فهرست مطالب مسعود شفافی زنوزیان

In the present study, fortification of industrial noodles with lentil flour (7-35 %), soy protein isolate (SPI), albumin and Spirulina platensis microalgae were (at 1 to 5 %) and their physicochemical, rheological and sensory properties were evaluated. Treatments containing 1-5 % of S.platensis had higher ash, moisture, fat and protein content compared to treatments containing albumin, lentil flour, soy isolate content and control samples. Increasing the levels of S.platensis and lentil flour individually resulted in a decrease in the peroxide value. The lowest L * , a* and b* value were related to the treatments containing S.platensis, while the treatments containing lentil flour had the highest a * and b* and the highest a * was related to the treatments containing albumin. In all treatments, with increasing the level of all additives, the firmness increased and treatments containing SPI showed the highest firmness. However, the highest adhesion, gumminess and chewability were related to the treatments containing lentil flour and the highest gumminess and chewability were related to albumin. Different levels of albumin had the highest color scores compared to other treatments and control samples. The highest score of taste, texture and overall acceptance belonged to the treatments containing different levels (2 - 5%) of albumin. As a conclusion, it can be said that different levels of albumin had the most significant effect on the quality properties of industrial noodle samples, and in contrast, treatments containing spirulina did not show acceptable results in the quality tests evaluated.

In recent years, the use of plant sources with bioactive compounds such as pigments and antioxidants in food has greatly expanded. Research has shown that these resources play an important role in improving quality properties and increasing the shelf life of food products such as cereals and dairy products. According to these points, in the present study, single levels of green tea extract (0, 1 , 2%), white tea (0, 1 , 2%) and ginger (0, 0/75 , % 1) were used in the sponge cake formulation and chemical and physicochemical experiments was performed on different treatments. To optimize the results, the Response Surface Methodology (RSM) was used. By increasing levels of green tea, white tea and ginger extracts, the fat, protein and total phenol content and pH value in the treatments increased. In contrast, moisture content, acidity and peroxide value decreased. All three extracts of green tea, white tea and ginger had significant effects on the quality characteristics of sponge cake samples. The results of the RSM showed that the low levels of the evaluated extracts in the studied parameters, except the peroxide value, gave better results.

Diabetes mellitus is one of the most common metabolic disorders that affect the metabolism of carbohydrates, proteins, and fats; and is caused due to a lack of insulin secretion or reduced tissue sensitivity to insulin generating high blood sugar. Due to the side effects of using chemical drugs to treat diabetes, different plants have been used to lower blood sugar and to cure the effects of diabetes. Cake is one of the cereal products with high-consumption snack for all age groups. In this study, the possibility of producing cakes was investigated. This investigation was done by replacing some parts of wheat flour with quinoa flour and okra flour in order to use the benefits of these flours in reducing the glycaemic index in diabetics.To compensate for the negative effects of gluten reduction caused by replacing wheat flour with other flours, basil gum was used as a natural additive in cake formulations.

For this study, the nutritional properties of wheat flour, quinoa and okra flour, and cake samples were measured according to the standards. Then four cake samples (a control cake, a cake with 30% quinoa flour, a cake containing 16% okra flour, and a formulated cake consisted of 30% quinoa flour and 16% okra flour) were produced. The sample with higher nutritional value was chosen to evaluate changes in blood sugar in 10 patients with type II diabetes using the method of measuring blood sugar by a glucometer.

The result showed that the amount of protein and fiber in quinoa flour and okra flour was higher than wheat flour. The fat value in quinoa flour was more than wheat flour and okra flour. The comparison between the cake prepared from quinoa flour and okra flour with the control cake showed that the amount of fiber, ash and protein in the cake prepared with quinoa flour and okra flour was much higher than the ones in the control sample. The cake containing a combination of quinoa flour and okra flour had higher texture and sensory properties than the other samples. The result of the patients' blood glucose test during the study showed that when the cake was formulated, the patients' blood sugar response rate was much lower than when they used white bread (control).

The results of this study showed that the formulated cake with okra flour and quinoa flour can be used as a main snack for diabetics.

In this study, extracts of microalgae Spirulina platensis were extracted by maceration, microwave and ultrasound methods and water and ethanol as solvent under controlled conditions. Determination of total flavonoid content (TFC) and total phenolic content (TPC) as well as free radical scavenging activity (IC50) of the extracts done based on Alcl method, follin-ciocaltuea and absorption of radical DPPH (2,2-diphenyl -1-ipicryl hydrasil) respectively and in triplicate. The results showed that between extraction techniques, ultrasound and between two solvents used, water had the best efficiency of extraction the TPC, TFC and free radical scavenging activity. By ultrasound technique, PC, TFC and IC50 were 2.13±0/36 (mg/g), 3.4±0/35 (mg/g) and 0.34 ±0/35 (µg/ml) respectively. As a conclusion, it can be concluded that the application of ultrasound technique and water in comparsion with other five treatments showed the best efficiency and finally, it was selected as an optimal treatment.

