Nowadays, increasing the nutritional value of pasta by adding nutritional materials is significantly important. Since surimi, having a high concentration of myofibril protein which has a high potential to improve nutritional CHARACTERISTICS of the pasta. This study aimed to investigate the use of surimi in preparing macaroni as well as its effects on chemical, COOKING and sensory properties. Pasta samples were made from flour blended with 7%, 16%, 25% surimi and to be compared with standards. According to the results, appearance of all samples (before and after cook) was no defects. Increasing the level of surimi, the studied factors improved accordingly; protein and moisture content increased by 13.6% and 10.9%, respectively. Also by increasing the surimi content of ash, were increased. The difference of pH in samples was not significant. Results showed that by increasing the surimi, the COOKING loss and COOKING weight were increased. Samples with 25% had been suitable in taste. Samples with 16% had been stables in smell and Samples with 25% and 16% surimi had been suitable in general acceptability. Findings shows, it might be recommended to produce pasta enriched with surimi. Adding surimi to macaroni in amount of 16% showed better quality (, COOKING and sensory CHARACTERISTICS).

Spaghetti is a good substitute for rice especially in Asian countries diet because it is cheaper than rice. Spaghetti’s traditional COOKING is time consuming. Nowadays microwave COOKING has been spread. In this study we aimed to assess traditional and microwave COOKING effect on chemical and organoleptic CHARACTERISTICS of spaghetti. Samples were randomly selected from automatic and semi-automatic factories. Their physico-chemical CHARACTERISTICS were determined based on national standard (no. 213) after traditional COOKING. The same samples were cooked by microwave in 5 and 8 minutes and then were assessed by trained sensory analysis panel. Statistical analysis was done and frequency, mean, median, standard deviation and diagrams were determined. The Mann-Whitney and three-way ANOVA tests were used to analysis the effect of production type and COOKING time on spaghetti CHARACTERISTICS. There was no significant difference in chemical CHARACTERISTICS such as pH, ash and protein content between automatic and semi-automatic produced spaghettis. Automatic produced spaghettis had more acceptance considering their humidity, sensory evaluation scores and physical CHARACTERISTICS. The type of Production and COOKING time significantly affects sensory evaluation scores but any effectiveness of COOKING method (traditional or microwave) was seen on sensory evaluation scores. Production type and COOKING type were significantly related. Cooing method had significant effect on sensory evaluation scores of automatically produced spaghettis. COOKING number was increased along with COOKING time. Production type and COOKING method had no effect on COOKING number. Tukey test showed that mean COOKING loss was higher in spaghettis cooked for 8 minutes.It was concluded that COOKING time reduction, better color and lesser COOKING loss is caused by microwave COOKING in water. Microwave COOKING has no effect on sensory evaluation scores, thus it can be a good substitute for traditional COOKING methods.

In this research, the ohmic heating method was used to reduce the moisture content of white button mushroom (Agaricus bisporus). The purpose of this research is to investigate some physical and chemical CHARACTERISTICS of the button mushroom at the end of the ohmic process. In this research, three voltages of 60, 75, and 90 volts were used, and according to the 8 cm distance between the electrodes, 7.5, 9.37, and 11.25 volts/cm were obtained. Also, three types of steel, brass and aluminum electrodes and three concentrations of 5%, 10% and 15% ohmic solution were selected for the experiment. In order to colorimetrically measure button mushrooms, the images were scanned in color using Image J software in the Lab space, and the extracted values were expressed as percentages. Also, in order to measure chemical properties, 0.5 g of dried samples were separated and methanolic extract was prepared and properties including antioxidant activity, total phenol content, flavonoid content, vitamin C, pH and Brix were measured. The results showed that with the increase of the voltage gradient, the value of the browning index and the total color changes increased significantly. The highest and lowest values of the browning index were 244.39 (voltage gradient 11.25 V/cm-aluminum electrode) and 86.39 (voltage gradient 7.5 V/cm-steel electrode). The highest and lowest total color changes were 27.98 (aluminum electrode) and 16.01 (steel electrode) and the increase in browning index and total color changes were observed in steel, brass and aluminum electrodes, respectively. . In the chemical properties section, similar information was obtained in the parameters of antioxidant activity, total phenol content, flavonoid content, vitamin C and soluble solids; So, with the increase of the voltage gradient, the value of these parameters increased significantly. In the voltage gradient of 11.25 V/cm, the highest values have been observed.

Recently increasing the nutritional value of spaghetti is significantly important. Lentils are a good source of nutrients and protein. They contain high levels of vitamins and have antioxidant properties. In this work, spaghetti was made from semolina, containing 5%, 10%, 15% lentil flour. Rheological, chemical, COOKING and sensory CHARACTERISTICS were measured. Rheological evaluations showed that by increasing the lentil, content of dough stability, starch gelatinization, the stability of the hot –, formed gel, starch retrogradation, gluten strength increased. According to chemical analysis of spaghetti, increasing the level of lentil improved protein and fibre contents but moisture content did not changed significantly. Also by increasing the lentil, content of ash were increased. Results showed that the addition of lentil flour increased COOKING time and COOKING loss. Sensorial evaluation showed that the spaghetti enriched with lentil flour up to 5% had very good quality and this blend can successfully be used in nutritionally valuable spaghetti formulation.

