IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Year:2018 | Volume:14 | Issue:72|Papers Count:27

Polypyrrole is one of the conducting polymers that easily synthesized on the different substrates at low temperature. In this work a nanosized polypyrrole (PPy) coated polyester fiber was provided by chemically-deposition of PPy on the surface of polyester. The PPy fiber was employed to the extraction of volatile organic compounds (VOCs) in yogurt samples as an extraction agent. The effects of Quince seed mucilage (Qm) and storage time on the sensory, physicochemical properties, total peak area and the total peak height of volatile compounds of yogurt in gas chromatography (GC) were studied. A factorial design with central points and star points was applied to design the experiments and find out the interaction between different factors and relation between sensory and physicochemical properties and GC parameters (total peak area and total peak height) of yogurt. The results showed that the yogurt sample acidity is increased by increasing of storage time and yogurt sample modified by mucilage has more acidity than blank yogurt, quince seed mucilage and storage time affect sensory and physicochemical properties of yogurt. There is good relation between sensory properties and GC parameters of yogurt, so it is possible to determine quality, odor, storage time and other properties of yogurt samples by gas chromatographic analysis of yogurt.

Nanostructure polypyrrole (PPy) (50-10 nanometers) and polypyrrole-ZnO (PPy-ZnO) nanocomposite (30-120 nanometers) were synthesized on the commercial polyester fiber by chemical polymerization at room temperature. The synthesized fibers were used as humidity sensor to detect and determination of moisture of flour samples. Headspace method was used to sampling and injection of flour moisture to designed sensor. Results showed that PPy and PPy-ZnO sensor have the good ability to the determination of flour moisture but PPy-ZnO sensor has better response and is more sensitive than the PPy sensor. An experimental design based on central composite design (CCD) was used to study and optimize some factors like flour mass, time and temperature of sampling that affect determination and analysis of flour moisture. Results showed that the optimum condition based on fiber type (PPy or PPy-ZnO fiber) is different. In the optimum condition figure of merits of sensors to determination of humidity were calculated. PPy and PPy-ZnO sensor easily could determine flour humidity from 0.01 to 0.25 %.

Nowadays the use of new and safe antioxidant from plant, animal and microbial resources is increasing. The aim of this study was to investigate and compare the antioxidant properties and types of interaction (synergism and antagonism) of green tea and theElettaria cardamomum extracts. Green tea and cardamom extract and BHT were prepared in 25, 50, 100, 150, 200 and 250 μg/ml and combined extract in different combination to reach 50, 100, 150, 200 and 250 μg/ml were prepared in different ratios (1: 1, 2: 1, 1: 2, 1: 3, 3: 1, 2: 2, 1: 4 and 4: 1). In this study, phenolic compound was evaluated by Folin-Ciocalteu’s method. Their antioxidant activity was measured by four methods: DPPH free radical scavenging, FRAP assay, beta-carotene /linoleic and ability to prevent the oxidation of soybean oil. BHT was used as positive control for comparison. The results of the tests showed that, antioxidant properties of green tea extract was significantly more than fromElettaria cardamomumextract and BHT (P<0.05). In different ratio of combined extracts, free radical scavenging DPPH assay in all ratio, FRAP test in 8 ratio and beta-carotene-linoleic acid test in 5 ratios showed synergismtic effect. In the peroxide value assay, the chosen combination showed antagonism, although it was significantly (p<0.05) more effective than BHT in soybean oil stability.

Transglutaminase is one of the enzymes with transferasic activity which catalyzes the acyl transferization reaction and results in new proteins with special properties by linking proteins. In this study, the effect of this enzyme on the properties of the veal steaks such as moisture, fat and protein content, pH, colour, tenderness and sensory properties was investigated. The results showed that the transglutaminase significantly affected all mentioned properties, except pH. The moisture and fat content of the steaks decreased but the protein content increased, significantly. The colour of the enzyme treated steaks was considerably brighter than control sample. Also, the results of tenderness showed that the transglutaminase enzyme do not affect the tenderness of the steaks (p>0.05). Generally, all enzyme treated samples had more desirable properties than control sample and the sample with 1% enzyme was determined as the most desirable sample (p<0.05).

