مجله علوم و صنایع غذایی ایران
سال پانزدهم شماره 7 (پیاپی 80، مهر 1397)

Due to high softness and water content, Raspberry fruit is very perishable and highly sensitive susceptible to fungi leading to a very short shelf life.In this study, the effects of a nano-chitosan based coating in combination with lemon essential oil on extending the shelf life of raspberry were studied. Harvested raspberry fruits were treated with lemon essential oil at 0, 250, 500 and/or 750 μl/l, and then coated with chitosan nano-emulsion at 0, 2500and 5000mg/l and stored at 4±2̊С with 85-95% RH. Total phenolics and flavonoid content, the concentration of anthocyanins, the antioxidant activity and the activity of PAL and guaiacol peroxidase enzymes were evaluated every three days.The PAL activity and anthocyanin content offruit treatedwere significantly higher. The highest PAL activity (136.55 nmolesmin−1mg−1of fresh weight) and anthocyanin content (129.22 mg cyanidin 3-galactoside equivalent/1 mLjuice) were observed in the 500μll-1EO×2500 mgl-1CH and 750μll-1EO×5000 mgl-1CH treatments on the 9th day, respectively. Also the highest total phenolic content (57.53 mg GAE/1 mLjuice)was observed in the control treatmenton the 9th day. The values of total flavonoid content showed a downward trend over the storage period for all treatments.Coating the perishable fruits of raspberry with a nano-chitosan based coating containing lemon essential oil is introduced as a safe treatment for increasing the phytochemical compounds such as total phenolic and flavonoid contents and the activity of the enzymes involved in the biosynthesis of phenolic compounds such as PAL.

Orange juice is a favorite for most people because of its desirable taste. However, due to the high viscosity of pulp particles and flesh, after a while, sedimentation occurs in the product, which negatively affects on the taste, it also has an adverse effect on the market. In this way, the formation of these sediments can be prevented by adding hydrocolloids to juice. In this research, the effects of adding pectin (0.2 and 0.3%) and xanthan gum (0.1 and 0.2%) were studied on the stability of orange juice with pulp. A completely random design was used for data analysis purposes. Mean comparisons were performed through Duncan’s multiple-range test (p<0.01). According to the results, the control treatment was the least and the treatment containing 0.2% of xanthan had the most turbidity, viscosity and pH. Also, in terms of the sensory properties of taste, color, uniformity, perfume and odor, the treatment containing 0.2% pectin had the highest score. In addition, pulp suspension had the best consistency in the treatment with 0.2% xanthan whereas the highest sedimentation was observed in the control. Also, the treatment containing 0.2% of xanthan had the lowest acidity while the control treatment had the highest amount. On the other hand, the treatment containing 0.3% pectin had the highest and control had the lowest density. According to the results, the treatment containing 0.2% pectin was introduced as the best treatment for most of the characteristics.

In this study, gelatin hydrolysates were produced from the skin of farmed beluga sturgeon and their cryoprotective effects on freshwater crayfish actomyosin subjected to six freeze-thaw cycles was investigated. Gelatin was extracted from beluga sturgeon skin and hydrolyzed with alcalase (1-5%). H-5:100 had the higher 2,2-diphenyl-1-picryl hydrazyl (DPPH) and 2,2'-azinobios-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities compared with H-1:100-4:100(P<0.05). Lipid oxidation was impeded as evidenced by the lower formation of thiobarbituric acid-reactive substances (TBARS) after six freeze-thaw cycles. The decrease in Ca2+-ATPase activity and total sulfhydryl group content was noticeable in natural actomyosin after six freeze-thaw cycles (P<0.05). Natural actomyosin incorporated with H-5% had higher Ca2+-ATPase activity with the coincidental higher content of total sulfhydryl groups, indicating protection of myosin heavy chain against freeze denaturation. H-5:100 was consisted of numerous peptides and those corresponding to molecular mass of 1436.72, 1579.82, 1627.74, 1716.80 and 2135.07 Da were the dominant peptides as determined by MALDI-TOF MS spectrometry. Results indicated the potential of H-5:100 with specific size of peptides in protection of freshwater crayfish natural actomyosin during freeze - thaw cycles.

Nowadays, in order to preserve the quality of food against pathogenic factors, replacing chemical preservatives in meat and meat products with natural compounds such as herbal extracts is very considered. In this research, the effect of Allium schoenoprasum leaf extract at levels 0, 25, 50, 75 ppm on shelf life and qualitative properties of hamburgers during refrigerating period on days 1, 5 and 10 was studied. In this regard, different tests including chemical, microbial as well as minimum inhibitory concentration and minimum bactericidal concentration were performed on hamburger samples. The results showed that the function of Allium schoenoprasum leaf extract caused a decline in pH, the peroxide index, and microbial load of Staphylococcus aureus and Escherichia coli. Furthermore, it showed the effects of minimum inhibitory and minimum bactericidal. It is good to note that the sample including 75 ppm Allium schoenoprasum leaf extract had the best desirable features among the other treatments.

