Background and objectives: Pumpkin is a good source of carotene, water-soluble vitamins and amino acids that can be processed into flour with a longer shelf-life. Pumpkin flour can be used because of its highly-desirable flavor, sweetness and deep yellow orange – red colour. Malting is a biotechnological process including steeping, germination and killing of cereals under controlled conditions, consequently, hydrolytic enzymes are activated and endosperm cell wall, protein and starch are largely digested. Cakes with desirable organoleptic characteristics is one the most commonly used cereal products all over the world. According to the role of dietary fiber on health and preventing some types of cancer and diabetes, high-fiber foods have gained much attention. Materials and methods: In this study, pumpkin and malt powders (at four different levels of 0, 10, 20 and 30 %) were used as substitute to wheat flour in the sponge cake formulation. The effects of this substitution on physicochemical and sensory properties of sponge cake including pH, fat, protein, moisture, ash, β-carotene, mineral, carbohydrate and texture were evaluated. Results: The results showed that no significant difference was observed for fat and protein contents of new formulated cakes with increasing pumpkin and malt powder. PH, fat and protein contents were in the ranges 6. 55-6. 85, 24. 34-27. 23 % and 8. 40-8. 75 %, respectively. However, moisture, ash and carbohydrate contents showed significant differences (P<0. 05) among different samples. By increasing the amounts of pumpkin and malt powder, significant difference was observed in β-carotene, calcium and iron contents in the final cakes ranging from 0. 40 to 1. 98 mg/100 gr, 500-700 mg/100, and 40. 75-59. 70 mg/100, respectively. Also, different textural properties were found among the different manufactured cakes as addition of pumpkin and malt powders resulted in softer sponge cake. Conclusion: Sensory evaluation of treatments showed that manufacturing sponge cake with 10% of pumpkin and malt powder was the best formulation.

Celiac patients need to use gluten-free products to reduce gastrointestinal problems. Barley malt is effective properties of bakery products, but these additives cannot be used in gluten-free products. Also, in this study enzymatic sorghum malt in five levels (0, 1, 2, 3, 4 and 5%) was used as natural additives in gluten-free strudel. For this purpose, moisture, specific volume, porosity, firmness (1 and 72 hours after baking) and sensory properties were evaluated. Moisture was increased by increasing of malt in the formulation. The samples containing 1, 2 and 3% of malt (especially 3%) had the highest specific volume and porosity and the lowest firmness after 1 hours baking. All of samples were softer than blank (the sample without malt). Finally, the sample containing 3 % sorghum malt had the highest score of sensory properties.

Background and Objective: Flowability is one of the most important physical characteristics of powders, and under given circumstances, affects a large number of industrial applications. Environmental conditions during the processing or transport including temperature, humidity, electrostatic charge and time can critically affect the flowability of powders. The aim of this study was to investigate the spray drying parameters such as inlet air temperature, maltodextrin concentration and storage time on the physical and flowability characteristics of spray-dried malt extract.Materials and Methods: In this study, a pilot-scale spray dryer was employed for drying the produced products. Process variables were inlet air temperature and maltodextrin concentration (DE=18-20). Maltodextrin as drying aid was used in 20, 30 and 40% (w/w) concentrations based on the wet weight of malt extract. Inlet air temperatures of 140, 160 and 180oC in a co-current regime with feed were used. The effect of production conditions and particle size on the flowability indices (Hausner ratio, static angle of repose and compressibility index) during storage of the samples was investigated in a closed environment (RH=44% using a saturated solution of magnesium nitrate) (p<0.05).Results: Flowability of the powders was drastically reduced during the storage time due to the hygroscopicity. Furthermore, the results showed that by increasing the inlet air temperature and maltodextrin concentration, the particle size was increased, while stickiness and hygroscopicity significantly (p<0.05) were reduced leading to an increase in the powders’ flowability.Conclusion: An inlet air temperature of 180oC and a maltodextrin concentration of 40% had the most contribution on the physic-chemical characteristics and flowability of the powders during the storage time.

Bread staling makes it unacceptable. Malt extract is high in nutrients, fiber and B1 and B2 vitamins, which is difficult to apply due to its high adhesion and potential for microbial contamination in food products. Spray drying is a way to increase the stability and easy application of sugar-rich food ingredients in food products. The aim of this study was to produce malt extract powder using maltodextrin, WPC and their combination and investigation of the physical properties of the produced powder. Then, the effect of using malt extract and its powder on different levels (2. 5, 5, 7. 5, and 10%) on the sensory, qualitative and staling properties of bread during storage was evaluated. The results showed that use of combination of maltodextrin and WPC significantly increased the powder production efficiency (58%) and resulted in good solubility and moisture absorption. Using malt extract and its powder in level of 7. 5% resulted in a significant increase in the bread volume and height, while the L * decreased significantly. Adding 10% malt extract and its powder (containing maltodextrin and WPC as carrier, in ratio of 1: 1) increased the bread moisture content up to 37. 5% and 34. 53%, respectively, and had a significant effect on delaying staling during the storage period. Evaluation of sensory characteristics showed that the highest overall acceptability score belongs to samples containing 5 and 7. 5% malt extract powder and 5% malt extract. Therefore, using malt extract and its powder up to 5% is a useful economical strategy in producing high-quality bread with desirable sensory properties.

Malting is one of the biotechnological processes that includes steeping, germination and killing of cereal in controlled environment in which hydrolytic enzymes are synthesized and cell wall, protein and starch of endosperm are largely digested. Purpose of this study was evaluation of malting quality and identification of suitable line for production of malt products. In this study, effect of malting processing on physicochemical properties including of kernel density, bulk density, thousand weight kernel, protein and cold water extract yield of EBYT and Yusuf varieties evaluated in complete randomized design plan. Experiments were made in triplicate. The results of ANOVA showed that sample type had significant effect on all physicochemical properties (p<0.01). Maximum amount of kernel density (1332.33 kg/m3) and minimum amount of that (832.33 kg/m3) were related to barley seed of yusuf variety and obtained malt of yusuf variety, respectively. Malting process results in decrease of thousand weight kernel, kernel density and bulk density and increase of protein content and cold water extract yield. Cold water extract yield in obtained malt of EBYT line was higher than obtained malt of yusuf variety, and consequently, those utilities in enzymatic extracts preparation and also in confectionary, cake and cookie industries.