IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Year:2019 | Volume:16 | Issue:88 |Papers Count:36

Due to the high consumption of yogurt, this product is suitable for transferring probiotic bacteria to humans. The survival of a sufficient number of these bacteria during storage until the consumptiontime isthe basic limitation for the proper effect of these bacteria on the body. In this study the caseinat sodium film containing nanoclay and Echinophora Platyloba essential oilwas used in order to possibility of using biodegradable packaging as well as its effect on the viability of probiotic bacteria to cover the contents of yogurt. The samples were stored at 4 and 15 ° C for 21 days. The effect of packing material on the survival of Lactobacillus acidophilus was not significant, while on the growth of Bifidobacterium was significant. The highest number of bacteria was observed in the coating containing 1. 5 grams of nanoclay and the lowest number of containers containing 0. 75 grams of nanoclay. By increasing storage temperature and time, simultaneously, the process of decreasing the number of live bacteria was accelerated. the reduction of Lactobacillus acidophilus bacteria at 15 ° C after three weeks of storage / 0 was a logarithmic cycle, while in the same situation, the number of Bifidobacterium analisis bacteria decreased by 1. 3 times, indicating a higher resistance of Lactobacillus acidophilus to acidic conditions of yogurt during the storage time. At 4 ° C, there was no difference in mean pH and acidity between different packaging samples, but there was a significant difference between all packaging samples at 15 ° C. The highest decrease in pH and maximum acidity was due to the packing of 1. 5 g of nanoclay in the end of the storage time

The ultrafiltration process as one of the membrane processes based on pressure can replace with the conventional method (liming-carbonation) as a new method in sugar industry. In this research, reduction of hardness, increasing the non-sugar rejection components and improving the purity of permeate flow were modeled during the treatment of raw beet syrup with ultrafiltration by artificial neural network. The ultrafiltration process was carried out at three temperatures of 30, 40 and 50 ° C, three pressures in the membrane 1, 2 and 3 times in eight intervals of equal time of 1 to 60 minutes. The best model for reduction of hardness was obtained with a hidden layer, the number of 13 neurons, the tangent transfer function, the momentum learning law, and the percentage of data 25, 35, and 40 for training, evaluation, and test, respectively. The variation of non-sugar rejection compounds with a hidden layer, 15 neurons, tangent transfer function, Levenberg learning law, and assigning 50, 5 and 45 percent of the data to training, evaluating and testing with the least error and the highest correlation coefficient during modeling. Improvement of the purity of permeate flow during ultrafiltration with a hidden layer, 18 neurons, sigmoid transfer function, Levenberg learning law and data percentages 35, 40 and 25 for training, evaluation, and testing created the best network. Also, the highest correlation coefficient between laboratory data and predicted values with the model was obtained for hardness variation, non-sugar rejection compounds and purity, 0. 892, 0. 985 and 0. 985 respectively.

Juice is a liquid drink obtained from fresh fruit juices under controlled conditions. In this research, for the first time, the use of Valerian extract as an antioxidant and whey powder property as a rich source of vitamins in orange juice has been nvestigated. In this research, scientific research was carried out on the antioxidant effects of Valerian extract and its compounds. Then, the effect of Valerian officinalis extract and whey powder on the chemical properties of orange juice during the storage period was studied. The tests carried out on the prepared specimens. The studied factors include: formalin index, acidity, vitamin C, pH and antioxidant properties, which were analyzed by the Design Expert-7software in three-dimensional forms and plot charts. The results showed that the level of pH increased at high levels of whey powder and extract during the period of 1, 14, 30 days. Also, the reduction of acidity with increasing whey powder probably was due to the low acidity of whey powder. By adding different levels of whey powder and extract, the amount of vitamin C increased. Also, the adding of valerian extracts effects vitamin reduction more than whey powder adding. The amount of formalin increased during the maintenance period with the addition of whey powder and extract.

For many years, human tend to use fermentation products due to the presence of nutrients that are effective on health. The health effects of the Functionlfermentation products are or directly due to the presence of microorganisms, and their function in the host bodyor indirectly the result of their metabolites during fermentation. Cereal-based products havesuitable bioavailability for probiotic cells and furthmore they have desirable sensoryand nutritional properties. The purpose of this study was to use probiotic bacteria and yeast alone and also simultaneously at three levels of wheat sprout flour to prepare a functional beverage. The study evalated the changes of pH, acidity, counting of probiotic cells and folic acid content. furthermore, the sensory characteristics were checked using a 5-point Hedonic test. Data were analyzed by SPSS software. Results showed that acidity increased with increasing flour content. The highest survival of probiotic beverage containing 10 grams of wheat sprout flour with bacteria and yeast Initiation culture. in terms of the sensory characteristics and folic acid, the drink contains 15 sprout of flour with bacteria and yeast.

