Despite numerous kinds of cheeses they can be categorized into two main groups namely Traditional and Industrial. In Semnan province, north central of Iran, varieties of traditional dairy foods are produced among which Aroushe cheese is the most popular. In this study, Aroushe cheese is produced based on the traditional procedure and predefined condition and then its chemical, reological and sensory PROPERTIES are characterized. This product is a processed cheese that is produced through simultaneous mixing and heating of the crude for a relatively long time (3-4 h). According to the presented results, the fat, protein and moisture of Aroushe cheese are 35%, 42% and 5%, respectively. Therefore, the shelf-life may be expected to be too much longer than other conventional cheese even in room condition. Based on the reology data of this study, G' is greater than G" at any given point, that means the elastic component dominates over the viscoelasticity which indicates a viscoelastic solid behavior. Finally, the micro-structure and color of Aroushe cheese are determined by SEM and Hanterlab.

Background: Due to the increasing number of celiac patients, has increased demand for gluten-free products. Rice cookies is a type of Japanese snack food. rice flour is used in making cookies because of sticky property of rice flour amylopectin.The aim of this study was to prepare rice cookies with nutritional and ORGANOLEPTIC suitable PROPERTIES.Methods: In the present study, rice flour produced from rice to mixtured in two stages with different amounts of oil and sugar and After kneading, and stored for 2 hours at 5-2oC to taken various forms and was performed at 180 F˚ temperature for 50 minutes. In order to evaluate the ORGANOLEPTIC PROPERTIES of the oil and sugar were investigated rice cookies treatments in terms of parameters such as taste, tenderness and texture and moisture content.Results: Moisture of cookies were prepared with 10% sugar, a lots less of sugar cookies prepared with 5%. flavored parameter of prepared cookies were showed a significant difference.In general cookies prepared with 10% sugar and 13.5% oil have tasted better and tenderness of the cookies compared to rice cookies with 5% sugar and 18.5% oil.Conclusions: The results of this study can be used to improve the indicators of rice cookies prepared from rice flour, especially for celiac patients.

Fruity teas are popular due to variety in sensory PROPERTIES as well as their nutritional and therapeutical characteristics. Recently, the worldwide researches related to fruity teas have been considerably developed. In this work, effects of fruit type (apple, quince and pear) and brewing time (10 or 20 min) on some nutritional PROPERTIES (Mg, Fe and Ca contents, sugars and protein percent) as well as on the sensory attributes of final products were investigated. No chemical preservative, flavoring gents and colorants were added for preparation of the samples. At the end of 10 min brewing, the highest extraction rates of Mg and protein, Fe and sugars, and Ca were observed for pear, apple, and quince, respectively. At the end of 20 min brewing, the greatest extraction rates of Mg and protein, sugars, and Ca were related to the pear, apple, and quince, respectively. Increasing the time of brewing up to 10 min although did not noticeably affect the extraction rate of nutrients from dried fruits (especially for protein content), significantly influence the sensory characteristics (flavor and color) of final products; so that those prepared by 20 min brewing had higher acceptability. Among the fruity teas produced by 20 min brewing, apple had the best sensory acceptability from flavor and color points of view. After that, pear tea from taste and quince tea from color standpoints were realized as the best samples.

Background and objectives: Thirty percent of agricultural products are annually wasted in Iran, 7 to 8 percent of which are due to improper packaging. In this study, the effects of seven types of nanofilms with low permeability to oxygen and water vapor on ORGANOLEPTIC and microbial PROPERTIES of bread were investigated.Materials and methods: Voluminous (i.e., non-flat) bread samples packaged in nanofilms were stored at 5°C, 20°C and 35°C and tested for ORGANOLEPTIC PROPERTIES on days 1,3,5, 7, 14, and 21 of storage. Also microbial counts in the samples kept at the 3 temperatures were made on day 14. Results: The three main factors affecting significantly staling of the bread samples were type of nanofilm, temperature, and length of storage. The effects of combination of each 2 factors were also statistically significant (p<0.01 and 0.05). The lowest and highest amounts of staling on day 14 occurred in bread packaged in a 3% composite film (500ppm silver and 450ppm clay) and in the control package sample (with no nano-particles), respectively. The total microbial count decreased with increasing silver nano content of the film, such that the 2% (1000 ppm) silver film had the lowest count. In addition, the control packaging at the 3 storage temperatures showed the highest counts for coliform and moulds. The lowest and highest counts for coliform and moulds were found in nano-packaging samples kept at 5°C and 35°C, respectively.Conclusion: In conclusion, the nano composite film with 3% nano-particles (SC3) was judged to be the best film due to lower cost and longer conservation of bread freshness.

