IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Year:2017 | Volume:14 | Issue:65|Papers Count:37

Wheat flour is the most widely produced cereal in the world, most of which is destined for human consumption. In different countries, wheat flour is generally fortified with vitamins such as, B complex, A, D and etc. In some countries iron, zinc and copper are added to wheat flour in direct and indirect ways. The bread produced from wheat flour has major role in Iranian food basket. Thus, adding micronutrients to the bread assists to improve the health of community. In this study, iron, zinc and copper contents in wheat flour samples have been determined by Flame Atomic Absorption Spectrometry (FAAS) technique. In order to measure the mentioned elements in flour, 40 samples have been collected in Ahvaz City (Khouzestan, Iran). Sample preparation and determination of these elements were performed according to AOAC 999.11 standard method. Mean levels of iron, zinc and copper in samples were 105.65, 14.08 and 6.62 mg Kg-1, respectively. In order to study the reliability of the method, 6 samples were randomly selected. Certain quantities of the elements were spiked into the wheat flour samples. Recoveries of the samples were between 96.6-104.4 %.

High temperatures during drying, with loss of water in the meantime, cause tension in the food, change the microstructure and reduce the volume (shrinkage). In this study, the effect of ultrasonic pretreatment at 10, 20 and 30 minutes and carboxymethyl cellulose with concentrations of 0.1, 0.2 and 0.3 percent on grapes shrinkage during drying and its modeling was examined. In this study, pretreated grapes were dried in a tunnel dryer and their volumetric changes were measured. Results showed that all the pretreatments have higher shrinkage compared with control samples, but this difference was not statistically significant. Also, by increasing ultrasound time, the shrinkage of the samples increased compared with control treatment. Control and pretreated samples with ultrasound for 30 minutes had the lowest and highest rate of shrinkage, respectively, in the various studied treatments. In the samples pretreated with both ultrasound and CMC, it was observed that by increasing the concentration of CMC, shrinkage of the samples decreases compared to its lower concentrations.

In this study, the drying properties of Azar variety of almond kernels in a semi industrial continuous dryer with microwave pretreatment were investigated. The aim of this research work was study the effects of air temperature, microwave power and belt linear speed on drying process of almond kernel.Three drying air temperatures (45, 60, 75 °C), three microwave powers (270, 450 and 630 W) and three belt speeds (2.5, 6.5 and 10.5 mm/s) were applies under constant air velocity of 1.5 m/s. Seven mathematical models were fitted to the experimental data of almond kernels drying. The results indicated that the Midilli et al. model had the best performance. The highest values of effective moisture diffusivity (4.73´10-9 m2/s) achieved at air temperature of 75°C, microwave power of 630 W and belt speed of 10.5 mm/s and the lowest value (4.96´10-10 m2/s) at air temperature of 45°C, microwave power of 270 W and belt speed of 2.5 mm/s. The activation energy for almond kernels was between 10.29 and 28.15 kJ/mol. The highest and lowest values of specific energy consumption were 83.17 and 8.17 GJ/kg, respectively. Maximum and minimum values of shrinkage were 10.86% and 6.12%, respectively, computed. The highest and lowest values of total color change were 9.46 and 4.76, respectively. Based on the quality indices, it is recommended to achieve the least values of shrinkage and color changes, the almond kernels will be dry in air temperature of 45 °C, microwave power of 270 W and belt speed of 6.5 mm/s.

In the last few years there has been a growing trend to use pumpkin seed flour as a good protein and oil source. Owing the thick peel and large seeds, pumpkin produce large amount of waste during both the processing and consumption. In general these wastes consist of a lot of protein. The objective of this study is to investigate the functional properties of defatted pumpkin seed flour and its protein isolate. Pumpkin protein isolate were prepared from defatted pumpkin flour through the alkaline extraction and isoelectric precipitation. Chemical composition (protein, fat, ash, carbohydrate and water contents), functional properties (water and fat absorptions, foaming and emulsion capacity) of pumpkin protein isolates were determined and compared with defatted pumpkin seed flour. The protein contents of the isolate obtained from defatted pumpkin flour were 85.55%.There were statistically significant differences in case of water and fat absorption, foaming capacity, and emulsion capacity between isolate and defatted pumpkin seed flour (P£0.05). Also the effect of salt, temperature and pH on the functional properties of defatted pumpkin seed flour and its protein isolate were significantly different (P£0.05).The results revealed that the pumpkin protein isolate consisted of a lot of protein. Good functional properties of pumpkin, makes it ideal substitutes for other dietary proteins.

