An overview of the traditional dairy products produced by tribe Sangsar and providing a solution for packaging these products

Document Type : Overview

Authors

Department of Food Science, Faculty of Agricultural Engineering and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

Abstract

Consuming chocolate is very common due to the feeling of pleasure and happiness. However, awareness of its adverse effects on health has led consumers to use low-calorie or no-calorie chocolates with fat and sucrose substitutes. The production of these types of chocolates faces significant challenges in the physicochemical and sensory fields. On the other hand, excessive consumption of chocolate due to its caffeine content can cause complications such as fetal growth disorders, spontaneous abortion, migraines, and behavioral disorders. In contrast, traditional and less harmful candies are considered a suitable alternative to chocolate, especially for children and the elderly. Due to the importance of milk production and consumption of dairy products in Iran, including cheese, large amounts of whey are produced and disposed of as waste in dairy industries. Efforts are being made to make optimal use of these wastes by turning them into food products. In this article, one of the dairy products of the Sangsar nomads of Semnan province, named "Chikoo candy", is introduced, which is produced without using vegetable oils and harmful additives and contains a suitable amount of milk fat.

Keywords

Main Subjects


Smiley face

[1] M. Torres-Moreno, E. Torrescasana, J. Salas-Salvadó, and C. Blanch, " Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions," J. Food Chem, vol. 166, pp. 125-132, 2015, doi: 10.1016/j.foodchem.2014.05.141.
[2] S. T. Beckett, “The science of chocolate,” Univ. of Royal Society of Chemistry, 2019.
[3] L. Fernández-Murga, J. Tarín, M. García-Perez, and A. Cano, " The impact of chocolate on cardiovascular health," J. Maturitas, vol. 69, no. 4, pp. 312-321, 2011, doi: 10.1016/j.maturitas.2011.05.011.
[4] N. Garti, and A. Aserin, “Cocoa Butter and Related Compounds,” Elsevier. p. 275-305, 2012, doi: 10.1016/B978-0-9830791-2-5.50015-3.
[5] E.J. Wood, “The Science of Chocolate,” Taylor & Francis, 2008, doi: 10.3108/beej.12.r3.
[6] S. Fanton, L.F. Cardozo, E. Combet, P.G. Shiels, P. Stenvinkel, I.O. Vieira, H.R. Narciso, J. Schmitz, and D. Mafra, " The sweet side of dark chocolate for chronic kidney disease patients," J. Clin. Nutr, vol. 40, no. 1, pp. 15-26, 2021, doi: 10.1016/j.clnu.2020.06.039.
[7] T. Y. C. Tan, X. Y. Lim, J. H. H. Yeo, S. W. H. Lee, and N. M. Lai, " The health effects of chocolate and cocoa: A systematic review," J. Nutr, vol. 13, no. 9, pp. 2909, 2021, doi: 10.3390/nu13092909.
[8] P. Dutta, and H. Shrivastava, "The design and planning of an integrated supply chain for perishable products under uncertainties: A case study in milk industry," J. Model. Manag, vol. 15, no. 4, pp. 1301-1337, 2020, doi: 10.1108/JM2-03-2019-0071.
[9] R. Masson, N. Lahrichi, and L. M. Rousseau, "A two-stage solution method for the annual dairy transportation problem," J. Eur. J. Oper. Res, vol. 251, no. 1, pp. 36-43, 2016, doi: 10.1016/j.ejor.2015.10.058.
[10] A. Timur Yansari, " Milk production and processing," Avai Masih Publishing House, Sari, 2009. (In Persian)
[11] H. Afarakhte, and A. Shah Hosseini, " The Creativity of Sangsar (Mahdishahr) Nomads in Compatibility with Environment (Case study: Areshe, Persistent Dairy Products in Sangsar Tribe)", J. Quarterly journal of indigenous knowledge of Iran, vol. 4, no. 7, pp. 1-31, 2017, doi: 10.22054/qjik.2018.27312.1083 (In Persian).
[12] F. Karimpour, F. Takhroni, and S. Qadri, "Analysis of the Traditional Method of Using Musk in the Processing and Storage of Richhal Milk Product and Its Microbiological Study", J. Innovation in Food Science and Technology, vol. 11, no. 1, pp. 11-20, 2019. (In Persian)
[13] F. Karimpour, S. H. Razavi, and F. Takhroni, "Isolation and characterization of lactic acid bacteria in traditional dairy products (Richal Masti)", J. Biosystem Engineering of Iran, vol. 48, no. 1, pp. 29-35, 2017, doi: 10.22059/ijbse.2017.61558 (In Persian).
