and chewiness reduced. They also became whiter, less reddish and less yellowish. Addition of less than 30% RS had no significant effect on the sensory attributes of the cakes. In total, it was concluded that a maximum level of RS in the sponge cake recipe to produce an acceptable product amounted to 20%.
Volume 16, Issue 86 (4-2019)
Abstract
Nowadays, cakes play an important role in feeding the people around the world, so that the wide types of cakes with the variety of flavors and nutritional value are produced. In this study, wheat flour was substituted with Phaseolus vulgaris flour at different levels (0, 15, 30 and 45 wt%) in order to enrich the cake. Also, some physical and sensory properties of the dough and cake were evaluated. The results showed that with increasing the level of Phaseolus vulgaris flour, the consistency of the dough and the moisture content of the cake samples were significantly reduced (P <0.05), while the minimum specific volume of the cakes was obtained when 15% of the wheat flour was replaced with Phaseolus vulgaris flour. According to the sensory evaluation results, the highest acceptance points were obtained for the control sample and the sample containing 15% Phaseolus vulgaris flour. Based on the results of this study, the sample containing 15% Phaseolus vulgaris flour had the best qualitative and sensory characteristics. Therefore, by replacing 15% wheat flour with Phaseolus vulgaris flour, a nourishing sponge cake with sensory and physical characteristics similar to the control sample could be produced.
Volume 16, Issue 89 (7-2019)
Abstract
Abstract
Cake is one of the most important and high-quality cereal products and a product of wheat flour, depending on its type and the high fat and sugar content in its formulation, the continuous and prolonged consumption of this foodstuff, obesity and, consequently, problems for health creates.
So in this study, the effect of adding different concentrations of mango fiber (0, 0.5, 1, 1.5 and 2% by weight of flour) were examined on the qualitative properties of sponge cake such as moisture, ash, protein, fat, fiber, pH, volume, staling, colorimetric and sensory features. A completely randomized design was used to analyze experimental data and means were compared by Duncan's multiple range test (α = 5%). According to the results, by adding mango fiber, moisture content, ash, fiber, volume and L* were increased but protein, fat, staling and a* and b* were decreased. Also, all sensory characteristics such as porosity, texture, color, aroma, odor and taste were improved in treated sponge cakes compared with the control sample. Finally, the treatment containing 2% mango fiber was introduced as the best treatment than the other treatments.
Volume 16, Issue 90 (8-2019)
Abstract
Despite the numerous health effects of the dietary fibers, the amount of the fiber in the diet is generally lower than the recommended value. The main objective of this study was to include sugar-beet fiber in the sponge cake recipe and to determine the chemical, physical and sensory properties of the resultant product. Therefore, fiber at different levels of 10, 20 and 30% (w/w, basis on flour) were used as a replacement of wheat flour in the cake recipe. Increasing the level of fiber resulted in the increase in ash, crude fiber, dietary fiber, cell Density, moisture, hardness and cake volume. In addition, cake crust and crumb became darker. Cake hardness increased, while cohesiveness decreased .Also cakes fiber had acceptable sensory characteristics. Finally, according to results of a general acceptance due to the average of the sensory properties, the samples contained 10% sugar-beet fiber, had the highest approval rating among the taste panelists. And according to the results of other tests, adding fiber to the level of 10% was acceptable and not significantly different from control samples(P > 0.05).
Volume 17, Issue 102 (7-2020)
Abstract
Pomegranate peel, a waste generated from fruit processing industry, is known as a potential source of bioactive ingredients such as polyphenols, minerals and fibers. In this study, the chemical composition and functional properties of pomegranate peel powder (PPP) were determined and it was applied as a substitute of wheat flour in formulation of sponge cake at five levels of 1.5, 3, 4.5, 6 and 7.5% and two particle sizes of 210 and 500 microns. Then, the physical properties of the batter and the chemical, physical and sensory properties of the resulting sponge cake were examined. The chemical analysis of PPP showed that this powder was high in fiber, minerals especially potassium and calcium, and phenols. By increasing the PPP level and decreasing its particle size, batter consistency and density, as well as cake specific volume and symmetry index were significantly increased, while the porosity of the cake decreased. The chemical analysis of the cakes also showed a significant increase in the moisture content, ash, total fiber, and the decreasing trend of the protein, carbohydrate and energy content by increasing the percentage of PPP. In addition, samples containing higher levels of PPP had a lower L * index and higher a * and b * indices and were, therefore, darker, more reddish and yellowish. According to texture analysis, cakes with a higher percentage of PPP had more hardness and gumminess, and less cohesiveness. Based on the sensory analysis, the closest sample to the control was a cake containing 1.5% PPP with a particle size of 500 microns. Overall, it can be concluded that replacing less than 4.5% PPP can produce a cake with good quality properties and higher nutritional value.
