سارا ناجی طبسی

Mayonnaise is a products which is widely popular in most countries. Apart from the desirable taste of this product as a seasoning, plays an effective role in providing nutrients and energy for humans. Dietary mayonnaise, is semi-solid or liquid product prepared from emulsification fat substitutes and vegetable oils with vinegar and other additives with less energy and fat. Fat has more calories (9 kcal/g) compared to protein and carbohydrates (4 kcal/g). Mayonnaise is an oil-in-water emulsion and due to having high amounts of fat it causes cardiovascular diseases. Gums are part of construction formula in low fat products to create texture. Due to the great desire to consume low-fat products and also the wide use of this sauce, production of low-fat mayonnaise is important. The purpose of this research was to develop reduced fat mayonnaise using stabilized nano emulsion with casein complex Pickering and Gadomeh Shirazi gum.

Mayonnaise with reduced oilcontains 30, 40 and 50 percent Pickering emulsion replacement oil respectively at the level of 42, 32 and 22 percent produced and compared with the control sample. Centrifugal and time stability tests, textural features, color characteristics, morphology, organoleptic properties were evaluated.

The results showed as the replacement percentage increases nano emulsion containing Pickering particles and reducing the percentage of fat in mayonnaise emulsion stability she found her mayonnaise sauce although at a replacement level of 30% nano emulsion, this decrease in stability was not significant (P<0.05). In the time stability test low-fat mayonnaise with an increase in the percentage of nano emulsion replacement, After 90 day’s significant difference between the control sample and mayonnaise no significant difference was observed with oil reduced by 30 and 40%. In the colorimetry test it showed that among the factors L*. a*. b statistically with the sample there was a significant difference (P≤0/05). Brightness In the witness sample, it was 48/85 in connection with RFM50% the least complex of particles Gadomeh Shirazi gum and casein protein and in relation to RFM30% the most complex of particles Gadomeh Shirazi gum and casein were used. Due to the presence of nanoemulsion contains complex particles Gadomeh Shirazi gum particles and protein. The brightness has decreased in general, from the RFM50% sample up to RFM 30% samples simultaneous with increasing amount of nanoemulsion and reduce the amount of fat the brightness is reduced.

By replacing the nano emulsion and reducing the amount of fat in the structure of the sauce the amount of tissue stiffness decreased and pheneritis increased. The sensory test of the samples showed, the witness sample has the most general acceptance but there is a significant difference between the samples there was no reduced-fat mayonnaise with the control. Investigating the characteristics of mayonnaise with reduced fat using nanoemulsion stabilized with complex Pickerings casein and Shirazi Gadomeh gum the results showed that with the increase, reduce the amount of oil up to 30%, Sensory and texture characteristics in a meaningful way decreased. But oil reduction up to 50% in the presence of Pickering nanoemulsion preserve textural features and promoted in some cases. All emulsions produced of favorable stability during storage and centrifugation had. Best stability in control and sample RFM-30% was observed. Based on the results, use of nanoemulsion maintains quality characteristics mayonnaise with oil especially reduced in the sample RFM 30%, it was. Also note to the point that Pickering emulsion structure in the digestive system high stability against digestion, is hope Pickering nanoemulsion structure in the production of food products various low-fat items be investigated further.

In This study the qualitative properties of fortified yogurt produced with a sweet almond and sesame oil nanoemulsion (0.25-0.5% Span 80 and Tween 80) and homogenization time(5 and 10 min) by ultrasounic waves was investigated. In order to homogenize the emulsion particles, ultrasonic waves were used and the effect of homogenization time, oil concentration and emulsifier concentration on The pH, acidity, rheological properties,Apparent viscosity and textural properties of the fortified yogurt were studied for 10 days of storage at 4 °C. Fitting rheological models, the Herschel Bulkly model was the best model to study the fluid behavior of our samples. The flow behavior index in all treatments at 25 °C was less than 1. All of them had non-Newtonian (pseudoplastic) behavior, which was confirmed by increasing the shear rate, viscosity was reduced and weak gel behavior in all samples was confirmed. The results showed pH was reduced by incorporating sweet almond and sesame oil nanoemulsion, while the acidity was increased. The yogurt sample amplified in the absence of emulsifier has smaller casein micelles and more voids, which increases the product's leaching. It makes it more fragile. Also, by increasing pH, due to the dominance of hydrophobic bonds over the electrostatic force of the sample, it has shorter protrusions and a smoother and softer surface, so yogurt fortified with sesame oil with a concentration of 2% has more roughness than yogurt fortified with sweet almond oil. Overall, sesame oil with 0.25% of the emulsifier and 10 min of ultrasound is suggested for the production of fortified yogurt.