The Mazafati date is one of the most important export products of Kerman province, which their quality characteristics may change during storage. The use of edible coatings is a new technique for increasing the shelf life of various agricultural products. The aim of this study was to investigate the effect of Aloe vera containing salicylic acid (2 mM) and green tea extract (0. 5%) on physicochemical, microbial and sensory properties of stored dates at 4 and 25 ° C for 150 days. The results of analysis of variance showed that the coating, temperature and time of storage had significant effects on the evaluated parameters (p <0. 05). According to the results, the lowest weight loss was observed in samples coated with Aloe vera containing green tea extract and salicylic acid. This type of coating prevented significant changes in pH, acidity, total soluble solids (° brix), total and reducing sugar contents of date samples compared to the control during the storage period. During the storage period, the pH and total sugar content decreased, and acidity, total soluble solids and reducing sugar content increased. Total phenolic content did not have a clear trend during the storage period and its amount in the coated samples was significantly higher than the control. Aloe vera containing green tea extract and salicylic acid also effectively prevented microbial growth. In addition, panelists gave higher scores to dates coated with Aloe vera containing green tea extract and salicylic acid. The changes in physicochemical, microbial and sensory parameters in the stored dates at 25 ° C were significantly higher than that stored at the temperature of 4 ° C. In general, the use of Aloe vera containing green tea extract and salicylic acid, and storage at 4 ° C is recommended due to the reduction of microbial growth and maintaining the quality characteristics of Mazafati date.

Carrot is a good source of carotene, water-soluble vitamins and amino acids. Carrot powder is used because of its high nutritional value, highly desirable flavor, sweetness and appropriate color to improve the quality of bakery products and all types of cakes. In this study, Balangu seed gum was used to improve the characteristics of carrot cake. So, firstly, the carrot cake batter containing different percentages of Balangu seed gum (at four levels 0, 0. 5, 1. 0, and 1. 5%) was prepared and their viscosity was measured. Then the cakes were cooked and their physicochemical properties including weight, ash, moisture, volume, density, crumb color and sensory characteristics were measured. Carrot cakes batter was a non-Newtonian fluid and shear-dependent and time-dependent type. With increasing Balangu seed gum percentage in carrot cake formulation, the viscosity of batter increased (P<0. 05). With increasing the Balangu seed gum from 0 to 1. 5 %, cakes batters viscosity at shear rate of 40 s-1 ware increased from 16. 93 to 32. 88 Pa. s (P<0. 05). The moisture content and volume of cakes were increased with increasing gum percentage (P<0. 05). With increasing Balangu gum brightness of cakes increased due to increasing volume, in addition decreased yellowing of the samples (P<0. 05). The L*, a* and b* indexes for sample containing 1. 5 % gum were 82. 00, 4. 12 and 60. 24, respectively. Carrot cake containing 1. 5% Balangu seed gum significantly had more acceptability than other samples (P<0. 05).

The aim of this study was to investigate the viability of free and encapsulated forms of L. acidophilus(LA) and L. casei(LC) in probiotic quark cheese and comparing their effect on chemical and sensorial properties of the obtained cheese during 21 days of storage. Results showed that pH values and titratable acidity of all samples decreased and increased, respectively upon storage time. The decrease of pH was more enhanced in the LC-free samples compared to those of LA-free and capsulated forms of both bacteria, and control sample. Titratable acidity changes in cheese samples was similar to pH change. There was a significant increase in soluble nitrogen of LC-free sample upon storage time. However, this increase was not significant for control, LA-free, LA-cap and LC-cap samples. Free fatty acid content (lipolysis index) of all samples were the same in the first week. It was increased for control, LC-cap, LAcap compared to those of LC-free and LA-free after 14th day of storage. For all samples increasing storage time led to significant decrease in all sensory properties except for surface color and appearance. Between probiotic strains, LC-free provided higher scores for flavor and overall acceptability attributes during 2nd week of storage. Increasing storage time up to 14 days did not significantly (p<0. 05) decrease the number of free forms of lactobacilli. However, after 14th day, the number of free forms of bacteria were declined. Nevertheless, the viability of capsulated forms was preserved upon all storage days.