In recent years, tendency to use of natural antimicrobial agents in food industry has increased. Pomegranate peels containing phenolic compounds and anti microbial agents, count as valuable source for extraction of these compounds. In this study, the extraction of pomegranate peel extract was done at different ethanol/water ratio (40: 60, 60: 40 and 80: 20), temperature (25, 40 and 55°C) and time duration (20, 24 and 28h). Extraction yield, Phenolic compounds, Flavonoids and Anthocyanins were measured. Antimicrobial activity of pomegranate peel extracts were determined against some food born microorganisms such asSalmonella enteritidis, Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, Aspergillus niger and Saccharomyces cerevisiea by agar defusion and MIC methods. Results showed that at ethanol/water ratio 60: 40, 25°C and 24h and maximum amount of Phenolic compounds (349.518 mg acid galic /g dried extract), F lavonoids (250.124 mg rutin /g dried extract), Anthocyanins (252.047 mg cyanidin 3 glucoside / 100g dried extract) and the most strongest antimicrobial activity were obtained. All extracts were demonstrated antimicrobial activity against every tested microorganisms. Staphylococcuse Aureusshowed the highest sensitivity among the tested microorganisms.

Different factors have undesirable effects on viscoelasticity of gluten. One of the most important factors, is bug insect. Bug insect which feeds on wheat injects the proteolytic enzymes into a wheat kernel with its own salivary. The proteolytic activity of the enzymes in damaged wheat is made clear in physical properties of dough and its bread. The activity of the protease enzyme leads to the weakening and breaking of the gluten network. This research investigates the effects of the microbial transglutaminase and sodium caseinate on improving the chemical and rheological properties of the damaged wheat flour. For this purpose, Transglutaminase and Sodium Caseinate were added to the formulation at three levels of 0.3, 0.5, and 0.7% and two levels of 2 and 4%, respectively. Experimental results demonstrated that addition of Transglutaminase and Sodium Caseinate can improve rheological properties of dough. Also, functionality of Transglutaminase was improved in presence of Sodium Caseinate.

This study was conducted to produce fish protein powder (FPP) from the by-product (head section) of Thunnus affinistuna known as HFPP in order to introduce a value-addition approach in this regard. FPP was also produced from the muscle (MFPP) of tuna fish as the control. In terms of functional properties, water holding capacity, Emulsion capacity, and oil absorption capacity of MFPP was significantly (p<0.05) higher compared with HEPP, whereas the water absorption capacity and emulsion stability of HEPP was higher (p<0.05) than the FPP produced from the muscle section. By analyzing the color parameters, it was revealed that L* and b* values of HFPP were significantly lower than those from MFPP, whereas it's a* value was higher (p<0.05), in which the HFPP had lower whiteness compared to the MFPP. Despite the presence of linear viscoelastic region between storage modulus (G') and loss modulus (G") during the stress and frequency sweep tests, but the viscoleastic properties of either MFPP or HFPP was reported as weak. By running the temperature sweep test from 10 to 80 C, the values of G' for both MFPP and HFPP were very low, indicating the production of a weak gel form obtained protein powders during the heating.

Among the enzymes, lipases are an important group with wide applications in various industries. Different strains of A.niger have been widely studied for the production of extracellular lipase. The agar plate method for screening of lipase producing strain by olive oil / rhodamine B was used along with direct assessment of the enzyme solution. The best lipase producer strain was used for the study by submerged culture in medium containing date waste. RSM method was used to optimize the composition of the culture medium containing the carbon source, nitrogen source and lipase inducer. The highest lipase production was observed in medium containing 2.74% date waste, 1.06% yeast extract and peptone and 2.06% olive oil respectively. The yield of lipase produced byA. niger in culture medium containing date waste after optimization of medium components was equal to 10200 U in units of enzyme produced per liter of culture medium. The yield of lipase taken from date waste after optimization of medium components was equal to 372.26 units per gram of consumed date waste. The maximum enzyme production was observed at 102 hours of culture.

