مهران اعلمی

Production of probiotic (PRO) cereal-based products is an important strategy to increase consumption amounts of these beneficial microorganisms in our daily diet worldwide. In the present study, textural features, sensory properties and viability of an adjunct PRO culture were determined in supplemented cupcake with fermented black rice (FBR) and coated with malt. Based on the obtained results, survival of the PRO yeast in malt edible coating reached to 106 CFU/g after 6 days of storage in cupcake samples supplemented with FBR. In addition, crumb hardness (1529.77 g) and gumminess (962.14) of the produced cupcake supplemented with FBR were significantly (P<0.05) higher than those of the control sample. Meanwhile, proper porosity and overall acceptability were observed for the aforementioned FBR added cupcake. Accordingly, application of a potential PRO yeast via malt coating as a proper carrier can maintain viability of this adjunct culture during shelf-life period of the product in the recommended dose for PRO products. Considering the health-promoting potentials of PRO and consumed amounts of cupcake, it is a good choice to consume a high dose of PRO in our today’s diet style.

Cake is one of the products consumed by the baking industry, which has an important place among people due to its change in taste and appearance, long shelf life (about 4 weeks) and ease of consumption. Normally, this product is produced with wheat flour that contains gluten. Gluten is a combination of food products found in some grains, such as gliadins and glutenins in wheat, hordins in barley, and secolins in rye, which causes an immunological reaction in celiac patients. Today, the only way to treat this disease is to use a gluten-free diet throughout the patient's life. a gluten-free diet prohibits the consumption of bread, cereals or other foods made from wheat, barley, oat, rye and triticale flour. For this purpose, gluten-free cereals (rice, millet, sorghum and corn) and pseudo-cereals (quinoa, buckwheat and amaranth) can be used in the production of gluten-free products. In the process of rice milling to prepare white rice, a significant part of its minerals and fiber is lost, in the preparation of gluten-free products based on rice flour, the flour of other cereals, the flour of some legumes, or permitted additives should be used so that the resulting product is Nutrients have a good balance and meet the needs of celiac patients, also in rice-based products, compared to wheat-based products, the technological quality is lower due to the lack of proteins forming the viscoelastic network of gluten. producing and improving the characteristics of gluten-free products for celiac patients is one of the most important challenges in the food industry. For this reason, the aim of this study was to investigate effect of replacement of rice flour with raw and sprouted mung bean flours in order to improve the physicochemical characteristics of gluten-free cake and dough. Mung beans with the scientific name Vigna radiate is an annual plant belonging to the Fabaceae family and is a cheap and convenient source of protein, minerals and vitamins and belongs to the group of gluten-free legumes. Whole mung bean contains several anti-nutritional factors such as saponin, phytic acid and tannin. Sprouting is a conventional and inexpensive way to improve the nutritional properties of legumes, and during this process, a significant part of these factors removed. During germination, which is a natural process during seed growth, the stored compounds that are usually used for respiration and the synthesis of new cells before the growth of the embryo are destroyed and complex biochemical and physiological reactions occur that cause extensive changes in the composition or morphology of the beans. In the present study, the effect of 4 levels of raw and sprouted mung beans (5, 10, 15 and 20%) on the specific weight and consistency of the cake batter, as well as the volume and porosity, moisture and textural features of the gluten-free cake based on rice flour in a completely randomized design with 9 treatments were investigated. The results of analysis of variance showed that the use of whole and sprouted mung bean flour in the cake formulation led to a significant decrease (P<0.05) in the specific weight of the dough compared to the control sample, which could be due to the trapping of more air bubbles in the cake dough. The highest specific weight was related to the control sample and the lowest specific weight was related to TM15 treatment. The addition of sprouted mung bean flour at different replacement levels caused a significant (P<0.05) increase in dough consistency compared to the control sample containing 100% rice flour, and this increase was more significant when 20% of sprouted mung bean flour was used. Also, the addition of whole mung bean flour to the formulation caused a significant increase in the consistency of cake batter compared to the control sample, but the use of 15% and 20% levels of whole mung bean flour was not significantly different from each other. The reason for increasing the consistency of cake batter can be attributed to the increase in water absorption capacity and water trapping and connection with the protein network of batter flour, which leads to a decrease in their mobility. On the other hand, the presence of more protein in whole and sprouted mung bean flour can be another reason for increasing the dough consistency of cakes containing mung bean flour compared to the control sample. By examining the results of the effect of adding whole and sprouted mung bean flour on the cake volume index, it was found that the samples containing whole and sprouted mung bean flour increased this component at a significant level (P<0.05) compared to the control sample, the reason for which can probably be The high amount of protein in mung beans and the subsequent increase in the creation of protein networks as well as the improvement of protein network formation due to the increase in mung bean flour proteins and the increase in gas retention were attributed. The lowest specific volume related to the control sample and also the cake containing 20% sprouted mung bean flour had the highest specific volume compared to other samples. The improvement of the specific volume in these treatments can be related to the increase in the consistency and viscosity of the cake batter, and these changes increase the entry of air bubbles into the cake batter during mixing, as well as the storage capacity of the air bubbles inside the cake during baking. The results of the effect of adding raw and sprouted mung bean flour in the rice-based gluten-free cake formulation showed that the control sample had the lowest porosity and the TS20 treatment, which contains the highest amount of sprouted mung bean flour, had the highest porosity. The porosity of the treatments when sprouted mung bean flour was used was more than the porosity of the samples that used raw mung bean flour. The reason for this can be attributed to the amount of protein of mung bean flour combined with rice flour, which by increasing it to a certain amount, causes the stability of gas cells and delay in staleness. Also, the increase in porosity can be due to the decrease in size and increase in the number of gas cells and its uniform distribution in the product texture. in the present study, a direct relationship between volume and porosity was observed. on the baking day, the moisture content of the cake core increased significantly (P<0.05) when using sprouted mung bean flour at levels of 5-20% and whole mung bean flour at levels of 15 and 20% compared to the sample prepared from 100% rice flour. The sample prepared from the TS20 treatment had a higher moisture content than the other sprouted and whole mung bean flour treatments. Most of the changes were significant until the third day, and on the seventh day of storage, the moisture content of the samples decreased slightly, and as in the previous two days, the TS20 treatment sample had the highest moisture content. The increase in moisture content of cakes containing mung bean flour can probably be due to the absorption of more water and the ability to maintain more moisture of mung bean flour than rice flour. the cake core hardness of all samples increased with increasing storage time. The decrease in moisture and the easier migration of moisture from the core of the cake to the cake shell as a result of the absence of gluten is the main cause of staleness in gluten-free products. According to the results obtained from the hardness of the cake core texture on the same day of baking, it was found that increasing the amount of mung bean flour (raw and sprouted) reduces the hardness of the cake texture. The highest hardness on the day of cooking was related to the control treatment, which had a significant difference (P<0.05) with other treatments, and the lowest hardness was related to the TS20 treatment. The decrease in hardness in cakes prepared with rice and mung bean flour with increasing mung bean ratio is probably because the contents of fiber, lipids and proteins, by affecting gelatinization and staleness, cause a decrease in hardness. As a result, the results of this study showed that the use of sprouted mung bean flour has the potential to improve the quality characteristics of gluten-free batter and cake samples. In this way, to increase consumer demand for products without artificial additives, the use of sprouted mung bean flour can improve the quality of gluten-free products. According to the results of this study, the use of 20% sprouted mung bean flour can improve the quality of gluten-free products.