The aim of this study is produce of tomato paste powder by using spray dryer and the effect of drying condition on the properties of produced powder in order to increase maintenance, ease of packing and transportation. In this study, effect of inlet air temperature (120-180°C) and maltodextrin concentration as a carrier agent (25-50%w/w) on powder recovery, moisture content, hygroscopicity, L* value, a* value, chroma* value and amount of lycopene of pilot spray dried tomato paste powders were investigated. our results reveald that the powder recovery, solubility and chroma* value were increased with increased higher inlet air temperatures of dryer; however, at these conditions moisture content, L* value, a* value, hygroscopicity and amount of lycopene in the powder were decreased. Higher concentrations of maltodextrin increased the powder recovery, solubility, L* value and amount of lycopene in the powder; however, moisture content, hygroscopicity, a* value and chroma* value of powder were decreased.Optimization carried out using response surface methodology and optimum conditions were inlet air temperature of 120oC and maltodextrin concentration of 37.5% (w/w).

Extra-virgin olive oil is the oil obtained from olive fruits using mechanical extraction methods without any chemical processing or blending with other oils. It should have a free acidity (as oleic acid) lower than 0.8 %. Sensory attributes have important role in determination of olive oil quality; however, due to the need for experienced panelists, most olive oil production units cannot evaluate sensory attributes of olive oil. In this study, sensory attributes (bitterness, pungency and fruity flavor) and some physicochemical properties (acidity, peroxide value, anisidine value, spectrophotometric absorption at 225 nm (K225), total phenol content, fatty acid composition) of extra-virgin olive oil samples from the Golestan province were determined. The correlation of sensory attributes and physicochemical properties was evaluated by determination of Pearson correlation coefficient.Bitterness had a positive correlation with acidity and K225 and a negative correlation with palmitoleic acid content (p<0.1). Pungency of the extra-virgin olive oil showed a positive correlation with acidity, K225 and total phenol content and a negative correlation with polyunsaturated fatty acid content (p<0.1). Fruity flavor of oil samples was negatively correlated with linolenic acid content (p<0.05).Based on the correlations found, models were developed for description of sensory attributes of extravirgin olive oil. Models describing bitterness, pungency and fruity flavor were able to predict the sensory attributes with mean absolute error of 0.63, 0.33 and 0.47, respectively.

The present study was aimed to evaluate chemical characteristics, functional properties and antiradical activity of green pea pod polysaccharides as one of the abundant and low price by-product of food processing plants due to role of polysaccharides as biological macromolecules for free radicals scavenging. Green pea pod polysaccharides was extracted through steps including defatting, removing low molecular weight compounds, aqueous extraction, deproteinization, ethanol precipitation and washing with pure ethanol and acetone. Structural analysis was performed through fourier transform infrared (FTIR) spectroscopy which characteristic bands of polysaccharides were observed in FTIR spectrum. The monosaccharide composition was found to be glucose, galactose, rhamnose, mannose, xylose and arabinose. Functional properties including water-holding and fat-binding capacities were 2.25 ± 0.12 g/g and 3.95 ± 0.98 g/g, respectively. Emulsion capacity and emulsion stability of green pea pod polysaccharides were more than 75% at a concentration of 6%. The anti-radical activity of green pea pod polysaccharides based on 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and hydrogen peroxide (H2O2) assays was remarkable. Overall, the green pea pod can be introduce as a natural and low price resource for extraction of high value added products such as polysaccharides which can be used as novel natural anti-radical agent for functional food production besides its technological application.

In this study, the effects of silver nanoparticles (AgNPs) at 1% wt and different concentrations of bacterial cellulose nanofiber (BCNF) (1.5-6% wt) on tensile properties (tensile strength -TS, elongation at break-EB, andYoung’s modulus -YM), water vapor permeability (WVP), solubility, swelling, color properties and structural characteristics of chitosan nanocomposite films were studied. Response surface methodology (RSM) was used to determine the optimum amount of BCNF nanofiller.The optimization was based on maximizingTS, YM, EB, L*and decreasing WVP, solubility and swelling. The results showed that the AgNPs had a negative effect on mechanical and color properties of chitosan films. But incorporation of BCNF in the films improved their mechanical and barrier properties significantly.Lowest WVP, solubility and swelling of nanocomposite films was respectively for 6, 4 and 2%wt of BCNF content. Considering all physical and mechanical parameters, the optimal value calculated for BCNF, was 4.55%. SEM images showed BCNF uniformly distributed in the polymer matrix. DSC analysis confirmed that the addition of BCNF causes to improve the thermal properties of chitosan film.