In this study antioxidant and antiradical activity of Bahar narang extract in corn oil irradiated with UV rays (30 min) in comparison to TBHQ were investigated. Measurement of phenolic compounds in extract showed it had a 65±1.5 mg /g phenolic compounds, thereby Bahar narang extract had a good IC50=73±2.1mg/mg for inactivation of DPPH radicals. Antioxidant activity of Bahar narang extract in corn oil irradiated with UV rays in comparison to TBHQ indicated the UV rays induced oxidation process in corn oil samples both with and without additives. This effect was more vigorous (more peroxide, conjugated diene and anisidine value) when irradiation was carried out prior to addition of the additives. Bahar narang extract also decreased deterioration of polyunsaturated fatty acids in corn oil during oxidation. The findings show the good potential of Bahar narang extract when it is used as a natural antioxidant in food lipids.

Biodegradable edible zein microfibers were prepared using acetic acid as solvent. Uniform and beadfree zein fibers could be obtained by changing the solution concentration, the electro spinning voltage, the solution feed rate and the distance between needle tip and collector. The solution concentration at three levels: 22, 26 and 30 w/v %, the electro spinning voltage at three levels: 10, 20 and 30 kV, the solution feed rate at three levels: 4, 8 and 12 ml/h and the distance between needle tip and collector at three levels: 10, 15 and 20 cm were studied. Central composite design (CCD) was utilized to study the effect of electro spinning parameters of zein solution and the data were analyzed using response surface methodology (RSM). According to results of this research, the solution concentration had significant influence (P<0.0001) on morphology and diameter of fibers. By increasing the solution concentration, uniform and bead-free fibers were obtained. As the solution concentration was increased, the fiber diameters were also increased. Furthermore, the electro spinning voltage had significant effect (P<0.0001) on fiber diameters. By increasing the electro spinning voltage, fiber diameters increased. The solution feed rate and the distance between needle tip and collector hadn’t significant influence on fiber diameters. In this research, effect of the solution concentration and processing parameters on zein fiber morphology were studied. Zein microfibers could be used in food industry in different uses like packaging and encapsulation.

In this paper, in order to optimize the rheological properties of extruded alpha-linolenic butters, the effect of extrusion conditions, including extruder shear rate (500, 750, 1125, 1500 and 1750 S-1), feed temperature (5, 7, 10, 13 and 15°C) and storage temperature (5, 7, 10, 13 and 15°C) on the physicochemical and sensory properties of extruded alpha-linolenic butter were examined after 15 days storage, then the relationships between physicochemical and sensory properties of extruded alphalinolenic butters were evaluated using by principal component analysis (PCA) method. About the mechanical treatment, increasing extruder shear rate resulted in extruded and refrigerated samples with lower hardness, higher adhesiveness and L٭value. Higher storage temperature increased the acid value, but reduced the hardness. Feed temperature had no significant (p>0.05) effect on the physicochemical and sensory properties of the extruded and refrigerated samples. The overall dispersal of variables in the principal components showed that the acid value, adhesiveness and firmness (instrumental measurement) were mainly related to the same sensory measurements. In addition, the close relationship between acid flavour and total acceptance of the samples showed that the acid flavor is more important factor for total acceptance of butter compared to the other parameters.

Saffron is an expensive spice in the world which is used in different industries. The most important post-harvest process of saffron is drying of its stigma. Therefore, in this study, the effect of Refractance Window drying (RWD), hot air drying of saffron in three temperatures (60, 70 and 80°C), and drying in room temperature (25°C) on physicochemical and sensory properties of saffron were investigated. Data were analyzed by ANOVA and Duncan test (p<0.05). In the RWD method, two Mylar membranes with thickness of 0.20 and 0.30 micrometer and a pyrex glass with thickness of 3 mm were used. Based on the statistical results and regarding process time reduction, Refractance Window drying method by mylar membrane with a thickness of 0.20μm and hot air drying method did not have a significant difference (p<0.05), and with mean drying time of 25.28 and 22.28 min, respectively, were the best methods. In terms of bioactive components, namely picrocrocin, safranal and crocin, with an average content of 112.83, 51.79 and 274.76, respectively, drying with pyrex glass was better than other methods. Saffron dried with RWD by means of mylar membrane with a thickness of 0.20μm, with a mean of 48.17 mass percentage for cold water-soluble extract had the highest value. In the sensory evaluation, dried saffron with RWD by means of mylar membrane with a thickness of 0.20μm had the better quality assessed by the test panels.