Nowadays, with the development of technology, following an appropriate diet is of great importance, and different people go on various diets. Moreover, some food intolerance cause people to change their diets inevitably, with celiac disease being one of them. In celiac, which is an autoimmune and hereditary disease, the mucosal mem-brane of the pa-tient small intestine is damaged and inflamed after the consumption of gluten-containing cereal-based products. Accordingly, Rice flour is typically used in the production of gluten-free cake, and given the qualitative defects of gluten-free products, gluten substitutes should be employed. Application of Pickering emulsion (PE) is a way of enhancing the properties viscoelastic of cake. Nowadays, the research about the use of emulsion in the structure of gluten-free products has been expanded to improve its quality features. According to this, one of the practical applications gluten-free food products are important for individuals with celiac disease or gluten-related disorders since they need to follow a strict gluten-free diet. This study provides information on a Pickering emulsion stabilized by soy protein nanoparticles use to boost the physical properties of gluten-free cake batter. Results showed that use of these additives improved the techno-functional properties of the gluten-free cake batter. Therefore, the findings of this study can be use-ful for the production of functional free-gluten food products with health-promoting at-tributes. The aim of this research was to use Pickering emulsion (PE) stabilized by soy protein nanoparticles and xanthan gum in gluten-free cake dough based on Rice flour and monitor its quality indicators during shelf life. Considering the studies conducted so far, PE based on plant proteins like soy protein and microbial polysaccharides like xanthan, has not ever been reported in the preparation of gluten-free cake. Therefore, the purpose of this research is to stabilize PE by soy protein nanoparticles (SPNs), as well as investi-gating its effects on gluten-free rice flour-based cake and evaluation of its quality indica-tors during shelf life.

In this study, Pickering emulsion was prepared from soy protein nanoparticles and xanthan solution 0.1% (w/v). For this purpose, sunflower oil (20%) was gently added to the mixture of xanthan solution (20%) and SPNs (60%), which was sub-sequently agitated using a homogenizer at 11000 rpm. Next, the intrinsic properties of emulsion such as hydrodynamic diameter, polydispersity index (PDI) zeta potential, and creaming index of the SPNs and the PE were measured. Furthermore, the emulsifying activity (EA) test was performed according to the method presented by Dalev & Sime-onova (1995) with slight changes. Finally, the qualitative and viscoelastic properties of gluten-free cake-containing emulsion were investigated in comparison with the control sample during shelf life.

The results of this research showed that the presence of soy pro-tein nanoparticles along with xanthan gum caused stability, proper dispersion index, ho-mogeneity of particles, and determining the electrical state of the surface of particles in PE. In fact, the prepared PE had an acceptable dispersity, because the lower the PDI is, the more suitable the dispersity is, and the more homogenous the particles are. The zeta potentials of the SPNs and the PE were equal to -13.166 and -30.696 mV, respectively. The high zeta potential of colloidal particles causes an increase in electrostatic repulsive forces between them, thus raising the system physical stability at pH values above its isoe-lectric point. On the other hand, the emulsion prepared using the SPNs and the xanthan solution showed a higher zeta potential. Generally, xanthan solution is negatively charged at neutral pH, due to the occurrence of acidic groups in the structure of this gum. The presence of negative charge in both the SPNs and the gum elevated the zeta potential of the emulsion. The ability of the emulsion to resist the changes during three weeks showed insignificant phase separation and also with 78% emulsion activity. In addition, the pres-ence of PE (20 mL/100g rice flour) in the formulation of gluten-free cake dough im-proved the viscoelastic properties and quality of the final product during the shelf life of one week. In fact, considering the capability and usage of these emulsions in the food industry, especially the bakery industry, it improved the quality characteristics of cake products for the consumer, such as the specific volume and porosity of the cake, its tex-ture strength, and its shelf life. Pickering emulsion increased the moisture content in the cake, which had a positive effect on the hardness of the sample. Whereas, the volume and porosity decreased in the cake containing Pickering emulsion. On the other hand, the col-or of the sample was better maintained over time by adding emulsion during shelf life.

Based on the results of this research, SPNs improved the PE stability. Fur-thermore, xanthan gum inhibited the aggregation of the oil droplets by increasing the PE consistency and forming a network in the emulsion. The presence of PE in the gluten-free cake batter formulation caused a relative decrease in volume and porosity compared to the control sample by creating a coherent and uniform structure. By maintaining more moisture during the storage period, PE had much better viscoelastic and color characteris-tics compared to the control sample.

The use of natural active compounds in edible films is a suitable approach for active packaging production. The objective of this study was to investigate physicochemical and antifungal characteristics of soy protein isolate edible films containing eucalyptus tannin extract.

Tannin extract was prepared from eucalyptus leaves and then added to soy protein isolate films in three concentrations of 1, 2.5 and 5%. The antifungal activity against Aspergillus niger was evaluated,, along with the assessment of moisture sorption isotherms using Guggenheim-Anderson-de Boer (GAB), model permeability to water vapor and antioxidant activity of the films by inhibiting DPPH free radicals.

The fitted moisture absorption experimental data demonstrated that the GAB provided accurate predictions of moisture absorption isotherms with a good fit to the water activity (R2 > 0.92). Based on the results of principal component analysis (PCA), three major components accounted for 96% of the variance of the physicochemical parameters. Antioxidant activity using the DPPH method increased significantly from 6.43 (in the control sample) to 56.92% (in the sample containing 5% tannin), while the vapor permeability decreased particularly at high loading contents of tannin, compared to the control films. Samples containing eucalyptus tannin included good antifungal activities against Aspergillus niger and increasing quantities of tannin in the samples led to significant increases in the inhibition of fungal activity (p < 0.05).

The use of natural additives such as eucalyptus tannin extract in biodegradable films can improve the functional performance of soy protein isolate film and help to increase the shelf life of food products due to their antifungal and antioxidant characteristics.