Shaary fish consumption was notable in the study area and therefore investigation on its nutritional value was necessary. The aim of this study was effects of roasting method on fatty acids profile and chemical composition of fish Lethrinusnebulosus and comparison of nutritional values of raw and roasted fish Lethrinusnebulosus.For the analysis of proximate composition, method AOACand for analysis of fatty acid profile of samples method Murph were used.The results of this experiment showed that fatty acid profile were changed under the influence of roasting cooking method. The saturated fatty acids contents (SFA) in roasted samples found a significantly decrease. The highest percentage of saturated fatty acids in both raw and cooked samples were related to palmitic acid (C16: 0), which decreased during the roasting process.The results showed a decrease in saturated fatty acids and an increase in the amount of unsaturated fatty acids (PUFA) in roasted fillets than the raw sample. Ratios of PUFA / SFA and DHA / EPA were increased.Moisture and fat contents were reduced but protein and ash contents were increased in heated samples. The amounts of saturated fatty acids reduced and unsaturated fatty acids in samples increased. The changes made on the properties of fish oil in roasting was acceptable range and there was not harmful effects on the quality of the fish and increase fish shelf life.

In this research the modeling of extracting oil from peanut using the adaptive Neuro-Fuzzy Inference System (ANFIS) was studied. For this reason the microwave time and the rotary speed of screw press was considered as the input and the yield of oil extraction, density, color, acidity, and oil oxidative stability was considered as the output. Three Gaussian, triangular and trapezoidal membership functions were considered with 2-2 and 3-3 membership function. The results indicated that the trapezoidal function with 3-3 membership function is chosen for 3 output variables of oil extraction efficiency as the optimum model. Also for the output variable of density, color, and oxidative function the Gaussian function with 3-3 membership function is chosen as the optimum model and at last for the oil acidity the triangular model with 3-3 membership function is chosen. On one hand it was recognized that with increase in the microwave time the amount of oil extraction efficiency and density was increased but the amount of oil acidity and color was decreased at first and was increased later. Also, increase in the rotary speed of screw press led to decrease the oil extraction efficiency and density but the amount of oil color and oxidative stability was increased. In the end it can be said that amount of high correlation coefficients between the laboratory results and outputs of model represent the acceptable accuracy and usability of these models in control the peanut oil extraction process with microwave pre-treatment.

Chicken nugget is one of the popular ready to eat food in the world. Due to high fat content in nuggets cooked using conventional method and obesity and corresponding disease, different methods such as partial frying and other final cooking method have been considered recently. In this study, chicken nuggets were cooked using several cooking methods including deep-fat frying, IR cooking, Pre frying - IR cooking (PF-IR) and IR cooking-post frying (IR-PF) using various IR power and process times. The effect of each treatment on moisture and fat contents and moisture loss kinetic (DeffandEa) of the chicken nuggets was investigated. The results revealed that fat content of samples reduced from 11.78% (control) to 2.18-11.62% in infrared, pre frying-infrared and infrared-post frying methods. The moisture and fat contents of the nuggets decreased when the higher IR power and longer process time were applied. The minimum moisture content was observed during PF-IR method (620 W-7 min). Moisture diffusivity value enhanced by increasing power of IR and the highest amount (2.69×10-8)was obtained in the sample prepared using pre frying-infrared process in 620 W and 7 min cooking time. Finally, cooking process modeling was conducted using Khazaei and Logarithmic models and the best model for describing each process was chosen. Logarithmic model was better for infrared cooking and Khazaei model was selected for describing pre frying-IR and IR-post frying mass transfer kinetics.

Microencapsulation is one of the most effective methods for increasing the viability of probiotic bacteria. In this study, the use of alginate-silica coating for the purpose of encapsulation of Lactobacillus casei was evaluated. For this purpose, the encapsulation process was carried out with sodium alginate 1.5% and different levels of silica (5, 10 and 15% v / v) by extrusion method. The survival of free and encapsulated bacteria at 4°C for 28 days was investigated. Chemical reaction andlinkage between alginate gel and silica were confirmed by FT-IR spectroscopy. With the addition of silica, the size of the capsules increased, but did not affect the encapsulation efficiency (p<0.05). The results showed that the number of free cells was reduced by 3.32 logarithmic cycles after the end ofthe storage period, while the decrease for the encapsulated bacteria was less significant. There was no significant difference between alginate and alginate samples with 5% silica in viability of 14 days.By increasing the concentration of silica, the number of live bacteria decreased during storage.

Oak tree fruit is one of the most plentiful fruits of the Iranian forest, which has important medicinal and nutritional quality. In this study, the oak fruit was extracted by ultrasonic method and three solvents including water, water-ethanol (1:1) and ethanol and examined by free radical scavenging capacity (DPPH) and oxidative stability at three concentrations (200, 700 and 1200 ppm). The results indicated that the water-ethanol (1:1) extract in 1200 ppm had higher antioxidant capacity in comparison with other solvents and synthetic antioxidant, BHA. Hence, oxidative stability of water-ethanol extracts at three concentrations 200, 700 and 1200 ppm was determined under thermal conditions (180 °C) for 30 hours as compared with BHA. Soybean oil in specific interval was monitored with conjugate diene, peroxide value, total polar and carbonyl compounds. The results revealed that soybean oil samples including 1200 ppm of water-ethanol Oak fruit extract prevented significantly from the formation of peroxides, polar, conjugated diene and carbonyl compounds in soybean oil during the heating time as compared with 200 ppm of BHA. Consequently, Oak fruit extract in oils, fats and other food products can be used as natural antioxidant to prevent lipid oxidation.

