مجله علوم و صنایع غذایی ایران
سال چهاردهم شماره 3 (پیاپی 64، خرداد 1396)

In order to determination of active compounds such as total phenol and carotenoid contents, and to asses amount of fruit seed oil and its fatty acids composition Dog Rose fruits (Rosa Canina L.) were picked from 4 various ecological regions in Zanjan province in Iran (Zanjan, Tarom, Abhar and Mahneshan) when the fruits were completely developed. Mentioned variable were analyzed with spectrometry, soxhlet and gas chromatography methods, respectively.
The results showed that the total amount of phenolic and carotenoid contents varied by ecological factors; with the highest and lowest phenolic values containing 95.30±0.52 and 84.23±0.33 mg of Gallic Acid per gram of dried fruit, from Zanjan and Abhar regions, respectively. The fruits picked from Abhar and Zanjan had the lowest values of carotenoids (aproximately208mg per 100 gr of dried fruit) while the fruits from Tarom showed the highest value (2.227±2.93 mg per 100 grams of dried fruit).
The amount of oil extracted from the Dog Rose fruit seeds was found as10.6% with the main fatty acids of linoleic, oleic, alpha linolenic, stearic and palmitic acids with different values in various ecological regions.

A polypyrrole (PPy) coated polyester fiber was provided by chemically-deposition of PPy on the surface of polyester fiber in the electrolyte of FeCl3 (as an oxidant) and pyrrole as a monomer. The Scanning Electron Microscopy (SEM) was used for characterization of morphology, size and porosity of synthesized polymer. The seed like PPy particles (50-150 nanometers) are observed according to the SEM results. The PPy fiber was employed to extraction of volatile organic compounds (VOCs) in sesame samples as an extraction agent. An experimental design was utilized to optimize operational parameters that affect the analysis of VOCs in sesame samples using headspace solid phase microextraction (HS-SPME) in the pre-concentration step. Some parameters including, extraction time and temperature were optimized. Gas chromatography-flame ionization detection (GC-FID) was used for separation, detection and quantitation of VOCs. Results show that PPy modified polyester fiber is provided fast and easy by chemical method and is suitable for the successful extraction of the VOCs from sesame samples.

Effects of Lepidium perfoliatum seed gum (LPSG) concentration (0, 0.3 and 0.6 wt%) and different processing treatments (freezing, pasteurization and sterilization) on physical and stability of oil-in- water emulsion prepared by whey protein (6 wt%) was investigated. For this purpose, particle size distribution, creaming index, microscopic characteristics, viscosity and flow behavior of emulsions were studied. Results showed that thermal processing increased the particle size of dispersed phase. Results also showed that the damage of membrane surface at high temperature such as sterilization was higher than other temperatures. At low Lepidium perfoliatum seed gum concentration, the emulsions were somewhat more resistant to thermal processes. However, at higher gum concentrations (0.3 and 0.6%), thermal processing did not have a negative effect on the emulsion stability. The viscosity and consistency coefficients also increased with increasing gum concentration. Shear thinning behavior for emulsions at all thermal treatments were also observed. Therefore, adding LPSG to the emulsion could increase its stability to the thermal processing.

In this study, freshness and quality of cultured shrimp (Litopenaeus vannamei) were studied by using some mechanical properties (under shear and compression) during four storage stages (0, 3, 6 and 9 days) with generally used conditions (at temperature of 0 oC, in ice). For this purpose, two shearing loading rates of 48 and 144 mm/min were examined. Shear properties including stiffness modulus, yield energy, maximum energy, maximum shear force and total energy and the compression properties including total strain energy, recycle energy, stiffness, hardness, resilience, hysteresis, maximum adherence of exerted force and springiness were evaluated. The parameters of weight with and without skin, volume with and without skin, specific weight with and without skin, and length were considered as some physical properties of the shrimp samples. A factorial statistical design with completely randomized block design was used for data analysis and Duncans’ test was exploited for mean comparisons. Based on the results, effects of the independent variables (storage day, modulus of stiffness) were significant at 1% probability level. Also, hysteresis and total strain energy for storage day showed marked difference at 5 % level. It can be concluded that mechanical properties of the shrimp could be used to determine shrimp freshness and use of compression method with modulus of stiffness and shrimp tissue stiffness is the most appropriate approach for this aim. Resilience energy, springiness and stiffness of shrimp tissue continuously reduced by sixth day of storage afterward the parameters tend to increase. This finding demonstrates that the tenderness of the tissue is gradually diminished after harvest.

