ثمر منصوری پور

In recent decades, significant advancements have been made in understanding the role of food in improving health. Therefore, this research aimed to investigate the possibility of producing a useful kiwi and apple drink containing Spirulina platensis and Moringa oleifera.

Fruit beverages were prepared using a 1:1 ratio of natural apple and kiwi juice, along with 0.1% stevia and 5% inulin. Then, different levels of Spirulina platensis (0%-2%) and Moringa oleifera (0%-2%) powders were added. The treatments were prepared in four groups: T0 (control sample), T1 (containing 2% Moringa oleifera), T2 (containing 2% Spirulina platensis), and T3 (1% Moringa oleifera + 1% Spirulina platensis). The physicochemical properties, antioxidant activity, some nutritional properties including the content of elements and fatty acid profile, and sensory properties of the substances were investigated.

A significant increase in pH, acidity, ash, brix, and protein was observed in all treatments compared to the control sample (P < 0.05). The highest amount of pH, acidity, and protein was reported in T2 (P < 0.05) and the highest ash and brix levels were observed in T1 (P < 0.05). The analysis of the antioxidant activity of beverages showed a significant increase compared to the control (P < 0.05). The T1 treatment exhibited the highest antioxidant activity, while the T0 treatment showed the lowest (P < 0.05). The analysis of beverages' elements, including calcium, iron, and potassium content, revealed that the T1 treatment exhibited the highest nutritional value (P < 0.05). The analysis of the color characteristics of the beverages showed that the addition of Spirulina platensis led to a decrease in the L*, a*, and b* values of the samples (P < 0.05), while Moringa oleifera leaf powder increased the a* and b* values significantly (P < 0.05) and had the L* value higher than that of other samples (except the control) (P < 0.05). The fatty acid profile indicated the lowest amount of omega-3 in the control group (P < 0.05). T1 had the highest amount of omega-6 (P < 0.05). Additionally, the highest and lowest amounts of saturated fatty acids were observed in T1 and T2 samples, respectively (P < 0.05). The highest and lowest levels of monounsaturated fatty acids (MUFAs) were observed in the T2 and control samples, respectively (P < 0.05). The sensory evaluation of the samples showed no significant effect on the color of the beverages (P > 0.05). T1 samples had the highest scores for taste, mouthfeel, and overall acceptance (after the control sample) (P < 0.05). The maximum consistency score was associated with the T2 sample (P < 0.05).

Given the high acceptance score of Moringa oleifera leaf powder in the preparation of functional beverages, it is recommended that this potential be used in various sectors of the food industry within the country.

The aim of this study was to see how alkaline salts of sodium carbonate and potassium carbonate, as well as peanut skin extract, affected the qualitative qualities of fried coated peanuts during shelf life, as well as the chemical properties of the oil used in the frying process.Control coated peanuts with no alkaline salts or peanut skin extract, as well as additional samples with varying percentages of two alkaline salts, sodium carbonate (0.10, 0.12, 0.14) and potassium carbonate (0.16, 0.18, and 0.20)next to each other or along with 0.02% peanut skin extract.Following the production of samples, the peroxide and anisidine indices, oil absorption rate, colorimetry, and sensory assessment of peanuts were assessed.The utilized oil's iodine, soap, peroxide, anisidine values, polar compounds, and acidity were also studied.The addition of alkaline salts reduced oil absorption in peanuts significantly (p< 0.05).Lower peroxide and anisidine values were detected in samples containing peanut skin extract in addition to alkaline salts (p<0.05).Increasing the concentration of alkaline salts significantly led to a decrease in brightness, an increase in redness, yellowness, and ΔE in coated peanut samples (p<0.05).The sensory evaluation scores decreased as the concentration of alkaline salts increased, but the use of concentrations of 0.10% sodium carbonate and 0.16% potassium carbonate significantly improved texture crispness and overall acceptability compared to the control (p<0.05).There was no significant difference in other sensory indications as compared to the control.Chemical analysis of used frying oil revealed the same results for all samples, and alkaline salts and peanut skin extract had no effect on the oil's quality.The iodine and soap values of the oils used to fry all peanut samples declined, whereas acidity, peroxide and anisidine values increased.According to the results, it was proposed to coat peanuts in the frying process with 0.10% sodium carbonate,0.16% potassium carbonate, and 0.02% peanut skin extract.

