IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Year:2004 | Volume:1 | Issue:2|Papers Count:9

The best method for wheat planning and its food industrial usage is evaluation of its technological properties. For this purpose, the content and quality of protein, hardness degree and rheological characteristics in wheat are very important. In this study, five important wheat varieties of Iran (Alvand of Arak, Khorasan and Hamedan; Chamran of Ahvaz, Khorasan and Shiraz; Rooshan of Arak, Esfahan, Karaj and Yazd; Zagross of Ahvaz and Zarrine of Aurmieh) were evaluated for mentioned factors. The statistical results revealed, highest protein content (11%), protein quality (SDS= 33.67-35.67 mL), hardness degree (59.33-61%), in Rooshan of Karaj; Zagross of Ahvaz and Rooshan of Esfahan; Chamran of Khorasan and Zarrine of Aurmieh varieties, respectively. Based on the quality, the Rosshan of Karaj, Zagross of Ahvaz, Zarrine of Aurmieh, Rooshan of Yazd and Chamran of Khorasan, varieties were recognized for their farinograph and extensograph characteristics (water absorption 65.33%; dough development time 5.33 min; dough stability 19.33 min; mixing tolerance index 57.33 BU; valorimeter value 64.33 unit; maximum resistance to extension 450 BU; dough energy 100.3 Cm2 and extensibility 179 mm). In general, the qualitative varieties could be used for fermentative products (bread) and the others for production of biscuit, cake and cookie.

The physico-chemical properties of 15 pomegranate varieties (collected from Yazd Pomegranate Research Center) and their corresponding juices were investigated. It was perceived that fructose (4.00 - 8.03 g/100g) and glucose (4.14 - 8.65 g/100g) were the predominant monosaccharides, whereas, no disaccharides especially saccharose and maltose were practically detected in all the pomegranate varieties. Among the determined minerals, using an ICP-AE spectrophotometer, the quantities of K, Na, Ca, and Mg were significantly higher than other minerals (Mn, Cu, Fe, Zn, Pb, and Cd) in the fruit juices. In addition, the average concentration of vitamin C, protein, TA, and SSC were 0.08-0.47 mg/100g, 0.42-2.05 %, 5.3-41.4 g/l and 12.1-18.3 oB, respectively. The average of pH was 3.05-4.08.

Owing to disadvantage of fried potato chips regarding. Health and nutrition, in this research we tried to prove the possibility of deletion of frying by vegetable oil.The result of different methods of production proved the dried method of chips is more suitable comparing the other ones.In order to produce the chips through the present variety contain solid, the blanching procedure along with other preliminary process in needed by below steps:- Put the potato chips (flakes) inside the drier- After dehydrating, the vegetable oil as cold or hot between 75-80 splash at a zero, 5 and 10% ratio.- Compare the current products from the chemical & sensory evaluation viewpoint, with the blank. Analyzing the result relying on the Fredman schedule pertinent of priority which in the below result obtained:- There is not any serious different between current products and blank- Mean while, the priority of current and taste product such as texture, color, appearance and salty is better than blank- From the taste viewpoint current tasted sample using 10 PCT oil in it completely complying with blank, although we faced of lacking of negative factor such as quantitative salt, oil and peroxide less than blank.

With regards to importance of fish and fish products as an economic available resource of animal proteins and with attention to their rapid spoilage, 10 samples of Talang queen fish, a commercially important fish which is used in the area of retail, were examined for a comparative study on four quality control methods i.e. determination of total volatile nitrogen (TVN), trim-ethylamine (TMA), histamine and aerobic psychotropic bacterial total count (TC). Considering the standard level of TC, TVN, TMA and histamine (5×105 /gr,30 mg/100g, 10 mg/100g and 5-10 mg/100g, respectively) and according to Fisher's exact test, there was no significant correlation between these factors (P>0.05) but Kappa's Test (Value= 55%) indicates a significant correlation (P=0.05) between TC and histamine in this species and its regression equation derived relating histamine to TC. It is therefore concluded that although the quality control of Talang queen fish can be approximately estimated by measurement of either histamine or total count with the usage of derived equation, but it"s much better to evaluate some of these factors simultaneously to accomplish a precise quality assessment.