sheepmeat has a high potential for degradation due to high protein, fat and moisture. In this study, the antioxidant and antimicrobial effects of kiwi peel extract in two types of common and nano coatings based on basilseed gum, perfoliatumseed gum and their composition in increasing shelf life of sheep meat were investigated. Hydroalcoholic extracts of kiwi peel were obtained using ultrasound assisted technique the total phenolic content and total flavonoid being 342. 0 ± 3. 12 mg GA/g E and 6. 39 ± 1. 02 mg QE /g E respectively. Different concentrations of kiwi peel extract (500, 1000, 1500, 2000 and 2500 ppm) showed high antioxidant activities due to phenolic and flavonoid compounds in both DPPH free radical scavenging and beta carotene: linoleic acid bleaching assay. The minimum inhibitory concentration and the minimum bactericidal concentration of the extract for Staphylococcus aureus, Pseudomonas aerogenesandEscherichiacoliwere determined that 2000 ppm of extract used in coating. The particle size of the nano-coatings was in the range of 81. 53 to 176. 15 nm, and the zeta potential of all nano-coatings was negative. Meat samples were kept at 4 ° C for 25 days and peroxide value, thiobarbituric acid value and total count of bacteria were performed at 5-day intervals, indicating that the chemical and microbial growth rates in control sample were higher than coated samples. The use of nanotechnology in reducing the size of coating resulted in improved antioxidant and antimicrobial properties. According to the results of this study, the composite nano-coating of basilseed gum: alyssum seed gum containing kiwi extract of 2000 ppm can be used in meat packaging industries.

In the present study, the effect of ultrasonic waves on the antioxidant activity of aqueous-ethanolic extract (50: 50) of wheat germ of Tajan, N8019 and Morvarid cultivars was investigated. The results showed that ultrasonic waves increased the amount of, although their effect on the extraction of polyphenol compounds was much better. The amount of polyphenolic compounds of Tajan, N8019 and Morvarid wheat germ extracts were 679, 783 and 545 mg / kg, respectively. After applying ultrasonic waves, these compounds were 777, 891 and 593 mg/kg increased. Also, antioxidant activity (DPPH radical-scavenging assay, β-carotene bleaching assay and Rancimat test) of different treatments showed that the extracted extracts from wheat germ of N8019 under ultrasonic process was the best sample and then were 100 ppm TBHQ, extract of Tajan wheat germ under ultrasonic process, extract of Morvarid wheat germ under ultrasonic process, extracts of common wheat germ of N8019 and Tajan and extract of common Morvarid wheat germ, respectively. The results showed that there is a strong correlation between the amount of antioxidant compounds of different extracts extracted from wheat germ, especially phenolic compounds and their antioxidant power. Also, the results of oven test (at 60 º C during 24 day) indicated TBHQ was the best treatment and followed by extracted extracts from wheat germ of N8019 under ultrasonic process, Tajan under ultrasonic and Morvarid under ultrasonic and extracts of common wheat germ of N8019, Tajan and Morvarid, respectively.

Kilka fish oil is highly susceptible to oxidation due to high amounts of unsaturated fatty acids. One of the methods used to protect unsaturated oils from environmental damage is the encapsulation process. The purpose of this study was to investigate the effect of encapsulation process on reduction of Kilka fish oil oxidation. The purpose of this study was to investigate the effect of type and concentration of wall materials on encapsulated fish oil properties. The mixture of xanthan and lepidium sativum (Shahi) seed gum was used in 100: 0, 50: 50 and 0: 100 ratios as the continuous phase of emulsion. Concentration of solid material in wall solution was chosen at 30, 40 and 50%. A homogenizer ultraturax was used to prepare nanomulsions and a high pressure homogenizer was used to produce microemulsion. The results showed that the size of the capsules prepared with mixture wall in all concentration, xanthan gum at 40 and 50% concentration and capsules with shahi seed gum at 30% concentration was in the range of nano (below 100 nm). All microcapsules had a size below 10 micrometers. Zeta potential was negative for microcapsules and nanocapsules and the lowest and highest zeta potentials were related to capsule with mixture and shahi seed gum walls respectively. The nanocapsules showed higher efficiency of Kilka fish oil encapsulation than microcapsules. The images of the Scanning Electron Microscope represent a suitable network and uniform wall cover around the capsules, and structural fractures were not observed. The results of this study suggest using of fish oil microcapsules with shahi gum wall at 40% concentration, fish oil nanocapsules with mixture of xanthan and shahi gum wall at 40% concentration, and fish oil nanocapsules with 30% xanthan gum due to good properties for oil storage.