The basis of nutrition in many countries, including Iran, is bread. Considering the importance of consuming whole-wheat flour along with other grains, the application of sourdough containing Lactobacillus plantarum primer and sourdough with random fermentation were applied in preparation of Barbari breads (mixture of whole wheat-barley flour and mixture of whole barley-sprouted wheat flour) were investigated and compared. The results of using sourdough on the amount of phytic acid in Barbari bread showed that random sourdough further reduces the amount of phytic acid. As a result, the amount of iron and zinc increased. The microbial analysis of bread showed no microbial growth in all samples on the first and third day of storage. In addition, the results of mold count showed that the use of random sourdough had a better effect on the lack of mold growth in both breads. The results of the textural characteristics of the breads during one week of storage showed that the quality of the bread texture was maintained up to 5 days after baking by using sourdough in random fermentation conditions. Based on the results of this study, it is possible to reduce phytic acid, improve nutritional properties and increase the shelf life of bread by using sourdough with random fermentation in the preparation of Barbari bread from whole flour.

Increasing shelf-life and nutritional value of bakery products always are important. In this research, curcumin (CUR) loaded in nanogel-reinforced hydrogel (isolated soy protein (ISP)/Sodium alginate (SA) nanogel-based cress seed gum (CSG) hydrogel) was used to improve rheological characteristics of dough and technological and organoleptic properties of Barbari bread (traditional Iranian bread). The effects of nanogel-reinforced hydrogel (at 0, 5, and 10% levels (flour basis)) with and without CUR on Barbari bread quality were investigated. The rheological properties of dough were evaluated by farinograph and extensograph analysis. The results showed that water absorption, consistency, energy and extensibility of dough increased with addition of composite hydrogels, while degree of softening 10 min after beginning reduced. Addition of hydrogel increased specific volume, porosity and hardness of the bread. The crumb lightness of CUR-composite hydrogel increased (75.51±0.06) in compared to control (69.19±0.07). Presence of 10% hydrogel </strong>composite significantly increased (a*) parameter of crust (9.96±0.13) (P</em><0.05). The enthalpy and endothermic peak temperature reduced due to incorporation of 10% (w/w) CUR-composite in bread. The results showed the addition of 10% CUR-composite improved the organoleptic properties of the bread and its shelf life.

Sesame oil and sweet almond oil are rich in unsaturated fatty acids and antioxidant components, providing nutritional and functional properties including improvement of the gastrointestinal system, decrease in blood cholesterol level, eventually leading to a decrease in the risk of cardiovascular disease. The present study examined the possibility of the production of emulsion based on sesame and sweet almond oils and the effect of preparation on its stability. 

Sesame oil and sweet almond oil with tween 80 and span 80 as emulsifiers were used in emulsion production. In order to prepare the nanoemulsions, the water and oil phases were prepared separately by the ultrasonic homogenizer.  Ultrasonic waves were applied for homogenization and the effect of Ultrasonic time (5, and 10 min), oil content (2, and 4%), and emulsifier concentration (0.25, 0.5%) on particle size, particle distribution index (PDI), turbidity loss rate, emulsion stability and zeta potential of nanoemulsions were studied. 