Salicornia is a genus of succulent, halophyte (salt tolerant) flowering plants, which is rich in dietary fiber and bioactive compounds. This plant has a strong salty taste, so can be used as an alternative to salt even on the table. Due to the effect of high salt intake on hypertension and vascular dysfunction, therefore the effect of Salicornia as salt substitute on some quality and sensory properties of Doogh was investigated.Treatments included the rate of Salicornia: salt in 5 levels of 0:0.8, 0.4:0.4, 0.8:0, 1:0 and 1.5:0%. The statistical analysis of the data showed that with increasing Salicornia powder, the acidity, dry matter, ash and salt content of Doogh increased and the pH and moisture content,decreased significantly (p<0.05). For instance, sample containing 1.5% Salicorniaowed the highest dry matter and the lowest moisture content. But by reducing the amount of salt, ash and salt content decreased (p<0.05).Also in samples containing no salt, with increasing Salicornia, the ash and saltcontent increased. The result of microbial count showed that the number of yeasts increased by increasing the amount of Salicornia till 1 %, then decreased with increasing the amount of Salicorniatill 1.5% significantly(p<0.05).The result of sensory evaluation showed that by decreasing the amount of salt and increasing the amount of Salicornia, sensory evaluation score decreased significantly(p<0.05). According to the results of this study, using 0.4% salt and 0.4% Salicornia and afterward 0.8% of Salicornia with no salt, in the preparation of Doogh is recommended.

Mayonnaise, as an oil in water emulsion, with pH value of lower than 4.1, is one of the oldest man made emulsions and is consumed at high value in the world and Iran. Nowadays, gums are used at high levels to stabilize of mayonnaise and changing rheological properties of it. The aim of this study was the effects of gums as fat replacers, include xanthan, inulin, tapioca and pre-gelatinized starch at concentrations of 0.2, 0.3 and 0.4% at different agitation speed on stability of low-fat, physico-chemical and rheological properties of mayonnaise. The results indicated that the type of gum, gum concentration and agitation speed had no significant effect on pH and acidity of the mayonnaise samples (p>0.05). The highest viscosity was due to xanthan gum sauce and there was no significant difference between pre-gelatinized starch, tapioca and inulin (p>0.05). Also samples with 2500 rpm had highest viscosity and the viscosity of samples with 1500 and 1700 stirrers was not significantly different. Increasing the concentration of gum from 0.2 to 0.4 increased viscosity, but no significant difference was observed between the samples (p>0.05). In terms of the stability of the emulsion, the sample containing xanthan at a concentration of 0.2 and the circumference of the 2500 stirrer showed the highest stability. In terms of different sensory characteristics, xanthan and starch pre-gelatinous were ranked first.

Bread is a cheapest sources of energy and critical feed for people in the world.But the current consumption of bread for celiac disease is not possible. So, production of gluten free bread for celiac patients which are suffer from gluten allergy seems necessary. The aim of this study, was production of gluten free toast bread containing the Arabic and Locust bean gums, and after that physicochemical and mechanical properties were evaluated. The toast bread was prepared in a constant formulation and only changed the concentration of the gums (Locust and Arabic 0, 1 and 2 percentage and a combination of both gum samples with 1% concentration). The results showed that by increasing of the percentage of gums the moisture content was significantly increased.Also, by increasing of the concentration of gums the specific volume was significantly increased. The study results in the mechanical properties showed that the hardness and fracture force by increasing of Arabic and Locust Bean gums concentration were reduced and adhesion and springiness in the daily review were significantly increased (p<0.05).

Doctors are recommending to remove large amount of fat from the diet. This applies has great importance especially in celiac disease that in this patient's intestinal villi become flat because of sensitivity to gluten protein. So the aim of this study was evaluation of 20, 50, 75 and 100% replacement of oil by β-glucan extracted from sorghum seed (gluten free) in gluten free cake formulation. On the other hand, decreasing in amount of oil content affected on textural, visual andsensory properties of final product. Therefore, these changes were evaluated in completely randomized design in compare to the control sample (p≤0.05). The results of textural evaluation indicated that the sample which 50% of the oil had been replaced with β-glucan had the lowest firmness within 2h after baking. On the other hand, all samples containing β-glucan had softer texture than control within one week after baking. According to the results of the visual characteristics(crumb and crust) and sensory properties sample containing 0.5% β-glucan had the highest amount of L* value, porosity and the scoreof appearance, features of top surface, porosity, chewiness, taste and odor and overall acceptance. So the β-glucan can be introduced as a perfect imitator of fat in the production of gluten free cake with acceptable quantitative and qualitative characteri stics.