The basis for modeling the shelf life of snacks enriched with Spirulina platensis is the storage temperature. After production, the snacks were packed in polypropylene bags and stored at 25°C (room temperature) and 5°C (refrigerator) for a specified period of 180 days. Shelf life studies were performed by semi-educated and consumer panelists. During this period, microbial tests (total count of bacteria, mold, yeast and coliform), moisture content and hardness were examined. Weibull hazard analysis was used to estimate the shelf life of snacks enriched with Spirulina platensis powder based on sensory properties assessment. Considering the 25% and 50% probability of rejection, the shelf life at 5 ° C for enriched and control samples was 98, 67 and 184, 158 days and at 25 ° C for 189, 125,217 and 321 respectively Were estimated. Also, the equation of shelf life with the probability of rejection by consumers was presented. Finally, enriched and control snacks were microbiologically evaluated. The results showed that the enriched and control snack samples were completely microbiologically safe for consumption over a 360-day period.

Bakery products that contain main part of food process industries usually made with wheat flour and establish a stable gluten network when mixed with water. Although presence of gluten proteins in wheat flour is a unique property, but substituting of wheat flour with other cereal grains up to a certain limit is possible. In current research three different millet varieties namely Proso, Pearl and Foxtail millet were used. Millet flour was used in proportions of 10, 30, 50 and 100% in replacing wheat flour in a cake recipe. Sensorial properties, textural attributes and color indices were evaluated. Results showed that increase in millet concentration in cake formulation decreased the efficiency properties of cooking of dough. Cake height decreased with increase in millet concentration in dough. Pearl millet showed a better cake volume in comparing with the two other millets. Cake cohesiveness decreased with increase in millet substitution and these variations was the same for all varieties. Millet composition in dough decreased adhesiveness of the product. Cakes with higher millet composition showed higher hardness. Totally, Pearl millet produced better cakes in comparison with Proso and Foxtail millets. Total acceptability of millet cakes obtained higher scores at sensory analysis. Considering all characteristics used in current study, 30% substitution level suggested as the best substitution level. The results of current research are valuable at bakery products containing millets.

In this study, after the extraction of F.angulata and microalgae Spirulinaplatensis by ultrasound technique and ethanol (99/70 %), levels of 0/1 to 1% of both extracts were injected into milk samples, according to the formulation, and probiotic yogurt containing LactobacillusacidophilusLa-5 wasprepared. Then,determination of pH, color and probiotic count was donewithin 21 days. By increasing the storage time, the pH and syneresis values decreased and increased respectively.Treatments containing different levels of Chevil extract showed lower pH and more syneresis in comparsion with Spirulina extract. Regarding color parameters (L*a*b*), increasing the storage time until the 14th day, the lightness intensity (L*) decreased and the green intensity (a*) of the samples increased. From the 14th day until the end of period, the L* and a* values was increased and decreased respectively.Treatments containing F.angulata extract, had a less L* value and greater a* value than S. platensisextract. The b* value decreased over time, and the highest mean (more yellowness) was related to the treatments containing F.angulata extract. During cold storage until 14 d, L.acidophilus count increased significantly, and then, declined 1 logarithmic cycle, but it was more than the standard number in probiotic yogurt. Treatments containing S. platensisextract showed a higher count of L. acidophilus.The use of S. platensis extract in comparison with F.angulata extract, yielded better results in terms of pH, color and probiotic count. The use of both extracts could improve yogurt color and increase the probiotic count.

This study was conducted to investigate the content of phenolic compound and radical scavenging capacity (IC50) of chevil as a replacement for synthetic antioxidants. The extract of chevil leaves powder  was obtained by maceration (12 h)  and microwave (60 s) with ethanol or water  (100: 0, 75: 25 , 50:50) and the amount of  total phenolics and flavonoids was measured by spectrophotometry and antioxidant activity was measured by scavenging free radical 2,2-diphenyl -1- picryl hydrazine (DPPH). Data were analyzed by SPSS versiov 24 as well as variance analysis. The results showed that there was a significant difference between the extracts obtained by two used solvents ethanol and water (p<0.01). The extracts obtained by microwave showed the highest flavonoids content (0/75±0.008 mg Eq. Rutin/g dry sample) and the highest radical scavenging activity (1/04 ± 0/1) at ethanol to water ratio of 0:100 % as comared to maceration method. In contrast, the highest total phenol content (TPC) (3/665±0.09 mg Eq. gallic acid / g dry sample) was obtained by maceration at ethanol to water ratio of 0: 100%. For both methods, the rate of extraction was affected by solvents  ratio and water was more effective than ethanol.