Fruit leather has always been a popular product especially among children. In this study, the effect of spirulina (Arthrospira) platensis microalgae on the formulation of kiwi leather has been studied in order to produce a healthy snack with high nutritional value.

Microalgae powder was used at the levels of 0, 0.5, 0.75, 1, and 1.5 percent in order to produce the samples. Then, physicochemical analysis and sensory evaluation were performed. Statistical analysis of the results was performed by Minitab software.

There was no significant statistical difference in the amount of ash and fiber of the samples (P > 0.05). The lowest pH was observed in the control and the highest was seen in the sample containing 1.5% of Arthrospira. The protein and iron levels increased by increasing microalgae concentration and a reduction trend was observed in vitamin C (P < 0.05). The brightness and yellow color of the samples decreased by increasing of Arthrospira and also the green color of the samples increased compared to the control (P < 0.05). Utilizing the higher level (1.5%) of Arthrospira reduced the hardness compared to the most samples (P < 0.05). The results of sensory evaluation showed significant differences in some of the indices especially in the sample containing 1.5% of microalgae, compared to other samples (P < 0.05).

Utilization of spirulina (Arthrospira) platensis up to 1% in formulation of kiwi leather resulted in a product with high nutritional value and also acceptable quality characteristics. Therefore, this product can be recommended as a snack with high nutritional value compared to common high-calorie snacks with low nutritional value especially for children.

In this research, jelly samples including probiotic (containing Bacillus coagulans), synbiotic (containing B.coagulans and galactooligosaccharide) and control (without probiotic and prebiotic) were produced and kept in the refrigerator for six weeks. Survival of probiotics was evaluated weekly. In order to confirm the safety, microbial tests including E.coli, Salmonella, S.aureus and lactic acid bacteria were carried out. Physicochemical properties of jelly samples including pH, brix and syneresis were considered for six weeks. Sensory evaluation was performed by taste panel assessment. The results showed that there was a decreasing trend of probiotics in probiotic and synbiotic jelly samples within six weeks. The samples kept their probiotic property until sixth week but it was more desirable almost until the fourth and fifth weeks. In safety microbial tests, no growth of the tested microorganisms was observed. Brix test results showed that the trend of brix reduction in probiotic and synbiotic samples was more evident than control from fifth week. This difference was also significant in the sixth week (p<0.05). The pH of the samples did not show significant difference before the fourth week (p>0.05). But after that, the pH of probiotic and synbiotic samples was significantly less than the control (p<0.05). According to the syneresis test, no syneresis was observed in the samples. The results of taste panel showed no significant differences compared to control by adding probiotic or prebiotic to jelly samples (p<0.05). Therefore, according to the results of this research, probiotic and synbiotic jellies can be produced with proper quality characteristics.

The aim of this study was to investigate the influence of different process and temperature on the chemical and sensory properties of sunflower seeds. For this reason, two types of nuts varieties of sunflower seeds from different markets (A and B) were treated with two methods ( frying and roasting) at 150, 165, 180, 195 and 210 degrees Celsius. peroxide, Iodine, saponification, anisidine, totox value, acid number and also sensory evaluation was investigate. The result showed by increasing temperature, the amount of peroxide, acidic number, saponification, anisidine and toxox value were rised. Based on the result, the highest peroxide value and unsaturated fatty acid was the roast sample B and fried sample A, respectively. The highest acidic number and saponificatoin was also found in rosted sample B at 210 °C. Results from analysis of anisidine and totox value showed highest amount in rosted sample B. Furthermore, appearance, tender texture and flavor of  fried samples at temperature 165 °C had the highest approval rating among the test panlist. According to results of chemical properties due to lower level oxidation and chemical degradation sample A has the higher rate than sample B. Also in consideration of the sensory evaluation of samples and chemical properties, fried samples have better quality than roasted samples. Finally, fried  sample A in 165 ° C was introduced as the best treatment.