Primary role as a source of food, energy and the growth of the role of biological components changed on human health and food production and consumption to the functional foods. product marmalade Pulp lemons in this study studied. was used to obtain pulp for producing lemon pulp marmalade Adding gelatin, sweet whey powder, and dried milk to the pulp and sugar mixture increased protein content and enhanced growth and viability of probiotics. In this research, Lactobacillus casei was inoculated at bacterial concentrations of 106, 107, 108, 109, and 1010 cfu/ml, the fermentation process took place at 37°C for 48 hours, and the mixture was evaluated for a during 28 days storage at 4°C. Factors such as pH, acidity, reducing sugars, Brix and sensory PROPERTIES were studied during this period. The sensory evaluation group performed the sensory evaluation after fermentation during the four weeks the mixture was kept at 4°C. Data was analyzed by using Duncan’s multiple range test in the format of completely randomized design with five treatments, and a control, and three replications.During fermentation while the pH value decreased and the amount of acid increased, and the quantities of reducing sugar and Brix declined. fermented probiotic lemon pulp marmalade was a suitable environment for the growth of lactic acid bacteria and functional marmalade production.

Oat is becoming popular as part of a healthy diet and new oat products emerge at the functional food market. The aim of this study was to combine valuable nutritional PROPERTIES of cereal and milk, to Produce functional yogurt product containing oat milk and evaluation of its physicochemical, microbiological and sensory characteristics. In this study, replacment of 0, 10, 15 and 20% (V/V) oat milk with low-fat milk (2.5%) was performed and its effect on physicochemical and sensory characteristics of probiotic yogurt, was evaluated. Results showed that with increasing the percentage of oat milk in yogurt, pH, dry matter and fat content were decreased and acidity, synersis, protein and phenolic compounds content were increased significantly (P<0.05) . On the other hand, with adding oat milk, iron and fiber content were increased and calcium content was decreased.

In this project, the processing ability and quality of green table olives during storage period on six selected cultivars and five genotypes were investigated. After harvesting, debittering carried out using NaOH (2%). The fruits were then placed in a solution of water and salt for fermentation and storage. During the fermentation and storage period, quality parameters such as ash, glucose, fatty acids, acidity, pH, mineral elements and sensory PROPERTIES were evaluated. At harvesting time, Direh, Tokhm kabki and KH15 genotypes had the highest fruit weight in comparison to the other selected cultivars and genotypes. During the processing and storage period, there was an increase trend for sodium, while a decrease trend in the amount of calcium and potassium in the fruit flesh compared to the harvest time. However, there was not a distinct trend in the acidity changes during the processing period. According to the sensory analysis, Zard, QG18, GW1, Direh, Meshkat, Manzanilla, TMN2 and BN5, acquired the high score of total acceptance index among panelists (between 7. 5 and 9), respectively.

In this study, pasteurized nuts milk as a new flavored and functional product by using pasteurized milk with 1.5% fat, sugar, vanilla powder, commercial stabilizer GBavo and nuts powder containing the four nuts pistachio, walnut, almond and Hazelnut with equal proportions of each of the nuts were studied. Pasteurization was done in batch method. Nuts powder at three levels (2, 3 and 5 percent) and stabilizer in three levels (0.2, 0.3 and 0.4 percent) were used. The samples were kept up to 12 days at 4oC. Physicochemical and sensory characteristics of samples were evaluated on first, third, sixth, ninth and twelfth days. The trend of acidity despite the pH, on the ninth and twelfth days was increased. The amount of stabilizer had significant (p<0.05) effect on decreasing the syneresis of pasteurized nuts milk during storage. Increasing the nuts had a positive effect on mouth feeling, color and overall acceptability until the third day, and it showed negative trend from the sixth day until the end. According to the physicochemical and sensory characteristics, the samples could be preserved at 4oC for a minimum of 9 days and in the twelfth day all samples were spoiled. Samples containing 5% nuts and 0.4 % stabilizer and 3% nuts and 0.4 % stabilizer had the best sensory quality.