The postharvest life of bottom mushroom is limited due to bacterial attack and enzymatic browning. This study was carried out in order to increasing the storability of mushroom, by antibacterial and anti-browning components. For that, the mushrooms were treated by oxalic and citric acids at concentration of 1.5 and 2.5 mM, hydrogen peroxide at concentration of 1 and 2.5%, ascorbic acid at concentration of 1.5 mM and calcium chloride at concentration of 1% as dipping for 2 min, and then treated mushrooms were packed in cellophane and stored at 4°C. Weight loss, marketability, electro leakage (EL) and bacterial colony forming unit (CFU) were measured after 8 and 16 days. According to the results, calcium chloride, ascorbic acid and hydrogen peroxide controlled browning as compared to control. However, oxalic and citric acids, despite reducing microbial load, did not show any positive effects. Calcium chloride by reducing weight loss, reducing EL and reducing bacterial load, ascorbic acid by reducing EL and reducing bacterial load and peroxide hydrogen by reducing bacterial load tended to increase postharvest life of bottom mushroom.

Dairy industry is one of the most important loop of agricultural food chain and agroindustry that has first rank in market and added value among the other agricultural industries. Studies have shown that insufficient attention to regional differences in dairy industry management and policy making leads to inefficient development policies for this industry in Iran provinces. Therefore, the purpose of this study was to explain the current situation of dairy industry and ranking Iran provinces in terms of dairy industry development indices by numerical taxonomy technique. These indices were determined using dairy expert views and reviewing of formal statistics about Iran dairy industry that include: the number of milk livestock, amount of raw milk production, milk price in the market, the number of active milk processing units, the total production of liquid milk, yogurt, cheese, Doogh and ice cream. Based on the results, in this time period (from 2002 until 2012), there is a lack of progress in some indices in Iran dairy industry. Also, Razavi Khorasan and Ilam provinces had the highest and lowest levels of Iran’s dairy industry development respectively. Thus, this study recommended that take attention to provincial differences as well as the ranking of them according to their potential in each of these indices are necessary for decision making and planning for development, investment and management of dairy industry.

According to current statistics, a quarter of the food produced in the world is destroyed after the harvest. These corruption is imported in various stages of production, storage, distribution, marketing, and finally in the consumer goods. Food processing irradiated with gamma rays and maintenance products, quality food to maintain a long period of time. Golden Delicious apple variety is yellow, was purchased from AEOI and then 100 number were collected randomly with an average size (120 to 180 g). Apples were kept for a week in the cold (4 ° C). Samples were packed in sterile plastic bags, to irradiation. For irradiation of samples was used cobalt-60 source (Gama-cell 220). Samples doses were zero (control), 0.5, 2 and 5 kGy of irradiation, then were stored for 4 days at 4 ° C. Apple sheets with a thickness of 4 mm was cut cutting products in three at 50, 65 and 80 ° C dry test was carried out using the oven. According to the study, irradiation of food, chemical and physical properties of apples maintain. With increasing irradiation dose and temperature drying oven, moisture content in the samples of moisture loss and weight loss increases. The main effect of irradiation dose and temperature drying on the index at the level of 0.05%, significant. By increasing the drying temperature in the oven, the rise because of this phenomenon, the moisture content of the tissue sample and is in the process of shrinkage. Finally, with increasing radiation dose drying temperature, water absorption capacity increases. So the method of irradiation and finally drying with appropriate temperature drying can be used to preserve food quality.

