مجله علوم و صنایع غذایی ایران
سال چهاردهم شماره 8 (پیاپی 69، آبان 1396)

Deep frying in oil are dry curing process that includes immersing food in hot oil the pieces and patches and increases the oil absorption than other methods, the use of edible films and coatings is suitable method to reduce the amount of oil absorbed during frying by product. In this study lepidium sativum and alyssum homolocarpum native seeds gums and methyl cellulose gum was selected as sources of hydrocolloid and separate and compound them effects on the oil absorption and moisture content, frying yield and coating percentage during deep frying process and also were studied flow behavior of the coating suspensions. The apparent viscosity of the suspension in all three dosages rapidly declined with increasing shear rate that reflects their pseudoplastic flow behavior and all have flow characteristics were similar. Hedrocolloid coatings used in this study to increase the moisture content of the product was different, but their impact on oil absoption. Among the coating, was most effective coatings made of gum 2% of alyssum homolocarpum seed, to cause maximum reducing oil uptake and increase in moisture content 16.72% and 18.84% respectively. Also treatment coated with this suspension was frying yield efficiency.

Persian gum is an anionic polysaccharide, exudes from mountain almond tree. Unfortunately, there is no information about its interaction with unfolded proteins. The objectives of the current study are investigation of heating time on the properties of WPI and the complexes thereof. In this regard, first the effect of thermal processing (at 80°C, for 0-35 min) on the turbidity of whey protein isolate was surveyed at pH 4.0. The electrostatic interaction between treated WPI and Persian gum was also surveyed as a function of heating time and mixing ratios (2:1, 1:1, 1:2, 1:5, 1:10 and 1:20). Results indicated the significant increasing in the turbidity of treated WPI solutions (mainly after 25 min) with a high inconsistency leading to the precipitation due to the protein-protein interactions at low pH and formation of large aggregates. Addition of Persian gum (PG) caused the formation of WPI-PG complexes and meaningful increasing in the stability of the mixture solutions. Furthermore, the rheological measurements (0-100 S-1) showed that the mixture solution has pseudoplastic behavior with a large hysteresis loop and higher viscosity rather than the blank solutions, indicating the formation of proteinpolysaccharide complexes. By calculation of protein and polysaccharide in the supernatant and precipitation phases, the most biopolymer concentration in the precipitation phase was demonstrated for the 35-min-treated WPI. On the other hand, the amount of polysaccharide was increased in the precipitation as WPI:PG mixing ratio decreased.

Growing population, reducing water resources and increasing salinity factors threatening to food sources is raised. Use of tolerant plants to salinity and drought is one of the main strategies of management in food production. Salicornia is a genus of halophyte (salt tolerant). That is used in producing seed, oil and forage. Irradiation processing is mainly employed to extend the shelf life and secure the quality of foods by decreasing the microbial load, which causes the spoilage. The effect of gamma irradiation and storage on the some physicochemical properties of oil extracted from salicornia seeds has been investigated in this study. acidity index, peroxide value, iodine value, specification number, and colour (L* , a* and b*) of Salicornia oil from samples treated with 0, 1, 2 and 3 kGy doses of gamma irradiation were determined.The result show that The higher used doses (2 and 3 kGy) decreased acidity index, peroxide value and iodine value and increased specification number. Irradiation had a significant effect on colour parameters of Salicornia oil. Parameters L* , a* and b* increased at doses of 1 and 2 kGy.

Today, due to consumer attention to the functional properties of food, demand for low-calories food increased, so researchers in the food industry beside on the maintaining or improving of taste, are focused on the food redesign using natural materials. In this research, the three independents variable include sugar substitute with stevia leaf powder (0-75%), the tragacanth gum (0-1.5%) and water content (7-17%) on the physicochemical and sensory properties of cake contains specific gravity of the dough, firmness, loss weight, specific volume, moisture, ash, color, sweetness, flavor, hardness and overall acceptability were studied. Treatments in the form response surface methodology (RSM) was modeled and analyzed. Results showed that increase of replacing sugar with stevia leaf powder improved weight loss, sweetness, color, texture and overall acceptance. While flavor, specific weight and firmness reduced. Increasing the percentage of gum improved lose weight, specific weight and overall acceptance. Also, since sensory evaluation of the sweets the samples indicated no significant difference between treatments, therefore the stevia leaf powder can be used as a sugar replacer used in low-calorie in the formula sponge cake. Generally, evaluate all of the characteristics in this study showed that the optimal cake formula contains %1.16 gum tragacanth %41.71 replaced with Stevia leaf powder and %14.57 water is produced.

