فهرست مطالب اسماعیل عطای صالحی

Today, the production of edible and biodegradable films is one of the growing technologies in advanced societies. The use of these coatings is due to the replacement with polymeric materials and increasing the storage time of food. The main purpose of this study was to produce an edible film of soybeans protein isolate (3 to 7%), glycerol (1 to 3%) and Ziziphorpa capitata essential oil (0 to 1%) in order to create better taste and antimicrobial properties. After preparing the film, the physicochemical and mechanical properties of the film (thickness, density, solubility in water and acid, water vapor permeability, transparency, color changes, elongation percentage and tensile strength) were evaluated. After performing the above tests and investigating the effects of independent variables on the dependent variables, the oral film formulation was optimized. The results showed that the optimal formula can be achieved by using 3.54% soy protein isolate, 1% glycerol and 1% cactus essential oil at the level of desirability of 0.624.

Bread and cakes are the products with the highest consumption rates among the products of the baking industry. Therefore, improving the nutritional properties of these products and reducing their waste is of special importance in the national economy. In this study, the effects of adding licorice as a functional compound and sugar substitute at levels of 5, 10 and 15% and Quince seed gum (QSG) at levels of 0.5 and 1.5% as a fat substitute on color indexes, textural and sensory properties of the oil cake were examined in a completely randomized design. The results showed that the amount of L * and a * indexes of cake crust in all treatments decreased significantly compared to the control sample and b * index increased significantly (p <0.05). The effect of adding licorice and Quince seed gum (QSG) content on the L *, a * and b * indexes of the cake crumb was similar to its effect on the cake crust. By adding licorice up to 10%, the firmness of the samples decreased compared to the control sample (p <0.05) and then increased. While Quince seed gum (QSG) in both levels led to a decrease in firmness of the samples compared to the control. By adding licorice to the level of 10%, the cohesiveness, springiness and chewability of the samples increased compared to the control sample (p <0.05) and then decreased. While Quince seed gum (QSG) increased these characteristics in both levels. In sensory evaluation test, color, taste, texture and general acceptance scores decreased significantly in all samples over time (p <0.05). The highest score of the panelists was assigned to the sample containing 10% of licorice and 1.5% of "to" seed gum. The results showed that the sample containing 10% licorice and 1.5% of Quince seed gum (QSG) had positive effects on the colorimetric, textural and sensory characteristics of the oil cake.

Celiac disease is a chronic disorder and Intestinal lifelong genetic abnormality of the gut that results from eating gluten-containing cereals, and the only cure is gluten-free foods. This study aimed at Formulation optimization of gluten free bread using rice flour (100% control) and quinoa flour at three levels (20, 40 and 60%) and flour grass pea flour in three levels (10, 20 and 30 percent) Chestnut flour was used in three levels (30, 40 and 50%) was done as a substitute for rice flour. Design the experiments was done Mixed method using DX7 software. After sample preparation was performed physicochemical properties, porosity, hardness and extensibility using the Texture Analyzer, sensory evaluation and shelf-life, colorimetry was conducted by image processing. The results showed significant quadratic model fitted to answer (p<0/05) and the maximum amount of moisture (66/30 percent) and maximum specific volume and porosity are respectively 3/58 and 25/12, was obtained with decreasing of the quinoa flour and increasing of the grass pea flour and chestnut flour. The minimum amount of bread hardness (5/93n) was obtained with decreasing the of grass pea flour and increasing the of chestnut flour and maximum amount of general acceptance of bread increasing the of grass pea flour and the minimum value of this parameter happened with increases with the of quinoa flour, which was significantly different from the control sample and the model was approved for fitting information. The results showed that quinoa, chestnut and grass pea flours usable for improving the quality of gluten-free bread. The formulation was optimized at 27/69% quinoa flour, 30% grass pea flour and 42/31% chestnut flour.