Along with the increase in pizza cheese production and consumption, identifying the trends of altering the functional properties of this product in order to control its quality is becoming very important. In this study, the changes in Functional properties of processed pizza cheese and low moisture mozzarella cheese samples collected from local manufactures in Khorasan province, Iran were analyzed. Three samples of commercial processed pizza cheeses and one commercial low moisture Mozzarella cheese as well as a sample of processed pizza cheese prepared according to the formulation previously optimized in our laboratory, were collected and stored at 4 ° C in vacuum packages until the day of experiment. Functional properties of all samples such as stretch length, max load, oiling off and meltability were measured and analyzed in days 0, 14 and 28 after production. In general, Statistical analysis showed that storage time had a significant (p≤ 0.05) effect on all measured properties, so that the stretch properties of low moisture mozzarella cheese and all samples of processed pizza cheese were decreased significantly (p≤ 0.05) during the storage period, whereas meltability and oiling off, follow a significant increase in trend. None of the properties evaluated were out of their standard and acceptance levels at the end of the shelf life, Therefore, it is concluded that the storage of pizza cheese in the fridge instead of freezer up to one month after production is suggested to be an alternative to protect the product from the damage caused by freezing and defrosting while maintaining the quality of the product at the end of the shelf life. The efficacy of TPA and image processing techniques in the measurement of functional properties (stretchability, oiling off and meltability) of pizza cheese samples was also confirmed in this study.

In this study, the effect of different solvents (water, acetone, ethanol and hexane) on extraction yield, total phenolic content and antioxidant activity of peapod extract were investigated. The maximum extraction yield was obtained by using water (16.57±0.94%), ethanol (3.02±0.43%), hexane (1.07±0.02%) and acetone (0.98±0.01%), respectively. Total phenolic content was determined using Folin–Ciocalteu method. The maximum total phenolic content was obtained using ethanol (12.12±0.19 mgGAE/g) followed by acetone (10.03±0.12 mgGAE/g), water (1.61±0.05 mgGAE/g) and hexane (0.72±0.05 mgGAE/g). Antioxidant activity of extract was determined using Diphenyl Picrylhydrazyl (DPPH) and Hydrogen peroxide (H2O2) assays.The maximum antioxidant activity determined using DPPH method was obtained by using ethanol (81.96±0.15%), acetone (65.94±1.33%), water (48.04±0.17%) and hexane (41.54±0.19%), respectively.The maximum antioxidant activity determined using H2O2 method was obtained by using ethanol (7.65±0.12%) followed by acetone (3.33±0.13%), water (1.41±0.07%) and hexane (1.94±0.35%). Finally, it could be concluded that ethanolic extract compared to other solventshad the highest total phenolic content and antioxidant activity.

The aim of this study was to evaluate the effect of edible Whey protein-monoglyceride coating on the quality characteristics of fish finger of Hypophthalmichthys molitrix during refrigerated storage. Fish fingers were immersed separately in coating solutions of 5% whey protein concentrate (WPC) - 1.5% Monoglyceride, 10% WPC - 2.5% Monoglyceride and 15% WPC -3.5% Monoglyceride then packed and stored in refrigerator (4˚C). Chemical (pH, PV, TBA), microbial parameters (TVC, PTC) and sensory analysis were measured at 0, 3, 6, 9, 12 and 15 days. The results showed that the pH content decreased and peroxide value and thiobarbitoric acid were significantly increased (P