In recent years, the production of gluten-free products with good quality is one of the priorities of the food industry to meet the needs of celiac patients. The aim of this research work was to study the effects of MMP on some physico-chemical properties of rice flour-based gluten free batter and cake. MMP was prepared from common millet grain (Pishahang variety) and its physical and functional characteristics were evaluated. Gluten-free batters and low-ratio cakes based on rice flour with three levels of xanthan gum (0, 0.15, 0.3%) and four levels of MMP (0, 5, 10, 15 %) were produced then evaluated for their physico-chemical  and sensory characteristics. The results of physical and functional properties of millet milk powder including bulk density, water absorption and oil absorption respectively 0.652±0.09, 0.615±0.1, and 0.696±0.05 was obtained. Increasing levels of MMP along with xanthan gum increased the viscosity of the batter. The highest viscosity (20 pa.s) was observed in the sample with 0.3% xanthan gum and 15% MMP, which led to a decrease in the volume and porosity of the resulting cakes. Evaluation of the color indices showed the significant effect of MMP on L*, a* and b*. In general, with the increase of MMP, L* and b* decreased and a* increased. The results of sensory analysis for the cake samples showed that with the increase of MMP and xanthan gum, due to the increase in viscosity and decrease in volume, the texture score of the samples decreased, and the highest score was related to the sample with 0.15% gum. It was concluded that the cake sample prepared with 10% MMP with 0.15% xanthan gum was the best treatment in terms of sensory and quality characteristics.

Probiotic and antifungal properties of the yeasts isolated from fermented pseudo cereals have been rarely studied, yet. In the present study, after isolation of predominant yeasts isolated from fermented black rice, the yeast with the highest survival in simulated gastrointestinal conditions was selected for further studies. Then, the selected isolate was identified by PCR, and subsequently, its probiotic properties including antibacterial effects, antibiotic and antimycotic susceptibilities, aggregation, hydrophobicity and hemolytic potentials were also studied. Antifungal activity of the selected yeast was investigated against some of the foodborne fungi. Sequencing of the PCR products led to the identification of Rhodotorula mucilaginosa as the selected yeast isolate. The isolate maintained 84.39% of its survival in continues acid and bile treatment. Also, the inhibitory effect of the yeast isolate on Salmonella enterica was significantly (p<0.05) higher than the other foodborne bacteria. Yeast isolate had proper aggregation and hydrophobicity capabilities, and it was resistant to the antibiotics tested. Furthermore, the most inhibition of the yeast growth was observed in the presence of ketoconazole, while the selected yeast was resistant to propionate, sorbate, itroconazole and fluconazole. The studied yeast isolate had no hemolytic activity. The antifungal effect of the yeast isolate against Aspergillus flavus was also verified. In accordance with these results, the selected yeast isolate has a proper potential to use as a probiotic or protective culture in production of fermented foods.

Nowadays, replacing gluten is one of the challenging issues in cereal field. Since gluten-free products do not have desirable textural and sensory characteristics, using compounds such as proteins and gums can help to improve the quality of them. Proteins and hydrocolloids can mimic the viscoelastic properties of gluten to some extent. Legumes are important and inexpensive food resources rich in protein and can compensate for the lack of lysine amino acid in cereals. Thus, they are considered as a good food supplement for cereals. Broad bean is one of the legumes rich in protein (25-32% protein) and is considered as a suitable source for the production of protein concentrate. Xanthan gum is also one of the most effective hydrocolloids used in gluten-free products. The aim of this research work is to evaluate the effect of broad bean protein concentrate (BPC) and xanthan gum on physicochemical properties of rice batter and cake.

In the present study, BPC was extracted by acidic-alkaline method and was then added to the batter formulation at three levels of 0, 7.5, 15 % with xanthan gum at three levels of 0, 0.15, 0.3%. Physicochemical properties of the batter including specific gravity and viscosity were evaluated. Physicochemical and sensory properties of cake including porosity, volume, baking loss, hardness and sensory properties were evaluated.

Results of the batter analysis showed that viscosity was reduced by increasing the amount of BPC and xanthan and no significant difference was observed in specific gravity of samples. Results of the cake analysis revealed that hardness was increased and porosity, volume and baking loss were reduced by increasing the amounts of BPC and xanthan. Results of the sensory evaluation showed that there was no significant difference between the treatments in the parameters of crust and crumb color, hardness and porosity; and the panelists assigned lower score to the treatments containing 15% of bean protein concentrate (BPC) regarding the texture and flavor. In terms of total acceptance, the panelists assigned the highest score to the control sample and the sample containing 7.5% broad bean protein concentrate (BPC) and 0.3% xanthan.

In general, high amounts of broad bean protein concentrate (BPC) and xanthan gum led to a significant increase in batter viscosity which resulted in an increase in hardness and a decrease in volume and porosity of the cake by creating high water absorption, but led to a decrease in baking loss of the cakes, which is economically favorable. According to the obtained results, cake with 7.5% BPC and 0.3 % xanthan was the best treatment in terms of sensory and quality characteristics.

Bioactive peptides are released by proteolytic enzymes of lactic acid bacteria (LAB) during fermentation process which some have antioxidant activity according to their amino acids sequences. The aim of this study was to investigate the proteolytic activity of Lactobacillus rhamnosus GG and Lactobacillus paracasei in drinking dessert mix and to evaluate the antioxidant capacity of this synbiotic drinking dessert in two types of fermented and low-lactose non-fermented. Proteolytic activity of probiotic bacteria was evaluated using the OPA indicator for amino acid residues by optical absorbance. The antioxidant activity also evaluated by optical absorbance method according to DPPH radical scavenging activity. In fermented sample, proteolytic activity of L. paracasei during fermentation time was not significant (P < 0.05), but L. rhamnosus GG had the highest proteolytic activity after 17 h of incubation. During storage time, the highest proteolytic activity for L. paracasei was in 7 and 4 days after storage (P < 0.05) and for L. rhamnosus GG was in the first day of storage. In non-fermented sample the most activity of L. paracasei was related to the first day of storage (0.5). But L. rhamnosus GG proteolytic activity was much less (0.12) and was related to the second day. Antioxidant activity of fermented dessert was not significant which shows that these two probiotic bacteria has no significant antioxidant activity. Comparing the fermented sample and non-fermented drinking dessert, the non-fermented one exhibited higher antioxidant activity due to containing cocoa powder which has antioxidant component.

In this study, the effect of adding whey protein concentrate and soy protein isolate at three levels (0, 5 and 10%) with basil seed gum (0, 0.5 and 1%) on some quality characteristics of dough (density, firmness, consistency and stickiness) as well as the quality characteristics of gluten-free cake based on rice flour (specific volume, porosity, firmness, elasticity, color characteristics and general acceptance) were evaluated. The results showed that with increasing basil seed gum, whey protein concentrate and soy protein isolate, the density, firmness, consistency and stickiness of the cake dough increased (p <0.05). The results showed that by increasing basil seed gum at each concentration level of whey protein concentrate or soy protein isolate, the porosity and firmness of the cakes produced increased. In the samples containing 5% and 10% whey protein concentrate, by increasing basil seed gum in the formulation, first the specific volume of the samples increased and then decreased. It was also found that samples containing 5 and 10% soy protein isolate had a higher L* index than samples containing 5 and 10% whey protein concentrate. With increasing basil seed gum, except in samples containing 5% and 10% whey protein concentrate and 5% soy protein isolate, the elasticity of the samples increased. Finally, cake samples containing 5 and 10% soy protein isolate or whey protein concentrate with 1 and 0.5% basil seed gum, respectively, which were selected as the best samples from the evaluators' point of view can be suggested as an alternative to regular cakes for people with celiac disease.