The food researchers look to offer products with low-fat because of increasing awareness about health. In this project, low-fat composite (wheat-quinoa) cup cake was produced. Plantago major L. gum and water (1. 5-7. 5, 3-15, 4. 5-22. 5 and 6-30%) was used as a fat replacer in levels of 0, 25, 50, 75 and 100 % in wheat-quinoa cake by completely randomized design. The samples containing 1. 5 and 3 % gum had the lowest specific gravity and the highest porosity. Also, the highest consistency was indicated in the sample containing 3 % gum. On the other hand, the sample containing 3 % gum had the lowest firmness in 2 hours and 1 week after baking. This sample had the coherent micro structure. Finally, the samples containing 1. 5 and 3 % gum had the best overall acceptability. Therefore, it can be said that the removal of 50% of oil in cake formulation was performed successfully.

Cake is one of the popular, high-consumption, and varied baking industry, that in addition to its nutritional value, has a high consumption in different classes of society. In this research, Stevia was first substituted at 25, 50, 75 percent of sugar, and the characteristics of flavor, texture and color of the product were evaluated and the results showed that the best replacement level was 25%, which was more similar to control. After selecting the Optimum level of stevia replacement, according to similar previous studies on lemon, 5 and 10% lemon powder levels were selected and added to the product and physicochemical properties were examined. The results indicated that all of the color parameters were reduced by adding lemon peel powder and the cooking loss was lower in the treatment containing 10% lemon peel powder. Also, the addition of lemon peel powder increased the stiffness and stiffness and reduced the fringe in the product. Adding lemon peel powder significantly reduced the amount of peroxide in comparison with control. Sensory evaluation results showed 5% treatment was more similar to control. In general, it can be concluded that lemon peel and stevia can be used as a functional composition in cake.

The presence of melamine in foods is one of the important issues in terms of food safety and consumer health. Extraction is the first step in determining the amount of melamine in foods. Therefore, in the current study, melamine extraction from egg was optimized using response surface methodology based on the central composite design. The percentage of water used in the extraction phase containing water/acetonitrile, extraction phase volume, extraction time, pH of extraction phase, and hydrochloric acid concentration in the extraction phase were considered as the studied variables for optimizing extraction conditions. Finally, the amount of melamine present in four brands of egg was measured by high-performance liquid chromatography (HPLC) using internal standard method. Optimum extraction conditions were obtained in the form of 39. 28% water in the extraction phase, 5. 06 mL extraction solvent volume, 12. 48 min extraction time, pH 5. 04 and acid concentration of 0. 73 M. The amount of melamine in the egg samples was in the range of 0. 19-0. 45 mg/kg. Regarding the amount of melamine authorized by the EU and the US Food and Drug Administration, it can be concluded that the melamine content of the samples is within the limits of the EU standard and only in two samples was more of the USFDA standard.

Fruit marmalade is a kind of jam, in which pieces of fruit are homogeneously mixed and not visible. By changing the culture of life and reducing the physical mobility of humans and the emergence of problems such as obesity, overweight and hypertension, the use of sucrose and its derivatives in food formulations is limited and has led to an increase in efforts to produce food with low fat, sugar and salt and high fiber. In this regard, the feasibility of producing strawberry marmalade was investigated by replacing sucrose with sorbitol in various proportions. For this purpose, the physicochemical (pH, water activity, Brix, consistency and calorie reduction) and sensory evaluation of the produced samples compared with the control samples during storage for three months. According to the results, sorbitol replacement with sugar had no significant effect on pH and of the samples (P>0. 05). By increasing the sugar substitution with sorbitol more than 38% brix decreased significantly (P<0. 05). Sorbitol increaseing decreased the water activity and during storage time water activity increased, which is higher after 60 days (P<0. 05). In high percentages of sorbitol, the consistency decreased (P<0. 05). The storage time has not significant effect on brix (P>0. 05), but had an increasing and a declining effect on consistency of the samples, respectively. Generally, taking into account the results, it can be concluded that the use of sorbitol sugar up to 38% for producing low calorie strawberry marmalade with a 3-month shelflife is possible and produces a product with acceptable properties similar to the control sample.

