نشریه نوآوری در علوم و فناوری غذایی
پیاپی 9 (پاییز 1390)

Bread is the most important product of wheat that supplies the 60-65 percent of protein and calories, 2-3 percent of minerals and majority of the salt that are needed for the body. In this research, in order to investigate the effect of adding Faba bean flour on the rheological properties of dough and nutritional value of Barbary bread, Faba bean flour in different levels (5, 10, 15, 20 and 25 percent) were used in combination with flour wheat. Extensograph and Farinograph properties of dough and the amount of moisture, protein, fat and fiber content of Barbary were reviewed and evaluated. With adding Faba bean flour to wheat flour, Dough strength, Maximum tensile strength, extensibility and energy level of dough at all levels reduced and significant differences with control (sample prepared whit wheat flour) were observed (p<0.01). Although the percentage of water absorption in level of 20% and the number of Farinograph in level of 5% reduced significantly, but development time and stability of dough and degree of dough weakness 10 minutes after starting and 12 minutes after the maximum, at all levels increasedsignificantly. Adding Faba bean flours at all levels led to significantly (p<0.05) increase in protein, fat and fiber content. But due to moisture levels there were not any significant differences between treatments and control. Based on the results, addition of 5% (w/w) Faba bean flour to Setareh flour was the best treatment. Because, not only there were significant differences between rheological properties of the treated dough and control but also there was a relative increase in protein, fat and fiber content improved nutritional value of bread, its shelf life and tissue properties.

The Influence of the main pretreatment variables on fermentable sugar produced from walnut green skin is studied using design of experiments (DOE) based on concentrated acid hydrolysis. Levels of pretreatment temperature (65, 80, 90oC), process time(120, 180, 240 minute), solid content (5, 10, 15%) and concentration of sulfuric acid (20, 0, 60%) were selected according to previous results. Glucose and pentose composition, as well as furfural and acetic acid were analyzed by HPLC and modeled by a quadratic equation. The mathematical model was validated by an independent experiment. Optimization based on mathematical model showed that maximum glucose concentration was 12.724% in 90oC, 36% acid concentration, 15% solid content and 175 min process time.

Doogh is an Iranian type of traditional fermented dairy based drink which is usually manufactured by mixing water, salt and yoghurt. Serum separation in Doogh is a major problem which occurs due to low pH of emulsion (≤4.00) and casein aggregation. Therefore, in present study the effect of Ocimum basilicum seeds mucilage on rheological properties and stabilization of doogh was investigated during 15 days of storage at 4 0c. Mucilage at different concentrations (0.01, 0.025 and 0.05) was added to the formulations and sample without mucilage was used as control. The samples were evaluated for rheological properties such as viscosity and flow behavior. Results showed that, with incresing of mucilage concentration viscosity increased. In terms of rheological properties, all of samples exhibited shear thining behavior, and power law model showed to be the best model for prediction of flow behavior of samples containing mucilage. Maximum and minimum values of stability were observed in the samples with 0.05% mucilge (85%) and control, respectively. This study showed that Ocimum basilicum seeds mucilage has high potantial to use as an improver of stability in doogh.

The physical properties of pistachio kernel are necessary for the proper design of equipments for transporting, drying, processing, sorting, grading and storing this crop. In this study, physical properties of pistachio were simulated via different models of neural networks. Different models of neural networks with different trishold functions were used to forecast surface area, volume, mass and kernel density of pistachio. The results showed that radial basis function neural network with ordinary radial basis function trishold function had a favorable results to forecast surface area, volume, mass and kernel density of pistachio and this network could predict surface area, volume, mass and kernel density with R2 value 0.982, 0.982, 0.992 and 0.962, respectively. Furthermore, in this research surface area, volume, mass and kernel density of pistachio were fitted by regression equation, the result showed linear regression method could predict surface area, volume, mass and kernel density with R2 value 0.931, 0.897, 0.985 and 0.944, respectively. Generally, the result showed neural network model had a higher ability to forecast physical propertied of pistachio than linear regression method.