Snacks are amongst popular foods, therefore improving the quality of the snacks is of great importance. Half-products are a kind of cereal based snacks that are sold in the form of dried pellets and then deep fried for a few minutes by the consumer to form puffed crispy edible snacks. The main aim of this study was to determine the sufficient pellet moisture content in order to reach an appropriate snack quality. Pellets were produced using a single screw extruder by mixing wheat flour and starch to reach moisture content of 7.5%. The moisture content of the pellets was then adjusted on 5, 10, 12, 14 and 16%. Pellets were deep-fried at 185oC to reach their maximum volume and then their physical and sensory characteristics were studied. Increasing the moisture content from 5 to 16% reduced the density, increased lightness, reduced redness and yellowness of the snacks. The fracture force to break of snacks reduced with increasing the moisture up to 10% but it reduced with further increase in pellet moisture content. Increasing pellet moisture up to 14% improved the sensory characteristics of the snacks while further increase in the moisture content reduced these PROPERTIES. Adjustment of the pellet moisture content is a practical solution in the industry to improve the quality of the snacks. The most appropriate moisture content of the pellet was in the range of 10-12%. At higher or lower moisture levels, the sensory characteristics of product were affected, negatively.

Introduction: Heating of milk for the purpose of removing the bacterial pathogens should be done for the shortest time, and sufficient pasteurization must be ensured. The limitation of the classical methods of pasteurization is due to the high sensitivity of the milk to coagulation by the application of high temperature, which sometimes prevents the proper process and causes problems such as milk clotting and the formation of non-washable layers (milk stones) on the interior surface of the pasteurization tubes. These layers prevent the sufficient heat transfer and the adequacy of the pasteurization of the next inlet milk, and as a result, the mentioned milk contains high levels of microbial contamination that will be hazardous to consumers. Therefore, the aim is to find a suitable pasteurization method that does not have the above-mentioned disadvantages and also the milk obtained from the pasteurization process will have a higher quality. Therefore, in this research, the inductive electromagnetic flow heat was used for pasteurization of the milk. In this method, the milk container acts as the second coil of the electromagnetic current (transformer) and allows direct flow of electricity in the milk. In the preparatory steps of the project (stages 1 to 3), whose results are not mentioned in this article, milk pasteurized was done by induction heating in an attempt to modify, revise, and refine the usual classical process. In order to obtain the best conditions for milk pasteurization by the induction method, the effect of four different factors were investigated, namely three diameters of the test vessel (23, 17 and 12 cm), three electrical conductivities (350, 1000 and 1600 watts), three temperatures (72, 75 And 84 ° C), three storage periods at pasteurization stage (15, 20 and 30 seconds) and three replications; Where 243 samples were selected in a completely randomized factorial experiment design. And the tested samples were categorized based on 1) the lowest percentage of residual microbial load, 2) the minimum time spent for pasteurization, and (3) the least Energy consumption for pasteurization. Material and methods: Three selected samples in the third stage of the previous project were prepared using the standard method in this study with the correct mixing at a certain temperature and used for the ORGANOLEPTIC test by the taste Group during the following steps. 1) Selection of 10 panelists. 2) Explaining the method and providing relevant questionnaires; 3) Checking and assuring the qualification of the panelists for evaluation (no smoking, medication, etc. ); 4) explaining the evaluation method to the testers. Then, the physical and ORGANOLEPTIC characteristics of the produced samples were determined by the panelist group using a grading method based on the color, aroma, taste, texture, consistency and concentration of the samples. Results and discussion: In the samples pasteurized using the induction pasteurization method with 1600 W power transmission intensity, 30 seconds holding time, temperature of 84 ° C and 23 cm cross section of the container, desirable ORGANOLEPTIC and physical PROPERTIES were obtained compared to the other samples and the control (pasteurized under conventional conditions). So, there was a significant difference between consistency, concentration, and aroma and customer satisfaction in two treatments at the level of 5% confidence and for the color attribute at 1% level due to the high speed of heat transfer in milk. Conclusion: The induction method of pasteurization is superior to the HTST method in favor of the production of desirable ORGANOLEPTIC PROPERTIES, and is a very good substitute for the classic method of the factory under the same conditions.