In this research, using technology of pulsed electric field, effect parameters of strong pulsed electric field (PEF) as a non-thermal method for extracting sugar from sugar beet and friendly environment, under different conditions treated include parameters field strength (3.5 -14, kV / cm) and the number of pulses (pulse 150-40) on the mass transfer process (Brix and conductivity) as an alternative to the traditional method of heating is studied. In this way taken during the beets in a double cell filled with distilled water solvent by two electrodes made of marine grade stainless steel surrounded by an electric field pulse to help put the power supply voltage with pulse generator applied and the results were recorded. Assessing these parameters in the extraction process showed higher levels of field strength and pulse, Brix and conductivity significantly increased compared to control. The effect of strong pulsed electric field (the field strength, 7 kV / cm and 100 pulses) on the mass and energy consumption compared to thermal treatments were evaluated. Results of statistical analysis showed a significant decrease in the temperature and time of a pulsed electric field in the heat treatment with the same extraction efficiency. In addition, almost 13 times the amount of energy used in the process of thermal energy is required for pulsed electric field. The rate of mass transfer in heat treatment compared to the pulsed method showed higher values.

Walnut is considered as a valuable food because of its linolenic acid and high content of antioxidants. The aim of this study was to investigate changes in fat content, fatty acid composition, tocopherol content, peroxide value and color of two varieties of walnut in whole and powdered form during six months storage at three different temperatures of room, refrigerator and fridge. Walnuts were harvested from a local garden in Osku city. Before storing, whole and powdered walnuts were packaged in polypropylene pouches. Chemical characteristics of samples were evaluated before and after the storage. The results showed that, tocopherol content decreased and peroxide value increased during storage, and effect of storage temperature on both of tow parameters was significant (p

Pistachio including nourishing snacks that its fresh consumption limited to the harvest season. Although high nutritional value of fresh pistachio, but often businessmen and farmers unwilling to keep or export because of decay fruit. In this study the effect of three temperature (4 ± 1, 12± 1 and 25 ± 1 °C), three package weight (200, 400 and 600 g) and four storage period (0, 15, 30, 45 days) on the shelf life of fresh Ahmad Agaie pistachio cultivar (pistachio with hull, without hull) was considered. Results showed that increase of storage period, temperature and package weight, affected the weight loss, acidity, peroxide and aflatoxin contamination and made increase on them. Maintenance of fresh pistachios is possible in temperature 25°C for three days but at temperature of 12 °C , is usable for 30days, but accumulation of water on the floor and wilting were not compliance. Light packing, processing with fresh skin and storage in 4 °C ± 1 can be the properties of the quality and quantity of the product up to 45 days.

Osmotic dehydration is a pre-treatment for conventioal air drying by removal of product water hence decreasing drying time. It also improves sensory, functionality and nutritional characteristic of dried food products. In this study, osmotic dehydration of fresh ginger in 50 and 70% w/w sucrose solutions was done. Then samples were dried in cabinet drier in 60 ̊C and air velocity of 1 m/s. Drying curves were obtained, and color parameters (L, a, b, ΔE) and volatile compounds were measured. Drying time in both treated samples and control was significantly different (P

The aim of this study was to investigate the effect of using stabilizers, sodium caseinate (SC), milk protein concentrate (MPC), tri-sodium phosphate (TSP) and potato modified starch (MPS) in dosage of 0/5 and 1% and their combined effect of the double TSP-MPC, TSP -SC, TSP -MPS, MPC - SC and SCMPS, respectively levels of 0/25 - 0/25%, on the physicochemical and sensory properties of instant cacao milk powder. The results showed that the highest amount of protein was the treatments containing MPC and the highest level of dry matter and moisture was observed in the treatments containing sodium caseinate; also, there was no significant difference between the amount of ash of the various experimental treatments (p>0/05). Also the highest rates of dispersibility and the highest level of wettability were observed in the various treatment containing 1% of MPS. Sensory evaluation of the experimental treatments of instant cacao milk powder showed that the parameters of taste, texture, color, smell and overall acceptability had no significant difference (p>0/05). The pH amount of instant cacao milk powder showed that the highest pH was observed in treatments containing TSP and other treatments had no significant difference to each other (p>0/05). Solubility time of cocoa powder in boiling and cold water also showed no significant differences among experiment treatments (p>0/05). Therefore, among the treatments used in this study, the treatment containing 1% MPC was affected several factors such as amount of protein, dispersibility and wettability.