In this study the effect of Biopolymer/Saqez resin (SR) particle composites which were prepared by incorporating micronized SR particles alone and in combination with egg white, inulin, WPC and sodium caseinate biopolymers in yogurt gel matrices was evaluated. Microscopic observations were conducted to determine the structural features of the SR composites. The findings were combined with data on textural properties, syneresis and pH values to discuss the physicochemical properties of the yogurt gels, which differed substantially depending on the type of biopolymer involved in gel network structure development. A mechanism is put forward to explain the role of SR particles as filler materials of biopolymer gel matrices that can improve physicochemical properties of yogurt and its stability during storage time if incorporated with adapted biopolymers and if applicated alone doesn’t have good interaction with yogurt network . Among all used biopolymers Inulin and Egg white biopolymers have best inetractions with saqez resin and inhibited from flocculation of resin, in comparison with control samples (INY & EGY) they increased hardness and consistency at least 10 and 13 % respectively, decreased seneresis at least 2% and pH maintained constant in storage time.

Increasing manufacturers demand to replacing synthetic gums with natural and native intergradient, created the idea of this study. The aim of this research is to evaluate the properties of oil in water emulsions in the presence of the Lepidiumsativum seed gum and its stability and/or emulsifying behavior. Surface and interfacial tension, particle size, zeta potential, creaming index and rheological properties such as viscosity, consistency coefficient and flow behavior index were measured.Lepidiumsativum seed gum used as 0-1% (w/v) proportions.The lowest surface and interfacial tension were obtained for the concentrations of 1 and 0.5% respectively.Particle size decreased with increasing quantities of gum expect for 1% concentration. At 0.25% concentration for aqueous solutions and 1% for emulsions, zeta potential showed the most negative values. Non-Newtonian and shear thinning behavior for all emulsions containing gum were observed. Every emulsions were stable during 28 days.

The purpose of this research was to encapsulate the bioactive compounds of saffron (colour, taste and aroma) in order to manufacture a high-economic-value product. For this purpose, the effect of different bio-polymers, Maltodextrin, Whey protein and Gum arabic on the stability of microencapsulated bioactive compounds of saffron with the spray dryer was evaluated. The result showed that the encapsulation efficiency and the amount of saffron compounds were highly affected by type of biopolymers, relative humidity and temperature during the drying process and storage. The picrocrocin and safranal content in microcapsules prepared with whey protein were at the highest compared to the other wall materials, whereas in the case of colour strength, maltodextrin showed better protection for the crocin .This research suggested that the microcapsules containing maltodextrin has a better quality in terms of both efficiency (mass production) and protection of bioactive compounds among other wall materials (whey protein and gum arabic) and can be recommended to the industry. At all the temperature examined, as the relative humidity increased, the loss rates of crocin, safranal and picrocrocin rose and reached its maximum at 75% relative humidity. The results showed that with increasing temperature and humidity, particularly at 45 ° C and 75% humidity, the spherical from (morphology) of micro-capsules has been changed and the number of cavities and dents widely increased. Also as the relative humidity increased, glass transition temperature of maltodextrin decreased.

Production of imitation dairy products is one of the novel accomplishments in dairy industries.
Imitation dairy products range from complete dairy substitutes, with no dairy ingredients, such as soy milk, to products that have a high percentage of dairy ingredients, contain some non-dairy constituent.These products are appeal to manufacturers and consumers in terms of economical and nutritional features, however, it must be noticed the imitation dairy products must be resemble in terms of apparent, sensory and textural attributes as much as possible to real dairy product. Cheese is the product which is produced in high amount but also other dairy products such as butter, types of cream, yoghurt, milk, milk powder, infant formulae and concentrated milks are produced as imitation dairy products. Imitation dairy products alike of every novel and synthetic products have encountered with pro and con. In this article, in addition of introduction of this products, we decided deal to agreeable and against aspects about of them.