Gums can be applied to baked products to improve their starch properties, gelatinization temperature, plastic viscosity, and starch retrogradation. The effect of applying white Zedo and Carboxymethyl Cellulose (CMC) gums on physicochemical and sensory profiles as well as staling properties of sponge cakes was analyzed. Each gum was used separately (0.25%, 0.5%, 0.75% and 1%) and together (at 0.25% Zedo+0.75% CMC, 0.75% Zedo+0.25 CMC, and 0.5% Zedo+0.5% CMC) (% w/w flour basis) to study the effects of their different levels on various profiles of sponge cakes.Results showed that adding Zedo (0.75% and 1%) improves moisture, protein, dough water loss after baking, and volume. In terms of organoleptic properties, cake samples with 1% Zedo and 0.25% CMC had improved aroma, core color, crust color, flavor, chewiness, mouth stickiness, and texture.Moreover, these two treatments plus the control treatment had higher acceptance than other treatments. Sensory assessment of staling showed that adding 0.25% Zedo had a positive effect on reducing the staling rate of treatments.

The effect of two factors, the type of bread and fermentation time was investigated on phytic acid content, organoleptic properties and texture of industrial breads in Kermanshah City by randomized complete block design (RCBD). Flatbread (Taftoon), semilargebread (Toast) and largebread (Baguette) were produced during 0, 2, and 4 hours fermentation. ANOVA analysis showed that either the shape of bread and fermentation of time had the significant effect on phytic acid content and organoleptic properties.Mean comparison showed that Taftoon bread with 2 hours fermentation and Baguette bread without fermentation had the most and the least phytic acid, respectively. The result of organoleptic properties showed the shape of bread had no any significant effect on these characteristics, but fermentation time during 2 hours caused to acceptable properties. Correlation of response showed that phytic acid content had negative correlation with the color of bread, while significant correlation between other organoleptic characteristics was seen (p<0.01). The result of SEM image analysis showed that Taftoon bread with 4 hours fermentation and semilargebread (or largebread) with 2 hours fermentation had the most pores and porosity and the best bread texture.

According to the disadvantages of solid fats in baking products such as cakes in terms of Health, in this study, the effect of sesame oil and Psyllium seed mucilage were investigated on the chemical properties of dough and sensory properties. Fat replacement with sesame oil and emulsifier replacement with Psyllium seed mucilage in the formulation of oil cakes, were used in the ratio of 0, 50 and 100%. Moisture, protein, gluten and flour particle size measurements for flour, acidity, peroxide, melting point and iodine index measurements for shortening & sesame oil carried out based on national standards and determining the fatty acids profile and organoleptic test were conducted on the cake samples. Data analysis was conducted by factorial test in a completely randomized design and Duncan's Multiple Range at 5% and was analyzed by SPSS software. In this study, in the cakes produced by the replacement of 100% sesame oil instead of shortening, sensory parameters such as texture, color, flavor, appearance and overall acceptance were decreased. On texture evaluation, as the most important sensory test parameter, with the replacement in the amount of 100%, texture scores decreased (p<0.01). The lowest score of sensory evaluation belonged to treatments containing 100 % sesame oil and top rated related to treatment containing 100% shortening and 100%psyllium gum, treatment. In rancimat test and oil rancidity, shortening treatments, showed the highest stability against rancidity. Fatty acid profile of treatments showed that the mixed oil treatment has much less saturated fatty acids and trans compounds and higher omega-6 fatty acid amounts in comparison with shortening treatment.