In this study, a non-dairy beverages based on almond, coconut and soy milk was produced in combination with runner bean flour in both germinated and non-germinated states on the physicochemical and sensory properties of the samples was investigated. To prepare vegetable milk, soy beans, almonds and coconuts (20, 25 and 25 g, respectively) are soaked in water at the ratio of 1:6, 1:4.2, and 1:4, respectively, for 12 h at room temperature and they were mixed in a mixer. All sprouted and unsprouted bean powders were mixed separately with 100 mL of vegetable milk to prepare sprouted and unsprouted soy, almond and coconut milk drinks in a weight of 6 g, and finally the drinks were evaluated in terms of chemical properties (acidity, pH, antioxidant capacity, and sugar), viscosity and Sensory acceptance was investigated. The results showed that the germination of runner beans increased the factors of acidity, TEAC, phenolic content and sensory properties and decreased pH. Increased acidity and decreased pH were higher in non-dairy beverage with germinated beans than in samples containing non-germinated beans. The highest viscosity in the sample of almond drink contained germinated and non-germinated beans. Almond milk drink containing sprouted beans and coconut milk drink containing sprouted beans had the highest sugar content. TEAC and phenolic content were higher in coconut milk samples containing germinated beans. The results of sensory properties also showed that beverage based on coconut milk containing germinated beans and almond milk containing germinated beans were more popular among consumers.

With the growing awareness of the importance of natural extracts with antimicrobial and antioxidant properties, today the food industry is looking for the use these compounds instead of synthetic preservatives. To date, no research has been done to find an optimal mixture of Origanum majorana, Long pepper, and Areca extracts against the gene expression of A and B enterotoxins of S. aureus. Therefore, in this study, we are seeking to provide a mixture of these extracts with the highest anti-enterotoxigenic activity using real-time PCR and mixture statistical methods. If successful, we introduce these extracts as an antagonist against the growth of pathogenic bacteria and the gene expression of enterotoxin of S. aureus. In the first stage, the antimicrobial activity of Origanum majorana, Long pepper, and Areca extracts was studied, which Origanum majorana had the highest antimicrobial activity among them. On the other hand, among the tested bacteria, gram-positive bacteria were more sensitive than gram-negative bacteria. The tested extracts had a synergistic effect on each other against the gene expression of A and B enterotoxins of S. aureus. The mixture of extracts including 47% Origanum majorana extract, 27% Long pepper extract, and 26% Areca extract showed the highest activity against the gene expression.

The aim of this study was to investigate the effect of silver nanoparticles produced from Lactobacillus plantarum supernatant on pathogenic bacteria using supernatant of lactic acid bacteria obtained from the gastrointestinal tract of rainbow trout. The inhibitory effects of two concentrations (50 and 100 μl) of silver nanoparticles extracted from L. plantarum supernatant on Bacillus cereus in agar medium are significant (p<0.05). There is a significant difference between the treatments in terms of the number of B. cereus. Amikacin treatment had the highest number and silver nitrate and concentration of 50 silver nanoparticles had the lowest number of B.cereus. There is a significant difference between the treatments in terms of the number of Pseudomonas aeruginosa (p<0.05). The inhibitory effects of two concentrations of silver nanoparticles extracted from L. plantarum supernatant on Escherichia coli index indicator are significant in the diffusion method in the agar medium (p<0.05). There is a significant difference between the treatments in terms of the number of E.coli (p<0.05). Silver nanoparticles had the lowest number of E.coli. However, by reducing the density of silver nanoparticles to concentrations of 500 and 100 μg / ml, antibacterial activity against B.cereus and Ceracia marcensis, respectively, is observed. The average size of nanoparticles produced is between 25-45 nm and 80% of nanoparticles produced. They were in this range.

Elaeagnus contains a large amount of protein, minerals, phenolic compounds and dietary fiber, and its flour can be used as a functional raw material for the production of bakery products. In the present study, the effect of replacing wheat flour with Elaeagnus flour at levels of 0, 5, 10, 15 and 20% on the physicochemical, textural and sensory properties of sangak bread was investigated. As a result of increasing the amount of Elaeagnus powder, the fiber percentage, bread moisture and a * color index significantly increased, while the percentage of bread protein and color index L * and b * had a significant decrease compared to the control. Specific volumes of breads containing Elaeagnus powder to10% had no significant difference with the control, but at higher levels the specific volume of the breads decreased. The texture of the breads was softer than the control up to 10% of Elaeagnus powder, but harder at higher levels. In terms of overall acceptance, the bread containing 10% of Elaeagnus powder had the highest score. According to the results, the sample containing 10% of Elaeagnus powder due to more fibers and less calorie and better textural and sensory features are introduced as optimal examples.