Iran is one of the main date palm producers in the world. Date waste was increased, so research around using date products such as syrup, sugar and spread was increased. In this study sucrose replaced with date syrup in Kooshab and physicochemical, rheological and organoleptic properties were studied during 6 months. In this study, various levels of sucrose and date syrup were used for the production of Kooshab, and their effects on physicochemical and sensory properties were studied during 6 months. The SPSS19 software was used for analysis of the data, the statistical test being the Duncan’s test. According to results during 6 months acidity and Brix were constant. Nonalcoholic Kooshab in which the date syrup was used generally have a significant difference (p

In this study, hazelnut kernels were dried in an infrared dryer with microwave pretreatment. To determine the optimization conditions of the hazelnut samples, response surface methodology and central composite design were used to investigate the effect of temperature levels (45, 65 and 85 ° C), infrared power levels (500, 1000 and 1500 W) and microwave power levels (270, 450 and 630 W) on drying of hazelnut kernels. The adequacy and accuracy of the fitted models (Lack of Fit and R2) were checked with analysis of variance (ANOVA). Response surfaces and contour plots were created to show the interaction between the independent and the response variables. Based on the experiments, the optimum conditions for the highest values of effective moisture diffusivity and L* (color index) and the lowest values of consumption energy, shrinkage and a*, b* (color indices) were determined at air temperature of 45°C, microwave power of 470.86 W and infrared power of 1316.72 W. The optimum values of the response variables affecting the effective moisture diffusivity, consumption energy, shrinkage, L*, a* and b* were obtained 2.35×10-9 m2 s-1, 2.65 kWh, 12.94%, 54.10, 14.97 and 16.70, respectively.

The effect of three factors, the percentage of bran of flour, fermentation type with sourdough or bakeryʹs yeast and fermentation time was investigated to determine phytic acid content, organoleptic properties and texture of traditional bread, Lavash, at Kermanshah province. Lavash bread with different flour and sourdough was produced after 0, 2, and 4 hours of fermentation. Results analysis showed both of fermentation type and fermentation time had significant effect on phytic acid content and organoleptic properties. Mean comparison showed Beiglari flour (with 17.5 % bran) fermented with bakeryʹs yeast during 4 hours had the least phytic acid. The result of organoleptic properties by Duncan test showed fermented Atlas flour (with 14.5 % bran) during 2 hours with bakery’s yeast had the best organoleptic characteristics. Correlation of response showed that phytic acid content had negative relationship with overall acceptance of sensory properties (p

Salted roe was prepared from rainbow trout (Oncorhynchus mykiss) by adding food-grade pure and mixed NaCl (3.5, 4.5 and 5.5 %) to obtain optimal concentrations of both salts. Chemical, sensory and microbiological and color analysis were measured throughout the storage time to determine the changes that took place at 4°C and to evaluate the effects of the salt type up to 60 days. Total aerobic and psychrophilic microflora, mold and yeast were determined. Microbial population was lower in products with higher salt contents (4.5 and 5.5%). The decrease due to higher pure salt content of 4.5 to 5.5% was not significant. However, the addition of 4.5 and 5.5% pure and mixed salt at these levels did to inhibit total aerobic microflora growth at 4◦C and counts reached 5 to 6 logs CFU/g at 30 and 60 day, respectively. L* value of samples increased by increasing salt concentration of 3.5 to 5.5%. All of the salted roe significantly (p

Without doubt environmental pollution is one of the most important concerns of societies around the world. The aim of this study was evaluation making of edible containers suitable for food packaging and the effect of the concentration of isolated soy protein, corn starch and beeswax on some features mechanical, chemical food containers including solubility in water, soluble in acid, permeability to oil, texture and sensory evaluation With the help of central composite design, Formulation optimization was performed.Therefore, levels of soy protein isolate ( 3-9gr ), corn starch ( 2-6gr ) and beeswax ( 3-10gr ) on characteristics of the food containers were examined. The results indicated that an increasing in the amount of isolated soy protein decreases the water solubility, permeability to oil and total acceptance and increased the firmness (p

