فهرست مطالب شیلا برنجی

Dairy products, due to high daily consumption among the people as a carrier of beneficial compounds and probiotics can be the first option for enrichment. In this study, the production of beneficial products was investigated in cocoa milk containing vitamin D3 at four levels (IU 0, IU 300, IU 400, IU 500 and IU 600) with probiotic Lactobacillus acidophilus (108 CFU / ml). The results showed that the use of vitamin D3 even at a concentration of 600 IU had no significant effect (p> 0.05) on the microbial growth of cocoa milk treatments. The results of physicochemical tests showed that the pH decreased and the acidity increased (p≤0.05). However, other physicochemical parameters such as dry matter percentage and fat content of treatments did not show significant changes (p> 0.05). However, the viscosity of probiotic milk cocoa treatments reached 8.46 milliseconds on the tenth day. Sensitivity to oxidation of the treatments did not show a significant change (p> 0.05) due to the high level of saturated fatty acids in milk, however, probiotic treatments had a higher peroxide index on the tenth day. The results of sensory evaluation showed that enrichment of probiotic and non-probiotic milk cocoa treatments with vitamin D3 had no significant effect. According to the results of tests performed on cocoa milk treatments, the production of probiotic milk fortified with vitamin D3 in the amount of 600 IU was introduced as the superior treatment.

Cold plasma is a non-thermal technology and a suitable alternative to conventional thermal methods used in the food industry, which, with its antimicrobial properties, increases the shelf life of food products without negatively affecting their quality. The purpose of this research is to investigate the physicochemical, microbial and sensory properties of red grape juice pasteurized by cold plasma method (under plasma irradiation with voltage of 20, 40 and 60 kV for a period of 1, 2, 3 and 4 min and air gas) and compare it with thermal pasteurization (95°C for 5 seconds). The results showed that the effect of treatment on physicochemical properties (acidity, pH and Brix), bioactive compounds (anthocyanin, total phenol and vitamin C), color properties (components a*, b* and L*), microbial load (mold and yeast, aerobic bacteria and coliform) and sensory characteristics (taste, smell and overall acceptance) of red grape juice pasteurized by cold plasma method was significant (p≤0.05) so that with increasing amount voltage from 20 to 60 kv and time from 1 to 4 min, in grape juice pasteurized by cold plasma method, the amount of acidity, brix, color components a* and b* increased significantly (p≤0.05) and the amount pH, bioactive compounds (anthocyanin, total phenol and vitamin C), the amount of color of L* component, the amount of microbial load (mold and yeast, aerobic bacteria and coliform) decreased significantly (p≤0.05). Also, by increasing the time from 1 to 4 min, the smell score and overall acceptance decreased, and by increasing the voltage from 20 to 60 kV and the time from 1 to 4 min, the taste score decreased. Since the physicochemical, color, microbial and sensory changes of red grape juice pasteurized by cold plasma method in the conditions of 40 kv, 4 min time and air gas were less than thermal pasteurization method and more acceptable for consumption, it was introduced as a superior treatment.

Non-thermal methods are introduced to lessen the color degradation and loss of nutritional compounds in fruit juices caused by conventional thermal pasteurization. This research aimed to investigate the effect of cold atmospheric gas phase plasma on physicochemical properties, bioactive compounds, and microbial load of red orange juice. The results show a significant difference (p≤ 0.05) between the samples treated with cold plasma and thermally pasteurized ones, in terms of physicochemical characteristics (acidity, pH, Brix, and color), bioactive compounds (anthocyanin, total phenol, and vitamin C) and microbial load (yeast/mold population and aerobic bacteria). The microbial load in the samples treated with cold plasma was within the acceptable range approved by the Iranian National Standard. The highest values of bioactive compounds (anthocyanin 51.248 mg/l, total phenol 1988.2 mg/l, and vitamin C 398 mg/l) were observed in the cold plasma pasteurized sample (at 20 kV, for 10 min and atmospheric gas). These values were significantly (p≤ 0.05) higher than those of thermally-pasteurized samples. The results showed that by applying the cold plasma process for the pasteurization of red orange juice, along with obtaining a healthier product, more bioactive compounds are preserved.

