ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION
Year:2021 | Volume:12 | Issue:2|Papers Count:12

Background and objectives: Cheese is one of the most valuable dairy products in the world and Iran. Due to increasing fat-related diseases such as cardiovascular disease and obesity, the replacement of cheese fat with oils containing functional fatty acids and lower saturated fatty acids has been seriously taken into consideration, recently. The aim of this study was production of functional cheese by partial replacement of milk fat with grape seed oil (GSO) as a source of essential and unsaturated fatty acids. Materials and methods: Fresh milk was prepared from Maku farms. In order to standardize the milk fat, different ratio of GSO (Olitalia trademark) and cream (25: 75, 50: 50 and 75: 25) were used. Then, white-brined cheese samples were produced according to general industrial method. A control cheese sample was produced from whole milk. The physical and chemical properties of cheese samples including pH, acidity, fat, salt and moisture content along with sensory properties during the 60 days of cheese ripening were measured according to the Iranian National Standard Organization test methods, No. 2852, 1809, 760, and 4938, respectively. Measuring fatty acid profiles was done by gas chromatography method and lipolysis index was determined. Results: The results of this research showed that there was no significant difference between samples substituted with GSO and control sample regarding pH, acidity, moisture and salt content (P>0. 05). However, the effect of ripening time on aforementioned properties was significant (P< 0. 05). All samples containing GSO had more essential fatty acids and lower saturated fatty acids compared to the control. Therefore, the amount of linoleic acid in the control samples and samples containing 25%, 50%, 75% of GSO, were 3, 17, 20 and 35 (%) and the amount of oleic acid, 22, 26, 27. 5 and 29. 5 (%), respectively. The results of sensory evaluation showed that in the term of texture, control sample had the highest score, while cheese containing 75% GSO gained highest score in terms of color, odor and taste. Generally, whitebrined cheese containing 75% GSO had the maximum overall acceptability score. Conclusion: The results of this research showed the feasibility of cheese fat substitution with grape seed oils for producing more healthy, nutritional and functional white-brined cheese.

Background and objectives: The use of non-caloric or low-caloric alternatives in the production of food with reduced carbohydrate and fat levels are very important. In this research, the best formulation of chocolate dairy dessert was obtained using stevia and inulin as sugar and fat replacers, respectively. The production of diet products for individuals with cardiovascular disease, blood pressure, non-insulin-dependent diabetes, obesity and so on is the practical purpose of this study. Materials and methods: In this study, stevia and inulin were used as sugar and fat replacers in chocolate dairy dessert formulation, respectively. In order to optimize the low-calorie chocolate dairy dessert, three factors including inulin concentrations (0 to 8 g/100 g), stevia concentrations (0 to 0. 06 g/100 g), and storage time (1 to 14 day) were evaluated using response surface methodology (RSM) with Face-Centered Central Composit Design. The physicochemical properties including fat and protein content, dry matter content, calorific value, antioxidant activity, color and sensory properties were analyzed in the chocolate dairy dessert. The antioxidant effects of stevia in dairy desserts was investigated using iron reducing power test and DPPH radical scavenging activity. The samples were evaluated for appearance, consistency, odor, and taste using the 9-point hedonic scale method. Results: The results showed that the energy values of the chocolate dairy dessert samples decreased significantly with reducing fat level. DPPH free radical scavenging and reducing power assays in chocolate dairy desserts showed that samples with higher amounts of stevia extract had higher antioxidant activities. In addition, dairy desserts containing stevia extract showed high levels of free radical scavenging activities during two weeks’ storage that may result in delaying fat oxidation and increasing shelf life of the stevia containing food product. The L* values was negatively affected by the inulin addition. No significant differences were observed regarding a* and b* values between different samples. Overall acceptability decreased by increasing inulin levels up to more than 4% and stevia levels to more than 0. 03%. Conclusion: Based on the results, the optimum formulation model of low-carb and fat chocolate dairy dessert was prepared with 5. 628 g/100 g inulin, 0. 032 g/100 g stevia, and 5. 83 g/100 g.