Volume 17, Issue 103 (8-2020)
Abstract
The present study was aimed at investigating the effect of enrichment of sponge cake with pumpkin powder (0, 4, 8 & 12%) on the physicochemical, textural, nutritional and sensory properties of the final product during storage. The results showed that while increase in the level of pumpkin powder promoted the moisture content of the sponge cake, storage time affected it negatively. The changes in peroxide value revealed that pumpkin powder improved the oxidative stability of the product so that the control sample had higher peroxide value than the treatments throughout the storage period. The results of image processing showed that addition of pumpkin powder into the formulation of sponge cake was concomitant with a decrease in lightness and an increase in redness, yellowness and browning index. It was also observed that the highest porosity was belonged to the sample containing 8% pumpkin powder. The instrumental texture analysis indicated that increase in the level of pumpkin powder increased the hardness, the force required to punch and the force required to cut the samples and decreased the cohesiveness and elasticity. The storage time almost had the same effects on the textural parameters as the pumpkin powder. The pumpkin powder improved the nutritional quality of sponge cake in terms of fiber, beta-carotene and potassium contents, which remained unaffected during storage. The sponge cakes enriched with pumpkin powder were more appreciated by consumers compared to the control sample; however, the sample containing 8% pumpkin powder received the highest sensory scores. In conclusion, pumpkin powder could be used for the development of a functional sponge cake with desirable sensory properties and long shelf life.
Volume 17, Issue 105 (10-2020)
Abstract
The present study aims to investigate replacing sugar with 0, 25, 50, 75 and 100% grape syrup in producing sponge cake and its effect on properties such as texture stiffness, volume, density, and porosity during 7 days after production. The results demonstrated that increasing grape syrup percentage in the cake samples changed their properties significantly. The samples containing 50 and 100% grape syrup had the most density, and least stiffness, and most volume, respectively. Comparing the mean of treatment effect in day suggested that the most stiffening occurred in seventh day. In addition, the sample containing 25% grape syrup has the most porosity. The mean and standard deviation of treatment effect of the blank indicated that the stiffening of all the samples increased compared with the blank. Thus, there is a significant statistical difference between the samples in this regard. Therefore, the sponge cake prepared by 100% replacement of sugar with natural sweetener (grape syrup) could be introduced as the best sample because of having the most volume, least stiffening amount, more desirable taste and appearance.
Volume 18, Issue 119 (12-2021)
Abstract
Abstract
In the present study, the effect of adding quinoa flour and germinated wheat flour on the physicochemical, microbial and sensory properties of sponge cake was investigated.The results showed that as the amount of quinoa flour and germinated wheat flour increased, ash, protein, and fat content of sponge cake samples significantly increased (p<0.05). The lowest porosity was observed in sample T6 (sponge cake containing 15% quinoa flour + 15% wheat flour) (p≤0.05). The highest moisture content was observed in sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) on all days (p≤0.05). Texture profile analysis results showed that texture of sponge cake samples significantly increased with increasing amount of quinoa flour and germinated wheat flour (P≤0.05). Evaluation of sensory test results showed that the highest color score belonged to sample T7 (sponge cake containing 0% quinoa flour + 15% germinated wheat flour) and sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour). Was. The lowest odor score was observed in the control sample and the highest in the sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) (p≤0.05). The highest sensory score belonged to the sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) and sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) was selected as the highest treatment.