In this research the substitution of sodium benzoate with peppermint essential oil (PEO) was investigated as preservative of Mayonnaise sauce. Firstly, the chemical compounds of PEO was analyzed by gas chromatography-mass spectrometry (GC-MS). After that, the effect of addition of PEO at the levels of 1, 2 and 3% on the physicochemical, sensorial, microbial and rheological properties of Mayonnaise sauce during one month storage was investigated at 10 days intervals. Results of chemical tests indicated that the peroxide value (lower than 10 meq.kg-1) and acidity (0.7 –1.2 %) of all samples are in standard range. Also, the pH of samples was in standard value (lower than 4.1). The counts of Salmonella and E.Coli were negative for all samples. Total count test revealed that the microbial growth was decreased during storage time by increasing of PEO content. Also, the desirability and total acceptance of PEO containing samples was acceptable. According to the results of rheological test, the produced sauces had solid viscoelastic behavior with storage modulus higherthan loss modulus. By considering all properties, the sample containing 2% of PEO was the best sauce. Therefore, we can introduce the Mayonnaise sauce containing peppermint essential oil as a new natural and functional product.

In order to study the effects of Koupe cheese, soy protein isolate (SPI) and inulin on physical and sensory properties of processed cheese an experiment was conducted using a factorial layout in a completely randomized design with three replications. The levels of studied factors included: 0 and 15% Koupe, 0 and 20% SPI, 0 and 7% inulin. Results of this experiment showed that the main and interaction effects of variables on investigated properties were significant (p 0.01). Accordingly, SPI application resulted in the increase of firmness increase(48.82 N*s), oiling-off (175.07%) and decreasing of cohesiveness(0.42), softness(2.828), meltability(103.27%), spreadability(2.986), taste(2.056) and aroma(2.694), whereas inulin application increased spreadability(4.25), meltability(116.04%), cohesiveness(0.8) and decreased oiling-off (148.95%) and firmness(13.734 N*s). In addition Koupe cheese led to increase softness(4.028),spreadability(3.542), meltability(107.68%), oiling-off(260.3), taste(4.083) and aroma(4.528) and decrease firmness(20.601 N*s) and cohesiveness(0.67) of formulations. Color evaluation indicated that variable affected the L*a*b parameters in cheese samples, so that the L* parameter was increased by SPI and Koupe cheese application but was decreased by inulin application. The a* parameter was increased by SPI and Koupe cheese and the b* parameter was increased by Koupe cheese and inulin application.

In this study, the concentration of three heavy metals including lead, cadmium and nickel in dried apricots (sun dried and sulfur dried) supplied in Tehran's markets were determined. After preparing samples, the concentrations of these metals were analyzed with three replications by flame atomic absorption spectrometer (FAAS) and the numbers obtained with the international standards have been compared in terms of pollution. The results of the average concentration of heavy metals in the apricot leaf samples showed that the average lead concentration of the samples was ( 0.57-2.60 mg/kg) and the mean lead concentration of all specimens except the amount of sun dried sample B was( 2.60 mg/kg) lower than the United States Department of Agriculture standard(2 mg / kg). The average cadmium concentration of the samples was in the range of ( 0.057-0.124 mg/kg), all of them were in the World Health Organization standard(0.1 mg/kg).However, the amount of sun dried sample B (0.124 mg/kg) was slightly higherthan standard. The average concentration of nickel in all studied samples were in the range of (0.83- 4/87 mg/kg) that all samples except the sulfur dried sample Awith the amount of (0.83 mg/kg) was higher than joint standard of the Food and Agriculture Organization and World Health Organization(0.8 mg/kg). By comparing the sundried and sulfur dried samples, it can be concluded thatconcentrations of heavy metals (lead, cadmium and nickel) in the sun dried samples are higher than those of these metals in the specimens spit.

Protein-based carriers have several advantages over lipid, carbohydrate, synthetic polymers and inorganic colloidal carriers in terms of biodegradability, availability, high capacity of drug transplantation. Electrospinning is a process that uses electric fields to spin fibers with diameters ranging from hundreds to tens of nanometers. Zein is the major storage protein of maize. Vancomycin is a broad spectrum antibiotic that acts against gram-positive bacteria. The purpose of the present study was to evaluate the properties of nano-fibrous membrane containing vancomycin antibiotics and to study release and antibacterial properties. Electrospinning method was used to prepare a polymer matrix of a zein nanofiber containing vancomycin antibiotic. The physical properties of the fibers, the method of drug release and the antimicrobial activity of vancomycin loaded fiber were investigated. The morphology of the nanofiber was confirmed using scanning electron microscopy and the formation of uniform filamentary fibers was confirmed. The results of Fourier transform infrared indicated no interaction between zein and vancomycin. The DSC results indicated that vancomycin was physically in amorphous state. The results showed that after 168 h, about 55% of the loaded vancomycin on the fibers was released. A significant difference was observed between the rate of drug release at different times (p <0.05). There was also a decrease in the number of bacteria encountered with vancomycin loaded zein fibers compared to non-loaded zein fiber and control samples. Keywords: Nanofiber, Zein, Vancomycin, Electrospinning, Drug delivery