Background and objectives: Food is considered not only as a source of energy and essential ingredients for growth and health but as a source of bioactive compounds with beneficial effects. Bioactive peptides are considered as functional compounds that have been known in food recently. Enzymatic hydrolysis is used to improve the functional properties of plant proteins. One of the features of the protein hydrolysates is their antioxidant activity, which makes it possible to use them as antioxidant agents in the diet. In this study, the effect of different enzymes and their combination in the production of protein hydrolysates with high functional and antioxidant properties was investigated. Material and methods: Faba bean protein isolate was enzymatically hydrolyzed by trypsin and alcalase each, and in a successive way with trypsin and alcalase at the concentrations of 1. 5 and 3% for reaction time of 3 h. The optimum temperature of 37 and 50 ° C and pH of 7 and 8. 5 was used for trypsin and alcalase, respectively. The solubility parameters at pH 2-12, foaming and foam stability at the pH level of 4, 6, 8 and 10, DPPH radical scavenging activity, and iron chelating activity of protein hydrolysates were investigated. Results: The results showed that enzymatic hydrolysis increased the solubility, especially in acidic pH range. The protein hydrolysates derived from alcalase and trypsin-alcalase combinations (at the concentration of 3%) showed the highest solubility of 64. 51% and 60. 95% at pH value of 3, respectively. Foaming capacity enhanced with pH increment from 4 to 8. The maximum and minimum foaming capacity of protein hydrolysates were observed at pH values of 8 and 10, respectively, while protein isolate created no foam at pH value of 4. The highest foam stability was observed at pH level of 8 in all samples. The results also showed that hydrolysis of Faba bean protein significantly increased the foaming stability (P<0. 05). Hydrolyzed samples from trypsin and trypsin-alcalase combination (at the concentration of 3%) showed the highest foam stability at pH=8. The enzymatic hydrolysis significantly increased the DPPH radical scavenging activity (P<0. 05). Maximum DPPH radical scavenging activity was observed in the alcalase treated samples (75. 71%) which showed significant difference with other treatments (P<0. 05). There was no significant difference in the DPPH radical scavenging activity of trypsin treated samples (72. 54%), and trypsin-alcalase combinations with concentrations of 1. 5% (73. 66) and 3% (73. 62%) (P>0. 05). The enzymatic hydrolysis significantly increased the iron chelating activity compared to Faba bean protein isolate (P<0. 05). Conclusion: The results showed that different enzymes under constant hydrolysis conditions have different effects on a single substrate. Enzymatic modification of proteins creates a natural antioxidant source in food models, which may increase the shelf-life of products.

Introduction: Capsicum annuum L. fruits contains large amounts of natural antioxidants and essential substances such as vitamin C, carotenoids, phenolic compounds, and minerals especially potassium. apparent quality of the crops, such as the shape, color, size, freshness, lack of physiological disorders and storage diseases, have crucial role in the marketability of green bell peppers. Therefore, this crop always requires a solution to reduce wastes and maintain marketability at postharvest. One of the methods of horticultural crops’ waste reduction is the use of edible and non-edible coatings that due to changes in gas and gas exchanges with the surrounding environment caused a delay in quality loss of the products and consequently longer postharvest shelf-life. Background and objectives: In order to reduce the waste and preserve the quality of green bell peppers (“ California Wonder” cultivar), a factorial experiment design was performed at the University of Elam at 2018. Experimental treatments were included Aloe vera gel 25% and 50%, Arabic gum 5% and 10%, Aoe vera 25%+Arabic gum5%, Aloe vera 25% + Arabic gum10%, Aloe Vera 50%+Arabic gum 5%, Aloe vera 50% + Arabic Gum 10% as immersion coating solutions and control. The effects of coating treatments on the green bell pepper characteristics was investigated during 14 and 28 days of storage at 10° C and 90% RH. Results and Discussion: The results showed that with increasing the storage period, the quality and marketability of pepper fruits decreased, but Arabic gum and Aloe vera coating maintained the quality and marketability of green bell peppers during the storage. In the present study, Arabic gum10%, Aloe vera 25% + Arabic gum 10% and Aloe vera 50% + Arabic gum 10% treatments were more effective in most of the characteristics and maintenance of green bell peppers quality during storage. These treatments showed less weight loss and ion leakage compared to other treatments. Moreover, marketability, total soluble solids, titratable acidity, total phenol, total antioxidant capacity, total chlorophyll and activity of catalase and peroxidase were preserved during 28 days of storage. Arabic gum 10%, probably due to forming a thick layer and therefore fewer fruit exchanges with the surrounding atmosphere, showed the most preservative efficiency among different coating formulations. Conclusion: According to the results, Arabic gum 10% alone or in combination with Aloe vera gel 25 and 50 (%) are recommended as suitable coating solutions for waste reduction and maintenance of green bell peppers quality and marketability during storage.