Due to low energy efficiency and prolonged drying time of agricultural products by conventional methods, application of the new techniques such as infrared radiation, must be investigated. In this study, to drying and increased shelf life of the strawberry, infrared radiation (IR) method was used. The effect of infrared lamp power (150, 250 and 375 watts), the distance of sample from lamp (5, 7.5 and 10 cm) and time of 110 minute on drying of strawberry were examined. The results of infrared drying of strawberry showed that with increasing in lamp power and decreases in sample distance from the heat source, the drying rate was increased. With increase in infrared power from 150 to 375 watts, drying rate 69.24% increased. By increasing in sample distance from 5 to 10 cm, drying rate 23.55% decreased. Modeling of process was done with the genetic algorithm–artificial neural network (GA-ANN) method with 3 inputs (lamp power, distance and time) and 1 output (weight loss). The GA-ANN modeling results showed a network with 9 neurons in 1 hidden layer with using hyperbolic tangent activation function can be predict the weight loss in strawberry drying by infrared method (R2=0.999). Sensitivity analysis results by optimum ANN showed the infrared power was the most sensitive factor to controlling the weight loss of strawberry slides.

World consumption of butter has declined over the last decades partly due to its physical limitations and partly due to its poor nutritional properties. In the research, Extract of Cichorium was added to butter from sour cream samples at concentrations, 0 (control), 0.05, 0.1, 0.3 and 0.5% and kept in refrigerator for 60 days after vacuum packaging. Acid and peroxide value, polyphenol content, oxidative stability, sensory characteristics of samples including flavor, textural and apparent characteristics of samples and DPPH radical scavenging assay of Cichorium extract were assayed during storage. Results showed that samples which contained Cichorium extract had more acidity index, higher oxidative stability, but lower peroxide value comparing to control samples. Also, study of organoleptic characteristics showed that the flavors of the extract were more recognized by panelists as increase of the extract concentration in butter samples. The extract contained samples also had significant difference with control sample considering flavour characteristics such as acidic, fishiness, rancid, bitter, Oxidized and leftover flavour (p

Hydrogel products constitute a group of polymeric materials, the hydrophilic structure of which renders them capable of holding large amounts of water in their three-dimensional networks. Extensive employment of these products in a number of industrial and environmental areas of application is considered to be of prime importance. As expected, natural hydrogels were gradually replaced by synthetic types due to their higher water absorption capacity, long service life, and wide varieties of raw chemical resources. In this work as an industrial application of hydrogels, Polyvinyl Alcohol (PVA) as a famous hydrogel was used to improve date concentrate quality (increase clarity and color and decrease turbidity). The PVA 0.5 g L-1 was provided in water and mixed with 250 ml of date Juice samples. The Central Composite Design (CCD) and Response Surface Methodology (RSM) were used to study the interaction between tree factors (PVA volume, the time and the temperature of interaction) and optimize factors that affect quality imrovement. Results showed that PVA has good capability to improve date Juice quality. The volume of PVA; 5 ml, time; 40 min and temperature; 34 °C were obtained as optimum conditions.

Hamburger is one of the most important products of meat that has a lot of fans due to high nutritional value, in addition to good flavor and its simple use way, also due to lack of chemical additives in its production process. Microbial growth during storage is the main factor in the loss of the nutrient quality and also is one of the most important concerns for hamburger manufacturers. In this study, the essential oil of oregano as an antimicrobial compound was added to the formulation of 100g hamburger samples with different concentrations of 0, 0.25, 0.5, 1 and 2 percent. Hamburger samples produced were stored in a refrigerator at 4°C for 10 days and then on days 0, 4, 7, 10 were tested by chemical, microbial and sensory tests. According to the results, the treatment containing 2% of Oregano essential oil had the most appropriate chemical and sensory properties and the lowest total count of microorganisms than other treatments.

