JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)
Year:2021 | Volume:31 | Issue:2|Papers Count:12

Introduction: Food industries are growing rapidly to huge numbers due to globalization and population increase and are providing a wider range of food products to satisfy the needs of the consumers. research and development in producing different and new dairy product that leads to creation of variety by-products that has high amount of organic matter leading to problems (Russ and Pittroff 2004). For year's different whey was thought to be insignificant and was either used as an animal feed or it was disposed of as waste. In the latter case, whey is a problematic to dispose of for several reasons First, its high BOD5 (the amount of O2 in mg, needed for the biological oxidization of the organic load per liter of whey, in five time), which is about 35. 000 – 55. 000mg O2/liter. Considering that over 145. 000. 000 tons of whey is produced worldwide annually, the desire for new methods to utilize whey can be appreciated (Tsakali et al., 2010). The waste steam is rich in whey protein (20% of total milk proteins), lactose and minerals, while the composition largely varies depending on the type of whey usually classified as sweet, acid and salty (Blaschek, Wendorff and Rankin 2007). The amount of pH for acid whey is in the range 3. 57 to 4. 32 (alsaed et al., 2013). This is while the pH value for the sweet whey is higher than 6. 1 (Gernigon et al., 2010). High ash content also been reported for acidic byproducts. Acidic byproducts usually do not have a good taste. Hence the formulation and use of these byproducts compared to other types of byproduct is limited. Dairy industry has been successful in utilizing the sweet whey waste stream for manufacturing of various whey protein concentrates. However, the industry has not been very successful in utilizing acid and salty whey in an equivalent way to sweet whey, mainly due to their composition-induced processing obstacle such as high acidity and salinity, respectively (Nishanti et al 2017). Also amount of nutrient losses as percentage through these two by-product was determined. the purpose of this study was to evaluate the chemical properties and nutritional importance of different acid whey with high durability as a by-product of concentrated yogurt and labneh cheese production. In this research chemical properties of two main products (concentrated yoghurt and labneh cheese) and related byproduct (yoghurt acid whey and acid whey from cheese) was examined. Material and methods: Centrifugal force for separating different whey from main product is one of the most practical and industrially methods for producing concentrated yoghurt and different cheese. In this research chemical characteristic of two main products (concentrated yoghurt and low fat labneh cheese) and related by-products (two kind of acid whey) were investigated. Normal different acid whey from producing concentrated yoghurt and labneh cheese were collected from Pegah Zanjan Company located in Zanjan city. They were characterized chemically (SNF, protein, Fat, lactose, total ash, calcium, phosphor). Also production efficiency and nutrient losses for each product was calculated. Each batch of cheese and yoghurt production contained 10 tons of pasteurized milk. required milk for making cheese and concentrated yoghurt making Pasteurized at a temperature 90 º C for 5 min and The temperature of the milk output from the pasteurizer for cheese and concentrated yoghurt respectively 32º C and 45º C. after that milk was sent to a tank with a volume of 10 tons. Special starter culture for concentrated yoghurt (thermophilic) and cheese (mesophilic and thermophilic) production added. Of course for cheese, in addition to the starter, rennet was also added. The milk was incubated until the desire acidity and pH reached. After this step milk was tempered continually to 65° C and filtered and separated in 4500 to 5000 rpm. After that cooled in tube cooler and in the final tank for packing or subsequent process stored. Also Acid whey cooled in plate cooler and Three sample for each acid whey collected. Until the test acid whey was stored in the refrigerator (5° C). Results and discussion: Result of three industrial batch showed, high amount of nutrient is in acid whey. Average of dry matter, protein, fat, lactose and total ash for yoghurt whey respectively were 6. 13, 0. 71, 0. 22, 3. 58 and 0. 54 and for acid whey from labneh cheese respectively were 6. 56, 0. 95, 0. 30, 3. 64 and 0. 58. Also, the results of the measurements indicate high amount of Ca and P is in yoghurt whey (99 and 60 mg/100g) and cheese whey (101 and 69 mg/100g). Measurement of nutrient loss by volumetric mass balance method showed that in all chemical component of two kind of acid whey are remarkable and in acid whey from labneh cheese is more than acid whey from concentrated yoghurt. The amount of loss for SNF, lactose, fat, protein, ash, Ca and P in yoghurt acid whey respectively were 41. 0, 66. 8, 8. 6, 17. 0, 59. 3, 59. 9 and 30. 9. Also these losses for cheese acid whey respectively were 48. 0, 74. 8, 12. 3, 22. 2, 54. 1, 59. 5 and 41. 0. Production efficiency for each 10. 0 tons of primary milk for cheese and yoghurt production respectively were 3. 3 and 2. 5 tons of main product. These numbers with high percentage indicate the importance of the matter and that the ways of converting these by products to new products. Conclusion: Concentrated dairy product have a high nutritional value and they have a high acceptability in terms of sensory evaluation. but there is considerable amount of nutrient in related by-products. This will need to be using new methods and formulation for producing new products. Of course the use and formulation of these acidic by-product is somewhat complicated compared to the other types of by-products (with low acidity). Achieving these requires more research and more accurate knowledge of these by-products.

Introduction: Celiac disease (CD), also known as gluten enteropathy or celiac sprue, is one of the most common food-induced diseases in humans. This immune-mediated enteropathy is triggered by the ingestion of wheat gluten and similar proteins in genetically susceptible individuals, where inflammation of the small intestine and hence destruction of the villous structure thereof occur. Celiac disease is a permanent intolerance to certain cereal prolamines with a specific oligopeptidic sequence. The only effective treatment for celiac disease is serious compliance with a gluten-free diet throughout the patient's life. For this reason, the demand for gluten-free products has increased as the number of patients with celiac disease has increased. Production of gluten-free foods, especially baked goods, is usually based on various types of starch, and flour from plants free of gluten, such as maize, rice, soybean and buckwheat. Polysaccharide hydrocolloids and proteins of various origin are typical ingredients that have to be used in exchange to gluten in order to provide appropriate structure of the dough and texture of the final product. Due to the cheap and suitable sources of dietary fiber, carbohydrate, protein, and minerals and vitamins, the beans are a good option for use in gluten-free compounds. Mung bean is one years old plant and belongs to the Fabaceae family. The purpose of this study was to investigate the effect of replacing rice flour with raw and sprouted mung bean flour on the amount of phenolic compounds and physicochemical properties of rice-based gluten-free bread. Materials and methods: In this study, rice flour with 0. 2% fat, mung bean seeds, lean dry milk, guar gum, baker's yeast, eggs, oil, salt and sugar were used for making bread. The equipment used in this study are laboratory sieve, laboratory oven, digital scale, kojeldale, electric pulp mixer, bakery oven and texture meter. For the production of raw mung bean flour, the seeds were washed, dried and milled. To produce sprouted mung bean flour, seed was soaking for 12, 48 and 16 hours, then sprouted and dried, and finally floured. To prepare bread, all dry compounds, other than sugar after weighing, were first screened using a screen of 80 mesh. In this study, four levels of raw and sprouted mung bean flour (5, 10, 15 and 20%) were used. On the produced breads in this study, the effect of 4 levels of raw and sprouted mung bean (5, 10, 15 and 20%) was investigated on the percentage of baking loss, porosity, fat content, L * index, specific volume, phenolic compounds, hardness and total acceptance of gluten free bread in a completely randomized design with 9 treatments. Results and discussion: Based on the results of this study, it was found that the increase in the amount of mung flour and sprouted mung flour until 15% concentration in dough resulted in a nonsignificant decrease in the amount of baking loss, but the higher amount of baking loss was obtained with increasing of these flour in bread formulation. On the other hand, the results showed that the use of raw and sprouted mung flour compared to the control sample resulted in an increase in the porosity of the samples and the lowest L * index was obtained when the bread formulation containing of 20% raw mung flour. The fat and hardness of the samples increased with increasing of mung flour (raw and Sprouted) and the maximum acceptance rate from the evaluators' viewpoint belonged to the sample containing 10% raw mung flour. Increasing the amount of mung flour in samples increased their phenolic compounds, and in general, increased sprouted mung flour in the formulation compared to raw mung flour resulted in increased phenolic compounds in the samples. Increasing the amount of phenolic compounds during germination is attributed to the need for high oxygen concentrations, which results in more phenolic compounds to protect the cells from oxidative stress. The maximum acceptance rate from the viewpoints of the evaluators was 10% of raw mung flour, which was not statistically significant with control samples and containing 5% of raw and sprouted mung flour. The lowest total acceptance was for the sample containing 20% raw mung flour. Conclusion: The most important method for preventing celiac disease is using a gluten-free diet. For this purpose, rice flour was used to prepare bread. The results showed that increasing the amount of raw and sprouted mung bean to a concentration of 15% in the formulation resulted in a decrease in the amount of baking loss. On the other hand, increasing the amount of raw and sprouted mung flour in the formulation of breads increased porosity, fat, phenolic compounds and hardness of samples. The lowest L* values of the samples were obtained when 20% of the raw mung flour was used in the formulations of the breads. The maximum total acceptance of evaluators was 10% of the raw mung flour. In finally, it can be stated that the use of raw and sprouted mung flour in amount of 10% and 5%, respectively can be used in bread production.