Background and objective: Pectin as a natural polysaccharide possesses valuable and wide spectrum of functional properties including thickening, gelation, stabilization, emulsification, and cation-binding agent, etc for various applications in food, drug, and cosmetic industries. All of the required pectin for industries are provided from abroad while there is a good potential for production of this valuable biopolymer from waste of the beverage industries. In addition, pectin production is relatively simple and low-cost with high added-value. Pectin is produced only at the laboratory scale and has not yet been industrialized in Iran. Therefore, the purpose of this research was to optimize the pectin extraction from the waste of orange juice industry in the laboratory scale and then, scaling up its semi-pilot extraction. In this research, for the first time in Iran, the process line of semi-pilot scale extraction of pectin from orange peel was designed and finally, the possibility of industrialization and localization of the pectin was evaluated. Materials and methods: First, the effects of pH values (1. 5-3), extraction time (1-4 h), and S/L ratio (1: 10-1: 30 g/mL) on yield of pectin extraction were optimized. Then, semi-pilot scale production of pectin at the optimized laboratory conditions was obtained. Two filtration methods (filter press and centrifuge) were used to remove impurities. The yield, DE and galacturonic acid content of the extracted pectins in the semi-pilot scale were compared with the laboratory one. Results: The results indicated that all the parameters had significant effects on the yield of the extracted pectin (P≤ 0. 05). Also, increasing the pH from 1. 5 to 2 increased the yield. In this regard, the highest yield (14. 87 g/100 g (d. b. )) was obtained at pH=2 and decreased to 6. 65 g/100 g (d. b) by pH increment to the value of 3. Moreover, the yield significantly enhanced by increasing extraction time up to 3 h and then remained constant. Furthurmore, the yield was increased from 16. 55 to 18. 84 g/100 g (d. b. ) by increasing the S/L ratio from 1: 10 to 1: 15 and then decreased. Designing the pectin production line was done and semi-pilot scale extraction was done at the optimized conditions (pH of 2, S/L ratio of 1: 15, 3 h). The yield of extracted pectin in the semi-pilot scale (which filter press employed instead of centrifuge) was more than that obtained at the laboratory scale althogh its galacturonic acid content was lower than that obtained at semi-pilot scale. When centrifuge was employed, the extracted pectin at the semipilot scale was comparable with laboratory one, indicating its high purity. Conclusion: Results indicated that pectin yield and quality extracted at the semi-pilot scale extraction in which centrifuge was employed (instead of filter press), were similar to the pectin extracted at the laboratory scale and therefore, producting the pectin with high yield and quality at the semi-pilot scale is possible.

