A single column cation exchanger resin was used to eliminate cations from renet cheese whey, with particular reference to the improvement of taste and flavor. Ten panelists were convened to assess the contribution of the mineral components to the salty taste of whey, judging on the basis of taste, flavor and color. The ORGANOLEPTIC CHARACTERISTICS of untreated whey were arbitrarily assigned a score of zero and the best treated whey in terms of quality, a score of 20. The use of a strong-acid cation exchange resin resulted in the removal of 28% of the calcium and 45% of the magnesium from treated whey with a concomitant increase in the concentration of sodium. The average score of treated whey increased from zero, for untreated whey, to 19.7 for the first element of whey passed through cation exchange resin.

Sangak bread is made from whole meal flour and has high digestibility due to its high fiber levels. However, the inappropriate quality of most breads produced in the traditional way, and, on the other hand, the short period of storage of these products as a result of microbial and bacterial degradation, reveals the importance of examining the methods of production and preservation of these products. Thus, various methods have been used to reduce bread waste by improving its quality. In this regard, the use of sourdough can be mentioned. Accordingly, in the present study, the effect of different concentrations of sourdough (5, 10, 15 and 20% of flour weight) was investigated on the qualitative and microbial properties of Sangak bread. In this regard, different tests including chemical, sensory and microbial were performed on Sangak bread samples and control. According to the results, increasing levels of sourdough in bread samples reduced pH, staling, mold and yeast amounts and total bacterial count, as well as increased acidity, moisture, ash, volume and fiber content compared to the control sample (sample without sourdough). Also, according to the results, with increasing levels of sourdough, the score for most of sensory properties such as aroma, color and chewiness increased. Taken together with all properties, the treatment containing 20% of sourdough was introduced as the best treatment.

The objective of this study was to determine the effect of CO2 treatment on proteolysis, lipolysis and quality CHARACTERISTICS of refrigerated raw milk. Four treatments of raw milk were selected (controlled milk (milk without any special treatment) and milks treated with CO2 until pH=6.4, 6.2, 6). All experiments were triplicate. Samples were stored at 4oC for 10 days and were analyzed on 1, 5, 8, 10 day for chemical evaluations. Statistical evaluation of the effects of treatments was performed using of split plot experiment with randomized complete block design (RCBD). Statistical analysis, indicated that no significant proteolysis and lipolysis were observed during 10 days of storage using addition of CO2 to pH=6, 6.2 and an increase in CO2 concentration did further reduce proteolysis and lipolysis. The sensory panel did not detect significant difference between CO2 treated milks and fresh milk. The research revealed that the best treatment was using of CO2 to pH=6, although in the most cases there was no significant difference between pH 6.2 and 6.

Ice cream frozen mixture of milk composition, materials, sweeteners, stabilizers, emulsifiers and flavor is produced. Ice cream is a combined food with a variety of colloidal features due to the structure of the various components, such as ice crystals and dispersed air cells in serum phase. In this study sensory evaluation of ice-cream was studied by using different ratios of sucralose as a substitute of sugar in the ice cream. Vanilla ice cream with 19% sugar was used as a control sample and sucralose in five levels (20, 40, 60, 80 and 100%) was substituted for sugar in the formulation. Then sensory evaluations were investigated. During the Results showed that in this study, there was no significant difference in samples (p<0.05). Sensory properties by judges taste was used five-point hedonic scale. But only 20% substitution level had a significant effect on the properties of texture, mouth feel and overall acceptability.

Background and Objectives: Use of edible coatings is one of the most important methods to decrease absorption of oils in frying foods. In this study, effects of oral coating on oil reduction, acid number, peroxide number, texture brittleness and sensory CHARACTERISTICS of potato chips were investigated using fat peanut flour with plasticizer sorbitol. Materials & Methods: Potato slices with a thickness of 1. 5 mm were dipped in an oral solution of lean peanut flour with sorbitol using immersion method. Effects of coating on moisture changes, oil reduction, texture brittleness and sensory CHARACTERISTICS of the chips were investigated and then acid number and peroxide number of the samples were assessed at Weeks 0, 4, 6 and 8 of the storage. Results: Results showed that the concentration of lean peanut flour and sorbitol was an effective and important factor in CHARACTERISTICS of chips such as moisture retention and decreased oil absorption. Samples coated with solution prepared from 6% by volume of lean peanut flour and 60% sorbitol by weight of lean peanut flour included the highest moisture content and the lowest oil absorption (p < 0. 05). Moreover, coating significantly decreased the peroxide and acid numbers during storage (p < 0. 05). Therefore, the lowest values were observed after eight weeks of storage in samples coated with a solution of 6% by volume of lean peanut flour and 60% sorbitol by weight of lean peanut flour. Conclusion: Coating of the chips caused decreases in the absorption of oil regarding ORGANOLEPTIC CHARACTERISTICS of the products, similar to that no coating of the chips did. Therefore, use of lean peanut flour coating improves nutritional values and sensory and health CHARACTERISTICS of the fried food products.