Doogh is widely used as a healthy dairy product in Iran which is a suitable alternative to soft drinks in the society. Ginkgo biloba is an ancient plant species on earth which is also known as the living fossil. The leaves of these tree have several nutritional and therapeutic properties and therefore the Ginkgo-enriched doogh has a high nutritional value. In this study, the impact of the addition ofGinkgoextract at the levels of 0, 1, 2, 3 and 4 percent on some attributes plus the survival rate of probiotic bacteria containing 0. 2 g/l shallot extract during 21 days of storage at the temperature of 4° C was explored. According to the results, by enhancing the concentration of Ginkgoextract, acidity, population of Lactobacillus acidophilus LA-5 and Bifidobacterium lactis Bb-12 plus the antioxidant activity and total phenol level were significantly enhanced (p<0. 05). Also, with the increase in the level ofGinkgoextract, the sensorial score of the samples were reduced considerably (p<0. 05). Storage of the samples during 21 days resulted in the reduction of Lactobacillus acidophilus LA-5 and Bifidobacterium lactis Bb-12 population as well as antioxidant activity, total phenol content and sensory acceptability considering odor, taste and color (p<0. 05). Overall, the sample containing 2 g/lGinkgoextract was selected as the best sample and can be prepared as a healthy product in the dairy industry.

Millet is a type of cereals with high resistancy to pest, disease, and drought which is used in the production of gluten-free products for patients with celiac disease. Today, production and improvement of the quality of gluten-free products for Celiac patients are one of the major challenges in the food industry. Physical modification methods such as heat-moisture and microwave treatments can be used to improve the performance of flour and gluten-free products in the baking industry. The goal of this study was to investigate the effects of heat-moisture treatment at three relative humidity (RH) levels of 10, 15, 20% at 90 and 110 ° C, to improve the quality of grain millet, and different ratios of of millet flour: rice flour (50: 50, 25: 75, 15: 85) to be used in the formulation of gluten-free cookie. In this regard, physicochemical characteristics of millet (moisture, fat, protein, ash, fiber), flour (water absorption, oil absorption, color) and cookie (diameter, thickness, spread ratio, color, texture) were investigated. The results showed that the heat-moisture treatment had a significant effect on water holding capacity and oil absorption capacity of the samples (p<0. 05), in a direct and reverse trend, respectively. Using flour from treated seeds in the gluten-free cookie improved baking loss, water activity, texture parameters, and sensory acceptance. By increasing heat-moisture treatment, the amount of baking loss, water activity and hardness of cookies decreased. Heat-moisture treatment had a significant effect (p˂ 0. 05) on the spreadability and color of the cookies. Increase in the intensity of the treatment led to higher spreadability and darker color with high redness value The Sensory evaluation also showed that texture scores were high for most cookies made from treated millet flour, but the cookie obtained from the 25% replacement level of millet flour under 90 ° C and 10% moisture content had the lowest score in the texture.

The aim of this study was to determine the kinetics, effective moisture diffusivity, activation energy, specific energy consumption, and also predict the moisture content of white mulberry during the drying process with microwave-hot air dryer using mathematical models, Artificial Neural Networks (ANN) and Neuro-Fuzzy Inference System (ANFIS). Drying process was accomplished in three temperature levels (40, 55, and 70° C), three inlet air velocity levels (0. 5, 1 and 1. 5 m/s) and three microwave power levels (270, 450 and 630 W). To estimate the moisture ratio of white mulberry, 10 mathematical models, ANN and ANFIS were used to fit the experimental data of thin-layer drying. The results showed, the maximum and minimum effective moisture diffusivity during drying was calculated 3. 56×10-9 and 3. 86×10-10 m2/s, respectively. Also, the minimum and maximum effective moisture diffusivity during drying was achieved 48. 54 and 1380. 88 Mj/kg, respectively. Among the mathematical models under study, the Page model was the best model for describing the behavior of the thin layer of white mulberry drying. The mean square error (MSE) values for the mathematical models, ANN, and ANFIS were 0. 00059, 0. 0052 and 0. 0044, respectively. Therefore, the ANFIS model with the highest Correlation Coefficient (R2=0. 99995), the least percentage of mean relative error (ε =1. 84) and mean square error (MSE=0. 0044) were used to evaluate the moisture ratio in comparison with other methods implemented in this research Selected as the best model.