Ice cream, as a frozen dairy product, has high nutrition values which is consumed extensively throughout the world. In this study, the physicochemical and sensory properties of two types of ice cream (produced from goat and cow milk) containing cinnamon and cardamom essences were investigated. The results showed that the cardamom essence reduces pH and overrun and increases total solid more than cinnamon essence, whereas the effect of cinnamon essence on the fat content was more so that the maximum fat content was due to goat milk ice cream containing this essence. On the other hand, Hardness and viscosity of goat milk ice cream was significantly higher than cow milk ice cream and adding essences insignificantly also increased these factors. Also, the sensory evaluation results show that adding cinnamon essence leads to production of ice cream with better sensory properties. In final, it can be stated that the use of goat milk and also plant essences in ice cream production could increase the desirable properties of this product.

Today, sodium benzoate and potassium sorbate are mainly used to control microbial contamination, mold and yeast, which have carcinogenic effects. The aim of this study was to evaluate the effect of chitosan (0.06 %w/w) and thyme extract (0.08 %w/w) separately and simultaneously (chitosan 0.03+thyme extract 0.04 %w/w) on physicochemical, microbial and sensory properties of French salad dressing and comparison with control samples (French sauce containing sodium benzoate + potassium sorbate and without preservative). The results showed that the addition of chitosan and thyme extract in comparison with the control sample had no significant effect on changes in pH, water activity and emulsion suspension during storage (p <0.05). Addition of chitosan and thyme extract showed a significant increase and decrease of L * index and a * index in comparison with the control sample and had no significant effect on the amount of b * index. The results of microbial tests showed that treatment with chitosan 0.03% + 0.04% thyme in both MIC and MBC concentrations had a good inhibitory effect on the growth of hetero fermentative lactic acid bacteria, Escherichia coli and mold and yeast at the end of the storage period, no growth was observed. The sample containing chitosan 0.03% + 0.04% thyme received the highest sensory evaluation score. The results of this study showed that the use of natural preservatives of chitosan and thyme extract can significantly reduce the consumption of chemical additives and this is a step in improving the health of the consumer community.

In recent years, adequate intake of vitamin D has become an important issue that has been the cause of the strong development of bone disease worldwide (Pearce & Cheetham, 2010; Clarke & Page, 2012). Bone softness is a progressive disease in childhood that results in bones softening and bending under body weight (Wharton & Bishop, 2003). Extensive studies have shown that high dietary calcium intake is associated with reduced risk of osteoporosis, hypertension, colon cancer, and renal stones (Singh & Muthukumarappan, 2008). The absorption of calcium in the blood takes the form of calcium ions from the intestinal wall. Increased calcium absorption is due to vitamin D, which is why calcium supplements usually contain vitamin D, so if you consume sources that contain these two substances, the calcium in them will be better absorbed. If there is a substance in the food called oxalate, its calcium absorption is reduced. The regulation of calcium levels in the body is caused by hormones secreted by the thyroid gland (Lau et al., 2000). Vitamin D3 is required to regulate the absorption of calcium and phosphorus from the diet and placement of bone in it. Inadequate calcium intake can also lead to bone softness in children and bone pain, muscle weakness and osteoporosis in adults. The daily requirement for vitamin D3 per adult is 10 micrograms or up to 2000 units per day. This is even higher in childhood and aging (Braegger et al., 2013; Glerup, 2000). Enriching popular foods among children and adolescents, such as snacks and confectionary products, can be a good solution to this problem. Vitamins are one of the most important micronutrients that are vital to human health and are essential for survival in the body. Vitamins are organic compounds that are essential to the metabolism of nutrients, vital to the body, and to the growth and development of health (Dennehy and Tsouronis, 2010). Adding one or more micronutrients to the staple diet is said to be one of the most effective strategies to prevent micronutrient deficiency (Jafarpour and Mazandarani, 2013).