The aim of the research was to study the effect of operation parameters and storage time on quality and microbial characteristics of functional milk-carrot drink. For this purpose, the milk-carrot drinks were prepared in different concentrations of carrot juice (10, 20, 30, 40 and 50 percent). After pasteurization at 65, 70 and 75 °C for 30 minute, quialty characteristics (total acidity, pH, dry matter, total carotenoid and total protein), microbial test (Coliform) and pasteurization adequancy test were investigated during storage time (1, 4, 7, 10 and 13th day) in refregration temperature (4 °C). The results showed that pasturized milk-carrot samples at 70 °C during different days were the best samples considering pH, total acidity, dry matter and organoleptic properties in comparison with other treatments. In the case of total carotenoid, treatmentsin 65 and 75 °C had the highest and lowest caretonoid contents respectively. Pasturization temperature and storage time (1, 4, 7, 10 and 13th day) had not significant effects on total protein content of samples with different concentration of carrot juice. The pasteurization adequacy test showed that all of time-temperature combinations could inactivate alkaline phosphatase anzyme activity.

In this research casting method was used to prepare soluble soybean polysaccharide (SSPS), based bio-nanocomposite films with nano SiO2 and harmal essence as the reinforcing materials. The composition included 4 g SSPS with 40% (w/w of total solid) of a mixture of the sorbitol/glycerol (weight ratio of 3 to 1 as plasticizer) with nano SiO2 (3% wt.) and harmal essence with different concentrations (5-15% vol). Physical properties, barrier properties such as water vapour permeability (WVP) and oxygen permeability (OP), mechanical properties, UV-visible spectra and antimicrobial activity of the films were measured. Results showed that by increasing the concentration of harmal essence, WAC from 1.75 to 1.96 (g/g dry film), Moisture uptake from 3.61 to 5.18% and WVP increased (P

The objective of this study was to evaluate the effects of tragacanth gum in batter on the characteristics of turkey nuggets in comparison with control samples and samples containing CMC gum. The dimensions of samples that made from free fat turkey breast meat were 4×2×1.5 cm. Samples were covered with batter by immersion method (4.5:10 solid to liquid ratio). After preparation, turkey nuggets were fried in 170°C for 0, 1, 2, 4 and 6 min. The results showed that time of frying and composition of batter had significant effects on volume changes of samples. The volume changes in the control and CMC-batter samples were similar and decreased during frying, but volume of samples with tragacanth gum first increased and then slightly decreased at the end of frying process. Generally, with increasing the time of frying, the density of samples decreased .Based on the obtained results, tragacanth gum samples had the most yield and batter uptake but CMC gum samples had the most Toasted flour uptake. At the end of frying, samples with gums had higher moisture and lower oil content compared to control samples.

Epidemiological investigations show that long chain (LC) ω3PUFAs have beneficial effects on health and prevention and therapy of many diseases, especially cardiovascular types. Due to high oxidization susceptibility and undesirable aroma of these fatty acids, enrichment of foods with those sources, has an unfavorable effect on sensory properties. It has been shown that microencapsulation, protects these components from oxidation. In this study, that contain flaxseed oil contained 57% LC ω3PUFAs was microencapsulated using complex coaservation technique. A RSM design based on three factors ( homogenizer rate, lactose presentages) in present and absent of transglutaminase was used to determine optimum condition to achieve maximum value of microencapsulation efficiency (ME).optimum condition regarding maximum Me was homogenizer rate 10000, 2% lactose and present transglutaminase. Formed Microcapsules had an encapsulation efficiency of 95% and showed a protective effect against the production primary and final oxidative products compared to nonencapsulated oil during 21 days of at room temperature storage.