Microwave is one of the fastest and easiest methods of food cooking. However, heating of coated products like fish nugget by microwave due to transfer of internal water vapor to surface layer causes softening of their crispy crust. The aim of this research was to evaluate the effects of hydrocolloid solutions including Chitosan and Carboxy methyl cellulose (CMC) at concentration of 1 and 2% on texture and other quality properties of fish nugget after microwave cooking. Fish nuggets were immersed in the hydrocolloid solutions and then were coated with wheat flour and batter, respectively. All samples were fried at 180°C for 3min in sunflower oil. After frying process, the samples were packaged and stored at -20°C and after a week, were reheated in microwave oven at2450MHz/700 W for 2 min. The results showed that coating of fish nugget with hydrocolloid solutions causes increasing of product yield and adhesion of crust (P<0.05). CMC solution at concentration of 2% had highest effect on reduction of oil uptake and improvement of final texture of fish nugget. The coating of fish nugget with hydrocolloid solutions at concentration of 2% had significant effect on increasing of lightness of crust (p<0.05).Sensory evaluation indicated that the coated samples with CMC solution at concentration of 2% had highest overall acceptability.

The purpose of this study was to investigate the effect of malt odextrin (MD) -whey protein concentrate (WPC) mixture on physical properties of thyme essential oil nano emulsion. For this purpose, ultrasonically-prepared emulsions (containing 5% (w/w) thyme essential oil) were prepared using mixture of MD and WPC at different concentrations (10, 20 and 30% w/w) and different ratios (25: 75, 50: 50 and 75: 25). Emulsion properties such as droplet size, viscosity, flow properties and physical stability were studied. Results indicated that MD-WPC ratio and concentration of suspension had significant effect on emulsion properties. Mean diameter of droplets were between 128.5621-232.6310 nm, while droplet size of emulsions with malt odextrin was smaller than those for proteins. Same results observed for viscosity. On contrary, emulsion stability decreased with increasing WPC concentration. For all emulsions, increasing the concentration of MD-WPC from 10 to 30% w/w increased the particle size, viscosity and decreased their stability.

Production of pasteurized liquid egg is a new technology in Iran. The main objective of egg pasteurization is manufacture of a safe product microbiologically, but lack of control of process causes remarkable irreparable damage to its properties such as emulsifying and it leads to financial loss, so protection of egg quality is a basic factor during pasteurization. Egg yolk with certain pasteurization conditions was produced and used as emulsifier for production of oil in water emulsion (30%) based on Box-Behnken design of experiments. Rheological properties were studied using Rheometer, particle size distribution by laser light scattering technique, and emulsion stability index according to turbidity measurement. Impact of temperature, NaCl and pressure on studied factors were evaluated by response surface methodology, and quadratic polynomial model was obtained for each response. To summarize, temperature increasing in lack of salt resulted in decrease of emulsifying characteristic of yolk due to denaturation of its proteins. NaCl retains the emulsifying of egg yolk as a result of protection against adverse effect of temperature during pasteurization. Following this further, homogenization pressure improves the emulsifying of egg yolk by uniformity of particle size and consistency. According to our findings, the results of available models are useful to estimate the impact of pasteurization conditions on responses in order to increase the quality of pasteurized liquid egg yolk.