Olive leaf extract is a rich source of phenolic compounds that has antioxidant and antimicrobial effects.Phenolic compounds have been inactive gradually like other bioactive compounds and make a bitter taste in foods. Microencapsulation has been introduced as an effective technique for improve stability and prevention of bitter taste of bioactive compounds. The aim of this study was to capsulate of phenolic compounds of olive leaves extract as Nano liposomes. Nano liposomes are prepared using of phosphatidil Colin, cholesterol and olive Leaf extract by ethanol injection method and analyzed for particle size, Zeta potential and encapsulation efficiency. The mean volumetric diameters of liposomes were at the range of 50-100nm. All liposomes formulations had negative charged which increased with addition of extract up to phosphatidil Colin/extract ratio of 5/1, but higher concentration of extract led to decrease in negative charges of liposomes. Overall encapsulation efficiency of nano liposomes were 74-78 % but decreased to 57 % in phosphatidil Colin/extract ratio of 1/1. Infra-red Spectroscopy assay of samples showed there were not any chemical and physical interaction between polyphenolic compounds of olive leaves and liposomes structure. The results indicated the possibility of encapsulation of phenolic compound of olive leaves as Nano liposomes with desired properties and efficiency.

In this study a computer vision system was employed to investigate the relationship between the image features and ash content of wheat flour. Image features of flour surface included color properties (L*, a* and b*) and gray level co-occurrence matrix (GLCM) parameters (contrast, energy, correlation, homogeneity and entropy). Results of correlation analysis revealed that there were significant linear relationships between image features of surface flour (except for correlation) and their ash content.However, because of low coefficient of determination (R2) of linear models, quadratic models were fitted to data in order to predict ash content of wheat flour. Analysis of variance showed that the fitted quadratic models, except for the correlation, were significant. As well, the R2 values of significant models, except for L*, a* and energy were satisfactory (R2>0.75). Results of models validation showed that proposed quadratic models had good performance to predict ash content of new wheat flour samples.

Chili pepper (Capsicum annum L.) belongs to the family Solananceae and contains large amounts of secondary metabolites (phenol antioxidants and carotenoids). Considering pigments content of pepper having red color and strong antioxidant effects, it is widely used in the preparation of food grade dyes.The use of ultrasonic waves due to its promising effects on maintenance and processing of food is growing. The aim of this study was to evaluate the effectiveness of ultrasound in the extraction of carotenoid compounds extracted from red pepper and process optimization using response surface methodology (RSM). Variables in study were extraction temperatures at 3 levels (30, 40 and 50oC), extraction times at 3 levels (10, 25 and 40 minutes) and power at 3 levels (30, 60 and 90 watt). The results based from optimization using RSM showed that with increasing time and temperature of extraction, carotenoid content decreased and increased, respectively. Carotenoid contents also increased in red pepper with increasing ultrasound power. The optimal conditions for extracting maximum carotenoid compounds out of pepper were treatment temperature of 49 °C for 10 minutes and 89.9 percent ultrasound power. Under these conditions, the values of extracted carotenes were 430.6 mg/kg for beta-carotene and 261.4 mg/kg for lycopene. The results showed that using ultrasound pretreatment before extraction of carotenoids increased the amount of extracted lycopene and beta-carotene.

In this research, the effect of inulin (2% and 4% w/w), sodium caseinate (0.1% and 0.2% w/w) and ripening time on the physicochemical, sensorial, microstructural and rheological properties of Kope cheese was investigated. During the ripening period, acidity, fat, fat in dry matter and water-soluble nitrogen to total nitrogen ratio increased significantly, while pH, moisture and total nitrogen to dry matter ratio decreased. All levels of inulin and sodium caseinate had no significant effect on the samples’ pH (p>0.05). Moisture content showed a converse relation with replacing sodium caseinate and positive correlation with replacing inulin. Total nitrogen to dry matter ratio increased at all levels of sodium caseinate substitution, while all levels of inulin substitution of had no significant effect on the above ratio.Water-soluble nitrogen to total nitrogen ratio had converse relation with replacing inulin and positive correlation with replacing sodium caseinate. All levels of inulin and sodium caseinate substitution had the lowest and highest values of storage modulus (G') respectively as compared to the samples prepared from cow's milk. Regarding the microstructural images of the samples, in cheese containing 4% inulin, more pores and more uniform distribution were observed. In sensory evaluation, the cheese containing 4% inulin had better texture, flavor and acceptability while cheese produced from cow's milk had better appearance and color.