Among the various hot air drying methods, fluidized bed drying has significant advantages such as high heat and mass transfer, uniform moisture reduction of products with short time and high drying rate and uniform process at entire surface of the product due to efficient mixing with the drying air and high efficiency of process. In recent years, usage of infrared drying to dry food products has increased over conventional drying methods due to higher product quality, uniform heat distribution, high energy efficiency, high heat transfer rate and less processing time, facilitating the control of raw material temperature, reduced necessity for air flow across and the high ability to control process parameters in infrared heating. In this study, kinetics of carrot cubes drying by infrared-fluidized bed dryer were investigated.

Fresh carrot were washed with tap water and peeled manually then diced by dicer. To drying carrot cubes by combined infrared- fluidized bed method a laboratory scale dryer was designed and performed. In this study, drying of carrot cubes (0.5 and 1 cm3) was performed in factorial design experiments using air temperatures of 50, 60 and 70 °C and three levels of infrared power (200, 400 and 600 W) in three replications. To describing the infrared-fluidized bed drying behavior of carrot cubes, five mathematical models (Page, Modified Page, Henderson & Pabis, Midilli and Logarithmic) were evaluated.

The results demonstrated that the change in inlet air temperature, size of carrot cubes and infrared power had a significant effect (P <0.05) on water withdrawal from the sample and drying time decreased with increasing air temperature and infrared power and decreasing carrot cubes size. Therefore, the energy consumption was also reduced considerably, decreasing from 12.63 Kwh/kg in bed fluidized method (without infrared power) to 2.28 Kwh/kg using infrared -fluidized bed drying. The Page model was identified as the suitable model to describe the drying kinetics of carrot cubes by infrared-fluidized bed dryer that showed a good agreement with experimental data.

The statistical analysis of variance showed that air temperature, sample size and infrared power had a significant effect on water withdrawal rate of samples and therefore drying time. According to the results, using infrared-fluidized bed drying as a combined method in comparison with conventional hot air drying methods can reduce drying time and energy consumption and costs considerably.

The aim of this work was to evaluate the influence of various parameters such as inlet air temperature, feed concentrate and feed rate on physical and functional properties and production yield of Acid whey powders. Spray dryer system was in pilot scale. Process variables was inlet air temperature (140, 160 and 180 °C), Feed concentrate (30 and 40 %) and feed rate (15 and 22 ml/min).During spray drying some process variable such as atomizer round (18000 rpm), feed temperature (25±1 °C) and nozzle air pressure (4.0 ± 0.1 bar) were fixed. The results showed that powder production yield was influenced by variables and Strength of impact from highest to lowest was respectively for inlet air temperature, feed rate and feed concentrate. Changes in physical and functional properties of powders in relative to the air temperature treatments were high and significant but in relative to the feed concentrate and feed rate was low and often insignificant. Conclusion of results for measured parameters of powders showed that the best variables are, 160 °C for inlet air temperature, 40 % for feed concentrate and 15 ml/min for feed rate.

About 8100 tons of tomato pulp is produced annually by factories, which in many cases are eliminated from the consumption chain, regardless of their uses. Tomato waste can be used as a new protein source for the production of hydrolyzad protein. Therefore, in this study, by adding the tomato seed protein hydrolyzate to sausage formulation as a functional ingredient, its effect on physicochemical properties including residual nitrite, color, and sausage texture during storage period was investigated. The results showed that the samples containing hydrolyzed protein had less residual nitrite than the control sample, and over time, the residual nitrite content was reduced in all samples. Also, the brightness and redness indicators of the product increased over time. The results of this study showed that the tomato seed protein hydrolyzate with good nitrite inhibition activity can be used as a functional ingredient

Nowadays, the use of frozen dough and batter has been considered by both producers and consumers. Frozen dough technology has permeated all baking products, including cakes. However, the freezing process due to the formation of ice crystals can have destructive effects on the structure of the dough and the food. In addition, in the production of frozen bakery products, it is necessary to maintain the quality and improve the shelf life and quality of the final product through various additives. Therefore, in this study, we try to use additives including xylitol (5 and 10%) and xanthan (0.5 and 1%) along with heat-moisture treatment (HMT) in the preparation of frozen cake batter layer formulation.

In this cake, brown rice flour was used to produce a gluten-free cake. Flours were subjected to different heat and moisture treatments. The produced batter is then subjected to freezing and thawing, and finally the physicochemical properties of the batter were investigated.

The highest specific gravity of cake batter belonged to the samples prepared without HMT and the lowest weight belonged to the sample without additives and with HMT treatment. The peak value of the control starch distribution curve was higher than the treated starch and the particle size distribution of the control starch was relatively concentrated. D50 was calculated from starch granules for the control sample of 23.889 μm and the treated sample for 21.344 μm. Therefore, freezing and heat-humidity treatment led to a reduction in the average particle size of starch grains in the batter. The results show that the peak, trough and final viscosity of the samples containing xanthan were significantly higher (P0.05). Trough and peak viscosity increased with the addition of xylitol while decreasing viscosity decreased significantly. Xanthan-containing treatments had significantly higher viscosity. Also, with increasing xanthan concentration, viscosity increased significantly. After freezing and storage for one week, the number of bubbles and bubble uniformity decreased while the bubble size increased compared to freshly controlled batter. HMT process increased the initial (To), peak (Tp) and final (Tc) gelatinization temperature of the treated sample compared to the untreated sample. Addition of xanthan gum increased the viscosity of the batter, therefore, the onset temperature of gelatinization.

In this study, for the first time in Iran, frozen cake batter was produced and its properties were improved by adding xanthan and xylitol and applying heat-moisture treatment. In general, the results showed that by applying heat-moisture treatment and adding xylitol and xanthan, it is possible to reduce the defects related to reducing the quality of frozen cake dough, which can lead to its further use.

Hydrogels are a three-dimensional network of polymeric matrices with the ability to absorb water through chemical or physical cross-linking. Recently, the development of bio-based hydrogel with the aim of reducing the use of fossil fuel is becoming interested. Wheat filter flour (WFF) is a by-product obtained from air-classification in the modern wheat milling industry. It contains a high level of non-endosperm materials with the ability of water absorption and bio-film making capacity. Nevertheless, hydrogel-based films usually display weak water resistance, flexibility problems, and gas barrier properties. Carvacrol as a phenolic component is used to improve the functional properties of film and reduce the growth of pathogenic and spoilage microorganisms.