Ultrasonic time had a reverse effect on particle size, particle distribution index (PDI) and turbidity loss rate and a direct effect on emulsion stability. The particle size and turbidity loss rate of prepared emulsions had a direct relation with oil concentration and a negative effect on emulsion stability. Emulsifier concentration had a positive effect on emulsion stability, a negative effect on emulsion stability, and had no significant effect on turbidity loss rate. According to the results of the effect of type and concentration of oil on particle size distribution, turbidity reduction rate and stability of nanoemulsions in all cases, samples containing sesame oil with a concentration of 2% compared to sweet almond oil, had better results, the presence of this oil led to the formation of nanoemulsions with smaller particles and greater stability. The produced nanoemulsions had a particle size between 200-320 nm, a stability of 91-98/7% and a turbidity reduction rate of 0.0010-0.0027. Also, the highest stability and zeta potential were reported 98.7 % and -33mV respectively, which belonged to sample k4. Therefore, this sample was selected as the optimal sample.The results showed that the particle size, mean particle diameter, particle dispersion and turbidity reduction rate showed a significant difference between the samples, so that the lowest and highest were related to K4 sample (2% sesame oil, homogenization time 10 minutes and Emulsifier concentration ratio 0.5%) and sample B5 (almond oil 4%, homogenization time 5 minutes and emulsifier concentration ratio 0.5%) (p <0.05). The results also showed that the highest level of stability and zeta potential was related to K4 sample. Thus, the best nanoemulsion, K4 sample was introduced

Nowadays, the food industry is looking for new ways to reduce the levels of saturated and trans fatty acids in processed foods and to produce suitable fat substitutes for high-fat products that provide all or some of the functional properties of fats and have health benefits. In this study, sesame oil in gel matrices for the production of inulin-based oil bulking agents in three levels (0.5 to 1.5%), Persian gum (1 to 2.5%) And alginate was used at three levels (0.5 to 1%) as a new way to improve the fat content of pragmatic food products. Oil migration percentage, thermal stability, color parameters such as L*, a*, and b*, rheological properties such as hardness, adhesiveness, consistency, adhesion force of oil bulking agents produced were investigated. The two-phase structured system was optimized by the response surface method with three-variable responses in maximum thermal stability, lowest oil migration percentage, best color and desirable texture properties, and optimal values in percent concentrations (1.32) of Persian gum (1.5) inulin and (0.96) sodium alginate were obtained. In the study of regression model, hardness, consistency, brightness and yellow color with an explanation coefficient above 85% showed a good fit of the model compared to the experimental data.

Fats are widely used in food formulations to improve nutrients and quality of food products. In recent years, consumer awareness of the relationship between diet and health has increased, which results in increasing concerns about fats in products, in terms of high levels of saturated fatty acids. Therefore, various attempts have been conducted to find appropriate method to produce solid fats with unsaturated fatty acid content. The production of low-fat cake is of special nutritional importance due to the effects of fats and the incidence of various diseases such as hypercholesterolemia and cardiovascular. In cake making, oil is very important, first of all, it has an effect on keeping the air in the cake dough. It causes porosity and increases the volume of the cake. The conversion of liquid oils to gel-like structures that have the properties of a solid fat (rheological properties, viscoelasticity, dispersibility, and softness) without using large amounts of saturated fats is an important development in the food industry, and structures produced by oleogelation are called oleogels. Therefore, the main purpose of this study was to produce low-calorie muffins by removing fat and replacing it with an oleogel system prepared from a soluble complex of xanthan gum and egg white by indirect foam molding.  First, aerogels were produced indirectly using egg white protein complex and xanthan gum, and then oleogel was produced by adsorption of oil. In this method, first, water suspensions containing 0.5 wt% of xanthan and 5 wt% of egg white protein were prepared. In the next step, the oleogel was used to produce muffin with reduced oil in three levels of 10, 30 and 50%. In this study, texture characteristics, color, porosity, water activity, moisture, specific volume of muffin samples were investigated. In the control sample, cake dough contained 100% wheat flour, 50% sugar powder, 30% liquid vegetable oil, 2% baking powder, 0.2% vanilla, 36% eggs and 12% invert syrup. To prepare samples containing oleogels, oil was removed and different concentrations of oil reduction at the level of 50, 30 and 10% in the formulation were added to each treatment.  Muffin with 10% reduced oil had the highest volume and density and had similar texture characteristics to the control sample. By reducing the amount of fat to 50% of the initial amount in muffin, the volume decreased and the firmness of the texture increased significantly (p <0.05). The reduction of the percentage of porosity confirmed that the texture stiffness in higher values of substitution. The sensory evaluation showed that the 10% reduced oil sample had the highest consumer acceptance. According to the results of this study, it can be suggested that preparing muffins with oleogels can reduce the problems caused by fats, while improved sensory and qualitative properties and be produced as a functional food.