Introduction: Edible coatings and films are thin layers of edible compounds and biopolymers that are placed on the surface of food or among its compounds and their use is one of the methods. They are important for controlling physicochemical, microbial and physiological changes in food. One of the main functions of food packaging is to prevent or minimize the transfer of moisture between the food and the surrounding air. Therefore, in order to optimize the food environment and increase the shelf life of the food, water vapor permeability should be as low as possible. On the other hand, about 125 million tons of plastic are produced in the world, of which about 30 million tons are consumed in the packaging sector. Pollution from packaging materials produced from petroleum derivatives and problems caused by various methods of decontamination (such as burial, incineration and recycling) have attracted the attention of researchers in recent years to find suitable alternatives. For this type of packaging, it has been pointed out that films and edible coatings can be the best alternatives in this regard. A new generation of food packaging includes substances with antimicrobial properties. This packaging technology can play an important role in increasing the durability of food and safety. Metal nanocomposites with a combination of metal nanoparticles and polymer film have recently received a lot of attention. Among polymers, natural biodegradable polymers have been widely used that have advantages such as: edible, biocompatibility, attractive appearance, non-toxic, non-polluting and low cost. Among natural polymers, chitosan, as a cationic biopolymer, has been widely studied for various applications due to its excellent bioactivity and solubility in the aquatic environment and its resistance to oxygen penetration. As a result, it now has a variety of potential applications in medical products, food packaging film, bone replacement and artificial skin. Among metallic nanoparticles, silver nanoparticles have long been known as antimicrobial substances. The antimicrobial activity of these nanoparticles may be related to several mechanisms that destroy the cell membrane structure. The aim of this study is to prepare a suitable packaging using Chitosan-Silver film and to strengthen its antimicrobial and physicochemical properties by adding cumin extract. Cumin cyminum is a plant of the Apiaceae family, annual, fragrant, hairless, herbaceous stem with bifurcated and sometimes trifoliate branches. The stem of the plant is grooved and has a peripheral metropolitan texture. Green cumin fruit contains 2-5% essential oil, most of which consists of paracetamol, alpha and beta-p-nen, comic alcohol, comic aldehyde, alpha and beta-flandren, eugenol, prialaldehyde, alpha-terpineol and myrison. Material and methods: In this study, the physicochemical and microbial properties of silver nanocomposites (Ag) and chitosan (Ch) containing cumin extract (E) were investigated. Initially, cumin extract was extracted by extraction and extraction and water / ethanol extraction methods. The extract was tested for total phenol, tocopherol. The film is made of chitosan / silver nanocomposite (0. 15 mol / liter) with three concentrations of 0. 2, 0. 4 and 1% cumin extract and is subjected to physicochemical tests (thickness measurement, water vapor passage rate, film solubility, resistance Stretching, scanning electron microscopy (SEM) and increasing the length of the film at the moment of rupture) and microbial (diameter of non-growth aura) were included. All experiments were performed in a completely randomized trial in three replications. The averages were compared with SPSS 23 software based on Duncan's tests at five percent. The resulting graphs were plotted in 2013 excel software and compared. Results: The results showed that the extract of green cumin extracted by masonry method had high phenolic compounds (74. 17 mg / g galicacid / g dry weight) and tocopherol (24. 05 mg alphatochofrol / g dry weight). The results of the experiments showed that with increasing cumin extract up to one percent of film thickness (0. 93 mm), water vapor permeability rate (3. 81 g / s. m2, film solubility (26. 45%) and increasing film length in The moment of rupture (30. 21%) showed a significant increase (P <0. 05), but the tensile strength of the film (16. 10 MPa) decreased with increasing concentration. As can be seen, in general, the addition of cumin extract causes Decreased tensile strength of bituminous / silver biocomposite films has been reduced. The results at 95% probability showed that the addition of the extract to the film formulation significantly reduced the tensile strength and continued to increase with increasing the concentration of the extract. The lowest tensile strength of the film was observed in 1% cumin extract. The images of the electron microscope show that the surface of the control films is perfectly smooth and smooth and free of any particles, while at the level of films containing nanoparticles Nano-silver particles are clearly visible. Also, no accumulation and accumulation of nanoparticles is observed at the film surface and they have a uniform distribution. The results of the microbial test are not clear. As the concentration of cumin extract increased by up to one percent, the antimicrobial properties of chitosan / silver nanocomposite increased. > Ashrashia has been general. Conclusion: Chitosan / Silver Biocomposite as a biodegradable film with high physical properties has a high capability as a coating. Cumin extract is also rich in antioxidants. The composition of cumin extract has high antioxidant properties as well as high antimicrobial activity. Cumin extract in combination with cumin extract, it can be used as a coating to cover food. The effect of oral coating of chitosan / silver biocomposite with cumin extract was studied in terms of physicochemical and microbial properties. At the end of the results, it was shown that the film has a high performance for covering and storing food. Therefore, the results of this study can be used to cover food. The results showed that with increasing the percentage of extract, the antimicrobial properties of the prepared films increased. In all antimicrobial tests, chitosan / silver biocomposite film containing 1% extract had the highest inhibitory or non-growth diameter.