In this work, a cold atmospheric pressure plasma was used as a low cost and non-thermal alternative method in food industry, and it was compared with traditional pasteurization method. Dielectric barrier discharge was used to generate the air plasma for the treatment of barberry juice, in 8, 10 and 12 minutes. The effect of the plasma treatment on the color, the amount of pH, total microorganisms, mold and yeast, lactic acid bacteria, acid resistant bacteria and Aspergillus niger were investigated and the results were compared with those by 12 min thermal pasteurization method. The results show that there are no meaningful statistical differences between the 8, 10 and 12 min plasma exposures and pasteurization methods, but there are meaningful differences between these samples and the control. It means that by optimizing such plasma device, the cold atmospheric plasma treatment is an appropriate alternative method for the thermal pasteurization.

In today's world, there is a growing tendency towards producing healthy and nutritious food. Mint is a genus of plants that its healthy and nutritious effects have been proved. Adding probiotic bacteria to yogurt increases its nutritious benefits. This study aims at adding the extract and fiber of mint stalk to stirred yogurt containing Bifidobacterium Lactis bacteria (BB-12) as well as examining the viability of this bacterium. To do so, the response surface methodology and the central composite rotatable design were employed. The findings obtained from the analysis showed that there was a significant relationship between different concentrations of fiber and extract, and the viability of B. Lactis bacteria in the first day to the 21st day (P

This paper presents a novel approach to monitor food process based on Modular Neural Networks (MNNs) and fuzzy inference system. The proposed MNN consists of three separate modules، each using different image features as input including: edge detection، wavelet transform، and Hough transform. The sugeno fuzzy inference system was used to combine the outputs from each of these modules to classify the images of quince during osmotic dehydration process. To test the method، for classification، database was made of 108 quince samples’ images (12 classes). In experiments، the developed architecture achieved 91. 6% recognition accuracy. Next step، solid gain، water loss and moisture content of quince samples were considered as MNNs outputs، whereas osmotic dehydration time and classified images were MNNs inputs. The minimum %MRE (18. 153) with 89% prediction ability for water loss (WL) was obtained when applying two hidden layers with 6 neurons per each two layers. The lowest %MRE (35. 5335) with 93% prediction ability for solid gain (SG) was obtained when using 6 and 8 neurons per first and second layer، respectively. And finally %MRE was at least (7. 4759) with 96% prediction ability for moisture content (MC) by 6 and 5 neurons per first and second layer، respectively. The results show that this model could be commendably implemented for quantitative modeling and monitoring of food quality changes during osmotic dehydration process.

At this study¡ evaluated effect of preparation method on laboratory meal (extraction of oil by soxehelet) and industrial meal (produced in factory) get from Iranian rapeseed type (hyola 401). Effect of preparation method investigated on protein¡ glucosinolate and phytic acid and optimum conditions studied for production of isolated protein from laboratory and industrial meal. Extraction and sedimentation ability of protein in meals are function of pH and different in type since at this study investigated pH of protein extraction (11 and 12) and pH of protein sedimentation (4.5 and 5.5). Amount of phytic acid in industrial meal was low and had not significant difference (P>0.01). Maximum of phytic acid was 1.11% at extraction and sedimentation pH 11 and 4.5 respectively. fittc acid was Minimum in 12 and 5.5 pH for extraction and sedimentation respectively. Results showed that obtained 50.03 unit proteins from laboratory meal and extraction pH 12 and maximum of sedimentation of protein observed in industrial meal at pH 4.5 that had significant different (P

In this research, zucchini samples were soaked into different osmotic solution concentrations (sucrose 35%+sorbitol 5%, sucrose 35%+sorbitol 10% and sucrose 35%+sorbitol 15%) and at 5, 25 and 50℃ under ultrasound and non-ultrasound pertreatment. Water loss and solid gain were increased whereas moisture content was decreased for all samples during dehydration time. Water loss values were 35.75 and 31 (g/100g dry solid) at 5% sorbitol concentration and 40 and 35.42 (g/100g dry solid) for both samples of ultrasound and non-ultrasound treatment at 15% sorbitol concentration, respectively. These values indicated significant difference at α=1%. Furthermore, solid gain values were 9.33 and 5.08 (g/100g dry solid) for ultrasonicated and noultrasonicated samples at 5% sorbitol concentration and 12.58 and 6.17 (g/100g dry solid) at 15% sorbitol concentration, correspondingly.