For pastel production, 6 g of gelatin was first dissolved in bloom 260 in distilled water (twice the weight of gelatin) using a magnetic stirrer at 60 ° C in 12 g of water. Simultaneously, sugar syrup (boiling liquid glucose (35 g), sugar (35 g) in 20 ml of water and bubbling to 77-78) was prepared and after lowering the temperature, the gelatin solution was added and the resulting mixture was added to the water bath. Heat (70 °C) (Abbasi et al., 2011) and to reach pH 3± 0.25, citric acid (1.5 g), cherry color (0.03 g) and cherry essential oil (07 (0) g) was added with vitamin D3 (100, IU 100, 70, 40 g) and calcium (1000, 750, 500 g, 100 g / 100 g) and mixed gently to prevent air bubbles from entering . Calcium-free and vitamin D3 samples were used as controls. It should be noted that the calcium consumed was calcium carbonate and the vitamin D3 used in this study was powdered and water soluble. After mixing, the gelatin-sugar solution was poured into the mold with 40 × 5 3 3 mm dimensions and placed in the oven at 37 ° C for 24 hours at room temperature for 24 hours and then cooled to room temperature. The mold came out (Demars & Ziegler, 2001). Chemical tests (amount of brix, acidity and ash) and tissue properties (hardness, cohesiveness and chewiness) were evaluated on the first day, and tests of calcium and vitamin D3 stability and sensory properties (color, taste and odor, texture and acceptance overall) were evaluated at the first day of production, 30 and 60 days. In order to evaluate the quantitative and qualitative characteristics of the data with 10 treatments and 3 replications, one-way ANOVA was used and for comparing the mean of data, Duncan's test was used at 95% confidence level and the two-way ANOVA was used to evaluate the interaction of factors It turned out Minitab 16 software was used to analyze the statistical data and Excel software was used for drawing graphs.

The results showed that the type of treatment (different percentages of calcium and vitamin D3) had a significant effect on chemical properties (brix, acidity and ash content), tissue properties (hardness, cohesiveness and chewiness), calcium and vitamin D3 stability and sensory properties Color, taste and smell, texture and overall acceptance) was positive (p<0.05) while maintenance time had no significant effect (p>0.05). Also, there was a significant difference between control treatment and other treatments (p<0.05). Increasing the amount of calcium, the amount of brix, ash, acidity, tissue properties (hardness, cohesiveness and chewiness), calcium stability and sensory properties of the posterior tissue increased (p<0.05), while there was a significant difference between treatments (p<0.05). The amount of bricks in the present study was higher than the minimum standard of 2682 (80%) in all treatments. The amount of ash obtained in all treatments was lower than the maximum value of 2682 (0.5%) in all treatments. It should be noted that the amount of acidity in the present study was lower than the maximum value of 2682 (2.5%) in all treatments. As the amount of calcium increased due to the increase in calcium, tissue density increased and eventually resulted in increased chewing ability of pastel (Rezaee et al., 2011). There was no significant difference in vitamin D3 between treatments (p>0.05). With the increase in calcium content, the sensory properties of color decreased and there was a significant difference between treatments, while there was no significant difference between the samples with increasing vitamin D3 levels. With the increase of vitamin D3, vitamin D3 increased in Gummy candy, while there was no significant difference between treatments with increasing calcium. By increasing the amount of calcium and vitamin D3, the taste and odor scores and overall acceptance decreased. Treatments 10 (containing 100 mg/100 mg of calcium and 100IU/100mg of vitamin D3) were identified as superior treatments for acidity, ash, brix, vitamin D3 and calcium stability and sensory evaluation (overall acceptance).

According to the results of this study calcium in 1000 mg / 100g and vitamin D in 100 mg IU / 100mg can be used in pastill formulation without adverse effect on sensory properties (general acceptance).