Introduction: Drying is one of the oldest methods of food and agricultural products preservation, which increases their shelf life by removing a part of the product water content. Long-term storage, minimizing the storage and packaging needs, reducing the transport costs, and producing a variety of products are the most important reasons of food drying. Application of some pre-treatments before drying such as osmotic dehydration is suggested to improve the quality of the dried food products. Osmotic dehydration is a process that used for partially dehydration of fruits and vegetables, by immersing them in a concentrated solution of sugar or salt (Sutar and 2007). Reducing the drying time, limiting the heat damages, improving the textural quality and vitamin retention, flavor enhancement and color stabilization are some advantages of the osmotic pretreatments (Sutar and Sutar 2013). Osmotic dehydration removes water from the fruits and vegetables up to a specific level, which is still high for food preservation, so this process must be followed by further processes in order to lose the most portion of the fruits and vegetables water content. Air drying can be used to remove the remaining water from the osmo-dehydrated product (Shahade et al., 2015). Salts and sugars are the common solutes that mostly used for osmotic treatment. The quality characteristics of final product in salt-treated samples are higher than sugar-treated products and the preventing of the undesired reaction products formation are from advantages of salt over other solutes (Shahade et al., 2015). Onion is a famous spice that is grown all over the world and consumed in various forms. This vegetable is used as an appetizing, healthful and digestive food because of its high nutritional quality and therapeutic properties. Onion is a product that is consumed throughout the year, but its production is seasonal. This product is a perishable food due to its high moisture content. Some environmental factors such as microorganisms, enzymes, and surface vaporization of moisture content leads to spoilage of onion during the storage (Shahade et al., 2015; Sahu et al., 2017). Drying is a major processing operation in the food industry that can be used to enhance the storability, improve the quality and minimize packaging and handling costs of onion. Drying of onion with the usual drying method causes undesirable changes in sensorial properties such as texture, color, taste and serious decreases in nutritional value of dried product. Pre-drying treatments, such as osmotic dehydration has been suggested to improve the quality of dried onion. It seems that the osmo-air drying can be an appropriate method to increase the shelf life and improve the quality of dried onion without adversely affecting its sensorial and nutritional value (Sahu et al., 2017). The effect of osmotic dehydration process parameters on onion dehydration kinetics and optimization of process conditions has been investigated by some researchers (Alam et al., 2013; Hussein et al., 2018; Patil et al., 2012; Revaskar et al., 2014; Shahade et al., 2015). But the few studies on the characteristics of dried onion with osmotic pretreatment have been done. The purpose of this study was investigating the effect of osmotic solutions compositions on dehydration amount and quality attributes of osmo-air dried onion slices. Material and methods: Fresh yellow onion was procured from the local market. The onions were peeled carefully and washed and then cut into 3. 0± 0. 1mm thick slices using a manual stainless steel cutter. The osmotic solutions of different compositions were prepared by dissolving required amounts of salt, sugar and citric acid in distilled water. Five solutions of different compositions were used for osmotic dehydration of onions (T2 (10% NaCl), T3 (10% NaCl and 10% sucrose), T4 (1% citric acid), T5 (10% NaCl and 1% citric acid) and T6 (10% NaCl, 10% sucrose, and 1% citric acid). Solution to sample ratio was kept as 2. 5: 1 in each experiment. The samples were immersed in osmotic solutions for 1 h at room temperature (25 ° C). All Samples were weighed after removal from osmotic solutions and dried in a laboratory oven at 65 ° C until to reach 6% moisture content (Shahade et al., 2015). The moisture content of the fresh and osmotically dehydrated onion slices was measured by oven drying method at 105 ° C and the amount of water loss, solid gain and weight reduction of the samples were calculated. The dried onion slices were evaluated in terms of physicochemical (rehydration rate, pH, color, vitamin C and total phenolic compounds) and sensorial (Color and appearance, texture, Taste and flavor and Overall acceptability) properties. The rehydration ratio of dried onion was calculated after flooding 10 g of dried samples in 1000 mL of distilled water at 22± 1 ° C for 5 h (Patil et al., 2012). The pH value was measured by a digital pH meter. The color measurement was done using a colorimeter (TES-135A, Taiwan). In order to determine the total phenolic contents, the Folin– Ciocalteu method was employed and measurements were done at 765 nm with a spectrophotometer (UNICO 2802, China) (Taga et al., 1984). The vitamin C content was determined by Indophenol method and measurements were done at 515 nm with a spectrophotometer (Klein and Perry 1982). The sensorial evaluation was carried out by 5-point Hedonic Scale. The dried onion slices were investigated for the sensorial attributes by 20 trained panelists. The panelists were asked to evaluate the samples and score them between 1 (most disliked) to 5 (most liked). The statistical model that used was completely randomized design. The experiments were performed in 3 replications and analysis of variance (ANOVA) of data was conducted using MSTAT-C software. Differences between the means values were also determined using Duncan’ s Multiple Range test (P<0. 05). Results and discussion: The results of this research showed that the compositions of osmotic treatments had a significant effect on weight loss, water loss, solid gain, physicochemical characteristics and sensorial properties of dried onion slices. The highest weight loss, water loss and solid gain were related to the pretreated onion by the solution containing three solutes (salt, sucrose, and citric acid). The presence of citric acid in the osmotic solutions significantly decreased the pH value of the final product. Although the osmotic pretreatments decreased the L* value, but the dried onion slices pretreated with sucrose and salt solution had the highest b* value. The Millard's browning reactions produced brown pigments in the dried product and the evaluation of the browning index showed that the application of the osmotic pretreatments especially with citric acid containing solutions increased the browning index of the dried onion slices. The least undesirable color changes were observed in onion slices pretreated with salt solution. Also, the osmotic dehydration with T6 treatment (salt, sucrose, and citric acid) had the greatest effect on preserving of vitamin C and total phenolic compounds. As compared with control the use of the osmotic pretreatment reduced the rehydration ratio of the product. The most rehydration ratio after control was related to onions treated with citric acid solution (T4). Also, the results showed that the presence of sucrose in the osmotic solution increased the rehydration ratio of dried onion slices. Although the color score of osmotic dried onion slices was lower than the control, but the osmotic pretreatments improved the taste and increased the overall acceptability of the dried product. Conclusion: Osmotic pretreatment of onion slices with a multi-component osmotic solution (salt, sucrose, and citric acid) caused the optimal results in terms of sensory and physicochemical properties.

Introduction: Cheese is one of the most consumed dairy products and it has a special flavor depending on its type. Cheese contains protein, fat, water, minerals, and vitamins, which are used daily for breakfast. In the last two decades, there has been a considerable increase in tendency to consume low fat or fat free dairy products due to the adverse effects of the excess fat on human health. Nowadays, the study of alternative methods to achieve the desired texture and the use of antimicrobial effects of natural preservatives and herbal extracts on the growth of microorganisms in low fat cheese has increased. Interest in consumption of traditional dairy products due to harmful effects of chemical preservatives on human health over Past two decades has increased. Cheese is a fermented milk product with high nutritional value. Traditional cheese has an important role in family meals in Iran and especially in South Khorasan. According to the conditions of production, storage and sale, the possibility of microbial contamination in this product is very high and so it can cause a variety of food borne diseases in consumers (Baniassaddi and Azhdari, 2015). One of the problems of traditional Bot cheese is high microbial contamination. Iran has a very long history in production of a great variety of fermented dairy products, meanwhile cheese is one of the most famous of them. cheese has a large market acceptability due to its excellent taste and flavor. Alternative methods, thus, for manufacturing Sate products as well as using antimicrobial effects of natural preservatives and plant extracts on growth of microorganisms have been increasingly considered. Traditionally, jug (Kope) cheese produced from raw milk in the Northwestern provinces of country and nowadays some of the Kope cheese producers have been used of plastic or metal container as a jug (Sarbazi et al., 2014). Consumer demands have led to a renewed interest in using natural antimicrobial for food products. Biopreservatives such as essential oils have recently gained an increased attention to achieve an enhanced level of product safety and stability in food preservation industry. Herbal essential oils are volatile, natural, complex compounds formed by medicinal plants as secondary metabolites. Nowadays, due to the antioxidant and antimicrobial properties of essential oil and the trend towards the substitution of chemical materials by natural ones, the use of this natural product is prevalent. The essential oil of Pistacia atlantica subsp. kurdica is among essential oils which demonstrate antimicrobial activity against some microorganisms (Tavaria et al., 2003). Material and methods: In this study to prepare jug cheese, was used with the Raw milk 3% cow fat. In the first stage the raw milk was heated to 37 ° C and then cooled to 33-34 ° C and 1% vegetable rennet (Caminox, Spain) was added then The pistacia atlantica gum essential oil at the levels 1-2. 5 % based on Jug cheese was added and were mixed in the mixer for 5 minutes. Then coagulation was performed at 30 ° C for 20 min and it was poured into a clean cloth and pressed for 15-14 hours at room temperature and then 3. 5 % salt was poured to all of the samples equally. Then it was put into the earthenware jars and filled as much as possible with pressure inside the jars so that no air remained finally, the jars were allowed to complete the process at a depth of 1 m under the soil (so that the jar head was downward) for 60 days. After 60 days, the Sample were kept at 4 ° C in the refrigerator until testing (Edalatian Dovom et al., 2013). The prepared samples were evaluated for chemical properties, pH and acidity (Institute of Standards and Industrial Research of Iran 2006), protein (Institute of Standards and Industrial Research of Iran 1965), fat (Institute of Standards and Industrial Research of Iran 1968), Dry matter (Institute of Standards and Industrial Research of Iran 2002), Ash (Institute of Standards and Industrial Research of Iran 1977a) and Salt (Institute of Standards and Industrial Research of Iran 1977b)), Microbial properties (Total of microorganisms (Institute of Standards and Industrial Research of Iran 2014), Coliform (Institute of Standards and Industrial Research of Iran 2008), Escherichia coli (Institute of Standards and Industrial Research of Iran 2015), Staphylococcus aureus coagulase positive (Institute of Standards and Industrial Research of Iran 2005) and Mold and yeast (Institute of Standards and Industrial Research of Iran 2007) ) and Sensory evaluation (Taste, Smell, Texture and overall acceptability) (Institute of Standards and Industrial Research of Iran 1999) during storage period 60 days of storage. Results and discussion: The results of this research study showed that different concentrations of pistacia atlantica gum had no significant effects on the variations of protein, fat dry matter, ash and salt contents. Pistacia atlantica gum and its increasing content as well as longer storage time resulted in increased acidity and significant (P<0/05) decreased in pH value. Use of pistacia atlantica gum and its increased content as well as longer storage time caused. a significant (p<0/05) decrease in total microorganisms, coliform, mold and yeast, E. coli and congulase – positive S. aureus count. The results of sensory evaluation showed that the added pistacia atlantica gum and its increased is Content had a no significant effect on texture, odor, and taste while at concentrations above 2 %, total acceptance score decreased. Given to exerting no negative effect on physicochemical and sensory properties as well as good indexes such as fat, protein, moisture, total acceptance, and inhibitory effect on microorganisms, treatment A2 (containing pistacia atlantica gum) was selected as the superior treatment. It was demonstrated that a safe jug cheese with desirable quality properties could be produced by using the inhibitory effect of pistacia atlantica gum essence on the microorganisms. Conclusion: According to the results, there was no significant difference (P>0. 05) in sensory properties of treatment containing 2% of pistacia atlantica gum essential oil with control sample and in terms of microbial load less than the control sample and it was within the acceptable range of standards and was selected as a superior treatment.

