رقیه عزتی

Background and Purpose:

Coronary heart disease (CAD) is one of the most important chronic diseases. In Iran, the first and most common cause of death is cardiovascular disease, especially CAD.
From the perspective of Persian medicine (PM), different temperaments (Mizaj) are prone to different diseases. If CAD is associated with a specific temperament, it can be considered as one of the risk factors for this disease, and correcting it can help reduce the risk of CAD. The aim of this study was to investigate the relationship between myocardial infarction and temperament.

This cross-sectional descriptive study included fifty patients admitted to the cardiac intensive care unit (CICU) in the winter of 2018 with a diagnosis of myocardial infarction (MI) selected by convenience sampling method, and 50 healthy individuals. Demographic information questionnaire and Mojahedi Mizaj questionnaire (MMQ) were completed to determine qualities (hotness, coldness, wetness, dryness) of temperament. Data were analyzed by Chi-square test.

There was no significant difference between temperament indices in patients with acute myocardial infarction and healthy individuals.

The results of this study did not indicate a relationship between temperament factors and myocardial infarction. Further studies with higher sample sizes in different climatic regions are suggested to further investigate the possibility of this relationship.

The aim of this study was to investigate the effect of microencapsulation of probiotic bacteria with sodium alginate/resistant starch and sodium alginate/chitosan by extrusion method on qualitative and rheological properties and viability of bifidobactrium animalis subs lactis in Aloe vera doogh. 10% of aloe vera gel with different concentrations of whey (5, 10 and 15%) and inulin (0.5, 1 and 1.5%) added to probiotic doogh and their effect on the protection of Probiotic bacteria and qualitative properties were evaluated. The results showed that increasing the level of inulin had no significant effect on pH. Increasing the percentage of whey up to 5% had no significant effect on the pH, but increasing more than 5% significantly decreased the pH of the doogh samples during storage period. In terms of sensory properties samples containing 1% inulin and microencapsulated bacteria with sodium alginate/chitosan had highest scores in flavour while lowest score was observed in control treatment (without inulin and whey) and free bacteria. Doogh samples containing 1.5% inulin had the lowest serum separation and the control sample (without inulin and whey) showed the highest serum separation at the end of storage period. In general, samples containing microcapsules had a lower serum separation than samples containing free bacteria. The highest viscosity and consistency coefficients were observed in the doogh samples containing 1.5% inulin. The microencapsulation process increased the apparent viscosity, consistency index and loss modulus and decreased the flow behavior index of the doogh samples. Microencapsulation of probiotic bacteria by sodium alginate / resistant starch and chitosan and use of whey and inulin in doogh samples increased their viability during storage period.

This research was carried out to study the antifungal effect of aqueous extract and powder of Pistacia atlantica at 0, 0.5, 1, 2.5 and 5% on the growth of Aspergillus flavus and Aspergillus niger. Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) of the baneh extract and powder was certified against Aspergillus niger and Aspergillus flavus in concentrations of 0.5, 0.4, 0.3, 0.2, 0.1 and 0.05 g /ml were determined by Serial Dilution technique. After preparing lactic cheese samples, a 10 mm piece was placed inside the plate and 3 μl Aspergillus flavus and Aspergillus niger was added to its center. Plates were incubated at 26 ° C for 3 weeks and the zone diameter of mold growth was measured. The results showed that by increasing the storage period, the growth zone diameter of Aspergillus flavus and Aspergillus niger in all of treatments increased. The treatments had a greater effect on the control of Aspergillus flavus mold growth than that of Aspergillus niger in lactic cheese. In mold and yeast counting, the highest count was observed for control treatment and the lowest increase was related to treatment containing 5% extract of Pistacia atlantica. The experimental treatments also significantly affected the sensory properties of the cheese samples. The highest taste scores were for samples containing 0.5 and 1% Pistacia atlantica extract. The samples containing more levels of extract (2.5 and 5 %) were less scored in terms of flavor and taste than those containing powder of Pistacia atlantica. From the findings of this study, it can be concluded that extracts and powder of Pistacia atlantica have an appropriate antifungal activity against Aspergillus niger and Aspergillus flavus, Therefore, they can be used in medical pharmacology, food industries and health affairs as drugs and anti-fungal elements.