Effect of somechelating agents, emulsifiers and salts on functional characteristics of skim milkpowder

In this study, turnip slices was osmotic dehydrated in rosella extract for polyphenolic enrichment purpose which further dried using hot air drying technique. Osmotic process variables were the concentration of sucrose solution (30, 50 and 70 %), process time (40, 75 and 105 min) and the solution temperature (60, 70 and 80° C). The quality of osmotic dehydration-enrichment step was evaluated by measuring water loss, solid gain, weight reduction and phenolic compounds absorption. All variable were effective on measured parameters. Optimized osmotic condition were 35% of sucrose concentration, 105 min for process time and temperature of 80° C to reach the most desirable responses including maximum water loss and weight reduction and phenolic compounds absorption as well as minimum solid gain. Processed turnip slices at optimum condition were then air dried at 60, 70 and 80° C. Moisture ratio during drying time was measured for every temperature and used for determination of best drying kinetic model. 10 models were fitted to experimental data and the fitting quality was evaluated using statistical parameters. It was found that two term models predicts the moisture changes well. Effective diffusion coefficient s were 1. 83E-9, 2. 03E-9 and 3. 04E-9 for 60, 70 and 80° C drying temperatures respectively. Arrhenius model was used for activation energy determination and it calculated as 25. 12 Kj/mol.

In the present study, maize fiber was added to macaroni paste formulation at levels (0%, 5%,: 10%, 15%), and physicochemical properties, textural and sensory evaluation of sampels were tested. The results showed that as the fiber content of corn increased, the amount of ash and insoluble fiber increased significantly and the amount of moisture and protein of the samples decreased significantly (P<0. 05). In intervals of 20 and 30 minutes, by adding different amounts of corn fiber the content of baking solids increased and the acidity of cooking water was significantly decreased. Also, the weight after baking significantly increased. The results of texture profile analyzer showed that there was no significant difference in hardness, gumminess, elasticity (Springiness) and cohesivness of samples containing higher concentrations of corn fiber. The results of mean comparison of samples showed that texture adherence of corn fiber samples was significantly higher than the control sample. There was no statistically significant difference in the stiffness of the samples. The colorimetric results of the samples showed that the color components of L* of the samples containing higher concentrations of corn fiber were significantly higher and a significant difference was observed in the color component a * and b* were not observed. On the other hand, treatment 2 (containing 5% corn fiber) had the highest sensory scores in all of the studied characteristics and was introduced as the superior treatment.

In this study, gelatin from common carp scales (Cyprinus carpio) was produced using alkaline, acidic and thermal methods. Then, the physical factors, barrier properties and its appearance characteristics were optimized by changing effective factors in the initial gelatin extraction process. In order to optimize the film, the response surface methodology included a central composite design for extraction process, a series of effective factors in extraction including sodium hydroxide concentration, alkaline pre-treatment, hydrochloric acid concentration and extraction temperature as independent variables were investigated. The dependent variables including tensile properties, water solubility and water vapor permeability were investigated. The results of screening based on mechanical strength and solubility resulted in the selection of 4 factors of 9 factors. In the screening stage, four variables including two factor of the pH of extraction and the duration of the alkaline treatment that had the greatest effect on the tensile strength, and two factor including concentrations of acid treatments and the extraction temperature that had the most effect on the solubility of the films were selected for the the main experiments with gelatin extraction. Other variables that did not have a significant impact on the mechanical properties and film solubility were in their most common form. The main experiments of gelatin extraction included 30 treatments. Solubility showed significant changes (p <0. 05). The lowest solubility was 25. 08% for treatment No. 9 with alkaline treatment for 195 minutes, acid treatment with 0. 3 molar concentration and extraction at 63 ° C. The lowest permeability was for treatment No. 15 with alkaline treatment for 140 minutes, acidic treatment with a concentration of 0. 18 molar and extraction at 76 ° C (p <0. 05). Finally, it was determined that by changing some of the extraction factors, the properties of gelatin film obtained from common carp scales could be optimized.

Roasting is an important step in nuts processing and one of the ways to improve the color, flavor and unique aroma and taste, which can, in addition to positive changes, reduce the amount of nutrients in the nuts. So, It is very important to select the appropriate conditions for roasting. In this study, the effect of infrared (IR) power (400-600 W) and roasting time (4-10 min) on energy consumption, color parameters (L*, a*, b* value, Δ E, BI, SI, WI, hº ), texture, moisture content and sensory properties of sunflower kernel were investigated. In addition, the regression models for the responses were obtained and the proper roasting conditions were determined using response surface methodology (RSM). Quadratic model was proposed for color change (L*، a*، Δ E، hº ، WI) and linear relation for texture, BI and moisture content and 2FI for energy consumption. Roasting at 492. 5 W IR power for 9. 1 min were found to be convenient or proper roasting conditions. Also, roasted kernels had acceptable quality in terms of sensory properties compared to the conventional method (hot air).

