Iranian Food Science and Technology Research Journal
Year:2011 | Volume:6 | Issue:4|Papers Count:12

In this research, production possibility and shelf life of frying margarine had analyzed. In order, the test was done in factorial form and totally random method. Tested factors were different kinds of margarine (counteractive effect between type of oil in oil phase (canola) and different moisture (16-8-4%) as the first factor and time of keeping margarine as the second factor. In this margarine formula, had not used milk because this product must be stable during heating. the results of analyses chemical properties(peroxide)and microbial properties(Mold and yeasts – Coliform – E.Coli and total count)shows: any margarines, after 14 weeks in room temperature (23oC) and refrigerator temperature (5oC) did not achieved to the unusable situation.

The consumer demand for formulated foods containing soy proteins has resulted in an increase in the number of new products processed with soy ingredient. In this study acidified soy-cow milk blend drinks were manufactured by fermentation of mixtures of milk/soy milk in ratio of 100/0, 70/30 and 50/50 and dilution was done after fermentation to 4.5- 6.5 total solid (TS). High methoxyl Pectin was added to the drinks at concentrations of 0.25 and the samples were evaluated for physical and sensory properties and serum separation. Results showed that protein content, viscosity and instability of samples were increased by increasing of soy milk in formulation. And total solid was effective on increasing of viscosity and stability. Results suggested that use of soy milk in level of 30% with 6/5 % total solid can produce beverages with appropriate content of protein, viscosity and stability.

Nowadays, quality control of bread, especially in large scale production, requires application of novel methods. In this research, image analysis of digital images of Barbary bread enriched with soy flour was carried out at two storage intervals. Using Imagej software, crumb features (mean cell area and void fraction) were computed for each image. Fractal dimensions of bread crumb images were measured using Fourier transform method with a code written in Matlab. Contrast, energy, correlation and homogeneity of images also were measured and statistically analyzed. Storage time had significant effect on fractal dimension and void fraction, also resulted changes in textural parameters of bread images. The deduction of this work could be regarded as rapid, non-destructive, objective and inexpensive method for quality evaluation of bread crumb.

The aim of this work was to investigate the influence of interactions between modified starch (Hi-Cap 100) and the nonionic surfactant Tween 80 on the properties of cardamom oil-in-water emulsion and its corresponding spray dried microcapsules. To this end the mean diameter and size distribution of droplets as well as their polydispersity index and also the viscosity and flow behavior of emulsion samples along with the encapsulation efficiency of powders were determined in the presence of various ratios of Tween 80. The results showed that increasing the concentration of Tween 80 up to 1% decreased the size of droplets and their polydispersity index while further increase beyond this point led to adverse effect. Also significant rise in the viscosity and marked alteration in the flow behaviour of emulsions was observed within this limit, which clearly indicates the influence of Hi-Cap 100 and Tween 80 interaction on the quality attributes of samples. Moreover, the findings of this study demonstrated that the aforementioned interaction considerably affected the microstructure and overall encapsulation efficiency of spray dried powders.

Regarding to economical importance of kiwi fruit, its wastes such as highly ripe or partially dried up fruits can be used to produce more economically valuable products like fruit leather. Therefore, the aim of present study was the effective factor evaluation of kiwi fruit leather production. The samples were studied in two groups, raw and cooked fruits which were treated in a boiling water bath. Defined amounts of liquid glucose (10%, 17.5%, and 25% w/w), ascorbic acid (100 mg percent of homogenized fruit) and citric acid (0%, 0.5% and 1% w/w) were added to each group. The samples were then poured in a flat pan with 7 mm thickness and were dried at 70°C in a vacuum drier to reach 14±1% moisture content. This research showed that increasing the percentage of citric acid caused an increase in fruit leather acidity whereas increasing the amount of liquid glucose caused a decrease in it. The ratio of vitamin C in samples from raw fruit was lower than that of its amount in samples prepared from cooked fruit. Furthermore, the amount of browning index in the fruit leather had a significant increase in comparison with the primary mixture before drying. Texture analysis showed that the tensile strength of the selected sample was significantly less than those of in the three other samples which are available in the market. Also, elongation of the selected sample was higher in comparison to the other samples. In the present study, regarding to the three decision variables, the acidity, the browning index and the ratio of vitamin C, six appropriate samples were selected for sensory evaluation and the most suitable sample was the sample obtained from cooked kiwi fruit which contained 25% and 0.5% of liquid glucose and citric acid, respectively.