Background and objective: Stevia is a valuable medicinal plant. However, by introduction of stevia as non-calorie sweetener its demand is increased worldwide. Consequently, the important step after medicinal plant cultivation is proper planning for its processing and packaging. The main objective of this study was to evaluate the effects of storage time, cultivation region, and type of packaging on the biochemical composition of Stevia plant. Materials and methods: This research was designed concerning the effects of storage time, growing region, and the type of packaging, on the stevia dried leaves quality, based on factorial design with four replications. For this purpose, leaf samples were collected from both Gorgan and Aghghala as steppe and semi-arid lands, respectively. The harvested leaves were dried under shad conditions and kept for three months in different packages including glass, plastic, paper and foam types. Finally, the visual quality of the samples and the variation of chemical compounds at the end of experiment were investigated compared to the control. Finally, total phenol (Folin-Ciocalteu), total flavonoids, DPPH scavenging antioxidant activity, total sugar, and reduced sugar content (Fehling) were measured. Results: Analysis of variance showed that the total phenolic compounds as well as flavonoid contents were decreased by storage time. The highest antioxidant activity as well as the highest total sugar content was observed in the leaves collected from Aghghala area. The antioxidant activity of stored samples was relatively lower than that of control. Unlike, the reducing sugar and total sugar of samples showed increasing trend over the storage time. The cultivation area and the type of packaging showed significant effects on the antioxidant activity. Among different types of packaging materials, the highest antioxidant activity was observed in the samples stored in glass packaging. In contrast, the reducing sugar of stevia leaf extract increased in the package of paper packets and plastic bags. The investigated packages did not show significant effect on the total phenol and flavonoid contents as well as total sugar. The simultaneous effects of cultivation area and packaging type on the antioxidant activity, total sugar and reduced sugar showed a significant difference. Samples which were packaged in plastic sacs contained higher amounts of total sugar compare to the other treatments. Conclusion: It can be concluded that the maximum amount of total flavonoid, total sugar and reducing sugar were recorded at the end of storage period. According to the results, stevia collected from Aghghala region was biochemically more potent than those from Gorgan. It has been shown that dried leaves of stevia in glass packaging had the highest antioxidant activity. Thus, it is recommended that for long-term storage time the dried leaves of stevia should be stored in glass containers.

Background and objectives: Food, in addition to eliminating hunger and providing essential nutrients, should improve the health and physical and mental health of the consumer. In this regard, there is high tendency for consumers to select novel foods with high nutritional and health benefits. Probiotics are living microorganisms that provide useful effects on host health if they are consumed alive and sufficiently. Using appropriate prebiotic compounds and selecting suitable carriers for probiotics may increase the growth and activity of these beneficial bacteria. Soybeans and their products are considered to be good carriers for probiotic microorganisms that can increases the growth and activity of these bacteria. The purpose of this study was to investigate the effects of inulin as prebiotic compound and green tea extract as antioxidant in increasing the viability time of Bifidobacterium longum in synbiotic soy ice cream. Materials and methods: In order to produce synbiotic soy ice cream, different concentrations of green tea extract (1, 2 and 3%), inulin (1, 2 and 3%), and probiotic bacteria Bifidobacterium Longum (107 CFU/ml) were added to synbiotic soy ice cream formulation. Therefore, 10 treatments were designed according to completely randomized design with three replicates. Polyphenolic content, total acidity, overrun, peroxide value, viscosity, color indices (lightness, redness, and yellowness), sensory parameters (odor, taste, texture and overall acceptance) were measured one day after production. Also, the survival rate of Bifidobacterium Longum (CFU/ml) of soybean ice cream samples were determined during 21 days of storage at-18° C. For data analysis and comparison, Duncan's multiple range test was used at probability value of 5% by Minitab software version 16. Results: The results showed that by increasing the concentration of inulin and green tea extract in the synbiotic soy ice cream formulation, overrun, yellowness index (b*), lighting index (L*), score of sensory parameters including odor, taste, texture and overall acceptance decreased, while acidity, the viability rate of Bifidobacterium longum, viscosity and redness (a*) increased. Also, after 21 days of storage in all treatments, including control, Bifidobacterium longum population was higher than 106 CFU/ml. In contrast to inulin, increase in the concentration of green tea extract had a significant effect on the reduction of peroxide value. Although the sensory properties of the treatment containing 1% green tea extract and inulin were not significantly different in comparison to that of control, this treatment gained the maximum acceptability. Conclusion: Production of synbiotic soy ice cream containing 1% green tea extract and 1% inulin with optimal qualitative and sensory properties along with good health properties is possible.