Carrot as one of vegetables is rich of vitamin and minerals and can be used raw or fried; reduce in oil content of frying products is necessary and would be important to upgrade the level of society health, for the reason of inadequate information in the field of doing appropriate pre-treatment before deep and surface frying to obtain low fat products with the favorable qualitative properties; current research was designed. In the research by using blanching pre-treatment (0, 2.5 and 5 minutes), temperature (-40, 0, and 40 degrees Celsius), and time of keeping in that temperature (1, 2, 3 hours) for determining appropriate pre-treatment by using statistical plan of RSM, both types of deep and surface frying were done, no blanching treatments which had been dried at 400 C for two hours by having the minimum amount of oil absorption, minimum wrinkles and maximum moisture were chosen as the optimized treatments.

Because of high perishable properties of sour cherry, there is no possibility to export the fruit freshly.Packaging would be one of the efficient factors playing an important role for increasing the shelf-life of the food products. On the other hand, application of natural and eco-friendly materials such as starch in packaging industry seems unfavorable aroused from poor mechanical and barrier properties. To overcome these defects, addition of nanofillers is advised. In this regard, ZnO nanoparticles are a right choice for reinforcement of biopolymers due to their safety, appropriate price and high availability. The objective of this paper is to design a new kind of packaging based on potato starch films reinforced with loading various amounts of ZnO nanoparticles (0, 0.5, 1, 2, 3, 4 wt%) and evaluation its performance on quality parameters of Iranian sour cherry. The resulting films were characterized with FE-SEM (Field Emissionscanning electron microscopy), water vapor permeability (WVP) and mechanical tests. Upon the ZnO nanoparticles content increased, both the tensile strength yield (TS) and Young’s modulus (YM) increased from 3.7 to 4.8 MPa and from 63 to 92 MPa, while elongation at the break point (E (%)) and WVP decreased from 26% to 22% and from 5.7×10-7 to 5.3×10-7 g.Pa-1.h-1.m-1, respectively. The starch bio-film containing 2% ZnO nanoparticles was selected as the best reinforced packaging film for maintaining sour cherry quality parameters. The results showed the better quality of fruits packaged in starch films containing 2% ZnO nanoparticles in comparison with either the samples packaged in nonreinforced starch films, or even in polyethylene (PE) films due to a higher total soluble solids, titrable acidity and firmness. The SPSS software was used for statistical analysis.

Many models are proposed to predict flux decline in membrane ultrafiltration, but since these models have limiting assumptions, they are not applicable to all solutions. The present study modeled fouling in skim milk concentration process using proposed equations for the main mechanisms of fouling, including complete blocking mechanism, intermediate blocking mechanism, standard blocking mechanism and cake filtration mechanism. These models then were compared with experimental data at 50, 100, 150, 200 and 250 kPa trans-membrane pressures to investigate the effect of trans-membrane pressure on flux decline.Based on the results obtained here, it was found that predictions of cake filtration model were in good agreement with experimental data, while those of standard blocking model were in poor agreement.Complete blocking mechanism was not capable of predicting flux data using CurveExpert Professional.With decreasing trans-membrane pressure, the differences between experimental data and models decreased. The results also showed that the second mechanism responsible for flux decline was intermediate blocking model. In fact, cake filtration mechanism and intermediate blocking mechanism are the two main mechanisms responsible for fouling in skim milk concentration process. Moreover, the results obtained from modeling of resistance showed that the cake layer resistance was the main resistance to flow, which was in accordance with what we had expected from accumulation of protein and fat molecules on the surface of the membrane. All in all, the cake filtration mechanism is the main mechanism for predicting flux decline, and it is expected that this model in combination with intermediate blocking model, would result in the best prediction of fouling phenomena in milk concentration process.