Carcass yield is important economical parameters for producers and contributors of meat science. In the present study, carcass yield and also the weight losses resulted post mortem until consumption were investigated. The mean values of cold carcass and hot carcass weight were 15.63 and 15.33, the mean value of cooling loss was 1.87% and average value of hot and cold efficiency were 41.44% and 40.67%, respectively. The correlation between the weight of sheep and cold carcass weight was modeled using a power function with a high correlation coefficient. The mean value of drip loss and cooking loss were 2.10% and 24.51%, respectively. All parameters were evaluated for both sexes individually indicating that there was no statistically significant difference between sexes.

In this search drying characteristics of green pea (Pisum satium) with an initial moisture content of 76% (db) was studied in a fluidized bed dryer assisted by microwave heating. Four drying air temperatures (30, 40, 50 and 60oC) and five microwave powers (180, 360, 540, 720 and 900W) were adopted. At each drying operating conditions the volume of green pea was calculated by measuring the three principal characteristic dimensions and the variation of the ratio of mean diameter of the kernel to its initial mean diameter was investigated for different operating conditions. It has been shown that power of microwave and temperature of drying could reduce the shrinkage of particles considerably. Furthermore, in this study, the application of Artificial Neural Network (ANN) for predicting the drying time (output parameter) was investigated. Microwave power; drying air temperature and green pea moisture content were considered as input parameters for the model. An ANN model with 4 neurons was selected for studying the influence of transfer functions and training algorithms. The results revealed that a network with the logsig transfer function and trainrp back propagation algorithm made the most accurate predictions for the green pea drying system. In order to test the ANN model, (RMSE), (MAE) (SE) were calculated and found that the random errors were within and acceptable range of ±5% with correlation coefficient (R2) of 98%.

In the present study, physicochemical, rheological and textural properties of beta-glucan (BG) extracted from four Iranian hull-less barley lines (EHDS4, EHDS18, ALELI, CAM-B) were investigated. Two different methods namely, hot water (HW) and acidic (A) were used for extraction of beta-glucan. Results showed that the highest amount of beta-glucan belonged to EHDS4.The purity of HW extracted beta glucan was more than that of acidic method. Results of color measurements showed that HW extracted beta glucan was lighter than that of acidic method. while beta-glucan concentrated extracted by acidic method showed higher than redness values. HW extracted beta glucan was also superior to that of acidic extracted beta-glucan in terms of foaming ability, viscosity, and water binding capacity. Results of rheological studies showed that HW extracted beta- glucan had higher flow behavior index and higher consistency coefficient in compare to acidic extracted beta-glucan. It was also found that the power law model was more suitable to predict the flow behavior of beta-glucan solution. Texture analysis of beta- glucan concentrates showed that HW extracted beta-glucan had superior hardness, gumminess, and adhesiveness than that of acidic extracted beta-glucan. From the results, it was found that the beta- glucan extracted by HW method is more suitable to be used in food formulation and functional food production.

The aim of this study was to extract phenolic compounds from olive leaves of Cronaiky, Roghani and Mishen varieties by maceration and Microwave-assisted extraction (MAE) methods. Our result revealed that effect of extraction method and variety was statistically significant (p.

In this study, to determine poisson’s ratio and modulus of elasticity of white seedless grapes during maturation, the fresh fruit samples were harvested from a vineyard at seven sequential weeks from 6th September to 18th October. In each run, six grape berries were randomly selected and the static loading test and digital photography were done together. Considering true shape of the fruit and an allowable deformation value, and also using Hertz’s theory with a true poisson’s ratio (experimental), modulus of elasticity was calculated. Apparent poisson’s ratio was determined by the image processing, too, and then obtained values of poisson’s ratio were modified using finite element software (ABACUS). Results showed that measured modulus elasticity by the Hertz’s theory depends on the magnitude of axial strain and increases with increasing that. Regarding the results, the calculated poissoon’s ratios are less than that true one, depending on the axial strain value. It was found that both modulus of elasticity and poisson’s ratio decreased during maturation.