In this study, osmotic dehydration of quince was performed as osmotic solution including C1 (10% NaCl + 30% Sucrose + 30% Glucose w/w), C2 (10% NaCl + 10% Sucrose + 50% Glucose w/w), C3 (10% NaCl + 50% Sucrose + 10% Glucose w/w), C4 (20% NaCl + 50% Sucrose w/w), C5 (20% NaCl +50% Glucose w/w), C6 (50% Glucose w/w), C7 (60% Glucose w/w),C8 (70% Glucose w/w), C9 (50% Sucrose w/w), C10 (60% Sucrose w/w), and C11 (70% Sucrose w/w). Temperature condition was 25 and 75 c°. Ratio was 1:5 and 1:10(Quince: osmotic solution).Water loss (WL), Solid gain (SG), moisture content (MCwb) and weight reduction (WR) were calculated during 8 hours through osmotic condition. The results indicated that C2 solution had maximum water loss, 0.369. Also, C5 solution had maximum average solid gain, 0.196.

Edible sheep tail fat was effectively fractionated by acetone crystallization at constant temperatures of 25, 15 and 5°C. Total obtained fat from tail was 64.66±3.02%.The results of fractionation indicated a liquid fraction isolated at 5°C which accounted for 73.65±4.67% of the total fat. The fatty acid profile of tallow olein indicated that Oleic acid with 46.68% was the predominant fatty acid. The principal saturated fatty acids were palmitic (21.32%) and stearic acid (7.53%). Resulting tallow olein contains 57.37% unsaturated and around 38.62% saturated fatty acids while there were around 49.78% unsaturated and 46.62% saturated fatty acids in primary unfractionated tail fat. Comparison of fatty acids composition of tallow olein and some of iranian commercial vegetable oils (sesame, olive, soybean, corn, canola and sunflower oils) showed significant differences. Tallow olein contained the most saturated fatty acids and the least essential fatty acids acid that is considered as an undesirable nutritional factor.

Nowadays, healthy food has become more popular, this research was aimed to develop fried snack from pumpkin (cucurbita moschata duch) which is also a healthy food for human. A vacuum frying machine in laboratory scale was used for snack production in order to optimize process parameters on vacuum frying of cucurbita moschata duch and study the relationship between process parameters (including frying temperature, vacuum level and time) and the quality of the product. A range of pretests were done to obtain suitable ranges for main parameters. Considering the results of these pretests, variables assumed as 70- 140 for temperature, 40- 140 millibar for vacuum pressure and 3-18 mins for the processing time. In this research, for analyzing the results and studying the effect of these variables on the quality factors of the slices of pumpkin the response surface methodology and the central composite design were used. The results showed that moisture content, shrinkage and crispiness of pumpkin chips were significantly (p≤ 0.05) affected by temperature and time of frying process. In this case, by increasing frying temperature and time of process, moisture content decreased while crispiness and shrinkage of the product increased. The Hunter ΔE of products was significantly affected by the temperature of the frying process and by increasing the temperature. Based on the results, the optimal frying condition for pumpkin was as follows,vacuum pressure of 40 millibar, Temperature of 84.53 and 18 minutes for processing time. According to the results, this condition could be applied to produce pumpkin chips with lower moisture and shrinkage with good color and crispy texture along with good nutritional value.

In this study, cheeses were made from sheep s milk with two different somatic cell count (SCC), at low (300,000 cells/ml) and high (1,200,000 cells/ml) levels. The effects of two category of SCC, starter culture (1-3%) and storage time (1-120 day), chemical properties (total solids, protein, pH, fat, and salt) were investigated. All experiments were carried out in 2 replications and data analyzed in randomized completely by Minitab 13.1 software. Results showed that the SCC cheeses presented significantly lower total solid, pH, fat and protein charctricstics. The SCC had a significant effect lowest level on the fat, pH, total salid and protein of the cheeses at storage times. The cheese with the highest starter culture had the lowest level of protein.