In this study the ability of Saccharomyces cerevisiae PTCC 5052 to adsorption of aflatoxin M1 was assessed. In order to improve operational efficiency, Alumina silicate ceramic was analyzed as a potential support for immobilization of yeast cells. In immobilization process, results indicated that the binding abilities of AFM1 by live cells of Saccharomyces cerevisiae were higher than non-live immobilized cells on alumina silicate ceramic within 48 hours (p<0.05). Then, the aflatoxin M1solution (0.2 ppb) was passed through a ceramic substrate containing immobilized saccharomyces cerevisiae (both of live and non-live immobilized cells) in 5, 10 and 20 minutes.The results showed that the residual aflatoxin M1in the solution after 20 minutes of circulation was minimal and the highest percentage of AFM1reduction was 70. Alumina silicate beads containing live immobilized yeast cells compared non- live yeasts, significantly reduced aflatoxin M1. The results of this study showed that the alumina silicate ceramic can be used as asuitable bed for immobilization of saccharomyces cerevisiae to remove aflatoxin M1.

With the increasing trends of global population growth and concerns about limited resources and environmental pollution that caused by their stability and lack of decomposition of synthetic polymers, use of renewable resources to produce biodegradable films that can improve product quality and reduce waste disposal problems are being explored. In this study, an emulsified edible films based on protein extracted from wild pistachio meal (6 grams per 100 mL), oleic acid (C18: 1) (2, 4 and 6% w / w protein) and glycerol as plasticizer, the ratio of 1: 0.3 protein and the addition of emulsifiers and homogenizer to reduce the water vapor permeability (WVP) was developed and improved physical properties. Impact of different concentrations of oleic acid was conducted by examining physical characteristics. The water vapor permeability (WVP) of emulsion films decreased from g.mm/m2dKpa 25.99 to 12.90 as a result of increasing the amount of fatty acid. The Moisture content and moisture absorption of emulsion films decreased significantly (001/0 P <) with increasing concentrations of oleic acid (OA). Tensile strength (TS) was decreased significantly from 20/10 to 50/2 MPa in Banehprotein based emulsified edible film. Elongation (E) of control film indicated a significant increase from 82/20% to 71/48% and then the downward trend was observed with increasing the oleic acid concentration. Opacity as undesirable sensory characteristic, increased in the protein film by increasing concentrations of the fatty acid.

Using biodegradable polymers are one the best solutions to overcome the pollution of the environment by Petroleum-based polymers. Biopolymers as environmental friendly packaging materials were studied extensively. The aim of this research was to study the properties of the bionanocomposites of alyssumm homolocarpum seed gum reinforced with nano zinc oxide (1, 3 and 5%). Functional properties such as water content, water solubility and water vapor permeability were significantly decreased by incorporation of nano particles. Also, most of the UV light was adsorbed at 5% of nano particles. Tensile strength and Young module were increased and elongation at break was decreased. The anti-microbial effect was tested against E. coli using agar diffusion method and this effect was increased by increasing the nano particle contents. The obtained results suggest that nanobiocomposites based on nano zinc oxide and alyssumm homolocarpum seed gum has the potential to use as an active packaging material for packaging industries.

Due to unique chemical composition,palm oil has been extendedly used in food products such as margarine, shortenings, cooking oils and specially frying oils.In this research, physicochemical properties and oxidative stability of palm-free frying oil formulated by colza, corn and sunflower oils were investigated. The portions of produced frying oils containing palm oil, corn oil, colza oil and sunflower oil were respectively from left to right 0:20:20:10 for treatment 1, 0:60:30:10 for treatment 2, 0:50:40:10 for treatment 3, 0:40:50:10 for treatment 4 and 0:30:60:10 for treatment 5. Obtained results showed, Iodine value increases and total saturated fatty acids (SFA), saponification value and smoking point decreased with the remove of palm oil from formulation. In terms of physicochemical properties, the results indicated that in palm-free samples (treatment 2 to treatment 5) with the increase of colza oil and decrease of corn oil in formulation, SFA, smoking point, saponification value decreased and iodine value increased. Investigation on oxidative stability in palm-free frying oils indicated a decreased Rancimat test and an increased peroxide value, AV and Anisidine value. Regarding oxidative stability evaluation, an increased acid value and Anisidine value and decreased Rancimat test were observed, although no significant different in peroxide value was distinguished in palm-free sample with the increase of corn oil and decrease of colza oil. Consequently, owning to obtained results blank sample (palm-containing sample) is of the best physicochemical properties and oxidative stability. In palm-free samples (treatment 2 to 5), treatment 5 showed more proper results than others.

In this study, at first the sponge cake batter containing different percentages of soya protein isolate powder (10, 20 and 30 %) and basil seed gum (0.25 and 0.5 %) were prepared and their rheological properties were evaluated. Batter viscosity by a Brookfield rotational viscometer (DV2T, USA), physicochemical characteristics (weight, moisture, volume and density) by standard methods, crumb color by image processing method, and sensory evaluation by 9-point hedonic method were evaluated. With increasing soya protein isolate powder and basil seed gum percentage in sponge cake formulation, the viscosity of batter increased. Sponge cakes batter was a non-newtonian fluid and shear-dependent (pseudoplastic) and time-dependent (thixotropic) type. With increasing the soya protein isolate powder from 10 to 30 %, sponge cakes batters viscosity at shear rate of 20 s-1 ware increased from 43.4 to 70.8 Pa.s (P<0.05). The moisture content and weight after baking of cakes were increased with increasing soya protein isolate powder and basil gum percentage (P<0.05). With increasing basil gum brightness of cakes increased due to increasing volume (P<0.05). With increasing soya protein isolate powder to cake formulation, the brightness of cakes decreased but redness (a*) and yellowing (b*) parameters increased (P<0.05). The L*, a* and b* indexes for sample containing 30% soya protein isolate powder and 0.5% basil seed gum were 75.52, 1.79 and 22.90, respectively. According to the physicochemical characteristics and sensory evaluation results, sponge cake containing 20% soya protein isolate powder and 0.5% basil seed gum had the highest total acceptance score.