[14] OWASP, “The recipe for the preparation of nomadic dairy products [Sangsar Tribe],” http://www.ashayer-semnan.ir, 2009.
[15] A. Shah Hosseini, " Supply chain of dairy products in nomads of Semnan province," Bostan Andisheh Publications, Semnan, Rep. 44, 2004. (In Persian)
[16] L. Azami Sangsari, "Gut and Goh, an introduction to the tent-dwelling ritual of the Sangsaris, Mehdi Shahr," Iran culture letter, third book, pp.133-150, 1989.
[17] H. Rashidi, " The principles of cheese production and whey products," Mashhad Research Tos, Mashhad, 2006. (In Persian)
[18] H. Farzan Mehr, S. Abbasi, and M.A. Sahari, "Effects of sugar replacers on physicochemical, rheological and sensory properties of milk chocolate", J. Iranian J Nutr Sci Food Technol, vol. 3, no. 3, pp. 65-82, 2008. (In Persian)
[19] E. Zandona, M. Blažić, and A. Režek Jambrak, "Whey utilization: Sustainable uses and environmental approach," J. Food Technol. Biotechnol, vol. 59, no. 2, pp. 147-161, 2021, doi: 10.17113/ftb.59.02.21.6968.
[20] A. Poonia, and S. Pandey, " Production of microbial pigments from whey and their applications: a review," J. Nutr. Food Sci, vol. 53, no. 2, pp. 265-284, 2023, doi: 10.1108/NFS-02-2022-0055.
[21] C. P. Guirlanda, I. D. Alvim, and J. A. Takahashi, "Atomization of Cocoa Honey Using Whey Protein Isolate to Produce a Dry Formulation with Improved Shelf Life for Industrial Application," J. Foods, vol. 12, no. 23, pp. 4269, 2023, doi: 10.3390/foods12234269.
[22] F. Kozikowski, " Cheese and fermented milk products," Tehran University Publications, Tehran, 1974. (In Persian)
[23] S. Sadeghi Rad, and M. Bolandi, "Investigation of some traditional dairy products with an emphasis on the production of the native product of the Sangsar nomads called Chikoo", 1th National conference of food industry (new technologies, quality control and food packaging), 2011. (In Persian)
[24] S.S. Nabavi Chashmi, "Culture of people of Chasham village. Tehran: Naqsh Bayan. Socio-economic census of nomadic nomads", Statistical Center of Iran, 1999. (In Persian)
[25] H. Barani, Indigenous solutions to diversify products and reduce waste in dairy processing, 16th National Congress of Iranian Food Industry, Gorgan: Gorgan University of Agricultural Sciences and Natural Resources, 2006.
[26] S. Sadeghi Rad, M. Bolandi, and H. Bahadur Qudosi, "Investigating the possibility of producing the traditional Chikoo dairy product from cow's milk and comparing its physicochemical, rheological and sensory characteristics with sheep Chikoo", 2th Food science and industry conference, 2013. (In Persian)
[27] H. Arab, R. Azizi, M. Deziani, S.A. Mortazavi, and R. Ezzati, " Production and use of whey in food industries," Pryor Publications, 2008. (In Persian)
[28] A. Shah Hosseini, "Indigenous knowledge and dairy products (production of Qimaq juice by nomadic tribes of Elikai tribe)," J. Qoms culture, vol. 65, no. 20, pp. 81-96, 2020. (In Persian)
[29] H. Khademian, E. Mehravar, J. A. Urtizberea, S. Sagoo, L. Sandoval, R. Carbajo, and D. Darvish, "Prevalence of GNE p. M712T and hereditary inclusion body myopathy (HIBM) in Sangesar population of Northern Iran," J. Clin. Genet, vol. 84, no. 6, pp. 582-592, 2013, doi: 10.1111/cge.12086.
[30] V. Spichtig, J. Michaud, and S. Austin, "Determination of sialic acids in milks and milk-based products," J. Anal. Biochem, vol. 405, no. 1, pp. 28-4, 2010, doi: 10.1016/j.ab.2010.06.010.
[31] A. Karimidastjerd, and Z. Gulsunoglu-Konuskan, "Biological, functional and nutritional properties of caseinomacropeptide from sweet whey," J. Crit Rev Food Sci Nutr, vol. 63, no. 20, pp. 4261-4273, 2023, doi: 10.1080/10408398.2021.2000360.
[32] Z. Ayhan, H. W. Yeom, Q. H. Zhang, and D. B. Min, "Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials," J. Agric. Food Chem, vol. 49, no. 2, pp. 669-674, 2001, doi: 10.1021/jf000984b.
[33] M. K. Kim, K. Lopetcharat, and M. A. Drake, "Influence of packaging information on consumer liking of chocolate milk," J. DS, vol. 96, no. 8, pp. 4843-4856, 2013, doi: 10.3168/jds.2012-6399.