Hydrogel based films were prepared by casting technique. Six grams of WFF was added to 100 ml of distilled water, the pH of the solution was adjusted near to 10.7 with NaOH solution (1 N). The dispersion was heated up to 85°C,  with gentle stirring at 250 rpm for 30 min.Glycerol (35 g/100g of dry polymer) was then added and stirred for another 15 min. Carvacrol, as an active agent incorporated at two concentrations (5 and 10% (g/100g of dry polymer)) and stirred for another 15 min at 40°C and dried in a forced-air oven at 35± 5°C for 24 h. Physical (density, water-solubility, moisture content), mechanical, barrier and antimicrobial properties of active hydrogel-based film were determined. Antimicrobial properties of active hydrogel-based were evaluated in the vapor phase by using the micro- atmosphere method and liquid medium (immersion in broth) as a food model system. Statistical analyses were performed on a completely randomized design with the analysis of variance procedure using SAS software.

Increasing the carvacrol concentration in the film making solution led to decreasing the water solubility, moisture content, and hydrophobicity properties of WFF based films. The SEM observations confirmed a porous structure of the active hydrogel-based film. The highest water vapor permeability (1.32×10-10 gm-1s-1Pa-1) and the minimum water solubility (37.01± 0.63%) were observed in hydrogel film with 10% carvacrol. An increase in the concentration of carvacrol produced a greater growth inhibition zone for all microorganisms. The results in vapor phase showed that A.niger exhibited greater sensitivity to carvacrol than other studied bacteria. Hydrogel based films with 5% carvacrol in liquid food model system produced 1.16 and 1.34 log reduction against E. coli and L. monocytogenes, respectively. The greatest antibacterial activity was observed with films containing 10% carvacrol against L. monocytogenes (2.71 log reduction). This work suggested that the WFF hydrogel base film with 10% carvacrol can be used as an active packaging for improving the safety and shelf-life of food products.

Centrifugal force for separating different whey's from main product is one of the most practical and industrially methods for producing concentrated yoghurt and different cheese. In this research chemical characteristic of two main products (concentrated yoghurt and low fat labneh cheese) and related by-products (two kind of acid whey's) were investigated. Result of three industrial batch showed, high amount of nutrient is in acid whey's. Average of dry matter, protein, fat, lactose and total ash for yoghurt whey respectively were 6.13, 0.71, 0.22, 3.58 and 0.54 and for labneh cheese whey respectively were 6.56, 0.95, 0.30, 3.64 and 0.58. Also, the results of the measurements indicate high amount of Ca and P is in yoghurt whey (99 and 60 mg/100g) and cheese whey (101 and 69 mg/100g). Nutrient losses for all compound (lactose, Fat, protein, ash, Ca and P) were remarkable and these loss for yoghurt whey was lower than cheese whey. Among the all compound highest level of loss was for lactose and lowest level was for fat. Concentrated dairy product have a high nutritional value but there is considerable amount of nutrient in related by-products. This will need to be using new methods and formulation for producing new products. Centrifugal force for separating different whey's from main product is one of the most practical and industrially methods for producing concentrated yoghurt and different cheese. In this research chemical characteristic of two main products (concentrated yoghurt and low fat labneh cheese) and related by-products (two kind of acid whey's) were investigated. Result of three industrial batch showed, high amount of nutrient is in acid whey's. Average of dry matter, protein, fat, lactose and total ash for yoghurt whey respectively were 6.13, 0.71, 0.22, 3.58 and 0.54 and for labneh cheese whey respectively were 6.56, 0.95, 0.30, 3.64 and 0.58. Also, the results of the measurements indicate high amount of Ca and P is in yoghurt whey (99 and 60 mg/100g) and cheese whey (101 and 69 mg/100g). Nutrient losses for all compound (lactose, Fat, protein, ash, Ca and P) were remarkable and these loss for yoghurt whey was lower than cheese whey. Among the all compound highest level of loss was for lactose and lowest level was for fat. Concentrated dairy product have a high nutritional value but there is considerable amount of nutrient in related by-products. This will need to be using new methods and formulation for producing new products. Centrifugal force for separating different whey's from main product is one of the most practical and industrially methods for producing concentrated yoghurt and different cheese. In this research chemical characteristic of two main products (concentrated yoghurt and low fat labneh cheese) and related by-products (two kind of acid whey's) were investigated. Result of three industrial batch showed, high amount of nutrient is in acid whey's. Average of dry matter, protein, fat, lactose and total ash for yoghurt whey respectively were 6.13, 0.71, 0.22, 3.58 and 0.54 and for labneh cheese whey respectively were 6.56, 0.95, 0.30, 3.64 and 0.58. Also, the results of the measurements indicate high amount of Ca and P is in yoghurt whey (99 and 60 mg/100g) and cheese whey (101 and 69 mg/100g). Nutrient losses for all compound (lactose, Fat, protein, ash, Ca and P) were remarkable and these loss for yoghurt whey was lower than cheese whey. Among the all compound highest level of loss was for lactose and lowest level was for fat. Concentrated dairy product have a high nutritional value but there is considerable amount of nutrient in related by-products. This will need to be using new methods and formulation for producing new products. Centrifugal force for separating different whey's from main product is one of the most practical and industrially methods for producing concentrated yoghurt and different cheese. In this research chemical characteristic of two main products (concentrated yoghurt and low fat labneh cheese) and related by-products (two kind of acid whey's) were investigated. Result of three industrial batch showed, high amount of nutrient is in acid whey's. Average of dry matter, protein, fat, lactose and total ash for yoghurt whey respectively were 6.13, 0.71, 0.22, 3.58 and 0.54 and for labneh cheese whey respectively were 6.56, 0.95, 0.30, 3.64 and 0.58. Also, the results of the measurements indicate high amount of Ca and P is in yoghurt whey (99 and 60 mg/100g) and cheese whey (101 and 69 mg/100g). Nutrient losses for all compound (lactose, Fat, protein, ash, Ca and P) were remarkable and these loss for yoghurt whey was lower than cheese whey. Among the all compound highest level of loss was for lactose and lowest level was for fat. Concentrated dairy product have a high nutritional value but there is considerable amount of nutrient in related by-products. This will need to be using new methods and formulation for producing new products. Centrifugal force for separating different whey's from main product is one of the most practical and industrially methods for producing concentrated yoghurt and different cheese. In this research chemical characteristic of two main products (concentrated yoghurt and low fat labneh cheese) and related by-products (two kind of acid whey's) were investigated. Result of three industrial batch showed, high amount of nutrient is in acid whey's. Average of dry matter, protein, fat, lactose and total ash for yoghurt whey respectively were 6.13, 0.71, 0.22, 3.58 and 0.54 and for labneh cheese whey respectively were 6.56, 0.95, 0.30, 3.64 and 0.58. Also, the results of the measurements indicate high amount of Ca and P is in yoghurt whey (99 and 60 mg/100g) and cheese whey (101 and 69 mg/100g). Nutrient losses for all compound (lactose, Fat, protein, ash, Ca and P) were remarkable and these loss for yoghurt whey was lower than cheese whey. Among the all compound highest level of loss was for lactose and lowest level was for fat. Concentrated dairy product have a high nutritional value but there is considerable amount of nutrient in related by-products. This will need to be using new methods and formulation for producing new products.