The objective of this study was to investigate the antioxidant and antimicrobial activities of the ethanol (EE), methanol (ME), and water (AE) extracts from the leaf of Pistacia atlantica subspecies mutica which naturally grown in Iran. The total phenol content and antioxidant activity of extracts were determined using spectrometric method according to the Folin–Ciocalteu phenol reagent and scavenging effect on DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals. The extracts were evaluated for their antimicrobial activity against three Gram-positive, three Gram-negative bacteria and one yeast by assay for minimum inhibitory concentration (MIC) and minimum bacterial concentration (MBC) using disc diffusion method. Results showed that the water extract had the highest total phenol content. But EC50 of water extract was 5.87 compared with BHT as synthetic antioxidant (3.94 mg/ml). The water extract with higher level phenolic compounds and scavenging DPPH showed the highest antioxidant and antibacterial effects, in comparison with the other extracts. It was found to be effective against all the test organisms with Gram positive strains being more sensitive than Gram negative strains. Also, the water extract were the most effective against the examined bacteria and yeast species, based on its higher content of phenolic compounds. Among the examined microorganisms, Streptococcus faecium and Candida albicans were found to be the most sensitive and resistant, respectively. According to finding of this study, water extract of Pistacia atlantica leaf could be used as a natural preservative in the food industry.

The purpose of this study was to investigate the effect of different extracting conditions on antioxidant and antimicrobial activity of pimpinella affinis. Samples were extracted by using maceration, ultrasonic assisted method (UAE) and supercritical fluid extraction (SFE). Extraction yield and total phenolic compounds (TPC) of extracts were measured and the antioxidant activity of were analyzed in terms of four concentration (500, 1000, 1500 and 2000 ppm) using DPPH free radical scavenging and betacaroten:linoleate assays. The phenolic compounds fractions were determined using LC-MS system. TPC of extracts ranged between 1502.25 to 1836.69 mg GA/100g E. The results showed that SFE and UAE have highest extraction yield and TPC respectively. The UAE extract has highest antioxidant activity in DPPH free radical scavenging method. Clorogenic acid (13.54%) was the most compound of extract. The results of this study suggest that pimpinella extract due to have phenolic compound have antioxidant and antimicrobial activity and it can be good alternative for synthetic antioxidants.

Packaging, distribution and hatchery of the cracked in eggshell are always big challenges in egg industries. Due to the high volume of the egg production in the world, sorting eggs with cracks in the shell is so important. In this study, cracks in sell eggs are detected by using their electrical conductivity. In this study, 203 Hy-line eggs, including 48 micro-cracks egg were used. Since there is no measurement technique for detecting eggshell crack, 100 crack eggs were selected, and have been examined by expertise. Among them, 48 eggs with micro-cracks were selected and tested. For this purpose, dielectric constant and loss factor of eggs were measured between 40 KHz to 20MHz. These coefficients are then used as input matrix of classifiers, which are artificial neural network and support vector machine. 50% of data allocated for testing included 75 intacts eggs and 26 micro-cracks eggs. Both of the classifiers, Neural network and support vector machine, were detected cracks in shell eggs with 100% accuracy and 1 Kappa statistic.

Biscuit is one of the most important bakery products that because of suitable sensory specifications, easiness of consumption and long shelf life has acceptability in all age groups in the society. Nowadays, food industry interests in natural, sugar free, functional and high nutritional products. For achieving the foresaid goal, we used natural sweetener and oat flour for producing biscuit in three stages. In the first stage, bitterness removing, peeling and grinding of oat flour have been done. In the second stage, in order to optimize production of sugar free biscuit, Maltodextirine, Isomalt and oat flour have been determined in five levels. Then, by planning the slight factorial in central compound plan, different treatments were produced on the basis of variable levels. Then biscuit samples were subjected to the physical (thickness average, ratio of surface to thickness, and density), textual and sensory analysis. The results showed that none of the variables had any effects in level of p