In this research the effect of gum obtained from Shirazi Balangu seed was studied in three concentrations of 0.1, 0.2 and 0.3g per Kg of skimmed milk containing 0.5% fat in producing Iranian white cheese. Also two types of control cheese, one of them full-fat cheese obtained from whole milk with 3.8% fat and the other from skimmed milk with 0.5% fat and without gum were prepared. The results of chemical and Rheological tests suggest the improving of cheese texture with limited increase in concentration of Shirazi Balangu gum, and the cheese obtained from adding 0.2g Shirazi Balangu seed gum showed the most likeness to high fat control cheese sample. Control low-fat cheese allocated the greatest amount of tissue characteristics (hardness, elasticity) to itself, which represents stiffness and undesirability of its tissue and with the passing of time and with increasing the concentration of Shirazi Balangu gum, the amount of indicators of tissue were decreased. Also among the produced samples, the cheese sample containing 0.2g Shirazi balangu seed gum gained the highest acceptance among raters in terms of sensory. This study showed that the Shirazi balangu seed gum can be used as a fat substitute and also is considered and used as an improving factor in cheese texture.

Permeate (PM) is a by-product produced from milk or whey ultrafiltration process. Due to its flavour off-notes, little attention has been given by food manufactures and researchers. To increase nutritional value of PM and their conversion to forms that are suitable for human consumption, production of probiotic juice beverage is one of the best choice. By this way, an economical product with appropriate functional properties and beneficial health can be produced. At the beginning, formulation of PM non-probiotic fruit beverages were optimized using Response Surface Methodology founded on central composite design. Based on primary experiments, PM (12.95-97.04ml), water (19.77-70.22ml) and orange juice concentrate (5.95-16.04g) were selected as the constant factors. Formulation of orange juice was optimized based on 45.63 ml, water; 38.75 ml PM; and 14 g orange juice concentrate, respectively. At the next stage, the best sample was inoculated with Lactobacillus acidophilus(LA5) and were kept on refrigerator (4°C) till the end of storage. Antioxidant capacity (amounts of anthocyanin, total phenol, Trolox, Frap and vitamin C), probiotic cell counts and physicchemical and sensory attributes of probiotic beverages were monitored during a 28-day storage period. Probiotic fruit beverages had high probiotics bacteria count (>107 cfu/ml) at the beginning till the end of storage. After 28 days storage, the amount of total phenol, Trolex, Frap and vitamin C of probiotic PM juice was recorded as 22.48mg/100 g, 1.48mmol/g, 3.63 mol/g and 7.3mg/100g, respectively.

The objective of this study was to produce soy protein hydro lysate (SPH) with the highest antioxidant activity, from soy protein isolate using enzymatic hydrolysis. The soy protein hydro lysate was produced through enzymatic hydrolysis by Alcalase 2.4L enzyme and the optimal hydrolysis parameters to achieve the highest antioxidant capacity of peptides were obtained by response surface methodology (RSM) with the central composite design (CCD) using the Design Expert software. The combined effects of temperature, time and enzyme activity on superoxide free radical scavenging capacity of SPH were well fitted to a quadratic equation by using Design expert software. The regression model presented a plateau region with maximum antioxidant activity (>62.38%) at the following critical values: temperature 49.710C, time 117.45 min and enzyme activity 66.27 Anson unit per kilogram protein. Results indicated the potential of soy protein hydro lysate to be applied as a natural antioxidant in food ingredient and pharmaceutical applications in the future.

Sugar play importance role in increasing blood sugar level. Fruity candy is a product that need a lot of sugar for make. the purpose of this research is replacement stevia and isomalt instead of sugar and glucose in producing fruity candy.So 10 different fruity candy formula according to different proportions of stevia (0.01%, 0.025%, 0.15%), isomalt (94%, 96%, 98%) and 1 control sample was prepared. The experiments of chemical, physical, senory, colorimetric, texture and microbial analysis were done and the results of experiment in format of completely random in method factorial with 3 repeatation were analysed p<0.01) and the averge of datas were compared together by Duncan method (p<0.05). The result of texture analysis were showed that by increasining stevia and isomalt in compare to control sample, texture can be harder. The result of colorimetry measurement were showed that by increasing isomalt and stevia parameter of (L*) was increased, parameters (a*) and (b*) was reduced. In the sensory test, fruity candy contains 96% isomalt and 0.025% stevia had highest overall acceptance. In the microbial test, there was no microbial contamination at the end the best formula for fruity candy was the sample that contain, stevia 0.025% and isomalt 96%. in conclusion stevia and isomalt can be a good alternative replacement for sugar and glucose in fruity candy and isomalt can be used for covering bitter after taste.