Introduction: bread waste is a major problem in the country that uses a high amount of bread because it causes economic damage and health problems. Mold spoilage and stalling are two important factors that can increase bread waste. Bread staling is one of the complicated physicochemical processes which change the flavor, taste and texture of the bread. Stale bread is dry and hard, which indicates decreasing consumer acceptance (Gomes 2018). Hydrocolloids such as inulin can decrease bread staling. Inulin is a type of fermentable oligosaccharide called a fructan that can’ t digest in the body. However, it’ s essential to good health as it promotes digestive health, controls blood sugar, and decreases cancer risk. Inulin has prebiotic action for increase probiotic bacterial growth and activity. In addition, inulin has different roles in food as a stabilizer, delay staling bread, antimicrobial effect (Leo et al., 2018, Alhozen 2013, lakzadeh et al., 2019). Natural antimicrobial materials are used for decreasing mold spoilage, according to many researches. Some molds in spoilage bread can produce mycotoxin as aflatoxin. This toxin has negative effects on human and animals as allergy, cancer. The savory essential oil can create a good taste in bread and increase its shelf life by antioxidant materials (Mohamad Hosseini and Biravandn). The aim of this study was to survey the effect of inulin and savory essential oil alone and together for producing of the bread with good quality, shelf life and functional effect on the body. Material and methods: for this purpose, Satureja hortensis essential oil was extracted by Clevenger set and essential oil (0. 03%, 0. 05%, 0. 07%), inulin (0. 5%, 1%, 1. 5%) and the combination of 0. 5% inulin and 0. 05% Satureja hortensis essential oil was used in Taftoon bread formulation. In this research, the combination of 0. 5% inulin and 0. 05% Satureja hortensis essential oil was used for preparation compound treatment because inulin in high percentage could change the taste of bread and essential oil increase bread stiffness and produce rapid odor. Microbial, physicochemical, rheological, and sensory tests were done on these treatments. YGC medium was used for mold count and moisture, pH was measurement according to the Iran national standard (Standard 108999, 2705). Puncher test for texture analysis was done by Brookfield system (Ghanbari and Farmandi 2013). 15 Panelists assess sensory evaluation by Hedonic test (Taghdir et al., 2017). Statistical analysis was performed using SPSS-21 software. The Factorial experiment was conducted in a randomized complete block design. One-way analysis of variance (ANOVA) was used to investigate the significant differences between the treatments and Duncan's test at the significant level of 5% was used to compare the means. Results and discussion: The results of bread tests during 12 days of storage in the refrigerator showed that the microbial shelf life of bread increased with the increase of the concentration of essential oil. As the treatments containing 0. 07% essential oil with the lowest pH changes could preserve the microbial shelf life of bread up to 9 days with 70 cfu/g molds and yeast. Iranian National Standard permits 100 cfu/g of mold and yeast in bread (Iranian national standard, No, 19888). Lotfinia et al. (2014) used different percentages of cinnamon essential oil (maximum 1500 ppm in starch foam) for microbial shelf life in bread. In their study, the maximum microbial shelf life was 6 days in the compartment to the savory essential oil. Although this difference may be due to the initial microbial load, the type and amount of essential oil, the method of production, storage, packaging and type of bread (Lotfinia et al., 2014). The pH of the bread samples decreased during storage due to the activity of the microorganism and the conversion of sugar to acid and reached the lowest value on the 12 th day. After 12 days, the control sample had the lowest pH (4. 01) and the essential oil treatments had the highest pH (5. 0). Essential oil inhibited the growth of fungi and pH change in bread. As the pH reduction in the control sample was about 2. 11 and it was 0. 51 in the samples containing savory essential oil after 12 days. According to National Iranian Standard, the pH of Taftoon bread should be in the range of 5-6. In this study, the pH of all samples except the control treatment was in this range. This indicates the high quality of raw materials was used in bread cooking and the production and maintenance of bread were done in good conditions (Iranian national standard, No, 2628). Bread stiffness and staling were delayed with the increase of the inulin concentration due to moisture retention. The treatment containing 1. 5% inulin had the highest moisture (25. 32 ± 0. 68 %) and the lowest stiffness (3. 99 ± 0. 5) on the 12th day. Bread moisture is one of the important factors in determining the freshness, shelf life and staling of bread. Bread moisture content decreases during storage due to the migration of free water into the environment. Analysis of variance showed a significant difference between the moisture content of the inulin treatments and the essential oil and the control treatments (P<0. 05). Generally, insulin-containing samples had the highest moisture content. According to the results, the stiffness of the control treatments were more than other treatments on 0, 3 and 6 days but the stiffness of the essential oil increased like control in the following days. These data showed the relation between moisture and stiffness in bread. In addition, inulin-containing treatments had a significantly lower number of molds and yeast than the control in all days. So that, there was a significant difference in all days except the zero-day. This result was similar to research on use of inulin in pomegranate juice at 28 days. They explained that inulin had a good antifungal effect compared to the control sample (Lakzadeh et al., 2019). The cause of this antimicrobial effect has been described to the inulin effects on the degradation of the cytoplasmic membrane, the change of the cell's ionic charge, intracellular coagulation and the inhibition of enzyme production in the microbial cell (Lotfinia et al., 2014). The compound treatment with inulin and essential oil was selected simultaneously as the best treatment for microbial properties and delaying the staling, in addition to the gain the highest sensory acceptance Conclusion: inulin can retard Taftoon bread staling and savory essential oil decrease mold spoilage. Therefore, the use of natural additives in the appropriate ratio can decrease bread waste. Meanwhile, they produce new taste and functional, useful products for consumers' health.

