HALAL JOURNAL
Year:2021 | Volume:4 | Issue:3|Papers Count:7

Introduction: Today, the role of brands in the success of a product has become much more important than in the past and the issue of "halal" has been introduced in the commercial and economic field as a "brand". On the other hand, if attention is paid to the desired quality of the product, it will lead to the creation of a brand called "Tayyeb". Methods: The present study was conducted with the aim of determining and presenting effective strategies in the field of design and commercialization of "Tayyeb" brand. Therefore, the data, statistics and library information collected from the experiences of forming a global halal brand were studied descriptively-analytically and also some information was obtained from field surveys (through interviews with experts). The obtained data set was evaluated using 4 and 9 cell matrices. Results: The findings indicated that in order to "design and commercialize the Tayyeb logo" based on the position in the 4 cells matrix, one should try to move forward by improving internal factors and taking advantage of the opportunities ahead. However, the position of this issue in the 9 cells matrix indicated that the appropriate strategy is selective investment and optimization and moving towards investment and its growth and development. Conclusion: Based on the results, Iran can enter aggressively in the first place and also in the second place in the field of commercialization of Tayyeb brand.

Introduction: Today, considering the daily growth rate of cardiovascular diseases, the tendency for consumption of low-fat products and use of plant-based foods such as nuts and seeds depending on the profile of fatty acids is increasing. Functional products are foods that go beyond basic nutritional needs, have valuable properties and health for the human body. Due to the use of chemicals (such as dyes, sweeteners, preservatives, etc. ) in beverages and their adverse effects on human health, researchers today are looking for ways to optimize traditional and natural beverages. Meanwhile, in the society today, mixed drinks have a special place. Therefore, the purpose of this study was to produce a new useful drink using walnut kernel, based on whey powder and inulin. Methods: For this purpose, to evaluate the sensory properties, the formulation of this drink includes walnut (3, 5 and 7%), whey powder (5, 10 and 15% by weight) and inulin as a prebiotic and improves sensory properties (0. 1, 0. 2 and 0. 3% by weight) was optimized by the response surface methodology. Results: The best overall sensory property was that of the formulation containing 5% whey powder, 7% walnuts, and 0. 3% inulin. Due to the high importance of whey powder in most sensory properties as well as whey powder-inulin interaction, the most important interaction in the analysis of interactions on sensory properties was recognized. Conclusion: The use of powdered cheese, walnut kernels and inulin in appropriate proportions leads to the production of a drink with high acceptance by the tasting judges, which can be used as a healthy and useful snack.

Background and objective: Tourism destination competitiveness is a complex and multidimensional concept. The World Economic Forum (WEF) has been prepared and submit the reports about tourism competitive, travel assurance and respond to the transportation requests since 2007. This peper contains strategies based on internationally accepted indicators for the development of tourism in Iran with the aim of achieving a competitive advantage and increasing the competitiveness of Iran's tourism destination. Results: The research findings showed that the position of global competitiveness and regions of Iran has experienced an upward growth since 2015, however, this growth is very slow. Also, among the 14 indicators studied, Iran's ranking in the business environment, international acceptance and transportation infrastructure, land and port with a decline and unfavorable situation in 2019 compared to previous years and in other indicators has experienced relatively better conditions. Conclusion: What was obtained from the review of competitiveness reports was the unfavorable situation of Iran's competitiveness in the tourism environment that requires a paradigm shift and operational transformation in the pillars of the economic-political system of tourism.

Introduction: Nowadays, adding biological compounds to free and finegrained form in food packaging is one of the appropriate technologies. This study was performed to prepare a new degradable coating with free form and encapsulation of aqueous extract of Heracleum persicum L. with nanochitosan to increase the shelf life and improve the sensory properties of shrimp during refrigeration. Methods: In order to coat shrimp samples, nanochitosan with extract of Heracleum persicum L. 1. 5-3% was used freely and finely coated and the effects of different coatings were prepared for microbial, chemical and sensory evaluation of shrimp during 16 Day in refrigerator. The aqueous extract of Heracleum persicum L. was prepared, and in the next stage, the free aqueous extract became nanoliposomes. Results: The results of this study showed that encapsulation increases the antioxidant, antibacterial and sensory properties of the extract. Nanochitosan coatings containing encapsulation of aqueous extract of Heracleum persicum L. can effectively prevent microbial growth and chemical spoilage at low pH and the results of peroxide measurements thiobarbituric acid measurements and total volatile nitrogen measurements (P <0/05). Conclusion: Nanochitosan containing aqueous extract of finely coated Heracleum persicum L. extract in comparison with the control treatments, nanochitosan and nanochitosan containing aqueous extract of Heracleum persicum L. showed the most significant effect on the chemical, bacteriological and sensory properties of coated shrimp during the experimental period. Therefore, the form of nanochitosan containing aqueous extract of 3% finely coated Heracleum persicum L. can be used as a suitable coating to increase food in the food industry.