In this study, the principal component analysis method was used to evaluate the relationships between quantitative and qualitative parameters of muffin with reduced sugar. The principal component analysis (PCA) method is a useful tool for interpreting and finding relationships in a set of parameters with various dimensions and characteristics in each observation. This tool provides useful help in increasing the interpretability of data and multidimensional visualization of the relationship between them. In order to replace sugar, a formulation based on three levels of maltodextrin (0, 25 and 50%) and four levels of ghavoot (0, 3, 6 and 10%) was used in a completely random design. Based on the study of the principal component analysis plot, it was determined that the relationships between the studied parameters are influenced by changes in the sugar substitute formulation. Based on this, new relationships between the studied parameters on muffins are formed by changing the level and type of sugar substitute composition. The evaluation of the change in the relationship between the parameters under the influence of the replacement of maltodextrin and ghavoot in the muffin formulation with reduced sugar shows the changes made in the structural substrates and the influence of a set of parameters on each other under the applied treatment. The results of this research show the efficiency and importance of using data mining methods to create an understanding of the relationships between quantitative and qualitative parameters of baking products with changes in formulation.

The present study aimed to encapsulate thymol and resveratrol prepared with zein-caseinate composite nanoparticles and to investigate their antioxidant and antimicrobial properties. For this purpose, liquid-liquid dispersion method was used to prepare zein-caseinate composite nanoparticles. In this study, the effect of different concentrations ratio of thymol and resveratrol (zero to 100%) and different ratios of core to coating (1:10 and 1:20) on the ability to inhibit DPPH free radicals, the reducing power of iron ions and antimicrobial activity on Escherichia coli and Listeria monocytogenes was investigated in culture media and milk. The results showed that the sample containing 75% thymol and 25% resveratrol with a ratio of 1 to 10 of core to coating had the highest ability to inhibit DPPH free radicals and the reducing power of iron ions, and it was found that the increase in the coating concentration except for the sample containing 75% thymol, led to an increase in the Inhibition power of DPPH free radicals and reducing power of iron ion. Listeria bacteria in the TSB culture medium were the most sensitive bacteria to the prepared samples, and the strongest prepared nanoparticles, which had the lowest MIC and MBC, belonged to the sample containing 75% thymol and 25% resveratrol with a core-to-wall ratio of 1:10, and in most samples, The bacteria in milk were more resistant to these nanoparticles than the culture medium. Finally, it can be said that the sample containing 75% thymol and 25% resveratrol with a core-to-wall ratio of 1 to 10 can be selected as a combination with appropriate antioxidant and antimicrobial power.

One of the most important problems in the field of cultivation and production of garden products, especially oranges, is the irrigation of the plant and its amount. Iran has many challenges in growing and producing orange fruit due to its diverse climate and being located in a dry region.  Based on, in the present study, the effect of water stress and storage time of the product in cold storage (fruits of Thomson Novell cultivar after harvest in cold storage at 5 ° C and 85% humidity for 90 days and Valencia oranges at 20 ° C for Stored for 30 days) on chemical properties (antioxidant activity, ascorbic acid content), physical (weight, width, length, volume, volume, weight and weight of the extract), color characteristics and sensory properties were evaluated. The physical changes of Thomson and Valencia oranges in the samples without water stress on the first day were not significantly different, although minor reduction in storage time. According to the results, the highest weight loss, extract weight, antioxidant, ascorbic acid and volume of orange varieties during storage were in samples under dehydration stress. The color components include brightness, a * and b * decreased in Thomson orange samples under water stress and during storage, but the Valencia orange but did not significant difference was observed. Sensory properties of bad taste and bitterness were higher in oranges under water stress and scored lower in terms of sensory evaluators.

Food industry encounter increasing demand for reducing fat in food products so due respond of food manufacturers to consumer demand we are witnessing a rapid growth in the production of low-fat products. The present research was thus aimed optimizing the formulation of low-fat breakfast cream to achieve a product with Pleasant rheological properties. The back extrusion test was done using the Texture Analyzer and the steady shear test was performed using rotary viscometer. Since the coefficient of determination (R2) were higher than 0.7, and lack of fit for all above characters were not significant (p<0.05), the suggested regression models were found to be suitable for fitting the experimental fitting. The results of back extrusion test showed that with the simultaneous increase of starch and capacaragin gum and also guar gum and capacaragin gum, the amount of hardness, consistency and cohesiveness increased. The results of the steady shear test showed that the flow behavior index (n) of all samples was less than one which indicates a shear thinning behavior (pseudoplastic) of all samples. According to optimization, it was found that the amount of starch 1.82%, guar gum 0.12% and kappa carrageenan gum 0.014% led to a low-fat breakfast cream with desirable rheological properties.