Oxidation is an important factor for decaying oil, that one way to prevent oxidation is Oils blend. In the present work, thermal stability and some physicochemical features were evaluated for sesame, canola, palm olein oils and their blends in different ratios. In the first step, fatty acid profile of the individual oils were determined by a GC. The amount of Acidity based Oleic acid by titration method and as well as conjugated diene and triene values changes were measured using an UV spectrophotometer by absorbance at 232 nm and 268 nm respectively, during the heating process at 170 oC for 18 h. The higher SFA (45.5 %), MUFA (69.4 %) and PUFA (44.01 %) were determined for palm olein, canola and sesame oils, respectively. According to the results, the highest hydrolytic deterioration was recorded for palm olein and canola oils. Also, the results showed that the acidity of the samples were lower than recommended value after heating the oil samples for 18 h . Base on the ultraviolet absorption results for the samples during the process, the blends of so:po:co (33.5:33.5:33.5), so:po (20:80) and so:po (50:50) were showed the highest thermal stability, while canola oil and the 20:80 and 30:70 blends of sesame and canola oils were showed the lowest thermal stability.

Celiac is a genetically based autoimmune disease that is triggered by the ingestion of gluten proteins in genetically susceptible individuals. Among the flours that can be used to produce gluten-free products are rice flour, and also legumes flour such as chickpea flour. Chickpea flour can be incorporated into glutenfree products because of its high protein content and nutritional value. In this study, the effect of raw and heat treated chickpea flour on quality attributes of rice-based gluten free cake was investigated. The chickpea flour was subjected to dry-heat at two different temperatures (90 and 120 °C) for 15 and 30 minutes and then different amounts (25 and 50%) of treated flour were used in cake formulation. The physical properties of batter and final cake quality that made with treated flour were studied and compared with control cake (containing 100% rice flour) and samples prepared from raw chickpea flour. Results showed that untreated flour produced cake with poor crumb, dense texture and low volume, while application of heat treated flour decreased specific gravity which resulted in increased volume and decreased hardness of cake sample. However, according to the results, utilization of 25% chickpea flour that treated at 90 °C for 30 minutes could improve volume, color, sensory attributes and texture of prepared cakes.

The crystallization process has direct impact on the consistency and spreadability of fats. Organogelator compounds like monoacylglycerols (MAG) are able to modify the nature of edible oils by altering the crystallization mechanism. In this research, the effects of MAG addition as organogelator on crystallization kinetic (induction time of crystallization (IPcrystallization) and crystallization rate), rheological moduliand the microstructure of sunflower oil have been investigated. Adding the MAG can decrease induction period of crystallization, which such an effect was more noticeable in the sample containing 5.0 % monoacylglycerol. The MAG addition increased the rate of crystallization and decreased IPcrystallization at temperature ranges of 10 to 50 °C. IPcrystallization and crystallization rate for the structured sample with 5.0% MAG were 18.93 (s) and 0.16 (1/min), respectively. In general, with the increase of temperature, the rate of crystallization decreased.Evaluatingthe microstructure of oleogel samples was in accordance with complex modulus; it showed that MAGwas able to increase the hardness of the ologel samples. In general, the samples which had higher MAG levels, denser structure presented. Due to process crystallization is timeconsuming and expensive;an organogelator compound such as MAG is useful, being a proper option to use in the product requiring fast crystallization.

In this research, the effect of enzymatic hydrolysis of casein on the degree of hydrolysis, functional characteristics (solubility, emulsifying and foaming properties) and antioxidant activity (DPPH free radical scavenging, ABTS radical scavenging, reducing power, hydroxyl radical scavenging, antioxidant activity in emulsion and chelating properties of iron and copper ions) was evaluated. The hydrolysis process was performed using pancreatin enzyme and enzyme to substrate ratio (3-5% w/w) for 180 min. The results showed that enzymatic hydrolysis of casein improved the solubility and induced the change in the emulsion and foaming activity (especially in acidic pH). In general, hydrolyzed casein showed the best characteristics in 2.5% enzyme to substrate ratio. Hydrolysis of casein with 2.5% pancreatin resulted changes in DPPH radical scavenging (from 11.13 to 42.17%), ABTS (from 22.01 to 84.31%), Trolox equivalent antioxidant capacity (0.51% to 2.28 mM), reducing power (0.41 to 0.62), hydroxyl radical scavenging (13.31 to 73.01%) and Thiobarbituric acid reactive substances or TBARS (0.41 to 0.25 mg/liter emulsion), respectively. Also, iron chelating activity (19.7 to 68.9%) and copper chelating activity (2.49 to 17.38%) changed before and after hydrolysis, respectively. The results showed that enzymatic hydrolysis of casein by pancreatin is an effective method for producing a product with antioxidant properties and proper operation that can be used in the formulation of different food emulsions.