Beji Barsaq is a traditional cake in Ilam, Kermanshah, Kurdistan, and Lorestan cities, made of wheat flour, oil, sugar, eggs, low-fat milk, rose water, baking powder, and various spices (cumin, fennel, and turmeric). The present study aimed to produce a low-fat Beji Barsaq cake with soy protein concentrate (SPC) at the optimal level (3%) and carboxymethyl cellulose (CMC) at the level of 0.3, 0.7, and 1%. The rheological analysis results of dough samples showed a significant increase in their viscosity and consistency with increasing fat substitutes. At the constant level of SPI, the amounts of moisture content, specific volume, porosity, and brightness were significantly increased with increasing CMC levels. In contrast, the fat content was significantly decreased. Moreover, stiffness, cohesiveness, and springiness of the cake samples enhanced with increasing CMC levels at constant SPC level. However, this increase in springiness was not significant. After seven days of storage at room temperature, the stiffness of cake samples increased, and their cohesiveness and springiness decreased significantly, which was attributed to the products’ staleness. Sensory analysis results of cake samples showed that T4 sample (%50% fat replaced with 3% SPC+0.7% CMC ) had the best overall acceptability according to opinion of panelists.

Rice is one of the most suitable cereals for the production of gluten free products for patients with celiac disease and most gluten-free products are prepared based on rice. Rice has unique nutritional properties, contains low sodium, protein, fat and high amounts of digestible carbohydrates, But since in the milling process, in order to produce white rice, a significant portion of fiber and minerals are lost, in the production of gluten-free products from rice flours, we must use of other cereals flour or authorized additives in order to achieve the desired nutrient in terms of nutrients and provide the needs of patients with celiac disease. Millet is rich in dietary fiber, protein, minerals and vitamins and can meet the needs of patients with celiac disease. Xanthan gum is also one of the most commonly used additives in the production of gluten free products, and helps to improve the quality and physicochemical properties of gluten-free cakes. The purpose of this research is to replace rice flour using millet flour combined with xanthan gum in the production of gluten-free cake to provide a new formulation.

In the present study, gluten-free cake was prepared based on rice flour, replacing 50, 75 and 100% rice flour with millet flour and using 0.15 and 0.3% of xanthan gum.Then, physicochemical and sensory properties of gluten-free batter and cake including viscosity, cooking loss, specific volume, porosity, texture, moisture content and total acceptance were evaluated.

The results showed that the amount of millet flour increased, the viscosity of the dough, moisture content, porosity and softness of the cake texture decreased but these properties increased with the addition of xanthan gum. But these properties increased with the addition of xanthan gum. It was also found that combining the appropriate amount of millet and xanthan gum with proper viscosity can improve the physicochemical and sensory properties of the dough and cake. By adding 50% millet flour and 0.15% xanthan gum, the physicochemical properties of cake were improved, but by increasing this amount (75 and 100% millet flour and 0.3% xanthan gum), the cake quality was reduced. The sample containing 50% millet flour and 50% rice flour with 0.15% xanthan gum had the highest volume, porosity and sensory acceptance, as well as the least firmness during the storage period.

According to the results, using 50% millet flour in combination with 0.15% Xanthan gum could improve the physico-chemical and sensory properties of the dough and cake to the control sample (100% rice flour).

Porous starch granules are becoming of great interest such as non-toxic absorbents, owing to their great absorption capacity derived from the major specific surface area. Pores can protect sensitive elements as oils, minerals, vitamins, bioactive lipids, food pigments such as beta-carotene and lycopene that are sensitive to light, oxidation or high temperature. Alpha-amylases from Bacillus and glucoamylases from Aspergillus niger have the strongest hydrolytic ability toward starch. Ultrasonic treatments have been reported to produce modified starch. In the last years, the effects of sonication on the starch microstructures and properties have been studied. It was shown that the C–C bonds of starch granules were destroyed, and hollows or pores were formed on the surface and inside the granules. Therefore, the main objective of this study was to identify a suitable starch (corn or wheat) to carry and protect iron ions. The enzyme having a fixed concentration of 0.1% within a fixed period of 36 hour, was added to the starch solutions in three different steps - after, simultaneously and before - the ultrasound processes. The power of the ultrasound was 350 watt for 10 minutes. Iron ions (Iron Ammonium Sulfate (II)) were added to the porous corn and wheat starches in concentrations of 40, 60 and 80 ppm.  

The ability of water and oil adsorptions were measured in the produced corn and wheat porous starches. The microstructures of porous starches were revealed by using Scanning Electron microscopy (SEM). After adding iron ammonium sulfate (II) to the porous starches of corn and wheat, the amount of iron ions absorbed and the type of bonds formed between starch and iron ions were determined by inductively coupled plasma (ICP) and infrared spectroscopy (FTIR), respectively. Statistical analysis was performed by using SPSS software and the mean comparison test at 5% probability level and in the form of factorial test.  

The hydration capacity in processed wheat starch was lower than corn starch due to the differences in granular structure of wheat and corn starch. The hydration capacity in native wheat and corn starches was significantly (p < 0.05) lower than the processed forms. No significant difference (P>0.05) was observed between the three steps of adding enzyme (e after, simultaneously and before the ultrasound processes). According to the results, the oil adsorption capacity in the processed starches was more than that of the native forms. Scanning Electron Microscopy (SEM) shows that the native corn and wheat starch granules appeared without any clear of fissures, fractures and pores. The corn and wheat starches which were treated by the enzyme after (step 1), simultaneously (step 2) and before (step 3) the ultrasound change and lose their smooth surfaces and become uneven. The surface of corn granules in group 2 and 3 have less pores and porosities with more laminated. In simultaneously processes (phase 2) the ultrasound causes the enzyme to be inactivated. In phase 1, it can be concluded that the ultrasound helps the enzyme performance in creating the porosities and cavities. The wheat granules in step 1, 2 and 3 have a lot of damage on the surface and it is likely that the surface of the wheat granule is more resistant to enzyme penetration than the corn. The results of the ICP test show that processed corn starch has significantly (P <0.05) greater ability to absorb iron ions than processed wheat starch. Also, corn starch had a significant difference in iron uptake in the step 1 than steps 2 and 3 (P <0.05), but the data of the second and third steps did not differ significantly (P> 0.05). Hydroxyl groups of D-glucose units in starch granules bond with iron ions and FTIR spectrums give drop at 575 (cm-1) wavelengths. This study showed that enzymatic treatment and ultrasound led to the native corn starches convert to porous starches. The corn starch is more suitable than the wheat because the wheat is more resistant and the cavities were rarely formed. The corn porous starch is a suitable carrier for iron ions.

