A new approach to the production of halal food
Background and objective: The present study as a new approach is chasing the application of microbial and plant-based proteins as a replacement with animal proteins to increase the halal value of food products. Due to changes in food production and also awareness increases of consumers about the foo...
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Halal Research Center of Islamic Republic of Iran
2021
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| Acceso en línea: | https://doi.org/10.30502/h.2021.135710 https://doaj.org/article/6c62b3e1a447493da8060fe2c2392279 |
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oai:doaj.org-article:6c62b3e1a447493da8060fe2c23922792021-12-03T12:39:54ZA new approach to the production of halal foodhttps://doi.org/10.30502/h.2021.1357102676-56242676-5632https://doaj.org/article/6c62b3e1a447493da8060fe2c23922792021-08-01T00:00:00Zhttp://jh-per.halal.ac.ir/article_135710.htmlhttps://doaj.org/toc/2676-5624https://doaj.org/toc/2676-5632Background and objective: The present study as a new approach is chasing the application of microbial and plant-based proteins as a replacement with animal proteins to increase the halal value of food products. Due to changes in food production and also awareness increases of consumers about the food composition and also due to increase in Muslim population worldwide, application of plant and microbial proteins can be a good and beneficial approach in producing foods labeled with halal. On the other side, plant proteins have higher under cultivation grounds while the cost of production is lower than microbial origins. Thus, plant proteins are preferred to be used in food formulations. The problem concerning plant proteins is their grassy and bean-like odor and flavor. Further, these proteins have weaker functional properties (emulsifying, emulsion stability, foamability, and foam stability) in comparison with animal proteins. Thereby, it is suggested to be modified with physical, chemical, and enzymatic methods. Hamed AhariHalal Research Center of Islamic Republic of Iranarticlehalal food ingredients; plant proteins; enzymatic and chemical modificationIslamBP1-253Food processing and manufactureTP368-456Production management. Operations managementTS155-194FAپژوهشنامه حلال, Vol 4, Iss 2, Pp 1-16 (2021) |
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DOAJ |
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DOAJ |
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FA |
| topic |
halal food ingredients; plant proteins; enzymatic and chemical modification Islam BP1-253 Food processing and manufacture TP368-456 Production management. Operations management TS155-194 |
| spellingShingle |
halal food ingredients; plant proteins; enzymatic and chemical modification Islam BP1-253 Food processing and manufacture TP368-456 Production management. Operations management TS155-194 Hamed Ahari A new approach to the production of halal food |
| description |
Background and objective: The present study as a new approach is chasing the application of microbial and plant-based proteins as a replacement with animal proteins to increase the halal value of food products. Due to changes in food production and also awareness increases of consumers about the food composition and also due to increase in Muslim population worldwide, application of plant and microbial proteins can be a good and beneficial approach in producing foods labeled with halal. On the other side, plant proteins have higher under cultivation grounds while the cost of production is lower than microbial origins. Thus, plant proteins are preferred to be used in food formulations. The problem concerning plant proteins is their grassy and bean-like odor and flavor. Further, these proteins have weaker functional properties (emulsifying, emulsion stability, foamability, and foam stability) in comparison with animal proteins. Thereby, it is suggested to be modified with physical, chemical, and enzymatic methods.
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| format |
article |
| author |
Hamed Ahari |
| author_facet |
Hamed Ahari |
| author_sort |
Hamed Ahari |
| title |
A new approach to the production of halal food |
| title_short |
A new approach to the production of halal food |
| title_full |
A new approach to the production of halal food |
| title_fullStr |
A new approach to the production of halal food |
| title_full_unstemmed |
A new approach to the production of halal food |
| title_sort |
new approach to the production of halal food |
| publisher |
Halal Research Center of Islamic Republic of Iran |
| publishDate |
2021 |
| url |
https://doi.org/10.30502/h.2021.135710 https://doaj.org/article/6c62b3e1a447493da8060fe2c2392279 |
| work_keys_str_mv |
AT hamedahari anewapproachtotheproductionofhalalfood AT hamedahari newapproachtotheproductionofhalalfood |
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