Food gums are a class of food additives playing various roles, such as thickening, gelling and stabilizing of the food aqueous solutions. The aim of this study was to investigation rheological properties of protein-free Balangu seed gum. For this purpose, balangu seed gum was prepared and after its enzymatic hydrolysis, protein-free Balangu was prepared and the rheological properties of balangu seed gum and protein-free balangu seed gum were evaluated in terms of different parameters such as intrinsic viscosity, steady shear flow properties (shear dependence and time dependence tests) and dynamic rehology properties (stress sweep and frequency sweep tests). The results showed that balangu and protein-free balangu seed gums at 1% w/w had shear-thinning and weak gel-like behavior, and indicated the random coil conformation in dilute region. Considering correlation coefficient (0.998), the Herschel–Bulkley model was selected to describe the rheological behavior of Balangu and protein-free balangu seed gum solutions. In the time-dependent test, the balangu and protein-free balangu seed gums showed same ability to create the structure and the amount of thixotropy. The results of dynamic rheological test showed the storage modulus curve was located higher than the loss modulus in the linear region, indicating semi-gel or semi-solid behavior in Balangu and protein-free balangu seed gum. Hydrolysis and decreasing protein content did not significantly affect viscoelastic behavior of balangu seed gum

Fats have a special place in human nutrition and their main role is supplying energy for the body. But scientific findings approve an association between high fat intake and an increment risk of some diseases, such as atherosclerosis, heart disease, and …. Demand for low-fat foods has increased dramatically as people become more aware of fat consumption side effects. However, due to the multiple role of fats in food products, eliminating or decreasing fat lead to poor quality of products. Therefore, it is necessary to use a combination of fat substitutes to maintain the rheological, texture and sensory properties of the low fat food products. The use of emulsion gel structures are new methods for the production of low-fat product that has been studied in this investigation. The Pickering emulsion was used to produce the emulsion. In this method, instead of using surface-active agents, solid particles are used to stabilize the emulsion. The aim of this study was to prepare Pickering Emulsion from Isolated Soybean protein (ISP) and Basil Seed Gum (ISP-BSG) Complex. Finally, emulsion gel systems were applied as fat substitutes in cream.

Basil seeds were purchased from Mashhad market. Isolated soy protein was purchased from Shandong Yuxin Bio-Tech Co. (China). Sodium azide was purchased from Applichem Inc. (Dramstadt, Germany). Sodium dodecyl sulphate (SDS) was obtained from Merck, Germany.  Pickering (solid particles) of soy protein isolate (SPI) and SPI-basil seed gum (ISP-BSG) complex used as emulsifier for stabilization of cold emulsion. ISP-BSG particles were prepared with different mass ratios of ISP: BSG, 1: 0, 1: 1, 2: 1 and 3: 1 and named 1S: 0B, 1S: 1B, 2S: 1B and 3S: 1B, respectively. These solid particles were used as Pickering for emulsion preparation. Cold Emulsion was prepared by adding calcium chloride. The oil leakage, oil leakage after thermal treatments, microscopic structure, textural properties and viscoelastic properties of emulsion gel were studied. Then, the best structures used as a fat substitute in cream (5, 10 and 15%).