The aim of current paper was to investigate the effect of mono and di-glyceride emulsifiers and xanthan and guar gums on rheological and textural properties of mayonnaise. After formulation of mayonnaise, rheological analysis (Power law, Casson, Bingham and Herschel Bulkley models), optical microscopic images, textural profiles (consistency, adhesion and adhesion force) were performed. The research was conducted in a randomized complete block design and the results were analyzed by one-way ANOVA (α = 0.05) by Minitab software version 17.2. The finding of the fitted rheology tests with Herschel Blakely's model showed that mayonnaise treatments were in the range of this model. The Increase of guar and xanthan gums in excess of 0.333 resulted in pseudoplastic behavior (p≤0.05). Higher values of 0.333% xanthan, guar gums and mono- and di-glyceride resulted in a significant increase in adhesion force and adhesion capability indexes as well as, consistency index significantly decreased (p≥0.05). SEM images indicated that 167% of xanthan gum, 167% of guar gum, and 667% mono- and di-glyceride caused optimal changes in mayonnaise characteristics. Finally, the mayonnaise with 0.167 % xanthan gum, 0.167% guar gum and 0.667% mono- and di-glyceride (T8) was selected as the superior treatment.

In food products packed in hot filling mode, the use of probiotic bacteria is very limited due to thermal sensitivity. The microencapsulation of probiotic bacteria is suggested as a suitable method for reducing thermal damage. Dual layer extrusion using high molecular weight hydrocolloids, such as zedo gum, can prevent thermal damage. In this research, microencapsulation by two layers extrusion method was performed on Lactobacillus rhamnosus. The first layer was sodium alginate and the second was zedo gum at 0.2, 0.4, 0.6, 0.8%., was used. Microencapsulation was followed by light microscopy, texture and color analysis. Thermal stability, acid and salt stability, acid production tests and the growth of microencapsulated bacteria during storage conditions in MRS medium were investigated. The results showed that 0.8% zedo gum used as the second layer could significantly change the outer layer diameter. However, the increase of zedo concentration did not increase the hardness component. Only at 0.2% zedo gum had a significant difference with the rest (p<0.05). At 0.6% and 0.8% zedo gum increase in gumminess component wasobserved. At 72 ° C, the number of microencapsulated bacteria remained stable for 10 minutes, and at the 5th minute their count was about 5 log CFU / ml higher than free bacteria (p <0.05). The amount of acid production was lower and bacterial growth in the microencapsulated bacteria was slower than free bacteria. The microencapsulated bacteria had microbial survival of 2 log CFU/ml more than free bacteria the of 15% (pH = 1.5).

In the present study the response surface methodology (RSM) and BOX-Behnken design were used to optimize the microwave-assisted extraction of pectin from peas (Pisum sativum L.) pod as a new source. The effect of some variables such as microwave power, time of irradiation and pH on some physicochemical and functional properties of extracted pectin i.e. galacturonic acid content, degree of esterification, emulsifying properties, stability of emulsion and behavior of FT-IR spectra were investigated.The results showed that the extraction yield was between 2-15.6%. Moreover, the extraction yield at optimum extraction conditions (microwave power of 600 W, extraction time of 4 min and pH of 1.0) was 17.1 %. The result was obtained under optimized experimental conditions in triplicate and the mean values (16.93 ± 0.43) obtained from real experiments, demonstrated the validation of the optimized conditions. Degree of esterification (DE) values for pectin ranged from 18.36 and 32.94 and it was 23% under optimum condition. The galacturonic acid content and emulsion activity of the extracted pectin under optimal conditions also were 69.23 ± 1.432% and 38%, respectively. In addition, the stability of pectin-stabilized emulsion was good at 4°C and 23°C.

Data analysis is the most complicated and ambiguous step in food and drink sensory evaluation projects. Accordingly, the least systematic and contemplativeness discussions have been made in scientific articles. The present article is the result of studying, teaching and research activities of the author in the past 10 years, in which a number of other valid sources have been used. This paper is intended to describe the stages of sensory data analysis and the use of the principal components in the visualization of sensory data and to present practical examples. The review of scientific literature indicates that many studies have used this approach for analyzing sensory data. But the analysis and interpretation of such data have not been described in details. Such information has not yet been published in Persian in scientific form. So, presenting further details on the PCA method provides scholars and students with access to the necessary information and makes a practical guide available for them in future researches. Therefore, describing the process of sensory data analysis based on the use of PCA and the related criteria for their interpretation is essential and discussed in this paper.