Introduction: Kefir is a fermented dairy beverage with a sensory attributes similar to that of doogh, but with the higher nutritional and therapeutic properties due to the microorganisms used during manufacturing process. Nowadays, advantageous effects of functional dairy products such as kefir have been proven with many researches (Kesenkaş et al. 2011; Prado et al. 2015; Yilmaz-Ersan et al. 2018; Gamba et al. 2020). It is confirmed that kefir is useful for anorexia, vigilance and nervous syndromes (because of presence of B vitamins, calcium and magnesium) and is helpful for preventing of blood pressure, bronchitis and biliary complaints (Yilmaz-Ersan et al. 2018). Furthermore, tryptophan presented in kefir has a relaxing effect on the nervous coordination. The phosphorus of kefir is also potent for operating of the important organs such as kidneys and liver throughout the function of phosphorus on fat, carbohydrate and energy metabolisms. High lactic acid bacteria count in kefir capable to quandary the cholesterol which consequently decreases cholesterol in the gastrointestinal tract. In addition, kefir has bacteriostatic and bactericide effects due to its competition for nutrients against other microorganisms and also due to different produced metabolites by kefir microorganisms such as lactic acid, acetic acid, H2O2, antibiotics and bacteriocins (Vardjan et al. 2018). Soybean soluble polysaccharide (SSPS) extracted from soybean are acidic polysaccharides having a pectinlike structure with 18% galacturonic acid (Nakamura et al. 2003). The SSPS has the property of being able to disperse and stabilize proteins under acidic conditions, and has recently been used in acidic beverages (Nakamura 2011). On the other hand, soy products particularly at its fermented form are good sources of proteins and isoflavones (Jooyandeh 2011). These products have attained substantial deliberation for their vital function in cultivating health risks such as hazard elements for vascular syndrome. Therefore, in case of using soymilk instead of dairy milk, a functional kefir with noticeable nutritional-pharmaceutical properties can be produced. Materials and methods: In this research, soy-kefir samples produced from soymilk and kefir grains. Concisely, after heat treatment (90 o C for 10 min), soymilk cooled and inoculated with 3% kefir grain (w/v) and incubated for 24 h at 25° C (Ghasabnezhad et al. 2020). Four kefir samples containing different levels of soluble soybean polysaccharide (SSPS; levels of 0, 0. 5, 1 and 1. 5%) was produced and some physicochemical characteristics (pH, acidity and viscosity), color parameters (a * *, b and l * values), microbial counts (lactic acid bacteria (LAB) and yeast counts) and organoleptic properties (taste, odor and overall acceptability) of the product were studied during one-month cold storage. Furthermore, the fatty acid compositions of soymilk and soy-kefir sample containing 1% SSPS were also determined using gas chromatography (GC) method after 30 days of storage (Metcalfe et al. 1966). Results and discussion: It was observed that by increasing the amount of SSPS, the acidity of kefir samples increased and the pH decreased significantly (p<0. 05). Also, until 20 th days of the storage, the acidity increased but thereafter it decreased significantly (p<0. 05). The highest acidity (0. 5% lactic acid) was recorded for sample containing 1. 5% SSPS at 20 th days of storage while the lowest acidity (0. 23% lactic acid) was verified for control sample (without SSPS) at the beginning of the storage. Similarly, the lowest pH (4. 18) was recorded for sample containing 1. 5% SSPS at 20 th days of storage while the highest pH (4. 92) was noted for control sample at the initial days of storage. The results also showed that both experimental variables (SSPS concentration and storage period) had significant effect on the viscosity, color indexes and microbial populations. By increasing the level of SSPS and the storage period, the viscosity was noticeably augmented in kefir samples. The viscosity of soy-kefir changed from 27. 19 cP (in control kefir without SSPS at the first day of storage) to 37. 29 cP (in kefir containing 1. 5% SSPS at the end of storage). The count of bacteria and yeasts were also depended on SSPS percentage and storage. By increasing the SSPS value and the storage, the bacteria and yeasts counts increased significantly. However, like the acidity, the maximum populations of LAB at different SSPS concentrations were observed at 20 th days of storage. By increasing the amount of SSPS and storage, all sensory properties i. e. odor, taste and overall acceptability increased significantly (p<0. 05). The tested two variables also caused an increase in b * value (p<0. 05) and decrease in l * (p<0. 05) and a * (p>0. 05) values. The a * values of kefir samples were increased with increasing the SSPS level and storage time. Based on obtained results from different tested parameters (physicochemical, viscosity, microbial quality/yeasts and LAB counts and sensory attributes), no differences were found between kefir samples containing 1% and 1. 5% SSPS. Therefore, soy kefir sample with 1% SPSS was selected as the best sample and its fatty acid composition was compared with soy milk after 30 days of storage at refrigerator (4 o C). Determination of fatty acids composition of soymilk and its prepared kefir (containing 1% SSPS) showed that soy kefir had significantly the lower amount of saturated fatty acids (SFA) and the higher amount of unsaturated fatty acids (UFA) as compare with soymilk (p<0. 05). Conclusion: Today, food is not contracted to only fulfill starvation and to afford essential nutrients for people, but also it considers to inhibit nutrition-linked disorders and to promote physical and mental well-being of purchasers. Even, consumers nowadays are more concerned about mental well-being than physical fitness. The distinct well-being situation is an essential consumer aspect that affects its personal entanglement. Therefore, consumers are looking for functional ingredients/foods. In the other word, functional foods deliver nutraceutical ingredients that impart health benefits to consumers. The advantageous effects of functional dairy products such as kefir have been proven with many researches. By producing kefir from the soymilk, a functional beverage with the higher nutraceutical properties could be produced. On the other hand, by utilizing soluble soybean polysaccharides (SSPS) as prebiotic component, the growth of probiotic microorganisms in kefir may be promoted. Therefore, in the current research SSPS was incorporated in kefir and its effect on kefir characteristics were evaluated. The results showed that by using soymilk containing 1% SSPS, a kefir with acceptable physicochemical, sensorial and microbial properties might be produced and this product can be introduced as a functional food. The count of LAB and yeasts in all the treatments containing the higher level of SSPS (1 and 1. 5% SSPS) was more than 10 8 logcfu/ml at the end of cold storage period.