Investigation of emulsion gel properties showed that coating the surface of emulsion droplets with solid nanoparticles formed a rigid shell that acted as a barrier against the deformation and transfer of materials from the interfacial surface. The use of ISP-BSG nanoparticles as picking particles caused more homogeneity and stiffness in emulsion gel structure. The rate of water loss in reduced fat cream was in the range of 1-2% by using the emulsion-gel system, which indicates the effectiveness of these systems in reducing dehydration in cream. The increasing replacement percentages led to increase water loss (p <0.05). However, emulsion type had no significant effect on water loss content (p> 0.05). According to the results, ISP-BSG nanoparticles impart high potential to stabilize emulsion with small oil droplets. Based on the results of the sensory test, it was found that the characteristics of the cream samples depended more on the replacement rate than the type of system used as an alternative. The presence of a fat replacement system maintained the desired quality in low-fat cream samples. Most of the samples scored higher than 3, which indicate the high acceptance of low-fat samples.

Rice is one of the major food commodities for half of the world's population. In Iran, rice is a strategic product that is the main strength of the people after bread, and it is expected this product supplies with appropriate quality and placed in the household basket. In this study, qualitative characteristics, amount of impurities, the concentration of heavy metals (cadmium, arsenic, and lead), microbial growth (mold and yeast), aflatoxin concentration, and pesticides in rice crop in different regions of Mazandaran (three species Tarom, Shiroodi, and Neda), Gilan (three species of Tarom, Ali Kazemi and Hashemi), three samples of organic rice (first crop, second crop and brown), and rice imported from Pakistan (three brands) and Indian rice (two brands) Was examined. The longitudinal range of increase was found to be 6.68-7.62, 7.60-7.62, 6.68-7.62, 6.50-7.00 and 5.80-6.20 mm for Pakistan, Indian, Mazandaran, Gilan and organic cultivars. Indian cultivars A, B, and Gilan (Hashemi) had the lowest, and Pakistani cultivar A had the highest impurities. Most of the perfumes belonged to Gilan (Talesh) and Mazandaran (Tarom). The highest starch gelatinisation and lowest amount of heavy metals were observed in Iranian cultivar samples. According to general estimates, the highest amount of heavy metals was measured in Pakistani rice, followed by Indian and then Iranian rice. The concentration of Aflatoxin in all samples, except for Pakistan samples, was lower than the detection limit. According to the results, the sample of organic rice with the least consumption of pesticides, the minimum amount of heavy metal, microbial and mycotoxin contamination is recommended to ensure public health.

The use of agricultural waste is always important; one of the most important processes for increasing their shelf-life is drying. The purpose of this study was to investigate the drying kinetics of carrot pomace and evaluating the antioxidant and color properties of it. For this purpose, the prepared pomace was dried at 50, 60 and 70 °C, and the antioxidant and colorant properties of fresh and dried pomace were studied. The results showed that the best model for predicting drying kinetics of carrot pomace was Midilli-Kucuk model with correlation coefficient (R2) of 0.9994, 0.9994 and 0.9986 and root mean square error (RMSE) 0.0088, 0.0091 and 0.019 for the temperatures of 50, 60 and 70 oC, respectively. During the drying process, the amount of carrot pulps beta-carotene (30.10 ±0.08 at 60 °C) 80.2% was reduced compared to fresh pomace (150.66 ± 1.4 mg/100g), this difference was significant (p<0.005). Also, the temperature of 60 °C had the greatest effect on the reduction of beta-carotene. Reducing the amount of beta-carotene led to the color indicators alterations. An indicator changes showed a high correlation (0.988) with beta-carotene content.

According to the multiple role of fat in food products, it is necessary to use a substance as a substitute of fat to maintain the rheological, texture and sensory characteristics of low-fat products. In this study, oleogel system was applied to produce low-fat product. Pickering emulsion-templated was applied to produce oleogels. Isolated soy protein (ISP) and basil seed gum (ISP-BSG) were used for the preparation of Pickering. ISP-BSG particles were prepared with different mass ratios of ISP-BSG, 1:0, 1:1, 2:1 and 3:1 and named 1S:0B, 1S:1B, 2S:1B and 3S:1B, respectively. The type and structure of the Pickering used affected the amount of oil retention in the oleogel (p < /em><0.05). The presence of basil seed gum in a suitable ratio with protein (2S:1B) caused a more stable oleogel, higher mechanical strength, and more compact network. Finally, the oleogels were prepared with better oil bonding capacity. The highest and lowest thermal stability rates were for the 2S:1B and 1S:1B samples, respectively. The highest and lowest consistency levels were observed in 2S:1B and 1S: 0B samples, respectively (p < /em><0.05). Investigation of the viscoelastic properties confirmed the gel formation in the oleogel system. According to the stability and textural properties of oleogel samples, two formulas 1S:0B and 2S:1B were used to produce cream with reduced fat (5, 10 and 15%). The highest overall acceptance was obtained in the 2S:1B sample with a 5% reduction in fat, which had no significant difference with control cream.