The aim of the present study was to investigate the effect of independent variables, namely, osmotic dehydration temperature (30, 40, 50°C) and concentration (40, 50, 60% w/w), solution to fruit ratio (4:1, 6:1, 8:1 w/w) and time of sonication (0, 10, 20 min) on the mass transfer during ultrasoundassisted osmotic dehydration of mango slices. In addition, optimization of mass transfer parameters was performed to maximize water loss (WL) and weight reduction (WR) as well as to minimize solid gain (SG). Central composite design (CCD) in response surface methodology (RSM) was used for statistical optimization. The results revealed that all the independent variables had a statistically significant effect on the mass transfer parameters. An increase in the osmotic solution concentration resulted in increased WL and WR. Also, the results of ANOVA showed that the fitted model was significant for responses (p

In this study, we modeled the simultaneous heat and electricity transfer in a solid-liquid two-phase system in order to determine the critical factors affecting the ohmic heating process. In this modeling, by considering the static fluid model of De Elwis and Fryer, a two-dimensional simulation was done by the commercial COMSOL software in order to investigate the effect of the particle size on the rate of phase heating. So, a solid particle with a lower electrical conductivity comparing with its surrounding liquid, was used to determine the ohmic heating properties of the solid-liquid mixture in two different cross-sections .The dispersed phase consisted of a cylindrical piece of potato with two different sizes and the fluid consisted of a 5% solution of carboxymethyl cellulose (CMC) at 5.0% sodium chloride. The results showed a good approximate agreement between the results of the simulation model and the experimental results. The heating rate decreased with increasing the particle size and conformed to the Worst-Case phenomenon which was used as a non-ideal circumstance in the two-dimensional simulation in the current research. The coldest point was in the center of the particle and as the time proceeded, it remained the coldest and as the distance from this point increased, the temperature increased. It can be concluded that the influence of heat and electricity throughout the heating process is faster than conventional methods of heating and occurs in both liquid and solid phase uniformly and almost with the same speed.

High protein content and well-balanced essential amino acids in rapeseed meal have increased importance of this oil seed in recent years. The presence of complex protein compounds of rapeseed meal caused the extraction and precipitation of proteins depend on pH, which can also affect the efficiency and functional properties of protein. In this study, response surface and face central composite design were used to evaluate the effect of independent variables. i.e. alkaline protein extraction pH, (10-12) and acid protein precipitation pH (4.5-6.5) on the efficiency and functional properties of rapeseed (cv.Hyola) protein isolates. The determination coefficients of the fitted regression models were 0.98, 0.94, 0.91, 0.92, 0.90 and 0.93 for efficiency, water absorption, fat absorption, solubility index, emulsifying capacity and foaming capacity, respectively. The results showed that the effect of protein extraction and precipitation pH on efficiency, and water and fat absorptions was significant and the index of solubility, foaming and emulsifying properties were only affected by extraction pH. The optimum conditions for extraction and precipitation with maximum yield and functional properties of protein isolate at pH of 11.93 and 5.57 for extraction and precipitation, respectively. Under these conditions, yield, water absorption, fat absorption, solubility index, emulsifying capacity and foaming capacity were 89, 225, 185, 41, 64 and 165 percent, respectively.

Gelatinization temperature is the point of heat that starch granules lose their crystalline order during heating in irreversible and its accurate amount can be measured by differential scanning calorimetric method. Because this method is costly, we tried to use the data of viscosity curves for prediction of gelatinization temperature in different rice varieties. First, 10 rice varieties selected and their gelatinization temperature were determined by differential scanning calorimetric method. In the viscosity diagram, the point where the curve begins to rise was determined in minutes. By comparing the data of differential scanning calorimetric method and the profile of rapid visco analyzer, the formula was obtained for determination of gelatinization temperature. The correlation coefficient between the gelatinization temperature obtained of the viscosity curve and differential scanning calorimetric method was very close to 1 which confirms the accuracy of the provided formula. Student’s t-test was used for comparing the means of the paired data. The results showed there wasn’t a significant difference between the gelatinization temperature of differential scanning calorimetric and viscosity curve method. Finally the gelatinization temperature of 37 samples were determined by using the viscosity curves which were exactly within the expected range in alkali spreading value. Therefore, by a rapid visco analyzer (RVA), the gelatinization temperature can also be obtained beside of viscosity parameter which saves the cost of differential scanning calorimetric method.