With enough food production in today's world, many people in the community are struggling with nutrient deficiencies and are in fact struggling with hidden hunger. The World Health Organization estimates that at least 1 in 5 people in the world suffer from iodine, zinc, iron, folic acid, calcium and vitamin A and B deficiencies (Bouis and Saltszman, 2017).Vitamins are one of the most important micronutrients that are vital to human health and are essential for survival in the body. Vitamins are organic compounds that are essential to the metabolism of nutrients, vital to the body, and to the growth and development of health (Dennehy and Tsouronis, 2010). Adding one or more micronutrients to the staple diet is said to be one of the most effective strategies to prevent micronutrient deficiency (Jafarpour and Mazandarani, 2013). Dairy dessert is a product that contains at least 50% fresh cow's milk or reconstituted milk that is prepared with authorized additives after the heat process (Miyani et al., 2016). Dairy dessert is among the children's favorite foods with its main components being milk and milk products. Vitamins are divided into two groups of water and fat soluble. Vitamins A and D are fat-soluble vitamins that are very common (Calvo and Whiiting, 2013). Vitamins A and D3 deficiency is one the most common micronutrients deficiency in most communities. Milk-based dairy products are important carriers for enrichment of foods with fat-soluble vitamins. Vitamins A or retinol are used to improve the eyesight of people in low light, such as at night and maintain eye surface health, body defense and skin health. Vitamin A does not exist purely in plant sources, but in its precursors, carotene, in various forms. It is present in 4 forms of retinol, retinal and retinoic acid (Fennema, 2008). Vitamin D, called calcifrol, is one of the essential vitamins and fat-soluble vitamins that help bone growth and health by controlling calcium and phosphorus balance. It helps in bone metabolism by enhancing the absorption of phosphorus and calcium from the intestines and by reducing the excretion of the kidneys, as well as by translating the cells of the cell's nuclei into cell growth (Holick, 2006). Probiotics are living microorganisms exerting healthful effects on the host via balancing the intestinal microflora mainly marketed as probiotic dairy products. The objective of this study was to assess the feasibility of enrichment of probiotic dairy dessert with vitamin A and D3.

To do so, vitamin A (2000, 4000, 6000 lu/l) and vitamin D3 (400,500, 600 lu/l) individually and combind (4000 lu/l vitamin+500 lu/l vitamin D3) were added to the dairy dessert inoculated with Bifidobacterium bifidum (108 cfu/ml). Physicochemical (pH by pH meter WTW model, acidity by the method titration in the presence of phenolphthalein with with 0.1 normal NaOH, dry matter by the method weight difference, hardness by Texture Analyzer, colorimetric (L*, a*, b*) by 14-megapixel digital camera and Photoshop CS5 application, syneresis by measuring the diameter of the created aura (100 g / cm) on the filter paper, vitamin A and vitamin D3 by HPLC), microbial (probiotic bacterial count by MRS-Agar medium ) and sensory (flavor, color, texture, and total acceptance by Hedonic 5-point) properties were evaluated over 28-d storage at 4°C. Data were analyzed by two-way and one-way variance Duncan test at 95% confidence level by using SPSS 21.