In this research, response surface methodology based on 3-factor 5-level central composite design was used to determine the effect of refining pretreatment variables on quality indexes of beet molasses. Hence, the effect of bentonite concentration (2-10 g/L), gelatin concentration (0. 01-0. 1 g/L) and pH (3-7) on turbidity, color, concentration of colloids (CCs) and ash of beet molasses were studied and well fitted by a quadratic polynomial model (R2> 0. 85). The results showed that the pH was the main factor affecting the purification indexes as it had a significant effect on all responses. Bentonite and gelatin as two common clarifying agents improved the quality of molasses, although the ability of bentonite was much higher. The optimum condition for purification pretreatment was found as 8. 3 g/L for bentonite, 0. 08 g/L for gelatin and 4. 03 for pH which were determined on minimization of the turbidity, color, concentration of colloids (CCs) and ash. At this condition, the turbidity, color, ash and concentration of colloids were calculated as 12. 1 NTU, 2573 IU, 2. 7, 0. 9 g/L respectively.

Nowadays the use of natural and biodegradable nanofibers in the packaging industry due to the contamination of non-biodegradable polymers in food packagingis dramatically obvious and electrospinning is one of the easiest ways to produce these nanofibers. In this study, the electrospinning of collagen polymer type I (extracted from the rat-tail) with Beta Cyclodextrin and Nanoclay was investigated and Acetic acid was used as a safe solvent in terms of the environment. After designing the experiments using an experimental design software (Design Expert 7. 0), the effects of independent variables such as weight-weight ratio of Beta Cyclodextrin to Collagen (X1), Volume-weight ratio of Nanoclay to Collagen (X2) and solution feed rate (X3) was evaluatedon dependent variable, including nanofibers diameter (Y1). Also, electrospinning process was performed with a voltage of 12 Kv and the distance between the needle and the collector 120 mm at ambient temperature and pressure. Nanoclayhave been used due to barrier and antimicrobial properties; in addition, Beta cyclodextrin was used for the specificity of the structure that causes hydrophilic and hydrophobic surfaces. Furthermore, to investigate the shape of nanofibers Scanning Electron Microscopy, to investigate the structure Transform Infrared Spectroscopy, to investigate existing elements X-Ray Fluorescence Spectroscopy and to determine thermal resistanceDifferential scanning calorimetrywas applied. The results showed that optimal nanofiber with a average size of 123. 01 nm and a flawless structure with a viscosity of 145. 33 mpa. s was obtained.

In this study germinated quinoa flour in five levels (0, 5, 10, and 15%) was replaced by part of flour in gluten-free pan bread formulation. For this purpose, protein, moisture, specific volume, porosity, firmness (1 and 72 hours after baking) and overall acceptability were evaluated. Protein and moisture were increased by increasing of germinated quinoa flour in the formulation. The samples containing 10 % germinated quinoa flour had the highest specific volume and overall acceptability score and the lowest firmness after 1 and 72 hours after baking. Also, the result indicated the samples containing 10 and 15 % germinated quinoa flour had the highest porosity.

Date seed as waste product can be used widely for many applications and nowadays many studies are carried out on its properties as natural preservative of food products. In this study, antioxidant and antimicrobial properties of different date seed extracts and their effects on the physicochemical, microbial and sensory properties of cupcakes were investigated. The date seed extract was obtained by using the water solvent and shaker method. The antioxidant activity of the extract was evaluated using DPPH radical scavenging method. The results showed that increasing the concentration of the extract increases the antioxidant activity. IC50 of date seed extract 1568. 93 mg/L was calculated. The total phenol content of the extract was 119. 53 ± 0. 28 mg Gallic acid/gram extract. The antimicrobial activity of the extract against Salmonella typhimurium was evaluated by using minimum inhibitory concentration (MIC) and minimum bactericidal concentration (0. 08 and 0. 4 mg/ml respectively). The fraction of the extract components was evaluated using a high-performance liquid chromatography and different phenolic compounds such as Gallic acid, Catechin, Chloregenic acid, Rutin, Vanilin, p-Coumaric acid, Sinapic acidwere identified. The extracts were added to the cupcake formulation at 4 levels 0, 0. 05, 0. 1 and 0. 2%. Peroxide number, acidity, pH, proximate analysis and sensory evaluation tests were performed on cupcake samples. All cakes containing different concentrations of the extract (0, 0. 05, 0. 1 and 0. 2μ g/ml) were in the standard range for physicochemical properties. The total microbial count was performed for 28 days at 7-day intervals. The sample containing 0. 2% of the date seed extract in terms of the microbial count was in the appropriate range, and in terms of sensory properties, the overall evaluation also received the highest score. Due to the presence of phenolic compounds and antioxidant and antimicrobial activity, date seed can be used as a natural inexpensive preservative in food formulations.