The Various condition including temperatures of 65 and 85oC for 5 and 15 min, ultrasonic bath for 15 and 30 min moreover probe ultrasonic for 10 min were used to pretreat the heads of two fish including bighead (ristichthys nobilis) and silver carp (Hypophthalmichtys molitrix) and were also used to kilca fish (Clupeonella delicatula). Fatty acid composition each of the control samples was determined to evaluate their nutritional value. Also, the different experiments with determination of oil yield, iodine value (IV), peroxide value (PV), UV absorption in 233 and 268 nm were performed for the oil extracted from the samples pretreated at various condition. The kilca oil was more enriched for it high content of essential fatty acid compared with the other samples. The highest (P<0.05) amounts of oil yield and IV were obtained for the samples pretreated at 85oC (15 min) moreover the samples pretreated with ultrasonic probe. Highest levels of PV and absorption in 233 and 268 nm were recorded for the thermal pretreated samples particularly those pretreated at 85oC. With respect to the significant effect (P<0.05) of ultrasonic wave on oil yield and IV and it insignificant effect (P<0.05) on the samples oxidative indices, it is a suitable method to improve the typical extraction condition of fish oil, where high temperatures (about of 95oC) and long times (about of 1 hours) were used. Therefore, this power can be used to pretreat the materials and thus to reduce the temperature and period of cocking step.

The purpose of current research, was evaluated the effect of three types of extraction solvent including water, ethanol and methanol on extraction yield, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity using DPPH and H2O2 methods of White mahlab L extract. Results revealed that ethanolic extract had the highest extraction yield (3.33%) while methanolic extract showed the highest TPC (3.79±0.09 mg GAE/ g sample) and TFC (0.16±0.0007 mg Rutin/g sample) in comparison with other studied extracts. Furthermore, methanolic extract had the highest DPPH and H2O2 antioxidant activity at concentration of 0.005 (64.29 ± 1.81 and 2.28 ± 0.05%, respectively). According to the results obtained from this study, it is possible to introduce methanolic extract of White mahlab L. fruits which in our country there is no significant, as potential natural source of useful bioactive compounds with high antioxidant activity for application in food and drug industry.

One of the plant extracts which has antimicrobial, antioxidant, nutritional and medicinal properties is extract of green tea. In this study, the effect of different concentrations of green tea extract (%10, %20 and %30) was studied on qualitative and microbial characteristics of bovine meat during storage. For this purpose, extraction carried out from green tea leaves and then chopped meat was immersed with a ratio of 1 to 1 (pieces of meat to different concentrations of green tea extract) for 20 hours at 4 °C. Finally, the pieces of meat were packaged and various tests were conducted in the storage period (1, 5, 10 and 15 days). The results showed that treatment of meat with green tea extract had a significant effect (P<0.05) on physicochemical properties and microbial count. The amounts of moisture and phenolic compounds of the control were reduced and the contents of pH, fat oxidation, total bacteria count, psychrotrophics, coliforms, molds and yeasts were increased during 15 days of storage. Moreover, meat samples treated with green tea extract had higher amounts of moisture, phenolic compounds and had lower amounts of pH, fat oxidation, total bacteria counts, psychrotrophics, coliforms, molds and yeasts than control, respectively. Also, among the various samples, the meat treated with %30 green tea extract had better microbial features and had a higher phenolic compounds than the others. In general, according to the physicochemical characteristics and nutritional quality, the meat treated with %20 green tea extract could be chosen as the best treatment because it had a higher shelf life and it can be used as a new processing in meat industry and meat products.

Food enrichment is performed to prevent and treat nutrients deficiency in the whole society or certain groups of the population. LNA, an omega-3 fatty acid, is an essential fatty acid because it cannot be synthesized by humans but has to be ingested. Purslane has been described as a "power food" because of its high nutritive and antioxidants properties. In this study the effect of adding purslane (Portulaca oleracea L.) seeds powder with 0 (control), 10, 15 and 20 percentage concentration to cake formulation were investigated and their fatty acid profile and Sensory properties were compared. In conclusion, with adding purslane seeds powder, the quality and quantity of fatty acids, particularly Linoleic acid and Linolenic acid were improved. The cake containing 15% purslane seeds powder had better quality in the sensory properties such as bottom surface color, upper surface color, internal color, pores and flavor in comparison to other groups and it was selected as best sample.