The results showed that pH, hardness, vitamin D3, vitamin A and viability reduced and acidity and syneresis increased over time. The highest viability was found for T5 (2000 lu/l vitamin A+ 108 cfu/ml Bifidobacterium) showing no significant difference from other treatments (p>0.05). This may be due to the metabolic activities of Bifidobacterium bifidum by consuming nutrients such as sugars in dairy dessert and producing organic acids. The pH and acidity of dairy products is affected by the balance between the nitrogenous compounds of the products resulting from proteolytic and lactic acid reactions resulting from the fermentation activity of lactic acid bacteria. Also, with time and increased activity of probiotic Bifidobacterium bifidum, acid production increased and could increase the acidity of the samples. The reason for the decrease in texture hardness during storage can be due to increased acidity and sequestration and a decrease in dry matter of the specimens during 28 days of storage. Some studies show that by decreasing the pH during storage, irregular and non-uniform protein networks are formed and lead to high hydration in the product. Investigation of dry matter changes of probiotic dairy desserts containing different concentrations of Vitamin A and D3 showed a slight decrease during dry matter storage of the samples but these changes were not statistically significant (p>0.05). According to the results, the color of the dessert samples became brighter with increasing amount of vitamin A, and the brightness of the samples decreased with increasing amount of vitamin D3 and the color of the samples tended to darken. This was due to the clearness of vitamin A powder and darker vitamin D3 than to vitamin A and dessert samples when added to the samples. Research has shown that vitamin A loss during storage is directly affected by light and indirectly by fat content and packaging conditions. Exposure to vitamin A-containing light at wavelengths less than 500 nm causes damage to vitamins such as A, C and riboflavin, and this is called photosynthesis. The results of sensory evaluation revealed that treatment and time had significant (p < 0.01) effect on the flavor, as the amount of vitamins A and D3 increased, flavor score decreased slightly. Added vitamins A and D3 had no significant effect on variations of color scores.

Given the results of sensory and viability evaluation, treatment containing 500 lu/l vitamin D3+ 4000 lu/l vitamin A+108 cfu/ml Bifidobacterium bifidum was selected as the superior treatment due to the highest bacterial viability and total acceptance and the presence of both vitamins A and D3 exerting healthful effects. Suggest to investigate the circumstances and the type of packaging to preserve vitamins A and D3 during storage, the relationship between oxidation and reducing the amount of vitamins A and D3 in dairy desserts and the role of vitamin A or D3 volatile and non-volatile flavor compounds in effect on dessert dairy.

Vitamin D is needed to adjust the absorption of calcium and phosphorus from the diet and their placement in bone. Inadequate calcium intake can also lead to osteoporosis in children and adults.The aim of the present study was to investigate the possibility of enriching the jelly with vitamin D3 in concentrations (40, 70 and 100 IU /100g) and calcium in the form of calcium carbonate in the levels (500, 750 and 1000 mg /100 g). According to this, 9 treatments with control sample (jelly without vitamin D3 and calcium) were designed according to a completely randomized design. Chemical tests (soluble solids, acidity and ash) and texture properties (hardness, cohesiveness and chewability) on the first day and calcium and vitamin D3 stability tests and sensory properties (color, taste and smell, texture and general acceptability) during 60 Storage days were evaluated with 3 replications. The results showed that the use of different concentrations of vitamin D3 had no significant effect on the amount of moisture, acidity, synersis, texture properties and sensory properties of fortified jellies compared to the control sample. According to the results, the use of different concentrations of calcium had a significant effect on the rate of decrease in moisture, increase in acidity, decrease in synersis, increase in hardness, consistency and chewability and decrease in color and taste points.

Yogurt as a member of fermented food family has been considered an appropriate food system in order to transfer nutraceutical and plant extracts in daily consumption. Thereupon omega-3 fatty acids of plants oil including Purslane and flax seeds oil could be suitable targets to produce functional yogurts. In this study, the effect of replacement purslane oil (0.5 %, 1.5 %, 2 %) and Flaxseed Oil (0.5 %, 1.5 %, 2 %) to yoghurt on some physicochemical and sensory properties were investigated. The enriched yogurt was examined for after production days at 4°C. The evaluation of fatty acid profiles showed that the replacement of Purslane Oil and Flaxseed Oil in treatments reduced the amount of saturated fatty acids and increased the amount of unsaturated fatty acids. The results physicochemical showed that the effect of Purslane and flaxseeds oil in during storage pH decreased; however, the acidity, dry matter and synergies of all samples increased significant (p≤0.05). While crude fat content of treatments didn’t alter significantly (p>0.05). While crude fat and dry matter content of treatments didn’t alter significantly. On the other hand, oxidative sensibility of treatments showed a reverse correlation with Purslane and flax seeds oil substitution, so that all the samples had a far higher peroxide values than control sample (p≤0.05). The evaluation of sensory properties yogurt treatments showed Purslane and flaxseeds (except in 1.5 and 2 percent substitution) had the sensory properties no significant effect. The evaluation showed that treatment containing 0.5% Purslane Oil was introduced as the best treatment and had the highest level of acceptance was for consumers.