Gluten causes food allergies in Celiac disease and is the most important part for creating texture and comprising ingredients in baking industry producst. The only way to treat this disease is gluten-free diet during life. So the aim of this study was evaluation of the effect of soy protein isolate on levels of 0, 10 and 20% (Base on flour) and application sonication during 0, 2 and 4 min on improvment of technological, textural, visual and sensory properties of gluten-free rice spong cake in a completely randomized factorial arrangement test (P

Widespread use of milk and dairy product has caused to increase adulteration especially by manufacturers, aimed to gain more profits. One of the most common adulterations in this context is the addition of vegetable oils with low price for increasing profitability. In this study, 73 samples of dairy products including milk, yogurt, butter and ghee was bought randomly from 23 supermarket of Kermanshah city. To detect adulteration, the sterol and fatty acids profile of samples was determined after fat extraction, by liquid and gas chromatography techniques. After the chromatography, the existence of plant sterols like as β- sitosterol and stigma sterol was established in 33% of yoghurt, 26% of butter, 25% of ghee and 13% of milk samples. Yoghurt samples contained the highest β- sitosterol and stigmasterol and ghee samples showed the lowest amount of phytosterols. Also, fatty acid profiles of yoghurt and butter samples showed high amount of polyunsaturated fatty acid like as linoleic acid and low amount of myristic acid in these samples, respectively that confirm the presence of vegetable oil in traditional dairy product. It can therefore be concluded that sterol and fatty acids measurement are appropriate tools to verify the authenticity of the milk fat in dairy product. The results showed that almost 25% of 73 samples (milk, yogurt, butter, ghee) had vegetable oils.

The objective of this work was to study the effect of different levels turkey meat replacement (0, 25, 50, 75 and 100%) in burger composition on quality characteristics. For this purpose thiobarbituric acid test, cooking characteristics, colour parameters, texture and sensory properties were studied. In order to investigate the effect of formulations on the quality characteristics burgers was used the factorial experiment in a completely randomized design. By increasing the percentage turkey meat, the moisture retention increased. The control and sample with 100% turkey meat had the maximum (71.08 %) and minimum (47.10 %) loss of moisture respectively. By increasing the percentage of turkey meat in burger formulation, the cooking characteristics (reduced of diameter, thickness, cooking efficiency, hardness and shrinkage) were improved which can be attributed to water retention properties of turkey meat tissue. The highest thiobarbituric acid index was evaluated in sample with 100% beef meat (1.84 mg malon aldehyde/ kg sample) due to higher fat content. By increasing the percentage turkey meat, sensory evaluation of watery, appearance and total acceptability increased, and texture parameters and taste were decreased. The sample with 75% turkey meat and 25% beef meat was awarded highest score of color. The overall results showed that 75/25 (turkey meat/ beef) would have been the most points physicochemical analysis and sensory evalution, so turkey meat such as beef has processing capability and industrilization.

In recent years, application of UV/NIR spectroscopy as a non-destructive technique combined with chemometric methods has been widely noticed for quality assessment of food and agriculture produces. Mulberry is a native fruit of Iran and there are limited information about its quality indexes. In this paper, backward interval partial least-squares (BiPLS) and interval partial least-squares (iPLS) were utilized as wavelength selection methods in UV/NIR region to determin fruit juice internal qualities (soluble solid content (TSS), Titratable Acidity, Anthocyanine Content and Ascorbic Acid). In order to find the appriptare number of components for each juice parameter Cross-Validation method was used.BiPLS method with 15 factors of 20, compares to PLS and iPlS, had the best performance in prediction of fruit juice parameters SSC (RMSEC = 0.076, rc = 0.96 and RMSEV = 0.03, rv = 0.96), TA (RMSEC = 0.014, rc = 0.96 and RMSEV = 0.013, rv = 0.98), AA (RMSEC = 0.053, rc = 0.87 and RMSEV = 0.0008, rv = 0.93) and AC (RMSEC = 0.0007, rc = 0.97 and RMSEV = 0.0006, rv = 0.95).