In this research, strained yoghurt has produced by draining set type yoghurt which has made of cow milk in cloth-sacks. To improve the rheological properties of strained yoghurt, Amaranthus cruentus seeds' powder (1%, 3% and 6%) has added to the samples. The chemical, microbiological, rheological and sensory properties of strained yoghurt (which has been kept in 6±1 °C for 21 days) were determined. The percentage of crude fiber and mineral materials of the rich samples in relation to the percentage of Amaranthus cruentus ' powder increased significantly in proportion to the control sample (p<0.05). The output of rheological test demonstrated that strained yoghurt showed shear thinning behavior against the increasing of shear rate. At first, stress-strain test and linear viscoelastic determining test were done for all the samples, afterwards, stress-frequency test was done, too. Texture of strained yoghurt was recognized viscoelastic solid and it was observed that storage module continually excelled over loss module in all samples. The statistical results showed that decreasing of pH and water holding capacity significantly in shelflife (p<0.05). The number of starter cculture which include, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, in order, were the same as before (there was no change) and increased until the seventh day of the shelf life but then it decreased significantly (p<0.05) until the end of the holding period. The sample which included 1%Amaranthus cruentus powder, earned the best record with respect to overall texture, color and quality acceptability.

In the present study, the effects of addition of Persian gum (PG) and carrot pomace powder (CPP) on formulation of donut were investigated in order to obtain a low-fat dietary fiber-enriched product with desired sensory and appearance properties. Response surface methodology (RSM) with a 5-level-3-factor central composite rotatable design (CCRD) was employed, where the independent variables were PG (0-1.5%), CPP (0-15%) and water (38-53%) while the dependent variables were surface texture properties, crust color values, crumb grain features and sensory characteristics of donut. Results showed that the roughness of the donuts surface increased by addition of CPP into formulation (p<0.05). It was found that CPP adversely affected the crumb grain properties of donut (p<0.05). As well, a significant negative quadratic effect of water addition and a significant interaction effect of CPP and water were observed on crumb grain properties of donut (p<0.05). With regard to samples color, L* decreased while a* increased as levels of CPP were increased and levels of water were decreased. Results of sensory evaluation, illustrated that CPP significantly decreased consumer acceptance scores (p<0.05). Furthermore, results of correlation analysis revealed that there were strong relationships between visual features of donuts and sensory attributes that indicated capability of machine vision to prediction of consumer acceptance. RSM described that donut with optimum formulation of 1.17% PG, 7.44% CPP and 48.29% water had considerably higher dietary fiber content, lower fat uptake and acceptable sensory attributes compared to control sample.

Oils Oxidation in addition to Changes of Oils Properties has Negative Effects on Consumers Health. One of the Important Method for Preventing from Oxidation is Using Antioxidants. Using Synthetic Antioxidants due to being Toxicity and Undesirable Effects such as Mutation Effects and Creating Cancer is a Very Controversial Issue, Nowadays. Therefore, Production of natural Antioxidants is Necessary as a Substitution for Synthetic Antioxidants. In this Study, First Tocopherol and Phenolic Compounds in Strawberry Leaf were Extracted. After that, the Extract was Formulated in two Concentration 400 ppm and 800 ppm with Sunflower Oil without Antioxidant. Then, the Oil Samples formulated with this Antioxidant during Storage Condition were Kept for 60 Days in 25 Temperature and the Sampling was done during 0, 15, 30, 45, 60 Days. And the rate of Oxidation and its Stability based on Acid Value, Peroxide Value, Oxidation Stability Index, Polar Compounds and Carbonyl Value was Investigated and with Control Sample (the Oil Containing 100 ppm TBHQ Antioxidant) was Compared in Similar Conditions. The results in this Study Showed that, the 800 ppm Concentration Strawberry Leaf Extract has been Effective for Stabilizing of Sunflower Oil during the Storing than TBHQ and 400 ppm Concentration Strawberry Leaf Extract and this is due to High amount of Phenolic and Tocopherols Compounds in 800 ppm Extract in respect of lower Extract Concentrations.