Proteins and polysaccharides are common compounds in many food formulations. They are responsible for some food characteristic, such as texture and controlled release of flavor. They can modify phase stability in colloidal food systems. These biopolymers play an important role in structuration and stabilization of food through their gelling, thickening and surface activity properties. The products of this reaction are new materials that have different functional properties in comparison with reactants. The aim of this study was to investigate the structural, functional and antioxidant properties of protein-free balangu seed (Lallemantia royleana) gum.

Balangu seeds were purchased from a local market in Bojnord. Protein-free Balangu was achieved by protease hydrolysis (by proteinase enzyme K). To inactivate the enzyme, ethanol added at ratio of 3 to 1 on the system and kept for 6 h. Then, polysaccharide was separated and resolubilized in water and the resultant solution was centrifuged at 15,000 × g for 15 min and the supernatant was named as protein-free fraction. The samples were dried in an air forced oven at 38 ̊C. To evaluate the functional properties of the gum, different parameters such as surface tension (using a Wilhelmy plate technique with a platinum-iridum plate), emulsifying properties (particle size distribution in emulsion, light microscopy, emulsion stability in storage period and emulsion stability test centrifuges) and foaming properties (foaming capacity and foaming stability). Moreover, the antioxidant activity balangu gum and protein-free balangu were measured by two methods, DPPH free radical scavenging and FRAP assay. Butylated Hydroxy Toluene (BHT) was used as positive control for comparison. A completely randomized design was used for statistical analysis. The data was statically analyzed by Analysis of Variance (ANOVA) and Duncan Multiple Range Test. The P level of

The results showed that a decrease in protein content of balangu seed gum by protease enzyme led to significant reduction in surface activity and weakened emulsion and foam stabilization properties of balangu seed gum, which presents the importance of protein in emulsifying and foaming properties of balangu seed. Antioxidant activity of the gum and protein-free fraction in the both methods were less than standard BHT. Protein-free fraction had the lowest protein content which caused a sharp reduction in its antioxidant activity compared to the primary gum.

The functional properties revealed that the balangu seed can be well used as an emulsifier and foam stabilizer.

Developing civilization processes and systems based on the Qur'anic principles is one of the major issues in the field of epistemics and management in the Islamic community. Nutrition is one of the most vital processes in life and, based on Islamic principles, it plays a key role in securing the religion and world for human. From the perspective of Islamic ideology, nutrition affects the body, thought and faith of humans, although foods do not have the same appearance. God has set the highest standard of quality for human food.

This is an qualitative content analysis study based on Quranic verses relying on the interpretations as an ignored aspect of nutrition. To analyze the word Tayyib, first, its meaning was investigated in lexicographers’ studies, and from the sum of their opinions, we came to a comprehensive and obstructive meaning. In order to achieve the standard of Tayyib food, the word Tayyib was analyzed in the Holy Qur'an and semantically examined. Using semantic network design, its semantic core was extracted and, based on it, the indicators of Tayyib food were determined. The authors declared no conflict of interest.

Tayyib food is a pure and developmental food that is perfectly in harmony with the body. Also, it is pleasing, clean, tasty and in good condition, and has a beneficial effect. Furthermore, it is non-harmful to the soul and body. Halal food, on the other hand, is anything that is not forbidden and Tayyib is used to mean something which is in harmony with human spirit as against Khabith, which human spirit hates. Conceptually, Tayyib food refers to good, useful, healthy, non-harmful, halal, clean food that is in harmony with human spirit and without any contamination within or in appearance. It refers to a food with complete nutritional values.