Introduction: The rainbow trout Oncorhynchus mykiss is one of the most desirable farmed fish. The aquaculture of this fish is 811 thousand tons (FAO 2019), and about 167 thousand tons in Iran (statistics of the Fisheries Organization of Iran, 1397) which has led to the production of a large volume of waste. Fish waste includes head, skin, tail, fins, intestines, and intestines that have been shown to have oil extraction potential (Ramakrishnan et al., 2013). Fish oil is a rich source of omega3 fatty acids, especially docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which are recommended for the possible treatment of many diseases and disorders, especially cardiovascular disease (Yue et al., 2008; Asnaashari et al., 2019). Because polyunsaturated fatty acids are not produced in the body, they must be supplied through food (Hao et al., 2015). Therefore, the use of fish oil in food and animal feed are necessary. Kilka oil is also a by-product of fish powder companies and is used in fish and poultry feedstuff (Ghasemi et al., 2014). Kika oil is a by-product of fish powder factories. Despite its high price and nutritional value, Kilka oil is very sensitive to oxidation due to its abundance of unsaturated fatty acids (Pirestani et al. 2010; Fazel et al. 2008). Due to the above, many efforts have been made to replace fish oil with other oils. Sunflower oil is one of the most common oils for human consumption. Due to the combination of fatty acids, sunflower oil has used for fish oil substitution (Dalbier et al. 2015). Previous studies have shown that rainbow trout oil has a considerable value due to its taste and color, availability and low pollution. On the other hand, due to the expansion of aquaculture products and processing industries, the oil extracted from this source will have a reasonable price. In this study, an attempt is made to compare the quality of rainbow trout waste oil with sunflower and Kilka. If the quality of the waste oil is equal to any of the mentioned oils, its use for human consumption or animal feed will be recommended. Material and Methods: In this study, Kilka oil was prepared from Qarahboron sturgeon farm (Mazandaran-Sari) and sunflower oil was purchased from a food store. The residual oil of rainbow trout was extracted by solvent according to Vafaei et al. (1396). In brief, about 100 g of fish waste was homogenized in a mixture of 400 ml chloroform and %2 methanol. The mixture was filtered via a filter paper and solvent was removed using rotary evaporator (Vacuum Rotary, Fara-Azma, Iran) at 40 º C and kept refrigerated until analyses in a dark screw topped bottle. Peroxide value (PV) was determined according to AOCS (Cd 8-53), in which PV is reported as milliequivalents of active oxygen per kg oil (AOCS, 1995). Free fatty acids (FFAs) content was assessed following AOCS (Ca 5a-406) (AOCS, 1995) and expressed as percent of oleic acid. Anisidine value (AV) was determined using AOCS (Cd 18-90) (AOCS, 1995). Color properties of the extracted oil was evaluated in a smart colorimeter (ATEBA, MAT 2000, Shiraz, Iran) based on Lab system, in which L* denotes lightness, a* was the representative of redness or greenness and b* indicated yellowness or blueness of the oil. The color index L * ranges from zero to 100 and a * and b * are values ranging from-20 to + 120. 9 points were randomly selected and the L*, a*, and b* were recorded. Results and discussion: Fish are classified into three groups based on their fat: low-fat, medium-fat, and high-fat fish (Strateva and Penchev 2020). According to studies, the yield of oil extraction in this was % 16. 16, which was consistent with the study of Vafa et al. (1397). Therefore, the residual waste of rainbow trout, as a high-fat fish, have a significant amount of oil that can be extracted and used for food and feed. The permissible limit of PV for refined edible oils consumed by humans is less than 5 and unrefined oils less than 10 (meqO2/kg oil) have been reported (Codex, 1993). The significant difference in PV in different treatments with the standards was analyzed by One-sample t-test. Based on the results of the analysis, the amount of PV in Kilka oil was more than the standards for human and animal consumption, while they were lower in waste oil and sunflower (Fig. 1). In the process of refining the oil, all impurities and harmful compounds will be separated during neutralization, discoloration, and deodorization in order to achieve optimal quality. In this study, no purification process was applied to the oil extracted from fish waste. It seems that if this process is industrialized, along with the application of refining and purification processes, the quality of the product will be superior to the present sample. The results of TBA was the same as the PV index. In all three oils, TBA levels were lower than standard. Unlike the previous two indices, the amount of FFAs in waste oil was significantly higher than the other two samples. The presence of lipase and phospholipase enzymes is one of the most important reasons for the increase of FFAs. The process of refining oil will reduce the FFAs index in waste oil. Figure 5 shows the results for the browning, yellowness and whiteness index of oils. The index of browning in Kilka oil was significantly higher than sunflower oil and waste oil. Oxidation reactions, Maillard, and compounds resulting from the reaction of secondary products of fat spoilage with free amines will cause discoloration and darkening of the food color (Sabzipour et al., 2019). The results of peroxide and thiobarbituric acid tests also confirmed that in Kilka oil. Conclusion: Comparison of the quality of the Kilka oil, sunflower oil and rainbow trout waste oil had interesting results. Waste oil can be considered as a new and serious option for aquaculture industries due to its ease of extracting and remarkable quality. Due to the high potential of the country in order to rainbow trout aquaculture and consequently the high volume of waste (which is considered an environmental threat), the waste oil could not only be used in animal feed but also could be used in human’ s food.

Introduction: Oxidation is one of the main factors affecting the shelf-life of food susceptible to lipid deterioration such as vegetable oils (Almasi et al., 2014). To reduce oxidation in sensitive food products, the direct addition of antioxidants to food formulation, dipping food in antioxidant solution and the design of a suitable vacuum or modified atmosphere packaging technology are the three most common alternatives. However, there are many foodstuffs that cannot be protected in these ways, as they are fresh or raw foodstuffs in which the addition of other substances is not permitted. One of the most promising systems to protect the foods against oxidation is to use an antioxidant active packaging. Antioxidant releasing packaging is a type of food preservation system, in which an antioxidant or a mixture of antioxidants is incorporated into the package instead of adding high levels of additives directly into the food. Most of synthetic antioxidants utilized in protection of vegetable oils, such as BHA, BHT and TBHQ have health hazards and for this reason, there is a growing interest in the using of natural antioxidant for shelf life extension of lipid based foods. Sesame (Sesamum indicum L. ) is one of the important oilseeds cultivated in many tropical countries. Sesame seed cake is considered to be a by-product of the oil industry, being commonly used as cattle feed in several producing countries. However, this residue can be recovered and value added. Sesame cake extract (SCE) is a rich source of phenolic compounds such as sesamol, sesamin and sesamolin. This extract can be used as natural antioxidant in food formulation and also in preparation of antioxidant active films. Sesame cake also has protein content of about 30 %. Besides its high nutritional value, sesame protein can also be used as food additive. Foaming capacity, whippability, emulsifying activity and fat absorption capacity are some of the functional properties of sesame proteins (Cano-Medina et al., 2011). Sesame protein isolate (SPI) can be produced easily by isoelectric precipitation method. Because of inexpensive raw material (sesame oil extraction by-product), facile extraction process and interesting functional characteristics, sesame protein has become an attractive plant based protein with various applications. High molecular weight and good heat stability make SPI as a good candidate for film forming applications. There are some reports on film forming ability of SPI but the using of this protein for antioxidant active film preparation is not investigated up to now. The aim of this work was to fabricate the antioxidant active film based on sesame protein isolate containing ethanolic extract of sesame cake. The physical and morphological properties of films were investigated and also their effect on oxidative stability of soybean oil during 60 days storage was studied. Materials and methods: The SCE was extracted by 70 % ethanol solvent and SPI was produced by alkaline method and followed by freeze drying. Antioxidant active films were prepared by addition of SCE in three levels of 3, 5 and 5 % w/w of SPI. Solvent casting method was used for preparation of films. The structural parameters of films were analyzed by FT-IR, XRD and FE-SEM tests. Water vapor permeability and mechanical properties were also studied. Antioxidant activity of films was examined by DPPH scavenging method. At the second step, the films were mounted in contact with antioxidant free soybean oil and the effect of SCE releasing on the preservation of soybean oil was analyzed. Sampling of oil was conducted on days of 1, 20, 40 and 60 and the antioxidant potential and peroxide value of oil samples were analyses. The one-way ANOVA method by using SPSS software was used for statistical analysis of obtained data. Results and discussion: FT-IR analysis confirmed the formation of new hydrogen bonds between phenolic compounds of SCE and protein chains of SPI. XRD test revealed that up to 5 % concentration, the SCE has no effect on semi-crystalline structure of SPI film. But at the concentration of 7 %, the intensity of peaks related to crystallinity of SPI decreased. According to FE-SEM images, uniformity and ordered design of SPI chains were disrupted by addition of 7 % SCE. The water vapor permeability and extensibility of films decreased but tensile strength and Young’ s modulus of films increased by addition of 5 % SCE. When the SCE content was reached to 7 %, an adverse trend was observed in all parameters. The film containing 7 % SCE had the highest DPPH scavenging activity (79. 43 %). Evaluation of the properties of soybean oil in contact with antioxidant active films indicated that the DPPH radical scavenging activity of oil samples in contact with active films increased with increasing storage time (p<0. 05). this trend increased by increasing of SCE content in formulation of active films. But this property decreased in TBHQ added oil sample during storage. Antioxidant activity of SPI-SCE contacted oil ad 60 th day of storage was similar to 100 ppm TBHQ added sample. Measurement of peroxide value indicated that the all samples had an increasing trend during storage. But the using of active films was able to control the increase of peroxide value in soybean oil samples. TBHQ loaded oil had the lowest peroxide value in all times. This parameter was high for SPI films conducted oil samples but 5 and 7 % SCE containing films were able to control the increasing trend of peroxide value in samples. Conclusions: The results of this research demonstrated the efficacy of sesame protein isolate films carrying sesame cake extract in slowing the lipid oxidation and increasing the oxidative stability of soybean oil. The SCE had strong antioxidant potential was proposed as potential antioxidant additive to edible oil protection. However, this research indicated that the incorporation of SCE to SPI film increases the efficiency of antioxidant activity by slowed release to oil. Addition of SCE slightly weakened the mechanical, barrier, morphological and structural properties of SPI films. But the good antioxidant activity of films covered these drawbacks. Preparation of these antioxidant active films is proposed for b better using of sesame cake in food industry. This research opens a new horizon on value added utilization of sesame oil extraction by-products.