Plant essential oils and extracts are the compounds that can inhibit bacterial growth at low concentrations. Also, these materials are mostly strong antioxidants and the presence of these two properties together increases the shelf-life of fish. This study was done to investigate effect of various concentrations of caraway and thyme essences on chemical and microbial quality of common carp fillet. Different concentrations of essential oils (0, 500, 1000 and 2000 mg/l) were added to fish samples and some chemical and oxidation factors, microbial quality and sensory properties of the samples were determined. The results showed the lowest levels of total volatile basic nitrogen was related to 2000 mg/l thyme essential oil (24.6 mg/100 g fillet) and the highest amount of total volatile basic nitrogen were observed in control treatment (75.11 mg/ 100g fillet) at refrigerator temperature. TBA levels in all treatments increased with increasing storage time and at the end of the storage period, except in 500 and 1000 mg/l thyme essences treatments, there was significant difference among all experimental samples (p<0.05). The results showed that various concentrations of essences reduced the total count and Psychrotrophic bacteria compared to the control. At the end of the storage time, treatment of 2000 mg/l caraway essence, 1000 mg/l caraway essence and 2000 mg/l thyme essence had the lower Psychrotrophic bacteria than the other samples. Treatments with 1000 and 2000 mg/l caraway essences in freezing conditions received the most colors score. The highest score of texture was related to 2000 mg/l thyme essential oil at refrigerator temperature. Samples containing 1000 mg/l caraway essence in freezing temperatures had the highest odor score. In general, 1000 and 2000 mg/l concentrations of thyme essence due to acceptance of the organoleptic characteristics from the consumer view as well as reduce microbial growth and chemical factors are recommended.

Microbial transglutaminase (MTG) catalyzes the formation of ε – (δ glutamyl -)- lysine cross links in proteins via an acyl transfer reaction. The effect of adding of MTG and two incubation time (30 and 60 minutes) in 38°C on textural and sensory properties of UF cheese was investigated at 1, 15, 30 and 45 days after production.

MTG was used in three concentrations of 15, 30 and 45 unites per liter of milk. To study textural characteristics, stress at breaking point and Young module were measured by texture analyzer (Testometric M350-10 CT, UK). MTG in first day increased protein level, stress in breaking point and Young module of cheese.

Ratio of moisture to protein in different samples decreased in comparison to control sample. During the storage time the level of moisture was increased, level of protein was decreased, moisture to protein ratio increased, and stress in breaking point and Young module decreased and as a result the reduction of firmness in treated samples were observed.

Increasing the incubation time from 30 minutes to 60 minutes lead to increase the effect of MTG on physical, chemical, textural and sensory properties of UF cheese. Increasing of MTG (15 unites) per liter of milk in 30 and 60 minutes caused to have a stable texture and high total acceptability of UF cheese. High concentration of MTG in two incubation time increases hardness and decreases total acceptability of cheese. MTG in concentration of 15 per liter of milk and incubation in 30 minutes causes to increase texture strength and improve sensory properties of UF chesse.

In this study, response surface methodology was used to investigate the influence of vegetable oil in three level 20, 30 and 40 percent of total fat in process cheese in cooking temperatures (65,75, 850c) and time (5,10 and 15 minute) on iodine value Saponification value, peroxide value, moisture content and color difference of processed analogue cheese on the base of Uf- feta Iranian cheese.

Optimum conditions factors by Design Expert software was used for manufacturing of process analogue cheese and responses as were found to be vegetable oil 20%, cooking temperature 850c and cooking time 15 minute.

Vegetable oil content was significant on iodine value (p<0.05) as increased this value. Peroxide value influenced cooking temperature and time and Vegetable oil (p<0.05). Cooking temperature and time was significant on color difference (p<0.05), as increasing in cooking temperature and time decreased color difference to control sample

The result of the statistical analysis for each response, a second-order polynomial model exceptional moisture content that was linear was developed. Saponification value influenced cooking temperature and vegetable oil, as cooking temperature has no effect on saponification value but increasing in vegetable oil decreased it.