Background and objectives: Despite of food production increase over the past half-century, food security has a strategic issue and an important goal of agricultural policies in many countries. The bread supply chain is critical because of its important role in food security. Bread is one of the most important items in the household food basket. A bread supply chain starts from wheat production and ends to household table. But despite high consumption and three thousand year past actives of grain cultivation, flour production and bread making in Iran, bread is at its lowest level of quality respect to the world standard. This is due to the risks that the bread supply chain has been damaged. The aim of this study was the application of bread supply chain framework to explain risk management strategies of bread production and consumption in Khouzestan province. Materials and Methods: The risks of the bread production and consumption identified and classified based on observation, interviewing and literature review tools. Then, risk management solutions identified and rated with focal group technique in six steps including of planning for the focus group, identifying the group composition, conducting the participants to get the answers to the questions, recording the participants' responses to the questions, data analysis and reporting the findings, by managers and experts of bread and flour field and consumers. The research tools was semi-structured and structured interview and checklist. The research community was the managers and experts in the field of bread, flour and consumers in Khouzestan province that revelatory cases sampling was used for selection of the people. The number of participants per focus group of bread production and consumption was 10 participants. Two focus group separately held with participants of per part that session lasted for 60 minutes. Results: The results of the research showed that in the bread production sector, the solutions presented in relation to the inputs supply risk, baking process risk and product health risk with a score of 73. 33, 63. 18 and 61. 25 respectively and in the bread consumption sector, the proposed solutions regarding product quality risk, product purchase risk and information risk with a score of 88. 83, 62. 5 and 60 are the highest percentage in adjusting these risks. So, these should be placed at the top of the attention of officials in order to improve the quality of bread in Khouzestan province. Conclusion: Considering that in the previous studies in this field has been investigated a quantitative paradigm, this research explain this subject with focus group and the use of expertise and experience of the experts in qualitative research. So, as viewed by experts supply of high quality and health flour, removing of soda and salt in the bread, completing of baking bread process, observing the consumption of water, salt in baking bread, improving the quality of bread, buying bread daily and the amount of consumed, inform people about the dangers of baking soda and high salt in the breads and consuming more whole grains are important solutions of bread production and consumption risk management. Therefore, the problem of flour quality solved by using of systematic thinking and smooth quality flour has been delivered to the bakers. Also, continuous monitoring and control of bakery, continuous applied research to improve bread quality and the implementation of legal regulations on the removal of juice and salt control intensified.

Background and objectives: In order to preserve the quality of fresh meat products, keeping them in the refrigerator is absolutely necessary. Nevertheless, it is not possible to protect these products for more than a few days against chemical and microbial spoilage. In this regard, one of the novel methods of preservation is the application of natural antimicrobial and antibacterial agents with the ability to increase the shelf-life and retain the natural appearance of fresh meat and poultry products. Due to the short-term duration of chicken breast in the fridge (4-5 days), the present study was conducted to assess the possibility of extending the shelf life of chicken fillets using whey protein isolate (WPI)-based coating containing Satureja hortensis L. essential oil stored under refrigeration conditions. Materials and Methods: To make coating solutions, after preparation of WPI solutions (10%), 5% glycerol as plasticizer was added and the mixture was homogenized properly. For preparation of WPI coating solutions containing Satureja essential oil (WPIEO), different amounts of Satureja hortensis L. essential oil (0. 5, 1 and 2 %) were added to the WPI coating solutions. Antioxidant capacity based on thiobarbituric acid (TBA), peroxide value, and antibacterial (mesophilic and psychrophilic bacteria count) properties of the samples were determined. Chicken breast fillets coated by different solutions, i. e. coated sample with WPI coating (WPI-C) and those incorporated with essential oil (WPIEO) solutions were analyzed and compared with the control sample (without coating) during 0, 3, 6 and 9 days of storage period. Results: There were significant differences between all WPIEO samples and control for pH, TBA, POV and psychrophilic and mesophilic bacteria count during the storage time (p<0. 05). As the amount of essential oil in coated WPI increased, the bacteria counts reduced and antioxidant power increased, significantly (p<0. 05). However, no significant differences were found for the aforementioned parameters between control and WPI-C samples. In general, the lowest POV and TBA were related to WPI-2 % EO samples during all storage time. At the end of storage time (day 9), POV was increased from 1. 37 to 4. 82 (meq O2 Kg-1 fat) and TBA from 0. 016 to 0. 028 (mg malonaldehyde per kg meat) for WPI-2% EO samples. However, in the case of control POV was increased from 1. 49 (day 0) to 10. 05 (meq O2 Kg-1 fat, day 9) and TBA from 0. 015 (day 0) to 0. 052 mg malonaldehyde per kg meat (day 9), respectively. Although the total mesophilic and psychrophilic bacteria count were increased in all samples during the storage time, microbial growth were lower in WPIEO-2% samples with bacteria count of 0. 98 log CFU/g and 1. 07 log CFU/g for mesophilic and psychrophilic bacteria, respectively. Conclusion: The results of this study showed that the microbial load and antioxidant activity were not improved by the application of free essential oil WPI coating in the chicken breast. However, WPI edible coating containing Satureja hortensis L. essential oil could enhance the shelf-life of chicken fillet under refrigerated conditions. Therefore, this edible coating might be effective carrier of Satureja hortensis L. essential oil which is able to control the release of antimicrobial and antioxidant active compounds on the chicken breast during the storage period.