Introduction: Due to the nutritional status and health effects of raspberry as a fruit rich in nutrients such as anthocyanins and phenolic compounds, the resulting powder can while have these compounds, increasing the variety and consumption of raspberry products (Si et al., 2016). However, because of its high moisture content and vulnerable texture, raspberry fruit corrupts very quickly and is difficult to keep fresh, even in cold storage conditions. Therefore, maintaining the quality of raspberry fruit after harvest and also increasing its storage time is one of the goals of raspberry growers around the world (Palonen and Weber, 2019). The drying process of fruits and vegetables prevents chemical and biochemical spoilage of the products and increases their shelf life by reducing the moisture content. However, some undesirable physical and chemical changes such as loss of color, texture and nutritional value may also occur during drying, which reduce consumer acceptance (Dehghannya et al., 2017; Kayran and Doymaz, 2017). Foam mat drying is an alternative method of drum dryer, spray dryer and freezer dryer for the production of food powder. Food products become a stable foam by adding foaming agents and stirring in the presence or absence of foam stabilizers and are dried using different heat streams. Therefore, with the proper selection of foaming agents and drying conditions, a high quality powder can be obtained (Qadri et al., 2010; Javed et al., 2018). Despite the impact of air velocity on drying kinetics and other process parameters and consequently on the qualitative and functional characteristics of the dried product, few studies have been done on the effect of air velocity on foam mat drying of agricultural and food products. Therefore, according to the potentials of raspberry fruit and foam mat drying method, the aim of the present study was to evaluate the effect of drying air velocity (2 to 4 m/s) on the effective moisture diffusion coefficient, drying kinetics and also on the physicochemical properties of raspberry powder produced by the foam mat drying method. Material and methods: Black raspberry fruit after being prepared from the local market in the north of the Iran (Gilan province) was stored at a temperature of 4 C. The raspberry fruit was first completely crushed by a food processor and passed through mesh number30. Ovalbumin and methylcellulose with a concentration of 0. 5%were used as foaming agent and foam stabilizing agent, respectively and added to the raspberry pulp. The resulting mixture was mixed with an electric stirrer at maximum speed for 10 minutes and the resulting foam was spread in a thickness of 7 mm on an aluminum plate. Drying was performed with a convective hot air dryer at a temperature of 70 C and an air velocity of 2 to 4 m/s. Drying kinetics and effective moisture diffusion coefficient, as well as physicochemical properties of raspberry powder such as bulk and tap density, powder flowability, absolute density, water solubility index (WSI) and water absorption index (WAI), powder mass porosity, moisture content and color were evaluated according to the methods described by Dehghannya et al (Dehghannya et al., 2018, 2019). Results and discussion: In the present study, the drying kinetics of raspberry by the foam mat drying method and the physicochemical properties of the resulting powder under the influence of air velocity were investigated. The results showed that the effective moisture diffusion coefficient (Deff) was in the range of 1. 391  10-8 to 1. 723  10-8 2 m /s and the increase of drying air velocity from 2 to 3 m/s and 3 to 4 m/s had a significant effect on it (p<0. 05). However, increasing the drying air velocity had no significant effect (p> 0. 05) on moisture content, moisture ratio and drying rate of the product during drying. Changes in Carr index and Hausner ratio at different drying velocities were statistically significant (p <0. 05) and increasing the air velocity from 2 to 3 m/s reduced their values, which indicated the improvement of the powder flowability at air velocity of 3 m/s. Furthermore, the mean values of MC, WSI, WAI, Chroma index and brightness of raspberry powder significantly increased with increasing drying air velocity (p <0. 05). However, the bulk and tap density and absolute density and the overall color difference of raspberry powder decreased with increasing drying air velocity (p> 0. 05). Conclusion: The results of this study showed that the hot air velocity used in the drying process can be effective on the effective moisture diffusion coefficient and thus on the quality characteristics of the produced powder. So that, its effect on effective moisture diffusion coefficient, bulk and tap density, flowability, absolute density, WSI, WAI, moisture content and brightness of powder were significant. It should be noted, that the effect of air velocity in different values and in accordance with other process conditions, on different parameters is variable. Raspberry powder produced by foam mat drying method, due to its high anthocyanin content, can be used as a natural additive in dairy products, desserts, jams, jellies and other food products and the results of this study can increase the quality of the powder and improve its nutritional and functional properties by optimizing the drying process.

Introduction: Lifestyle changes related to modification in the eating quality and quantity along with mental stress led to the prevalence of non-communicable diseases such as obesity, diabetes and cardiovascular disease. Considering the consumer’ s demand, food scientists are now focusing on developing suger free or low-carbohydrate, fat free and low calorie foods which rich in fiber, protein, minerals and vitamins. Luz is one of the iranian traditional sweets, which is very popular due to its desirable texture and sensory properties. However, due to it’ s high sugar content, its consumption is limited for obesity and diabetes peoples. In recent years, a number of synthetic sweeteners like saccharine, acesulfame‐ K, aspartame, which are sweeter than sucrose and nontoxic, have been developed and identified to replace sugar. Stevioside is extracted from the leaves of S. rebaudiana bertoni that has a great potential as a new agricultural crop for health promoting foods is increasing, and proximate analysis has shown that Stevia also contains substantial amounts of proteins, potassium, and other essential nutrients. It is a white, crystalline, odorless powder, which is approximately 300 times sweeter than sucrose. Steviol glycosides are noncaloric sweeteners, which makes them an attractive sugar substitute for food industry. Isomalt is a sugar alcohol, low-calorie bulking agent with properties and characteristics similar to sucrose. The sweetening power of isomalt lies between 0. 45 and 0. 60 as compared with that of sucrose. Ganoderma lucidum an oriental fungus, has a long history of use for promoting health and longevity in the world. Ganoderma is a rich source of protein, carbohydrate, fat, fiber, minerals and vitamins. Considering that now, no research has been done on the use of Ganoderma lucidum and substituting sucrose with stevioside-isomalt in Luz formulation, Therefore, the aim of this study was to investigate the possibility of almond substitution with Ganoderma lucidum and sucrose substitution with stevioside-isomalt. Materials and methods: Materials used in Luz formulation consisted of coconut powder, isomalt, sucrose, stevioside, almond, Ganoderma lucidum were supplied from salamatgostaran arayan Co. All chemicals were from Merck Co. The formulations of Luz include coconut powder (38. 74%), sugar (25. 83%), sorbitol (29. 63%), almond (2. 57%), vanilla (0. 2%), cardamom (0. 2%), cinnamon (0. 26%) and chlorophyll (2. 57%) were selected. To produce Luz, the mixture of sugar and sorbitol was heated to boiling temperature and complete dissolution. After the heat treatment (100° C for 2h), the mixture was cooled to 40° C and the coconut and almond powder was added and mixed. At the end, cardamom, cinnamon, vanilla and chlorophyll were added. The prepared mixture was molded and placed at 18° C for 24h. Protein, fat and sugar were determined according to AACC standard numbers, 46-12, 30-10 and 80-50. The density was also determined according to (Islam et al., 2012). High-performance liquid chromatography measurement of vitamin D was performed according to National institute of standard number 13579. Textural properties were determined using a Texture Analyzer. In this study, the effects of sucrose replacement with stevioside-isomalt (0-100%), almond replacement with Ganoderma lucidum (0-100%) and temperature (50-70° C) on qualitative characteristics (density, texture, colour) were investigated by response surface method (RSM) in the form of a central composite design with 6 central point (α =2). Optimal and control samples were examined in terms of qualitative characteristics such as protein, fat, sugar, vitamin D, calcium, phosphorus, density, peroxid value, textural (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness) and sensory properties during 0, 15, 30 and 45 days after production. Comparison of the optimal and control samples was done in a Duncan's new multiple range test using SPSS ver: 9. 