Camel milk has healing properties and health benefits. Lactic Acid Bacteria play an important role in quality of fermented products of camel milk such as Drinking Yogurt. A total of three samples of drinking yogurt of Iranian one humped camel milk (Camelus dromedarius) were collected from Golestan province in Iran under aseptic conditions.32 bacteria by culturing on MRS agar medium were isolated. Among isolated bacteria, only four different isolates were phenotypically characterized that these isolates included Lactobacillus brevis, Lactobacillus Ferintoshensis, Pediococcus pentosaceus and Enterococcus faecium. Bacterial isolates were identified by amplification of the 16S rRNA gene by Polymerase Chain Reaction (PCR) and were then grouped by the Amplified Ribosomal DNA Restriction Analysis (ARDRA) method. But, based on restriction analysis of 16S rRNA gene, the isolates were grouped into five ARDRA pattern that were identified by ribosomal DNA sequencing as Lactobacillus brevis, Lactobacillus fermentum, Lactobacillus pentosus, Pediococcus pentosaceus and Enterococcus lactis. Evaluation of autolytic and lipolytic activity and acid production potential of isolates showed that technological potential of isolates from drinking yogurt of Iranian camel milk was remarkable.

Microbial spoilage of food products under storage conditions is one of the challenges facing our country' s food industry. In the meantime, microbial spoilage of fruits specially is important. In this survey, Penicillium digitatum, the causal agent of greendecay, was isolated from the infected fruits and its pathogenicity was proved. The orange rot biological control was evaluated using microorganisms isolated from the fruit and prepared from microbial collections, combined with some salts. According to the results, Bacillus subtilis UTB96 had the highest inhibitory effects on growth offungusand development of decay. Then, the effect of one, three and five percent (w / v) from three salts including potassium carbonate, sodium carbonate and sodium bicarbonate were evaluated on the germination of spores. In the meantime, due to the negative effect of five percent concentration of sodium bicarbonate on the viability of cells, three percent of sodium bicarbonate solution wasmost effective in preventing from germination of spores. Finally the results showed that, application ofB. subtilis UTB96, in combination with three percent sodium bicarbonate, result in increasebiocontrol capacity ofthe bacterium.

udate gums are the oldest stabilizers and thickening agents in foods that are widely used in food industry. Among tree gums, apricot trunk gum has not been studied in detail. In this study, chemical composision and effects of different temperatures (25, 30, 40, 50, 60, 70 and 80°C) on the stability and water holding capacity of apricot gum were evaluated. Effects of different concentrations (0.5, 1 and 1.5% w/v) of apricot trunk gum on emulsification capacity and stability of oil-in-water emulsion were studied. The results showed that an increase in temperature increased the solubility of apricot trunk gum while water holding capacity was reduced due to the reduction in the insoluble fraction of the gum. With increasing concentration of apricot trunk gum, emulsification capacity and stability of oil-in-water emulsion increased.

This study was conducted to optimize valuable bioactive compounds extraction from mulberry leaves using agitated solvent extraction through Box-Behnken response surface methodology. The effects of process independent variables including temperature (25-45 ºC), agitation intensity (100-300 RPM) and extraction time (2-6 h) on the extraction yield of valuable bioactive compounds were studied. In this study, the optimized conditions aimed to obtain highest extraction yield were 38 ºC, 235 RPM and 5 h of extraction time. Under these conditions, the extraction yield was 20.05%. The results revealed that the model obtained explains the relationship between the independent variables and response very well and also suitable for predicting extraction yield using any combination of values for the independent variables. Antioxidant activity of extract obtained under optimized conditions was determined using Diphenyl Picrylhydrazyl (DPPH) and Hydrogen peroxide (H2O2) assays. The total phenolic content (TPC) of the extract was determined by Folin-Ciocalteu reagent. The TPC and antioxidant activity measured using DPPH and H2O2 assays were 38.12±0.15 mg GAE/g extract, 66.54±0.12% and 4.87±0.16%, respectively. Finally, the results obtained were compared with the results of Soxhlet extraction method. The results revealed that applying agitated solvent extraction led to obtain more extraction yield with higher antioxidant activity within shorter extraction time.