  Ketchup sauce is a popular product and it seems necessary to improve its nutritional value by decreasing the sugar contained in it. This research studies the different portions of Stevia & Maltitol as sugar alternatives to be used in Ketchup sauce formulation. This research investigates the impact of using Stevia & Maltitol as sugar alternatives on the physical , chemical, rheological & sensory properties of Ketchup sauce samples with the substitution ratio of 50, 75 and 100%. The statistical analysis revealed that augmentation of sugar substitution results in the significant reduction of total sugar and brix (p<0.05). Synersis and pH samples revealed no significant difference (p>0.05). With the increasing of sugar substitution ratio, the amount of ash increased and the dry matter decreased (p<0.05). The results of color evaluation proved that with the Maltitol ratio higher than that of Stevia, the color quality showed an improvement and was closer in quality to the control sample, which contained sugar. No significant difference was revealed in the sensory characteristics resulted from most of these factors (p>0.05). The viscoelastic testing revealed viscoelastic solidity behavior in the samples. The flow measurements proved that the samples had pseudoplastic behavior and yield stress. When Maltitol was higher in ratio compared with Stevia, the rheological characteristics were closer to those of the control sample, which contained sugar. The study results revealed that sugar substitution for 75% with the Stevia-Maltitol ratio of 25% to 50% retains the propr quality of ketchup sauce

Ketchup is highly consumed productand hydrocolloids are used as stabilizers in its formulation. In this study, native hydrocolloids of tragacanth gum and sage seed gum were used at levels of 0.5, 0.75 and 1% in ketchup formulation. Two ketchup samples without gum and commercial ketchup were considered as controls. The physicochemical, rheological and sensory properties of the samples were evaluated. Based on the results, samples containing tragacanth gum and sage seed gum had less pH and higher brix thancontrol without gum (p<0.05). The dry matter was decreased by increasing gum concentrations of 0.75 to 1 % and syneresis of ketchup samples was also decreased by addition of native gums and increasing their concentrations (p<0.05). Samples containing higher percentages of native gums and also commercial ketchup had higher brightness (p<0.05). Indeed the color quality of most of the samples were close to the commercial ketchup. In flow measurements, all samples showed pseudoplastic behavior and the 1% of sage seed gum created a zero shear viscosity higher than commercial ketchup (p<0.05).The viscoelastic solid behavior was observed in samples in viscoelastic test and most of the samples had appropriaterheological properties. No significant difference was revealed in the sensory characteristics between samples containing native gums and commercial ketchup. (p>0.05). The results of this study showed that ketchup with proper quality can be produced by using tragacanth and sage seed gum that it can be competitive withcommercial ketchup especially at higher concentrations.

Ketchup is a popular product and since there is a growing rate in the consumption of fast foods and the use of ketchup as the resulte, therefore elevaluation of the behaviour and characteristic value of this product with new formulations such as the addition of prebiotics is desirable. In this study, chemical properties (pH, acidity,brix and non soluble solids), physical characteristics (syneresis and color) and sensory properties of prebiotic ketchup samples containing different amounts of inulin and galactooligosaccharides along other thickeners (modified starch, xanthan and guar gum) using defined standard methods were evaluted. There was no significant difference in the chemical properties between the samples except for the acidity. Prebiotic ketchups containing modified starch had more syneresis as compared to the samples with similar amounts of prebiotic compounds along with xanthan and guar gum. Color values of L*,a*,b* were increased with increasing the prebiotic compounds. In addition, the difference in the total color was higher for prebiotic samples containing modified starch. Although the sensory properties of the prebiotic ketchup samples were influenced by the application of inulin and galactooligosaccharides, but the overall acceptance of most prebiotic samples were not significantly different as compared to the commercial ketchup. According to the results of this study, a prebiotic ketchup might be produced with the acceptable physicochemical and sensory properties by the addition of inulin and galactooligosaccharides to the formulation. The prebiotic samples containing xanthan and guar showed more similar charactristics to the commercial product particularly considering the syneresis effect.

Mayonnaise is one of the most widely used sauces in the world and gums are usually used in the industry to stabilize it. In this study, the Influence of Synergistic Utilization of Flake Tragacanth and Chitosan on the Rheological Properties of Mayonnaise was considered and compared to the blank sample contained xanthan and guar gum. mayonnaise samples containing different amounts of flake tragacanth and chitosan and a blank sample were produced. The rheological analysis comprising the evaluation of flow properties and the variations of viscosity in respect of time were carried out by Rheometer. The results of flow curves showed that all the mayonnaise samples exhibited nonnewtonian, pseudoplastic behavior which fitted by Herschel-bulkley model and the factors related to this model were specified in the samples and blank. All the samples showed thixotropic behavior at the time of testing. the results showed that flow properties of mayonnaise samples depended on both shear rate and the time. The results indicated that the sample containing 0.16% flake tragacanth and 0.04% chitosan was behaving most similar to the blank and synergistic interaction between the two hydrocolloids was observed, therefore this sample was selected as the superior sample.