1 software. Results and discussion: The results revealed that an increase in the percentage of almond replacement with Ganoderma lucidum resulted in an increase the density and hardness. Independent variables had not a significant effect on the adhesive force and (b*) of the produced samples, and only almond substitution with Ganoderma lucidum had a significant effect on increasing adhesiveness. Springinesss, gumminess and chewiness, and also (L*) and (a*) increased with increasing sucrose substitution with stevioside-isomalt and almond with Ganoderma lucidum. The lowest density was belonged to sample contains 25% level of almond substitution with Ganoderma lucidum and 75% sucrose substitution with stevioside-isomalt. The interaction effect of sucrose substitution with stevioside-isomalt and almond with Ganoderma lucidum showed that, springiness increased with reducing substitution levels of sucrose with stevioside-isomalt and almond with Ganoderma lucidum. Treatments obtained by the model contain 68% sucrose substitution with stevioside-isomalt, 25% almond substitution with Ganoderma lucidum and 55° C temperature and 38% sucrose substitution with stevioside-isomalt, 0% almond substitution with Ganoderma lucidum and 60° C temperature, were introduced as optimal samples to maintain the quality characteristics and increase Luz nutritional value. Comparison between treatments showed that the optimal and control samples had not significantly different (P>0. 05), in terms of protein content and density. During storage time, peroxid value of optimal samples were lower than the control sample (P<0. 05). Based on the results of sensory evaluation, the optimal and control samples had not significantly different (P>0. 05), in terms of colour and sweetness, but the optimal samples received a lower overall acceptance score than the control sample (P<0. 05). In the microstructure evaluation of the optimal samples, due to the presence of Ganoderma lucidum, the uniformity of the structure of the samples was reduced and a gel network with larger particles and more pores was formed. Conclusion: According to the results of qualitative characteristics evaluation of the treatments, substitution a part of the sucrose with stevioside-isomalt and almond with Ganoderma lucidum in Luz formulation led to a successful reduction of total sucrose and fat, and an increment of calcium, phosphorus and vitamin D.

Introduction: Edible mushrooms consumption and cultivation as a food source has a long history and has attained great commercial importance. Mushrooms are eukaryotic organisms. There is chitin in the cell membrane of mushroom (Fungi) and they do not have the ability to photosynthesize. Edible mushrooms are important in terms of nutritional value among agricultural products around the world and in recent years the consumption of mushrooms has greatly increased. Edible mushrooms are rich in a variety of vitamins, proteins and soluble fats. They are also eaten as a main or a lateral food in raw or cooked form in a variety of appetizers, soups, stews, sandwiches and salads. Low calorie intake is good for those who want to lose weight. Mushrooms strengthen bones and are good for vitamin D deficiency. This vitamin is fat-soluble and comes in a variety of forms, including D1, D2 and D3. It is also known as sun vitamin, which is biologically active in animals and humans after sun exposure or UV radiation. Vitamin D deficiency causes rickets in children and osteoporosis in adults. Vitamin D consumption is associated with a significant reduction in the risk of breast cancer, colon cancer, prostate cancer, autoimmune diseases and cardiovascular disease. Some foods that are sources of vitamin D include: fish, cow liver, fish liver oil, cod and egg yolk. Moreover, some foods such as milk, cereals, some juices and processed cheese, yogurt, Margarine and ice cream can be fortified with vitamin D. Because many foods are low in vitamin D, many countries enrich foods with vitamin D in order to prevent osteoporosis. Enriching foods with vitamin D leads to more calcium availability in children, the elderly and women after menopause. As a result, vitamin D is important, and its deficiency is a major social problem. Mushrooms are known to be a good source of vitamin D. Mushrooms contains large amounts of ergosterol and pro-vitamin D2, which can be converted to vitamin D2 by UV rays. Vitamin D is an essential vitamin for people in communities. Mushrooms produce vitamin D2 in response to UV rays, which can be used as a valuable source of vitamin D2. In the present study, the effect of UVB irradiation on D2 levels, antioxidant activity and microbial population of white button mushroom was investigated. Material and methods: white button mushroom in different forms (Whole mushroom, sliced mushroom and mushroom powder) and at different distances (4, 8 and 12 cm) from UVB irradiation source for 2 hours and then to measure the amount of vitamin D2 HPLC method is used. For scavenging activity, DPPH free radical method and for reducing power, Fe 3+ ion method to measure antioxidant activity is used. Also, PCA methods for total bacterial counting and DRBC for mold and yeast counting were employed. Results and discussion: According to the results, the amount of vitamin D2 was significantly increased in the treated mushrooms. The D2 level in the sliced mushroom with a thickness of 3 mm reached 94. 37± 6. 66  g/g (701. 10 % increase compared to control sample), which was more than other forms (sliced mushrooms with a thickness of 6 mm, whole mushroom and mushroom powder). This indicates the effect of the sample's contact surface with the irradiation source on the amount of produced vitamin D2. Also, the maximum amount of vitamin D2 at a distance of 4 cm 185. 46 ± 5. 41 g/ g DM (1474. 34% increase compared to the control sample) in the sliced sample (a thickness of 3 mm), this represents the importance of distance from irradiation source to quantity of the vitamin D2 production. Moreover, the effect of UVB irradiation on the antioxidant activity of white button mushrooms in different forms and at different distances from the irradiation source was also investigated. The results proved that UVB irradiation doesn't have significant effect on DPPH free radical scavenging activity. In the Fe 3+ ion's reducing power the most effective distance was 4 cm (absorption: 1. 68 ± 0. 41) and also the mushroom powder had the highest absorption average (1. 79 43 0. 43) among other forms. Finally, by examining the effect of UVB irradiation on the microbial population of treated mushroom in different shapes and distances, it was found that UVB irradiation reduced the microbial population of the mushroom from 9. 703 ± 0. 16 log cfu/gr in the control sample to 5. 36 log cfu/gr in the mushroom powder. Final Conclusion: According to the results, UVB irradiation had a significant effect on vitamin D2 levels in all treatments. The effect of irradiation on vitamin D2 production decreased with increasing distance and the amount of vitamin D2 in Mushrooms were also decreased. Also, the surface of the samples to exposure to irradiation (mushroom thickness: 3 and 6 mm and the shape of the fungus: whole mushrooms, fungal slides or fungal powder) was effective in the amount of vitamin D2 produced in the samples, so that the amount of vitamin D2 was increased in the treated forms by increasing the contact area of the sample with the irradiation source (3 mm thick sliced mushroom> 6 mm thick sliced mushroom> whole mushroom> mushroom powder). The result of the UVB irradiation effects on the antioxidant activity of the white button mushroom revealed that the level of scavenging activity of DPPH radical decreased by reducing distance from the irradiation source. However, the effect of irradiation on the reducing power had opposite effect, the reducing power decreased with increasing distance, however, did not have a significant effect on antioxidant activity of mushrooms. Due to the antimicrobial properties of UV radiation, the microbial population of mushrooms treated with UVB irradiation was decreased and this effect decreases with increasing distance from the radiation source. According to researches, the levels of vitamin D2 produced in edible mushrooms exposed to UVB irradiation are very available to the body and it can provide the body's need of this vitamin. According to the obtained results of the present study, it can be concluded that the treatment of white button mushrooms with UVB rays to enrich it via increasing the amount of vitamin D2 is a fast, safe and accessible way.