Packaging performs a central role for food products as a medium in specifying the characteristics of products and marketing campaign. It will influence the pricing pattern, and consumers’ perception of the products. It can be considered as one of most valued tool in today’s marketing communications, acquiring additional detail analysis of its elements and an influence of such elements on consumers buying behavior. On the other hand intellectual involvement also has been considered as an influencing factor on purchase decision. The aim of this study is to identify the elements of consumer buying decision from the packaging perspective and the impact of intellectual involvement on them. This is an applied study using survey as the research method. The research population consists of Sohan consumers in the city of Qom.The data gathered via probability sampling technique. Data collection was conducted by using questionnaires and overall 243 completed questionnaires were obtained and analyzed using one-sample test and correlation test. The findings confirm the importance of packaging material, information and brand as the elements of consumer buying decision. However, the package size was not confirmed. The influencing role of intellectual involvement level on the elements of consumer buying decision also confirmed.

Celiac is a gastro-intestinal autoimmune disease that comes from sensitivity to gliadin and is required patients to follow a gluten-free diet. Due to the effect of gluten on structure of products, its elimination can dramatically reduce qualitative properties of them. The purpose of present study was to prepare new formulation of gluten-free cup cake using okara (side product of soybean milk) and rice starch, and also improves its properties. For this purpose, the effects of addition of two hydrocolloids (carboxymethyl cellulose and xanthan) in (%0-3) level and DATEM emulsifier (%0-1) on the most important qualitative properties of product including textural properties (hardness, springiness, cohesiveness, and adhesiveness), color, density and porosity of samples were evaluated and modeled using response surface methodology with Design-Expert 7.0.0. The results demonstrate with increasing carboxymethyl cellulose and DATEM, product density increase and decrease respectively. Furthermore, with increasing three additives above average quantities, moisture content of products is increased. With decreasing the rate of water loss, the crust lightness of samples was reduced. The High levels of hydrocolloids increased hardness and chewiness of products. In addition, increasing the hydrocolloids of xanthan and carboxymethyl cellulose, respectively increase and decrease textural cohesiveness of product. DATEM to %0.5 is also effective in improving product springiness. The optimum quantities of variables with regarding the modes, is the mixture of 1.34% xanthan, 0.16% carboxymethyl cellulose and 0.41% DATEM. Comparisons of optimum sample with control shows the lower stalling rate of it in shelf life than control, and also maintain textural cohesiveness for fourteen days. This property is related to moisture maintenance of primary substances and additives used in formulation that reduce starch retrogradation. In general, with regarding textural properties and other evaluating parameters, especially sensorial properties, there are more similarities between optimal sample and the prepared one with wheat flour.

Gums are a group of hydrocolloids which are used on surface of fried products to reduction oil uptake. In this study, locast bean, Avicennia marina seed gums and mixture both in three concentrations (1, 5.1 and 2%) were used for coating. Gum rheological properties were measured in two shear rate. The results showed that by increasing the gum concentration the viscosity of gum was increased and by increasing in shear rate, apparent viscosity of gums was decreased. Increasing in coating concentration also leads to decrease in oil uptake and increase in frying efficiency in coated samples. Coated samples had softer tissues and more crispy crust. The oil was used to control sample had more oxidation. The results of this study suggest that by usingAvicennia marina seed gums 1.5% and mixture coating can decrease oil oxidation for frying and achieved fried product with less oil uptake and high efficiency that has a higher acceptance in texture properties among consumers.

This study aimed to evaluate the antimicrobial effect of nano-fluids based on Eremurus spectabiils extracts against Staphilococcus aureus, Escherichia coli and Salmonella enterica in in-vitro condition.The extract was obtained by maceration. Disc diffusion method was used for determining the antibacterial activity of the extract at three concentrations: 200, 250, 300 mg/ml and zinc oxide nanoparticles at 1000 ppm. Results showed no inhibition zones for the alone extract while ZnO nanoparticles led to clear zone up to 23mm. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) was determined using micro broth dilution method. The highest MIC and MBC was gained for the extract containing ZnO nanoparticles respectively at 12.5 and 25 mg/ml for Staphilococcus aureus. According to the findings, although the ethanolic extract had no inhibitory activity, yet addition of nanoparticles improved the antimicrobial activity which enables the extract to be used as a natural preservative in food and pharmaceutical industries.