Background and objectives: Button mushroom (Agaricus bisporus) is a food with high nutritional value that is allocated about 40% of the mushroom market share and contains 32. 5 % protein, 1. 6 % fat, 9. 2 % fibre, 7. 5 % ash, 6. 8 % moisture, and 42. 4% carbohydrate on dry weight basis. Button mushroom is highly perishable product with a maximum shelf-life of eight days at 4° C. Thus, in order to increase the shelf life of button mushroom and produce high quality product, infrared (IR) dryer was used in this study and mass transfer kinetics of the samples were measured. Materials and methods: In this study, drying of button mushroom in an infrared dryer at irradiation power of 150, 250 and 375 W and distances of 5, 10, 15 and 20 cm were investigated. The effect of lamp power and sample distance from radiation source (IR lamp) on drying time and rate, and moisture diffusion coefficients was investigated in a factorial experiment by completely randomized design. For drying kinetics modeling, nine mathematical models containing Fick's Diffusion, Approximation of diffusion, Page, Modified Page – II, Newton, Midilli, Logarithmic, Verma and two term were evaluated and the best model with the highest correlation coefficient and the lowest standard error was selected. Results: The results showed that the effect of IR lamp power and distance is significant on the drying process of button mushroom. Increase in IR lamp power from 150 to 375 W, and the reduction of distance from 20 to 5 cm decreased the drying time of button mushrooms 56. 6 and 55. 3 %, respectively. The maximum drying time was related to the power of 150 W and 20 cm IR lamp distance, which took 190 minutes to complete the process. Furthermore, the lowest drying time is related to 375 W power and 5 cm lamp distance with a record period of 30 min. Due to increasing the lamp power and reducing IR lamp distance in the drying process of button mushroom, the effective moisture diffusivity coefficient was an increasing trend. By increasing the lamp power from 150 to 375 W, the effective moisture diffusivity coefficient (at a distance of 5 cm from the lamp) is increased from 3. 8×10-9 m2s-1 to 11. 0×10-9 m2s-1. By increasing the sample distance from 250 W lamp, from 5 to 20 cm, the effective moisture diffusivity coefficient for a button mushroom decreased from 7. 0×10-9 m2s-1 to 2. 2×10-9 m2s-1. Conclusion: Effective diffusivity coefficient of button mushroom moisture was obtained between 1. 2×10-9 to 11. 0×10-9 m2/s. In modeling of mushroom drying process, Page model was better fit with the experimental results compared to other models.