Introduction: Fruits are among the most important horticultural products that play a major role in supplying human nutrition and health needs. The rate of these lesions even reaches 80% in some cases. The fruits are still alive and breathe in the post-harvest stage. They rot after harvest A high percentage of fruit coatings have a chemical structure and are not edible. In this study, various plant extracts were used. Methods: In this study, Thomson orange fruit after coating with extracts of lavender, neem, and clove (at concentrations of 2, 4, and 6 x1000 ml solvent), wax, and chitosan (at three concentrations of 0. 5, 1, and 1. 5 ml solvent), was refrigerated for 100 days at 7 degrees Celsius and approximate humidity of 90%. In this study, various parameters including titratable acidity, soluble solids content, ripeness index, and protein content in Thomson Novel orange fruit, were treated with extracts prepared using aqueous and ethanolic solvents of various plants, were measured. For each treatment, distilled water was considered as control and for chitosan, chitosan was considered as control. Results: The results have shown that the wax treatment showed the highest acidity with 1. 82 and then 1. 5% chitosan treatments and neem with 2x 1000 with values of 1. 87 and 1. 74 in the fifth sampling period (100th day). Control and chitosan treatments showed the highest amounts of soluble solids in the fifth sampling period, with values of 10. 66 and 10, respectively. This process was the same for solubility as the solids content. Regarding the amount of protein, the highest amount was related to the treatment of wax and chitosan that was 1. 5%, and then ethanolic lavender was 6x 1000 with values of 80, 80, and 75. 33, respectively. Conclusion: The antimicrobial effect and quality enhancement of the properties of the products have been proven by some natural compounds. Therefore, for commercial use, these results should be tested by coating the fruit using different concentrations on fresh products at the commercial level. As a result, the treated fruits are significantly different regarding titratable acidity, soluble solids content, ripeness index, and protein content. Among the applied treatments, the treatment of wax and ethanol lavender extract was 6x1000 and ethanolic clove was 6x1000, and chitosan coating was 1. 5% better than the other treatments, and lavender extract and chitosan can be used as two natural compounds. While they are safe for human health, they have medicinal properties and are also halal.

Background and objective: Gelatin is used as an important component in the structure of food and medicine due to its special properties. The gelatin used in industry is mainly produced from animal species of bovine and porcine. In some cases, to reduce the cost of the product, a substandard raw material or other than what is stated in the product labeling is used. This is especially important in cases where the health of the consumer is endangered or when the use of certain substances is contrary to the religious precepts and beliefs of the community. Therefore, the ability to identify, detect and, in a more comprehensive way, authenticate the components of food with the origin of living organisms is essential for the health control system of the country. Identification of the species used in the gelatin structure is necessary from the perspective of consumer confidence in food health safety as well as religious beliefs. Results: Several methods have been introduced to determine the species in gelatin and its products from around the world, each has its advantages and disadvantages. In this research, the physical, chemical, and biological analytical methods used to identify the origin of gelatin and the authentication of the Halal product have been investigated. Methods such as FTIR spectroscopy, chromatography, ELISA, and polymerase chain reaction have been used for this purpose. One of the most successful methods is the PCR and its developed methods that can detect, identify and differentiate close species with sensitivity, specificity, high speed, and low-cost process. Conclusion: The validated DNA based methods such as PCR are more efficient than other methods and they can be used as reliable methods with 99% confidence, with a low detection limit (about nanograms of DNA per gram of sample). of course, specificity, sensitivity, robustness, reproducibility and repeatability of test method must be tested.

Introduction: From the Islamic point of view, food quality standards are expressed based on the concept of Halal and Tayyib. A food is Tayyib when it is pure and pure from all material and spiritual aspects. Due to the long history of date palm trees in Iran, the purpose of this study was to develop a model for evaluating the quality and ranking of dates based on good indicators. Methods: For this purpose, first, the stages of cold storage and packaging of date palm were evaluated in detail. In the next section, the existing national and international laws, standards, and challenges in the field of date fruit production, processing and packaging were discussed based on AHP method. Tayyib's parameters include being Halal, attractiveness, health, originality, and efficiency which for each of them were defined components and they were given weight. In the next step, checklists were prepared for all stages of cold storage, processing and packaging, based on the studies performed, and the main features and requirements were defined. Results: With the obtained information, the quality and ranking evaluation patterns were designed with specific criteria. In order to rank the units, first the evaluation points were given to each of the studied criteria using evaluation and scoring tables. Then the score of each criterion was multiplied by the coefficient of the relevant component and the total score of the criteria was obtained in each unit. Conclusion: Based on the results, Thus, the rank of the units (Tayyib class 1, Tayyib class 2, Tayyib class 3 and none) were specified.