Yoghurt Drink is an Iranian dairy drink with nutritional benefits. However dueto the presence of sodium chloride salt, it restricts the its use in people with hypertension. Onthe other hand, the antifungal and antibacterial effects and desirable aroma of dill essential oilhave been confirmed. Therefore, in order to help patients with blood pressure and to takeadvantage of the health benefits of Yoghurt Drink, a low-salt Yoghurt Drink product with thereplacement of potassium chloride instead of sodium chloride and the use of dill essential oilis produced to improve the taste and increase the shelf life of the Yoghurt Drink. Salts were substituted in Yoghurt Drink formulations withconcentrations of 0 (control), 25, 50, 75 and 100% by potassium chloride alone and with 0.3%of dill essential oil. Therefore, 10 treatments were designed according to completelyrandomized design. Physicochemical tests including acidity, pH, sedimentation, dry matterand sediment, mold and coliform, and sensory evaluation (taste, salinity, oral sensation, totalacceptance) were camied out in triplicate orden on the first and sixty days of maintenance. The results of the tests were analyzed according to Duncan's one-way ANOVA testat 95% confidence level. The results of physicochemical and microbial properties showed thatreplacement of sodium salt with potassium chloride had no significant effect on acidity, pH,sedimentation, dry matter (p<0.05). According to the results, by increasing the concentrationof potassium salt in respect of sodium salt at concentrations higher than 50% in the presenceof 0.3% of the essential oil, the organoleptic properties of the product significantly decreased(p<0.05). The results of this study proved the possibility of replacing sodium salts withpotassium salts up to 50% in the presence of 0.3% of essential oils, without undesirableeffects on the physico-chemical, microbial and organoleptic properties of the product.

Aside from its beneficial nutritional effects, chocolate causes but some problems for the consumer due to its high calorie. Use of good alternatives to fat and sugar is one of the ways to reduce these problems. In this study, the effects of isomalt and stevia on the qualitative properties for physicochemical rheological and sensorial characteristics of Low-calorie milk chocolate were investigated. Increased isomalt and stevia contents had no significant (p≤0.05) effect on fat, water activity, acidity, and color indexes L*, a*, b*, while they had significant (p≤0.05) effect on moisture, ash, and calorie. i. e. as the amount of isomalt and stevia increased, hardness, and calorie decreased and moisture, ash, and water activity increased. Of the two mathematical models evaluated to predict the rheological properties of chocolate, the Herschel Balkley model was found to be the most appropriate model for this purpose. Overall acceptability of the samples decreased with increasing stevia and isomalt substitution rates. Considering the best scores of physicochemical and sensory properties, T3 (60% Isomalt and Stevia +40% Sugar) was selected as the superior treatment.

The purpose of this study was to evaluate the effect of storage temperature on aroma compounds of probiotic UF cheese containing different concentrations of probiotic Bifidobacterium lactis. For this purpose, UF cheeses with B. lactis cells at two levels (108 and 109 cfu/g) were prepared.The produced cheeses were ripened at 4, 10 and 25°C for 32 days and bacteria viable counts, pH, protein (%), dry matter (%), aroma compounds (µg/g) and sensory properties were measured. The results showed that an increase in inoculation level and storage temperatures lead to increase in the number of probiotic bacteria. During storage, the number of B. lactis was decreased. pH of all cheese samples was decreased, while acidity and dry matter amounts significantly were increased during storage (p > 0.05). By increasing the storage time, the amounts of acetaldehyde and acetoin were decreased, while acetic acid at first was increased and then was decreased. Temperature of storage didn’t have a constant effect on diacetyl and ethanol amounts of probiotic cheese. Sensory evaluation exhibited cheese flavor and texture had no significant differences during storage time and it can be concluded that the probiotic inoculation level of 109 cfu /g and storage temperature (25 ºC) were the best conditions for the production of probiotic ultrafiltration cheese.

