The effect of Amygdalus scoparia Spach and Lepidium sativum L. seed gums on the properties of formulated food supplement for soldiers using Response Surface Methodology
Abstract Today, the lack of a proper nutritional formulation of the diet for soldiers is well felt. In this study, a newly formulated food supplement (FFS) was designed to supply all essential nutrients like protein, carbohydrate, oil, fat‐soluble vitamins, and minerals, and Lepidium sativum L. seed...
Main Authors: | , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Wiley
2021-04-01
|
Series: | Food Science & Nutrition |
Subjects: | |
Online Access: | https://doi.org/10.1002/fsn3.2207 |
id |
doaj-e782f1bbf3344fc5b6033971824f64a1 |
---|---|
record_format |
Article |
spelling |
doaj-e782f1bbf3344fc5b6033971824f64a12021-05-29T04:40:36ZengWileyFood Science & Nutrition2048-71772021-04-01942280228910.1002/fsn3.2207The effect of Amygdalus scoparia Spach and Lepidium sativum L. seed gums on the properties of formulated food supplement for soldiers using Response Surface MethodologyAmirhossein Razjoo0Maryam Azizkhani1Reza Esmaeilzadeh Kenari2Department of Food Hygiene Faculty of Veterinary Medicine Amol University of Special Modern Technologies Amol IranDepartment of Food Hygiene Faculty of Veterinary Medicine Amol University of Special Modern Technologies Amol IranDepartment of Food Science and Technology Sari Agricultural sciences and Natural Resources University (SANRU) Sari IranAbstract Today, the lack of a proper nutritional formulation of the diet for soldiers is well felt. In this study, a newly formulated food supplement (FFS) was designed to supply all essential nutrients like protein, carbohydrate, oil, fat‐soluble vitamins, and minerals, and Lepidium sativum L. seed (shahi) gum and Amygdalus scoparia Spach (zedo) gum were applied to FFS to promote physicochemical and sensory properties of FFS. The samples were developed by preparing emulsion including meat powder (45.0 g/100 g), soybean powder (25.0 g/100 g), and plant oils (15.0 g/100 g). Iron, zinc, and fat‐soluble vitamins (A, D, E, and K) were also added to the formulation, and response surface methodology was used to optimize the effects of shahi and zedo gum at 0.5, 1.0, and 2.0 g/100 g in FFS. The results showed that using hydrocolloids in appropriate amounts enhanced the sensory properties of FFS. Hydrocolloids protected the moisture content of FFS samples and also decreased the reduction of vitamins and minerals during 14 days of storage at 4°C. The hydrocolloids improved the color indices and intrinsic viscosity of samples. The results of this study recommend the use of 1.26 g/100 g of shahi gum and 0.95 g/100 g of zedo gum to produce formulated food supplement for soldiers. This formulation supplies calories and provides some of the essential vitamins and food components to the body.https://doi.org/10.1002/fsn3.2207energy intakefood supplementshahi gumzedo gum |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Amirhossein Razjoo Maryam Azizkhani Reza Esmaeilzadeh Kenari |
spellingShingle |
Amirhossein Razjoo Maryam Azizkhani Reza Esmaeilzadeh Kenari The effect of Amygdalus scoparia Spach and Lepidium sativum L. seed gums on the properties of formulated food supplement for soldiers using Response Surface Methodology Food Science & Nutrition energy intake food supplement shahi gum zedo gum |
author_facet |
Amirhossein Razjoo Maryam Azizkhani Reza Esmaeilzadeh Kenari |
author_sort |
Amirhossein Razjoo |
title |
The effect of Amygdalus scoparia Spach and Lepidium sativum L. seed gums on the properties of formulated food supplement for soldiers using Response Surface Methodology |
title_short |
The effect of Amygdalus scoparia Spach and Lepidium sativum L. seed gums on the properties of formulated food supplement for soldiers using Response Surface Methodology |
title_full |
The effect of Amygdalus scoparia Spach and Lepidium sativum L. seed gums on the properties of formulated food supplement for soldiers using Response Surface Methodology |
title_fullStr |
The effect of Amygdalus scoparia Spach and Lepidium sativum L. seed gums on the properties of formulated food supplement for soldiers using Response Surface Methodology |
title_full_unstemmed |
The effect of Amygdalus scoparia Spach and Lepidium sativum L. seed gums on the properties of formulated food supplement for soldiers using Response Surface Methodology |
title_sort |
effect of amygdalus scoparia spach and lepidium sativum l. seed gums on the properties of formulated food supplement for soldiers using response surface methodology |
publisher |
Wiley |
series |
Food Science & Nutrition |
issn |
2048-7177 |
publishDate |
2021-04-01 |
description |
Abstract Today, the lack of a proper nutritional formulation of the diet for soldiers is well felt. In this study, a newly formulated food supplement (FFS) was designed to supply all essential nutrients like protein, carbohydrate, oil, fat‐soluble vitamins, and minerals, and Lepidium sativum L. seed (shahi) gum and Amygdalus scoparia Spach (zedo) gum were applied to FFS to promote physicochemical and sensory properties of FFS. The samples were developed by preparing emulsion including meat powder (45.0 g/100 g), soybean powder (25.0 g/100 g), and plant oils (15.0 g/100 g). Iron, zinc, and fat‐soluble vitamins (A, D, E, and K) were also added to the formulation, and response surface methodology was used to optimize the effects of shahi and zedo gum at 0.5, 1.0, and 2.0 g/100 g in FFS. The results showed that using hydrocolloids in appropriate amounts enhanced the sensory properties of FFS. Hydrocolloids protected the moisture content of FFS samples and also decreased the reduction of vitamins and minerals during 14 days of storage at 4°C. The hydrocolloids improved the color indices and intrinsic viscosity of samples. The results of this study recommend the use of 1.26 g/100 g of shahi gum and 0.95 g/100 g of zedo gum to produce formulated food supplement for soldiers. This formulation supplies calories and provides some of the essential vitamins and food components to the body. |
topic |
energy intake food supplement shahi gum zedo gum |
url |
https://doi.org/10.1002/fsn3.2207 |
work_keys_str_mv |
AT amirhosseinrazjoo theeffectofamygdalusscopariaspachandlepidiumsativumlseedgumsonthepropertiesofformulatedfoodsupplementforsoldiersusingresponsesurfacemethodology AT maryamazizkhani theeffectofamygdalusscopariaspachandlepidiumsativumlseedgumsonthepropertiesofformulatedfoodsupplementforsoldiersusingresponsesurfacemethodology AT rezaesmaeilzadehkenari theeffectofamygdalusscopariaspachandlepidiumsativumlseedgumsonthepropertiesofformulatedfoodsupplementforsoldiersusingresponsesurfacemethodology AT amirhosseinrazjoo effectofamygdalusscopariaspachandlepidiumsativumlseedgumsonthepropertiesofformulatedfoodsupplementforsoldiersusingresponsesurfacemethodology AT maryamazizkhani effectofamygdalusscopariaspachandlepidiumsativumlseedgumsonthepropertiesofformulatedfoodsupplementforsoldiersusingresponsesurfacemethodology AT rezaesmaeilzadehkenari effectofamygdalusscopariaspachandlepidiumsativumlseedgumsonthepropertiesofformulatedfoodsupplementforsoldiersusingresponsesurfacemethodology |
_version_ |
1721422624302563328 |