 Production and consumption Increased consumption of ready-to-eat foods such as pizzas and reduced daily physical activity has increased the need to reduce calories and dietary fat. In this study, the effect of adding inulin at concentrations of 6 and 7% and kefir at concentrations of 0.6 and 0.7% was investigated and physicochemical tests, color parameters and textural properties of cheese affected by the addition of inulin / Kefirs were examined. The results showed that in the sample with a ratio of inulin to kefir of 10: 1 had the most change in acidity and pH, while increasing the amount of kefir had no effect on acidity, which could be due to the neutral structure of kefir polysaccharide. In the study of cheese dry matter, the addition of inulin / kefir did not show a significant effect on the results (P <0.05). In contrast, the melting area was the highest in the control sample and the lowest in sample B (the lowest ratio of inulin to kefir). In other words, the addition of inulin / kefir did not show any effect on the melting area of the cheese. In examining the color characteristics of mozzarella cheese, by changing the level of inulin to kefir, no change in brightness, a* and b* was observed. However, in general color changes, the most change were observed in sample A and the least color change was observed in control. Also, the addition of inulin and kefir did not have a significant effect on the organoleptic and textural properties of mozzarella cheese. Therefore, it is possible to use this combination in the formulation of mozzarella cheese without making undesirable changes in the product

Decrease in nitrosamine and optimal smell and flavour gives credit to such meat products as fermented sausages for their considerable optimal storage period and better nutritional values. Replacing red meat with fish and using replacer fat and probiotics in such products have played a great role in the production of such a highly functional food. Therefore, the focus of this study is mainly on the production of fermented trout sausages applying Lactobacillus rhamnosus and Lactobacillus plantarum, substituting part of its fat with inulin while examining the physicochemical, textural, dietary, and sensory properties. The results showed that samples containing inulin lost less moisture over time (less than 4%). The fat content of the samples did not differ significantly over time and was almost the same. However, the pH of the samples containing probiotics decreased more than the control sample and reached about 4.6-4.8. Inulin content samples caused a marked decline in lightness and an increase in redness. Meanwhile, probiotic presence has caused more declines in lightness intensity in samples. Inulin content samples show more hardness as compared to high fat samples and the probiotics present after pH decline to isoelectric point caused an increase in intensity and hardness of protein fibers. Simultaneously, along with an increase in fat, cohesiveness increased. Nitrosamine content in probiotic samples was lower than the one in test sample much as there was an increase seen in all samples. Despite a little more odour being present, sensory analysis was in favour of the test samples. Other samples demonstrated little difference in sensory evaluation.

In the production of ice cream as one of the well-known desserts, the role of hydrocolloids and sweeteners is very important. In this study, the effect of Alyssum homolocarpum seed gum (AHSG) at 0, 0.1, 0.2, 0.3 and 0.4% as carboxymethyl cellulose substitution and stevia at 0, 25, 50, 75 and 100% as Sugar substitution on physicochemical and sensory properties of soft ice cream was investigated. The results showed that the highest solids content of ice cream was 0.3% AHSG and 0% Stevia. In contrast, all levels of stevia replacement resulted in a significant reduction in specific gravity compared to the control sample. The highest and the lowest ice cream melting resistance was observed in the sample with 0.4% AHSG (102.34) and control sample (94.45), respectively while the ice cream volume is significantly increased with growing the percent of AHSG. Using stevia and AHSG had a significant impact on ice cream sensory characteristics and improved them.