Indruction: 

Given the nutritional value of the dates, and the Iran national convention as the leading manufacturer in the world to date, allowing the use of products derived from the processing of date deemed to be necessary. Whey cheese factories waste material component is considered to have a high nutritional value of and yet the price is far lower than in milk as a result of use of this material has value.

In this study, four alternative levels of date syrup (25, 50, 75 and 100%) instead of vanilla sugar production based on whey was used, and the parameters sensory physicochemical and rheological behavior discussed.

The results of this study showed that with increasing the percentage of substitution of date syrup with sugar in ice cream formulation due to the decrease in the strength of ice cream texture, the amount of overrun decreased so that the rate of overrun in the control sample was 54.5% and in the sample containing 100% date syrup was 42.5 %. The melting resistance index was a similar trend that in the blank sample was 20.54 minutes and in the sample containing 100% date syrup was 14.43 minutes. In addition, the viscosity index decreased significantly at the level of 5% and increase the percentage of visible substitution discolor samples of ice cream was produced by. The flow behavior index for all samples was less than 1. Analysis of the sensory properties of ice cream manufacturing production showed that 50% date syrup substitution sugar with the best properties of the sense of sight was appraiser.

According to the results, it can be concluded that the use of date sap is a good alternative to sugar in ice cream formulation. Induction: Given the nutritional value of the dates, and the Iran national convention as the leading manufacturer in the world to date, allowing the use of products derived from the processing of date deemed to be necessary. Whey cheese factories waste material component is considered to have a high nutritional value of and yet the price is far lower than in milk as a result of use of this material has value.

Food is considered not only as a source of energy and essential ingredients for growth and health but also as a source of bioactive compounds that can have beneficial effects in humans. Bioactive peptides are considered to be functional compounds that have been recognized in foods recently. An enzymatic hydrolysis has been used to improve the functional properties of plant proteins. One of the features of the protein hydrolysates is their antioxidant activity, which makes it possible to use them as antioxidant agents in food models. In this study, the effect of using different enzymes and their combination in production of protein hydrolysates with high functional and antioxidant properties was investigated.

Faba bean protein isolate was enzymatically hydrolyzed by trypsin and alcalase alone, and in a successive way with trypsin and alcalase at concentrations of 1.5 and 3%, and optimum temperature of 37 and 50 °C and pH of 7 and 8.5 respectively all at the reaction time of 3h. The solubility parameters at pH 2-12, foaming and foam stability at the pH level of 4, 6, 8 and 10, DPPH radical scavenging activity, and iron chelating activity of protein hydrolysates were investigated.

The results showed that enzymatic hydrolysis increased the solubility, especially in acidic pH range. At pH 3, the protein hydrolysates derived from alcalase and the combination of trypsin and alcalase enzymes at the concentration of 3% had the highest solubility (64.51% and 60.95% respectively). Foaming capacity increased with increasing of pH from 4 to 8. The highest foaming capacity was observed at pH level of 8, but at pH level of 10, in all samples, foaming capacity decreased. Protein isolate at pH level of 4 created no foam after 60 minutes. The highest foam stability was observed at pH level of 8 in all samples. The results also showed that hydrolysis of faba bean protein significantly increased the foaming stability (p < 0.05). At pH level of 8, samples that hydrolyzed with trypsin and combination of trypsin-alcalase enzymes at the concentration of 3% had the highest foam stability. The enzymatic hydrolysis significantly increased the DPPH radical scavenging activity (p < 0.05). Maximum DPPH radical scavenging activity was observed in the alcalase treated hydrolysates (75.71%), which had a significant difference with other protein hydrolysates (p < 0.05). There was no significant difference in the DPPH radical scavenging activity of trypsin treated protein hydrolysates, and trypsin-alcalase combinations with concentrations of 1.5 and 3% which were 72.54, 73.66 and 73.62% respectively (P>0.05). The enzymatic hydrolysis significantly increased the iron chelating activity compared to the faba bean protein isolate (P <0.05).

The results showed that different enzymes under constant hydrolysis conditions have different effects on a single substrate. Enzymatic modification of proteins creates a natural antioxidant source in food models, which can increase the shelf life of products.

Today, the most common way to increase the quality of gluten-free products is to use gum. According to recent studies, physical modification techniques such as microwave treatment can be used to improve the functional properties of flour and gluten-free baking products.

Therefore, in order to compare the effect of xanthan gum and microwave treatment of millet grain on physicochemical and sensory properties of gluten cake (obtained from millet and rice flour with 50:50), xanthan gum was used at two different levels of 0 and 0.15% and microwave treatment was applied at three levels of moisture 10, 15 and 20% and times 60, 30 and 90 s with a constant microwave power of 900 W.

According to the results, the use of the microwave treatment of millet grain reduced the specific gravity and increased viscosity of gluten-free cake batter (p < 0.05). The cake samples prepared from the microwave treated grain with 20% moisture content at 90 or 60 s showed the highest volume, porosity, and sensory acceptance. Moreover the softest texture and the highest moisture content during storage belonged to the sample preparedwith flour from the microwave treated grain under 20% and 90s.

According to the results of this study, microwave treatment of millet grain could be a good alternative to using gum in a gluten-free cake.

ß-glucans  are non-starch polysaccharides and water soluble hydrocolloids, Apart from being nutritionally important, ß-glucans show an important technological role as thickening, stabilizing, emulsification, gel-forming component and fat substitute in the dairy products, bakeries, meats, pharmacy, cosmetics, and chemical industries, and feed production. The extraction of cereals ß-glucans is very difficult. Ultrasonic extraction, represents higher efficiency since this method is a cost- effective which shortens the extraction time ,energy and solvent consumption compared to conventional methods..in this study the effect of intensity  and time  at four different powers (0, 200, 300, 400 w)  in three time (0, 3.5 and 7 min) intrevals were investigated on the yield, recovery, color and the functional  properties of extracted ß-glucan.The results showed that the intensity and time of ultrasound were significant on yield, recovery, color, emulsion stability, water holding capacity, solubility ß-glucan (p<0.05). With increasing ultrasonic intensity and time, extracted ß-glucan yield, recovery, emulsion stability, water holding capacity increased. The highest extraction yield (3.34%), solubility (75.67%) were observed at power 400w for 7 minutes, Also the highest recovery (52.04%), emulsion stability (69.06%), water retention capacity (13.21 g /g), compared to blank sample at power 300w  for 7 minutes . L* , a*and b* and were 76.66, 3.2, 3.2 respectively.