Fermented ice cream is one of the new dairy desserts.The aim of this study was the use of kefir and green coffee ice cream in the formulation of functional and physicochemical, sensoryand rheological properties of the product.Produced samples in terms of acidity, pH, peroxide number, overrun percentage, viscosity, colorimetric (brightness index, redness and jaundice), and sensory properties were evaluated.For this purpose, firstly, kefir grains were cultivated in a medium of brown sugar with brix degrees 12, which was changed daily.After this time, kefir grains (25.5 g) were washed with sterile sterile water and inoculated with 225 ml of fermentation medium with brix 12.Then, temperatures of 20 °C and 37 °C, 24 hours and 48 hours for kefir fermentation were selected. After this step, 0.5, 1, 1.5 and 2 percent green coffee fiber were added to ice cream treatments.Then, temperatures of 20 °C and 37 °C, 24 hours and 48 hours for kefir fermentation were selected. After this step, 0.5, 1, 1.5 and 2 percent green coffee fiber was added to ice cream treatments. Ice cream treatments after formulation were tested at intervals of day zero, seventh, fourteenth and twenty weeks of storage, and evaluated in three replications.The results of the evaluations showed that the use of green coffee fiber as well as increasing the storage time by 48 hours and 37°C in ice cream formulation increased the acidity and viscosity.Also, pH, colorimetry index (L*, a*, b*) and percentage of overrun were significantly (P≤0.05)decreased. Finally, fermented ice cream containing 0.5% green coffee fiber and fermented kefir grains at 20 °C and 24 hours were selected as functionalice cream and optimum in terms of sensory properties.

Todays, the tendency to use of natural preservatives to increase food security has expanded. The objective of this study was to use of lemon and green tea essential oils as antimicrobial and antioxidant compounds in oily cake. For this purpose, lemon and green tea essential oil in concentrates 0.1, 0.2, and 0.3% separately and in combination (0.2% green tea essential oil and 0.2% lime essential oil) were added to oily cake. Physico-chemical properties, anti-oxidant properties, microbial and sensory properties of the samples were evaluated, 2 hours after production and as well as at 7, 14, 21 and 28 days. The results showed that with increasing storage time, moisture content and pH in all treatments significantly decreased and acidity increased in all treatments. Comparison of the antioxidant and antimicrobial properties of oily cake containing green tea and lemon essential oils with control showed that the use of essential oils significantly prevented of the increase of peroxide and thiobarbituric index and the growth of mold and yeast during storage. The antioxidant properties of the treatments showed that the lowest levels of thiobarbituric and peroxide index were observed in a sample containing 0.3% green tea essential oil and combined treatment after 28 days of storage. Antimicrobial properties of the treatments indicated that there was no mold or yeast growing in the cake containing 0.2% and 0.3% lime essential oil and combined treatment after 28 days of storage. The results of sensory evaluation showed that the combined treatment had higher scores in terms of odor, color, taste, texture and overall acceptance and it was introduced as superior treatment.

Ice cream is one of the most popular dairy dessertsand thus is an appropriate candidate to be fortified withblue-green microalgae Spirulina as a nutrient-dense food component. The main aim of the present study is to optimize the formulation ingredient of traditional Iranian ice cream enriched with Spirulina platensis using response surface methodology (RSM).
The experiments were designed according to a 5-level-2-factor central composite design using RSM. The independent variable were formulation ingredients including Spirulina (0-5% w/w) and Carboxymethyl cellulose (0-0.5% w/w) and the responses of interest were the physical (viscosity, melting resistance and overrun) and organoleptic properties (flavor, color, texture and total acceptability) of ice cream.
The results indicated that while viscosity and melting resistance increased, overrun decreased by use of Spirulina (P It might be concluded that theincorporation of the optimum level of spirulina into the formulation of ice cream makes it possible to develop a functional product with desired physical and sensorial quality.