Osmotic dehydration (OD) is the process by which there is partial removal of water from the cellular materials when these are placed in a hypertonic concentrated solution of soluble solute. Osmotic dehydration process of pumpkin was carried out at different temperature ranges 5, 25 and 50℃ with different concentrations of sodium chloride (5, 10 and 15% w/w) and constant concentration of sucrose (50% w/w). Ratio of sample to osmotic solution was chosen 1:20. Water loss and solid gain values were calculated for each temperature and concentration in different time interval. Equilibrium water loss and solid gain as well as mass transfer rate were calculated using proposed model of Azuara. The results indicated that water loss and solid gain were directly related to concentration and temperature of osmotic solution, which maximum water loss and solid gain were shown at 5℃ and 15% sodium chloride, whereas 50℃ and 15% sodium chloride didnt have a significant effect on water loss and solid gain.

In this research, Daikon mass transfer profile was investigated by ultrasound-osmotic non-thermal method. Daikon slices were soaked into osmotic solution at three concentration levels of manitol (5, 10 and 15 %) and constant concentration of sucrose (35 %) at 25℃. The results showed that water loss increased during the time when the level of osmotic concentration was increasing. Also, water loss values were 42.75 and 36.75 g/g dry solid for non-ultrasound-osmotic and ultrasound-osmotic sample at 5%manitol concentrations, respectively. The results indicated that the effect submerge time and ultrasound wave had a positive effect on F°s of daikon sample during mass transfer process (α=1%).

Drying has been used to extend the shelf life of foods. For monitoring the drying process of zucchini, different models of neural networks such as percentron, radial basis function and hybrid model of neural network and response surface methodology were utilized. Drying time, air drying temperature and thickness were considered as input parameters. On the other hand, furrier number, activation energy, effective moisture diffusivity and shrinkage were as network output. The results showed that perceptron neural network with logsig-logsig activation function as a goodness activation function can be estimated activation energy, furrier number, effective moisture diffusivity and shrinkage with R2 value 0.999, 0.992, 0.999 and 0.991, respectively.

In this study, osmotic dehydration of quince was performed as osmotic solution including C1 (10% NaCl + 30% Sucrose + 30% Glucose w/w), C2 (10% NaCl + 10% Sucrose + 50% Glucose w/w), C3 (10% NaCl + 50% Sucrose + 10% Glucose w/w), C4 (20% NaCl + 50% Sucrose w/w), C5 (20% NaCl +50% Glucose w/w), C6 (50% Glucose w/w), C7 (60% Glucose w/w),C8 (70% Glucose w/w), C9 (50% Sucrose w/w), C10 (60% Sucrose w/w), and C11 (70% Sucrose w/w). Temperature condition was 25 and 75 c°. Ratio was 1:5 and 1:10(Quince: osmotic solution).Water loss (WL), Solid gain (SG), moisture content (MCwb) and weight reduction (WR) were calculated during 8 hours through osmotic condition. The results indicated that C2 solution had maximum water loss, 0.369. Also, C5 solution had maximum average solid gain, 0.196.

Pumpkin samples were osmotically dehydrated through three different salt concentrations (5 % w/w, 10% w/w and 15% w/w and 50% w/w) sucrose solution at 25°c and 50°c. Osmotic solution - fruit weight ratio was 1:20. Artificial neural network was used for estimating water loss and solid gain values undergoing osmotic dehydration. Perceptron artificial neural network with gradient descent optimization algorithm was utilized by hyperbolic tangent function for outcomes prediction. The results indicated that artificial neural network with one hidden layer depicted the best fitting when the hidden layer had 10 and 18 neurons for solid gain and water loss respectively. Also, it was found that artificial neural network with 6-6 and 22-22 neurons in two hidden layers stated the optimum outcomes to approximate water loss and solid gain, respectively.

In this study osmotic dehydration of quince was studied in different concentrations (50, 60 and 70% w/w) ratio (1:5 and 1:10) and temperatures (25 and 75 c). Water Lost, Solid Gain and moisture content in each hour during 8 hours were calculated. Equilibrium water lost and Solid Gain as well as mass transfer rate was calculated using proposed model of Azuara et al. Statistical analysis was performed by block design through factorial experiment.