[34] Y. P. Karrol and M. S. Iskandar, “The color of chocolate product packaging at integrated service unit sikka innovation center,” In Proceeding of International Conference on Business, Economics, Social Sciences, and Humanities, 2024, doi: 10.34010/icobest.v7i.536.
[35] M. Huber, J. Ruiz, and F. Chastellain, "Off-flavour release from packaging materials and its prevention: a foods company's approach," J. Food Addit Contam, vol. 19, no. S1, pp. 221-228, 2002, doi: 10.1080/02652030110072074.
[36] M. Yamada, K. Murakami, J. C. Wallingford, and Y. Yuki, "Identification of low‐abundance proteins of bovine colostral and mature milk using two‐dimensional electrophoresis followed by microsequencing and mass spectrometry," J. Electrophor, vol. 23, no. 7-8, pp. 1153-1160, 2002, doi: 10.1002/1522-2683(200204)23:7/8<1153::AID-ELPS1153>3.0.CO;2-Y.
[37] H. Lindmark Månsson, "Fatty acids in bovine milk fat," J. Food Nutr. Res, vol. 52, no. 1, pp. 1821, 2008, doi: 10.3402/fnr.v52i0.1821.
[38] M. Lu, and N. S. Wang, "Spoilage of milk and dairy products,"In The microbiological quality of food, Woodhead Publishing, Rep. 151-178, 2006, doi: 10.1016/B978-0-08-100502-6.00010-8.
[39] S. F. Mexis, A. V. Badeka, K. A. Riganakos, and M. G. Kontominas, "Effect of active and modified atmosphere packaging on quality retention of dark chocolate with hazelnuts," J. IFSET, vol. 11, no. 1, pp. 177-186, 2010, doi: 10.1016/j.ifset.2009.09.001.
[40] N. Sedaghat, M. K. Heydarian, and A. Heydarian, "Application and mechanism of action of oxygen absorbers in food packaging," J. Scientific Quarterly Journal of Packaging Sciences and Techniques, vol. 14, no. 53, pp. 53-61, 2023, dor: 20.1001.1.22286675.1397.9.33.7.6.
[41] A. B. Verde, I. D. Alvim, V. Luccas, L. M. Júnior, and R. M. V. Alves, " The influence of formulation and packaging material on the rheological properties of milk chocolate," J. Food Res, vol. 2, no. 2, pp. 100199, 2022, doi: 10.1016/j.afres.2022.100199.
[42] A. L. Brown, A. J. Bakke, and H. Hopfer, "Understanding American premium chocolate consumer perception of craft chocolate and desirable product attributes using focus groups and projective mapping," J. PloS one, vol. 15, no. 11, pp. e0240177, 2020, doi: 10.1371/journal.pone.0240177.
[43] M. P. Gray, "Moulding, enrobing and cooling chocolate products," Beckett's industrial chocolate manufacture and use, Rep356-399, 2017, doi: 10.1002/9781118923597.ch14.
[44] C. E. Jones, "Packaging," Beckett's Industrial Chocolate Manufacture and Use, Rep. 620-653,‏ 2017. [35] C. E. Jones, "Packaging," Beckett's Industrial Chocolate Manufacture and Use, Rep. 620-653,‏ 2017.
[45] D. Barthel, "Modernism and marketing: the chocolate box revisited. Theory," J. Cult. Soc, vol. 6, no. 3, pp. 429-438, 1989, doi: 10.1177/026327689006003004.
[46] G. Simmonds, A. T. Woods, and C. Spence, "‘Show me the goods’: Assessing the effectiveness of transparent packaging vs. product imagery on product evaluation," J. Food Qual Prefer, vol. 63, pp. 18-27, 2018, doi: 10.1016/j.foodqual.2017.07.015.
[47] D. Twede, "The origins of paper based packaging," In Proceedings of the Conference on Historical Analysis and Research in Marketing, vol. 12, pp. 288-300, 2005.
[48] J. H. Hooper, "Confectionery Packaging Equipment," Springer Science & Business Media,‏ 2012.
[49] J. P. Kerry, "New packaging technologies, materials and formats for fast-moving consumer products," In Innovations in food packaging, Academic Press, Rep. 549-584,‏ 2014, doi: 10.1016/B978-0-12-394601-0.00023-0.
[50] A. S. Bauer, K. Leppik, K. Galić, I. Anestopoulos, M. I. Panayiotidis, S. Agriopoulou, and V. Krauter, "Cereal and Confectionary Packaging: Background, Application and Shelf-Life Extension," J. Foods, vol. 11, no. 5, pp. 697, 2022, doi: 10.3390/foods11050697.
Volume 15, Issue 58 - Serial Number 58
Serial number 58, summer 2024
September 2024
Pages 63-74
  • Receive Date: 30 April 2024
  • Revise Date: 08 June 2024
  • Accept Date: 21 August 2024
  • Publish Date: 15 September 2024