The aim of this study was the application of irradiation process to decrease bacterial contamination of the penaeus monodon. The shrimp samples were obtained from Hormozgan and were sent to the microbiological laboratory. Bacterial contamination of shrimp was determined by counting the aerobic mesophil bacteria, Staphylococcus areus, Choliforms, Vibrio parahemolyticus and Salmonella. The shrimp samples were irradiated at different doses of gamma ray. Finally, the optimum dose of the gamma ray for bacterial decontamination of shrimp, especially of Vibrio Parahemolyticus, was obtained to be 2kGy. Also, the chemical factors of irradiated and non-irradiated samples such as Protein, Fat, total volatile Nitrogen (TVN), Non Protein Nitrogen (NPN), Peroxide Value (PV) and Amino Acids were measured. There was not any important difference among them. Also, there were not any significant difference between TVN and Peroxide Value (P>0.05) for the irradiated and non-irradiated shrimp samples. Study of bacterial contaminations of the irradiated and non irradiated samples after 12 months showed that irradiation by 2kGy can control the microbial contaminations. Four types of films for packaging: Pet.pe, Pp.pe, Bopp and Pe.20 were used for storage of the irradiated and non irradiated shrimp samples in-18°C during 12 months. All of the packages were studied on the aspects of color, odor, tissue and taste of shrimp samples and elasticity and pressing of packages. For the irradiated and non irradiated shrimp Pet.pe and Pp.pe were preferred, respectively.

Nowadays, there is a growing need to explore methods for increasing the shelf life of food. In the food industry, severe food security industrial techniques are employed, including canning, pasteurization, smoking, salting, freezing, heating, vacuum sealing, the use of chemical materials, and irradiation. This study focuses on the effects of gamma irradiation on changes in the chemical, biological, and ORGANOLEPTIC properties of ostrich meat. Fifteen male ostriches, aged between 10 and 14 months, underwent evaluation. Initially, the ostriches were slaughtered, and their meat) from thigh (was subjected to different irradiation doses (0, 2, 4, 6 KGY) at intervals of0, 5, 10, and 15 days. The various meat groups were then stored at 4°C. In this study, ostrich meat samples were divided into two groups: one group received no irradiation (0 kg) and the other received irradiation at doses of2, 4, and 6 kg. These samples were then stored in a refrigerator for15 days, and microbial, chemical, and ORGANOLEPTIC tests were conducted. The results of our investigation indicate that the 4 kg irradiation dose effectively reduced the counts of mesophilic bacteria, coliform bacteria, Staphylococcus aureus, and psychrophilic bacteria, while also eliminating Salmonella spp and E. coli spp. Additionally, it led to a reduction in Total Volatile Nitrogen (TVN) and prevented adverse ORGANOLEPTIC changes, including alterations in odor and color, over the 15-day refrigerated storage period. The irradiated groups also demonstrated a remarkable reduction and elimination of Staphylococcus aureus, E. coli spp, and Salmonella spp bacteria during refrigerated storage, with significant differences from the control group. Additionally, Total Volatile Nitrogen (TVN) in the control group exhibited a significant increase onthe15th day compared to the other groups. To sum up, irradiation proves to be a viable method for preserving various foods, especially meats like ostrich, and is highly recommended to safeguard against food spoilage and contamination.

Background and Objectives: Use of natural coatings with various capabilities provides the opportunity to produce healthier and more acceptable materials, especially for higher value-added products such as dates. The objective of this study was to investigate effects of date coatings on the fruit various CHARACTERISTICS for the purpose of a longer shelf-life. Materials & Methods: Mazafati dates were coated with natural polymers (zein, chitosan and pimpernel essential oil). Effects of coating on various CHARACTERISTICS of dates, including moisture content, total soluble solids, acidity, sugar content, pH and sensory CHARACTERISTICS (color, taste, firmness and brightness), were assessed at 4 and-18 o C for the first o year and at 10 C for the second year. Data were analyzed using factorial experiment in a completely randomized design. Comparisons of the means were carried out using Duncan method. Results: In ORGANOLEPTIC CHARACTERISTICS, the highest color score belonged to the fruits with chitosan after three months of storage and the lowest color score belonged to chitosan and oil and to control and oil treatments after 12 and 9 months of storage, respectively. Zein and chitosan treatments included better tastes and textures, compared to those other treatments did. In chemical assessments, zein treatments include the highest and chitosan treatments included the lowest moisture contents. The lowest sugar contents were reported in control. No significant differences were seen in acidity and pH contents of the treatments. Conclusion: Based on the results of sensory and physicochemical assessments, use of the highlighted coating treatments to preserve physicochemical CHARACTERISTICS of the fruit dates as well as chitosan coating to minimize color and zein coating to minimize flavor changes in dates are recommended.