Background and objectives: Emulsions consist of two immiscible liquids (usually oil and water) where one of the liquids is dispersed in the other in form of small (0. 1-100μ m) spherical droplets. Emulsions are thermodynamically unstable due to the unfavorable contact between oil and water molecules. Proteins and hydrocolloids are natural biopolymers extensively used in many food colloids and emulsions. The interactions between the proteins and hydrocolloids may play a significant role in the structure and stability of emulsions. Sodium caseinate (CN) has been widely used in the formation and stabilization of food emulsions due to its excellent functional and nutritional properties. Basil (ocimum basilicum) is an herbaceous plant popularly grown in India and Iran. Since basil seeds are available in abundance, there is a great potential to utilize the gum of basil seeds as a functional ingredient in the food industry due to its potential uses as a thickening and stabilizing ingredient. Therefore, the aim of this research was to study the emulsifying properties of basil seed gum when mixed with a CN-stabilized emulsion and to demonstrate the effect of basil seed gum on the rheological, particle size and stability of CN-stabilized emulsions. Material and methods: To study the effect of basil seed gum on behavior of stable emulsions with sodium caseinate, emulsions with a fixed concentration of protein (0. 5 wt%) and different amounts of basil seed gum (0, 0. 005, 0. 02, 0. 08, 0. 15 and 0. 3% w / w) were prepared in pH 6. 5. The emulsions prepared by using a sonicator with a nominal power output of 150 W and an operating frequency of 20 kHz. Creaming index emulsion through visual observation, the rheological properties by rheometer MCR 301, mean diameter, particle size distribution, specific surface area and Span was measured with the device master sizer Model 2000. Results: The results of stability showed that after 28 days the highest was related to the emulsion with 0. 3% Basil seed gum (w/w) and the lowest creaming index was related to 0. 08% and 0. 15% Basil seed gum (w/w). Rheological data showed that all model emulsions exhibit non-Newtonian shear– thinning flow behaviors (n<1). The best model for emulsions without and with 0. 005% and 0. 02% Basil seed gum (w/w) was Ostwald and for the remaining emulsions was Herschel– Bulkley. The consistency coefficient k, which is a reflection of the viscosity, has been significantly increased with the increasing gum concentration. The flow behavior index n, which indicates the extend of shear-thinning behavior is decreased by the increase in Basil seed gum concentration. The results of frequency sweep experiments showed that at low frequency, all emulsions indicated both viscous(G'') and elastic (G') behavior but at high frequency all emulsions only indicated a viscous behavior The results of particle size distribution showed that the addition of Basil seed gum up to 0. 3% had no significant effect on the particle size. At 0. 3% concentration, over presence non adsorbed polysaccharide result in depletion flocculation and significant increase in particle size. 1 Conclusion: The results showed that Basil seed gum could form small emulsion droplets and stabilize emulsions against phase separation by using as low as 0. 08% and 0. 15% (w/w). Basil seed gum can be categorized as a novel surface active hydrocolloid.

Background and objectives: The correction of the sugar or no-fat solid material will cause changes in flavor and texture of ice cream, which is a basic concern of ice cream producers. The reduction of sugar levels in ice cream can be offset by other bulking agents like non-fat solid materials capable of modifying the flavor and texture of the final product. Considering the high nutritional value of dates and that, Iran is one of the world's main producers of dates; it is necessary to study the use of by-products from date processing industry. Whey are among the raw material of cheese factories that have high nutritional value and lower price than milk. In this regard, there is high possibility of using this valuable material. Material and methods: In this study, four replacing levels of date syrup (25, 50, 75 and 100%) instead of sugar in vanilla ice cream based on whey was used. The physicochemical factors including acidity, over-run, melting time of first drop, color features (brightness, redness, yellowness, TCD index, hue), rheological behavior and sensory properties (texture, flavor, color and total acceptance) were investigated. Results: The results of this study showed that with increased replacement of sugar with date syrup in the ice cream formulation due to decrease in the strength of ice cream texture, overrun decreased by 54% for control and 42% for sample containing 100 % date syrup. Similar trends were observed regarding melting index of resistance with 20. 54 and 14. 43 min for the control and 100% date syrup ice-cream, respectively. In addition to this, viscosity decreased significantly (P<0. 05) and by increasing the replacing levels noticeable color changes were observed in produced ice cream samples. The flow behavior index for all samples was lower than 1, which confirms the thinning behavior. Analyzing the sensory characteristics of the produced ice cream showed that ice-cream formulation with 50 date syrup: 50 sugar content brought high score from the panelist point of view. Conclusion: Due to the high nutritional value and the high level of date production in Iran, the use of dates-derived products in particular date syrup is suitable as sugar replacer in ice cream formulations. According to the results, date syrup at 25 and 50% replacing level is a good alternative candidate for sugar in ice cream formulation.