Processed cheese is a product that gain from mixture of several kind Natural cheese with different degrees ripening, this product gain with help of proper emulsifying agents. just as the investigation of results shows, the Emulsifiers salts have significant effect on Rheological, organoleptical and physicochemical of processed cheese. In this study, the effects of three kinds of Emulsifieres salts such as C1 (monophosphate sodium, mono citrate sodium, Hexa metaphosphat sodium), C3 (monophosphate sodium and mono citrate sodium) and C7 (mono citrate sodium, Hexa meta phosphate sodium) in three different concentration %3, %2. 5, %2 measured. In this investigation these measurements has done on rheological characteristic such as firmness, hardness, adhesiveness, cohesiveness, gumminess, chewiness and springiness. Also, with adding the emulsifying agents the pH changes estimated. In this design the processed cheese produced with mixture of two kind of feta and Light van chesse with respect of 50:30:20. The gaining data of factorial trail analyzed in design. The findings show that the emulsifiers salts have significant effects on rheological effect of processed cheese. Among these three kinds emulsifiers, the C1 type has most effect on Firmness, Hardness, cohesiveness, chewiness, Gumminess and springiness indications. So that the mentioned characteristics increase with increase of emulsifiers salt concentration and with respect it the values of pH increase. The emulsifier type C1 has soft and adhesive texture. We observed the high indicator of adhesive with emulsifier C7. The results showed that for producing processed sliceable and spreadable cheese we can use C1(3%), C7(2%) emulsifier.

Minerals are important in human nutrition some of them play essential role in bone making others are important in body maintenance or metabolic pathways some of minerals are part of enzyme molecules. One of major source of minerals are fruits that supply high amount of natural minerals as well as other nutritional compounds like carbohydrates and vitamins. Among the useful minerals are calcium, phosphorus, iron, potassium and sodium which have different roles in human body and lack of each of them may cause serious problems and defects in body. This project carried out to determinate the mentioned mineral content of Hlvanjyry, apple, pear, plum and nectarine. Highest calcium content observed in nectarine, highest phosphorus content found in apple, highest iron as well as potassium content measured in Hlvanjyry and highest sodium content observed in pear. These data can be used to calculate the amount of each mineral intake by consumption of fruits. By comparing the results and recommended values for the intake of minerals it can be stated that consumption of different Fruits is a healthy and inexpensive way to supplying nutritional needs of the body's for minerals.

Kinetic modeling of drying through novel modeling techniques including fuzzy logic and artificial neural networks can help optimization of the process and reduce energy consumption. Our main goal was to apply combined modeling methods for the drying process of onions. In this research, thin layers of onion were dried in a laboratorial fluidized bed drier using three temperatures of 40, 50 and 60 C and two airflow speeds of 2 and 3 m/s in a constant air moisture. Three modeling methods including regression, fuzzy logic and artificial neural networks were applied to investigate the drying kinetics of the thin layer of this food. In the empirical modeling, the curve fitting tool of MATLAB software and nonlinear regression technique were used. According to the obtained results, the Diffusion Approximation with the correlation coefficient of 0.9999, root mean square error of 0.004157 and sum of squares error of 0.0005702 showed the best fit with the experimental data among the 9 fitted model. For simulation, interpolation and increase of the measured moisture ratios, fuzzy logic tool of MATLAB software with the Mamdani fuzzy model in the form of If-Then rules and triangular membership function was used. By entering the obtained results from fuzzy model into the neural network tool, the Feed-Forward-Back-Propagation network with the topology of 2-5-1 and the correlation coefficient of 0.99956 and mean square error of 0.000039385 with application of hyperbolic tangent sigmoid transfer function, Levenberg–Marquardt learning algorithm and 1000 epoch was determined as the best neural model. In general, we can conclude, the combination of fuzzy logic and neural networks is a suitable and reliable method for modeling and prediction of drying kinetics of onion and similar product.