This study investigated the effect of different methods of COOKING on quality CHARACTERISTICS of chicken breast fillet. This assay applied 120oC autoclaving for 5 and 10 minutes, 180oC deep frying for 5 and 8 minutes and 600 watt microwaving for 3, 6 and 9 minutes and compared COOKING loss, hardness, normal shear, toughness, L*a*b* color parameters and sensory attributes of cooked chicken fillet. The cutting tests demonstrated that 5 minute deep fried treatment and control experienced the lowest hardness respectively, while the 9 minute microwaved treatment showed the highest hardness and toughness (P<0.05). The 8 minute deep fried (without any flour cover) treatment showed the highest brightness (L*) and lowest redness (a*) values. It must be mentioned that deep fried treatments gained the highest sensory preferences with lowest COOKING loss percentage. The study revealed that deep frying is the best COOKING method of chicken breast fillet in order to achieve better color, COOKING loss, texture and sensory attributes.

Improving participation in voluntary activities in Iran is important because increasing productivity among young people, given the country's young population, contributes to community sustainability. Therefore, a better understanding of volunteer motivation in Iranian youth is needed. The Volunteer Functions Inventory (VFI) for assessing volunteer motivations has good psychometric properties and is adapted to several languages, but no validated Iranian translation yet exists. The purpose of this study was to investigate the psychometric CHARACTERISTICS of voluntary functions inventory in members of Iranian Red Crescent Society. Sample size was 595 members of Youth Organization of Iranian Red Crescent Society from 31 provinces and 175 cities of Iran that were selected by multi-stage cluster sampling method and responded to voluntary functions inventory. Data were collected using a demographic sample and voluntary functions inventory (VFI). Confirmatory factor analysis using principal components method was used for data analysis. The results of the present study showed that the voluntary functions inventory had validity and reliability. Also, the factor structure showed that 29 items and 6 factors well assess people's attitudes to volunteering, and the structure of this inventory was well-fitted and confirmed all goodness of fit models. The present study provides the use of the Iranian translation of the Voluntary Functions Inventory (6 scales and 29 items) to assess volunteer motivation among young Iranian volunteers.

Dietary fibers have beneficial physiological and metabolic effects and the enrichment of high-consumption products such as spaghetti with fibers can increase the health and reduce the risk of various diseases in the community. In this study, the effect of processed barley bran (at 40, 50 and 60% levels replacement), xanthan gum (at 1 and 2% levels) and their interactions on COOKING properties (water absorption, COOKING loss, optimum COOKING time and swelling index), microstructural, texture and sensory of spaghetti were evaluated. With increasing barley bran content, the water absorption and COOKING loss of spaghetti samples significantly decreased and increased, respectively (P<0. 05). The gluten network was weakened by adding fiber by adding fiber, which reduced the COOKING time to 10 min. The red value (a index) increased and the brightness (L index) decreased with the increase in the amount of the bran. Increment of barley bran increased the hardness of spaghetti texture noticeably, while the presence of xanthan gum improved the textural properties. The electron microscopy images showed that by adding xanthan, the walls of the air bags become more swollen, and in the presence of the bran caused rough structure. Sensory evaluation results indicated lower total acceptance of bran containing samples. Although the sample containing 40% barley bran and no xanthan gum had the highest overall acceptance among the fiber enriched samples.

Introduction: Wheat bran is a concentrated source of diatery fibre, protein, minerals, unsaturated fatty acids and vitamins. Existence of some technological and nutritional difficulties containing high amount of phytic acid and unappropriate sensory CHARACTERISTICS has coused limitation of its application in food formulation. In this study the effect of formulation and extrusion conditions containing feed moisture content, tempreture and screw speed were evaluated on chemical, functional and nutitional properties of texturized wheat bran. Materials and Methods: In order to improve the nutriotional and technological properties of wheat bran, the effects of different concentration of feed moisture content (18, 21 and 25%), tempreture (120, 160 and 200° C) and screw speed (170, 235 and 300 rpm) were examined on functional charactristics (water adsorbtion index; WAI, soluability index; SI and oil adsorbtion index; OAI, soluble and insoluble fiber), and the nutritional values (phytic acid) of processed wheat bran. Results: Based on results the maximum and minimum level of WAI and SI were obtained at 25% moisture content, 120° C and 170 rpm. However the maximum level of SI and OAI were demonstrated at 18% moisture content, 200° C and 300 rpm. The least Phytic acid content (3. 09 mg/100g) was shown in 21% moisture content, 120° C and 300 rpm. Extrusion process had significant effect on enhancement of soluble fiber fraction (55%) and decreased the insoluble fiber (6%). Conclusion: The results indicated that, optimized condition of processing method could enhance the quality of processed wheat bran.

The book Ketāb-e Mostatāb-e Ᾱšpazῑ, 1965 pages, published in two volumes, is written by the eminent translator, Najaf Daryabandari. In the first volume, dealing with "the schools of COOKING'', the writer discusses in ten chapters the COOKING traditions of the most important countries including Iranian, Chinese, Roman, Hindi, Turkish, Arabic, Spanish, Italian, Japanese, Russian and French. In the section on Iranian COOKING, the most important sources have been introduced. What distinguishes this book from other COOKING books is its fluent style of writing, making frequent use of original Persian words and expressions. The other advantage of the book is that it not only offers recipes for a great number of dishes from various countries, but also explains the origin of the use of each dish and the rituals associated with it.