Volume 19, Issue 5 (9-2017)
Abstract
Irreversible changes in the physicochemical properties of bakery products after baking is called staling. One of the most important issues of nutritional and economic importance in the bakery industry is to delay staling. One way to postpone staling is to apply native plant and seed hydrocolloids, especially mucilages, which have high medicinal and nutritional value and low price. Therefore, in this study, the effects of different concentrations of psyllium seed mucilage (0, 0.25, 0.5, 0.75 and 1), marve mucilage (0, 0.25, 0.5, 0.75 and 1) and the combination of both kinds of mucilage (up to 1%) on the physical, sensory and staling properties of sponge cake were investigated. In general, except when 1% of mucilage was used, the overall properties of sponge cake were always improved by hydrocolloid addition. The results showed that the addition of 0.25% marve combined with 0.25% psyllium significantly (P< 0.05) enhanced properties of sponge cakes (volume, overall acceptability, hardness and moisture during storage) compared with the control sample.
Volume 19, Issue 124 (5-2022)
Abstract
Celiac disease is the most common disease caused by gluten consumption. Gluten protein, is the most important compound in creating tissue and contains components of the formulation of baking products. This protein causes allergies in people with celiac disease, and the only way to treat the disease is to eat a gluten-free diet for a lifetime.Therefore, the use of appropriate alternatives to gluten in the preparation of this category of products is essential. Therefore, the aim of this study was to investigate the effect of rice bran protein concentrate in the amount of 0.75. , 1.5, 2.25, 3 % as a gluten substitute for sponge cake. Based on the results, it was found that the viscosity of the product dough has increased compared to the control sample and the addition of rice bran protein has a significant effect on the density of sponge cake dough. Also, increasing the protein concentrate in mentioned amounts caused a significant increase in the moisture and specific volume of the cake. The results of tissue stiffness analysis of the samples showed that there is a significant difference compared to the control sample. According to the results, the highest score was given to the sample containing 2.25 rice bran protein and the selected treatment was T3 treatment.
Volume 19, Issue 127 (9-2022)
Abstract
The aim of this study was to enrich and improve nutritional and technological properties of sponge cake. Wheat flour was replaced with okra flour at levels of 0, 15 and 30%, and okra gum was used at levels of 0, 2.5 and 5% to improve texture and sensory sensory properties of the final product. The results showed that replacing wheat flour with okra flour and increasing its consumption level led to an increase in ash (from 0.54 to 1.35%), protein (from 7.56 to 93.9%) and antioxidant activity (from 79 4.5 to 49.2%) of samples. Okra flour and gum, especially at 30 and 5% level, were effective in moisture of the cakes during the baking and shelf life. The lowest moisture loss was observed in the sample containing 5% okra gum (without okra flour) and moisture of this sample decreased from 21.7% to 18.5% during two weeks. The highest specific volume (5.2 cm3 / g), porosity (31.8) and texture softness during 2 hours and one and two weeks after baking ( 1.4, 4.9 and 7.1 N) were showed in samle containing 15 % okara flour and 2.5 % okara gum. Also, in the sensory evaluation, the highest score of sensory properties and finally overall acceptance were showed in to the sample containing 15% okra flour and 2.5% okra gum and 30% okra flour without the presence of okra gum.
Volume 19, Issue 132 (2-2023)
Abstract
Following the increasing resistance of bacteria to antibiotics and increasing public awareness of the relationship between food and human health, several studies have been conducted to find potential antimicrobial agents. D-limonene (L) is a liquid and a colorless bioactive compound of the terpene family that has high antioxidant and antimicrobial activity. Due to its low solubility, high volatility, and sensitivity to light, its applications in the food and pharmaceutical industries are limited. In this study, L was incorporated in β-cyclodextrin nanosponges (CD-NS) to overcome these limitations. For the preparation of L-NS, different molar ratios of β-CD and Diphenyl carbonate (DPC) as cross-linker (1:4, 1:6, and 1:8 of CD: DPC) and different ratios (w/w) of L: NS (1:2, 1:4, and 1:6) were prepared. The results showed the solubility of L increased after encapsulation in the nanosponges. Encapsulated L showed higher antibacterial activity compared to free L and minimum inhibitory concentration (MIC) and minimum bactericidal concentration of L decreased 324 and 648 times after encapsulation. Our results propose that CD-NS is a suitable carrier for hydrophobic and sensitive compounds and L-NS can be used as a potential preservative with enhanced antibacterial activity in food applications. It is important to note that the results of this study were obtained in vitro and further studies related to their toxicity (in vivo) are needed for confirmation of their application in the era of nutrition and genomics.