In this study, maltodextrin (0, 25 and 50%) and traditional Ghavoot (0, 3, 6 and 10%) were used in muffin formulation. The aim of this research was production of low sucrose and functional product and evaluated specific gravity and consistency and moisture, specific volume, porosity, firmness and overall aceptability. The results showed that replacing 50% of sucrose by maltodextrin increased specific gravity. Maltodextrin at both levels (25 and 50%) increased the viscosity. Consistency was increased in the presence of maltodextrin and 10% of Ghavoot. The moisture content of the samples was affected by maltodextrin 2 hours after baking. However, the moisture content of the muffin was affected by both compounds (maltodextrin and qavut) within one week after baking. The sample containing 50% maltodextrin and 10% Ghavoot had the highest moisture content during the shelf life. The sample containing 25% maltodextrin and 3% Ghavoot had the highest specific volume (4.57 mg/cm3) and porosity (24.17%) and similar to the control sample (4.86 mg/cm3). The findings showed Ghavoot and increasing levels of this component didn’t have significant effect on firmness. The replacement of sugar by 25% maltodextrin decreased firmness one week after baking.  Crust color of control was darker than the other sample. Control had the lowest L* and b* value and the highest a* value. Finally, the sample containing 25% maltodextrin and 3% Ghavoot, a sample containing 25% maltodextrin and 6% Ghavoot the control sample introduced in sensory evaluation.

Biochemical nano composites have attracted the attention of researchers in recent decades, because they are biocompatible, biodegradable and renewable, and they do not pose a risk to the health of humans and animals, while not contaminating the environment. The purpose of this study was to investigate the effect of using Nano-chitin on structural and anti-bacterial properties of zein film. In this study, zein Nano composite with Nano chitin was prepared in 0.2, 0.5 and 0.7% based on dry weight zein by solution casting method. Then the structural properties (image of electron microscope and infrared spectroscopy), films were investigated. The results showed that the addition of Nano chitin caused chitin adhesion to the polymeric substrate, increased roughness and uniform distribution of nanoparticles in the biopolymer matrix. Also, the results of antibacterial tests of Nano composite films by disc diffusion and non-zone growth with two bacteria of Escherichia coli and Staphylococcus aureus showed that the addition of Nano chitin to zein film increases the antibacterial properties of film compared to pure zein film.

Bread is one of the most important foods consumed by humans and is the staple food of people in most parts of the world. Although the level of bread consumption has decreased with the improvement of living standards, especially in developed countries, but it still meets most of the nutritional needs of people in different parts of the world.The purpose of this study was to investigate the technological properties of dough and the nutritional and organoleptic characteristic of bread prepared with Eremurus plant and Colza oil. For this purpose, Eremurus was used in three levels (3, 5 and 7%) and Colza oil in three levels (3, 5 and 7%) based on flour weight were used in bread formulation. The results showed that increasing the percentage of Eremurus caused a significant increase in water adsorption, dough extention time, dough resistance time and farinograph quality number in dough samples (p<0.05). But increasing the percentage of Colza oil led to a significant decrease in water absorption (p<0.05). Independent sample containing 3% Colza oil the lowest (0.75%) and the combined sample containing 7% Eremurus plant and 3% of Colza oil had the highest (1.98%) amount of fiber. The lowest amount of iron (15.11 mg / kg) was observed in the control sample and the highest amount (34.98 mg / kg) was seen in the combined sample containing 7% Eremurus and 7% mandab oil. The amount of mold in all samples was within the standard allowable range, while the highest amount of mold was observed in the control treatment. The results of sensory evaluation tests showed that in independent samples, the sample containing 7% Eremurus, in the combined samples, the sample containing 7% Eremurus with 3% Colza oil content had the highest sensory scores.

The solidification of edible oils via some techniques like hydrogenation is always accompanied by an increase in the amounts of saturated fatty acids (SFA) and trans fatty acids (TFA). Such fatty acids play a crucial role in cardiovascular diseases which put health of consumers at risk. Today, various techniques are applied to reduce the amounts of SFA and TFA in fatty-based products. These techniques are including the blending of some fats, esterification and recently oleogel system. In this study, some oleogel systems prepared by mixing monoacyleglycerol (MAG) and polyglycerol ester (PGE) and adding to a mixture of 20% palm stearin oil and 80% rapeseed oil to decrease saturation in shortening were studied.

This research was conducted to investigate the structuring effect of mono-acilglycerol (MAG) and polyglycerol ester (PGE) to formulate some fatty-based product. For this purpose, various binary mixtures (VBM) of PGE:MAG were added to base oils ( 80% Canola Oil and 20% Palmestearin Oil ) at concentrations of 3, 6 and 9 (wt %) with ratios of  0:100, 20:80, 40:60, 60:40, 80:20, 100:0.