Butter is one of the dairy products consumed in Iran that contains vitamins A, D, and also, it is a valuable source of energy. On the one hand, the amount of cholesterol is very high in butter and cholesterol causes many coronary heart diseases and the deaths as a result of it, so, some people avoid the consumption of butter. This study aimed to produce the butter with very low cholesterol. To this end, the cholesterol of the butter was removed by different percent (5, 10 and 15) of cross-linked betacyclodextrin with two different organic acid (adipic acid and citric), then, the residual cholesterol in treated butter was measured. Simultaneously, the sensory analysis was performed on treated butter samples. The results show that the butter sample treated by 15 percent of cross-linked betacyclodextrin with citric acid reduces 92 percent of cholesterol in butter and also, it was found that the performance of cross-linked beta-cyclodextrin with acid citric is more than the performance of crosslinked beta-cyclodextrin with adipic acid. The results of sensory experiments show that there no significant differences between the taste and texture of the treated butter and control butter but there are significant differences between the color, odor and overall acceptability of the treated butter and control butter (p<0.05). In terms of sensory properties, the butter treated by 15 percent of cross-linked beta-cyclodextrin with adipic acid obtained the highest score.

Kefiran is an exopolysaccharide (EPS) which were produced by microorganisms of kefir’s grains during their growth. In this experiment, at the rate of 1%, 2% and 3% (w/w flour basis) kefiran was added at the rate of 1%, 2% and 3% (w/w flour basis) on the wheat flour and its effects was evaluated on the dough rheological properties, staling and shelf life of bulk bread. The results ofphysicochemical properties of the tests wheat and its flour showed Parsi wheat has hectoliter weight, thousand seed weight, protein, water absorption, SDS-Sedimentation height, hardness and falling number high and in contrast, low, wet gluten, moisture and zeleny index. Results of Farinography evaluation of dough showed, adding of kefiran led to significantly increase (p<0.05) in the water absorption capacity, dough development time, dough stability and valorimetery, although Mixing tolerance index and the dough degree of softening after 10 and 20 minutes were decreased significantly (p<0.05). The results of staling tests that has done in three times, 24, 48 and 72 hours showed that addition of kefiran on dough, resulted in decreasing of the rate of breads crumb staling significantly (p<0.05). Also, breads containing kefiran had lower the rate of staling than control samples, as bread sample containing 3% kefiran and control sample had the least and the most staling rate. As results of sensory evaluation of bread samples showed that the desirable level configuring different aspects of quality is kefiran 3% level. In relation to shelf life of bulky bread, was observed the addition of kefiran increased the shelf life of the breads and extended the shelf life of the bread 3% to 5 days compared to that of control sample. Hence, it would be the consequences of kefiran feeding and desirable in increase of nutrition value, improvement of dough rheological properties and shelf life of bakery’s products, and it is used in many food formulations.

In the present study, the effect of addition of Persian gum at concentrations 0.05, 0.1 and 0.15% (w/w) and Balangu-Shirazi (Lallemantia royleana) gum at concentrations 0.025, 0.05 and 0.075% (w/w) on the quality of low-fat stirred yogurt were investigated. Physiochemical and sensory characteristics of produced yogurt during storage period (1, 11 and 21 days) were compared with low fat stirred yogurt as control. Results showed that each gums had different effects on L* (lightness) value of yoghurts.While Persian gum caused considerable increase in L* value during storage period, Balangu-Shirazi gum reduced it significantly (p<0.05). Furthermore, addition of both gums caused noticeable increase of b* (yellowness) and decreasing of a* (redness) values and acidity of yogurt samples (p<0.05), whereas they had no significant effect on pH. Syneresis of yogurt samples noticeably decreased by increasing of gum concentration (particularly Persian gum) and passing the storage time and sample containing 0.15% Persian gum after 21 days of storage showed the lowest syneresis. Despite Persian gum, addition of Balangu-Shirazi gum had unfavorable effect on sensory characteristics of yogurt samples and considerably diminished all the sensory attributes of yogurt samples (p<0.05). Based on results from this study, addition of 0.15% Persian gum could be suggested as the effective method to improve the quality properties of low fat stirred yogurt.