Among the sweet products of wheat flour, favorable taste and energy of doughnuts cause attention of producers and consumers. However diversify and extend the self-life of this product are necessary. So the aim of this study was evaluation of effect of wheat flour substitution with potato flour in levels of 0, 10 and 20% and addition of sorbitol as hygroscopic agents in levels of 0, 0.5 and 1.0% on physicochemical, textural, visual, sensory and shelf life on fermented doughnuts in a completely randomized factorial arrangement test (P

Sesame flour for high levels of protein, fiber and mineral and nutrients pineapple are ideal option for improving the nutritional value of fuctional products. In this study because of increasing production and using enrichment bakery products, effect of replacement of sesame flour in levels of 0, 8, 24, 40 and 48% and pineapple in levels of 0, 1.5, 4.5, 7.5 and 9% on technological and visual properties on sponge cake was evaluated. So central composite design response surface method was used by 2 variable and 4 central point. According to the results, increasing in amount of sesame and pineapple in formulation decreased specific volume, L* and b* values, Hue and Browning Index (BI) of crust. Whiles the amount of moisture, Porosity, a* value, C* and ∆Ε and firmness of texture were increased in compare to the control. In the following optimal points was defined by Design-Expert 7.0.0 software. The optimal points were 26 and 1.6 in sesame and pineapple respectively and introduced as optimal amount of these two material.

It has been found that usage of synthetic food preservatives includes nitrite and its salts in meat Products causes human health hazards. For this reason, there have been some efforts to reduce these synthetic preservatives in foods. This research aimed to investigate the Effect of Nitrite Substitution with celery Extract at different concentrations (20 ¡40 ¡60 ¡80, 100%) on the antioxidant, color, and sensory properties of Chicken cocktail sausage 55% during cold storage (4 ᵒC) period (1, 10, 20, 30 days).Regard to color properties, it was indicated that the redness (a*) in samples containing 60% celery extract was the best concentration. It was found a significant difference between sausages containing celery extracts and control group and the best antioxidant activity was observed in sausage containing 20% celery extract. Results of sensory assays (flavor, taste) didn’t reveal a significant (p

Celiac is an autoimmune digestive disease that gluten free diet is the only treatment. Today food science researcher concern on enrichment of gluten free products. So the aim of this study was application quinoa, amaranth and buckwheat Flour in levels of 5, 10 and 15% as rice flour replacer in gluten free bread and evaluation nutritional, technological and Sensory Properties of final product. The results indicated by application semi cereal and amount of these flour, protein, ash, moisture and L* value were increased. Also replacement of quinoa flour increased specific volume of gluten free rice bred. Although three flour had effect on increasing porosity, softness in compare to the control. Also the results showed buckwheat and amaranth respectively increased the amount of a* and b* values of gluten free bread crust. Finally panelist introduced the samples containing semi cereal especially quinoa and amaranth as the best sample. So on results it can be said application semi cereal in bakery products improvement quantity and quality and increasing marketing of final products.

Despite the important role of fats in foods, numerous studies have been conducted to replace them in order to reduce the induced calory. Fat substitutes have the unique properties that can be used to increase the cooking quality of product. They should create the similar properties to fat in terms of texture, taste, color, size and organoleptic properties. In this study, the guar and xanthan gums were used at two levels of 0.1% and 0.2% as a part of fat substitutes based on carbohydrates in the preparation of oily cakes. According to the results, the treatment with 0.2% of xanthan gum and the control sample had the highest and the lowest amounts in some of chemical properties such as moisture, ash, protein and fiber, respectively. Also, regarding the peroxide value, the treatments with 0.2% of xanthan gum and then with 0.2% of guar gum had the highest but the control had the lowest amount of this characteristic, respectively. The control sample had the highest amount of dough density and the treatment with 0.2% of xanthan gum had the highest amount of viscosity compared with other treatments. Also, adding gums improved the organoleptic characteristics of cake samples. On the other hand, according to the texture-measuring test, the control sample and the treatments with the highest levels of gum had the highest and the lowest amount of firmness, respectively.