The results showed that saturated fatty acid (SFA), slip melting point (SMP) and solid fat content (SFC) increased with an increase in the VBM of MAG. MAG did not affect peroxide value and the free fatty acids. Rancimat test presents contradictory results. The rheological analysis revealed that G", G', G* and tan δ of the base oil were increased to 105 Pa. With proper plasticity and low SFA, MAG-based fats can be applicable in the production of some fatty-based products like bakery margarine and all-purpose shortening.Due to the necessity of reduction in SFA content and TFA content in fatty-based products, researchers and producers have prompted to identify the applicable techniques for producing healthy fats. This study was set up in order to introduce the structured fats with low-SFA/TFA suitable in the formulation of shortenings and margarine.

The main problems of bread that increased by reducing flour extraction efficiency are the loss of sensory properties especially color, texture features and accelerating staling rate mainly due to the low fiber content by reduction or elimination bran of flour. The use of alternative fiber sources such as soybean flours that lipoxygenase enzyme is active, which is one of the best ways to naturally enrich, improve quality, and reducing staling. Soy flour, derived from ground soybeans, boosts protein, brings moisture to baked goods, and provides the basis for some soymilks and textured vegetable protein. Adding soy flour to baking products increases the yield of dough, improves the quality of the product and improves the properties of texture, taste and enhancement of the quantity and quality of the protein and acts as an emulsion. So the effect of replacing soybean flour on three levels of 4 %, 8 % and 12 % with wheat flour on qualitative and sensory properties, staling and color of bread on a completely randomized design were investigated. Specific volumes were measured by rapeseed two hours after baking. The crust color analysis was carried out by determining three indices L *, a * and b * in the time interval 2 hours after cooking according to San method, and as well as The brian color analysis was carried out by determining three indices L *, a * and b * in the time interval 2 hours after cooking according to San method. In order to assess crumb porosity of between 2 hours after cooking method Haralyk was used. The bread tissue was evaluated 2 and 48 hours after baking using a tissue weighing machine 1 (CNS Farnell model, ertfordshire UK) based on Pour Farzad method. For sensory evaluation, a 5-point hedonistic scoring method was used, in which characteristics such as shell color, appearance of the skin, texture (ductility or unusual softness, stiffness of the bread, crispness and fragility), aroma, taste, flavor and odor and overall appearance and in The total acceptance is based on the total score of the parameters of the color of the brain, the color of the skin and the appearance of the skin and the appearance of the public within 2 hours after the bread is baked. Also, for sensory evaluation, the sensory evaluation for staling was used according to AACC 11-38 at 24 and 48 hours after baking. The results clearly showed that increasing the percentage of active soybean meal increases the L * bread component, delaying the bread staling, the highest amount L * crust of the sample with 12 % of soy flour was equal to 72 and the lowest in the control sample was 61. With an increase in the percentage of soy flour, has been reduced the component a * bread brains and a * bread crust and as well as with an increase in the percentage of soy flour, increased the component b * bread brains and b * bread crust, as well as with increasing the amount of soy flour, the porosity of the control sample was significantly decreased. As the increased percentage of soybean, decreased the specific volume of bread, adding more than 4 % soy flour had a negative effect on the bread volume. The addition of 4 % of soybean flour has no significant effect on stiffness, but adding more than 4 % in both times cause increase this parameter. The least stiffness was observed in the control treatment at 2 and 48 hours after baking, which was not significant with 4 % active soybean flour. The highest rigidity was observed in the treatment containing 12 % active soybean flour. The increase in the percentage of soybean flour has slowed the staling process at 24 and 48 hours after cooking. Adding soy flour increases the absorption of dough water and, as a result of preserve more moisture, its mechanical properties improve. The results showed the color of bread improved by increasing the amount of soybean flour and retards the staling but increasing more than 4 % soy flour in bread formulation reduced tissue, flavor, odor and overall appearance. Use of soybean flour as a substitute for wheat flour in pan bread improves the quantitative and qualitative characteristics of the final product and therefore, reduces waste.