Tayyib food indices are used as the main elements of a comprehensive and process standard for the entire food cycle from production to consumption. It is considered as a quality standard for optimizing food processes.

Gums are long chain polysaccharides components with high molecular weight wildly used in the food and many other industries as stabilizer, texture modifier, gelling agent, thickener and emulsifier. The aim of this study was to investigation evaluation of physicochemical and emulsifying properties of protein-free balangu seed (Lallemantia royleana) gum. The results showed, balangu and protein-free balangu were obtained from molecular weight 3120 and 3360 kDa, respectively. Major functional groups were identified from FTIR spectrum of balangu and protein-free balangu, include O-H, C-H, C=O, -COO-, and C-O-C. The results of GC-MS showed that the major monosaccharides specified in Glucose, Galactose, Arabinose, Xylose and Rhamnose. According to the rheological protein-free balangu had the lowest protein content and this led to formation of large oil droplet size and lower emulsion stability. The parameters of Herschel–Bulkley model were showed, the values of coefficients of determinations (R2) were near to 1 and Root Mean Square Error (RMSE) values were lower than 0.4, which indicate the suitability of this model to describe the flow behaviour of samples. Moreover all emulsions represented flow behaviour index values less than 1, which reveals shear thinning behaviour of emulsions, but no significant difference was found between emulsions (p>0.05). On amplitude sweep test, the storage modulus values were greater than loss modulus values in all emulsions, which indicates their elastic behaviour. On frequency sweep test, the storage modulus values were greater than loss modulus values in all emulsions, which confirmed solid like behavior. The indices of power law’s storage modulus balangu and protein-free balangu emulsions had near to zero which reflect high elastic behaviour of emulsion.

In the poultry industry, additives such as antibiotics are used to increase performance and reduce mortality. In recent years, probiotics are used in poultry nutrition due to their beneficial effects on production and absence in carcasses. In the poultry industry, Bacillus spp. probiotics are used to help increase feed intake and reduce the risk of salmonella infection. The purpose of this study was to isolate native probiotic strains with these abilities. In this research, 25 samples from freshly feces from 7 poultry and 16 samples from 3 rice field regions of Golestan province were collected. After isolation of Bacillus spp. on nutrient agar, their probiotic characteristics such as enzyme production, bile salt, acid, pepsin, trypsin and antibiotic resistance, and the ability of attachment to intestinal epithelial cells and inhibit Salmonella enterica serovar Typhimurium invasion were evaluated. The selected strain was identified by polymerase chain reaction (PCR) and 16S rDNA sequence. Top strain was identified as Bacillus tequilensis, which showed the highest binding to epithelial cells of the intestine and prevented the binding of Salmonella spp. This strain can improve the quality of poultry as a chicken diet and reduce the incidence of salmonellosis in chickens and humans, which, if this is achieved, will be a step towards consumer health. Considering the results obtained in this project, it is hoped to produce native probiotic for the prevention of Salmonella infection in Iran.

In Islamic ideology, nutrition impacts man's body, mind, and faith. In Islamic resources, there are many propositions regarding food, nutrition and food technology, which could be considered as the basis of designing processes and food systems to develop a superior brand named as Tayyib food on a national and international scale. This paper reviews and analyzes the opinion of Islam on Tayyib food, the necessity of standardization of Tayyib food, determination of Tayyib food indicators, and comparison of the obtained indicators with Halal, organic, and functional food standards. Halal brand is the result of converting the Islamic criteria in the context of foods to food products and standards. Deeper analysis of religious propositions directs us to the higher presumptions, using which leads to the formation of a superior food brand, named as Tayyib brand with a quality far higher than the Halal brand. Holy Quran offers the highest standards for food hygiene and safety entitled as Tayyib to reach all aspects of quality in terms of cleanliness, health, safety, and nutrients. The implementation of such standards depends on precise realization of Quran, knowledge of modern sciences, education, promotion of the culture of Halal and Tayyib, as well as the implementation of safety and quality assurance systems