فهرست مطالب ahmad pedram neia

Now a day antioxidants are widely used in foods to reduce the rate of oil oxidation reaction and researchers looking for potent antioxidants by less toxicity and greater efficacy. Plants are one of the best sources of natural antioxidants. Therefore, the aim of this study was to investigated the effect of adding different levels of alcoholic extract of Salvia leriifolia (0, 1, 2 and 3%) as a natural preservative to improvement storage time of fermented doughnut compared to TBHQ as commercial antioxidant on the physicochemical, textural and sensory properties of the final product in a completely randomized design (P˂0.05). The results showed that increasing the level of Salvia leriifolia extract from 0 to 3% had no effect on moisture content, specific volume, porosity and firmness of the final product (evaluated in three times of 2 h, 4 and 7 days after baking). However, by increasing the amount of this extract in fermented doughnut formulation, the peroxide index compared to other sample and the amount of total phenolic content, the antioxidant activity by DPPH method and the oxidative stability index at 2h, 4 and 7 days after baking were decreased and increased, respectively. On the other hand, the results showed that addition of Salvia leriifolia extract at different levels had no effect on the sensory properties of the final product. The results also indicated that the antioxidant activity of the sample containing 3% of Salvia leriifolia extract had the ability to compete with fried doughnut in oil containing synthetic antioxidant TBHQ. Therefore, the sample containing 3% of Salvia leriifolia extract was selected as the best sample because it had high antioxidant resistance, secondly, the addition of this extract had no adverse effect on physicochemical and sensory properties of the final product.

Ketchup is a stuffing based on extract, concentrate, puree, or tomato paste which, given the increasing consumption formes of this product, it is necessary to improve the formulation using prebiotic compounds. In this study, chemical (pH, acidity, total sugar, brix and ash), physical (Synersis and color) and sensory characteristics of ketchup samples including different amounts of sweet potato puree, inulin and date liquid sugar (as a sugar substitute) was analyzed and the results were analyzed by statistical method of response surface and central composite design. The results showed that potato puree had no significant effect on chemical properties of the samples compared to two independent variables of inulin and date liquid sugar. But the linear effects and the second power of inulin and date liquid sugar were significantly different in all chemical properties compared to the control samples. The results of data analysis showed that the second power effects of potato puree and date liquid sugar variables were significant for the amount of Synersis ketchup sauce produced. The color components (L * a * b *) increased with increasing potato puree, inulin, and date liquid sugar, and the overall color difference was higher for samples containing inulin and potato puree. Sensory properties of color and general acceptance were significantly different with increasing potato puree. Except for the taste that did not have a significant effect on inulin, the increase in the amount of inulin and date liquid sugar had an influence on the other process sensory factors. Finally, this study showed that using optimum amounts of 11.25% potato puree, 3.75% inulin and 2.9% date liquid sugar as substitute for sugar, in addition to achieving physicochemical and sensory and calorie-lowering sauces also utilize functional ingredients in ketchup formulation.

Resistant starch type III as a dietary fiber is included in the prebiotic composition. It can be used to enrich low-calorie, gluten-free diets for celiac patients. The aim of this study was to investigate the possibility of improving the quantitative and qualitative properties of gluten free rice cake via replacement rice flour by resistant starch type III at levels of 0, 5, 10, 15, 20, 25 and 30%. Physicochemical, textural and sensory properties of the product were evaluated in a completely randomized design (P˂0.05). The results showed that replacing the rice flour by resistant starch in the gluten free rice cake formulation reduced the specific gravity of batter and increased the moisture content of the final product. Also, by replacing rice flour by resistant starch up to 20%, the height, specific volume and porosity of the final product increased and then decreased. On the other hand, the sample containing 20% resistant starch had the lowest firmness at 2h, 3 and 7 days after production. In addition, the results showed that 25 and 30% replacements of the resistant starch in gluten-free rice cake formulation by rice flour, the L* value of the crust and crumb increased and the a* and b* were reduced. Finally, the panelists by evaluating the sensory properties such as shape, color, texture firmness and softness, taste and overall acceptance the sample containing 80% rice flour and 20% resistant starch type III introduced as the best sample. Therefore, according to the results of the physicochemical and sensory evaluation, replacement of 20% rice flour by resistant starch type III in gluten free cake formulation can produce a lower calorie product suitable for celiac patient.

Nowadays, the use of pseudocereals flour in food formulations due to its high nutritional value, were increased. And also the absence of gluten protein in these food sources, the diet of patients with gluten intolerance is a good place for pseudocereals. So in this study possibility of replacing rice flour with Amaranth flour (0, 10 and 20%) and adding Mandab native gum (0, 0.25 and 0.50%) to gluten-free oily cake formulation was studied and then the quantitative and qualitative properties in a completely randomized factorial arrangement were evaluated (P≤0.05). Based on the results, it was found that by increasing the level of amaranth flour and mandab gum, the moisture content of the final product was increased. Also, the results indicated that the sample containing 20% amaranth flour and 0.5% mandab gum had the highest specific volume and porosity and lowest amount of firmness during 2 hours and one week after baking. On the other hand, the results indicated a decrease in the L* value by increasing levels of amaranth flour and also, increased the amount of L* value by adding mandab gum. Regarding to b* value it was observed that, with increasing in the level of amaranth flour, the amount of yellowness of the crust of the samples increased. Finally, the panelists introduced the samples containing 20% amaranth flour and 0.5% mandab gum as the best samples.