With regard to different applications of cellulose in many industries, specially food industry, as well as expending too much money for importing of it, we decided to produce cellulose by Neurospora intermedia on two lignocellulosic substrates (rice straw and sugarcane bagasse) under solid state fermentation system. Neurospora intermedia was cultivated on steam or alkali treated rice straw and sugarcane bagasse for 2, 4 and 6 days, then the enzyme was extracted and its cellulolytic activity was measured. Statistical analysis of data showed that the best conditions for cellulose enzyme production by Neurospora intermedia achieved by cultivating of this fungus on alkali treated rice straw for 6 days.

The traditional way of drying (under uncontrolled condition) has adverse effects on the quality of saffron. It dries in shade and uncontrolled condition. This research is carried out to determine the effects of freeze-drying process on the quality parameters of saffron and compare with the traditional method. The methodology of the research was experimental. The fresh saffron stigmas dried both in traditional condition (R. T & shade) and freeze drying condition (freezing time 5 & 40 hours, drying condition temp -18oC, chamber pressure 0.5 mmHg and time 20 hours) . Quality attributes of dried saffron were determined with chemical, microbial and sensory tests. Results, indicated that, the amount of crocin and Picrocrocin was higher in freeze dried samples (P<0.05). Safranal was high in traditional samples. The datas on sensory factors (aroma & color), for aroma (dried & solution) there were no significant difference between samples, for color there were significant difference between all dried samples (P<0.00), but for samples solution there were no significant difference between all samples (P<0.05). The result of microbial tests, E. coli was negative, and the number of coliforms molds and yeasts were low in freeze dried saffron. Since dried stigmas of saffron is a very high value material due to its application in foods, as a result freeze - drying can be used as one method to produce saffron with acceptable quality.

The mango trees are propagate by seeds in Hormozgan province of Iran. It's cultivars are native. Mango is one of the most popular fruit in this area and in point of importance is after date palm and citrus. The aim of this research is determinate the harvesting time and extending the storage life of this fruit. Unripe Sabz mango is selected for experiment. The mango fruits are harvested in two times on the July. Second harvesting was one week after first. Then heat treatment is used by hot fungicide solution at 54±1°C for the dip time of about 5 min. In order to store the fruits are packaged in two different pack: wooden boxes, Perforated poly ethylene pouches. Three storage condition include 25±1°C, 20-22°C, 10-12°C are used. After 15 days storage quality parameters and fruit shelf life was measured. This experiment was factorial at completely randomized design. The results showed that the convenient harvesting time was during the average total solid soluble (TSS) of 11.5-12. Heat treatment with hot fungicide solution can control the post-harvest diseases and the fruit flies as well. At 25±1°C and 20-22°C fruit ripened respectively within 7 and 15 days, with good quality. It can be stored at 10-12°C within 15 days. Mean compare of quality parameters showed the fruit ripening in wooden boxes more than plastics pouches. As the fruits ripened pH, TSS, total sugars increase but acidity and vitamin C decrease.

The beverage industry has been a heavy producer of organic pollution. The major contaminants found in its waste water are biodegradable organic compounds, volatile organic compounds, toxic metals, recalcitrant xenobiotics, suspended solids, nutrients (Nitrogen and Phosphor) microbial pathogens and parasites. Activated sludge flocks contain a wide range of microorganisms such and bacteria, fungi, yeast, virus, and protozoa. In this study, we isolated some strains of yeasts from the factory's sludge. More than 50 strains of yeasts were selected. Among them 12 strains had a high removal of TOC. Yeast No. 11 (Pichia atoi) has shown an overall efficiency of 87.5% in terms of TOC removal.