β_glucan is dietry fibre and soluble gum and .it  has various physical properties such as thickening,stabilizing, emulsification, and gelation.in this study the effect of intensity (0,200, 300, 400watt) and time (0, 3.5  and 7minute sultrasonic waves were investigated on the physicochemical and the rheological properties of extracted.ß_glucan.The results showed that ultrasound intensity and time on moisture, ash, protein, starch and β-glucan content were significant (P <0.05), While it was not significant on fats and fibers (P >0.05), The sample with the intensity of 200 watts in 3.5 minutes showed the highest amount of β-glucan (77.1%) and the sample at 400 watts in 3.5 min with the lowest amount of ß-glucan (55.6%).Result showed that apparent viscosity decreased by increasing of the shear rate. All samples showed shear thinning behavior.The highest consistency coefficient, zero shear viscosity and lowest flow index was controlsample., and the lowest consistency coefficient and zero shear viscosity and the highest flow index was  in the sample with 400 W intensity for 3.5 min. The results obtained from fitting the data with different rheological models showed that the Herschel  andCarreau model was chosen for the best model. Linear region assign about 0.5 %using strain sweep test. Result of frequency sweep test showed first, by increasing the frequency of both the modulus of loss and storage , the storage modulus was reduced at high frequencies. The control sample was at low frequency G²>G, at high frequency G¢>G², Other examples were G¢>G².

Millet is one of the cereals resistant to drought, pest and disease and has a short growing season. As the world's population grows and water resources decline, this agricultural product will increasingly become- important for human use in the future. Millet is gluten-free grain and can be used to produce special food for celiac patients. Due to the low quality of baking products made from gluten-free cereals, additives and physical treatment of flour can be used to improve the baking properties. Therefore, in the present study, heat-moisture treatment of millet grains was used as a method to modify the flour properties.

Proso millet (Panicum miliaceum L.) was dehulled using a stone mill and then moistened to 20, 25 or 30% of moisture by spraying sufficient distilled water, mixing and keeping in polyethylene bags at 4°C overnight. The moistened grains were poured into glass containers and heated in an oven at various temperatures (100 or 120 ° C) for 3 h. After heating, the samples were removed from the containers and dried at about 40°C until about 9% moisture content. The samples were then milled and passed from the screen with standard mesh 80. In this study, cakes were prepared from untreated and treated millet grain. The specific gravity of batter was measured by dividing the weight of a specific volume of batter to the weight of the similar volume of water. Batter viscosity was determined by Brookfield viscometer. Cake volume was measured by the rapeseed displacement method. Color of cake crumb and crust were determined by scanner and image J software. The oven method was used for measuring cake moisture. The hardness of cakes was evaluated by texture profile analyzer. For study of the microstructure of cakes, scanning electron microscope (Hitachi) was applied. In this study, the effects of two factors including moisture of heat-moisture treatment (at 3 different levels) and temperature of heating (at 2 different levels) on the batter and cakes properties were studied by a completely randomized design. Statistical analyses were done via analysis of variance (ANOVA) and Duncan’s multiple range tests for significance at p<0.05 using SAS 9.1 software.

The low specific gravity shows the better aeration of cake batter which can result in greater cake volume. Heat-moisture treatment of millet grains reduced the specific gravity of the cake batter so that the specific gravity of the untreated millet flour batter was the highest. The low batter viscosity reduces the cake volume because the batter cannot keep trapped air bubbles inside it and when the batter is placed in the oven, these bubbles move up to the surface of batter and they get out of the cake. However, a very viscous batter also cannot produce high volume cakes due to the limited expansion of the batter. Therefore, the optimum and appropriate viscosity of the batter is necessary for the production of large volume cakes. Heat-moisture treatment of millet grains significantly increased the viscosity of the batter (p<0.05) so that the lowest viscosity was in the control sample and the highest viscosity was in the treated sample at 30% moisture and 120°C. The samples treated at lower moisture and temperature had higher cake volume compared to the control sample, while the treated samples at higher moisture and temperature showed no improvement in volume. Millet flour treated at 30% moisture and 120°C significantly reduced cake volume (p<0.05) and this effect may be due to excessive viscosity of the batter which prevents the batter expansion in the oven. Increasing the treatment temperature and moisture significantly increased the darkness and redness of the cake color. However, at the baking day and during storage, there was no improvement in the texture and moisture content of the cake crumb after heat-moisture treatment of millet grains. The scanning electron micrographs of raw and treated millet cake showed that heat-moisture treatment of grains increased the uniform and fine cavities in the cake texture. Furthermore, in the cake prepared from treated millet, the gelatinized starch granules are found in the greater numbers.The development of gluten-free bakery products has a growing market worldwide. Therefore, food industry specialists are looking for the production and improvement of the quality of these products. Due to the increasing consumer demand for non-additive foods, there is a growing interest in the physical treatment of cereals as it changes the starch performance without the addition of external ingredients. In this regard, the results of the present study revealed the ability of heat-moisture treatment to modify the performance of millet flour for application in gluten-free product formulations by improving their qualitative properties. Application of heat-moisture treated millet increased cake batter viscosity and air penetration and reduced its specific gravity. Heat-moisture treatment of millet grain at low moisture and temperature improved cake volume. However, the treatment of millet grains did not improve texture and moisture content of the cake during storage. Study of microstructure of the cakes showed that the heat-moisture treatment of millet grain increased the uniform and fine air cells in the cake structure and also the starch granules were more gelatinized. According to the results of this study, heat-moisture treatment of millet grains at 25% moisture and 100 ° C improved quality parameters of batter and cake compared with control.

The aim of this study was to determine the haplotype groups and their relationship with phenotypic traits in order to obtain the alleles associated with desirable agronomic characteristics in bread wheat. For this purpose, 34 local bread wheat genotypes belong to the Middle East region along with Chinese Spring variety (reference genotype) were cultivated in the form of augmented design and evaluated based on their 12 phenotypic traits. The results of descriptive statistics showed that awn length and day to flowering had the highest and lowest phenotypic coefficient of variation respectively. Ten microsatellite markers were used to investigate the haplotype variation of QTLs associated with phenotypic traits located on wheat chromosomes 4B. The mean of polymorphic alleles, polymorphic information content (PIC) and resolving power (RP) were 4.5, 0.29 and 1.58, respectively. The genotypes were classified into 21 haplotype groups according to the allelic comparison with the reference genotype on chromosome 4B. In order to investigate the relationship between traits and markers, analysis of variance was performed on the basis of completely randomized design with unequal numbers of replications for each marker. In general, of the 12 traits studied, there was a statistically significant relationship for four traits. According to the results of microsatellite markers on chromosome 4B, there was a linkage between grain width, number of grains per spike and flag leaf width with Xgwm888-4B marker, number of spikelets per spike with Xgwm891-4B marker, grain width and number of grains per spike with Xgwm898-4B marker. For the three phenotypic traits, a specific allele was simultaneously introduced to Xgwm888-4B marker. If the breeders is interested in genotype selection that simultaneously have three desirable characteristics such as more grain width and more number of grain per spike, as well as increase of leaf area index through flag leaf width, they can use an allele-specific (199 bp) of Xgwm888-4B marker.