Withania coagulans extract has been used for cheese making since ancient times. The aim of this study was to evaluate proteolytic activities of Withania coagulans fruit proteases (WP) in comparison with chymosin for cheese making. Proteases from Withania coagulans fruits purified partially were evaluated on bovine milk substrate. The optimum temperature and pH for WP activities were 70oC and 5.5, respectively. However, chymosin was relatively more sensitive to temperature and the optimum clotting activity of chymosin was at 50°C. Increasing of temperature resulted in an enhancement of the clotting activities for chymosin and WP enzymes, however elevation of pH above 5.5 was unable to affect favorite of clotting quality. Also, addition of various CaCl2 concentrations did not affect on the clotting activity of WP. There was also no significant difference between WP and chymosin for soluble nitrogen and total protein of whey. In addition, electerophoretic protein profile of the whey induced by extract in comparison with chymosin showed no small peptide and this resulted less of bitterness of flavor in produced cheese. The WP enzymes and chymosin gave similar relative activity at different pH values and temperatures for bovine milk substrate, indicating that W. coagulans fruits have potential activity for use as rennet and the fruits could be potential alternative enzymes in cheese making.

In this study, emulsion films based on pectin were prepared by the casting method, and the effect of titanium dioxide (TiO2) nanoparticles and carnauba wax on the mechanical and the antimicrobial properties of films were studied. The results showed that water vapor permeability was decreased by increasing of nanoparticles. Mechanical tests showed that the tensile strength (TS) of films was lower than control film duo to adding wax carnauba. But TiO2 increased the TS of films. The highest TS was observed in the films incorporating 1% TiO2. Carnauba wax increased the elasticity of films, but TiO2 reduced this parameter. Results showed that both TiO2 and carnauba wax decreased the transparency of films. In the case of the yellow index, carnauba wax increased and TiO2 decreased the “b” value. Antimicrobial test results showed that the inhibitory effect of films against Escherichia coli was increased by the TiO2 and 3% TiO2 had the highest inhibitory effect. Also, the films were studied in terms of morphology and distribution of nanoparticles using scanning electron microscopy (SEM) and X-ray diffraction (XRD). The results showed that by increasing the nanoparticle concentration, agglomeration of nanoparticles was increased.

The aim of this study was to use a mixture of Konjac gum and Soy fiber as a fat replacer in order to low fat sausage production. Firstly, the gel of 4, 6 and 8 percent mixture of Konjac gum and soy fiber (3:1) produced and then 4, 6 and 8% of mentioned gel, their replacement percentage (50, 75 and 100 percent ) as well as storage time (1, 15, 30 days) were investigated as desired treatments. pH, water holding capacity (WHC), weight loss, textual (hardness, cohesiveness, chewiness, gumminess and springiness) and sensorial (color, odour, taste, after taste, overall acceptability, texture) properties have evaluated during a thirty days of storage period with an interval of 1, 15 and 30. In this research, the increase of replacement resulted in a no significant (P>0.05) increase in pH. Results showed the significant (P0.05) decrease in WHC, hardness, cohesiveness, chewiness and gumminess however no significant (P>0.05) decrease in springiness by increasing the amount of replacement. 50 and 100 percent of replacement and the sample containing 6 and 8 percent gel had the the highest and the lowest WHC and weight loss during the storage respectively. Increasing the amount of replacement had a significant (P0.05) effect on all of color properties. It means that, by increasing the replacement, the color parameter L* decreased, the parameter a* increased and b* increased to (up to 75 percent of replacement). The increase of gel dry matter had only a significant effect (P<0.05) on L*, so it caused significantly increase L*. Increasing the amnout of replacemet significantly (P0.05) increased the score of color, odor, taste and overall acceptability butnot significantly (P>0.05) increased the texture score.

In the present study, the ability of microemulsion technique (MET), as an environmentally friendly green nano-technology and potential alternative technique for the organic solvent extraction methods on lutein extraction from marigold petals, a major plant source containing 15.83mg/g (dry weight), was assessed. For this purpose, the capability of eight surfactants (Saponin, Lecithin, Rhamnolipid, Sucrose Monopalmitate, Span 20, Tween 20, Tween 80 and Sodium Dodecyl Sulfate) in combination with four cosurfactants (Ethanol, 1-poropanol, Glycerol and Propylene Glycol) on extraction yield was investigated. The experimental results showed without co-surfactants and over SOR range of 200:1 to 2000:1 the extraction yield was 5.11–13.22% (in comparison with acetone). However, by using various cosurfactants, the extraction efficiency was significantly (p< 0.05) increased. The highest yield was obtained using Tween 80: 1-propanol at SCR of 2:1 (39.41%). The next set of this study attempted to investigate pretreatment effects (i.e., ultrasonication) on enhancement of extraction efficiency. For this purpose, the natural microemulsion composed of SMP:1-propanol (surfactant: co-surfactant ratio, SCR 1:5) was exposed to sonication for various times (30, 60, 90 and 120 seconds) at different amplitudes (25, 50, 75 and 100%). The results showed that by rising the sonication time and amplitude, the extraction efficiency was outstandingly (~200%) increased (e.g., from 25.52% to 71.19% when sonicated for 120 seconds at max amplitude). These findings revealed the outstanding success of sonication pretreatment as well as importance of type and precise composition of microemulsion ingredients (surfactant, co-surfactant, water and oil phase ratios) on its extraction capability and yield.