In this study the composite edible films consist of methylcellulose (1, 2.5 and 4 percent), whey protein concentrate (2, 4 and 6 percent), corn starch (1, 2 and 3 percent) and glycerol as a softener in concentration Constant (2.5 percent) and Lactobacillus rhamnosus (GG) (at 1.5*107 CFU/ml concentration) was produced. The physicochemical tests (thickness, permeability to water vapor, moisture, solubility and color changing) and mechanical properties (percentage of elongation and length of breeding) and the survival rate of Lactobacillus rhamnosus (GG) were measured. A viable bacterial study showed that the use of methyl cellulose and whey protein concentrate improved the survival of probiotic bacteria. The results of this study showed that the base formula of the film (methylcellulose concentration of 2.8 percent, whey protein concentrate 2.13 percent and corn starch 1.14 percent) improved the physico-chemical and mechanical properties of the film. The results showed that increasing the percentage Methylcellulose, whey protein and corn starch increased the amount of thickness, moisture, breaking force, color changes and viability of Lactobacillus rhamnosus (GG), and decreased solubility and water vapor permeability.

The objective of the present study was to investigate the effect of concentration of osmotic solution (30, 45 and 60%, w/w), temperature osmotic solution (30, 40 and 50°C), immersion time (4, 5 and 6 h) on water loss (WL), solids gain (SG), weight reduction (WR), vitamin C content, shrinkage, rehydration ratio (RR), and color indexes (L, a, b) during osmotic dehydration-drying of turnip slices. Response surface methodology (RSM) was also used to find out the optimum condition. The results showed that during osmotic dehydration of turnip samples, the variables of temperature of osmotic solution, solution concentration and time of immersion had significant effects on mass transfer parameters (WL, SG, and WR), vitamin C content, shrinkage, RR, and color index (L). Optimal conditions of osmotic dehydration for turnip were found to be: solution temperature of 45 °C, osmotic solution concentration of 58.29, and immersion time of 20 min. Under these conditions, the amounts of WL, SG, WR, shrinkage, rehydration ratio (RR), vitamin C content, and color indexes (L, a, b) were 83.10, 12.91 and 70.19%, 27.76, 4.19 and 11.64 (mg/100 g solids), 33.85, 25.49 and 15.91, respectively. The results of this study can be used in the minimal processing of turnips slices using osmotic dehydration and subsequent drying of samples.

Fruits and vegetables by products enrich from functional components such as dietary fiber and protein.  This study aimed to increase the nutritional value of biscuit using grape processing by product as a rich source of raw fiber and sprouted soybean flour as a rich source of vitamin and protein was performed. For this purpose, grape pomace and sprouted soy flour in tree levels (2, 4 and 6%) were replaced individually or composite for wheat flour in biscuit formulation. After cooking and cooling the biscuit, its nutritional characteristics, texture hardness and sensory properties were analyzed. The results showed that the sample containing 6% sprouted soy flour had the highest amount of fat and the sample containing 6% grape pomace had the highest amount of ash. The highest fiber content was in the composite sample containing 3% sprouted soy flour and 3% grape pomace flour. Addition of 6% sprouted soy flour to biscuit increased its protein content but addition of grape flour did not show significant difference in protein content of the product (p <0.05). In terms of hardness, the sample content containing 6% germinated soy flour and grape pomace had the least firmness and control had the highest firmness (p <0.05). Evaluation of sensory characteristics showed that the highest score in a sample containing 4% sprouted soybean flour and grape. Overall, the combined samples containing 2% sprouted soy flour and 2% grape pomace had the highest nutritional content and sensory properties. The results showed that the use of grape pomace as a source of dietary fiber and vitamin and sprouted soybean flour as a source of protein and lipid, without an adverse effect on the sensory properties of biscuits to increase the nutritional value of this product.

The use of synthetic antioxidants has reduced due to its harmful effects on consumer health. The present study was conducted to evaluate the antioxidant properties of Mentha pulegium as a source of natural antioxidants. In order to prepare extracts of Mentha pulegium from a methanol solution, a ratio of 5: 1 was used. The levels of tocopherol and phenolic compounds of the extracts were measured by spectrophotometric methods. Finally, methanolic extract of Mentha pulegium at concentrations of 400 ppm and 800 ppm was added to canola oil, and after heating for 24 hours at 180°C, color index, conjugated dienes value, acid value and peroxide value were evaluated to comparison with the sample containing TBHQ. The results showed that extract at concentration of 800ppm has thermal stabilization efficiency comparable to TBHQ(p<0.05). Therefore, Mentha extracts can be recommended as a potent source of natural antioxidants for the stabilization of canola oil or other unsaturated vegetable oils.