In this study, textural properties of malt-honey spread, a new product, were evaluated with textual analysis instrument and back-extrusion test. Two level of brix of barley malt extract (74 and 79 degree), three ratio of malt extract/honey (65:35, 70:30 and 75:25) have been used. Color parameters of spreads were investigated by image processing technique. 12 tests were conducted to evaluate the sensorial characteristic of the samples. Textural analysis showed that firmness, consistency, adhesive force and viscosity index increased as the brix of malt extract and ratio of honey increased which the brix degree has more impact than ratio of honey. As the degree of the brix of malt extract increased the L*, a* and b* increased however ratio of honey increased the L* and b* but a* decreased. Sensorial investigation showed that spread containing highest brix degree of malt extract and highest ratio of honey had the highest hedonic scores and although these samples had the highest manual adhesiveness, viscosity, adhesiveness to lips, adhesiveness to palate, adhesiveness to teeth, firmness and adhesiveness. However the spreads with the lowest ratio of honey had the most spreadability, but this attribute was not significant between spreads (P>0.05) and spreads had highest scores of spreadability. By neglecting the effect of honey ratio in spreadability samples, it can be concluded that spread containing highest ratio of honey and 79 brix degree of malt extract have been preferred by the panelist.

Ready to eat pomegranate arils can be a good alternative for fresh fruit consumption and increase consumer demand for pomegranate. In present study, we examined the effect of aloe vera gel at concentrations of 50 or 75 percent and pectin at concentrations 0.375 or 0.75 percent on shelf life and quality (ascorbic acid, titratable acidity, total soluble solids, pH, total phenolics, free radical scavenging activity, color and sensory characteristics) of pomegranate arils cultivar Shishe-Kab packed in plastic containers and kept in refrigerated storage at 5°C. Experiment was done in a completely randomized design with four replicates. The results showed a positive and significant effect of both used coatings on vitamin C content, titratable acidity, soluble solids, total polyphenols, antioxidants and free radicals scavenging activity during refrigerated storage compared with control. The results showed that pomegranate arils treated with pectin (0.75%) on the eighth day of storage had the maximum amount of ascorbic acid (17.82 mg per 100 g fruit fresh weight). Treated arils with pectin at both concentrations showed higher soluble solids. After 16 days of storage, treated arils with pectin had significant difference in inhibitory activity of free radicals compared to the control. The highest total phenol (63.3 mg gallic acid per liter) obtained in treated arils with aloe vera (75%) after 16 days of storage at 5 °C. From color properties viewpoint, treated arils with aloe vera (50%) had higher values after 8 days of storage compared to other treatments and control. However, treated arils with pectin (0.375%) had better organoleptic evaluation and longer shelf life compared to other treatments and control.

To prepare of desirable cereal products with low waste, the wheat flour should have good quality. In this research, improve the quality of wheat flour by determination of mixing ratio of Morvarid (Kordkoy area)and imported Bezostaya wheat varieties to determine the use in bakery industries was investigated.At first,chemicalcharacteristicsof flour produced fromMorvarid and Bezostaya varietiesincluding moisture,ash,protein,wet gluten andfalling numberare measured.Then, by adding theBezostaya to Morvaridvarietyat 15 and 30 percent (w/w wheat) the flour samples are prepared. Inthe next step,chemicalcharacteristicsof these samples are determined and compared by national standard value in Iran. Theresult indicated that increasing Bezostayavariety to Morvarid from 15 to 30 percent,the proteinand wetgluten content inthe flour is increased.Moisture, ash and protein of allsamples wereconfirmed withacceptablelimitof nationalstandard in Iran, but confectionery flour of Bezostayawasn’tconfirmed.Also, significant difference (P