During years freezing progressed and new methods investigated which insure high quality and increase acceptability of products. Osmosis treatment before freezing is a novel method which by lowering water content before freezing can limit damages caused by ice expansion during ice formation. The current study was carried out to determine osmotically dehydrated cantaloupe characteristic and introduce a model to predict its freezing point. Samples were washed, peeled and cut into cubes of 42.5×2 Cm. The cubes were submerged in sucrose syrup (40, 55 and 70%) for the periods of (1.5, 3 and 4.5 h.) at room temperature (25 ˚C). The fruit to syrup ratio was 1:3 in all treatments. Moisture content, total soluble solids, freezing point, specific heat of product and required energy for freezing process were measured and calculated. Results indicated that water content decreased with time and increased syrup concentration on the other hand brix increased due to syrup concentration. Freezing point, specific heat and required energy for freezing process decreased according to above changes. Perhaps by reducing the freezing point of fruits, they can be kept without freezing at temperatures slightly above the freezing point. This prevents disadvantage of the freezing process. If it is possible through microbial and biochemical point of view.

Minerals have important role in healthy human nutrition especially calcium and phosphorus that are essential elements of bone. This project carried out to enrich kiwi fruit and banana by these minerals using osmotic dehydration technique. 55% sucrose syrup used as osmotic agent and the concentration of minerals were 1% and 2% experiment completed in 30 and 60 minutes in ambient temperature at the end fruits drained and slightly dried by tissue to eliminate extra syrup. Dry mater as well as calcium and phosphorus content were measured for treated and untreated samples and compare together. Results showed higher calcium gain than phosphorus in both kiwi and banana. Calcium content of banana was 600% higher than untreated fruit in the case of phosphorus kiwi fruit gained 200% of this mineral to initial content. It seems reasonable consumption of enriched fruits instead of synthetic medicines. Calcium absorption is higher than phosphorus. Calcium concentration in the solution increases the absorption of calcium in the fruit. But the process time has no effect on calcium absorption in kiwi fruit in contrast with banana. Phosphorus concentrations and process time has no significant effect on mineral uptake.

During cheese ripening, some of water insoluble casein change to water soluble nitrogen which are include intermediate hydrohysate protein and free amino acids.

These enzymes save their activities in pasteurization temperature and also UHT processing. In this study effect of number of Pscyrotroph bacteria on physical and chemical properties on UF and white cheese was investigated.

In this work, ripening and efficiency of traditional white and UF cheese as affected by psychotroph bacteria was investigated. The result of this research showed that amount of psycrotroph bacteria on the white and UF cheese was significant.

Also, there was a good correlation between psycrotroph bacteria and ratio of soluble nitrogen to total nitrogen during ripening period. In fact, as the psycrotroph bacteria increase, the ratio of soluble nitrogen to total nitrogen will be increased during ripening period. The percent of N recovery (efficiency index) for UF and traditional white cheese was 88. 01-90. 45 and 77. 23-80. 52, respectively. The effect of changing above parameter on UF cheese is more than white cheese.

Cantaloupe is a product which cultivated in Iran in large quantity. However, due to lack of proper processing and preservation method, rather high proportion is wasted. The current study was carried out to preserve it by osmodehydrofreezing method. Samples of cantaloupe (Cocumis melo Magasi neyshabour) were washed, peeled and cut into cubes of 4´2.5×2 Cm. The cubes were submerged in sucrose syrup (40, 55 and 70%) for the periods of (1.5, 3 and 4.5 h.) at room temperature (25 ˚C). The fruit to syrup ratio was 1:3 in all treatments, then drained for 15 minutes and packed in propylene container while waxy papers were put under and top of samples. Freezing process took place at -20 ˚C and samples preserved for 7 months at the same temperature. During preservation sampling carried out and samples were thawed at 4 ˚C for 5 hours. During preservation period to determinate suitable time of product consuming sensory evaluation (color, aroma, text, sweetness and total acceptance) of samples took place. Physicochemical properties such as water drip, soluble solids lose, brix of final product were analyzed. Results indicate that the samples which pretreated by osmosis process and then frozen showed lover water drip and higher soluble solids lose as compared by control sample, also osmodehydrofrozen samples had higher brix. Sensory judgment of products during 7 months by 9 panelists showed that samples have kept own eating quality until 6th month although control sample was judged unacceptable at first. Osmodehydrofrozen samples obtained higher scores on texture, sweetness and total acceptance, meanwhile control samples was not acceptable in mentioned attributes. Sensory evaluations by 9 panelists during storage showed that processed Samples by osmosis method can be stored up to 6 months control samples was without sufficient quality from the beginning.