Wheat germ and sesame meal despite numerous functional properties are by-product of food industry. they have limitation in conversion industries. Therefore, in this study, sesame meal and wheat germ added to cupcake formulation to increase nutritional properties respectively in three levels of 0, 15 and 30% (based on wheat flour weight) and 0, 5 and 10% and then physicochemical, antioxidant and sensory properties of final product were evaluated in completely randomized design based on factorial (p≤0.05). The results showed the moisture content of product respectively increased and decreased by adding sesame meal and wheat germ. In addition, by increasing the amount of sesame meal and wheat germ in cupcake formulation, antioxidant activity increased as linear so that sample containing 30% sesame meal and 10% wheat germ had the highest antioxidant activity. On the other hand, the highest specific volume, porosity and texture softness (2 hr and one week after baking) were observed in sample containing 15% sesame meal and 5% wheat germ. Also the panelists introduced the sample containing 15% sesame meal and 5% wheat germ as the best samples in sensory evaluation. Finally, according to results can say that this natural-functional component improved society health and enable to modify technological and sensory properties of product and lead to economic efficiency.

Gummy candies are popular foodstuffs among consumers that despairingly suffer from two primary concerns of low nutritional value and high sugar contents. This study mainly tried to shed light on the possibility of producing functional and diet gummy candy by exploiting gelatin, various inulins (TEX and CLR), and stevioside (biosweetner), especially targeting consumers with obesity and diabetes epidemics. Six different concentrations (1, 2, 3, 4, 5, and 6 percent) of TEX (in combination with 9, 8, 7, 6, 5, and 4 percent of gelatin, respectively) and five concentrations (1, 2, 3, 4, and 5 percent) of CLR (in combination with 9, 8, 7, 6, and 5 percent of gelatin, respectively) were employed. In final formulation, sugar was completely eliminated and a fixed content of stevioside was supplanted. The empirical results lend credibility on the fact that gelatin cannot be supplanted by inulin completely. Based on our preliminary experiments, 17 different gummy candy formulations were produced and their extensibility (using texture profile analyser), sensory evaluation, and moisture content were investigated. In terms of mechanical properties, results showed the amounts of peak load, work, and final load measures reduced conspicuously in the sample which was made up of inulin and sucrose as well as the one with inulin and stevioside. Nevertheless, no significant difference was observed in deformation at peak load in comparison to conventional one. Furthermore, regarding sensory evaluation, the sample associated with 4g gelatin, 6g inulin (TEX), and 35g sucrose as well as the sample with 6.4g gelatin, 10g inulin (TEX), and 0.1g stevioside (when subject to oven for 12 hours) achieved the highest acceptance. Therefore, the results were optimistic harbingers of introducing a novel gummy candy that not only was health-friendly product but also enticed consumers’ pleasures.

Fermented sausage is a traditional product that exist in all parts of the world. Lactic acid bacteria widely used for fermented sausage production. The aim of this study was to evaluate , the effect of two types of lactic starter culture (Lactobacillus sakei & Lactobacillus plantarum) on texture, chemical and microbial properties of fermented sausage. For this purpose, following the cultivation and preparation, starter cultures were inoculated into samples. physico-chemical and microbial tests were done during the course of fermentation and ripening period and their changes have been investigated on days 0, 5, 10 and 15. Also texture analysis tests were evaluated on day 0 and 15. The results show that sample inoculated with Lactobacillus plantarum had the most pH and lactic acid bacteria average. Moisture has been reduced and protein, fat and ash content have been increased in all samples. Also the results show that sample inoculated with Lactobacillus sakei has the most maximum shear force average.

In case of improper maintenance, quality and nutritional value of meat and fish fat is reduced quickly. The aim of this study was to evaluate the effect of storage time after the catch approximate composition, development and sensory analysis of fish oxidation leach (Siganus javus) is in ice cover. For this purpose, flat fish live on the shores of Port crowbar were trapped. Of the fish caught and the size of a random number of healthy fish with an average weight of 3500± 200 g were selected. Fish for 20 days in polystyrene boxes in layers of crushed ice and a thickness of approximately 5 cm was placed. Sampling of fish on days 1, 4, 7, 10, 13 and 20 were kept on ice. First of fish scales, abdominal and thumbs up were evacuated and then fillet them to measure chemical compounds in the ice Veterinary Laboratory was transferred. The results showed that the approximate composition and spoilage indices were changed so that in tenth day of research samples contain lowest peroxide contents. It can be concluded that keeping in ice prevents spoilage in the short time but it is not suitable in the long-term and reduces the quality and nutritional value of the fish.