The use of enzymes for hydrolysis of protein sources is one of the common methods in the food processing. A hydrolysed protein is a complex mixture of peptides and amino acids that are obtained from hydrolysis by various enzymes, acids or alkali. The orange seed is largely available from the orange juice industrieswastes, and its defatted flour contains about 26% protein and can be used as a rich and costeffective source for production of proteins and peptides of plant sources. In the present study, a protein isolate with high purity was extracted from defatted orange seed flour and then the protein was hydrolysed by using Alcalase enzyme in concentrations of 1, 1. 5 and 3% and the hydrolysis time of 2-5 hours at temperature of 45-55 ° C atsuitable pH for enzyme activity. Then the optimal conditions for the production of hydrolysed proteins with the highest antioxidant properties (DPPH radical scavenging activity, radical OH scavenging activity, ferric reducing activity and total antioxidant) were determined. Optimum treatment at determined conditions (temperature 54. 8 ° C, time 3. 35 hr and ration of the enzyme to the substrate 1. 7 % v/w) with antioxidant properties (DPPH radical scavenging activity (45. 85%), radical OH scavenging activity (91. 82%), ferric reducing activity (89. 35%) and total antioxidant (39. 68%), Based on the optimization of response surface method, was obtained and antioxidant tests were performed on the optimal treatment for confirmation of the proposed values by software. The results showed that the hydrolysed protein derived from orange seed could be used in the foods formulation as a natural additive and also it can be used as a nutraceuticalwith high antioxidant ability.

Different species of Pseudomonas bacteria are found in abundance in nature. Although they are weak pathogens but they have great importance in the food hygiene and health because they are psychrophilic bacteria and can grow and proliferate at refrigerated temperatures and can produce proteolytic and lipolysis enzymes. In this study, the simultaneous effect of different doses of microwave radiation and different concentrations of lactic acid and salt on Pseudomonas aeruginosa bacteria inoculated into veal parts were studied. In this study, 108 specimens were evaluated in 9 treatments per day, 0, 3, 6, 9, 12 15. And after refrigerating, microbial tests performed including Pseudomonas aeruginosa count. The control group was treated with distilled water. The bacterial count was done in Pseudomonas Agar medium. The effect of various concentrations of acid, salt, and microwave time on the logarithm of the bacterial count was evaluated over a 15-day refrigerator by Mixed repeated measure Anova. The results showed that different concentrations of acid, salt and microwave time and their interactions had a significant effect on the mean logarithm number of bacteria during refrigerating period.

Plant seed mucilage is one of the most important hydrocolloids used in food industry due to the ability to create structure and texture, properties of emulsifying, thickness and dietary aspects. The aim of this study was to investigate the effect of quince seed mucilagereplacement on physicochemical (pH, specific gravity, melting resistance and overrun), textural and sensoryproperties of vanilla ice cream. For this purpose, mucilage was used as a substitute for carboxymethylellulose in ice cream formulation at 5 levels (0, 25, 50, 75 and 100%). The results showed that with increasing replacement ratio, the amount of melting resistance, specific gravity and overrun significantly increased (p<0. 05). Addition of mucilage did not have a significant effect on the pH of the ice cream mixture (p>0. 05). Adding mucilage reduced hardness(p<0. 05). Based on sensory evaluation results, adding mucilage increased the total acceptance of ice cream. In general, and considering all the characteristics, it can be concluded that the sample with 100% mucilage substitution had a higher quality than other treatments.

Yogurt whey powder, a byproduct of yogurt industry, is a natural source of protein that contains all the essential amino acids needed for a healthy diet. In this study, functional orange fruit juice was prepared using Yogurt whey powder (1/5%-3% and 4/5%). The Antioxidant activity of Yogurt whey powder was measured using the ABTS method. The sensory evaluation of the beverage was done by 5 trained panelist using a five-point hedonic test The assessment of taste, texture, color, smell, mouth feel and, finally, the overall acceptance of the prepared drinks were carried out. Orange juicethat was prepared with 1/5% yogurt powder gained the highest score. The juices wereanalyzed on days 0, 20, 40 and 60 for Physicochemical and microbial tests. The results showed that the taste, smell, and overall acceptance declined with time, and acidity and pH did not change significantly. From the result of this study it can be concluded that using yogurt whey powder with high antioxidant activity and acceptable functional orange juice can be produced.